This Creamy Butternut Squash Soup is easy to make, comforting, and full of rich flavors.

The addition of cream cheese gives it a velvety texture that pairs wonderfully with crusty bread.

Ingredients

4 tbsp margarine
6 cups peeled and cubed butternut squash
6 tbsp chopped onion
3 cups water
4 cubes chicken bouillon
½ tsp dried marjoram
¼ tsp ground black pepper
⅛ tsp ground cayenne pepper
1 (8 oz) package cream cheese

Instructions

Step 1: Melt margarine in a large saucepan over medium-low heat. Add onion and sauté until soft, about 5 minutes.

Step 2: Add butternut squash, water, bouillon, marjoram, black pepper, and cayenne pepper.

Bring to a boil, then reduce heat and simmer for 20 minutes, until squash is tender.

Step 3: Purée the squash mixture and cream cheese in batches using a blender or food processor until smooth.

Step 4: Return the puréed soup to the saucepan and cook until just heated through. Serve and enjoy!

Frequently Asked Questions (FAQs)

1. Can I use butter instead of margarine?

Yes, you can substitute butter for margarine if preferred.

2. Can I make this soup ahead of time?

Yes, this soup stores well in the fridge for up to 3 days or can be frozen for up to 2 months.

3. Can I add other vegetables?

Yes, you can add carrots, sweet potatoes, or even parsnips for additional flavor and texture.

4. Is there a non-dairy alternative for the cream cheese?

Yes, you can use a non-dairy cream cheese or cashew cream as an alternative.

5. How can I make the soup thicker?

If you prefer a thicker soup, reduce the liquid by simmering for a bit longer or add a small amount of cornstarch slurry.