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Cream of Butternut Soup

Total Time

Prep: 35 min. Cook: 30 min.

Makes

10 servings

Ginger, turmeric, cinnamon and a little sherry do an incredible job of seasoning this slightly sweet butternut soup. After I lightened up a recipe from a friend in South Africa, it quickly became a family favorite. —Shelly Snyder, Lafayette, Colorado
Cream of Butternut Soup Recipe photo by Taste of Home

Ingredients

  • 1 cup chopped onion
  • 2 celery ribs, chopped
  • 2 tablespoons butter
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 teaspoon sugar
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1 butternut squash (2-1/2 pounds), peeled and cubed
  • 3 medium potatoes, peeled and cubed
  • 1-1/2 cups 1% milk
  • 2 tablespoons sherry or additional reduced-sodium chicken broth
  • Optional: Heavy whipping cream and fried sage

Directions

  1. In a large saucepan coated with cooking spray, cook onion and celery in butter until tender, 3-5 minutes. Stir in the broth, sugar, bay leaf, salt, ginger, turmeric and cinnamon. Add the squash and potatoes. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 15-20 minutes.
  2. Remove from the heat; cool slightly. Discard bay leaf. In a blender, puree vegetable mixture in batches. Return to the pan. Stir in milk and sherry; heat through (do not boil). If desired, serve with cream and sage.

Butternut Soup Tips

What can you serve with cream of butternut soup?

Serve with crusty bread, roasted vegetables or a refreshing apple salad.

How do you store cream of butternut soup?

Like other soup recipes, you can store cream of butternut soup for up to three to four days in an airtight container in the fridge—making it a great make-ahead soup option. Make sure to prep and peel the veggies beforehand to save some extra time.

What are some variations of this cream of butternut soup?

There are plenty of other butternut squash variations to try! You could also switch up this recipe by garnishing it with pepitas, croutons, sage or a dollop of sour cream.

Christina Herbst, Taste of Home Assistant Digital Editor

Nutrition Facts

1 cup: 145 calories, 3g fat (2g saturated fat), 8mg cholesterol, 421mg sodium, 27g carbohydrate (7g sugars, 5g fiber), 5g protein. Diabetic Exchanges: 2 starch, 0.500 fat.

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