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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.

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35 min
Prep Time
1 hr 40 min
Total Time
10 (3/4-cup)



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.

Nutrition (1 serving)

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