Wednesday, 16 November 2011

Butternut Squash Soup

I think next time around I would put a lot more chicken broth because it's a super hardy soup but it was super tasty and perfect for fall!

1 Tbsp. olive oil
2 butternut squash (2 lb./900 g each), peeled, seeded and cut into chunks
1 onion, chopped
1 clove garlic, minced
1/2 tsp. ground allspice
2 cans (10 fl oz/284 mL each) 25%-less-sodium chicken broth
1/2 cup light sour cream, divided
Premium Plus Crackers

HEAT oil in large saucepan on medium heat. Add squash, onions and garlic; cook 5 to 10 min. or until crisp-tender, stirring occasionally. Stir in allspice; cook 1 min.

ADD chicken broth. Bring to boil; cover. Simmer on low heat 15 min. or until squash is tender. Add, in batches, to food processor; process until smooth. Return to saucepan; cook until heated through, stirring occasionally.

LADLE soup into 8 bowls. Add 1 Tbsp. sour cream to each; swirl gently with spoon. Serve with crackers.

Adapted from here


  1. Oh I love butternut squash any way I can get it. This sounds like a great soup. MMM! Please stop by my blog and check out a giveaway going on... Have a sweet day!

  2. This looks so good. I've been looking for more soup recipes. I'd love you to add this to my link party over at

  3. Hi Amanda,
    We just love Butternut Squash and your recipe looks delicious. My very best wishes to you and your family for a blessed Thanksgiving. Thanks for sharing with Full Plate Thursday and hope to see you again real soon!
    Miz Helen


Thanks for your comments and feedback! I enjoy reading each one :)

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