Savor a creamy, savory soup with flavorful squash and herbs.
Gluten-Free Butternut Squash Soup
- Prep Time 15 min
- Total 45 min
- Servings 12
- Ingredients 12
Ingredients
- 2 tablespoons butter or margarine
- 1 medium onion, chopped (1/2 cup)
- 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
- 1 lb butternut squash, peeled, seeded and cut into 1-inch cubes
- 2 medium pears, peeled and sliced
- 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon ground coriander
- 1 cup whipping (heavy) cream
- 1 medium unpeeled pear, sliced
- 1/2 cup chopped pecans, toasted
Make With
Progresso Broth
Instructions
-
Step1Melt butter in Dutch oven over medium heat. Cook onion in butter, stirring occasionally, until tender. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper and coriander. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until squash is tender.
-
Step2Pour about half of the soup into food processor or blender. Cover and process until smooth; pour into another container. Repeat with remaining soup. Return soup to Dutch oven.
-
Step3Stir whipping cream into soup. Heat over medium heat, stirring frequently, until hot (do not boil). Garnish with sliced unpeeled pear and pecans.
Nutrition
155
Calories
12g
Total Fat
2g
Protein
12g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 155
- Calories from Fat
- 110
- Total Fat
- 12g
- Saturated Fat
- 5g
- Cholesterol
- 25mg
- Sodium
- 240mg
- Total Carbohydrate
- 12g
- Dietary Fiber
- 2g
- Protein
- 2g
% Daily Value*:
- Iron
- 2%
- 2%
Exchanges:
2 Vegetable; 2 Fat;Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved