If you’re working to encourage your family to eat something new and different for dinner, then consider trying out our recipe for healthy butternut squash soup. What makes this particular soup unique is that it’s hearty enough to stand alone as an entrée. Also, because the recipe calls for butternut squash and four cups of vegetable broth, it’s relatively healthy. If you’re looking to increase your family’s daily consumption of vegetables, you should try this recipe. The recipe makes four to six servings, making it perfect to serve for either lunch or dinner. If you think your family might like this dish, consider sharing the recipe with them on Facebook, Pinterest, or Twitter.
Our healthy butternut squash recipe doesn’t take long to make. In order to get started, you’ll need two pounds of butternut squash, four cups of chicken or vegetable broth, one cup of Cabot Light Sour Cream (or Cabot Sour Cream), Cabot Cheddar, Cabot Salted Butter, red pepper, ground black pepper, a tablespoon of sugar, and chives. When preparing the recipe, you’ll need to combine the broth and the squash in a large saucepan. First boil the mixture, and then bring the heat down to medium, letting the squash break down further for twenty minutes. Then, after letting the soup cool a little, puree the mixture. Once it’s smooth, move it to a saucepan and add the final ingredients.
Butternut squash isn’t only good for you—it’s also filling and delicious too. If you happen to like our butternut squash soup recipe and you’re interested in trying another butternut-themed recipe, then check out our butternut squash and cheddar wontons. We’re confident that you and your family will savor our soup recipe, but we’d love to hear your feedback about it. If you have some feedback for us and would like to share your thoughts, please make sure to rate and review the dish.
2 pounds butternut squash, peeled and cut into chunks
4 cups chicken or vegetable broth
1 cup Cabot Light Sour Cream or Cabot Sour Cream
2 ounces Cabot Sharp Light Cheddar, grated (about ½ cup)
2 tablespoons Cabot Salted Butter
¼ teaspoon ground red pepper (cayenne)
Salt and freshly ground black pepper to taste
1 tablespoon sugar (optional)
Several chives, cut into 1-inch pieces
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COMBINE squash and broth, in large saucepan. Bring to boil, then reduce heat to medium. Simmer until squash is very tender, about 20 minutes.
REMOVE from heat and let stand until slightly cooled; puree in batches in blender.
RETURN puree to saucepan and place over medium-low heat. Stir in sour cream, cheddar, butter and red pepper. Season with salt and pepper.
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.
I love squash soups and this one is superb!! I would rate it 5 stars even my children and grandchildren love it!!
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
Great recipe. I added chipotle pepper to give it a "kick" which worked very well with the cheddar flavor.
This is a wonderful soup. I made it for a dinner party and it got rave reviews! Thank you Cabot!
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.