Herb & Grits Muffins
Herb & Grits Muffins
November 12, 2013
Safe Holiday Travel
November 13, 2013
Show all

AMAZING Creamy Homemade Butternut Squash Soup

Butternut Squash Soup

Butternut Squash Soup

Print Friendly, PDF & Email
Butternut Squash Soup

Butternut Squash Soup

This soup is incredibly satisfying, with a creamy silky texture and sumptuous flavor.  It can be made with your favorite winter squash, but the Butternut gives a fabulous depth and perfect balance.

It’s not difficult at all, and is so comforting as a main dish, or as part of a meal. You will be proud to serve this soup with it’s sophisticated taste.  I’ll show you just how easy it is to put together.    


AMAZING Creamy Homemade Butternut Squash Soup


4 – 5 lb. butternut squash (approx. 8-9 cups cubed)

2 cups water

2 chicken bouillon cubes (Knorr brand is my preference) 4 regular cubes or to taste

½ cup butter

1 medium onion, chopped

1 Tbl. garlic, minced

2 tall cans evaporated milk

½ cup milk

1/4 tsp. curry powder

¼ tsp. Montreal Steak Seasoning

¼ tsp. salt

1/8 tsp. hot pepper sauce

Dash nutmeg, fresh if possible

1 Tbl. brown sugar – or to taste


Wash outside of squash; slice in half, then strips, remove seeds and slice off rind.

Cut into 1” cubes.Butternut Squash Soup 1

Butternut Squash Soup 2Place the squash cubes in large saucepan, add water and chicken bouillon.

Bring to a boil, cover, reduce heat and simmer until tender; about 10-15 minutes.

While the squash is cooking, sautée the chopped onion and garlic in the butter until the onion is tender and beginning to brown or caramelize.Butternut Squash Soup 3Grate nutmeg if using fresh- which makes the soup SCRUMPTOUS!Butternut Squash Soup 4

Mix together the squash and onion mixture, along with approximately ½ cup evaporated milk, in a blender or food processor (a portion at a time) and puree.

Hold a towel over the top, tightly, to prevent the hot soup from spilling out the top and burning you.Butternut Squash Soup 4Pour the pureed squash mixture back into the pan.

Add the rest of the evaporated milk, milk, spices and sugar, and warm through – but do not bring to a boil! 

Thin with additional milk if you want to desired consistency.

Carrie Groneman’s recipe.  Copyright Carrie Groneman, A Mother’s Shadow, 2013 & 2014

Click HERE for instructions on how to cook Winter Squash






Click HERE for Streusel Topped Squash Muffins

Muffins 1






Click HERE for Roasted Winter Squash & Greens

Roasted Squash Salad 2






Click HERE for Caramelized Roasted Winter Squash

Squash 1





Recognize a blessing and be a blessing today.

Print Friendly, PDF & Email


  1. Nicolette says:

    This looks amazing! I think I’ll be making soup all weekend 😉

  2. Diane Roark says:

    Thanks for linking up this squash recipe. I was just thinking this past week that I have never made a Butternut Squash soup. I truly need to. Your looks amazing.
    Diane Roark

  3. Hi Carrie! I ran across your blog at the Fun Friday Blog Hop. I’m so glad I did! I love this soup recipe and if you don’t mind I’d like to feature it on my blog (giving you full credit and linking back to you of course). I’m following you via Bloglovin’. Please follow me back and have a great weekend! 🙂


  4. Thanks so much for sharing with Wednesday’s Adorned From Above Link party.
    Debi and Charly at Adorned From Above

  5. I just love how beautiful butternut squash looks. Thanks for sharing at Simple Supper Tuesday.

  6. Diane Roark says:


    This butternut squash recipes look delicious. I sure it would taste great with all these great seasonings. I pinned it!
    Thank you so much for stopping by and linking up with Saturday Dishes.

    Diane Roark

Leave a Reply

Your email address will not be published. Required fields are marked *