Butternut Squash Soup Recipe
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. Ready in 35 minutes.
Ingredients
- ½ small onion
- 1 Tablespoon butter
- 1 small fresh butternut squash (about 2 cups)
- 1 cup low-sodium chicken broth (or unsalted chicken broth)
- ⅛ teaspoon dried marjoram
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon ground cayenne pepper (Optional – adds spicy heat)
- 2 Tablespoons cream cheese (softened)
- Optional - Sour cream for garnish
Instructions
- On a cutting board, 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 large saucepan, over medium heat cook the onions in butter until tender, about 5 minutes.
- Scoop out the microwaved squash from the shell and add it to the saucepan.
- Add the broth, marjoram, black pepper, and cayenne pepper.
- Bring to a boil and cook for 5 minutes.
- Stir in the cream cheese and puree the soup in the pan with a hand-held immersion blender and blend until smooth.
- Cook in the saucepan until heated through. Do not allow it to boil.
- Top with a swirl of sour cream and fresh cracked black pepper, if desired.
Video
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.
Nutrition
Serving: 1Calories: 300kcalCarbohydrates: 49gProtein: 7gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 30mgSodium: 142mgPotassium: 1487mgFiber: 8gSugar: 10gVitamin A: 40286IUVitamin C: 81mgCalcium: 208mgIron: 3mg
Tried this recipe?Please consider Leaving a Review!