Buttercup Squash Soup | The Best Recipes

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Buttercup Squash Soup

"A creamy soup with a ton of flavor. You can substitute any winter squash."

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 :

Prep : 15M	Cook : 10M	Ready in : 1H15M

• Preheat oven to 400 degrees F (200 degrees C). Place squash cut-side down in a baking dish; fill with 1/4 inch of water.
• Bake squash in the preheated oven until tender, about 45 minutes.
• Heat butter in a saucepan over medium heat; cook and stir onion until tender, about 10 minutes.
• Heat chicken broth, basil, marjoram, black pepper, and cayenne in a saucepan over medium heat.
• Scoop flesh from squash into a blender or food processor; add onion and cream cheese. Blend mixture until smooth, working in batches if needed. Mix squash mixture into broth mixture; cook, stirring frequently, until soup is heated through but not boiling, about 5 minutes.

Notes :

• Substitute shredded fresh basil for the dried, if desired. Substitute summer savory or thyme for the marjoram, if desired.

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