Butternut Squash Soup Recipe

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Butternut Squash Soup Recipe

I suppose Fall is just about here. Don’t get me wrong, I do love the fall but I hate to see summer end.  But there is not much I can do about that!  😉  Today’s recipe is a delicious soup for this time of year when we see more and more squash becoming available.  I’m a big fan of squash.  Butternut squash is full of fiber and vitamins.  Since you put this soup through a blender or food processor, it turns out very creamy and tasty!

5 from 2 votes
Butternut Squash Soup
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
 

Butternut squash is full of fiber and vitamins. Since you put this soup through a blender or food processor, it turns out very creamy and tasty!

Course: Soup
Cuisine: American
Servings: 6
Calories: 321 kcal
Author: Gigi Howe
Ingredients
  • 2 tablespoons butter or margarine
  • 1 cup small onions finely chopped
  • 1 lb. butternut squash peeled seeded and cubed
  • 5 cups chicken or vegetable broth
  • 1/2 lb. potatoes - pealed and cubed
  • 1 teaspoon paprika
  • 1/2 cup heavy cream optional
  • 2 tablespoons chopped chives
  • salt and pepper to taste
Instructions
  1. Melt butter in large pan. Add onions and cook until soft – about 5 mins.
  2. Add squash, broth, potatoes and paprika. Bring to boil. Reduce heat to low; cover the pan and simmer for about 35 mins. or until a vegetables are soft.
  3. Pour soup into a food processor or blender; process until smooth and return soup to pan. Stir in cream if using. Stir in chives (save some for garnish).
Nutrition Facts
Butternut Squash Soup
Amount Per Serving
Calories 321
* Percent Daily Values are based on a 2000 calorie diet.

 

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