Gisela's Butternut Squash Soup Recipe - Allrecipes.com
Gisela's Butternut Squash Soup Recipe
  • READY IN 50 mins

Gisela's Butternut Squash Soup

Recipe by  

"This is a recipe given to me by my mother before she passed away. As with anything involving butternut it's a little time intensive but it's well worth it! So creamy and delicious! Garnish with croutons and/or parsley, and serve with garlic bread."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    25 mins
  • COOK

    25 mins
  • READY IN

    50 mins

Directions

  1. Melt butter in a large saucepan or soup pot over medium heat, and cook and stir the onion until translucent, about 5 minutes. Pour in the chicken broth, and stir in the butternut squash cubes, orange juice, and orange zest. Bring to a boil, reduce heat, and simmer until the squash cubes are tender, 15 to 20 minutes.
  2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded 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 back into the pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Whisk in sour cream until smooth, and season to taste with salt and pepper. Heat over medium-low heat until almost simmering, and serve hot.
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Footnotes

  • Cook's Notes
  • The number of servings is largely dependent on the size of your butternut, so it can be a good idea to double the recipe for soup for a group--it's always a big hit!
  • Substitute vegetable stock for chicken broth to make a vegetarian soup.
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Reviews More Reviews

Most Helpful Positive Review
Nov 02, 2011

NOTE: There should only be the juice of 1 orange, plus the zest of same orange. I'm going to try and change it. Also, I have updated this recipe to use the new Knorr Homestyle Chicken Stock from concentrate--it's amazing! Much better than tinned chicken broth. Another variation I tried out yesterday was to fry up a bit of panchetta or bacon, and then cook the onion in the rendered fat instead of the butter. Then top each bowl with a little bit of the panchetta/bacon. It adds depth to the flavor and makes it positively delectable! Serve this soup with a dollop of sour cream or a drizzle of creme fraiche and a couple of croutons, or a side of garlic bread. Enjoy! :)

 
Most Helpful Critical Review
Nov 02, 2010

way too much orange juice unless the recipe is incorrect. The juice of four oranges is over powering.

 
Feb 15, 2011

Yummy, yummy, yummy! Changes I made: I roasted the cubes of squash under the broiler, about 10 min, turning halfway through. I also added 2 cloves of garlic to the butter/onion mixture. And, I didn't have an orange, so I subbed in o.j. and no sour cream so I substituted plain Greek yogurt. Will make again! (found 2 lbs peeled, cubed butternut squash at Costco = super easy!)

 
Oct 06, 2010

This is so yummy and easy, we dont like curry and most of the other rec called for it, very good, thank you.

 
Jan 03, 2012

Outstanding recipe! I roasted my squash first in the oven.I sliced them lengthwise, brushed them with olive oil and salt, and placed them flesh-side down at 350 degrees for 1 1/2 hours. I hate peeling squash, saves a lot of labor if you have the time for them to bake. Just scoop out the baked squash into the pot! Delicious!

 
Feb 10, 2011

Very yummy. Only used juice of one orange as recipe calls for, didn't have sour cream so used cream cheese instead and had to all just a little bit of curry and cayenne. It was awesome and I will be making this again. Thank you

 
Nov 04, 2010

My husband and I really liked this soup! DS thought there was too much orange. can't wait to have the leftovers for lunch.

 
Nov 05, 2011

Fantastic! I added a little of nutmeg and cinnamon at the end for a touch of flavoring...

 

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Nutrition

  • Calories
  • 245 kcal
  • 12%
  • Carbohydrates
  • 42.6 g
  • 14%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 7.5 g
  • 30%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 590 mg
  • 24%

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

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About the Cook

 
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