Creamy Butternut Squash Soup
Yield: 4-6 servings
  • 1 medium sized onion, chopped
  • 4 tablespoons butter or olive oil
  • 2 medium sized butternut squash*
  • 4-6 cups of chicken or vegetable stock
  • 1 8 oz package of cream cheese
  • salt & pepper to taste
  • cayenne pepper to taste
  • 1 tablespoon each chopped fresh rosemary & sage (optional)
  1. Preheat oven to 450F. Drizzle whole squash with olive oil and prick with a fork. Roast for 30-60 minutes, depending on size, or until soft.
  2. When the squash is cooked and cooled, sauté the onions in the butter or oil until soft and golden. Add the broth, squash, and herbs, and bring to a boil. Reduce the heat to low and simmer for about 5 minutes. (longer if using raw squash)
  3. Add salt & pepper and a dash of cayenne (you can add more later.) Use your immersion blender if you have one to pureé the soup until smooth. (Or process in batches in a normal blender.)
  4. Add the cream cheese, a chunk or two at a time, and continue to pureé until smooth as silk. Return all the soup to the pot if you used a regular blender and cook over low heat for a couple minutes as you stir to marry all the flavors.
  5. Add more salt & pepper as needed, and gradually add more cayenne until it's as spicy as you like.
*Another option with the squash is to peel and cube it raw and then just toss it into the broth, letting it cook for about 20 minutes. This seemed like so much more work, as peeling raw squash is no picnic. You can do it this way if you prefer though. Or you can use pre-peeled and cubed squash.

Recipe adapted from: All Recipes
Recipe by The Baker Chick at