• 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
  • Protien
  • 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
    Lost? Site Map
    • Font Size:
    • A
    • A
    • A

    Butternut Squash Soup

    Rate it! | Read 2 Reviews

    Butternut Squash Soup. Photo by spatchcock

    Add Your Photos

    1 Photo

    Butternut Squash Soup

    Add This Recipe To:

    Ingredients:

    Servings:

    0

    Directions:

    Prep Time: 20 mins

    Total Time: 50 mins

    1. 1 Cut squash in half lengthwise and crosswise, scrape seeds and strings from squash and reserve.
    2. 2 In a Dutch oven or large saucepan, saute the shallot in the butter until translucent, about 3 minutes; add the reserved seeds and scrapings and cook, stirring another 4 minutes.
    3. 3 Add water and salt and bring to a boil; place a steamer basket in the pot; put squash in basket, skin side up; reduce heat to medium low, cover and steam 30 minutes or until squash is tender.
    4. 4 Cool squash; remove flesh and set aside, throw away skins; strain the steaming liquid and throw away the solids; there should be 1 1/4 to 1 1/2 cups of liquid.
    5. 5 In a blender, puree the squash a bit at a time; add enough of the liquid to make a smooth and creamy consistency; transfer each batch to a saucepan.
    6. 6 Stir in any remaining liquid, the cream and brown sugar; warm over low heat until hot; add nutmeg and salt to taste; serve in soup bowl and garnish with a sprinkling of paprika.
    1. ? Have a question about this recipe? Ask the community.

    Spot an error? Submit a correction.

    Print This Recipe

    Butternut Squash Soup With Herbes De Provence. Recipe by That is Dr House to you

    Ratings & Reviews:

    • on January 25, 2009

      I had some home-grown Bon-Bon squash that I didn't like baked as it was way too dry. This soup was the perfect way to use up squash that otherwise would have ended in the compost pile. Best yet was that the soup is really REALLY NUMMY!!! I made a triple batch and froze in single-serving baggies. This recipe is a keeper with any variety of winter squash and no alterations.

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

    • on September 23, 2004

      Wonderful soup! We had this tonight as an appetizer course. Hearty and satisfying; the dusting of paprika on top at the end makes the color even more gorgeous. Such a healthy soup--we'll be having this many times. I especially loved the use of the seeds and strings from the inside of the squash as a way to make "squash stock"! Ingenious idea and terrific results!

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

    Advertisement

    About This Recipe

    Butternut Squash Soup

    on October 06, 2003
    ID #72695

    I've tried several butternut soups and this is the best of the bunch. Every part of the squash gets used, adding lots of flavor. You can store it in the refrigerator (or so I hear) and reheat, but never boil, the soup.

    Contact This Chef Favorite This Chef

    Photos

    Nutrition Facts

    Butternut Squash Soup

    Serving Size: 1 (498 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 366.2
     
    Calories from Fat 206
    56%
    Total Fat 22.8 g
    35%
    Saturated Fat 14.2 g
    71%
    Monounsaturated Fat 6.1 g
    30%
    Polyunsaturated Fat 0.9 g
    4%
    Trans Fat 0.0 g
    0%
    Cholesterol 71.2 mg
    2%
    Sodium 34.6 mg
    1%
    Potassium 1247.8 mg
    35%
    Magnesium 123.4 mg
    5%
    Total Carbohydrate 42.7 g
    14%
    Dietary Fiber 6.8 g
    27%
    Protein 4.2%
    8%
    Detailed Nutrition Values About Nutrition Info

    Summer Grilling Headquarters

    Our one-stop shop has all our favorite grilled recipes -- with so many winners, your BBQ will sizzle all summer long. Fire it up »

    Advertisement