The People's Reciplex

Butternut Squash Soup

Note: Don’t substitute squashes. I made this mistake and it’s not as good.


  • 6 tablespoons chopped onion
  • 4 tablespoons butter
  • “Meat” of one large roasted butternut squash
  • 3 cups water
  • 4 cubes chicken bouillon
  • 1/2 teaspoon dried marjoram
  • 1/8 teaspoon white pepper
  • 1 (8 ounce) packages cream cheese


  1. Roast squash for about 40 minutes, face down in a baking dish; cool and scoop out meat (can do this on a separate day).
  2. In a large saucepan, saute onions in butter until tender.
  3. Add squash, water, bouillon, marjoram, and white pepper. Bring to boil, then simmer for about 20 minutes.
  4. Puree squash and cream cheese in a blender or food processor in batches until smooth.
  5. Return to saucepan, and heat through. Do not allow to boil.
  6. Enjoy the awesomeness!

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This entry was posted on Wednesday, November 24th, 2010 at 8:30 am and is filed under soups.

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