Creamy Butternut Soup

45 4 servings, 1-1/2 cups (375 mL) each
Recipe By
(17) 16 Reviews
Prep Time
Total Time

4 servings, 1-1/2 cups (375 mL) each

Creamy without the added cream. Never tried butternut squash? This is a great recipe.

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What You Need

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Make It

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  • Bring 1 can broth, onions, carrots and celery to boil in large saucepan on medium-high heat; cook 5 to 10 min. or until vegetables are crisp-tender, stirring occasionally.
  • Add squash, rice and nutmeg; mix well. Stir in water and remaining broth; simmer on medium-low heat 10 to 15 min. or until squash is tender, stirring occasionally.
  • Blend soup, in small batches, in blender or food processor until smooth. Return to saucepan; stir in milk. Cook on low heat 5 min. or until heated through, stirring occasionally.

Special Extra

Top each serving of this satisfying hot soup with a small spoonful of sour cream; swirl gently.


  • 4 servings, 1-1/2 cups (375 mL) each

Nutrition Bonus

This creamy soup is an excellent source of vitamin C thanks to the butternut squash.

Nutritional Information

Serving Size 4 servings, 1-1/2 cups (375 mL) each
Calories 160
% Daily Value
Total fat 2g
Saturated fat 1g
Cholesterol 5mg
Sodium 400mg
Carbohydrate 31g
Dietary fibre 5g
Sugars 8g
Protein 7g
Vitamin A 160 %DV
Vitamin C 40 %DV
Calcium 15 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • afield |

  • skinny16 |

    I love this recipe. So very easy, and It makes a large batch. Before I added the milk, I divided up the batch and froze some for a later dinner. It is great!!!

  • LDibb |

    Very, very good. Made this for thanksgiving dinner as a starter and was very popular.