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Butternut Squash Soup II

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In this video, you will see how to turn butternut squash and a few other key vegetables into a satisfying soup. The flavors of the veggies really shine through, and though the soup is creamy and rich-tasting, it’s actually very low in fat. Watch the video, then get the recipe for Maplebird’s Butternut Squash Soup II. This soup makes the perfect addition to your Thanksgiving dinner menu. See more Thanksgiving videos >>

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Comments

Becky

Becky

I made the Butternut Squash Soup #2 and I loved it. I also gave some to friends of mine and they loved it also. We even tried it cold and liked it that way also. I baked my squash first instead of cutting it up. We all gave it an A+

Terry

Terry

If you add grated carrots and onion. Use chicken stock and some nutmeg. When cooked add cream and salt to taste. Delicious. Still low in calories. Can add sour cream on top to serve.

WthChrist4eva

WthChrist4eva

The first time I made Butternut Squash I struggled with cutting and peeling the squash and I have to admit that was a solid reason to never make this again. However, I have since been using frozen squash and life is so much better. In addition I add pears or apples to the recipe and there are hardly any leftovers in my house. The sweetness that they add to the soup is divine. For all those who thought it was "yuck", give it a try, you won't be sorry. I don't like butternut soup without the pear/apple.

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