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Butternut Squash Soup with Pecans

 Butternut Squash Soup with Pecans
“When I received some fresh organic vegetables from a friend, I created this hearty and satisfying soup,” writes Delores Cavanah of Aurora Colorado.
4 ServingsPrep: 15 min. Cook: 25 min.

Ingredients

  • 1 small onion, finely chopped
  • 2 tablespoons chopped celery
  • 1-1/2 teaspoons olive oil
  • 2 teaspoons minced fresh parsley
  • 1 garlic clove, minced
  • 1/4 teaspoon ground cinnamon
  • 3 medium Yukon Gold potatoes, peeled and cubed
  • 1-1/2 cups chicken broth
  • 1 cup cooked cubed butternut squash
  • 1 carton (16 ounces) ready-to-serve creamy butternut squash soup
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup chopped pecans, toasted
  • 1/4 cup heavy whipping cream

Directions

  • In a small nonstick skillet, saute onion and celery in oil for 3-4
  • minutes or until crisp-tender. Add the parsley, garlic and cinnamon;
  • saute 1-2 minutes longer.
  • In a large saucepan, combine the potatoes, broth and onion mixture.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes
  • or until potatoes are tender. Add the squash, soup, salt and pepper;
  • heat through.
  • Remove from the heat; stir in the pecans and cream. Cool slightly. In

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Butternut Squash Soup with Pecans (continued)

Directions (continued)

  • a blender or food processor, process soup in batches until smooth.
  • Return to the pan and heat through. Yield: 4 cups.
Nutritional Facts: 1 cup equals 309 calories, 14 g fat (4 g saturated fat), 22 mg cholesterol, 702 mg sodium, 43 g carbohydrate, 5 g fiber, 5 g protein.