- 4 tbsp salted butter cut into 4 pats
- 1/2 onion chopped
- 2 lb butternut squash peeled, cut into 1/2 in chunks
- 3 cups water
- 4 chicken bouillon cubes
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp cayenne pepper
- 8 oz cream cheese
Heat the butter in a large skillet or Dutch oven over medium heat. Add onions and cook until soft and fragrant, about 3 minutes. Add butternut squash, water, bouillon cubes, salt, pepper and cayenne pepper. Bring to a boil, then reduce to a simmer over medium heat. Let simmer for 30 minutes (stirring occasionally), or until the squash is soft.
Remove pan from the heat and add the cream cheese. Stir until cheese is melted. Let cool for 10 minutes. Add mixture to a blender and puree until smooth and creamy. Pour back into the skillet/Dutch oven and heat over medium heat until just warmed through (do not boil). Serve immediately and top with sour cream and/or extra cayenne pepper, if desired.
Try adding an extra 1/4 teaspoon cayenne pepper and a few cloves of garlic. It’s tasty and the perfect kick to a favorite meal!
Different versions of the soup call for different spices, including a combination of some of the following: cayenne pepper, salt, black pepper, marjoram, allspice, paprika, nutmeg and ginger. This particular recipe keeps it pretty simple. If you’re up for experimenting with a few others, go nuts!
Replace the water and bouillon cubes with 3 cups of chicken stock or chicken broth, if desired.
Replace the butter with 1/4 cup olive oil, if desired.
Calories: 276kcal | Carbohydrates: 21g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 62mg | Sodium: 1031mg | Potassium: 606mg | Fiber: 3g | Sugar: 5g | Vitamin A: 16848IU | Vitamin C: 32mg | Calcium: 123mg | Iron: 1mg