Buttercup Squash Soup
9 ingredients
5 steps
Ingredients
- 1 large buttercup squash, halved and seeded
- 3 tablespoons butter
- 1 yellow onion, diced
- 4 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried marjoram
- 1 teaspoon freshly ground black pepper, or to taste
- 1/3 teaspoon ground cayenne pepper
- 1 (8 ounce) package cream cheese, softened
Directions
-
1Preheat oven to 400 degrees F (200 degrees C). Place squash cut-side down in a baking dish; fill with 1/4 inch of water.
-
2Bake squash in the preheated oven until tender, about 45 minutes.
-
3Heat butter in a saucepan over medium heat; cook and stir onion until tender, about 10 minutes.
-
4Heat chicken broth, basil, marjoram, black pepper, and cayenne in a saucepan over medium heat.
-
5Scoop flesh from squash into a blender or food processor; add onion and cream cheese. Blend mixture until smooth, working in batches if needed. Mix squash mixture into broth mixture; cook, stirring frequently, until soup is heated through but not boiling, about 5 minutes.
Products Matching These Ingredients
Powdered peanut butter
Pbfit
C
Anthony's Organic Cocoa Butter Chunks
Anthony's
E
Bramwells American Style Peanut Butter
Herbalife Nutrition
D NOVA 4
Ravioli, Sweet Butternut Squash
Bertagni
NOVA 4
Italian blend zucchini-squash, carrots, cauliflower, italian green beans, lima beans, italian blend
A NOVA 1
Cooked squash
A
Halved brussels sprouts
A NOVA 1
Halved pears in heavy syrup
B NOVA 3
Halved pears
A NOVA 1
Mint Buttercup
GD
NOVA 4
Soup of the day - Buttercup pumpkin & veg
Heinz
B NOVA 4
More Recipes to Try
Cornmeal Cloverleaf Rolls
12 ingredients
Rigatoni With Grilled Peppers And Onions
8 ingredients
Chickpea Gnocchi
6 ingredients
Caraway Scones
9 ingredients
Savory Beef Pies
12 ingredients
Spicy Jalapeño-Red Pepper Jelly
10 ingredients
Pasta, Prosciutto, And Pea Soup
8 ingredients
Multigrain Risotto
27 ingredients
Meringue Saguaro Flowers
5 ingredients
Coffee Syrup
2 ingredients
Basil Aioli
6 ingredients
Poc Chuc
10 ingredients