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Gisela's Butternut Squash Soup

Gisela's Butternut Squash Soup

  • Prep

    25 m
  • Cook

    25 m
  • Ready In

    50 m
SouthAfricanSweetie

SouthAfricanSweetie

This is a recipe given to me by my mother before she passed away. As with anything involving butternut it's a little time intensive but it's well worth it! So creamy and delicious! Garnish with croutons and/or parsley, and serve with garlic bread.

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Nutrition

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  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 42.6g
  • 14%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 590 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

  1. Melt butter in a large saucepan or soup pot over medium heat, and cook and stir the onion until translucent, about 5 minutes. Pour in the chicken broth, and stir in the butternut squash cubes, orange juice, and orange zest. Bring to a boil, reduce heat, and simmer until the squash cubes are tender, 15 to 20 minutes.
  2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour back into the pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Whisk in sour cream until smooth, and season to taste with salt and pepper. Heat over medium-low heat until almost simmering, and serve hot.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SouthAfricanSweetie
34

SouthAfricanSweetie

11/2/2011

NOTE: There should only be the juice of 1 orange, plus the zest of same orange. I'm going to try and change it. Also, I have updated this recipe to use the new Knorr Homestyle Chicken Stock from concentrate--it's amazing! Much better than tinned chicken broth. Another variation I tried out yesterday was to fry up a bit of panchetta or bacon, and then cook the onion in the rendered fat instead of the butter. Then top each bowl with a little bit of the panchetta/bacon. It adds depth to the flavor and makes it positively delectable! Serve this soup with a dollop of sour cream or a drizzle of creme fraiche and a couple of croutons, or a side of garlic bread. Enjoy! :)

Jocelyn in AK
26

Jocelyn in AK

2/15/2011

Yummy, yummy, yummy! Changes I made: I roasted the cubes of squash under the broiler, about 10 min, turning halfway through. I also added 2 cloves of garlic to the butter/onion mixture. And, I didn't have an orange, so I subbed in o.j. and no sour cream so I substituted plain Greek yogurt. Will make again! (found 2 lbs peeled, cubed butternut squash at Costco = super easy!)

ajandjer
14

ajandjer

10/6/2010

This is so yummy and easy, we dont like curry and most of the other rec called for it, very good, thank you.

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