Autumn Butternut Cream Soup Recipe


  • 2 TBS EVOO
  • 1 large yellow onion, peeled and sliced
  • 1 medium butternut squash, peeled, cored and diced
  • chicken broth to cover (about 4 cups)
  • 2 fire-roasted red paprika peppers (from jar is fine)
  • 1/2 cup heavy cream
  • 1/4 tsp. fresh-ground nutmeg
  • 1/2 tsp. fresh-ground black pepper
  • salt to taste


An Easy, Yummy Autumn Soup Which Can Be Reheated Indefinitely. Serve With Crunchy Homemade Croutons.

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