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Butternut Squash Soup II

In this video, you will see how to turn butternut squash and a few other key vegetables into a satisfying soup. The flavors of the veggies really shine through, and though the soup is creamy and rich-tasting, it’s actually very low in fat. Watch the video, then get the recipe for Maplebird’s Butternut Squash Soup II. This soup makes the perfect addition to your Thanksgiving dinner menu.

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  • Roya Mir

This soup is so great , I make it every week now

  • Kat Chow

The best way I tackled this soup was to roast my squash first in the oven at 400 degrees for an hour. I put olive oil on it and then put salt and pepper to taste. I let it cool and it was easy to scoop out instead of peeling and chopping up hard squash. The roasting added to the flavor of the soup so it was so flavorful and easy clean up!

  • Becky

I made the Butternut Squash Soup #2 and I loved it. I also gave some to friends of mine and they loved it also. We even tried it cold and liked it that way also. I baked my squash first instead of cutting it up. We all gave it an A+