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

Creamy Butternut Soup Recipe

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4.5 13 12
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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 10 servings


  • 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: 112 calories, trace fat (trace saturated fat), trace cholesterol, 231mg sodium, 27g carbohydrate (5g sugars, 4g fiber), 3g protein Diabetic Exchanges:2 starch


  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

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Reviewed Aug. 30, 2014

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

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!"

Reviewed Nov. 19, 2013

"So creamy and yummy."

Reviewed Dec. 30, 2012

"This is a family favorite!!!!"

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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