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Creamy Butternut Soup

 Creamy Butternut Soup
Thick and filling, this soup, topped with chives and a drizzle of sour cream, looks as special as it tastes. —Amanda Smith, Cincinnati
10 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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 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.