CREAMY BUTTERNUT SOUP
Thick and filling, this soup, topped with chives and a drizzle of sour cream, looks as special as it tastes. -Amanda Smith, Cincinnati
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 7
Steps:
- In a 6-qt. stockpot, combine first six ingredients; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 15-20 minutes., Puree soup using an immersion blender. Or, cool slightly and puree, soup in batches in a blender; return to pan and heat through. If desired, serve with sour cream and chives.
Nutrition Facts : Calories 112 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 231mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
BUTTERNUT SQUASH SOUP WITH SOUR CREAM
Skip the line at the corner bistro, and prepare our Butternut Squash Soup with Sour Cream at home. This simple, scrumptious Butternut Squash Soup with Sour Cream can easily be made a part of your smart eating plan.
Provided by My Food and Family
Categories Recipes Using Soup
Time 45m
Yield Makes 8 servings, about 1 cup soup each.
Number Of Ingredients 8
Steps:
- Heat oil in large saucepan on medium heat. Add squash, onions and garlic; cook 5 min. or until crisp-tender, stirring occasionally. Stir in allspice; cook and stir 1 min.
- Add bouillon and water. Bring to boil; cover. Simmer on low heat 15 min. or until squash is tender. Process, in batches, in food processor until smooth. Return to saucepan; cook until heated through, stirring occasionally.
- Ladle into 8 bowls. Top with sour cream.
Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 6 g
BUTTERNUT SQUASH SOUP WITH CHIPOTLE CREAM
Provided by Marcela Valladolid
Categories appetizer
Time 1h45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Using 1 tablespoon of the olive oil, grease the sliced surface of the squash and season with salt and pepper, to taste. Arrange on a baking sheet and roast until very tender, about 45 minutes. Remove from the oven and let cool.
- In a large heavy pot over medium-high heat, add the remaining olive oil, onion, celery, and carrot, then season with a pinch of salt. Saute until just tender, about 10 minutes. Add the garlic and saute for 2 minutes. Scoop the butternut squash flesh into the pot and stir. Add 4 cups of the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer until the vegetables are very tender, about 30 minutes.
- Turn off the heat and using an immersion blender, carefully puree the soup until very smooth. If necessary, add more of the remaining stock to create desired consistency. Mix in 2 teaspoons of the chipotle into the soup, and season with salt and pepper, to taste.
- In a small bowl, mix together 1 teaspoon of chipotle and the sour cream. Season the chipotle cream with salt and pepper, to taste. Transfer the soup to bowls. Top each with a dollop of chipotle cream and serve.
CREAM OF BUTTERNUT SOUP
Ginger, turmeric, cinnamon and a little sherry do an incredible job of seasoning this slightly sweet soup. "After I lightened up a recipe from a friend in South Africa," explains Lafayette, Colorado's Shelly Snyder, "it quickly became a family favorite."
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan coated with cooking spray, cook onion and celery in butter until tender. Stir in the broth, sugar, bay leaf, salt, ginger, turmeric and cinnamon. Add the squash and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Remove from the heat; cool slightly. Discard bay leaf. In a blender, puree vegetable mixture in batches. Return to the pan. Stir in milk and sherry; heat through (do not boil).
Nutrition Facts : Calories 159 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 487mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
BUTTERNUT SQUASH SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings (2 quarts)
Number Of Ingredients 11
Steps:
- For the soup: Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until beginning to soften, about 5 minutes. Add the squash and cook, stirring occasionally, until beginning to brown around the edges, 8 to 10 minutes. Add the garlic and cook for another minute. Pour in the chicken stock, add the thyme and sage and bring to a simmer. Simmer until the squash is very soft, 10 to 15 minutes. Stir in the heavy cream. Puree using an immersion blender. Season with salt and pepper. Serve immediately, or let cool completely, pour into freezer bags, label and freeze.
- For the topping: When read to serve, mix together the cream and sour cream in a small bowl. Drizzle designs over the soup with the mixture.
BUTTERNUT AND SOUR CREAM SOUP
My favorite squash recipe. Pretty easy, and soooo tasty. Prep time says one hour because you need to bake the squash before putting it in the soup. I made this vegetarian version based on another version that had chicken stock and cream cheese.
Provided by ladyroseofrohan
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In large suacepan, saute onions butter until tender.
- Add squash, stock, seasonings and bring to boil.
- Turn heat to low. Cook 15 minutes.
- In blender, puree squash with sour cream. Do in batches if necessary.
- Return to saucepan and heat through.
Nutrition Facts : Calories 211.4, Fat 15.4, SaturatedFat 9.3, Cholesterol 40.3, Sodium 298.3, Carbohydrate 19, Fiber 3.1, Sugar 5, Protein 2.5
BUTTERNUT SQUASH BISQUE WITH SOUR CREAM TOPPING
I've served this wonderful soup to family as well as company. It's especially good to serve in the cooler fall months. - Kristin Arnett, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, toss the squash, carrots, apple, shallots and oil. Transfer to a large roasting pan. , Bake, uncovered, at 400° for 1 hour or until browned and tender, stirring twice. Cool slightly. Place in a food processor; cover and process until almost smooth., In a Dutch oven or soup kettle, cook tomatoes over medium heat for 5 minutes. Add the pureed vegetables, broth, cream, salt and cayenne; heat through (do not boil). Stir in corn and chives. Garnish servings with sour cream and chives if desired.
Nutrition Facts : Calories 170 calories, Fat 6g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 757mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 6g fiber), Protein 4g protein.
BUTTERNUT SQUASH AND APPLE SOUP WITH CIDER CREAM
Make and share this Butternut Squash and Apple Soup With Cider Cream recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter in a large pot over med-high heat; when hot, add in the squash, leeks, carrots, and celery; saute/stir until vegetables have softened slightly, 10-12 minutes.
- Add in apples, thyme, and sage; add in stock and 1 cup cider.
- Bring mixture to a simmer; decrease heat, cover, and simmer gently until vegetables and apples are tender, stirring occasionally, for about 30 minutes.
- Remove from heat and cool slightly.
- Meanwhile, make the cider cream--boil the remaining 1/2 cup cider in a small saucepan until it reduces to 1/4 cup, for about 5 minutes.
- Cool, then place sour cream in a bowl and whisk in reduced cider (cider cream can be prepared 1 day ahead; cover and refrigerate until ready to use).
- Puree the soup in batches in a food processor, blender, or food mill and return soup to the pot (can use an immersion blender to puree the soup in the pot).
- Taste soup and season with salt, as needed (soup can be prepared 1 day ahead, cool, cover, and refrigerate; reheat over medium heat).
- For the garnish--halve and core the reserved apple, then cut one half into paper-thin slices (eat or save the remaining half for another use).
- To serve--ladle soup into 6 shallow bowls and drizzle with cider cream; garnish each serving with crumbled bacon and a couple of apple slices.
Nutrition Facts : Calories 317.1, Fat 17.7, SaturatedFat 10.1, Cholesterol 42.7, Sodium 326, Carbohydrate 35, Fiber 4.7, Sugar 11.7, Protein 8.1
CREAMY BUTTERNUT SQUASH SOUP
Make and share this Creamy Butternut Squash Soup recipe from Food.com.
Provided by Geo315
Categories Onions
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Pepper, sour cream and Worcestershire sauce to personal taste.
- Dice up the squash and mix with the carrots, onions, broth and salt.
- Add pepper here if desired.
- Bring to a boil and then simmer for 30 to 40 minutes till all is tender.
- Next blend to a smooth cream.
- Add the Worcestershire sauce and cream to taste. Thats it! Simple and good. Geo.
Nutrition Facts : Calories 122.8, Fat 1.4, SaturatedFat 0.4, Sodium 862.1, Carbohydrate 23.3, Fiber 4, Sugar 6.2, Protein 6.4
SOUR CREAM SOUP
Make and share this Sour Cream Soup recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 2h55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Saute bacon in heavy pot.
- Add cabbage, onion, celery, carrots, potato and zucchini; reduce heat and simmer about 20 minutes.
- Add tomatoes, beef broth, barley, and rice; simmer 2 hours.
- Blend in white sauce, vinegar, garlic, caraway seed, salt, worcestershire, and thyme.
- Simmer about 15 minutes.
- Adjust seasonings if necessary.
- Garnish with sour cream and serve.
Nutrition Facts : Calories 726.6, Fat 51.2, SaturatedFat 18.9, Cholesterol 77.2, Sodium 1608, Carbohydrate 49.6, Fiber 6.9, Sugar 15.6, Protein 18
BUTTERNUT SQUASH SOUP WITH CIDER CREAM
Make and share this Butternut Squash Soup With Cider Cream recipe from Food.com.
Provided by keeney
Categories < 60 Mins
Time 1h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in heavy, large saucepan over medium high heat. Add squash, leeks, carrots and celery; saute until slightly softened, about 15 minutes.
- Mix in apples, thyme and sage.
- Add chicken stock and 1 cup cider and bring to a boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
- Working batches, puree soup in blender.
- Return soup to pan. Boil remaining 1/2 cup cider in heavy, small saucepan until reduced to 1/4 cup, about 5 minutes. Cool.
- Place sour cream in small bowl and wisk in reducd cider.
- (Soup and cider cream can be made made 1 day ahad. Cover separately and refrigerate.).
- Bring soup to a simmer and serve with a dollop of cider cream.
Nutrition Facts : Calories 244, Fat 15.1, SaturatedFat 8.8, Cholesterol 41.9, Sodium 237.4, Carbohydrate 24.6, Fiber 3.4, Sugar 7.6, Protein 5.3
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BUTTERNUT SQUASH SOUP WITH MAPLE SOUR CREAM - FOOD …
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5/5 (10)Total Time 1 hrCategory Main-DishCalories 234 per serving
- To make the soup, heat a 4- or 6-quart (3.6- or 5.4-liter) Dutch oven or heavy-bottomed pot over medium heat. Lay the bacon in the pot, then spray with nonstick cooking spray (see Cook’s Note) and allow to render and brown to a crisp, 4 to 6 minutes. Remove the bacon from the pot, crumble into a bowl and reserve.
- In the same pot, with the bacon drippings, add the garlic, thyme and bay leaf and cook until fragrant, about 1 minute. Add the squash, carrot and apple. Stir and scrape the bottom of the pot to deglaze, about 1 minute. Add the chicken stock and scrape again to deglaze the pot. Increase the heat to medium-high and bring to a boil, then reduce to a simmer. Simmer, uncovered, for about 30 minutes.
- Remove the thyme sprigs and bay leaf (the thyme leaves should be in the soup). Transfer the soup to a blender in small batches and puree. Pour into a large bowl temporarily. When all the soup is pureed, pour it back into the pot over medium heat. Add the apple cider vinegar, salt and pepper, stir thoroughly, taste and adjust the salt and pepper, if needed.
- To make the maple sour cream, in a small bowl, whisk together the half-and-half, sour cream and maple syrup until smooth and even. Season with a pinch of salt. You want it to taste creamy with a touch of salty and sweet. Serve the soup with the crumbled bacon, a spoonful of maple sour cream and thyme leaves for garnish.
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