Creamy Butternut Squash Soup


"This recipe found me one very cold Vermont day when I had bought a butternut squash on a whim and had sour cream left from a "Mexican" night. Thick, rich, and creamy this soup has become one of the staples of my kitchen and stomach. Enjoy!"
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65 min 0 servings yields 4 servings
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Original recipe yields 0 servings



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  1. -Peal squash
  2. -cut length-wise in half and remove all seeds
  3. -cut into 1 inch cubes
  4. -Finely dice onion and ginger
  5. -Add onion, ginger, and butternut squash cubes to boiling stock and cook for 20-25 minutes until all vegetables are tender.
  6. -Remove from stovetop and put in blender until smooth (or desired texture)
  7. -Return to pot and bring back to near boiling
  8. -Whisk in sour cream until thouroughly blended
  9. -Add salt and pepper to taste
  10. -Sprinkle parsley over tops of bowls right before serving
  11. Note: If short on time you can buy pre-pealed butternut squash. I much prefer whole organic squash for better flavor but prep time could be almost non-exsistant with pre-cut.
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