butter with a side of bread, butternut squash soup

I don’t even like butternut squash, let alone butternut squash soup! I’m fairly sure I made a not-so-subtle gaggy face whenever I heard the mention of this soup. It’s just too sweet. Too pasty. Too… butternut squash-y.

A few weeks ago I was at a luncheon when a bowl of said soup was placed in front of me. I probably made one of those, “Oh, thank you! Looks delicious! Wait, can you tell I’m lying?” faces. Being my oh, so polite self, I took a tiny bite, and… hello!? What is this?! A tiny little kick… not too sweet… and not pasty at all! Wait- what?! So good!
This soup changed me.
When I asked for the recipe and saw how simple it was- I mean, c’mon! You have to give it a try. (Especially because it feels like Elsa has taken over this land of perpetual winter.)

I’ve made it a handful of times myself- my favorite thing about the recipe is that it’s so adaptable! (Feel free to add chicken stock to acheive your preferred consistency and…) Enjoy!

Butternut Squash Soup
(Original recipe found here.)
6 tbsp. chopped onion
4 tbsp. margarine
6 cups peeled and cubed butternut squash (I used 1 large squash)
3 cups water
4 cubes chicken bouillon
1/2 tsp. dried marjoram
1/4 tsp. ground black pepper
1/8 tsp. ground cayenne pepper
2 (8 ounce) packages cream cheese
Chicken stock (optional)
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.

Puree squash and cream cheese with an immersion blender or food processor in batches until smooth. Add additional chicken stock to achieve desired consistency. Return to saucepan, and heat through.

butter with a side of bread, butternut squash soup
butter with a side of bread, butternut squash soup
butter with a side of bread, butternut squash soup


  1. Attractive new element, definitely looking forward to more of this! Got inspired to try the salad for dinner and it was simply divine!!!<br /><a href="http://www.personalchef.com" rel="nofollow">Personal Chef To Go</a><br />
  2. I&#39;ve been making this same recipe for a few years, substituting basil or oregano for the majoram. I also roast my squash first, it adds a great layer of flavor.


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