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Creamy Butternut Squash Soup Recipe

Creamy Butternut Squash Soup Recipe

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
TOTAL TIME: Prep: 15 min. Cook: 20 min. YIELD:2 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.

Reviews for Creamy Butternut Squash Soup

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MY REVIEW
Reviewed Oct. 11, 2015

"Yummy and easy. Good for all ages. My 10 month old could not get enough! I added a clove of garlic and used regular milk as I did not have evaporated."

MY REVIEW
Reviewed Oct. 20, 2014

"I had first tried Butternut soup at a restaurant and wanted a recipe to make at home, I found this recipe and its better than the restaurant version I had tried! I make this soup a lot whenever butternut squash is in season, I love this soup as does my husband, it is a good compliment to BBQ beef flanken ribs or BBQ chicken, this soup also freezes well."

MY REVIEW
Reviewed Jan. 6, 2014

"Awesome taste, I added i diced apple and a cinnamon stick....Delicious"

MY REVIEW
Reviewed Dec. 9, 2013

"This is really good! Did make a few changes because of what I had on hand. Used 4 cups pureed squash, 2 cups pureed sweet potato (light colored one), 1/2 cup chopped onions and 2 cans of fat free, 30% less sodium chicken broth. Added 1/2 tsp of ground cinnamon and a dash of nutmeg. This addition made it taste like we had at Shari's a couple nights ago. I did cheat and buy the already cut butternut squash at Costco so it made it really fast to prepare, Will definitely make this again. It will freeze well for another quick meal."

MY REVIEW
Reviewed Nov. 10, 2013

"This soup is so easy.I used sweet potatoes.Taste as good as any gourmet restaurant would serve."

MY REVIEW
Reviewed Oct. 26, 2013

"The salt is prohibitive , l use fat free/low sodium veggie broth, season vegetables b/4 roasting. 1/2 squash, put a little butter,S&P,seasonings on aluminum lined cookiesheet,roast, scoop out squash , remove fibrous parts, then add to other ingredients. Great soup otherwise. Can add sour cream at end to make creamier!"

MY REVIEW
Reviewed Oct. 26, 2013

"Don't worry about MSG or salt. Use organic low salt low fat chicken broth. The sweet potatoe is perfect for flavor & sweetness! Great recipe."

MY REVIEW
Reviewed Oct. 25, 2013

"chicken bouillon granules have MSG. No way for my family!"

MY REVIEW
Reviewed Mar. 25, 2013

"I used a sweet potato instead of a white potato because that is what I had. My whole family enjoyed the soup."

MY REVIEW
Reviewed Mar. 5, 2013

"It was delicious! So easy to make and YUMMY! Thanks for this recipe. I know we will use it again and again!"

MY REVIEW
Reviewed Jan. 18, 2013

"I took the other reviewer's advice and roasted the veggies--squash, a medium onion, the potato and 3 cloves of garlic. I pureed all the roasted veggies together and added it to vegetable broth. A few pinches of sage, curry and garam masala were used to season. Also used half and half. Really wonderful recipe!!"

MY REVIEW
Reviewed Dec. 23, 2012

"Ah, skipped the butter & onion step, used vegetable broth & half & half with a little ground ginger and curry. Burned my tongue in anticipation of scarfing."

MY REVIEW
Reviewed Oct. 11, 2012

"Wow-this is so good, so simple! I used about 1/2c extra squash for more flavor & used a clove of garlic w/the onlions."

MY REVIEW
Reviewed Sep. 3, 2012

"In answer to the one said cutting up the squash was hard an would buy already cooked squash.. Well answer to that cut the squash in half clean out seeds and place on cookie sheet sprinkle with a LITTLE oil bake at 350 degrees for 30 to 35 min. Roasted squash inhances the soup flavors. Love to cook"

MY REVIEW
Reviewed Sep. 3, 2012

"I've been making this soup for years and tried different ingredients with the basic recipe. Such as sweet potato, ginger, and a dash of curry powder. To make it richer use half & half... Enjoy. Toni"

MY REVIEW
Reviewed Nov. 12, 2011

"SO creamy. Even the hubby loved it!"

MY REVIEW
Reviewed Oct. 5, 2011

"Absolutely Wonderful! This was delicious and very easy to make, I will keep this soup a regular meal from now on."

MY REVIEW
Reviewed Oct. 1, 2011

"This was great! My husband isn't big on "exotic" dishes, but he loved this soup! He said he'll have to get more squash so I can freeze it to make this again."

MY REVIEW
Reviewed Feb. 21, 2011

"Fab! So happy I found this recipe. Only thing I changed was I used ckn broth not bouillon and it was amazing. Like something I'd get in a restaurant."

MY REVIEW
Reviewed Mar. 5, 2010

"Oops - I meant to give it 5 stars."

MY REVIEW
Reviewed Mar. 5, 2010

"Wow, is this ever good! I also used chicken broth, and I think next time I'll try the frozen butternut squash (just because cutting up the squash was kind of a pain). A definite keeper!"

MY REVIEW
Reviewed Mar. 2, 2010

"Absolutely delish! I too, sauteed a clove of garlic with the onion and it turned out WONDERFUL. Creamy and wonderful, my family loved it. My father is not a fan of evaporated milk, but with this dish, it works out great. MAKE THIS RECIPE!"

MY REVIEW
Reviewed Jan. 29, 2010

"Excellent soup. Like other reader, I used chicken broth instead of boullion and also sauted a clove of garlic with the onion. This was a great tasting soup, nice consistency, beautiful color and so healthy!"

MY REVIEW
Reviewed Jan. 24, 2010

"This was both my first foray into homemade soup as well as my first time eating (or working with) butternut squash. It was so easy, and tasted fantastic! I will definitely be making this again."

MY REVIEW
Reviewed Jan. 24, 2010

"I used a can of chicken broth instead of water and bouillon and used fat free evaporated milk, it came out great!"

MY REVIEW
Reviewed Jan. 22, 2010

"This soup was excellent and I would definitely make it again. I used a 20 oz frozen bag of cubed butternut squash for convenience and a 5 oz can of Fat Free evaporated milk for a creamier texture. A definite "Must Try" recipe."

MY REVIEW
Reviewed Jan. 20, 2010

"I am a subscriber. Show me the recipe!

Margaret"

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