The butternut squash is quite possibly my favorite vegetable this time of year. I capitalize on its sweet and nutty flavors by transforming this winter squash into one of many delectable dishes. With the Thanksgiving holiday nearly upon us, what better time to share my number one favorite recipe for butternut squash soup?

This recipe was given to me years ago by a close friend/former boss. Her version of the soup is so indulgent and rich, you can hardly eat more than a 1/4 cup at a time. With waistlines in mind, I've taken her recipe and scaled back the fat to create a lighter version that still packs the same flavor punch as her original. 


  • 6 tbsp. chopped onions
  • 2 tbsp. margarine or butter
  • 6 cups peeled and cubed butternut squash
  • 3 cups chicken or vegetable broth (we go the veggie route)
  • 1/2 tsp. dried marjoram
  • 1/4 tsp. ground black pepper
  • 1/8 tsp ground cayenne pepper
  • 4 ounces light cream cheese


    In a large soup pot, saute onions in margarine or butter until tender. Add squash, broth, marjoram, black pepper, and cayenne pepper. Bring to boil. Cook 20 minutes or until squash is tender. 

    Puree squash mixture and cream cheese with an immersion blender. If you don't have an immersion blender,  puree in blender or food processor in batches until smooth.

    Return to pot and heat through. Do not allow to boil. Serve. 

    Makes approximately five one cup servings.

I hope you'll give it a try. It's so delicious I know you'll love it. If you make it this Thanksgiving, be sure to let us know how it works out for you. 

Comments 12


11/14/2011 at 10:36 AM
Yum! That sounds delicious. I have some frozen butternut that I need to use up...

Also, that dish is beyond cute. Where'd it come from?
I promise you'll love the soup!

The pumpkin bowls came from the Crate & Barrel Outlet about six years ago. I love them so much that I keep them displayed on top of our kichen hutch all year long. :-)
11/14/2011 at 4:49 PM
I think your version is much improved. Having made this soup many times you must use Wendy's version in order to save room for the rest of the Holiday season!!

My only other suggestion is to add a nice glass of Cab with it. YUM!
11/16/2011 at 12:48 PM
Is this my little auntie's recipe?
It sure is! The infamous butternut squash soup. So good you could spot it just from the picture. :-)
11/16/2011 at 3:34 PM
am making this with my kids now. how much water?
The recipe calls for 3 cups water or chicken broth. We use vegetable broth in their place in ours and it turns out great.
11/16/2011 at 7:45 PM
thanks, we used veggie broth and it was good. i've made a very similar recipe, but always add sage, roasted garlic, and more caramelized onions--try that next time you make it, it's fabulous.
11/24/2011 at 2:58 PM
My fiance asked me why I couldn't use a hand-held mixer at the end to puree it. I wanted to tell him THAT'S CRAZINESS! But after I thought about it, I wondered if it would work. What do you think? I just finished chopping up the squash, getting ready to make a pot of this! Thanks for the recipe.
9/18/2012 at 2:17 PM
I know this makes me sound like a total newb, but Au Bon Pain has a light butternut squash soup that I look forward to every fall. That having been said, I discovered last night that one of my roommates has an immersion blender hanging out in our kitchen drawer, so I think I just found my first recipe for it.
It's okay, you can be a newb and still be reasonably cool.

This is a great first immersion blender recipe. Wendy just made this today after we realized butternut squash is back in season. Even though it is still a little warm out, it sure tastes like fall.
10/16/2012 at 7:36 PM
This recipe looks great. I love butternut squash soup and I want to make it for Thanksgiving this year. I am pinning this recipe. I would love for you to link this up to my Fall into Fall party that opens tonight at 8pm EST. Hope to see you there.
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