Butternut Squash Soup

Had this last night at a Relief Society meeting/homemaking/HFPE/enrichment and it was amazing.  I didn't add the sour cream or croutons and it was still SO delicious!

1 butternut squash
1 small onion
2-3 carrots
32 oz. chicken stock
1 tsp. garlic
sour cream/croutons

Cut the squash lengthwise and scrape out seeds. Roast in oven cut side down about an hour, or until very tender, at 375. In a pot add chopped onion, carrots, and garlic. Cover with broth and simmer until tender. When the squash is done, let it cool a bit then scrape it out of the skin and add to the veggies in the pot. Add remaining stock and simmer. Using a measuring cup, add to blender and blend until smooth. Serve hot.  Garnish with a dollop of sour cream and croutons.


  1. I love soup. Love it. I can't wait to try this one.

  2. Velvety, savory, buttery and delectable!

  3. This soup is SO GOOD! My three year old requested the leftovers for lunch.
    I did add a couple more carrots. I used a hand blender instead of transferring it to the blender, because it is easier with the same results. I also blended in a cup of sour cream at the end instead of using it as a garnish.

  4. I use an immersion blender, too -- glad you enjoyed it two years later! ;P

  5. I made it last year too and loved it. I just thought that I would add the tip about the blender. :)