Butternut Squash soup

YUMMMmmm, YUM is all I can say.

You may wonder the reason I post recipes on my blog. I am not really trying to promote anything. I post these recipes because I want to make them again and remember why they were so good.  Anymore I really use the internet as my recipe book. Our family computer is in/near the kitchen and I usually pull a recipe and follow from the computer screen.  That's easy to do from my blog.

I have never been a great cook but I think these last five months of being home has turned me into a cook. Not a master chef but for sure a cook. Funny how life works. Who would of guessed?

I changed the original recipe (what? I never do that but I did - see a, cook).  No photos but seriously - kill you - good. Here is my version.  My friend Lauren also made a yummy (and much healthier) version you can access here.


  • 1/2 chopped onion
  • 4 tablespoons butter
  • 6 cups peeled and cubed butternut squash (or 1 large squash)
  • 3 cups water
  • 4 cubes chicken bouillon
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground cayenne pepper
  • 1 (8 ounce) package cream cheese


  1. Cut and bake squash for about 40 minutes.
  2. In a large saucepan, saute onions in margarine until tender. Add water, bouillon,black pepper and cayenne pepper. Bring to boil.
  3. Puree squash and cream cheese in a blender or food processor in batches until smooth. Add to saucepan, and heat through. Do not allow to boil.