Pumpkin and Butternut Creamed Soup

Pumpkin and Butternut Creamed Soup

5 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Sandi
Recipe by  Sandi

“This is delicious! I make this soup every year at Thanksgiving. I serve this soup in mini halved roasted pumpkins. A blend of squash, cream, spices and sprinkled Asiago cheese is sure to warm your heart and soul...”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. Place the butternut squash cubes in a saucepan, cover with water, and bring to a boil over medium heat. Reduce heat; simmer until tender, about 30 minutes. Drain off water, and set the squash aside.
  2. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
  3. Melt the butter in a large skillet, then cook the carrots, onion, and celery until tender, about 10 minutes. Place the vegetables, cooked butternut squash, cream, and sour cream into a blender. Cover, and puree until smooth, working in batches if necessary. Transfer the blended vegetables to a soup pot; stir in the chicken broth, nutmeg, black pepper, and salt. Bring the mixture to a simmer over medium-low heat, then simmer gently for about 15 minutes, stirring occasionally.
  4. While the soup is simmering, place the pumpkin halves, cut sides up, on the prepared baking sheet, and bake in the preheated oven until the pumpkin flesh is cooked through, 15 to 20 minutes. Start the broiler, and place the pumpkin halves under the broiler about 6 inches from the heat source to brown the cut side of the pumpkins, if desired. Place a pumpkin bowl into a decorate soup plate; serve soup in the pumpkin bowls, and sprinkle each serving with Asiago cheese.

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Reviews (5)

Rate This Recipe
NancieCarole
18

NancieCarole

My husband and I really enjoyed this soup and will make again. Since I made it on the fly, I did not use the sugar pumkins. As an after thought, was wondering if the sugar pumkins would add more flavor. The whole process was very easy. Thanks for posting this recipe Sandi!

CameronsMomma
8

CameronsMomma

Holy nutmeg batman! I had really high hopes for this recipe based on the previous reviews, but it just didn't work for me. It tasted more like carrot nutmeg soup and the squash didn't come through. I was hesitant to put that much nutmeg in & I should have followed my instincts. It took a lot of "fixing" to make it edible for us...more squash and the addition of brown sugar in an attempt to cut back on the spice. It needed a lot more time to simmer before coming to the right consistency. Sorry, but I won't be using this recipe again...

Jessie_dc22
5

Jessie_dc22

Loved it! I had a hard time finding a "sugar pumpkin" but had success! The asiago cheese was such a great add!!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 267 cal
  • 13%
  • Fat
  • 16.5 g
  • 25%
  • Carbs
  • 28 g
  • 9%
  • Protein
  • 6.7 g
  • 13%
  • Cholesterol
  • 49 mg
  • 16%
  • Sodium
  • 199 mg
  • 8%

Based on a 2,000 calorie diet

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Curried Butternut Squash and Pear Soup

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