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Sep 18
54

Butternut Squash Soup

To me, this soup says Autumn is here. On a crisp, chilly Fall day, coming home and curling up with a bowl of this soup is as comforting as it gets. Once you get a mouthful of how rich, creamy, and velvety smooth the texture is, you’re never going to believe that a cup is only 155 calories, or only 4 Weight Watchers Points+. This is also a great soup to serve company. I recall my mom serving both this and White Chicken Chili along with crusty bread and a big vinaigrette-tossed salad with dried cranberries, nuts and blue cheese to guests for a “soup and salad” dinner and it was a huge hit.

I’ve heard that some people have issues peeling/cutting butternut squash. I used a large chef’s knife and a serrated vegetable peeler and I had no trouble whatsoever. It takes some elbow grease to cut through the squash, but I managed without too much effort. To make it easier, I hear you can poke a few holes and microwave the squash for 2-3 minutes before you cut and peel it to soften it up a bit. If you need more help, here’s a great tutorial!

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Butternut Squash Soup

Yield: 6 (1 cup) servings

Ingredients:

  • 4 T light butter
  • 6 T chopped onion
  • 6 cups peeled and cubed butternut squash
  • 3 cups vegetable broth
  • ½ t dried marjoram
  • ¼ t black pepper
  • 1/8 t cayenne pepper
  • 4 oz 1/3 less fat cream cheese
  • Pumpkin pie spice, sprinkled to taste
  • Optional topping: I tossed a few croutons on top of my soup just to give a little layering for the photos. The soup delicious with or without them! They are not included in the nutrition calculations at the bottom, but if you’d like to add them in you can just use the nutrition information on the package.

Directions:

  1.  In a large pot, melt the butter over medium-low heat and add the onions. Saute onions for a few minutes until tender. Add the squash, broth, marjoram, pepper and cayenne and stir together. Cover the pot and bring the mixture to a boil. Turn the heat down to a simmer and simmer covered for 20 minutes or until the squash is tender.
  2. When soup is done cooking, add the cream cheese and puree the soup completely, either by using an immersion blender directly in the pot or by pouring the soup in batches into a normal blender, until smooth. Sprinkle a bit of Pumpkin Pie Spice on each serving.

Weight Watchers Points Plus:
4 per serving (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
155 calories, 20 g carbs, 8 g fat, 3 g protein, 3 g fiber (from myfitnesspal.com)

Source: my lovely and amazing Mom

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54 Responses to “Butternut Squash Soup”

  1. #
    1
    Unknown — September 18, 2012 @ 1:35 am

    Cannot wait to try this! Need a good soup!

    • emilybites replied: — October 3rd, 2012 @ 12:36 am

      This is probably my favorite soup ever. I hope you love it!

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    gingersneezes — September 18, 2012 @ 10:42 am

    Oh goodness this looks great! I just got a huge butternut squash from my mom’s garden and I have been looking for a soup recipe, can’t wait to try it. Although I might omit the dairy to make it vegan.

    • emilybites replied: — October 3rd, 2012 @ 12:36 am

      It was obviously fate! :)

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    Anne — September 18, 2012 @ 12:50 pm

    Holy taste buds–this looks amazing!!!

    • emilybites replied: — October 3rd, 2012 @ 12:37 am

      It’s so good, Anne, I hope you try it!

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    Rory Natkiel — September 18, 2012 @ 5:01 pm

    This looks delicious Emily! We have a similar recipe over on our site http://www.greatbritishchefs.com/recipes/butternut-squash-soup-recipe but it doesn’t include the cream cheese, I will have to give that a try.

    • emilybites replied: — October 3rd, 2012 @ 12:38 am

      Yup, there’s a lot of Butternut Squash Soup recipes out there. This recipe is the best one I’ve ever tasted, you should try it!

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    Lynne — September 18, 2012 @ 10:36 pm

    Made this tonight ……absolutely delicious! Thanks for all the fantastic recipes. I have tried many of them and they have all been fantastic!

    • emilybites replied: — October 3rd, 2012 @ 12:39 am

      I’m so glad you loved it!

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    Biz — September 19, 2012 @ 2:18 pm

    I actually put in 1/2 a canned chipotle pepper in my butternut squash soup – its the perfect balance of sweet and spicy!

    • emilybites replied: — October 3rd, 2012 @ 12:39 am

      Neat!

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    Anonymous — September 20, 2012 @ 8:14 pm

    Hi,

    Can anyone tell me if six cups cubed butternut squash comes out to one large squash, or will I need to buy two? Thanks!

    • emilybites replied: — September 20th, 2012 @ 8:19 pm

      One large one (2 lbs or more) should be perfect!

  8. #
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    Anonymous — September 21, 2012 @ 2:04 am

    I made this tonight and it was awesome! I doubled it, and the only change I made was using a little less butter. It was rich tasting, and delicious! My husband didn’t want to sprinkle pumpkin pie spice on his, but I did and it was great! Really great recipe that’s sure to be a repeat often here at my home, particularly in the fall. Thanks so much!!!

    • emilybites replied: — October 3rd, 2012 @ 12:40 am

      I’m so glad you tried it and loved it!

  9. #
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    Anonymous — September 23, 2012 @ 12:12 pm

    I doubled this when I made it last night. It is soooo good. I didn’t add pumpkin pie spice. I am savory not sweet. I added siricha. Just the right balance. Definately will be a favorite.
    Nancy

    • emilybites replied: — October 3rd, 2012 @ 12:40 am

      The pumpkin pie spice doesn’t sweeten it, but sriracha sounds yummy too! I’m so glad you loved the soup :)

  10. #
    10
    research paper writing — September 23, 2012 @ 3:01 pm

    Wow I am so so much happy because I tried this great butternut squash soup & it tastes so so yummy really…I copied the recipe from here and now I am so thankful to author…

  11. #
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    Anne — September 24, 2012 @ 12:46 am

    This comment has been removed by the author.

  12. #
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    Anne — September 24, 2012 @ 12:47 am

    So the grocery store ran out of pumpkin pie spice…however it was amazing with out it. I added just a touch more cayenne because we like spice :)
    My husband turned his nose when I told him what I was making…needless to say, he changed his mind. This soup is really really delightful!

    • emilybites replied: — October 3rd, 2012 @ 12:42 am

      I’m so glad you both loved it and that he came around! The Pumpkin Pie Spice is definitely optional. :)

  13. #
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    Anonymous — September 24, 2012 @ 11:38 am

    Do you think this would be ok with frozen squash? Normally I’d always go for fresh – but I have a couple bags of frozen I would love to use up!

    • emilybites replied: — October 3rd, 2012 @ 12:43 am

      I’ve never tried it that way but I don’t see why not!

  14. #
    14

    This looks so perfect for fall! I love squash and I love that there is 3 grams of fiber per serving in this soup. Definitely adding it to my meal plan this week.

    • emilybites replied: — October 3rd, 2012 @ 12:43 am

      I hope you love it! It’s one of my favorite recipes.

  15. #
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    Mary Parr — October 3, 2012 @ 12:28 am

    I just finished making this! The taste I had was AMAZING!!! I can’t wait to eat it for dinner tomorrow night!!!

    • emilybites replied: — October 3rd, 2012 @ 12:43 am

      I’m so happy you love it!

  16. #
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    Richard Sloan — October 3, 2012 @ 2:51 am

    Instead of dealing with trying to cube the firm squash, cut it in half lengthways, seed, and place cut side down on a baking sheet. Roast it the oven until tender. It adds to the flavor and you’ll be able to scoop out the meat of the squash quite easily. No peeling needed.

  17. #
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    Jamie Young — October 3, 2012 @ 2:56 pm

    This was absolutely delicious. I cannot wait to make this again. So creamy and filling. PERFECT for fall. Thank you so much!!

  18. #
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    Teresa — October 8, 2012 @ 7:03 pm

    Thanks for another great recipe! I bought such a big squash that I only needed half for the recipe (and that measured 8 cups!). I roasted the other half.

    My question for you is why cube and boil? Can it be made using the roasted squash also? If you tried that, let me know. Otherwise round two will be made with the roasted squash.

    You’re the greatest, Emily!

  19. #
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    Teri Holvey — October 9, 2012 @ 7:27 pm

    I am so happy to have found this recipe. A friend said it’s the BEST! Question, though. How much pureed squash would be used instead of cubed? I have some cans of organic squash puree I want to use and want to be sure to make this right. Thank you! :)

  20. #
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    Jenny Stark — October 22, 2012 @ 6:50 pm

    This was SO good!! I had a cold and made it last night. Hit the spot!! :)

  21. #
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    Jessie Thornton — October 25, 2012 @ 1:01 am

    This sounds yummy! Can’t wait to try it! I’m new to cooking still and this may be a silly question but what is marjoram and where can I find it? Thanks!

    • Krystal replied: — October 29th, 2012 @ 11:12 pm

      Marjoram is a spice…I found mine on the dry spice aisle in my store!

    • Krystal replied: — October 29th, 2012 @ 11:12 pm

      Marjoram is a spice…I found mine on the dry spice aisle in my store!

  22. #
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    June Bonser — February 19, 2013 @ 11:00 pm

    This soup came out so delicious! I’m so happy to have found your website! Thank you so much!

  23. #
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    Frank - iblogjuicing.com — March 4, 2013 @ 5:42 am

    Hi Emily, looking forward to trying this soup, looks great! Frank

  24. #
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    bestessays.co.uk — April 23, 2013 @ 12:04 pm

    This is my first time i visit here. I found so many entertaining stuff in your blog, especially its discussion. From the tons of comments on your articles, I guess I am not the only one having all the leisure here! Keep up the good work.

  25. #
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    uk bestessays — April 23, 2013 @ 1:09 pm

    This is my first time i visit here. I found so many entertaining stuff in your blog, especially its discussion. From the tons of comments on your articles, I guess I am not the only one having all the leisure here! Keep up the good work.

  26. #
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    Secured Loans — July 7, 2013 @ 12:52 pm

    Great tips and very easy to understand. This will definitely be very useful for me when I get a chance to start my blog.

  27. #
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    Danielle — September 24, 2013 @ 7:29 pm

    I have been thinking as fall has set in I need to try more soups ever since getting your blog from a fellow WW buddy every time I want to try something new I check your index and low and behold here this is a recipe for all the things I grabbed at the farmers market and wondered what the heck am I going to do with this. I can’t wait to see how it goes I am so glad I found your blog before I did my specialty was grilled whatever and tacos lol and before that my specialty was dialing pizza hut. I am so excited to start cooking and make simple and delicious recipes I cant wait to see what you have planned next!

    • Emily Koenigsberg replied: — September 27th, 2013 @ 2:58 am

      Haha, before I started my blog my specialties were spaghetti and lean cuisines, so you’re already a step ahead of me :). I’m so glad you’re loving the recipes! :)

  28. #
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    Katherine Krupa — October 21, 2013 @ 4:53 pm

    I made this and it is, by far, the most delicious and easiest butternut squash soup I have EVER made or ever had in a restaurant. The more complex recipes I’ve tried never tasted half as good as this. I am in love. It is so velvety smooth and delicious it’d be good as a pasta sauce as well.

    • Emily Koenigsberg replied: — October 23rd, 2013 @ 3:45 am

      I’m so glad to hear you loved it so much!! This is one of my all-time favorite recipes, so it makes me extra happy when it gets love. I never thought of using it as a pasta sauce – what a cool idea! Thanks for your comment!

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    James Yaklin — October 22, 2013 @ 1:53 am

    A few years ago I had pumpkin soup while on board a cruise ship. Such things aren’t so common down here in Southeast Texas but I thought it was extremely good. This year after trying your Stuffed Acorn Squash recipe I got directed to this recipe and made me thing longingly about that soup. I thought this might be a good substitute for that pumpkin soup that I longed for.

    No, this wasn’t a substitute at all. This was so much better. My wife, who isn’t as adventurous eater as I, was extremely skeptical that she would like it. Nevertheless, she tried it and she loved it as well.

    This would have been considered a grand slam in this household. I may have to make up a few batches and freeze them for later use.

    • Emily Koenigsberg replied: — October 23rd, 2013 @ 3:47 am

      Aw, this comment made me so happy! I’m thrilled that this was such a big hit with you both and that it exceeded your expectations. This soup freezes really well, so you should definitely do that! Thanks for letting me know how much you loved it :)

  30. #
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    Claire — November 27, 2013 @ 3:05 am

    I am in love with this recipe!!! This soup is absolutely fabulous!

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