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Creamy Butternut Soup Recipe

Creamy Butternut Soup Recipe photo by Taste of Home

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Thick and filling, this soup, topped with chives and a drizzle of sour cream, looks as special as it tastes. —Amanda Smith, Cincinnati

This recipe is:

Quick

Diabetic Friendly

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Creamy Butternut Soup Recipe

Prep/Total Time: 30 min.

Yield: 10 Servings

10 20 30

Ingredients

1 butternut squash, peeled, seeded and cubed (about 6 cups)
5 cups water
3 medium potatoes, peeled and cubed
1 large onion, diced
2 chicken bouillon cubes
2 garlic cloves, minced
Sour cream and chives, optional

Directions

In a Dutch oven combine the squash, water, potatoes, onion, bouillon and garlic. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
Remove from the heat; cool slightly. In a blender, puree mixture in batches. Return to the pan; heat through. Serve with sour cream and chives if desired. Yield: 10 servings (2-1/2 quarts).

Nutritional Facts 1 cup equals 112 calories, trace fat (trace saturated fat), trace cholesterol, 231 mg sodium, 27 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchange: 2 starch.

Originally published as Creamy Butternut Soup in Simple & Delicious October/November 2010, p19

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Reviews for Creamy Butternut Soup

Creamy Butternut Soup

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(1-10) of 10 reviews

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Reviewed on Dec. 30, 2012 by kcadams

This is a family favorite!!!!

Reviewed on Nov. 03, 2012 by ExeterparkCindy

Recipe was very easy to make. We loved the consistency of the soup and the subtle mild flavor. Sour cream enhanced the flavor. I used a butternut squash; but I'll try buttercup next time which I think will give it more flavor.

Reviewed on Jan. 22, 2012 by LisaLozosky

I loved the simplicity of this recipe, but my husband and I thought it was completely void of flavor. I tried the brown sugar and nutmeg that another reviewer suggested. I even dumped in some black pepper. We still didn't like it.

Reviewed on Nov. 09, 2011 by tmw2000

I must have made a different soup but no one in my family would eat.

Reviewed on Feb. 17, 2011 by TC the cook

really good and easy to make.

Reviewed on Jan. 20, 2011 by plschmitz

Perfect consistency. I also add 1/4 tsp. nutmeg and about 3 Tbsp. brown sugar. The flavor is enhanced if you use roasted squash and simply blend it in with the potato mixture. To quickly blend, I use a hand blender right in the dutch oven.

Reviewed on Nov. 24, 2010 by stamfcows

Very Yummy..Filling and low cal....

Reviewed on Nov. 12, 2010 by mmazrn

So delicious! Would definitely recommend this and I will make it again! Thank you!

Reviewed on Nov. 09, 2010 by nleather

This soup was very good with a mild flavor. I will make it again.

Reviewed on Oct. 11, 2010 by Homecooking29

This recipe is very good, definitely I will remake it over and over for Fall and Thanksgiving and perhaps even Christmas.