Ultimate Butternut Squash Soup!

"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!"
photo by a food.com user photo by a food.com user
Ready In:
1hr 15mins




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

Questions & Replies

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  1. 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.
  2. 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.


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