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Butternut Squash Soup


(Serves 6).

This soup is so quick and easy to make, and it literally tastes like fall! I guarantee everyone will be asking you to make this again and if there's more!


6 tablespoons chopped onion
4 tablespoons butter
6 cups peeled and cubed butternut squash
32 ounces of low-sodium chicken broth
½ teaspoon dried marjoram
¼ teaspoon ground black pepper
¼ teaspoon ground cayenne pepper (or less if you like less bite!)
8 ounce package of low-fat cream cheese
Pumpkin seeds for garnish, optional


  1. In a stock pot, sauté onions in butter until melted. Add squash, chicken broth, marjoram, black pepper, and cayenne pepper and bring to a boil.  Cook 20 minutes or until squash is tender.
  2. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to stockpot and heat through.  Do not allow to boil. Garnish with pumpkin seeds and serve. 
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