Creamy Butternut Squash Soup Recipe
- 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
- 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.
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
"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."
"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."
"Awesome taste, I added i diced apple and a cinnamon stick....Delicious"
"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."
"This soup is so easy.I used sweet potatoes.Taste as good as any gourmet restaurant would serve."
"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!"
"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."
"chicken bouillon granules have MSG. No way for my family!"
"I used a sweet potato instead of a white potato because that is what I had. My whole family enjoyed the soup."
"It was delicious! So easy to make and YUMMY! Thanks for this recipe. I know we will use it again and again!"
"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!!"
"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."
"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."
"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"
"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"
"SO creamy. Even the hubby loved it!"
"Absolutely Wonderful! This was delicious and very easy to make, I will keep this soup a regular meal from now on."
"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."
"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."
"Oops - I meant to give it 5 stars."
"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!"
"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!"
"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!"
"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."
"I used a can of chicken broth instead of water and bouillon and used fat free evaporated milk, it came out great!"
"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."
"I am a subscriber. Show me the recipe!Margaret"