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    You are in: Home / Recipes / Butternut Squash Soup Recipe
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    Butternut Squash Soup

    Butternut Squash Soup. Photo by Bergy

    1/1 Photo of Butternut Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Dragonfly AZ's Note:

    One of my favorite ways to enjoy this type of squash!

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    Units: US | Metric


    1. 1
      Heat oil in large, heavy saucepan. Add onion and garlic, cook, stirring often until softened.
    2. 2
      Stir in celery and spices. Cover and cook for about 2 minutes.
    3. 3
      Add 1 can broth,water and squash. Cover and bring to a boil, then lower heat and simmer until squash is tender.
    4. 4
      In batches, process in food processor or blender until smooth, adding chicken broth as necessary to make desired consistency.
    5. 5
      Pour into bowls and garnish with a dollop of sour cream and a sprinkle of bacon bits.

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    Ratings & Reviews:

    • on September 29, 2007


      I liked this soup, but thought was a bit bland, so I added a rounded teaspoon of chicken bouillon granules to it, which gave it more flavor, plus I added 6 Tbsp. of finely chopped onion, 4 tsp. of jarred minced garlic, the 4 stalks of celery, but w/o the leaves, plus I added white pepper instead of the black pepper, and added 1-1/2 lbs. of the butternut squash, which I'm glad I added more than the recipe called for, or the soup would of been a bit too runny. I cooked the squash, (along w/the other ingredients) for exactly 23 minutes. I thought the bacon bits and sour cream, made this soup taste even better. The first time I used Hormel Real Bacon Bits, and the second time I tried it, I used a cheaper brand, and found that when using the cheaper brand, the bacon bits must sit in the soup for a minute or so before adding the sour cream (to softened up the bacon bits). I much prefer the Hormel Brand of Bacon Bits to any other brand. Also, I think one should add the bacon bits first to the soup, then the dollop of sour cream. One more thing, be sure to cut the squash into 1/2-inch cubes, rather than into slices. Thank you for the recipe Dragonfly AZ, it was good.

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    • on November 03, 2006


      thanks for the great recipe. I needed a fast soup recipe for a late supper. Made it with biscuits. It was a hit.

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    • on September 18, 2006


      Lovely rainy day soup. I left out the bacon bits (I know I know they are SOoooo good) Used no fat sour cream. Added a but of cinnamon Mmmm Thanks for posting Dragonfly AZ

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    Nutritional Facts for Butternut Squash Soup

    Serving Size: 1 (480 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 179.3
    Calories from Fat 74
    Total Fat 8.3 g
    Saturated Fat 1.3 g
    Cholesterol 0.0 mg
    Sodium 245.3 mg
    Total Carbohydrate 24.2 g
    Dietary Fiber 4.0 g
    Sugars 5.3 g
    Protein 6.1 g

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