Buttercup Squash Soup

Name: Buttercup Squash Soup
Total time: 75
Yield: 10
Ingredients: 1 large buttercup squash, halved and seeded; 3 tablespoons butter; 1 yellow onion, diced; 4 cups chicken broth; 1 teaspoon dried basil; 1 teaspoon dried marjoram; 1 teaspoon freshly ground black pepper, or to taste; 0.33333334326744 teaspoon ground cayenne pepper; 1 (8 ounce) package cream cheese, softened

Recipe by leahmarie5 from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

10 servings

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1 large buttercup squash, halved and seeded
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3 tablespoons butter
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1 yellow onion, diced
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4 cups chicken broth
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1 teaspoon dried basil

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1 teaspoon dried marjoram
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1 teaspoon freshly ground black pepper, or to taste
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0.33333334326744 teaspoon ground cayenne pepper
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1 (8 ounce) package cream cheese, softened

Instructions

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.
Bake squash in the preheated oven until tender, about 45 minutes.
Heat butter in a saucepan over medium heat; cook and stir onion until tender, about 10 minutes.
Heat chicken broth, basil, marjoram, black pepper, and cayenne in a saucepan over medium heat.
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.