Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Butternut Squash Soup Recipe
    Lost? Site Map

    Butternut Squash Soup

    Butternut Squash Soup. Photo by Susan Dillard

    1/1 Photo of Butternut Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 30 mins

    3 hrs

    2 hrs 30 mins

    ratherbeswimmin''s Note:

    This takes a little effort but to me, it is worth it. A comforting Fall soup. From Taste of Home.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut squash into 8 large pieces.
    2. 2
      Place cut side up in a 15x10-inch baking dish.
    3. 3
      Cut 1/4 inch off the tops of the onions and garlic bulb.
    4. 4
      Place cut side up in the baking pan.
    5. 5
      Brush with oil; sprinkle with thyme.
    6. 6
      Cover tightly and bake at 350°F for 1 1/2 to 2 hours or until vegetables are very tender.
    7. 7
      Uncover and let stand until room temperature.
    8. 8
      Remove peel from squash and onions; remove the soft garlic from skins.
    9. 9
      Combine vegetables, broth and cream.
    10. 10
      Puree in small batches in a blender until smooth; transfer to a large Dutch oven.
    11. 11
      Add parsley, salt and pepper; heat until soup is warmed but do not boil.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on September 30, 2009

      35

      This did not need the whipping cream. Was ok. Will make again with out the cream or with coconut milk instead. UPDATE: made this with the coconut milk, it was better.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 28, 2012

      55

      ratherbeswimmin', what a swimmingly great recipe only one change instead of chicken broth, I used apple cider instead. Absolutely yummy, I will make again but will definitely add more garlic to the baking process, we topped the soup with Greek thick yogurt and served with San Francisco Sour Dough Bread!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 08, 2010

      35

      This was good, but not excellent. I doubt I'll make it again, as my 3yo & 5yo daughters did not like it. :( I wanted to love it, as this recipe came highly recommended by a friend, but it wasn't for us.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (24)

    Advertisement

    Nutritional Facts for Butternut Squash Soup

    Serving Size: 1 (327 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 224.3
     
    Calories from Fat 117
    52%
    Total Fat 13.0 g
    20%
    Saturated Fat 4.5 g
    22%
    Cholesterol 20.3 mg
    6%
    Sodium 440.9 mg
    18%
    Total Carbohydrate 25.7 g
    8%
    Dietary Fiber 4.2 g
    17%
    Sugars 5.6 g
    22%
    Protein 4.5 g
    9%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites