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Creamy Butternut Soup

Thick and filling, this soup, topped with chives and a drizzle of sour cream, looks as special as it tastes. —Amanda Smith, Cincinnati
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    10 servings (2-1/2 quarts)


  • 1 medium butternut squash, peeled, seeded and cubed (about 6 cups)
  • 3 medium potatoes (about 1 pound), peeled and cubed
  • 1 large onion, diced
  • 2 chicken bouillon cubes
  • 2 garlic cloves, minced
  • 5 cups water
  • Sour cream and minced fresh chives, optional


  • In a 6-qt. stockpot, combine first six ingredients; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 15-20 minutes.
  • Puree soup using an immersion blender. Or, cool slightly and puree
  • soup in batches in a blender; return to pan and heat through. If desired, serve with sour cream and chives.
Nutrition Facts
1 cup: 112 calories, 0 fat (0 saturated fat), 0 cholesterol, 231mg sodium, 27g carbohydrate (5g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 starch.

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Average Rating:
  • Jennifer
    Oct 1, 2018

    Fabulous low calorie yet filling soup! The recipe is versatile. I have used steamed carrots instead of potatoes, homemade chicken broth, allspice and ginger for additional flavor and bacon bits for garnish. Great for Minnesota's cooler seasons.

  • lizzy1950
    Aug 30, 2014

    My family loved this soup. I have now made it several times.

  • DianeBasket
    Jan 6, 2014

    My family loved this- left out the garlic. Great for lunch on a cold winter day. Topped with croutons. Will save recipe on Pinterest!

  • smagal
    Nov 19, 2013

    So creamy and yummy.

  • kcadams
    Dec 30, 2012

    This is a family favorite!!!!

  • ExeterparkCindy
    Nov 3, 2012

    Recipe was very easy to make. We loved the consistency of the soup and the subtle mild flavor. Sour cream enhanced the flavor. I used a butternut squash; but I'll try buttercup next time which I think will give it more flavor.

  • bribarb1
    Oct 10, 2012

    No comment left

  • LisaLozosky
    Jan 22, 2012

    I loved the simplicity of this recipe, but my husband and I thought it was completely void of flavor. I tried the brown sugar and nutmeg that another reviewer suggested. I even dumped in some black pepper. We still didn't like it.

  • tmw2000
    Nov 9, 2011

    I must have made a different soup but no one in my family would eat.

  • TC the cook
    Feb 17, 2011

    really good and easy to make.