Comida Kraft
Recipe Box

Caramelized Butternut Squash Soup

Prep Time
Total Time

6 servings

It's not just roasted butternut squash soup; the garlic and Vidalia onion are roasted, too. And then, after the puree: cream and bacon bits. It's a winner.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Toss squash, onions, garlic and oil; spread onto bottom of 13x9-inch baking dish. Pour 1 cup broth over vegetables.
  • Bake 1-1/2 hours or until vegetables are soft and caramelized, checking every 20 min. and if necessary, adding additional broth to keep from scorching, and stirring after 45 min.
  • Add vegetables and any liquid from dish to large stockpot. Add remaining broth and pepper; cook on medium-low heat 20 min., stirring occasionally.
  • Puree vegetable mixture in blender. Return to pot, stir in cream. Serve soup topped with sour cream and bacon.

Selecting and Preparing Butternut Squash

Butternut squash has a smooth beige skin with slightly bulbous base. Typically weighing between 2 and 3 lb., this winter squash has an orange-yellow flesh with a sweet, slightly nutty flavor. To prepare, simply cut off both ends of the squash and peel before cutting squash lengthwise in half. Scoop out and discard the seeds and stringy fibers, then cut squash into cubes or slices as desired. If desired, squash can be cut up in advance. Store in tightly covered container in refrigerator up to 24 hours before using as desired.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 210
Total fat 11g
Saturated fat 4g
Cholesterol 25mg
Sodium 390mg
Carbohydrate 27g
Dietary fiber 4g
Sugars 10g
Protein 6g
% Daily Value
Vitamin A 410 %DV
Vitamin C 40 %DV
Calcium 15 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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