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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

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

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).

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

Reviews for Creamy Butternut Soup

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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."

MY REVIEW
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."

MY REVIEW
Reviewed Nov. 9, 2011

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

MY REVIEW
Reviewed Feb. 17, 2011

"really good and easy to make."

MY REVIEW
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."

MY REVIEW
Reviewed Nov. 24, 2010

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

MY REVIEW
Reviewed Nov. 12, 2010

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

MY REVIEW
Reviewed Nov. 9, 2010

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

MY REVIEW
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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