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 / Cream of Butternut Squash Soup Recipe
    Lost? Site Map

    Cream of Butternut Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    0 mins

    1 hr 30 mins

    Vicki in Kansas Brown's Note:

    This is from Heartland Soups cookbook. This is a really good soup. I don't know the exact prep or cook time except for the 1 hour to bake the squash. Hope you enjoy as much as we do!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven 350 degrees.
    2. 2
      Cut squash in half; remove seeds.
    3. 3
      Place upside down on large cookie sheet.
    4. 4
      Bake in preheated oven 1 hour or until tender.
    5. 5
      Scoop out flesh; cool.
    6. 6
      Puree in food processor.
    7. 7
      Place in large soup pot.
    8. 8
      In medium skillet melt butter and saute onions until transparent; add thyme, stir and heat to release herb flavor.
    9. 9
      Puree in food processor until smooth, then add to pureed squash.
    10. 10
      Stir in cream, if desired, milk and chicken stock.
    11. 11
      Heat to serving temperature but do not boil.
    12. 12
      Soup may be stored in refrigerator a week, or may be frozen.
    13. 13
      If desired, heat slices of sausage in soup.
    14. 14
      Garnish with chopped chives and Parmeasan Cheese.

    Browse Our Top Bisques/Cream Soups Recipes

    Ratings & Reviews:

    • on December 17, 2004

      35

      I thought this soup was alright. I expected it to be creamier because of the name, and I didn't like the thyme flavoring, so I ended up doctoring it up with other seasonings to make it taste okay. Maybe it's just a matter of preference. I did put sausage slices into the soup while it was cooking, which I thought added a lot to the flavor and heartiness.

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

    Advertisement

    Nutritional Facts for Cream of Butternut Squash Soup

    Serving Size: 1 (185 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 97.4
     
    Calories from Fat 36
    37%
    Total Fat 4.0 g
    6%
    Saturated Fat 2.2 g
    11%
    Cholesterol 10.7 mg
    3%
    Sodium 195.3 mg
    8%
    Total Carbohydrate 14.3 g
    4%
    Dietary Fiber 2.0 g
    8%
    Sugars 3.3 g
    13%
    Protein 2.6 g
    5%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes