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Creamy Butternut Soup Recipe

Creamy Butternut Soup Recipe

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. YIELD:10 servings


  • 1 medium butternut squash, peeled, seeded and cubed (about 6 cups)
  • 3 medium potatoes (about 1 pound), peeled and cubed
  • 1 large onion, diced
  • 2 chicken bouillon cubes
  • 2 garlic cloves, minced
  • 5 cups water
  • Sour cream and minced fresh chives, optional


  • 1. In a 6-qt. stockpot, combine first six ingredients; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 15-20 minutes.
  • 2. Puree soup using an immersion blender. Or, cool slightly and puree
  • 3. soup in batches in a blender; return to pan and heat through. If desired, serve with sour cream and chives. Yield: 10 servings (2-1/2 quarts).

Nutritional Facts

1 cup: 112 calories, 0g fat (0g saturated fat), 0mg cholesterol, 231mg sodium, 27g carbohydrate (5g sugars, 4g fiber), 3g protein Diabetic Exchanges: 2 starch.

Reviews for Creamy Butternut Soup

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lizzy1950 91802
Reviewed Aug. 30, 2014

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

DianeBasket 158881
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!"

smagal 90921
Reviewed Nov. 19, 2013

"So creamy and yummy."

kcadams 81197
Reviewed Dec. 30, 2012

"This is a family favorite!!!!"

ExeterparkCindy 142725
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."

LisaLozosky 156316
Reviewed Jan. 22, 2012

"I loved the simplicity of this recipe, but my husband and I thought it was completely void of flavor. I tried the brown sugar and nutmeg that another reviewer suggested. I even dumped in some black pepper. We still didn't like it."

tmw2000 157280
Reviewed Nov. 9, 2011

"I must have made a different soup but no one in my family would eat."

TC the cook 159325
Reviewed Feb. 17, 2011

"really good and easy to make."

MY REVIEW 157278
Reviewed Jan. 20, 2011

"Perfect consistency. I also add 1/4 tsp. nutmeg and about 3 Tbsp. brown sugar. The flavor is enhanced if you use roasted squash and simply blend it in with the potato mixture. To quickly blend, I use a hand blender right in the dutch oven."

stamfcows 157276
Reviewed Nov. 24, 2010

"Very Yummy..Filling and low cal...."

mmazrn 159323
Reviewed Nov. 12, 2010

"So delicious! Would definitely recommend this and I will make it again! Thank you!"

nleather 110819
Reviewed Nov. 9, 2010

"This soup was very good with a mild flavor. I will make it again."

Homecooking29 157274
Reviewed Oct. 11, 2010

"This recipe is very good, definitely I will remake it over and over for Fall and Thanksgiving and perhaps even Christmas."

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