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Creamy Butternut Squash Soup

I used to live in Australia, where this soup is served often. I had to have the recipe, and now it's one of my family's favorites. —Tiffany Pope, Draper, Utah
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    2 servings

Ingredients

  • 1/4 cup chopped onion
  • 1 tablespoon butter
  • 3 cups cubed peeled butternut squash
  • 1 medium potato, peeled and cubed
  • 1-1/2 cups water
  • 1-1/2 teaspoons chicken bouillon granules
  • 1/4 teaspoon salt
  • Dash pepper
  • 1/4 cup evaporated milk

Directions

  • In a small saucepan, saute onion in butter until tender. Add squash and potato; cook and stir for 2 minutes. Add the water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
  • Cool slightly. In a blender, cover and process soup until smooth. Return to the pan; stir in milk and heat through.
Nutrition Facts
1-1/2 cups: 278 calories, 8g fat (5g saturated fat), 25mg cholesterol, 1008mg sodium, 49g carbohydrate (11g sugars, 6g fiber), 6g protein.

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Reviews

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Average Rating:
  • deb9962
    Nov 22, 2019

    Yummy, easy to fix soup.. perfect for a cold fall day

  • cindyames
    Sep 19, 2019

    Love it, I use chicken broth , and add extra potatoe. I also make a double batch and freeze for a quick meal when need to be elsewhere.

  • Jdclerk1
    Oct 7, 2017

    I loved this recipe- great!

  • JCV4
    Nov 11, 2016

    I am not a fan of butternut squash, but I decided to make this because it looked so easy and perhaps my taste buds would change. Taste buds did not change, but I tripled the recipe and took it to work where they all thought it was excellent.

  • DeliciouslyResourceful_Gina
    Oct 11, 2015

    Yummy and easy. Good for all ages. My 10 month old could not get enough! I added a clove of garlic and used regular milk as I did not have evaporated.

  • Paige-Markie
    Oct 20, 2014

    I had first tried Butternut soup at a restaurant and wanted a recipe to make at home, I found this recipe and its better than the restaurant version I had tried! I make this soup a lot whenever butternut squash is in season, I love this soup as does my husband, it is a good compliment to BBQ beef flanken ribs or BBQ chicken, this soup also freezes well.

  • Scones2
    Jan 6, 2014

    Awesome taste, I added i diced apple and a cinnamon stick....Delicious

  • sjpoor
    Dec 9, 2013

    This is really good! Did make a few changes because of what I had on hand. Used 4 cups pureed squash, 2 cups pureed sweet potato (light colored one), 1/2 cup chopped onions and 2 cans of fat free, 30% less sodium chicken broth. Added 1/2 tsp of ground cinnamon and a dash of nutmeg. This addition made it taste like we had at Shari's a couple nights ago. I did cheat and buy the already cut butternut squash at Costco so it made it really fast to prepare, Will definitely make this again. It will freeze well for another quick meal.

  • debbydoescooking
    Nov 10, 2013

    This soup is so easy.I used sweet potatoes.Taste as good as any gourmet restaurant would serve.

  • cmdp1
    Oct 26, 2013

    The salt is prohibitive , l use fat free/low sodium veggie broth, season vegetables b/4 roasting. 1/2 squash, put a little butter,S&P,seasonings on aluminum lined cookiesheet,roast, scoop out squash , remove fibrous parts, then add to other ingredients. Great soup otherwise. Can add sour cream at end to make creamier!