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.

Table of Contents

• Why I love this recipe
• Substitutions
• How to make Butternut Squash Soup
• Pro Tips
• Recipe FAQs
• You may also enjoy

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.

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

Substitutions

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

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

You may also enjoy

• Bean and Bacon Soup
• Pumpkin Ginger Soup
• Egg Drop Soup
• Cheese Vegetable Soup
• Slow Cooker Loaded Baked Potato Soup
• Spaghetti Squash with Brown Sugar