Yellow Squash Soup With Cilantro Sour Cream

Yellow Squash Soup With Cilantro Sour Cream
65
6 Reviews
The fresh flavors of cilantro, basil and oregano season this squash soup recipe.
35 min
Prep Time
1:40
Total Time
10 (3/4-cup) servings

Ingredients

Soup

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.

Directions

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

Recipe Tips

Nutrition Facts (1 serving)

Calories
320
Cholesterol
60mg
Carbohydrates
34g
Protein
5g
Fat
19g
Sodium
350mg
Dietary Fiber
6g

Recipe Comments and Reviews

Rating

Love this recipe and have made it many times.

Rating

Served this with grilled cheese sandwiches for a big group. Everyone loved it!

Rating

A perennial fall favorite with my family! I always serve it as an appetizer at my Thanksgiving feast. It also freezes and reheats well.

Rating

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.

Rating

We have served tis to many people and it is received with applause! Thank you for all lyour great recipes!

Rating

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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