Try out our Creamy Butternut Squash Soup recipe no matter your culinary skill level. Even beginner cooks can master delicious Creamy Butternut Squash Soup.
What You Need
Original recipe yields 7 servings
3 Tbsp. olive oil
1 cup chopped onion
2 cloves garlic, minced
2-1/2 lb. butternut squash, peeled, seeded and chopped
2 cans (14-1/2 oz. each) chicken broth
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
8 slices OSCAR MAYER Bacon, cooked, crumbled
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Let's Make It
Heat oil in large heavy saucepan on medium heat. Add onion and garlic; cook and stir 4 min. or until tender.
Add squash and broth. Bring to boil. Reduce heat to low; simmer 40 min.
Pour soup, in batches, into blender container; cover. Blend until smooth. Ladle soup into 7 individual bowls. Top each serving with sour cream and crumbled bacon. Serve with RITZ Crackers, if desired.
Substitute 2-1/2 lb. pumpkin, peeled, seeded and chopped, for the butternut squash.
For a little heat, sprinkle each serving with ground red pepper (cayenne).
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 7 servings, 1 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.