Butternut Squash Soup Recipe

Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lb. squash, peeled and seeded; 1 Tbsp. margarine; 1 medium onion, chopped; 1 clove garlic, minced; 1/2 tsp. curry; 1/8 tsp. crushed red pepper (optional); 3 (10 3/4 oz.) cans chicken broth; 1 c. water; 1/4 tsp. nutmeg; 1 tsp. Worcestershire sauce; 1 Tbsp. creamy peanut butter; 1/2 c. cream or evaporated milk

Servings: persons

2 1/2 lb. squash, peeled and seeded
1 Tbsp. margarine
1 medium onion, chopped
1 clove garlic, minced
1/2 tsp. curry
1/8 tsp. crushed red pepper (optional)
3 (10 3/4 oz.) cans chicken broth
1 c. water
1/4 tsp. nutmeg
1 tsp. Worcestershire sauce
1 Tbsp. creamy peanut butter
1/2 c. cream or evaporated milk

1
Saute onion until wilted.
2
Add garlic.
3
Cut squash into 1-inch cubes.
4
Put into soup pot.
5
Add chicken broth, water and nutmeg; boil until squash is tender.
6
Remove from heat.
7
Add curry and pepper; stir.
8
Stir in Worcestershire sauce and peanut butter. Whirl mix in blender or food processor, adding cream or evaporated milk.
9
Reheat.
10
Freezes well.

259

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2 1/2 lb. squash, peeled and seeded, 1 Tbsp. margarine, 1 medium onion, chopped, 1 clove garlic, minced, and more.

Yes, Butternut 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.

Butternut Squash Soup

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