Creamy Butternut Squash Soup ( Paula Deen )

Total Time
Prep 15 mins
Cook 40 mins

A Paula Deen Recipe good for a fall day.

Ingredients Nutrition

  • 2 lbs butternut squash, halved, peeled, seeded and cut into 1 inch pieces
  • 1 12 cups diced onions
  • 2 carrots, peeled and diced
  • 3 (13 1/4 ounce) cans chicken broth
  • 12 teaspoon salt
  • 2 tablespoons butter
  • 12 cup light cream or 12 cup heavy cream
  • Garnish

  • sour cream


  1. In a medium saucepan combine squash, onions, carrots,broth, and salt. Simmer, uncovered, until squash is very tender, about 40 minutes.
  2. Puree soup in a blender or food processor with the butter. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream if desired.


Most Helpful

Lovely no frills soup with a great color.

rosslare March 27, 2011

Nice soup. I used homemade chicken broth and halved the recipe, since I only had 1 lb of squash. I kept the 2 carrots though. I didn't have a blender, just a mini food processor. Was a little messier but not bad. Next time I might add thyme or some other seasoning.

WI Cheesehead February 15, 2007

This is a nice, cream soup. Rich flavored. I subbed my own chicken broth for the canned. Thanks for posting.

Mysterygirl October 31, 2006

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