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Butternut Squash Soup

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6
Calories: 250kcal
Author: Garnish and Glaze


  • 1/2 cup sweet onion, chopped
  • 4 tablespoons butter
  • 6 cups butternut squash, peeled & cubed
  • 4 cups water
  • 4 teaspoons chicken bouillon
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 6 ounces cream cheese, cubed
  • 6 tablespoons Parmesan cheese, shredded (for garnish)
  • 6 tablespoons Croutons or crackers, for garnish


  • In a large pot, melt butter. Add onions and saute until tender.
  • Add squash, water, bouillon, marjoram, black pepper, and cayenne pepper. Bring to a boil, cover, cook on medium-high heat for 15 minutes or until squash is tender. Remove from heat and add cream cheese.
  • Puree cooked vegetables and cream cheese with a hand blender* until smooth. Serve garnished with Parmesan and croutons.


Calories: 250kcal