Best Creamy Roasted Butternut Squash Soup With Blue Cheese Recipes

ROASTED BUTTERNUT SQUASH SOUP

Roasted Butternut Squash Soup image

Peggy Sue's butternut squash soup is hearty enough to be a meal. It's a fantastic fall soup. When the cream cheese is added, the texture is like chowder. Velvety smooth, this soup is filled with flavor thanks to the fresh onions, chicken bouillon, and seasoning combination. There's a little bit of a kick from the cayenne but it's not overpowering. This is a delicious butternut squash soup.

Provided by Peggy Sue Ross @peggysueross

Number Of Ingredients 10

Ingredients

1 - butternut squash
- drizzle of olive oil
4 tablespoon(s) butter
6 tablespoon(s) (or about one half) chopped onion
3 cup(s) water
4 - chicken bouillon cubes
1/2 teaspoon(s) dried marjoram
1/4 teaspoon(s) ground black pepper
1/8 teaspoon(s) ground cayenne pepper
1 package(s) cream cheese (8 oz)

Steps:

Preheat oven to 350 degrees. Slice squash in half, lengthwise, and remove center pulp and seeds. Drizzle cut halves with olive oil.
Place squash on jellyroll or roasting pan cut side down and roast for one hour.
Allow squash to cool slightly. Then peel off the outer skin with a vegetable peeler. Cut into 1-inch chunks and set aside.
In a large saucepan, saute onions in butter until tender.
Add squash, water, bouillon, marjoram, black pepper, and cayenne pepper. Bring to a boil. Cook 20 minutes or until squash is very tender.
Lightly mash the soup to break up the squash.*
Add cream cheese and heat just until cheese melts. Do not boil.
*You may also puree in small batches in a blender or food processor if desired, until smooth. Then return to saucepan to add cream cheese just until melted.

BUTTERNUT SQUASH SOUP

Butternut Squash Soup image

Delicious and very easy to make. You can use 3 to 4 cups of chicken broth instead of the water and bouillon cubes. Also works well with half as much cream cheese if you don't want it too rich.

Provided by Mary

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 9

Ingredients

6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
½ teaspoon dried marjoram
¼ teaspoon ground black pepper
⅛ teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese

Steps:

In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

Nutrition Facts : Calories 397.5 calories, Carbohydrate 20.2 g, Cholesterol 82.5 mg, Fat 33.4 g, Fiber 3 g, Protein 7.7 g, SaturatedFat 17.7 g, Sodium 1081.4 mg, Sugar 3.7 g