Butternut Squash Soup

Credit for this recipe goes to my mother-in-law.  It was FANTASTIC!  I already liked eating the Wegman’s butternut squash soup plain, but Beth added some really great enhancements.  If you don’t have a Wegman’s by you, other brands would probably work just as well.  I know V-8 has one.  Or Imagine (the brand not the verb).

One of the biggest reasons I love this soup, minus the DELICIOUS taste, is how quick it is to prepare.


1 carton of Wegmans Butternut Squash Soup
1 butternut squash halved, cored, and peeled
1/4 cup heavy cream
sour cream (optional)
Parsley (garnish; optional)

Shake and pour the carton of soup into a saucepan.  Gently heat through on a medium/medium-high heat.  Stick the halved butternut squash into a large ziplock bag tightly.  Microwave for 5-6 minutes.  Or, you could bake it in the oven at 375 F for 45 minutes or so.  Then, mash the squash up with a fork and add the cream.  You could also add some butter if you wanted an even creamier taste (or if you need the extra bit of fat before/after strenuous exercise).  Mix in with the soup.  Pour into bowls to serve.  Add the sour cream and/or parsley if desired.  Serve hot.



Filed under Recipes

2 responses to “Butternut Squash Soup

  1. Merry

    Mmmmm, this sounds amazing!

  2. I love Butternut Squash soup. Perfect for the Fall weather!

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