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Creamy Butternut Soup

Total Time

Prep: 15 min. Cook: 20 min.

Makes

10 servings (2-1/2 quarts)

Thick and filling, this soup, topped with chives and a drizzle of sour cream, looks as special as it tastes. —Amanda Smith, Cincinnati
Creamy Butternut Soup Recipe photo by Taste of Home

Ingredients

  • 1 medium butternut squash, peeled, seeded and cubed (about 6 cups)
  • 3 medium potatoes (about 1 pound), peeled and cubed
  • 1 large onion, diced
  • 2 chicken bouillon cubes
  • 2 garlic cloves, minced
  • 5 cups water
  • Sour cream and minced fresh chives, optional

Directions

  1. In a 6-qt. stockpot, combine first 6 ingredients; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 15-20 minutes.
  2. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan and heat through. If desired, serve with sour cream and chives.

Nutrition Facts

1 cup: 112 calories, 0 fat (0 saturated fat), 0 cholesterol, 231mg sodium, 27g carbohydrate (5g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 starch.

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