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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

Kata24

Kata24

The best way I tackled this soup was to roast my squash first in the oven at 400 degrees for an hour. I put olive oil on it and then put salt and pepper to taste. I let it cool and it was easy to scoop out instead of peeling and chopping up hard squash. The roasting added to the flavor of the soup so it was so flavorful and easy clean up!

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.

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