Butternut Squash Soup

Butternut Squash Soup
Makes:
6
Prep Time:
15
minutes
Total Time:
35
minutes
based on 3 reviews
1

Dietary Considerations:

Vegetarian
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.

In this recipe:

Store Locator

Ingredients:

  • 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

Directions:

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.


Reviews:

Review This Recipe

Great grandma

 Star(s)

mary dean from ravenna oh

Butternut is my favorite & this recipe is outstanding.

Read More Reviews

Review This Recipe
  •  Star(s)

    Great grandma

    mary dean from ravenna oh

    Butternut is my favorite & this recipe is outstanding.

  •  Star(s)

    Squash Soo-Sweet!

    Susan Ziegler from

    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.

  •  Star(s)

    Butternut squash soup

    Tom from Melbourne, FL

    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.

Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • 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.

Thank you for subscribing to the Meals.com newsletter!

You will start receiving emails filled with delicious recipes and cooking tips shortly.

What’s for dinner?

The answer is easy with our most popular recipes!
Sign up for our newsletter.

See example email PRIVACY POLICY

recipe finder

Pinpoint a delicious recipe for any occasion faster using our recipe finder.

Find Recipes

tell us what you think

Cancel
Submit Your Review

Butternut Squash Soup

Ingredients

  • 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

 

Directions

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.

Save to Recipe Box

Please Sign In to save this recipe to your Recipe Box. You will be returned to this recipe once signed in.

Sign In

add to my recipe box

Butternut Squash Soup

Add to Folder Cancel

recipe added successfully!

Butternut Squash Soup was added to your  folder.

Close

share with your friends

Butternut Squash Soup