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My review
Best Butternut Squash Soup Ever
Chester
"Slightly sweet, this is one of the best soups I've had in a while."
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Ingredients
25 m servings 140 calsOriginal recipe yields 4 servings
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Directions
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- Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
- Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 140 calories; 5.2 g fat; 23.9 g carbohydrates; 3.6 g protein; 12 mg cholesterol; 866 mg sodium. Full nutrition
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Reviews
Read all reviews 331417 Ratings
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Most helpful positive review
9/30/2009
Soo delicious! I used the whole butternut squash and roasted it on a baking sheet on broil for 5 min or so to bring out the flavor after cubing it. I also have lemon thyme plants in my yard so I...
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9/30/2009
Soo delicious! I used the whole butternut squash and roasted it on a baking sheet on broil for 5 min or so to bring out the flavor after cubing it. I also have lemon thyme plants in my yard so I...
10/8/2009
So delicious! I used an entire 5 lb butternut squash, tripled the fresh thyme and garlic, and added a leek, but kept the stock at 4 cups. While I was pureeing i added about a cup of whole milk. ...
9/25/2009
WOW!!! I just made this soup and it is amazing! It was simple to make and tastes delicious. I added an apple for a little extra sweetness.
10/28/2012
The only change I made to this recipe was to oven roast a whole squash instead of a half. I cut it in half, and cooked it at 400 degrees for about 30 minutes with a tablespoon of butter in the m...
11/9/2009
I roasted the squash with garlic and broth before making the soup. It adds a richness the boiling can't touch. Other than that I made as directed. Five moms asked for the recipe. Great and e...
10/25/2009
GREAT soup! I took some of the reviews advice and changed a few things: Pretty much quadrupled the quantity, i added 2 peeled apples when i simmered the squash, then when i was blending it i ad...
10/10/2009
We really liked this recipe, but next time we will use a cup less chicken stock and more squash. Also, we might cut back on the cumin. Otherwise, very good.
1/28/2010
an easy 5 STARS i used a whole squash cut in half seasoned and roasted. i also added a little cayenne pepper to spice it up a bit and about a cup of 10% cream. I didn't have thyme but I wish i...