BUTTERNUT SQUASH SOUP II
This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house.
Provided by Maplebird
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
- Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
Nutrition Facts : Calories 305.1 calories, Carbohydrate 59.7 g, Cholesterol 20.9 mg, Fat 6.8 g, Fiber 9.5 g, Protein 6.9 g, SaturatedFat 3.8 g, Sodium 1151.4 mg, Sugar 10.5 g
ROASTED BUTTERNUT SQUASH FOR BABY
After about a month of eating solids, I wanted to start introducing more flavors to my son. Butternut squash is a great first food, and here it is roasted with a little olive oil and thyme for a tasty puree that any baby will love! Store any leftovers in the fridge for up to 3 days.
Provided by Diana Moutsopoulos
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 55m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place butternut squash halves in a roasting pan, cut-sides up. Rub the flesh with olive oil, then sprinkle with thyme.
- Roast in the preheated oven until very soft and lightly browned, 40 to 45 minutes. Remove from oven and let cool slightly.
- Scoop out the squash flesh and mash in a bowl.
Nutrition Facts : Calories 61.6 calories, Carbohydrate 14.6 g, Fat 0.7 g, Fiber 2.5 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 5 mg, Sugar 2.8 g
BUTTERNUT SQUASH SOUP FOR BABIES / TODDLERS / KIDS
Butternut squash soup for babies (6-7 month+) toddlers, and older kids - gluten, dairy and grain free + baby GAPS friendly and for older kids. An ideal food for weaning babies, it's warm and soothing for a developing digestive system. This butternut squash soup is one of the easiest ways to include squashes / pumpkins in a baby's diet, including toddlers and older kids. Whether you're doing baby led weaning or not, this is a delicious way to prepare butternut squash for babies.
Provided by ThrivingNest
Categories Main Course Soup
Time 42m
Number Of Ingredients 14
Steps:
- In a large pot over medium heat, combine all ingredients except the crushed tomatoes. Add the tomatoes / tomato paste (the acid) at the end, it will bring some complexity to the sweetness and cut the blandness.For extra flavor, I recommend sautéing the onion and garlic beforehand in a tablespoon of ghee/ butter or olive oil. But that step is optional if you'd like to save some time.
- Cook the soup until it reaches a simmer. Then reduce heat, cover and simmer for about 20-25 minutes, or until all vegetables seem tender.
- You will need a traditional blender to puree the butternut soup. Do that in batches if you blender is small. Another option is blending only half of it and leaving the other half chunky to give it some texture. Older kids usually prefer some texture in their soups.
- Taste and add more seasonings. Add extra salt (babies 12 months and up) if needed, to taste.
Nutrition Facts : ServingSize 1 oz, Calories 11 kcal, Protein 0.52 g, Carbohydrate 2.33 g, Sugar 0.61 g, Fat 0.14 g
BUTTERNUT SQUASH SOUP - OH BABY
Wonderful tasting soup. I made this, and the kids ate it all up. These are by kids who don't like squash to begin with.
Provided by Michael Hulak
Categories Vegetable
Time 15m
Yield 1 bowl, 4 serving(s)
Number Of Ingredients 14
Steps:
- Rinse the squash and cut into golf ball size pieces and put into a 10" stock pot leaving the peels on, but seeds gone.
- Add water into the the stock pot filling just above the squash and turn the temperature to max.
- Boil until squash is done (stab the thing with a fork inside the pot, it should break apart and not stick inside the squash. Takes about 10 minutes).
- Turn the heat off.
- Take the lid or a plate and put it on top of the pot and keep it in place with your thumbs and tilt the squash water out. (this water crap can be used for plants once it cools).
- Dump all the squash chunks into a large bowl or on a large plate.
- Let the thing cool for a few minutes. (Um, 5 minutes or something, skip it if you're man enough to handle the heat).
- The squash peels will be easy to pinch off. Use a spoon if you must like ice cream and take the peels off and put the squash chunks into the stock pot.
- Add the chicken bouillon cube, cream and water.
- Turn the heat to medium with the pot on it.
- Use a hand mixer to mash the crap out of the stuff until smooth.
- Now add the remaining junk to the pot.
- Turn the temp to low and let the thing simmer for a few minutes (this will soften the seeds and whatever).
- Your done - Serve it up.
- Add some bacon bits or fresh coriander green or Louisiana hot sauce.
Nutrition Facts : Calories 232.8, Fat 8, SaturatedFat 4.5, Cholesterol 22.5, Sodium 322, Carbohydrate 41, Fiber 7.1, Sugar 7.3, Protein 5.5
BUTTERNUT SQUASH SOUP
For comfort in a bowl, ladle up some Butternut Squash Soup from Food Network Kitchen. You'll get a hearty blend of veggies, stock and nutmeg.
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.
Nutrition Facts : Calories 125 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 1044 milligrams, Carbohydrate 19 grams, Fiber 3.5 grams, Protein 3 grams, Sugar 4 grams
BUTTERNUT SQUASH SOUP
This deep golden soup is as pretty as it is yummy. If you'd like, you can intensify the garlic flavor by adding an extra bulb. The garlic is what really flavors this soup. -Linda Rose Proudfoot, Huntington, Connecticut
Provided by Taste of Home
Time 1h55m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cut squash into eight large pieces. Place cut side up in a 15x10x1-in. baking pan. Cut 1/4 in. off tops of onion and garlic bulbs (the end that comes to a closed point)., Place cut side up in baking pans. Brush with oil; sprinkle with thyme. Cover tightly and bake 1-1/2 to 2 hours or until vegetables are very tender. Uncover and let stand until lukewarm. , Remove peel from squash and onions; remove soft garlic from skins. In a large bowl, combine vegetables, broth and cream. Puree in small batches in a blender until smooth; transfer to a large saucepan. Add parsley, salt and pepper; heat through (do not boil). Garnish with thyme if desired.
Nutrition Facts : Calories 203 calories, Fat 13g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 510mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 6g fiber), Protein 3g protein.
TODDLER-FRIENDLY BUTTERNUT SQUASH SOUP
A tasty fall and winter soup that even my baby and toddler love! There are rarely leftovers if I don't double the recipe. I modified a few recipes to come up with something that my family really enjoys!
Provided by 4eversmiling
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h30m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil and pour in 1/4 cup water.
- Cut butternut squash in half; scoop out and discard seeds. Place squash halves, cut-sides down, on the prepared baking sheet.
- Bake in the preheated oven until squash is soft when poked with a fork, about 1 hour. Remove from the oven and set aside until cool enough to handle. Scoop flesh out into a bowl and discard skins.
- Meanwhile, melt butter in a pot over medium heat. Add onion, garlic, and ginger; saute until onion is translucent, 5 to 7 minutes. Add chicken stock, butternut squash, curry powder, cumin, allspice, salt, and pepper.
- Puree soup with an immersion blender until smooth. Bring to a simmer and cook until warm, about 10 minutes. Stir in half-and-half before serving.
Nutrition Facts : Calories 117.4 calories, Carbohydrate 18.4 g, Cholesterol 15.4 mg, Fat 4.4 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 942.6 mg, Sugar 4.3 g
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