BEST COLD DAY BUTTERNUT SQUASH
SOUP
 
butternut squash
butter
Vidalia onion
chicken stock
nutmeg
half and half (may use fat free)
dill
salt and pepper

Peel 1 large butternut squash. Cut squash in half and scoop out seeds and pulp. Cut into 1-inch chunks.

Sauté 1/2 chopped Vidalia onion in 2 tablespoons butter until translucent.

Add cubed squash and simmer on low for 5 minutes. Add 6 cups chicken stock or low sodium bouillon.

Simmer for 25 minutes.

Remove from heat and allow to cool. Puree in blender. (Do not do this while squash is hot. Steam may crack the glass or cover of blender.)

Return pureed squash to a pot. Stir in 1 cup half and half or milk (more for a thinner soup).

Add 2 tsp. dried dill, 1 tsp. nutmeg, and salt and pepper, to taste.

Simmer for 10 minutes. Garnish each bowl with a sprig of fresh dill.

Serve with a French baguette.

Submitted by: Linda Sjogren

recipe reviews
Best Cold Day Butternut Squash Soup
 #15792
 Toby says:
This recipe is simple, easy and delicious. It took about an hour from start to finish. I imagine a person could even throw everything in a crock pot after the onions are sauteed and slow cook while at work for a very quick dinner. Awesome recipe!
 #30188
 Krystal (Washington) says:
This is a wonderful recipe. My husband just absolutely loves it. Its really easy to make, and the nutmeg/dill combination makes for a yummy squash soup.
   #48778
 Jess (Illinois) says:
Nice and easy to make. Will be a tasty recipe for the fall. As a variation, I added some leftover potatoes and a carrot with the squash. To liven it up, I also threw in a garden jalepeno.
   #50078
 Kichigai Dave (United States) says:
Reduce the amount of broth down to 3 cups or it will be quite salty. Instead try adding apple cider (1-1/2 cups) with a little apple brandy (like a 1/4 cup). If it's not as thick as you like, add a little cream cheese to make it creamier/thicker. I used low fat. The 2nd time I even added 1/2 a granny smith apple with the squash! It turned out amazing!
 #50110
 Dawn (Texas) says:
I used vegetable broth & soy milk to make it vegan... it was delicious!
 #56719
 Joy Hingston (Ohio) says:
Made for first time on Christmas Day. What a wonderful soup. Everyone loved it.
   #78052
 Melody (Texas) says:
This is a perfect, creamy, delicious, butternut squash soup! I love it!
   #78396
 Lara (Ohio) says:
Delicious and Creamy! I added 2 tbsp. of Stadium Mustard to give it a little tang. Yum!
   #82279
 Geri Collard (Michigan) says:
Easy, healthy,and tasty are 3 good reasons to make this again. The hardest part of this was peeling the squash.
   #94383
 Cherish (Pennsylvania) says:
By far our *favorite* butternut squash recipe! ... it's perfect ... super easy ... a great soup to share and give to others for a comfort dinner.... I like to add a few carrots.... thanks!
   #103604
 Sheila (Georgia) says:
I didn't realize it would be so tough to peel the squash, but it was soo worth it! Presently surprised with this simple recipe. I will be ready to make this one again!
   #110230
 Angela P. (Indiana) says:
So simple and delicious! My family really liked it!
   #112574
 Nancy (Minnesota) says:
This was super delicious. Instead of cutting hard squash I precooked the squash in the oven and then added the pulp to the pot, I also added 1 1/2 peeled and diced apples. I will make this again and again.
   #124881
 Cherish (Georgia) says:
I was surprised to find out one night that my husbands favorite soup is butternut squash soup because of all the years we've been together, I've never seen him eat it nor have I made it until one night I decided to and came across this recipe. It is the best butternut squash soup we have ever had and so simple! I have made it ever since. It's been 4 years. I don't change a thing. The dill is perfect.
   #135639
 Cheryl (New Jersey) says:
So easy and so delicious!

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