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Yellow Squash Soup with Cilantro Sour Cream
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3 to 4 pounds butternut and/or acorn squash, cut in half, baked

1/2 cup Land O Lakes® Butter

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

3/4 teaspoon salt

1/8 teaspoon ground red pepper (cayenne)

3/4 cup Land O Lakes® Heavy Whipping Cream

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

 *Substitute 1/2 teaspoon dried basil leaves.
**Substitute 1/2 teaspoon dried oregano leaves.

How to make

  1. STEP 1

    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.)

  2. STEP 2

    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.

  3. STEP 3

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

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