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Creamy Squash Soup

By Paula Deen

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Creamy Squash Soup Recipe
3 reviews • 0 questions

cold weathercomfort foodfallFamily Suppervegetarianwinter

Difficulty: Easy

Prep time: 15 minutes

Cook time: 40 minutes

Servings: 4

Ingredients

  • ½ teaspoon salt
  • 2 tablespoons butter
  • 3 (13¾-oz) cans chicken broth
  • 2 carrots, peeled and diced
  • 1 cup diced onion
  • 2 lb butternut squash, halved, peeled, and seeded; cut into 1-inch pieces
  • ⅓ to ½ cup light cream, or heavy cream, if desired

Directions

Place squash in saucepan along with carrots, onions and broth, then add in the salt. Simmer 40 minutes uncovered. Puree soup in a blender or food processor along with 2 tablespoons butter. Pour a little hot puree into the ⅓-½ cup cream so not to curdle the cream; add to soup. Serve in a wide mouth shallow bowl with a dollop of sour cream, if desired.

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Reviews (3)Questions (0)

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November 24, 2020
Absolutely delicious and as easy as can be. My new favorite soup!

November 17, 2020
I am not a squash person, but I have always loved butternut squash. I made this for for my granddaughter and her friend and they both had seconds, said it was on of the best soups they had ever had. What little bit was left I put in the freezer to have for lunch soon. Thank you Paula

January 31, 2020
Whenever I make Butternut Squash Soup I Google Paula’s recipe. It is sooo good. It comes out perfect every time. Thank you Paula!!!

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