Creamy Butternut Squash Soup with Cream Cheese
Enjoy a rich, creamy butternut squash soup with cream cheese. It is a cozy dinner, perfect for cool weather. Easy to make and easy to freeze.
Ingredients
- 1 2-pound butternut squash, peeled and cubed (about 6 cups)
- 1 cup of onions chopped, sweet, white, or yellow (about ½ of a medium onion)
- 2 cloves of garlic minced
- 1 tablespoon of olive oil
- 1 tablespoon of butter
- 2 cups of chicken broth or vegetable broth
- 1 teaspoon of salt
- ⅛ teaspoon of black pepper
- ½ teaspoon of dry thyme leaves
- ⅛ teaspoon of cayenne pepper
- 8 ounces of cream cheese softened
- 1 teaspoon of lemon juice freshly squeezed
Instructions
- WASH and PEEL the butternut squash. Cut it in half lengthwise. Remove and discard the seeds. CUBE the squash.
- DICE the onion. PEEL and MINCE the garlic.
- HEAT the olive oil and butter in a large soup pot on the stove. Add the onions and garlic and cook for 5 minutes or until the onion is soft and translucent.
- STIR in the squash, chicken broth, salt, black pepper, thyme, and cayenne pepper. Cover with the lide and bring the soup to a boil.
- BOIL the soup (covered) for 15 to 20 minutes or until the squash is soft.
- PUREE the soup in a high-quality blender, such as the Vitamix. Or use an immersion blender. Set the soup aside to cool slightly.
- SOFTEN the cream cheese by heating it in the microwave in a medium microwave-safe bowl for 20 seconds. Stir the cream cheese with a wire whisk. If the cream cheese is not smooth and easy to stir, return it to the microwave for 10-second intervals until it is smooth.
- LADLE ½ cup of the soup into the softened cream cheese and whisk until smooth. Add another ½ cup of soup and whisk again.
- STIR the cream cheese soup mixture into the soup pot and continue to stir until it is combined.
- SPRINKLE in the lemon juice and stir.
- TASTE and adjust seasonings if needed.
- SERVE with a garnish of croutons, roasted pine nuts, or green onions.
Notes
If the squash is less than 2 pounds, use a little less broth. If the squash is over 2 pounds, add more liquid and adjust the seasonings as needed.
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Nutrition
Serving: 1cupCalories: 193kcalCarbohydrates: 6gProtein: 3gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 6gCholesterol: 45mgSodium: 799mgFiber: 1gSugar: 4g
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