Butternut Squash Soup

Butternut Squash Soup

Ready in 45 minutes
10 review(s) averaging 4. 88% would make again

Top-ranked recipe named "Butternut Squash Soup"

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Try this Butternut Squash Soup recipe, or contribute your own. "Comforting" and "Savory Side Dish" are two tags used to describe Butternut Squash Soup.

"Great recipe - the addition of sweet potatoes makes it very smooth and creamy. Maybe if I made this again I would add some other spice for flavor, but it is very good as is."

- cajuntoast

Ingredients

Are you making this? 
2 ts Olive Oil; or 1 strip bacon
1 Onion; chopped
2 cloves Garlic; finely minced
3/4 lb Sweet potato; peeled and chopped
2 lb Butternut squash; peeled and chopped
6 c Chicken stock; or 10 oz can
Salt; to taste
Pepper; to taste

Original recipe makes 8

Servings  

Preparation

1. In large saucepan or Dutch oven, cook bacon on low heat until crispy. [If using olive oil rather than onion, heat oil in the Dutch oven or large saucepan.]

2. Add onion and garlic and cook gently until fragrant and wilted.

3. Add sweet potato, squash, and stock and bring to boil. Reduce heat and simmer for 30 minutes, or until vegetables are very tender. Remove bacon, if using, and discard.

4. Puree soup and return to heat. Add more stock or water if soup is too thick. Season with salt and pepper to taste.

5. Serve soup in bowls. If desired, cut a small handful of chives into long pieces and scatter over soup to garnish.

NOTES : Alternative garnishes could include yogurt cheese, crushed baked tortilla chips or pita chips, a small amount of grated cheese, fresh herbs, roasted garlic cloves, or croutons. The soup instructions include the strip of bacon, but I use the suggested alternative of 2 tsp./10 ml olive oil, so have entered the recipe accordingly. According to Stern, the bacon gives the soup a "wonderful smokey flavour." The recipe in the book also includes a wild mushroom saute, which would serve to garnish the soup. I've omitted this since I don't eat mushrooms. Inspired by Bonnie Stearn, More Heart Smart Cooking. Recipe entered by Ellen in Toronto.

Verified by stevemur

photo by mc29david mc29david

Found it to be quite watery. Any easy way of thickening? photo by wp7dennis wp7dennis

photo by cajuntoast cajuntoast

Calories Per Serving: 225 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Tatertotter 5 months ago
amazing and delicious, very simple recipe.
simonj83 5 months ago
Kind of had a baby food consistency but i added some indian spices which made it taste pretty good
sineadlynn 1 year ago
Kind of had a baby food consistency but i added some indian spices which made it taste pretty good
sineadlynn 1 year ago
Very good. My whole family loved it.
MammaRaz 1 year ago
CoastalRain 1 year ago
The soup tasted a little flat to me so I added a tablespoon of honey, one and a half teaspoons of lemon zest, a little more pepper, and some coriander.
Sonybugg 5 years ago
'6 c Chicken stock or 10 oz can' Huh? These do not seem like equal options. I'm confused.
kren11 5 years ago
[I made edits to this recipe.]
stevemur 8 years ago
Great recipe - the addition of sweet potatoes makes it very smooth and creamy. Maybe if I made this again I would add some other spice for flavor, but it is very good as is.
cajuntoast 8 years ago
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