Cream of Butternut Squash Soup

Name: Cream of Butternut Squash Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings (1-1/2 quarts).
Ingredients: 4 cups cubed peeled butternut squash (about 1 pound); 2 medium potatoes (about 1 pound), peeled and cubed; 1 medium onion, chopped; 4 cups water; 1 carton (2-1/2 ounces) chicken noodle soup mix; 1 cup half-and-half cream; 1/4 teaspoon salt; 1/4 teaspoon pepper; Chopped fresh parsley, optional

Butternut squash makes a luscious soup for chilly days when you need warmth from the inside out. We add potatoes and a touch of chicken soup mix. —Tiffany Smith, Cincinnati, Ohio

Ingredients

4 cups cubed peeled butternut squash (about 1 pound)
2 medium potatoes (about 1 pound), peeled and cubed
1 medium onion, chopped
4 cups water
1 carton (2-1/2 ounces) chicken noodle soup mix
1 cup half-and-half cream
1/4 teaspoon salt
1/4 teaspoon pepper
Chopped fresh parsley, optional

Directions

Place the first five ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, 40-45 minutes or until squash and potatoes are tender.
Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan. Stir in cream, salt and pepper; heat through. If desired, sprinkle servings with parsley.

Originally published as Pumpkin Soup in Taste of Home Christmas Annual 2015

Reviews

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Average Rating:

deb9962

Feb 6, 2019

This was a nice comforting soup. I didn't use the packaged chicken noodle soup, I used chicken stock
kjdhayner

Nov 7, 2017

This soup was very easy to make and was delicious. I made it according to the instructions but I had about 1 1/2 pounds of squash instead of just 1 pound. I also used an envelope of Lipton extra noodle soup mix because that is what I had on hand. The soup was thick as the extra noodle soup may have contributed to the extra thickness. It was rich and buttery tasting and I will definitely make it again.