Butternut Squash Soup with Pecans Recipe

Butternut Squash Soup with Pecans Recipe
Butternut Squash Soup with Pecans Recipe photo by Taste of Home
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Butternut Squash Soup with Pecans Recipe

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“When I received some fresh organic vegetables from a friend, I created this hearty and satisfying soup,” writes Delores Cavanah of Aurora Colorado.
Recommended: Our Best Fall Recipes
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.

Ingredients

  • 1 small onion, finely chopped
  • 2 tablespoons chopped celery
  • 1-1/2 teaspoons olive oil
  • 2 teaspoons minced fresh parsley
  • 1 garlic clove, minced
  • 1/4 teaspoon ground cinnamon
  • 3 medium Yukon Gold potatoes, peeled and cubed
  • 1-1/2 cups chicken broth
  • 1 cup cooked cubed butternut squash
  • 1 carton (16 ounces) ready-to-serve creamy butternut squash soup
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup chopped pecans, toasted
  • 1/4 cup heavy whipping cream

Directions

In a small nonstick skillet, saute onion and celery in oil for 3-4 minutes or until crisp-tender. Add the parsley, garlic and cinnamon; saute 1-2 minutes longer.
In a large saucepan, combine the potatoes, broth and onion mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until potatoes are tender. Add the squash, soup, salt and pepper; heat through.
Remove from the heat; stir in the pecans and cream. Cool slightly. In a blender or food processor, process soup in batches until smooth. Return to the pan and heat through. Yield: 4 cups.
Originally published as Butternut Squash Soup in Cooking for 2 Fall 2006, p59

Nutritional Facts

1 cup: 309 calories, 14g fat (4g saturated fat), 22mg cholesterol, 702mg sodium, 43g carbohydrate (11g sugars, 5g fiber), 5g protein.

  • 1 small onion, finely chopped
  • 2 tablespoons chopped celery
  • 1-1/2 teaspoons olive oil
  • 2 teaspoons minced fresh parsley
  • 1 garlic clove, minced
  • 1/4 teaspoon ground cinnamon
  • 3 medium Yukon Gold potatoes, peeled and cubed
  • 1-1/2 cups chicken broth
  • 1 cup cooked cubed butternut squash
  • 1 carton (16 ounces) ready-to-serve creamy butternut squash soup
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup chopped pecans, toasted
  • 1/4 cup heavy whipping cream
  1. In a small nonstick skillet, saute onion and celery in oil for 3-4 minutes or until crisp-tender. Add the parsley, garlic and cinnamon; saute 1-2 minutes longer.
  2. In a large saucepan, combine the potatoes, broth and onion mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until potatoes are tender. Add the squash, soup, salt and pepper; heat through.
  3. Remove from the heat; stir in the pecans and cream. Cool slightly. In a blender or food processor, process soup in batches until smooth. Return to the pan and heat through. Yield: 4 cups.
Originally published as Butternut Squash Soup in Cooking for 2 Fall 2006, p59

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