Cream of Butternut Squash Soup
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
Reviews
This had way too much onion for my taste. It overpowers the squash and was very thin. Not the thick hearty butternut squash flavor or I wanted.
I love this soup! Easy to make : )
This was a nice comforting soup. I didn't use the packaged chicken noodle soup, I used chicken stock
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.