Yummy Butternut Squash Soup

Yummy Butternut Squash Soup

sbm7 0

"This soup is so yummy. And so good for winter time with fresh bread."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 45 m servings 155 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 740 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Stir chicken stock, butternut squash, carrots, celery, onion, wine, parsley, basil, and garlic together in a large pot; bring to a boil. Cook at a boil until squash is tender, about 1 hour.
  2. Pour squash mixture into a blender no more than half full. Cover and hold lid in place. Pulse blender a few times before leaving on to blend. Puree in batches until smooth.
  3. Return blended soup to pot; add bay leaves. Bring soup to a boil, reduce heat to medium-low, and cook until beginning to thicken, 30 to 60 minutes. Season soup with salt and pepper. Stir milk and cream through the soup.



We enjoyed this soup more the next day than when I first made it. My butternut squash wasn't very big so I didn't end up using all the broth. The recipe calls for basil, while I like basil, I ...