butternut squash soup

Creamy Butternut Squash Soup is my go to easy lunch or dinner during late summer and into winter. We grow butternut squash in our garden and this year I am going on three crops and I only planted once! It’s a good thing that butternut squashes keep for a long time. Needless to say, my kids love butternut squash recipes!

8 Can Mountain Soup is another easy and yummy soup to try…and you guessed it–you’ll need eight cans to make it.

butternut squash soup

I use a stick blender when blending my soup during the final step for a smooth texture. You could also use a regular counter top blender to make our Creamy Butternut Squash Soup, just blend in 3-4 batches. Either way, be careful of hot splatters! I like to serve this butternut recipe with french bread and a salad for a complete meal that will fill my kids’ tummies.

butternut squash soup butternut squash soup butternut squash soup butternut squash soup

Creamy Butternut Squash Soup


  • 2 Tablespoons butter
  • 3.5-4 cups butternut squash, peeled and cubed
  • 3 carrots, chopped
  • 1/2 cup sweet onion, chopped
  • 4 cups chicken broth
  • 1/2 cup heavy whipping cream
  • 4-5 sage leaves, chopped
  • salt, to taste


In a heavy pot, gently melt butter. Add butternut squash, carrots, and onion. Saute for 10-12 minutes. Add chicken broth and heat to a boil. Cover and simmer for 20 minutes or until carrots and squash are soft. Remove from heat. Stir in chopped sage and heavy whipping cream. Using a stick blender, very carefully blend until smooth.

butternut squash soup

This soup also tastes great cold so feel free to make it a day or two ahead, cool in refrigerator, and then serve on a warmer night.

butternut squash soup

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