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Creamy Butternut Soup Recipe
Creamy Butternut Soup Recipe photo by Taste of Home

Creamy Butternut Soup Recipe

Publisher Photo
Thick and filling, this soup, topped with chives and a drizzle of sour cream, looks as special as it tastes. —Amanda Smith, Cincinnati
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 10 servings

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

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.

Directions

  1. 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.
  2. 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).
Originally published as Creamy Butternut Soup in Simple & Delicious October/November 2010, p19

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.

Reviews for Creamy Butternut Soup

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Aug. 30, 2014

"My family loved this soup. I have now made it several times."

MY REVIEW
Reviewed Jan. 6, 2014

"My family loved this- left out the garlic. Great for lunch on a cold winter day. Topped with croutons. Will save recipe on Pinterest!"

MY REVIEW
Reviewed Nov. 19, 2013

"So creamy and yummy."

MY REVIEW
Reviewed Dec. 30, 2012

"This is a family favorite!!!!"

MY REVIEW
Reviewed Nov. 3, 2012

"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."

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