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Creamy Squash Soup Recipe

Gayle Lewis, field editor from Yucaipa, California, simmers a smooth full-flavored soup featuring whatever winter squash is available. "Serve with rolls, fruit and cheese," she suggests.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:6-8 servings


  • 3 bacon strips
  • 1 cup finely chopped onion
  • 2 garlic cloves, minced
  • 2 cups mashed cooked winter squash
  • 2 tablespoons all-purpose flour
  • 1 can (12 ounces) evaporated milk, divided
  • 3 cups chicken broth
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • Sour cream, optional


  • 1. In a large saucepan or Dutch oven, cook bacon until crisp; crumble and set aside. Drain all but 1 tablespoon drippings; saute onion and garlic in dripping until tender.
  • 2. In a blender or food processor, puree squash, flour, 1/3 cup milk and onion mixture; add to pan. Add the broth, curry powder, salt, pepper, nutmeg and remaining milk; bring to a boil over medium heat. Boil for 2 minutes. Top servings with a dollop of sour cream if desired. Sprinkle with bacon. Yield: 6-8 servings.

Reviews for Creamy Squash Soup

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delowenstein User ID: 3766053 221485
Reviewed Feb. 27, 2015

"I had a new recipe Ingredient Challenge on the Cook's Corner Forum for this week. Our freezer had a # of boxes of frozen butternut squash, so I decided to try this recipe! I DID adjust the recipe since it's just my Mom and me at home. Here is my adaptation: I used 2 Tbsp. butter to saut? 1 medium onion, finely chopped. Then I cooked the frozen squash in our microwave just 4 minutes, stirred the squash and cooked again 3 minutes longer until squash was fully done. I'd used one 12-oz. package frozen butternut squash. I added: 1 cup prepared cooked and crumbled Hormel bacon and the squash to the onion mixture, along with the flour and 1/3 cup of the half and half cream! I did omit the garlic! I used the 2 Tbsp. all-purpose flour, and instead of evaporated milk, I used 1/3 almost 2/3 cup half and half cream (DIVIDED) and about 1-1/2 cups low sodium chicken broth ( more- just ENOUGH to thin soup out). I'd halved this recipe on the broth and milk! The seasonings: I used 3/4 tsp. salt, 1/4 tsp. pepper and 1/4 tsp. ground cinnamon, 1/2 tsp. curry powder. I didn't need a blender as the squash was liquidy after I'd cooked it! I'd brought the soup to a boil over medium heat and stirred 5 minutes, adding just enough broth, but also NOT wanting soup to be runny, either! I'd added about 1-1/2 to 2 cups baby carrots, already cooked and which I mashed with a potato masher for extra color! I'd say that this recipe is INTERESTING! I've learned to make do with what I have in our home and adapt recipes accordingly! Also when making soup, sometimes the soup needs to blend the flavors and mature to REALLY taste good! I am glad that I tried this recipe! delowenstein"

LandKA User ID: 6458158 8135
Reviewed Aug. 29, 2012

"Super easy & very delicious! I needed something to do with leftover squash that had already been salter & peppered, this recipe was great!"

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