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Butternut Squash Soup II
SUBMITTED BY:
Princess Kris
PHOTO BY:
Allrecipes
"This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house."
RECIPE RATING:
Read Reviews
(211)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
45 Min
READY IN
1 Hr
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste
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DIRECTIONS
Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
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REVIEWS
Reviewed on Sep. 18, 2007 by
Alane
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Alane
Sep. 18, 2007
Wonderful! I've made this twice now, making a lot of the changes suggested in the other reviews. Both times, I baked the squash first, just putting the whole thing in the oven at 375 for about an hour. The skin just peels itself off! Very easy. I also left out the celery both times. The first time, I replaced the potatoes with sweet potatoes and added some garlic and a pinch of curry powder. It was absolutely delicious and very hearty served with a big dollop of sour cream (the sour cream is a MUST). The second time, I made it just with butternut squash (no carrots, no potatoes) and it was even better. I added some cayenne powder for heat and a little nutmeg. I mixed the sour cream right into the soup this time - I'll definitely make this again.
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22 users found this review helpful
Wonderful! I've made this twice now, making a lot of the changes suggested in the other...
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Reviewed on May 23, 2007 by JINGSHI
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JINGSHI
May 23, 2007
Delicious and easy to prepare. Others have mentioned a long prep time. This is simplified by NOT dicing the raw butternut squash. The easiest way to prepare butternut squash is to pierce it with a fork and bake it, whole, at 400F for one hour. Let cool, then halve lengthwise and remove the seeds. The flesh scoops out easily with a spoon. No cutting or dicing required.
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15 users found this review helpful
Delicious and easy to prepare. Others have mentioned a long prep time. This is simplified by...
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Reviewed on Aug. 11, 2006 by pinkgurl
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pinkgurl
Aug. 11, 2006
This soup was one of the best soups I ever made. So simple, low fat and tastes incredible! I wouldn't use the celery again, because it didn't puree properly and was somewhat stringly, but other than that, this recipe is outstanding.
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12 users found this review helpful
This soup was one of the best soups I ever made. So simple, low fat and tastes incredible! I...
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Reviewed on Jan. 7, 2006 by caily
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caily
Jan. 7, 2006
This is a delicious and super EASY soup! I chopped all the vegetables and tosed them into the low fat chicken stock (thus avoided the extras calories by not browning them first!) and when the vegetables were fork tender I pureed the vegetables! Served with a dollop of low fat sour cream and slivers of red pepper and viola! This recipe is the most asked for one this past year 2005!
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10 users found this review helpful
This is a delicious and super EASY soup! I chopped all the vegetables and tosed them into the...
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Reviewed on Feb. 24, 2008 by
Mama Peek
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Mama Peek
Feb. 24, 2008
I had never eaten butternut squash so I did not know what to expect. I thought I had wasted all those ingredients, it was that tasteless. So I added spices red pepper flakes and some steamed broccoli......Still found it lacking. Then I added some sour cream. OMG, that was the secret. Really good. So I gave it 4 stars because it was, after all, a very good base. I plan to freeze some and see how that does. (7/18/07) After freezing this soup I decided that, although it was better fresh, it was still one of the recipes I will add to my list of foods I can freeze.(10/04/07) Don't bother to bake the squash. Cut it in half, remove seeds and pulp, place it in a dish with 1/2 inch of water and microwave for 12 to 15 minutes. Works very well!
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9 users found this review helpful
I had never eaten butternut squash so I did not know what to expect. I thought I had wasted...
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Reviewed on Sep. 28, 2007 by
Molly
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Molly
Sep. 28, 2007
This recipe is very, very bland.. however it is salvagable. Here's what you do: 1- use only one potato, if you use two it takes away from the squash. 2- add 1/2 tsp cinnamon and a dash of nutmeg. 3- add 1 T minced garlic. 4- Add 1/4 cup captain morgan's spiced rum. 5- add 1/2 c half-half. I personally found the recipe tasted better with a little bit of parmesan cheese and some italian seasonings. Serve with a dollop of sour cream and some crumbled bacon. I strongly recommend making these changes or others, otherwise this recipe is WAY too bland.
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9 users found this review helpful
This recipe is very, very bland.. however it is salvagable. Here's what you do: 1- use only...
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Reviewed on Aug. 22, 2005 by
southernbelle
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southernbelle
Aug. 22, 2005
Excellent! I recommend blending only half of it and leaving the other half chunky to give it some texture. Definitely perfect for a fall dinner on a cold night!
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9 users found this review helpful
Excellent! I recommend blending only half of it and leaving the other half chunky to give it...
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Reviewed on Nov. 29, 2007 by Krudith
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Krudith
Nov. 29, 2007
Fantastic. We love it with the addition of a clove of garlic and a pinch of curry powder (which doesn't make it taste like curry, it just brings out the other flavors -- I stole this tip from a 5 star restaurant). The celery adds wonderful flavor; I wouldn't omit that as others suggest. I use a hand blender (the kind that looks like a wand) to blend it right in the pot so there's no messy transfer or blender to clean. If you purée soups often the hand blender is very useful.
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8 users found this review helpful
Fantastic. We love it with the addition of a clove of garlic and a pinch of curry powder...
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Reviewed on Nov. 29, 2006 by MARYJ6
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MARYJ6
Nov. 29, 2006
Loved it! Wish there was an easy way to peel the squash tho'. Has anyone made it using squash that had been baked beforehand? Even our picky-eating boys ate this one! Very healthy, too.
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7 users found this review helpful
Loved it! Wish there was an easy way to peel the squash tho'. Has anyone made it using...
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Reviewed on Nov. 16, 2006 by MADCOOKER
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MADCOOKER
Nov. 16, 2006
Great recipe! I didn't brown the vegetables - I didn't use butter at all and didn't miss it. I did not use celery and used one regular potato and one sweet potato. I think next time I'll just use the sweet potatoes - would add extra flavor. I added a bit of red pepper for some spice. I put a drop of low fat sour cream on each serving - delicious! Will definitely make again!
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7 users found this review helpful