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Cream of Butternut Soup Recipe

Photo by: Taste of Home Cream of Butternut Soup Recipe

Ginger, turmeric, cinnamon and a little sherry do an incredible job of seasoning this slightly sweet soup. "After I lightened up a recipe from a friend in South Africa," explains Lafayette, Colorado's Shelly Snyder, "it quickly became a family favorite."

This recipe is:

Healthy

Diabetic Friendly

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Cream of Butternut Soup Recipe

Prep: 35 min. Cook: 30 min.

Yield: 8 Servings

35 30 65

Ingredients

1 cup chopped onion
2 celery ribs, chopped
2 tablespoons butter
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 teaspoon sugar
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1 butternut squash (2-1/2 pounds), peeled and cubed
3 medium potatoes, peeled and cubed
1-1/2 cups 1% milk
2 tablespoons sherry or additional reduced-sodium chicken broth

Directions

In a large saucepan coated with cooking spray, cook onion and celery in butter until tender. Stir in the broth, sugar, bay leaf, salt, ginger, turmeric and cinnamon. Add the squash and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
Remove from the heat; cool slightly. Discard bay leaf. In a blender, puree vegetable mixture in batches. Return to the pan. Stir in milk and sherry; heat through (do not boil). Yield: 8 servings.

Nutritional Analysis: 1-1/4 cups equals 159 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 487 mg sodium, 29 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Originally published as Cream of Butternut Soup in Light & Tasty October 2005, p27

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Reviews for Cream of Butternut Soup (7)

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Cream of Butternut Soup

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Reviewed on Dec. 23, 2011 by Dipu

I'm planing to try this recipes on Sunday dinner buffet.

Reviewed on Nov. 27, 2011 by maltese210

We made this for Thanksgiving and it was amazing!!! The turmeric definitely gave it an extra zing, and we topped it with sour cream and chopped peanuts. Next time, we're thinking of trying it with roasted butternut squash... any thoughts?

Reviewed on Oct. 27, 2011 by ashleysara23

This recipe was OK, but I don't think the flavor of butternut squash is for me.

Reviewed on Sep. 18, 2011 by rmbarr059

I didn't have any ground tumeric, so I left it out. I felt like the soup was missing something (probably the tumeric!) so I added a seasoning mixture of salt, pepper, and garlic powder. I think next time I make it I will be sure to have tumeric and I may add some garlic as well. But overall, I liked it.