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Makes 7 servings, 1 cup each.
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Substitute 2-1/2 lb. pumpkin, peeled, seeded and chopped, for the butternut squash.
For a little heat, sprinkle each serving with ground red pepper (cayenne).
* 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.
one of my favorite soups, so easy, we have butternut squash on sale now .59 each any size. Time for me to make and freeze for the winter. love your recipe.
Good stuff and easy to make. Made a few modifications to recipie before getting it to the way I like it. First Added two fist sized potatues. Second used a red onion carmelized in butter. Third used (low sodium) turkey bacon and chicklen broth. Fourth Omited garlic cloves and used a touch of Garlic powder,black pepper and just a splash of hot sauce but bot too much just before blending. I also used three cans of broth but it may be because added the potatoes or because of the size of the squash or maybe I just like it a bit thinner but who cares it is just plain awesome!
I added just a splash of cream to this...delicious!