Butternut Squash Soup Recipe

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Recipes.net Team Published: May 6, 2020 Modified: October 26, 2020
Butternut Squash Soup Recipe

Don’t you just love the color of this soup? It tastes just as divine!

How To Make Butternut Squash Soup

A delectable bowl of creamy, smooth butternut squash soup with a little nudge of heat from green curry sauce.

  • 3 lb Butternut Squash
  • 1 pkg Campbell’s Thai Green Curry Skillet Sauce
  • 32 oz Chicken Broth (boxed)
  • ½ pkg Dried Onion Soup Mix
  • 3 tbsp. Olive Oil
  • 2 tbsp. Butter
  • ½ cup Carrots (chopped )
  • 1 White Onion (medium, chopped)
  • 3 Garlic cloves (chopped )
  1. Start by preheating the oven to 350 degrees.
  2. Take the squash, cut it in half and spoon out seeds.
  3. Take out a baking sheet and place the squash on it.
  4. Then cover squash in olive oil.
  5. Make sure squash in completely cover in oil.
  6. Bake squash face down in the oven.
  7. Keep inside for about an hour, until the skin can easily be pierced with a fork.
  8. Remove from oven and let cool.
  9. Once cooled, remove the skins.
  10. Melt butter in a large skillet, then add the remaining vegetables and cook on medium heat until they begin to soften.
  11. This will take about 5 minutes.
  12. Add squash to the mix and mash with fork.
  13. Next, add the remaining ingredients.
  14. Then mix thoroughly with a spoon and bring to a boil.
  15. Lower heat and let simmer for 20 minutes.
  16. Puree the soup in a food processor and serve.

How To Make Butternut Squash Soup

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A delectable bowl of creamy, smooth butternut squash soup with a little nudge of heat from green curry sauce.

Prep: 15 mins
Cook: 2 hrs
Total: 2 hrs 15 mins
Serves:
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Ingredients

  • 3 lb Butternut Squash
  • 1 pkg Campbell's Thai Green Curry Skillet Sauce
  • 32 oz Chicken Broth, boxed
  • ½ pkg Dried Onion Soup Mix
  • 3 tbsp. Olive Oil
  • 2 tbsp. Butter
  • ½ cup Carrots, chopped
  • 1 White Onion, medium, chopped
  • 3 Garlic cloves, chopped

Instructions

  1. Start by preheating the oven to 350 degrees.
  2. Take the squash, cut it in half and spoon out seeds.
  3. Take out a baking sheet and place the squash on it.
  4. Then cover squash in olive oil.
  5. Make sure squash in completely cover in oil.
  6. Bake squash face down in the oven.
  7. Keep inside for about an hour, until the skin can easily be pierced with a fork.
  8. Remove from oven and let cool.
  9. Once cooled, remove the skins.
  10. Melt butter in a large skillet, then add the remaining vegetables and cook on medium heat until they begin to soften.
  11. This will take about 5 minutes.
  12. Add squash to the mix and mash with fork.
  13. Next, add the remaining ingredients.
  14. Then mix thoroughly with a spoon and bring to a boil.
  15. Lower heat and let simmer for 20 minutes.
  16. Puree the soup in a food processor and serve.
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