Creamy Squash Soup

    1 hour 20 min

    A deliciously rich, winter squash soup recipe. Squash are baked until tender, then liquidised with sauteed onion, chicken stock, sugar, cream cheese and seasonings. Enjoy with crusty bread and a dollop of soured cream.

    395 people made this

    Serves: 8 

    • 1 butternut squash, halved and seeded
    • 1 acorn squash, halved and seeded
    • 50g butter
    • 4 tablespoons chopped red onion
    • 1 litre chicken stock
    • 75g dark brown soft sugar
    • 225g cream cheese, softened
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon ground cinnamon to taste
    • 8 sprigs fresh parsley, for garnish

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / Gas 4. Place the squash halves cut side down in a baking dish. Bake 45 minutes or until tender. Remove from heat and cool slightly. Scoop the pulp from the skins. Discard skins.
    2. Melt the butter in a frying pan over medium heat and saute the onion until tender.
    3. In a liquidiser or food processor, blend the squash pulp, onion, stock, dark brown soft sugar, cream cheese, pepper and cinnamon until smooth. This may be done in several batches.
    4. Transfer the soup to a pot over medium heat and cook, stirring occasionally, until heated through. Garnish with parsley and serve warm.


    If acorn squash is unavailable, use butternut squash instead.

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    Reviews in English (382)


    This was a bit too rich, so I made it twice, the second time I used 1 tbsp of butter instead of the asking 3 tbsp. And used half the amount of cream cheese that the recipe called for. It is a delicious soup however, I like it for how simplistic it is to make!!!! I served it with a mixed green avocado salad with maple candied pecans and blue cheese dressing, a wonderful pairing!  -  19 Sep 2004  (Review from Allrecipes US | Canada)


    Very yummy, 4 stars due to my opinion of too sweet and too cream cheesy. Made it a second time and used 2/3 block cream cheese, 1/4 c. brown sugar, added some nutmeg, cayenne pepper (because I like a kick) and the slightest touch of curry. Also used a lot more black pepper. Didn't use all of the broth because I like it thick! ***UPDATE: For those of you who are very pleased with your soup, the next time you make it, could you give an estimate of how much squash (in cups) that you use? I made it again and I think both squash were too big. Thank you for an excellent recipe - I served mine with 1/2 an asiago bagel and a sliced honeycrisp apple.  -  13 Oct 2008  (Review from Allrecipes US | Canada)


    I really enjoy this soup. I used less brown sugar and less cream cheese than called for -- and added chili powder and a smidgen of nutmeg. Even with the reduction of the sugar, it's still a bit sweet -- almost like hot, liquid pumpkin pie -- but very good. I'll use this recipe again.  -  09 Jun 2005  (Review from Allrecipes US | Canada)