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Butternut Squash Soup

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In this video, you’ll see how to make a simple butternut squash soup that’s rich and creamy. You can easily adjust this versatile recipe to arrive at the perfect balance of sweet, savory, and spicy: use chicken broth instead of bouillon cubes and water, and play with the amounts of cream cheese and cayenne you add depending on how rich and spicy you like your soup. Watch the video, then get Mary’s 5-star recipe for Butternut Squash Soup. It's a great recipe for the fall and makes a terrific starter for Thanksgiving dinner. See more Thanksgiving videos >>

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Comments

Greg Golin

Greg Golin

a word of advice to first-timers - this soup is sweet. another point i'd like to make is this: it works well with water. other notes: my variation was an improvisation based on the egyptian lentil soup. four-five small carrots, pan-fried in butter with cumin. one yellow onion, chopped - added once the carrots softened up. then came in the squash and the boiling water to cover everything. after 25 minutes or so i added goat cheese and pureed the soup. great color, sweet, earthy taste.

Moonwillow

Moonwillow

I've made a similar butternut squash soup,using heavy cream instead of the cream cheese and it froze very well.

Catharina

Catharina

I will definitely make this, but I would change the butter to half olive oil and half Becel or similar type hearthealthy margarine. I would think you could probably freeze it.

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