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Heat the butter in a large skillet or Dutch oven over medium heat. Add onions and cook until soft and fragrant, about 3 minutes. Add butternut squash, water, bouillon cubes, salt, pepper and cayenne pepper. Bring to a boil, then reduce to a simmer over medium heat. Let simmer for 30 minutes (stirring occasionally), or until the squash is soft.
Remove pan from the heat and add the cream cheese. Stir until cheese is melted. Let cool for 10 minutes. Add mixture to a blender and puree until smooth and creamy. Pour back into the skillet/Dutch oven and heat over medium heat until just warmed through (do not boil). Serve immediately and top with sour cream and/or extra cayenne pepper, if desired.