Creamy Butternut Squash Soup for a Souper Sunday Night Supper

Butternut Acorn Buttercup Hubbard Pumpkin Squash Soup

Yummy and nutritious…butternut squash soup!

  • Author: Sheryl "Wilderness Wife" Thompson
  • Yield: 8
  • Category: Soup
  • Cuisine: American


  • •1 large butternut squash
  • •2 tbsp. butter
  • •1 cup diced Vidalia onion
  • •6 c. chicken stock
  • •2 tsp. curry powder
  • •1/2 tsp. nutmeg
  • • 1 c. half and half (may use fat free)
  • •Salt and pepper
  • •Sour cream to garnish
  • •Croutons to garnish
  • •Parsley to garnish


  1. Peel 1 large butternut squash.
  2. Cut squash in half and scoop out seeds and pulp.
  3. Cut into 1-inch chunks.
  4. Sauté diced Vidalia onion in 2 tablespoons butter until translucent.
  5. Add cubed squash and simmer on low for 5 minutes.
  6. Turn burner to medium and add 6 cups chicken stock, 2 tsp. curry powder, 1 tsp. nutmeg and simmer for 25 minutes.
  7. Puree soup with an immersion blender until smooth.
  8. Add salt and pepper, to taste.
  9. Stir in 1 cup half and half or milk (more for a thinner soup).
  10. Simmer on low heat for 5 minutes.
  11. Garnish each bowl with a dollop of sour cream and some chopped parsley and crusty croutons.