Buttercup Squash Soup recipe
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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 ⅓ teaspoon ground cayenne pepper 1 (8 ounce) package cream cheese, softened
Nutrition Info
- 186.2 caloriescarbohydrate: 18.8 gcholesterol: 35.8 mgfat: 11.7 gfiber: 3.2 gprotein: 4.1 gsaturatedFat: 7.2 gservingSize: -sodium: 483.1 mgsugar: 5.4 gtransFat: : -unsaturatedFat: : -
Directions Buttercup Squash Soup
Directions
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Preheat oven to 400 degrees F (200 degrees C). Place squash cut-side down in a baking dish, fill with 1/4 inch of water.
Bake squash in the preheated oven until tender, about 45 minutes.
Heat butter in a saucepan over medium heat, cook and stir onion until tender, about 10 minutes.
Heat chicken broth, basil, marjoram, black pepper, and cayenne in a saucepan over medium heat.
Scoop 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.