Butternut Squash Soup – Creamy Yet Healthy

Butternut squash soup is one of my favorites to serve once those chilly fall days start to roll in. And fall in Ohio is officially here. The leaves are starting to come down like crazy and the temperatures are dipping faster than the sun is setting. Although summer is my hands-down favorite season, I love the fact that fall rolls in and tells you to slow down a bit. Those chillier temps also make me want to be indoors more too.

How to Easily Peel a Butternut Squash

If you’re like me, you wheel your cart through the produce section of your grocery store with the good intention of buying all the healthy things. But then you look at something like butternut squash and it suddenly seems like So. Much. Work. I’ve been there and done that. Then I remember how my mom and all of her ancestors peeled potatoes and apples and squash for hours and days on end. That makes me realize that not only do I have it easy, but I also have a microwave.

So here’s how to peel a butternut squash in a totally fuss-free and practically mess-free way. Without potentially losing a finger in the process.

1. Take a fork or knife and make several pokes or stabs into the squash’s flesh.
2. Slice off the ends of the squash
3. Microwave it for 3 1/2 minutes – 5 minutes
4. Let it cool for a few minutes
5. Peel away that skin – easy, peasy and no fingers lost.

Now your squash is ready to cut lengthwise, deseed, and chop into pieces.

Let’s Talk About Squash

Let’s be honest about squash, shall we? It’s not like you tell your family you’re making squash soup and everyone cheers. Although even my husband likes this squash soup I made this summer. The key to a really good squash recipe is to meld in enough other flavors that all that squishiness takes a back seat to those you know your family loves. My squash soup recipe includes lots of butternut squash, but that flavor mellows out with the addition of onion, better-for-you low sodium chicken broth, a bit of butter, low-fat cream cheese for creaminess, and a sprinkling of black pepper, cayenne, and marjoram. one of the most ignored spices in my pantry. 

How to Make Creamy Yet Healthy Butternut Squash Soup

Ingredients:

• 6 tablespoons chopped onion
• 4 tablespoons unsalted butter
• 6 cups peeled and cubed butternut squash
• 3 cups chicken broth (I use low-sodium organic)
• 1/2 teaspoon marjoram
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cayenne pepper
• 1 8-ounce block of cream cheese (I use 1/3 less fat with no issues)

Directions:

1. In a large saucepan, saute onions in butter until tender, about 5 minutes. 
2. Add squash, broth, marjoram, black pepper, and cayenne pepper.
3. Bring to a boil and then reduce heat and cook for 20 minutes or until the squash is tender.
4. Mix in your cream cheese until melted and serve if you want a chunky soup, or puree squash mixture and cream cheese in a blender in batches until smooth, or use a stick immersion blender. I love this one!
5. If you used a blender, return the soup to the saucepan and heat through if needed but do not allow it to boil.
6. Serve and enjoy.

Watch the Video!

It’s really delicious on its own or fancied up with a sprinkling of croutons, fresh herbs, or pepitas. Who knows? Your family may actually like it enough to cheer for it in the future. Do you have a favorite fall soup? Let me know in the comments!