Autumn Decadent Squash Soup

MikeP 1

"I went to my local farmer's market and bought a bunch of fresh butternut squash that was in season. I didn't know how to use it all up and went searching for ideas via cook books and the internet. I found a bunch of soup recipes figured I would give it a shot having never made or ate squash soup before. This is an easy to make rich decadent squash soup that is light on overall calories based off of multiple recipes I researched. I took the best of them omitted the ingredients I disliked and combined them into my recipe. All I can say is I really love this soup. I hope you all enjoy it too."
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35 m 10 servings
Serving size has been adjusted!

Original recipe yields 10 servings



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  1. In a dutch oven or pressure cooker saute onion and garlic in butter till just translucent and soft. Add all the other ingredients except evaporated milk and mix well. Cook covered till squash is soft enough to poke a fork easily through it about 20 minutes simmered over low to medium heat. If using a pressure cooker follow manufacture's cooking time for squash. Add evaporated milk and blend till smooth with an immersion blender.
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