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Butternut Squash Soup

Butternut Squash Soup recipe
photo by:kraft
Homemade soup is not just for expert chefs. Our garlic-and-allspice-infused butternut soup rivals anything from your corner bistro. We make it simple. You make it delicious.
time
prep:
20 min
total:
45 min
servings
total:
8 servings, about 1 cup soup and 5 crackers each
Magazine Acquisition
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posted:
10/10/2008
Used cinnamon as a substitute for allspice, and made the variation with Rome apples. It turned out very well!
posted:
10/7/2008
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.
posted:
9/17/2008
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.
posted:
6/11/2008
Maybe we just don't like butternut squash, but we all took one bite and the looks on our faces said it all...yuck!
posted:
5/15/2008
Besides cutting the squash, it was a very easy and delish soup. Try it. You won't be dissapointed.
posted:
1/30/2008
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!
posted:
1/13/2008
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.
posted:
11/27/2007
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
posted:
11/24/2007
Very easy to make (despite chopping the squash), looks like baby food, but tastes great, especially with a little sour cream.
posted:
10/19/2007
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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