I love butternut squash soup! It is a cold and rainy day . I grabbed a butternut squash at the local supermarket and finally had some time today to go ahead and try putting together a butternut squash soup recipe. I used a recipe on Allrecipes.com for some early guidance, but made some modifications of my own.

First off, I went ahead and baked the butternut squash in the oven. I cut the squash in half from top to bottom and sprayed with olive oil. I placed them on a cookie sheet facedown and bake it for 45 minutes at 350 degrees.

Ingredients for butternut squash soup:

  • 1 medium (about 6 cups) baked butternut squash
  • olive oil
  • 1/2 cup chopped onion
  • 4 tablespoons butter
  • 3 cups chicken broth
  • 1 8 oz package light cream cheese
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried marjoram

Once the butternut squash was done baking I cut off the skin with a knife and chopped it into small enough pieces to get them in the blender. I added a cup of chicken broth (I used low sodium chicken broth) and some of the cream cheese (I used a lower fat cream cheese) and blended and pureed until everything was really smooth. It took me two batches in the blender which I poured into a big bowl and set aside while I prepared the other ingredients.

In a large soup pan melt the butter and sautee the onions in the butter until they were clear. I add the onions with butter in the blender, added the last cup of chicken broth and spices and pureed. I mixed everything back into the soup pan and heated over medium low heat for about 15 minutes (until the soup was hot, but don’t let it boil).

Serve with bread for dipping. Add salt and pepper to personal taste..