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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


  • 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


  • 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

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lizzy1950 User ID: 2050864 91802
Reviewed Aug. 30, 2014

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

DianeBasket User ID: 3907859 158881
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!"

smagal User ID: 5715837 90921
Reviewed Nov. 19, 2013

"So creamy and yummy."

kcadams User ID: 4833077 81197
Reviewed Dec. 30, 2012

"This is a family favorite!!!!"

ExeterparkCindy User ID: 6842591 142725
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."

LisaLozosky User ID: 6228993 156316
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."

tmw2000 User ID: 5511363 157280
Reviewed Nov. 9, 2011

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

TC the cook User ID: 1804582 159325
Reviewed Feb. 17, 2011

"really good and easy to make."

[email protected] User ID: 3102613 157278
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."

stamfcows User ID: 5528833 157276
Reviewed Nov. 24, 2010

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

mmazrn User ID: 5595748 159323
Reviewed Nov. 12, 2010

"So delicious! Would definitely recommend this and I will make it again! Thank you!"

nleather User ID: 1150741 110819
Reviewed Nov. 9, 2010

"This soup was very good with a mild flavor. I will make it again."

Homecooking29 User ID: 4564336 157274
Reviewed Oct. 11, 2010

"This recipe is very good, definitely I will remake it over and over for Fall and Thanksgiving and perhaps even Christmas."

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