Butternut Squash Soup

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  • 3/4 Cup Guida's Dairy Heavy Whipping Cream, Divided
  • 4 Tbsp Guida's Dairy Butter
  • 2 Oz Onions, Diced
  • 10 Oz Celery, Diced
  • 1 Oz Carrots, Diced
  • 4-8 Cloves Of Garlic, Minced
  • 1/2 Cup All-purpose Flour
  • 6 Oz Butternut Squash, Cubed
  • 3 Cups Chicken Stock Or Broth
  • 1 Tbsp Dark Brown Sugar
  • 1 Tsp Kosher Salt
  • 1 Tsp Ground Black Pepper
  • 1 Tsp Grated Cinnamon


  1. Melt butter in a large pot over low to medium heat.
  2. Add onions, celery, carrots and garlic, stirring occasionally until vegetables are soft and tender. Add butternut squash.
  3. Sauté until heated.
  4. Whisk in flour, stirring to avoid lumps. Add chicken stock, a third at a time, simmering until thickened before adding more.
  5. Cook until all ingredients are tender. Puree soup using a blender. Add brown sugar and 1/2 cup heavy cream. Adjust flavor to taste with salt and pepper.
  6. Whip remaining 1/4 cup cream and add cinnamon. Ladle soup into bowls, garnishing each with a dollop of flavored, whipped cream.

* Recipe Courtesy of DairySpot.com