"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." — SouthAfricanSweetie
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onion, finely chopped
1 (14.5 ounce) can
1 (2 pound)
butternut squash - peeled, seeded, and cut into 1-inch cubes
orange, juiced and zested
salt and pepper to taste
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! :)
way too much orange juice unless the recipe is incorrect. The juice of four oranges is over powering.
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!)
This is so yummy and easy, we dont like curry and most of the other rec called for it, very good, thank you.
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
My husband and I really liked this soup! DS thought there was too much orange. can't wait to have the leftovers for lunch.
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!
Fantastic! I added a little of nutmeg and cinnamon
at the end for a touch of flavoring...
* Percent Daily Values are based on a 2,000 calorie diet.
Gisela's Butternut Squash Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 78
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