Quick Butternut Squash Soup

Quick Butternut Squash Soup


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This quick butternut squash soup is perfect for winter months– it’ll make everything a little more tolerable.

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Time needed

20 min preparation + 30 min cooking

Serving Size / Yield

6 servings


  • 1 onion, diced
  • 3 butternut squashes
  • 2 oz. cream cheese
  • 2 T. olive oil
  • 4 C. chicken stock
  • Salt
  • Pepper

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Preheat the oven 350 degrees. Slice the squash in half, lengthwise. Remove the seeds and drizzle olive oil over it. Sprinkle salt and pepper on each half. Place the squash onto a baking sheet. Bake for 15 minutes. Meanwhile, sauté the diced onions in a saucepan over medium heat. Add in the chicken stock. Let it simmer for 15 minutes. Remove the squash and mix it with the cream cheese in a blender. Add in the sautéed mixture. Season with more salt and pepper if desired. Enjoy!

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