Paula Deen Creamy Squash Soup

Paula Deen Creamy Squash Soup turns butternut squash, carrots and onion into a silky smooth soup in 55 minutes, and it serves 4. Save this easy butternut squash soup for a weeknight dinner, Sunday dinner or holiday table, because it's a simple one-pot Southern comfort food recipe.

Simmer the squash uncovered for the full 40 minutes, since that is when the broth reduces and the pieces turn soft enough to puree smooth. Pull it early and you get a thin, slightly grainy soup that tastes more like broth than squash.

Paula stirs a little hot puree into the cream before adding it back to the pot, which keeps the cream from curdling. Blending the butter in with the squash also gives the soup a rounder, richer finish than stirring it in at the end.

Paula Deen Creamy Squash Soup

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Course: SoupCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

210

kcal

Butternut squash, carrots and onion simmer in chicken broth until soft, then blend with butter into a velvety puree. A swirl of tempered cream makes it smooth and rich without feeling heavy.

Ingredients

• ½ teaspoon salt
  

• 2 tablespoons Butter
  

• 3 (13¾-oz) cans chicken broth
  

• 2 carrots, peeled and diced
  

• 1 cup diced onion
  

• 2 lb butternut squash, halved, peeled, and seeded; cut into 1-inch pieces
  

• ⅓ to ½ cup light cream, or heavy cream, if desired
  

Directions

• Simmer the vegetables: Place 2 pounds butternut squash, 2 diced carrots, 1 cup diced onion and 3 cans chicken broth in a saucepan, then add 1/2 teaspoon salt. Simmer uncovered for 40 minutes until the squash is very tender.
• Puree with butter: Add 2 tablespoons butter to the pot, then puree the soup in a blender or food processor. Work in batches if needed, so the hot soup doesn't splash out of the lid.
• Temper the cream: Pour a little of the hot puree into 1/3 to 1/2 cup light cream, stirring as you go. That warms the cream gently, so it won't curdle when it hits the soup.
• Stir and serve: Stir the tempered cream back into the soup until it's smooth and evenly colored. Then ladle it into wide, shallow bowls and add a dollop of sour cream, if you like.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Vitamix E310 blender, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use heavy cream instead of light cream?

Yes, the recipe says heavy cream works if you want a richer soup. Temper it the same way, with a little hot puree first, so it blends in smoothly.

How long does creamy squash soup keep in the fridge?

Store it in an airtight container in the fridge for about 3 to 4 days. Reheat it gently over low heat, since boiling a cream soup can make it separate.

Can I make this soup ahead of time?

Yes, the soup holds up well, so you can make it a day ahead. Keep the sour cream out until serving, and warm the soup slowly before you ladle it.

Do I need a blender for this soup?

A blender or food processor both work, and an immersion blender will too if you have one. Just puree until no chunks of squash or carrot are left.

Why is my squash soup thin or grainy?

Usually the squash didn't simmer long enough to get fully tender. Give it the whole 40 minutes uncovered, then blend until it's completely smooth.