Butternut Cream Soup


Use any kind of winter squash to make this soup—each will produce a slightly different, and delicious, taste.

  • 8Servings


  • 1 butternut squash, halved and seeded
  • 2 Tbs. butter
  • 1 cup minced onion
  • 1 tsp. ground coriander
  • 1 tsp. ground cardamom
  • 1/2 tsp. ground nutmeg
  • 2 cups chicken-flavored vegetable stock
  • 1 tsp. salt
  • 1/2 tsp. white pepper
  • 1 1/2 cups heavy cream


Preheat oven to 350F.

Place butternut squash cut side down on baking sheet. Bake at 350F about 25 minutes, or until tender and knife inserted in flesh comes out easily. Remove from oven, and set aside to cool. When cool enough to handle, scrape out flesh, and purée. Measure 3 cups, and save remainder for another use.

Heat butter in saucepan over medium heat, and add onion. Reduce heat to low, and cook until onion is transparent but not browned. Add 3 cups butternut purée, coriander, cardamom, nutmeg, stock, salt and pepper. Cook 15 minutes. (Soup may be made ahead to this point, and finished just before serving.)

Add heavy cream, and bring mixture back to a simmer. Adjust seasonings, remove from heat and serve.

Nutrition Information

  • Calories: 210
  • Carbohydrate Content: 8 g
  • Cholesterol Content: 70 mg
  • Fat Content: 20 g
  • Fiber Content: 2 g
  • Protein Content: 2 g
  • Saturated Fat Content: 12 g
  • Sodium Content: 1170 mg
  • Sugar Content: 4 g