Butternut Squash Cream Cheese Soup

Butternut Squash Soup

6 tablespoons chopped onion
1 clove garlic, minced
4 tablespoons butter
6 cups butternut squash, cooked
3 cups water
4 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1 (8 ounce) package cream cheese

In a large saucepan, saute garlic, onions and seasonings
in butter until onions are tender.
In a blender, puree cooked squash, water, bouillon and
cream cheese in batches until smooth.
Add squash mixture to seasonings in saucepan, mix well
and heat through. Do not allow to boil.

*If you (or your family) do not like onions, you can blend the onions/seasonings in with the squash and they won't even know they are in there!

I didn't grow up eating butternut squash. The first time I realized I liked, was when I ordered butternut Squash ravioli with cream sauce at a resturant. It was years ago and I still remember how much I liked that meal.
My daughter Jade is the one that found this recipe. I am a soup lover anyway but this one over the top. You have to try it to believe it. She even worked out the calories on a cup of it and it is only 180 calories. I still find this hard to believe because the cream cheese makes it so thick and creamy. She also mentioned how few of us eat yellow veggies.
She brought this over the other day in a crock pot to a family gathering and I fed it to my grand-baby. It makes a great baby food too.
This recipe is great for this time of year!


I just made this soup and tried a new technique. I cut the squash in half, cleaned out the seeds, put back together and wrapped in foil. I cooked them at 350 for an hour and 15 min.

After they cooled I peeled them. It was similar to peeling a peach, very soft.