Paula Deen's Butternut Squash Soup Recipe
Winters are ahead, and nothing is more comforting than trying out this Paula Deen Butternut Squash Soup.
Prep Time 5 minutes mins
Cook Time 40 minutes mins
Total Time 45 minutes mins
Course Chef's Delight
Cuisine American
Servings 4
Calories 200 kcal
Food Processor
Spoon
Saucepan
Soup Serving Bowl
- ½ Cup Cream
- 2 Tablespoons Butter
- 2 Peeled and Diced Carrots
- 1 Cup Onion
- 2 LB Butternut Squash
- 3 Cans Chicken Broth
- ½ Teaspoon Salt
Start by putting the blocks of squash in a saucepan.
Now add small cubes of carrots.
After carrots, add onion in the same saucepan.
Cook the veggies for some time.
Pour chicken broth into the veggies.
Now take a food processor and put the cooked veggies into it along with butter.
Give the veggies a good blend.
Add the pureed veggies to the saucepan and pour heavy cream in it.
Voila! The soup is ready to serve.
- It would help if you used a good quality broth as it makes up a large portion of the soup.
- Add a pinch of honey or sugar to make your soup more flavorful. This will balance the bitterness of the squash.
- Garnish the soup by adding a dollop of cream at last.
- Experiment with your soup by using different types of spices as per your taste preferences. For instance, ginger powder, cinnamon, and nutmeg.
- To give your soup a deep color and flavor, roast the squash before blending it.
Serving: 490g | Calories: 200kcal | Carbohydrates: 34g | Protein: 8.4g | Fat: 7g | Saturated Fat: 3.3g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 480mg | Potassium: 930mg | Fiber: 7.6g
Keyword Butternut Squash, Butternut Squash Soup, Paula Deen's Creamy Butternut Squash Soup Recipe