Best Butternut Squash Soup Ever Recipe - Allrecipes.com
Best Butternut Squash Soup Ever Recipe
  • READY IN 25 mins

Best Butternut Squash Soup Ever

Recipe by  

"Slightly sweet, this is one of the best soups I've had in a while."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    25 mins

Directions

  1. Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
  2. Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.
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Reviews More Reviews

Most Helpful Positive Review
Oct 01, 2009

Soo delicious! I used the whole butternut squash and roasted it on a baking sheet on broil for 5 min or so to bring out the flavor after cubing it. I also have lemon thyme plants in my yard so I used that instead of regular thyme otherwise I followed the recipe in order with the same sesonings. Perfect for the first snow in the mountains. Thank you.

 
Most Helpful Critical Review
Oct 27, 2009

I did not care for this recipe.

 
Oct 09, 2009

So delicious! I used an entire 5 lb butternut squash, tripled the fresh thyme and garlic, and added a leek, but kept the stock at 4 cups. While I was pureeing i added about a cup of whole milk. Upon tasting I added some garlic salt. This soup is so good. It thickens a bit while it cools. Thank you for this one!

 
Sep 28, 2009

WOW!!! I just made this soup and it is amazing! It was simple to make and tastes delicious. I added an apple for a little extra sweetness.

 
Nov 11, 2009

I roasted the squash with garlic and broth before making the soup. It adds a richness the boiling can't touch. Other than that I made as directed. Five moms asked for the recipe. Great and easy soup!

 
Oct 13, 2009

We really liked this recipe, but next time we will use a cup less chicken stock and more squash. Also, we might cut back on the cumin. Otherwise, very good.

 
Oct 26, 2009

GREAT soup! I took some of the reviews advice and changed a few things: Pretty much quadrupled the quantity, i added 2 peeled apples when i simmered the squash, then when i was blending it i added 2 cups heavy cream. it was seasoned perfectly!

 
Oct 06, 2009

OMG....Divine! Thick,rich flavor. I added 1 cup of heavy cream to enhance the flavor. WOWWWWW! Tastes like something fancy served at the Ritz Carlton(or any 5 star restaurant) Bon Appetit:)

 

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Nutrition

  • Calories
  • 140 kcal
  • 7%
  • Carbohydrates
  • 23.9 g
  • 8%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 5.2 g
  • 8%
  • Fiber
  • 6.1 g
  • 24%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 963 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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