Read reviews (19)
Rate recipe
"I lived in Australia for a while, where this soup is served often. When I tried this recipe, I knew I had to have it. I make it often and it's one of my family's favorite recipes." Tiffany Pope, Draper, Utah
Nutritional Facts 1-1/2 cups equals 278 calories, 8 g fat (5 g saturated fat), 25 mg cholesterol, 1,008 mg sodium, 49 g carbohydrate, 6 g fiber, 6 g protein.
Originally published as Creamy Butternut Squash Soup in Taste of Home February/March 2010, p40
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Mar. 25, 2013 by kafaughn
I used a sweet potato instead of a white potato because that is what I had. My whole family enjoyed the soup.
Reviewed on Mar. 05, 2013 by Babsy_Boop
It was delicious! So easy to make and YUMMY! Thanks for this recipe. I know we will use it again and again!
Reviewed on Jan. 18, 2013 by fsusunflower
I took the other reviewer's advice and roasted the veggies--squash, a medium onion, the potato and 3 cloves of garlic. I pureed all the roasted veggies together and added it to vegetable broth. A few pinches of sage, curry and garam masala were used to season. Also used half and half. Really wonderful recipe!!
Reviewed on Dec. 23, 2012 by mother of 3
Ah, skipped the butter & onion step, used vegetable broth & half & half with a little ground ginger and curry. Burned my tongue in anticipation of scarfing.
Reviewed on Oct. 11, 2012 by ksabey
Wow-this is so good, so simple! I used about 1/2c extra squash for more flavor & used a clove of garlic w/the onlions.
Reviewed on Sep. 03, 2012 by russmosher
In answer to the one said cutting up the squash was hard an would buy already cooked squash.. Well answer to that cut the squash in half clean out seeds and place on cookie sheet sprinkle with a LITTLE oil bake at 350 degrees for 30 to 35 min. Roasted squash inhances the soup flavors. Love to cook
I've been making this soup for years and tried different ingredients with the basic recipe. Such as sweet potato, ginger, and a dash of curry powder. To make it richer use half & half... Enjoy. Toni
Reviewed on Nov. 12, 2011 by bethanyrenee
SO creamy. Even the hubby loved it!
Reviewed on Oct. 05, 2011 by CPGJimenez
Absolutely Wonderful! This was delicious and very easy to make, I will keep this soup a regular meal from now on.
Reviewed on Oct. 01, 2011 by love2beMom
This was great! My husband isn't big on "exotic" dishes, but he loved this soup! He said he'll have to get more squash so I can freeze it to make this again.
Reviewed on Feb. 21, 2011 by mamamowe15
Fab! So happy I found this recipe. Only thing I changed was I used ckn broth not bouillon and it was amazing. Like something I'd get in a restaurant.
Reviewed on Mar. 05, 2010 by lbiesecker
Oops - I meant to give it 5 stars.
Wow, is this ever good! I also used chicken broth, and I think next time I'll try the frozen butternut squash (just because cutting up the squash was kind of a pain). A definite keeper!
Reviewed on Mar. 02, 2010 by asunlesssea
Absolutely delish! I too, sauteed a clove of garlic with the onion and it turned out WONDERFUL. Creamy and wonderful, my family loved it. My father is not a fan of evaporated milk, but with this dish, it works out great. MAKE THIS RECIPE!
Reviewed on Jan. 29, 2010 by Netticus
Excellent soup. Like other reader, I used chicken broth instead of boullion and also sauted a clove of garlic with the onion. This was a great tasting soup, nice consistency, beautiful color and so healthy!
Reviewed on Jan. 24, 2010 by BrytEyz
This was both my first foray into homemade soup as well as my first time eating (or working with) butternut squash. It was so easy, and tasted fantastic! I will definitely be making this again.
Reviewed on Jan. 24, 2010 by mannyspooks
I used a can of chicken broth instead of water and bouillon and used fat free evaporated milk, it came out great!
Reviewed on Jan. 22, 2010 by vlinde
This soup was excellent and I would definitely make it again. I used a 20 oz frozen bag of cubed butternut squash for convenience and a 5 oz can of Fat Free evaporated milk for a creamier texture. A definite "Must Try" recipe.
Reviewed on Jan. 20, 2010 by Albany_NY
I am a subscriber. Show me the recipe! Margaret
I am a subscriber. Show me the recipe!
Margaret
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013