Yellow Squash Soup With Cilantro Sour Cream

Yellow Squash Soup With Cilantro Sour Cream

The fresh flavors of cilantro, basil and oregano season this squash soup recipe.

35 min.prep time 1:40total time
10 servings
555 Ratings

Ingredients

Soup

3 to 4 pounds butternut and/or acorn squash, cut in half, baked
1 small (1/2 cup) onion, finely chopped
2 teaspoons finely chopped fresh garlic
1/4 cup all-purpose flour
2 cups milk
1 (14-ounce) can vegetable or chicken broth
1/3 cup maple syrup or maple-flavored syrup
3/4 teaspoon salt
1/8 teaspoon ground red pepper
1 tablespoon chopped fresh cilantro
1 1/2 teaspoons chopped fresh basil leaves*
1 1/2 teaspoons chopped fresh oregano leaves**

Cilantro Cream

3 tablespoons chopped fresh cilantro
1/2 cup sour cream

Directions

Scoop baked squash from skins. Place half of squash in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend at high speed until well mixed. Spoon into bowl; set aside. Repeat with remaining squash. (You should have 3 1/2 to 4 cups squash.)

Melt butter in 4-quart saucepan until sizzling; add onion and garlic. Cook over medium heat, stirring occasionally, 5-7 minutes or until onion is softened. Stir in flour; continue cooking, stirring constantly, 3-4 minutes or until bubbly. Stir in milk and vegetable broth with whisk. Stir in squash, maple syrup, salt and pepper. Gradually whisk in whipping cream, 1 tablespoon cilantro, basil and oregano. Reduce heat to low. Cook, stirring occasionally, 50-60 minutes or until flavors are blended.

Combine 3 tablespoons cilantro and sour cream in bowl. Dollop sour cream mixture onto each serving of soup.

*Substitute 1/2 teaspoon dried basil leaves.

**Substitute 1/2 teaspoon dried oregano leaves.

Nutrition Facts (1 serving)

Calories: 320

Fat: 19g

Cholesterol: 60mg

Sodium: 350mg

Carbohydrates: 34g

Dietary Fiber: 6g

Protein: 5g

Recipe #7852©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

Served this with grilled cheese sandwiches for a big group. Everyone loved it!
A perennial fall favorite with my family! I always serve it as an appetizer at my Thanksgiving feast. It also freezes and reheats well.
I've made this recipe over and over again. Everyone loves it. I began substituting Almond Milk instead of the cream and milk because my husband is alergic to dairy products. It still is fabulous even with the substitution.
We have served tis to many people and it is received with applause!
Thank you for all lyour great recipes!
This is the best butternut squash soup I have ever tried. I made it for some friends for lunch and they all raved about it. I will be making this again very soon!

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