What spices to add to butternut squash soup
To increase the flavor of this butternut squash soup, we added dried marjoram, as well as salt, pepper and a dash of cayenne pepper! If you don’t have marjoram on hand, you can use oregano instead. Marjoram is a bit sweeter, which makes it perfect for this recipe!
How to make Butternut Squash soup faster
Here are tips to making this 30 minute butternut squash soup even faster:
–swap out the diced onion with 1 teaspoon onion powder
–skip roasting the butternut squash and instead, place it in a glass or ceramic bowl with 1/4 cup water and microwave for 3 minutes, then proceed with the recipe
–use an immersion blender to puree the soup in the saucepan, instead of spending more time & dishes transferring soup to a blender!
Ingredients needed to make Butternut Squash Soup recipe
Here’s what you need to make this Butternut Squash soup:
- 1/2 cup chopped onion
- 3 TBSP butter, divided
- 3 cups peeled and cubed butternut squash (16 oz)
- 1 can chicken broth (14.5 oz)
- 1 cup water
- 1/4 teaspoon dried marjoram
- 1/8 teaspoon ground black pepper
- dash of ground cayenne pepper
- 1 (8 ounce) block greek cream cheese
- salt, to taste
Steps to make Roasted Butternut Squash Soup recipe
To make our Butternut Squash Soup, here’s what you need to do:
Preheat oven to 400 degrees F. Line a small baking sheet with parchment. Place butternut squash in pan. Melt 1 TBSP butter and toss lightly with squash. Spread squash out evenly in pan. Roast for 15 minutes.
Meanwhile, in a large saucepan, saute onions in remaining 2 TBSP butter for 7-8 minutes, until tender.
Add squash, broth, water, and spices to pan. Bring to boil. Reduce heat and add in cream cheese. Heat 5 minutes, until cheese is soft and can be broken up.
Roasted Butternut Squash Soup made easy in 30 minutes! Creamy, flavorful and healthy butternut squash soup recipe perfect for healthy dinners and lunches.
Course: dinner, Main Dish, meatless recipe, Soup
Cuisine: American
Keyword: butternut squash soup
Servings: 6
Calories: 97 kcal
- 1/2 cup chopped onion
- 3 TBSP butter divided
- 3 cups peeled and cubed butternut squash 16 oz container
- 1 14.5 oz can chicken broth
- 1 cup water
- 1/4 teaspoon dried marjoram
- 1/8 teaspoon ground black pepper
- dash ground cayenne pepper
- 1 8 ounce block greek cream cheese
- salt, to taste
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Preheat oven to 400 degrees F. Line a small baking sheet with parchment. Place butternut squash in pan. Melt 1 TBSP butter and toss lightly with squash. Spread squash out evenly in pan. Roast for 15 minutes.
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Meanwhile, in a large saucepan, saute onions in remaining 2 TBSP butter for 7-8 minutes, until tender.
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Add squash, broth, water, and spices to pan. Bring to boil. Reduce heat and add in cream cheese. Heat 5 minutes, until cheese is soft and can be broken up.
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Puree mixture with an immersion blender or food processor in batches until smooth. Add additional broth to achieve desired consistency. Serve with a swirl of sour cream and fresh sage, if desired.
Nutrition Facts
Roasted Butternut Squash Soup
Amount Per Serving
Calories 97 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 17mg 6%
Sodium 72mg 3%
Potassium 265mg 8%
Total Carbohydrates 9g 3%
Dietary Fiber 1g 4%
Sugars 2g
Protein 1g 2%
Vitamin A 152.4%
Vitamin C 19%
Calcium 4.8%
Iron 2.7%
* Percent Daily Values are based on a 2000 calorie diet.
Is Butternut Squash Soup Healthy?
Can you freeze butternut squash soup?
Yes, you can freeze butternut squash soup for 2-3 months in an airtight container. Just cool the soup on the countertop prior to freezing and remember to leave about 1/2″ of space at the top of the container to allow for expansion.
