Butternut Squash Soup

Butternut Squash Soup

In this recipe:

based on 3 reviews
This Looks YUMMY!
15 min.
35 min.
6 Servings

This sweet-spicy savory soup is a unique seasonal twist and features orange marmalade and vegetable bouillon for its sweet, buttery flavor. If cooking is your relished pastime, try this recipe to relieve stress or warm up your friends and family on a cold night.


  • 1/4 cup (1/2 stick) butter or margarine
  • 1/2 large yellow onion, chopped
  • 6 cloves garlic, chopped
  • 1 large butternut squash, peeled, seeded and chopped into chunks
  • 1/2 cup white wine
  • 1/2 cup orange marmalade
  • 3 sprigs fresh tarragon
  • 6 cups water
  • 6 MAGGI Vegetable Flavor Bouillon Cubes
  • 1 cup heavy cream
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MELT butter in large stockpot over medium heat. Add onion and garlic; cook, stirring occasionally, for 4 to 6 minutes or until onion is translucent. Add squash, wine, marmalade and leaves from tarragon sprigs; cook, stirring occasionally, for 3 minutes. Add water and bouillon; bring to a boil.

REDUCE heat to low; cook, stirring occasionally, for 10 to 15 minutes or until squash is soft. Transfer small batches to blender or food processor*; cover with lid and then with kitchen towel.

BLEND until smooth. Place blended soup back in pot; add salt and ground black pepper to taste. Stir in cream; heat through before serving.

*Only blend small amounts of hot liquid in blender or food processor. Hot liquid expands during blending process, increasing chance of liquid overflowing.

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Great grandma

Butternut is my favorite & this recipe is outstanding.

- mary dean from ravenna oh

Squash Soo-Sweet!

While squash soup is a favorite of mine, this recipe has an interesting juxtaposition of flavors- pungent, herbal, and sweet. The addition of white wine gives an outstanding underlayment of flavor. The amount of orange marmelade could be reduced for those of us who would prefer a more earthy, herbal flavor, but the use of Crosse & Blackwell orange marmalade makes for a surprise sweet tanginess to this fine soup. For Colling in a lighter vein, try substituting canola oil for part of the margarine and reducing the toal quantity by utilizing top qualtiy non-stick coolware. All in all,a wonderfull autumn treat with the ting of sweetness we all crave once the frost is on the butternut squash.

- Susan Ziegler from

Butternut squash soup

My wife is originally from Virginia, and she has served various types of squash such as butternut and spaghetti squash. When I saw this recipe, I knew it would taste great.

- Tom from Melbourne, FL

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Nutrition Facts

Serving Size: 1/6 of Recipe

Servings Per Recipe: 6

  • Amount Per Serving
  • Calories: 330
  • Calories from Fat: 200
  • Total Fat: 22g (34% of DV)
  • Saturated Fat: 14g (70% of DV)
  • Cholesterol: 75mg (25% of DV)
  • Sodium: 990mg (41% of DV)
  • Carbohydrates: 32g (11% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 19g
  • Protein: 2g
  • Vitamin A: 190% of DV
  • Vitamin C: 35% of DV
  • Calcium: 8% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.


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