SLOW-COOKER BUTTERNUT SQUASH SOUP
Cream cheese is the secret to a creamy ready-when-you-want-it squash soup.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 6h45m
Yield 6
Number Of Ingredients 9
Steps:
- In 10-inch skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until crisp-tender.
- In 3- to 4-quart slow cooker, mix onion and remaining ingredients except cream cheese.
- Cover; cook on Low heat setting 6 to 8 hours.
- In blender or food processor, place one-third to one-half of mixture at a time. Cover; blend on high speed until smooth. Return mixture to slow cooker. Stir in cream cheese. Cover; cook on Low heat setting about 30 minutes longer or until cheese is melted, stirring with wire whisk until smooth.
Nutrition Facts : Calories 230, Carbohydrate 15 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 6 g, TransFat 1/2 g
APPLE CINNAMON BUTTERNUT SQUASH SOUP
This apple cinnamon butternut squash soup is perfect for fall, and a fresh twist on the classic belly-warmer. Nothing says you got fall under your thumb more than this deliciously interesting soup, made with love!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- In Dutch oven, mix squash, apple, onion, brown sugar, salt, cinnamon and pepper. Add broth. Cover; heat to boiling over medium-high heat. Reduce heat; simmer about 20 minutes or until squash is tender.
- In blender or food processor, place one-third of mixture. Cover; blend until smooth. Repeat twice to use up remaining soup. Return to Dutch oven, stir in milk and yogurt. Heat over low heat, stirring occasionally, just until heated through. Ladle into bowls; sprinkle with chives.
Nutrition Facts : Calories 130, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 15 g, TransFat 0 g
ROASTED BUTTERNUT SQUASH SOUP
Savor the flavors of this roasted butternut squash soup blended with golden Progresso® chicken broth, vegetables and topped with Progresso® plain panko crispy bread crumbs.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- To make roasted winter squash: Heat oven to 375°F. Heat butter over medium-high heat in an ovenproof sauté pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
- To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; sauté until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
- Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)
- Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.
Nutrition Facts : Calories 240, Carbohydrate 23 g, Cholesterol 15 mg, Fat 3, Fiber 3 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 6 g, TransFat 0 g
BETTY CROCKER BUTTERNUT SQUASH SOUP
Make and share this Betty Crocker Butternut Squash Soup recipe from Food.com.
Provided by carrie sheridan
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook onion in butter in Dutch oven, stirring frequently until tender.
- Stir in broth, squash, 2 sliced pears, the thyme (can substitute 1/2 dried thyme), salt, white pepper and coriander.
- Heat to boiling; reduce heat.
- Cover and simmer 10-15 minutes, or until the squash is tender.
- Pour about half of the soup into a food processor or blender.
- Cover and process, or blend, until smooth.
- Pour into another container and repeat with the remaining soup.
- Return soup to a Dutch oven.
- Stir in the heavy cream.
- Heat, stirring frequently, until hot.
- DO NOT BOIL.
- Garnish with sliced pear and pecans.
Nutrition Facts : Calories 530.1, Fat 38.6, SaturatedFat 18.4, Cholesterol 96.8, Sodium 599.1, Carbohydrate 46.1, Fiber 9.4, Sugar 21.2, Protein 7
BUTTERNUT SQUASH CASSEROLE
This delicious butternut squash casserole made with maple syrup, butter and pecans is the perfect side dish for a Thanksgiving meal.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 10
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. Spray 2-quart casserole with cooking spray.
- In large bowl, stir together squash, 1 cup brown sugar, the half-and-half, melted butter, eggs, salt, cinnamon, allspice, cloves and vanilla until well blended. Spoon into casserole.
- In small bowl, mix flour and 1/4 cup brown sugar. Cut in butter, using pastry blender or fork, until crumbly. Stir in pecans. Sprinkle over squash mixture.
- Bake uncovered 40 minutes or until edges are lightly browned. Let stand 5 minutes before serving.
Nutrition Facts : Calories 320, Carbohydrate 46 g, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg
PARMESAN-BUTTERNUT SQUASH GRATIN
Crispy bread crumbs add a bit of crunch to tender slices of butternut squash seasoned with garlic and Parmesan, making this a can't-miss side that even veggie skeptics adore. It's also easy to make ahead - perfect for holiday feasts.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.
- In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.
- In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.
- Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
- Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.
Nutrition Facts : Calories 180, Carbohydrate 18 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 6 g, TransFat 0 g
INSTANT POT™ CREAMY BUTTERNUT SQUASH
If you find cutting and peeling butternut squash tedious and anxiety-inducing, this recipe's about to change your life. Two cuts of the squash and 16 minutes under pressure are all you need to turn a butternut from rock hard to completely tender-so there's no fear of a knife slip here. Once your squash is cooked, it's quick work to complete this recipe. Crisping sage might sound fussy, but it's a 2-minute task that adds tons of savory flavor (and a pop of color) to the finished dish. Allow the garlic and red pepper flakes to cook in the butter that's left behind from crisping the sage, and combine all the rest of the ingredients for a savory dish that makes a wonderful alternative to mashed potatoes during the fall and winter.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- In 6-quart Instant Pot™ insert, place water. Place rack in insert. Place squash on top of rack. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 16 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. Place squash on cutting board. Remove rack, and drain off cooking liquid. When cool enough to handle, using spoon, scrape squash from peel. Set aside.
- Select SAUTE; adjust to normal. Melt butter in insert. Add sage; cook 1 to 2 minutes or until crisp. Using slotted spoon, transfer to paper towel-lined plate.
- Add garlic, thyme, salt and pepper flakes; cook 30 seconds. Stir in squash; cook 1 to 2 minutes, breaking up with spatula, until smooth. Select CANCEL. Stir in cream cheese and Parmesan cheese; stir until cheese is melted. Top with sage.
Nutrition Facts : Calories 180, Carbohydrate 14 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1/2 Cup, Sodium 290 mg, Sugar 3 g, TransFat 0 g
BUTTERNUT SQUASH MASH
Serve your family with this flavorful baked butternut squash - a perfect side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h
Yield 10
Number Of Ingredients 9
Steps:
- Prick each squash with paring knife. On microwavable plate, microwave squash, one at a time, on High 4 to 5 minutes. Carefully cut squash in half lengthwise, using chef's knife; discard seeds and membranes. Line 2 large cookie sheets with foil; spray foil with cooking spray. Place squash halves, cut sides down, on cookie sheets.
- Heat oven to 350°F. Cut off pointed ends of garlic bulbs. Place garlic on sheet of foil; drizzle with oil. Fold foil tightly to seal; place on 1 cookie sheet with squash.
- Place 1 cookie sheet on upper oven rack and 1 on lower oven rack. Bake 1 hour, switching positions after 35 minutes. Cool 10 minutes.
- Scoop out squash from shells and place in large bowl; cover to keep warm. Squeeze garlic from bulbs into small bowl; mash with fork.
- In 1-quart saucepan, melt butter over medium heat. Stir in half-and-half, chopped sage, salt and pepper; heat to simmering. Remove from heat. Add butter mixture and mashed garlic to squash. Beat with electric mixer on medium speed until smooth. Garnish with sage leaves.
Nutrition Facts : Calories 214, Carbohydrate 44 g, Fat 1, Fiber 13 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 514 mg
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