Butternut Squash Soup

This Easy Butternut Squash Soup Recipe with Cream Cheese has a slightly sweet flavor, mixed with savory seasonings and fresh herbs. It’s creamy, comforting, low-carb, and seriously delicious! It uses just 7 ingredients and is ready in just 35 minutes.

Why I love this recipe

This simple soup is quick to prepare. Serve it with a side of crusty bread or a grilled cheese sandwich. It’s perfect for an intimate Thanksgiving or Christmas meal. Try this small batch flavorful soup recipe for two as a soup course, lunch, or romantic date night dinner.

This recipe is moderately low-carb, but not necessarily by Keto extreme low-carb guidelines.

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Simple Ingredients

(amounts are listed in the recipe card at the bottom of the post)

small onion

butter

butternut squash

chicken broth

dried marjoram

ground black pepper

cream cheese

Optional – a little bit of ground cayenne pepper

Optional – Sour cream for garnish

Substitutions

You can use vegetable broth, or chicken stock instead of chicken broth.

Equipment used for this recipe

• cutting board
• plate
• ​large saucepan
• handheld immersion blender

How to make Butternut Squash Soup

Step 1 – On a cutting board, cut the whole squash in half lengthwise and scoop out the seeds.

Step 2 – Place one half of the raw squash face down on a plate, and microwave for about 8 to 10 minutes. Repeat with the second squash half.

Step 3 – At the same time, dice the onion.

Step 4 – In a large saucepan, over medium heat cook the onions in butter until tender, about 5 minutes.

Step 5 – Scoop out the tender squash from the shell and add it to the saucepan with the onions.

Step 6 – Add the broth, marjoram, black pepper, and cayenne pepper to the pan.

Step 7 – Bring to a boil and cook for 5 minutes.

Step 8 – Stir in the cream cheese and puree the soup in the pan with a hand blender for a couple of minutes until smooth. An immersion blender, instead of a regular blender, is the easiest way to puree because you can do it right inside your pan.

Step 9 – Cook the soup in the saucepan until heated through, but do not allow to boil.

Step 10 – Place a swirl of sour cream and fresh cracked black pepper on top of the soup, if desired.

Pro Tips

Butternut squash is a little sweet due to the sugars naturally present in the squash, and also slightly nutty in flavor. Choose a small Butternut squash which will yield around 2 cups of squash.

Store leftovers in an airtight container for 5 days in the fridge, or in the freezer for up to 3 months.

Recipe FAQs

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