Name: Buttercup Squash Soup
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Buttercup squash, halved and seeded - 1 large; Butter - 3 tablespoons; Yellow onion, diced - 1; Chicken broth - 4 cups; Dried basil - 1 teaspoon; Dried marjoram - 1 teaspoon; Freshly ground black pepper, or to taste - 1 teaspoon; Ground cayenne pepper - ⅓ teaspoon; Cream cheese, softened - 1 (8 ounce) package

Ingredients for - Buttercup Squash Soup

1. Buttercup squash, halved and seeded 1 large

2. Butter 3 tablespoons

3. Yellow onion, diced 1

4. Chicken broth 4 cups

5. Dried basil 1 teaspoon

6. Dried marjoram 1 teaspoon

7. Freshly ground black pepper, or to taste 1 teaspoon

8. Ground cayenne pepper ⅓ teaspoon

9. Cream cheese, softened 1 (8 ounce) package

How to cook deliciously - Buttercup Squash Soup

1 . Stage

Preheat oven to 400 degrees F (200 degrees C). Place squash cut-side down in a baking dish; fill with 1/4 inch of water.

2 . Stage

Bake squash in the preheated oven until tender, about 45 minutes.

3 . Stage

Heat butter in a saucepan over medium heat; cook and stir onion until tender, about 10 minutes.

4 . Stage

Heat chicken broth, basil, marjoram, black pepper, and cayenne in a saucepan over medium heat.

5 . Stage

Scoop flesh from squash into a blender or food processor; add onion and cream cheese. Blend mixture until smooth, working in batches if needed. Mix squash mixture into broth mixture; cook, stirring frequently, until soup is heated through but not boiling, about 5 minutes.