Butternut Squash Soup II Recipe - Allrecipes.com
Butternut Squash Soup II Recipe
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Butternut Squash Soup II
Showcase the delicious flavors of squash in this creamy, low-fat soup. See more
  • READY IN ABOUT hrs

Butternut Squash Soup II

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    25 mins
  • COOK

    45 mins
  • READY IN

    1 hr 10 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 18, 2007

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 an hour. The skin just peels itself off! Very easy. I also left out the celery both times. The first time, I replaced the potatoes with sweet potatoes and added some garlic and a pinch of curry powder. It was absolutely delicious and very hearty served with a big dollop of sour cream (the sour cream is a MUST). The second time, I made it just with butternut squash (no carrots, no potatoes) and it was even better. I added some cayenne powder for heat and a little nutmeg. I mixed the sour cream right into the soup this time - I'll definitely make this again.

 
Most Helpful Critical Review
Sep 28, 2007

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. 3- add 1 T minced garlic. 4- Add 1/4 cup captain morgan's spiced rum. 5- add 1/2 c half-half. I personally found the recipe tasted better with a little bit of parmesan cheese and some italian seasonings. Serve with a dollop of sour cream and some crumbled bacon. I strongly recommend making these changes or others, otherwise this recipe is WAY too bland.

 
May 23, 2007

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 with a fork and bake it, whole, at 400F for one hour. Let cool, then halve lengthwise and remove the seeds. The flesh scoops out easily with a spoon. No cutting or dicing required.

 
Nov 29, 2007

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 5 star restaurant). The celery adds wonderful flavor; I wouldn't omit that as others suggest. I use a hand blender (the kind that looks like a wand) to blend it right in the pot so there's no messy transfer or blender to clean. If you purée soups often the hand blender is very useful.

 
Feb 24, 2009

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 broccoli......Still found it lacking. Then I added some sour cream. OMG, that was the secret. Really good. So I gave it 4 stars because it was, after all, a very good base. I plan to freeze some and see how that does. (7/18/07) After freezing this soup I decided that, although it was better fresh, it was still one of the recipes I will add to my list of foods I can freeze.(10/04/07) Don't bother to bake the squash. Cut it in half, remove seeds and pulp, place it in a dish, cut side down, with 1/2 inch of water and microwave for 12 to 15 minutes. Works very well!

 
Aug 11, 2006

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 other than that, this recipe is outstanding.

 
Jan 07, 2006

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 vegetables were fork tender I pureed the vegetables! Served with a dollop of low fat sour cream and slivers of red pepper and viola! This recipe is the most asked for one this past year 2005!

 
Aug 22, 2005

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!

 

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Nutrition

  • Calories
  • 305 kcal
  • 15%
  • Carbohydrates
  • 59.7 g
  • 19%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 6.8 g
  • 10%
  • Fiber
  • 9.5 g
  • 38%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 1248 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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