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Butternut Squash Soup

Butternut Squash Soup recipe
photo by:kraft
Our garlic-and-allspice-infused butternut soup rivals anything from your corner bistro. We make it simple. You make it delicious.
20 min
45 min
8 servings, about 1 cup soup and 5 crackers each
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Used cinnamon as a substitute for allspice, and made the variation with Rome apples. It turned out very well!
This was really tasty and a good way to use some fall/ winter squash. The sour cream was a great touch. My only complaint was that peeling and chopping the squash took forever, even after I microwaved it. Next time I'll try cooking it ahead of time so I can scoop it out more easily.
I'm a bit daft in the kitchen, but decided to give this recipe a try anyway. It was simple and DELICIOUS! I highly recommend it.
Maybe we just don't like butternut squash, but we all took one bite and the looks on our faces said it all...yuck!
Besides cutting the squash, it was a very easy and delish soup. Try it. You won't be dissapointed.
Glad to have rediscovered this recipe, as I had misplaced my copy of the food&family magazine in which it originally appeared. I served this at our family's potluck Thanksgiving dinner, and my sister's husband said (much to her dismay!) that it was his favorite part of the meal. (My sister is a much better cook than I am) Thank you, Kraft, for helping me create a winner!
Very flavorful, no salt was needed as a few crackers added plenty. I sprinkled some nutmeg over the top for some color and additional flavor. Was very thick; next time I will make add some water or chicken broth to thin it out some.
I made this soup and my son liked so much he asked me why haven't you made this before I said this is a new recipe for me is great
Very easy to make (despite chopping the squash), looks like baby food, but tastes great, especially with a little sour cream.
This is like the best soup ever. I loved it and so did my family. I made it specially for my mom as she was visiting and she was very impressed. I added 4 cups of stock to the pot and the soup was still a little thick but it was so delicious and I added salt and pepper and ground ginger instead of the allspice. Butternut squash is hard to work with but the end result is so worth it. Next time I will roast the squash in the oven with some garlic before adding to the pot.
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