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"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
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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
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