Butternut Squash Soup Recipe

Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. cubed, peeled butternut squash; 2 c. water; 2 c. chicken broth; 1 Tbsp. soy sauce; 3 chopped fresh basil leaves or 1 tsp. dried; 3 sprigs marjoram or 1 tsp. dried; 2 Tbsp. cooking wine; 2 bay leaves; 2 bouillon cubes; 1 tsp. dried coriander; 1 tsp. powdered cardamom

Servings: persons

4 c. cubed, peeled butternut squash
2 c. water
2 c. chicken broth
1 Tbsp. soy sauce
3 chopped fresh basil leaves or 1 tsp. dried
3 sprigs marjoram or 1 tsp. dried
2 Tbsp. cooking wine
2 bay leaves
2 bouillon cubes
1 tsp. dried coriander
1 tsp. powdered cardamom

1
Cook the squash in water with herbs and bouillon cubes.
2
Saute onion and garlic.
3
Add to squash and puree in a processor.
4
Return to pan.
5
Add broth, soy sauce and cooking wine.
6
Cook for 5 minutes.
7
Remove bay leaves.
8
If the soup is too thin, thicken with 1 to 3 tablespoons cornstarch moistened in 1 to 3 tablespoons water.
9
Serve warm or cold with a dollop of sour cream or yogurt.

1937

kcal

Calories

200

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 11 ingredients. The key ingredients include: 4 c. cubed, peeled butternut squash, 2 c. water, 2 c. chicken broth, 1 Tbsp. soy sauce, 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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