Butternut Squash Soup

This Easy Butternut Squash Soup has a slightly sweet flavor, mixed with savory seasonings and cream cheese. It’s creamy, comforting, low carb and seriously delicious! 

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

This winter squash soup is quick to prepare and is ready in just 35 minutes. It’s perfect for an intimate Thanksgiving or Christmas meal. Try this small batch recipe for two as a soup course, lunch, or a romantic date night dinner.

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

As an Amazon Associate, I may make a small commission, at no additional cost to you, if you make a purchase through product affiliate links in this post.

How to make Butternut Squash Soup:

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. Cut the squash in half lengthwise and scoop out the seeds.

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

At the same time, dice the onion.

In a medium saucepan, cook the onions in butter until tender, about 5 minutes.

Scoop out the tender cooked squash from the shell and add it to the sauce pan with the onions.

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

Bring to a boil and cook 5 minutes.

Stir in the cream cheese and puree the soup in the pan with a hand held immersion blender until smooth. An immersion blender is the easiest way to puree because you can do it right inside your pan.  Click for an immersion blender.

Cook the soup in the sauce pan until heated through, but do not allow to boil.

Top with a swirl of sour cream and fresh cracked black pepper, if desired.

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Yield: Serves 2

Easy Butternut Squash Soup

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

This Easy Butternut Squash Soup has a slightly sweet flavor, due to the sugars naturally present in the squash, mixed with savory seasonings and cream cheese. Low-carb.

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Ingredients

• 1/2 small onion
• 1 Tablespoon butter
• 1 small butternut squash (about 2 cups)
• 1 cup low sodium chicken broth (or unsalted chicken broth)
• 1/8 teaspoon dried marjoram
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon ground cayenne pepper (Optional – adds spicy heat)
• 2 Tablespoons cream cheese (softened)
• Optional - Sour cream for garnish

Instructions

1. Cut the squash in half lengthwise and scoop out the seeds.
2. Place one half face down on a plate, and microwave for about 8 to 10 minutes. Repeat with the second squash half.
3. At the same time, dice the onion.
4. In a medium saucepan, cook the onions in butter until tender, about 5 minutes.
5. Scoop out the microwaved squash from the shell and add it to the sauce pan.
6. Add the broth, marjoram, black pepper and cayenne pepper.
7. Bring to a boil and cook 5 minutes.
8. Stir in the cream cheese and puree the soup in the pan with a hand held immersion blender and blend until smooth. Click for an immersion blender.
9. Cook in the sauce pan until heated through. Do not allow to boil.
10. Top with a swirl of sour cream and fresh cracked black pepper, if desired.

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• 
  Ovente Multi-Purpose Immersion Blender, 300-Watt Hand Mixer

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 177Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 130mgCarbohydrates: 15gFiber: 4gSugar: 4gProtein: 5g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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