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Gisela's Butternut Squash Soup

Rated as 4.61 out of 5 Stars

"This is a recipe given to me by my mother before she passed away. As with anything involving butternut it's a little time intensive but it's well worth it! So creamy and delicious! Garnish with croutons and/or parsley, and serve with garlic bread."
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50 m servings 245 cals
Original recipe yields 4 servings


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  1. Melt butter in a large saucepan or soup pot over medium heat, and cook and stir the onion until translucent, about 5 minutes. Pour in the chicken broth, and stir in the butternut squash cubes, orange juice, and orange zest. Bring to a boil, reduce heat, and simmer until the squash cubes are tender, 15 to 20 minutes.
  2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded 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 back into the pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Whisk in sour cream until smooth, and season to taste with salt and pepper. Heat over medium-low heat until almost simmering, and serve hot.


  • Cook's Notes
  • The number of servings is largely dependent on the size of your butternut, so it can be a good idea to double the recipe for soup for a group--it's always a big hit!
  • Substitute vegetable stock for chicken broth to make a vegetarian soup.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 245 calories; 8.6 g fat; 42.6 g carbohydrates; 4.5 g protein; 22 mg cholesterol; 493 mg sodium. Full nutrition

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  1. 23 Ratings

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Most helpful positive review

NOTE: There should only be the juice of 1 orange, plus the zest of same orange. I'm going to try and change it. Also, I have updated this recipe to use the new Knorr Homestyle Chicken Stock from...

Most helpful critical review

way too much orange juice unless the recipe is incorrect. The juice of four oranges is over powering.

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Least positive

NOTE: There should only be the juice of 1 orange, plus the zest of same orange. I'm going to try and change it. Also, I have updated this recipe to use the new Knorr Homestyle Chicken Stock from...

Yummy, yummy, yummy! Changes I made: I roasted the cubes of squash under the broiler, about 10 min, turning halfway through. I also added 2 cloves of garlic to the butter/onion mixture. And...

This is so yummy and easy, we dont like curry and most of the other rec called for it, very good, thank you.

Outstanding recipe! I roasted my squash first in the oven.I sliced them lengthwise, brushed them with olive oil and salt, and placed them flesh-side down at 350 degrees for 1 1/2 hours. I hate p...

Fantastic! I added a little of nutmeg and cinnamon at the end for a touch of flavoring...

Very yummy. Only used juice of one orange as recipe calls for, didn't have sour cream so used cream cheese instead and had to all just a little bit of curry and cayenne. It was awesome and I wil...

My husband and I really liked this soup! DS thought there was too much orange. can't wait to have the leftovers for lunch.

Oh, this is such a wonderful butternut recipe. Not only is it simple and quick to make the taste is divine! The orange is the right amount of flavor, and the color is amazing. Just add a little ...

Nice summer soup recipe. I added a clove of garlic with the onion and used only one orange for zest and juice. Also added about 1/4 cup of cream and then garnished with the sour cream making a ...