Angie's Creamy Squash Soup Recipe

Name: Angie's Creamy Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs butternut squash or 2 lbs buttercup squash, quartered; 1 medium onion, diced; 3 carrots, diced; 3 stalks celery, diced; 3 garlic cloves, diced (or 1/2 tsp garlic powder); 2 medium potatoes, diced; 4 (284 ml) cans chicken broth or 4 (284 ml) cans vegetable broth; ½ teaspoon salt or ½ teaspoon seasoning salt; ½ teaspoon black pepper (to taste); ¼ teaspoon nutmeg (to taste); ¼ teaspoon cinnamon (to taste); 2 -3 tablespoons margarine; 12-¾ cup light cream; 1 tablespoon sour cream; ¼ cup Bourbon (whiskey)

Servings: persons

2 lbs butternut squash or 2 lbs buttercup squash, quartered
1 medium onion, diced
3 carrots, diced
3 stalks celery, diced
3 garlic cloves, diced (or 1/2 tsp garlic powder)
2 medium potatoes, diced
4 (284 ml) cans chicken broth or 4 (284 ml) cans vegetable broth
½ teaspoon salt or ½ teaspoon seasoning salt
½ teaspoon black pepper (to taste)
¼ teaspoon nutmeg (to taste)
¼ teaspoon cinnamon (to taste)
2 -3 tablespoons margarine
12-¾ cup light cream
1 tablespoon sour cream
¼ cup Bourbon (whiskey)

1
Bake the squash in the oven with a little water on a cookie sheet until fork tender.
2
Let cool & scoop flesh from peel & mash.
3
In a saucepan (or pot big enough to make soup), sautee in margarine, the onions, celery, garlic, carrots & potatoes until soft.
4
Stir in the salt, pepper, cinnamon, and nutmeg.
5
Stir in the soup broth or stock.
6
Stir in the cooled, mashed squash & simmer for a few minutes to let the flavors mix.
7
Ladle the mixture (in small batches) into the blender and puree until smooth and creamy, then transfer to a big bowl.
8
Repeat until all mixture from pot has been pureed.
9
Return the blended soup back into the pot and reheat slowly, and stir in the cream and bourbon (if desired.
10
).
11
Once reheated, ladle into bowls and add a tablespoon of sour cream to garnish (or stir in is good, too).
12
Enjoy!

3028

kcal

Calories

296

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 lbs butternut squash or 2 lbs buttercup squash, quartered, 1 medium onion, diced, 3 carrots, diced, 3 stalks celery, diced, and more.

Yes, Angie's Creamy Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Angie's Creamy Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions