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Cabot Reduced Fat Butternut Squash Soup
This is a wonderful soup. I made it for a dinner party and it got rave reviews! Thank you Cabot! on 11/16/2009
Great recipe. I added chipotle pepper to give it a "kick" which worked very well with the cheddar flavor. on 11/16/2009
This is superb soup! I have given the recipe to many, many friends after they have eaten the soup. It is great as a main meal or as an appetizer. For a main meal, you must increase the recipe.
I use 2" chive pieces (and plenty of them) on each bowl. on 11/16/2009
This is a simple recipe to make (especially using a hand blender) and is always a hit. It has quickly become my family's favorite soup and we race to get that last bowl. The number one "Mm-mm-mm Good" soup!!! on 11/16/2009
I roasted the squash for about 30 mins at 400 F to give it more flavor. I forgot to add the sour cream. I realized this when I was serving the soup, and added a dollop to each bowl. This seemed to actually work best – when I later added sour cream to the leftovers, it curded. I added salt, and omitted the sugar since we don't like sweet soups. on 11/16/2009
I love squash soups and this one is superb!! I would rate it 5 stars even my children and grandchildren love it!! on 12/22/2010
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Nutrition Analysis
| Calories | 168 |
| Total Fat | 10g |
| Saturated Fat | 5g |
| Cholesterol | 22mg |
| Sodium | 1073mg |
| Carbohydrates | 14g |
| Dietary Fiber | <1g |
| Protein | 7g |
| Calcium | 100mg |
2 pounds butternut squash, peeled and cut into chunks
4 cups chicken or vegetable broth
1 cup Cabot Light Sour Cream or Regular Sour Cream
2 ounces Cabot Sharp Light Cheddar, grated (about 1/2 cup)
2 tablespoons salted butter
1/4 teaspoon ground red pepper (cayenne)
Salt and freshly ground black pepper to taste
1 tablespoon sugar (optional)
Several chives, cut into 1-inch pieces
1. In large saucepan, combine squash and broth. Bring to boil, then reduce heat to medium. Simmer until squash is very tender, about 20 minutes.
2. Remove from heat and let stand until slightly cooled; puree in batches in blender.
3. Return puree to saucepan and place over medium-low heat. Stir in sour cream, cheddar, butter and red pepper. Season with salt and pepper.
4. Stir until heated through (do not allow to boil). Taste soup, adding sugar if squash was not particularly sweet. Serve sprinkled with chives.
Recipe courtesy of Chef Jon Ashton
