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Creamy Squash Soup

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 40 minutes

Servings: 4


  • ½ teaspoon salt
  • 2 tablespoons butter
  • 3 (13¾-oz) cans chicken broth
  • 2 carrots, peeled and diced
  • 1 cup diced onion
  • 2 lb butternut squash, halved, peeled, and seeded; cut into 1-inch pieces
  • ⅓ to ½ cup light cream, or heavy cream, if desired


Place squash in saucepan along with carrots, onions and broth, then add in the salt. Simmer 40 minutes uncovered. Puree soup in a blender or food processor along with 2 tablespoons butter. Pour a little hot puree into the ⅓-½ cup cream so not to curdle the cream; add to soup. Serve in a wide mouth shallow bowl with a dollop of sour cream, if desired.

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