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  • 1 tbsp olive oil
  • 2 medium butternut squash (2 lbs), peeled, seeded and cut into chunks
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1/2 tsp ground allspice
  • 2 cans (10 fl. oz) chicken broth
  • 1/2 cup light sour cream, divided


Servings 8
Preparation time 20mins
Cooking time 45mins


Step 1

Heat oil in large saucepan on medium heat. Add squash, onions and garlic; cook 5 to 10 minutes or until crisp-tender, stirring occasionally. Stir in allspice, cook 1 minute.

Add chicken broth. Bring to boil; cover. Reduce heat to low; simmer 15 minutes or until squash is tender. Add, in batches. to food processor, cover. Process until smooth. Return to saucepan. Cook until heated through, stirring occasionally.

Ladle soup into eight bowls. Add 1 tbsp sour cream to each bowl; stir gently to swirl. Serve with crackers.


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