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Cremini & Butternut Squash Soup


  • 1 large butternut squash (about 5 pounds)
  • 1 carton (32 ounces) reduced-sodium chicken broth, divided
  • 1 large onion, chopped
  • 1 tablespoon olive oil
  • 1/2 pound chopped baby portobello (cremini) mushrooms
  • 3 garlic cloves, minced
  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon rubbed sage
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup heavy whipping cream
  • 1/4 cup grated Romano cheese


  • 1. Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 55-65 minutes or until tender.
  • 2. Cool slightly; carefully scoop out flesh. Place in a food processor with 1 cup broth; cover and process until smooth.
  • 3. In a large Dutch oven over medium heat, cook onion in oil until tender. Add mushrooms; cook 3-4 minutes longer or until tender. Add the garlic, thyme and sage; cook 1 minute longer. Stir in the nutmeg, squash puree and remaining broth. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
  • 4. Stir in cream; heat through (do not boil). Ladle soup into bowls; sprinkle with cheese.

Nutrition Facts

1 cup: 167 calories, 6g fat (3g saturated fat), 14mg cholesterol, 403mg sodium, 26g carbohydrate (7g sugars, 7g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1/2 fat.


Average Rating:
  • dagny21
    Oct 18, 2010

    I love this soup. I garnish it with crumbled goat cheese, and use 1/2 teaspoon dried thyme instead of the fresh. Love the texture. That's a whole lot of squash though!

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