Butternut Squash Soup


Butternut Squash Soup

Butternut Squash Soup

Warm and creamy, this Butternut Squash Soup recipe is comfort in a bowl. And 'cause we start with frozen squash, it couldn't be easier! It's perfect on those bitter cold nights as you cuddle up with the hubby to stay warm. A quick and easy feel-good recipe, our Butternut Squash Soup will have you go backing for seconds.

What You'll Need

  • 2 (12-ounce) packages frozen butternut squash, thawed
  • 1 1/2 cup chicken broth
  • 1/4 cup water
  • 2 tablespoons packed light brown sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cups half-and-half

What to Do

  1. In a large saucepan, combine all ingredients except half-and-half; mix well. Bring to a boil over medium heat, stirring frequently.
  2. Reduce heat to low and stir in half-and-half until well blended. Simmer until heated through. Serve immediately.


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If you wanted to make a similar recipe to this one without using the squash, you could bake up some sweet potatoes for this, remove the skins, and use these in it's place. An immersion blender works well for soups like this to give them a smooth creamy texture. The frozen squash is great for me, since I do not have much upper body strength and often have trouble cutting a fresh squash in half.

thawing butternut squash that has freezer frost on top; will that affect the squash and/or soup flavor?

this website could actually be great if the people commenting rated the dishes based on finished product taste and preparation. use google to answer your basic questions and stick to rating the recipe instead of wasting everyones time with ridiculous questions.does anyone here actually cook these things???

Brown sugar has 2.9 Grams of carbs per teaspoon. This recipe uses 2 Tablespoons, or 6 tsp . Therefore, there are less than 18 Grams of carbs in the entire thing from the brown sugar....the recipe is for 6 servings, so this equate to 3 Grams carbs from brown sugar per serving, or very little to worry about! If it makes you feel better, Splenda has a brown sugar so you could use that.

While all of the aforementioned comments are helpful, does the recipe work? Does it taste good?

My only additional comment would be that I think the soup needs to be pureed in the blender or use of an immersion blender, otherwise I would think there would be chunks, which might be just fine but not a smooth soup.

Can I substitute Splenda for the Brown Sugar and if so what would be the ratio thanks:)

Don't want to come off rude, but if it is only 2 tbsp of brown sugar, why would you even want to try Splenda. The sugar content in here is next to negligible. That being said, look on your Splenda container for substitution amounts. Brown sugar and white sugar may or may not be the same in this dish since the brown sugar has molasses in it, which is why it is brown.

Can I substitute whole milk for the half-and -half?

To Rosebear, you can roast your own squash in the overn. About 3 lbs of acorn or butternut squash should do it. Just cut in half, clean out the seeds, rub with inside with olive oil, salt and pepper to taste and cook at 400 degrees for about 30 to 35 minutes until flesh is tender. Then just scrape out, add to ingredients in step one, puree and then continue to follow directions to bring to a boil and onto step 2. A little more work but worth the effort

You can just use the frozen winter squash that is usally found in a box at your supermarket.

I have grown my own butternut squash. Do you have suggestions on how to freeze it for later use?

I cook squash in the microwave and then mash and freeze in airtight containers. A little more moist than doing it in the oven but that is not a problem, especially in soup.

I cannot find frozen butternut squash is there an alternative?

there is no substitute for butternut squash ..just buy it fresh from the store ..


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