Butternut Squash Soup

I tasted this at a good friend’s baby shower and I instantly fell in love with it! To me, it’s the perfect fall soup! Luckily, it tasted just as good – even though I changed it a bit! Here’s my version! 🙂

Butternut Squash Soup


  • 1 small onion (chopped)
  • 4 tbsp butter
  • 1 butternut squash (about 2 lbs)
  • 3 cups water
  • 4 cubes chicken bouillon
  • 1/2 tsp dried marjoram
  • 1/4 tsp ground black pepper
  • 1/8 tsp ground cayenne pepper
  • 1 8z package cream cheese


  1. In a large saucepan, saute onions in butter until tender. Add water, bouillon, majoram, black pepper, and cayenne pepper.
  2. Cut squash in half and place face down on a plate (one half at a time). Microwave for 10 minutes each.
  3. Scoop out cooked squash and add to cream cheese in a blender or food processor. Puree until smooth.
  4. Add squash mixture to saucepan and heat through. Do not allow to boil.
  5. This recipe makes 5-6 mug-sized servings.

I’m not sure exactly what the calorie count ends up being for this recipe (I know it’s less than 400 since I lessened the amount of cream cheese used), but I’m pretty sure it’s worth it. This soup is incredibly delicious and super easy to make! I’m sure it will be a fall/winter staple in our house!