Butternut Squash Soup With Cream Cheese
This is the perfect, most delicious way to use up butternut squash in the fall! Butternut squash soup with cream cheese is creamy, packed with comforting flavor and super easy to prepare. Great dinner option any night of the week!
Print
Pin
Servings: 6
Calories: 276kcal
Ingredients
- 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
Instructions
- 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.
Notes
- Try adding an extra 1/4 teaspoon cayenne pepper and a few cloves of garlic. It’s tasty and adds such a perfect kick!
- Before serving, top with a swirl of sour cream or cream cheese, fresh herbs, paprika, Parmesan cheese, crushed red pepper flakes, chopped granny smith apples, cayenne pepper or roasted pumpkin seeds.
- A regular blender or an immersion blender will both create a nice smooth soup.
- After blending the soup, consider adding a touch of heavy cream to the large saucepan along with the soup and heat until warmed through.
Nutrition
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
Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!