Butternut Squash Soup II
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Butternut Squash Soup II

1151
Maplebird 5

"This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house."

Ingredients

1 h 10 m {{adjustedServings}} servings 305 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 59.7g
  • 19%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 1248 mg
  • 50%

Based on a 2,000 calorie diet

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Directions

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  1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
  2. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
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Reviews

1151
  1. 1486 Ratings

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Wonderful! I've made this twice now, making a lot of the changes suggested in the other reviews. Both times, I baked the squash first, just putting the whole thing in the oven at 375 for about...

Delicious and easy to prepare. Others have mentioned a long prep time. This is simplified by NOT dicing the raw butternut squash. The easiest way to prepare butternut squash is to pierce it wi...

This recipe is very, very bland.. however it is salvagable. Here's what you do: 1- use only one potato, if you use two it takes away from the squash. 2- add 1/2 tsp cinnamon and a dash of nutmeg...