Butternut Squash Soup

READY IN: 5hrs 30mins
Recipe by ratherbeswimmin

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

Top Review by razzintaz

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.

Ingredients Nutrition


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

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