Butternut Squash Soup II
Featured in Allrecipes Magazine

Butternut Squash Soup II

1156
Maplebird 5

"This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house."
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Ingredients

1 h 10 m servings 305 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 59.7g
  • 19%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 1151 mg
  • 46%

Based on a 2,000 calorie diet

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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.

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Directions

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  1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
  2. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

1156
  1. 1493 Ratings

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Most helpful positive review

Wonderful! I've made this twice now, making a lot of the changes suggested in the other reviews. Both times, I baked the squash first, just putting the whole thing in the oven at 375 for about...

Most helpful critical review

This recipe is very, very bland.. however it is salvagable. Here's what you do: 1- use only one potato, if you use two it takes away from the squash. 2- add 1/2 tsp cinnamon and a dash of nutmeg...

Wonderful! I've made this twice now, making a lot of the changes suggested in the other reviews. Both times, I baked the squash first, just putting the whole thing in the oven at 375 for about...

Delicious and easy to prepare. Others have mentioned a long prep time. This is simplified by NOT dicing the raw butternut squash. The easiest way to prepare butternut squash is to pierce it wi...

This recipe is very, very bland.. however it is salvagable. Here's what you do: 1- use only one potato, if you use two it takes away from the squash. 2- add 1/2 tsp cinnamon and a dash of nutmeg...

Fantastic. We love it with the addition of a clove of garlic and a pinch of curry powder (which doesn't make it taste like curry, it just brings out the other flavors -- I stole this tip from a ...

I had never eaten butternut squash so I did not know what to expect. I thought I had wasted all those ingredients, it was that tasteless. So I added spices red pepper flakes and some steamed b...

This soup was one of the best soups I ever made. So simple, low fat and tastes incredible! I wouldn't use the celery again, because it didn't puree properly and was somewhat stringly, but othe...

Very yummy and I will be making this again and again! I always scour the ratings before trying a recipe. I always end up finding some very useful tips that perfect the outcome of a recipe. The ...

This is a delicious and super EASY soup! I chopped all the vegetables and tosed them into the low fat chicken stock (thus avoided the extras calories by not browning them first!) and when the ve...

Excellent! I recommend blending only half of it and leaving the other half chunky to give it some texture. Definitely perfect for a fall dinner on a cold night!