Back to Creamy Butternut Soup

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Creamy Butternut Soup Recipe

Creamy Butternut Soup Recipe

Thick and filling, this soup, topped with chives and a drizzle of sour cream, looks as special as it tastes. —Amanda Smith, Cincinnati
TOTAL TIME: Prep: 15 min. Cook: 20 min. YIELD:10 servings

Ingredients

  • 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

Directions

  • 1. In a 6-qt. stockpot, combine first six ingredients; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 15-20 minutes.
  • 2. Puree soup using an immersion blender. Or, cool slightly and puree
  • 3. soup in batches in a blender; return to pan and heat through. If desired, serve with sour cream and chives. Yield: 10 servings (2-1/2 quarts).

Nutritional Facts

1 cup: 112 calories, 0 fat (0 saturated fat), 0 cholesterol, 231mg sodium, 27g carbohydrate (5g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 starch.

Reviews for Creamy Butternut Soup

Sort By :

Average Rating
MY REVIEW
lizzy1950
Reviewed Aug. 30, 2014

"My family loved this soup. I have now made it several times."

MY REVIEW
DianeBasket
Reviewed 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!"

MY REVIEW
smagal
Reviewed Nov. 19, 2013

"So creamy and yummy."

MY REVIEW
kcadams
Reviewed Dec. 30, 2012

"This is a family favorite!!!!"

MY REVIEW
ExeterparkCindy
Reviewed 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."

MY REVIEW
LisaLozosky
Reviewed 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."

MY REVIEW
tmw2000
Reviewed Nov. 9, 2011

"I must have made a different soup but no one in my family would eat."

MY REVIEW
TC the cook
Reviewed Feb. 17, 2011

"really good and easy to make."

MY REVIEW
Reviewed 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."

MY REVIEW
stamfcows
Reviewed Nov. 24, 2010

"Very Yummy..Filling and low cal...."

Loading Image