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Creamy Butternut Squash Soup

 Creamy Butternut Squash Soup
I used to live in Australia, where this soup is served often. I had to have the recipe, and now it's one of my family's favorites. —Tiffany Pope, Draper, Utah
2 ServingsPrep: 15 min. Cook: 20 min.


  • 1/4 cup chopped onion
  • 1 tablespoon butter
  • 3 cups cubed peeled butternut squash
  • 1 medium potato, peeled and cubed
  • 1-1/2 cups water
  • 1-1/2 teaspoons chicken bouillon granules
  • 1/4 teaspoon salt
  • Dash pepper
  • 1/4 cup evaporated milk


  • In a small saucepan, saute onion in butter until tender. Add squash
  • and potato; cook and stir for 2 minutes. Add the water, bouillon,
  • salt and pepper; bring to a boil. Reduce heat; cover and simmer for
  • 15-20 minutes or until vegetables are tender.
  • Cool slightly. In a blender, cover and process soup until smooth.
  • Return to the pan; stir in milk and heat through. Yield: 2 servings.
Nutritional Facts: 1-1/2 cups equals 278 calories, 8 g fat (5 g saturated fat), 25 mg cholesterol, 1,008 mg sodium, 49 g carbohydrate, 6 g fiber, 6 g protein.