Creamy Butternut Soup
Total TimePrep: 15 min. Cook: 20 min.
Makes10 servings (2-1/2 quarts)
- 1 medium butternut squash, peeled, seeded and cubed (about 6 cups)
- 3 medium potatoes (about 1 pound), peeled and cubed
- 1 large onion, diced
- 2 chicken bouillon cubes
- 2 garlic cloves, minced
- 5 cups water
- Sour cream and minced fresh chives, optional
- In a 6-qt. stockpot, combine first six ingredients; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 15-20 minutes.
- Puree soup using an immersion blender. Or, cool slightly and puree
- soup in batches in a blender; return to pan and heat through. If desired, serve with sour cream and chives.
Nutrition Facts1 cup: 112 calories, 0 fat (0 saturated fat), 0 cholesterol, 231mg sodium, 27g carbohydrate (5g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 starch.
Oct 1, 2018
Fabulous low calorie yet filling soup! The recipe is versatile. I have used steamed carrots instead of potatoes, homemade chicken broth, allspice and ginger for additional flavor and bacon bits for garnish. Great for Minnesota's cooler seasons.
Aug 30, 2014
My family loved this soup. I have now made it several times.
Jan 6, 2014
My family loved this- left out the garlic. Great for lunch on a cold winter day. Topped with croutons. Will save recipe on Pinterest!
Nov 19, 2013
So creamy and yummy.
Dec 30, 2012
This is a family favorite!!!!
Nov 3, 2012
Recipe was very easy to make. We loved the consistency of the soup and the subtle mild flavor. Sour cream enhanced the flavor. I used a butternut squash; but I'll try buttercup next time which I think will give it more flavor.
Jan 22, 2012
I loved the simplicity of this recipe, but my husband and I thought it was completely void of flavor. I tried the brown sugar and nutmeg that another reviewer suggested. I even dumped in some black pepper. We still didn't like it.
Nov 9, 2011
I must have made a different soup but no one in my family would eat.
Feb 17, 2011
really good and easy to make.
Jan 20, 2011
Perfect consistency. I also add 1/4 tsp. nutmeg and about 3 Tbsp. brown sugar. The flavor is enhanced if you use roasted squash and simply blend it in with the potato mixture. To quickly blend, I use a hand blender right in the dutch oven.