Butternut Squash Soup

Butternut Squash Soup

Soups, Stews and Chili Soup Vegetable Soup Squash Soup

Delicious and very easy to make. You can use 3 to 4 cups of chicken broth instead of the water and bouillon cubes. Also works well with half as much cream cheese if you don't want it too rich.

Servings per recipe: 6
Calories per serving: 397
Preparation time: 25m
Total cooking time: 1h


  • 6 tablespoons chopped onion
  • 4 tablespoons margarine
  • 6 cups peeled and cubed butternut squash
  • 3 cups water
  • 4 cubes chicken bouillon
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground cayenne pepper
  • 2 (8 ounce) packages cream cheese


  • 1   In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
  • 2   Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

Nutrion facts:

Total Fat 33.4g 51%
    Saturated Fat 18.0g  
Cholesterol 83mg 28%
Sodium 1081mg 43%
Potassium 616mg 17%
Total Carbohydrates 20.2g 7%
Dietary Fiber 3g 12%
Protein 7.7g 15%
Sugars 4g  
Vitamin A 16220IU  
Vitamin C 30mg  
Calcium 143mg  
Iron 2mg  
Thiamin 0mg  
Niacin 3mg  
Vitamin B6 0mg  
Magnesium 57mg  
Folate 51mcg