Total Time
Prep 20 mins
Cook 22 mins

We love butternut squash so finding a soup recipe using it was just another way to include it into our menus more often.

Ingredients Nutrition


  1. HEAT oil in large saucepan on medium heat. Add squash, onion and garlic; cook 5 minute or until crisp-tender, stirring occasionally. Add allspice; cook and stir 1 minute
  2. ADD chicken broth. Bring to boil; cover. Reduce heat to low; simmer 15 minute or until squash is tender. Add, in batches, to food processor container; cover. Blend until smooth. Return to saucepan; cook until heated through, stirring occasionally.
  3. LADLE soup into 8 bowls. Add 1 tablespoons sour cream to each serving; swirl slightly. Serve with crackers.


Most Helpful

I made this today and it was exceptional. I did cut the olive oil in half and had to add just a little skim milk to get the mixture to do right in the blender but otherwise followed the recipe as written. I love butternut squash and this is a perfect filling cold weather soup.

annroberts54 April 08, 2007

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