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Export 6 ingredients for grocery delivery
Step 1
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.
Step 2
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.
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