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Creamy Buttercup Squash Soup

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PREP TIME
15 min
COOKING TIME
60 min
TOTAL TIME
75 min
SERVINGS
10 servings
Dinner
Creamy Buttercup Squash Soup
Ingredients
  • 1 large buttercup squash, halved and seeded
  • 3 tablespoons butter
  • 1 yellow onion, diced
  • 4 cups chicken broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried marjoram
  • 1 teaspoon freshly ground black pepper, or to taste
  • 1/3 teaspoon ground cayenne pepper
  • 1 (8 ounce) package cream cheese, softened
Instructions
1
Preheat the oven to a high temperature of four hundred degrees Fahrenheit, or two hundred degrees Celsius.
2
Place the squash cut-side down in a baking vessel; fill with one-quarter inch of liquid to prevent drying out.
3
Bake the squash in the preheated oven until it becomes soft and tender, taking approximately forty-five minutes.
4
Melt butter in a cooking vessel over medium heat; cook and stir the onion until it reaches its tender stage, requiring about ten minutes.
5
Combine chicken broth, basil, marjoram, black pepper, and cayenne in a saucepan over medium heat.
6
Scoop the flesh from the squash into a blender or food processor; add the cooked onion and cream cheese. Blend the mixture until it is well combined and smooth, working in batches if necessary.
7
Mix the squash mixture into the broth mixture; cook, stirring constantly, until the soup is heated through but not boiling, taking approximately five minutes.