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Creamy Butternut Squash Soup
Velvety smooth and deeply comforting, this soup relies on a secret ingredient for its luxurious texture: cream cheese. Blending the rich cheese directly into the tender butternut squash and savory chicken broth creates a thick, satisfying bowl that warms you from the inside out. A pinch of cayenne and a dash of earthy marjoram balance the natural sweetness of the squash. It's an elegant starter for holiday dinners, but easy enough to pull together on a chilly Tuesday night.
Equipment
- Saucepan
- Blender
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped ( ½ cup)
- 1 butternut squash (2 lb), peeled, seeded and cubed*
- 2 cups chicken broth (for homemade broth, see page 528 )
- ½ teaspoon dried marjoram leaves
- ¼ teaspoon black pepper
- ⅛ teaspoon ground red pepper (cayenne)
- 1 package (8 oz) cream cheese, cubed
Instructions
- 1Cut 1 inch from the top and bottom of the butternut squash. Peel off the skin with a vegetable peeler down to the darker orange flesh. Slice the peeled squash in half lengthwise, scoop out the seeds with a spoon, and chop the remaining flesh into cubes.
- 2Melt the butter in a 3-quart saucepan over medium heat. Add the chopped onion and cook until crisp-tender, stirring occasionally.
- 3Stir in the cubed squash, chicken broth, marjoram, black pepper, and cayenne pepper. Bring the mixture to a boil, then reduce the heat, cover the pan, and let it simmer for 12 to 15 minutes until the squash is completely tender.
- 4Transfer one-third of the hot soup mixture and one-third of the cubed cream cheese into a blender. Secure the lid, leaving the vent open slightly to let steam escape, and blend on high speed until completely smooth. Repeat this process two more times with the remaining soup and cream cheese.
- 5Pour the smooth puree back into the saucepan. Warm it over medium heat while whisking constantly until hot, making sure it doesn't boil. Stir in a splash of extra chicken broth if you prefer a thinner consistency.
Notes
- Prep tip: Squash is easier to peel if you microwave it first. Pierce the whole squash with a knife in several places, place on a paper towel, and microwave on high for 4 to 6 minutes. Let it cool slightly before peeling.
- Slow cooker method: Cook the onion in butter in a skillet first. Transfer to a slow cooker with the squash, broth, and spices. Cook on low for 6 to 8 hours. Blend the soup, return it to the pot, and whisk in the cream cheese. Cook on low for 30 more minutes until melted.
- Optional garnish: Mix a half cup of diced apple, a half cup of chopped toasted pecans, 2 tablespoons of maple syrup, and a half teaspoon of cinnamon. Spoon this sweet salsa over individual bowls before serving.
- Storage: Keep leftover soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, whisking to bring the cream cheese back together.