Skip to content
Butternut Squash Soup

Alice’s Creamy Butternut Squash Soup


Alice's Creamy Butternut Squash Soup
Recipe By:
Serves: 10-12
  • 6 lbs. butternut squash (This is about 3 of the squash.)
  • 2 large Vidalia onions, chopped
  • 1 lb. bag of baby carrots
  • 3 boxes of chicken broth or 9 cans
  • 2 cans of cream of potato soup
  • 6-8 whole red potatoes or 4 large turnips
  • 1 stick butter, optional
  • Salt and pepper to taste
  • Milk, half and half, optional
  • Sour cream for garnish, optional
  • 3-4 lbs. crawfish tails or 4 lbs. small shrimp or 4 lbs. lump crabmeat or any combination of the seafood—TOTALLY OPTIONAL!!!
  1. These squash are terribly tough to cut. So I have learned over the years, just to wash them and place them on a baking sheet and place in 350 oven and bake until tender. Let them cool, peel, remove seeds and cut into chunks.
  2. In a large pot, combine squash that has been cubed, onion, carrots, broth, potatoes or turnips and let simmer uncovered until everything is tender.
  3. With a perforated spoon remove all the veggies and place in another pot. With a hand immersion blender, puree the veggies until smooth. If you are using a food processor, take the veggies and place in the processor in small batches and then place in another pot.
  4. After all is pureed, start adding the broth that the veggies cooked in. Add broth and mix until you get the desired thickness of the soup you like.
  5. Add butter and taste for seasoning. You will probably have leftover broth, just freeze and use for another time.
  6. Now when ready to serve, you can add a little milk, half and half or nothing if you like. The soup is so wonderful on its own that I do not find the milk necessary.
  7. For added bonus: Saute crawfish or shrimp or both and add to soup mixture. If using crab, just add to soup to heat through.
******My favorite is adding the shrimp and crabmeat. I serve this at Thanksgiving and Christmas. Everyone loves this soup. You will see it will become one of your favorites.

Print Friendly, PDF & Email
Back To Top