Ultimate Butternut Squash Soup!

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

This is very slightly adapted from allrecipes.com. It comes out very rich and creamy!! It's been pretty foolproof for me, too. My mother likes hers with a bit of (real) maple syrup on top. This is how we like it-spice as you like!

Ingredients Nutrition

Directions

  1. Lightly brown veggies in butter (melted)
  2. Add chicken broth to (at least) cover the veggies.
  3. Bring pot to a boil.
  4. Lower heat, cover, simmer 40 minute.
  5. Stir in cream cheese, brown sugar.
  6. This is where I taste, and add salt, pepper, cayenne, and nutmeg.
  7. Pour into food processor or blender (in batches) and blend until it reaches the consistency you prefer!
  8. (note: I blend one batch smooth, and keep one pretty chunky, then return them to the pot).

Reviews

(2)
Most Helpful

I made this today for Thanksgiving. I was very pleased with the results. I found it very easy to make and my kids that were old enough to do so had fun peeling the vegetables. I added a tad more Cayenne Pepper and 2 tablespoons more of the Brown Sugar because I have family that likes their squash a little bit on the sweet side. I liked the original recipe for the soup and the recipe with the extra Cayenne and Brown Sugar. I also liked that I could make it the night before and just reheat it the next day, I know I will be making this several more times this winter.

Alem4k November 22, 2012

Yum! Left out the sweet potato, as I didn't have one on hand, and also left out the nutmeg (not my fave). I think next time I might also cut out the brown sugar, as it was a bit sweet for my taste, but yummy nonetheless. Blended thoroughly and then sent it through a strainer for a nice smooth consistency. Hubby thought it was less than desirable, but then he is a meat-etarian so I wasn't really expecting rave reviews from him, lol.

MittenKitten July 27, 2011

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