Creamy Squash Soup - Kraft Recipes Top
Comida Kraft
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Creamy Squash Soup

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Total Time

Makes 6 servings, 1-1/4 cups each.

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Make It

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  • Place squash and carrots in Dutch oven. Stir in broth and water. Bring to boil on medium-high heat; cover. Simmer on medium-low heat 10 min. or until vegetables are tender. Cool slightly.
  • Blend broth mixture, in batches, in blender until smooth; return to Dutch oven on low heat. Stir in pepper and nutmeg. Remove from heat.
  • Add a few tablespoonfuls hot soup to sour cream in small bowl; mix well. Return to soup in pan; stir until well blended.


Substitute ground cinnamon, dried tarragon leaves or curry powder for the nutmeg.

Special Extra

Garnish each serving with a small dollop of additional BREAKSTONE'S Sour Cream.

Best of Season

Butternut squash should have a hard tough rind and be relatively heavy.


  • Makes 6 servings, 1-1/4 cups each.

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious

Nutrition Bonus

Butternut squash, rich in both vitamins A and C, provides a deliciously creamy base for this satisfying soup.

Nutritional Information

Serving Size Makes 6 servings, 1-1/4 cups each.
Calories 150
Total fat 4.5g
Saturated fat 2.5g
Cholesterol 15mg
Sodium 470mg
Carbohydrate 25g
Sugars 10g
Protein 5g
% Daily Value
Vitamin A 780 %DV
Vitamin C 25 %DV
Calcium 8 %DV
Iron 10 %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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