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.

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

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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Continue to Content

Yield: Serves 2

Easy Butternut Squash Soup

Print

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.

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

• 1/2 small onion
• 1 Tablespoon butter
• 1 small fresh 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. On a cutting board, 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 large saucepan, over medium heat cook the onions in butter until tender, about 5 minutes.
   
5. Scoop out the microwaved squash from the shell and add it to the saucepan.
   
6. Add the broth, marjoram, black pepper, and cayenne pepper.
   
7. Bring to a boil and cook for 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.
   
9. Cook in the saucepan until heated through. Do not allow it to boil.
   
10. Top with a swirl of sour cream and fresh cracked black pepper, if desired.

Notes

• 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.

Recommended Products

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

• 
  Progressive Prep Solutions Cutting Board, Juice Grooves, Dishwasher Safe, Measures 17.38" X 11.25"
• 
  Farberware Glide Nonstick Sauce Pan/Saucepan with Straining and Lid, 3 Quart, Black
• 
  Ovente Multi-Purpose Immersion Blender, 300-Watt Hand Mixer

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 165Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 29mgSodium: 128mgCarbohydrates: 15gFiber: 4gSugar: 3gProtein: 4g

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

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Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!