Butternut Squash Soup II

Showcase the delicious flavors of squash in this creamy, low-fat soup. See more

READY IN ABOUT 1¼ hrs

Butternut Squash Soup II

Read Reviews (915)

"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." — Maplebird

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.

Kitchen-Friendly View

PREP 25 mins
COOK 45 mins
READY IN 1 hr 10 mins

Reviews More Reviews

Most Helpful Positive Review

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.

—Alane

See full review »

Most Helpful Critical Review

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.

—Molly

See full review »

1,178 Ratings

See other versions of this recipe!

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.

—JINGSHI

See full review »

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.

—Krudith

See full review »

Feb 24, 2009

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, cut side down, with 1/2 inch of water and microwave for 12 to 15 minutes. Works very well!

—Mama Peek

See full review »

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.

—pinkgurl

See full review »

Jan 07, 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!

—caily

See full review »

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!

—southernbelle

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Caramelized Butternut Squash Soup

Butternut and Acorn Squash Soup

Spiced Butternut Squash Soup

Butternut Squash Soup

Curried Butternut Squash and Pear Soup

Creamy Butternut Squash With Cinnamon Soup

Gisela's Butternut Squash Soup

Butternut Squash Soup with a Kick

Butternut Squash Soup With Sage and Sausage

Butternut Squash and Spicy Sausage Soup

Nutrition

Calories
305 kcal
15%

Carbohydrates
59.7 g
19%

Cholesterol
21 mg
7%

Fat
6.8 g
10%

Fiber
9.5 g
38%

Protein
6.9 g
14%

Sodium
1248 mg
50%

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

Nutritional Information

Butternut Squash Soup II

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 305
Calories from Fat: 61

% Daily Value *
Total Fat 6.8g 10 %
Saturated Fat 3.8g 19 %
Cholesterol 21mg 7 %
Sodium 1248mg 50 %
** Potassium 1650mg 46 %
Total Carbohydrates 59.7g 19 %
Dietary Fiber 9.5g 38 %
Protein 6.9g 14 %
Sugars 10.5g
Vitamin A 720 %
Vitamin C 149 %
Calcium 22 %
Iron 31 %
** Thiamin 43 %
** Niacin 50 %
** Vitamin B6 53 %
** Magnesium 48 %
** Folate 62 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.