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Butternut Squash Soup

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I made this for dinner on Halloween and it was delicious.  I’m not a huge squash fan, so I like it when recipes add extra flavors so the squash flavor isn’t too overwhelming. We served this with pumpkin bread and it was an excellent and seasonal Halloween meal.

Butternut Squash Soup

Yield: 4

Butternut Squash Soup

Butternut Squash Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 slices bacon
  • 2 Tablespoon butter
  • 1/2 onion, chopped
  • 1 leek, chopped
  • 1 garlic clove, minced
  • 1 butternut squash, seeded, peeled and cubed
  • 2 apples, chopped
  • 2 cups broth, chicken or veggie
  • 1/2 cup Greek yogurt
  • 1/2 cup cream cheese
  • 3 teaspoon chili powder
  • 2 teaspoon salt

Instructions

  1. Cook bacon, crumble and reserve.
  2. Sautee onion, leek and garlic in butter for 10 minutes. (You could sautee them in the bacon grease, but since my daughter is vegetarian I used butter)
  3. Add squash, apple, broth and 1/2 c. water. Cover and simmer for 15 minutes.
  4. Puree in a blender until soup is smooth. Then add in yogurt, cream cheese and spices and cook on low heat until smooth. Don't let it boil.
  5. Top with crumbled bacon.

Notes

Nutrition facts are estimates.

Nutrition Information:

Yield:

4

Amount Per Serving: Calories: 369Saturated Fat: 10gCholesterol: 54mgSodium: 1893mgCarbohydrates: 43gFiber: 7gSugar: 17gProtein: 8g
By on November 9th, 2010

1 thought on “Butternut Squash Soup”

  1. Ooh this is a little different than the recipe I have. I love it but it calls for curry and my husband hates curry. I will have to try this with the chili powder and see how it works out!

    Reply

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