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Buttercup Squash Soup Recipe

Buttercup Squash Soup

Ingredients

  • 1 large-sized buttercup squash, halved and seeded
  • 3 tablespoons of butter
  • 1 diced yellow onion
  • 4 cups of chicken broth
  • 1 teaspoon of dried basil
  • 1 teaspoon of dried marjoram
  • 1 teaspoon of freshly ground black pepper
  • 1/3 teaspoon of ground cayenne pepper
  • 1 (8 oz) package of softened cream cheese
  • Optional: Roasted Pumpkin Seeds for topping

Directions

  1. Preheat oven to 400 degrees F.
  2. Place the squash cut-side down in a baking dish, then fill the dish with 1/4 inch of water.
  3. Bake the squash in the preheated oven until tender (45 min).
  4. Heat the butter in a saucepan over medium heat. Cook and stir the onion until tender (10 min).
  5. Heat the chicken broth, basil, marjoram, black pepper, and cayenne in a saucepan over medium heat.
  6. Scoop the flesh from squash into a blender or food processor; add onion and cream cheese. Blend the mixture until smooth.
  7. Mix squash mixture into broth mixture; cook, stirring frequently until soup is heated but not boiling (5 min).
  8. Transfer to a serving bowl, top with roasted pumpkin seeds.

<< Back to Guide to Roasting Squash

buttercup soup