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Cream of Butternut Squash Soup

Total Time

Prep: 15 min. Cook: 40 min.

Makes

6 servings (1-1/2 quarts)

Butternut squash makes a luscious soup for chilly days when you need warmth from the inside out. We add potatoes and a touch of chicken soup mix. —Tiffany Smith, Cincinnati, Ohio
Cream of Butternut Squash Soup Recipe photo by Taste of Home

Ingredients

  • 4 cups cubed peeled butternut squash (about 1 pound)
  • 2 medium potatoes (about 1 pound), peeled and cubed
  • 1 medium onion, chopped
  • 4 cups water
  • 1 carton (2-1/2 ounces) chicken noodle soup mix
  • 1 cup half-and-half cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Chopped fresh parsley, optional

Directions

  1. Place the first 5 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until squash and potatoes are tender, 40-45 minutes.
  2. Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan. Stir in cream, salt and pepper; heat through. If desired, sprinkle servings with parsley.

Nutrition Facts

1 cup: 192 calories, 5g fat (3g saturated fat), 28mg cholesterol, 676mg sodium, 33g carbohydrate (6g sugars, 3g fiber), 5g protein.

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