BUTTERNUT SQUASH SOUP
I've never met anyone who doesn't like butternut squash soup. It's a crowd-pleaser and so easy to make your own. It's colorful, it can be made ahead, and it's incredibly versatile-try adding coconut milk, finishing with toasted, chopped pecans, and/or cinnamon; serve it hot, serve it cold. And this vegetarian soup can easily be made vegan by omitting the cream.
Provided by Amanda Freitag
Categories main-dish
Time 1h15m
Yield 3 quarts or 6 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large soup pot over medium heat. Add the onions and 1 teaspoon of the salt and saute, covered, until the onions are translucent and sweaty, achieving no color, about 10 minutes. Add the garlic about halfway through sweating the onions.
- Add the apples, curry powder, and cayenne and cook for 2 to 3 minutes to extract the apple flavor and bloom the spices. Season with salt.
- Add the squash and stock, season with the remaining 1 teaspoon salt, and stir to combine. Bring to a boil, turn down the heat to maintain a low simmer, and cook, uncovered, for 30 to 45 minutes (checking after 15 minutes), or until the squash is fork-tender.
- Add the cream, stir, and cook for 2 minutes more.
- Remove from the heat and let the soup cool until you can safely transfer it to a blender or food processor, working in batches as needed and adding water as needed to achieve the correct consistency.
- Return the pureed soup to the pot to reheat, then serve, or transfer to containers, cool, seal tightly, and store in the fridge or freezer.
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
I've tried several butternut soups and this is the best of the bunch. Every part of the squash gets used, adding lots of flavor. You can store it in the refrigerator (or so I hear) and reheat, but never boil, the soup.
Provided by sugarpea
Categories Onions
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Cut squash in half lengthwise and crosswise, scrape seeds and strings from squash and reserve.
- In a Dutch oven or large saucepan, saute the shallot in the butter until translucent, about 3 minutes; add the reserved seeds and scrapings and cook, stirring another 4 minutes.
- Add water and salt and bring to a boil; place a steamer basket in the pot; put squash in basket, skin side up; reduce heat to medium low, cover and steam 30 minutes or until squash is tender.
- Cool squash; remove flesh and set aside, throw away skins; strain the steaming liquid and throw away the solids; there should be 1 1/4 to 1 1/2 cups of liquid.
- In a blender, puree the squash a bit at a time; add enough of the liquid to make a smooth and creamy consistency; transfer each batch to a saucepan.
- Stir in any remaining liquid, the cream and brown sugar; warm over low heat until hot; add nutmeg and salt to taste; serve in soup bowl and garnish with a sprinkling of paprika.
Nutrition Facts : Calories 368.1, Fat 22.9, SaturatedFat 14.2, Cholesterol 71.3, Sodium 38.4, Carbohydrate 43.1, Fiber 6.8, Sugar 8.7, Protein 4.3
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 SQUASH SOUP
This is just such a good soup, thick enough but not too thick, colourful and with ginger and curry accents, pleasing to the palate. For a vegan version, choose the oil and vegetable broth options, and replace light cream with additional broth.
Provided by mkorte33
Categories Vegetable
Time 1h5m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 13
Steps:
- In Dutch oven, melt butter over medium heat. Fry onion, garlic, ginger, curry paste, salt and pepper, stirring often, until onion is tender, about 5 minutes. Add tomato paste; cook, stirring until slightly darkened, about 1 minute.
- Add squash and potato; stir to coat with the curry mixture.
- Stir in broth, scraping bottom of pan to work up any brown bits.
- Bring to a boil, stirring occasionally. Cover and simmer over low heat until vegetables are very tender, about 35 minutes.
- With immersion blender, puree soup. Or, let soup cool slightly and in batches, puree in stand blender. (Make-ahead: Let cool for 30 minutes; transfer to shallow containers. Refrigerate until cold; cover. Store in fridge for up to 3 days.).
- Add cream and lemon juice; heat through until steaming.
- TIP: Serve with a swirl of sour cream or yogurt, a sprinkle of toasted slivered almonds or a sprinkle of finely diced sweet red pepper.
Nutrition Facts : Calories 170.4, Fat 7.8, SaturatedFat 4.4, Cholesterol 19, Sodium 324, Carbohydrate 21.6, Fiber 3.4, Sugar 4.7, Protein 6.7
BUTTERNUT SQUASH SOUP
Good fall soup, & velvety smooth. You can purchase frozen butternut squash, which you can use to cut down preparation time.
Provided by Moody
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring 1/3 cup of broth to simmer over med-high heat, add onions, and turn heat down to med-low.
- Simmer onions, stirring often, until they become soft& translucent.
- Stir in the cloves, ginger, cinnamon& nutmeg, and add the rest of the broth along with the squash.
- Turn the heat back up to med-high until the soup begins to boil.
- Cover the pot,& turn heat back down to med-low, and simmer until the squash is tender.
- Take the cloves out,& using either an immersion blender or a food processor, puree the soup& return to pot.
- In a small bowl, mix 1/3 cup of the milk with the arrowroot, and add to the soup along with the rest of the milk.
- Turn the heat to medium, and stir until the soup begins to thicken.
- Add the maple syrup, and mix well.
Nutrition Facts : Calories 218.7, Fat 0.7, SaturatedFat 0.3, Cholesterol 3.4, Sodium 109.7, Carbohydrate 48.2, Fiber 6.2, Sugar 20.2, Protein 9.4
THE VERY BEST BUTTERNUT SQUASH SOUP!!!!! EVERRR!!!!
No one will not like this soup and everyone will love this soup. That is all... By the way, this is a super easy recipe! I succeeded on my first try. Just keep in mind that the ginger and cumin are what really make the taste of this soup. To make things easier, simply grate the ginger with a cheese grater instead of cutting with a knife. If you bring this anywhere, you'll definitely be bringing home an empty dish so leave some extra at home if you want to have more later.
Provided by Sylvia R
Categories One Dish Meal
Time 35m
Yield 1 large pot, 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil on medium and saute onion, garlic, ginger until soft and golden (about 3, 5 min - make sure not to burn the garlic!).
- Add cumin and mustard seed and saute until you hear the seeds pop (30-60 sec), then stir in the cubed squash and toss to coat, then add stock, bring to a boil and cover.
- Reduce heat and let simmer until the squash is soft and tender. At this point, you want to add the salt and pepper to taste.
- You want to turn heat off and let cool before you puree. Once cooled, this is where you need a blender and an extra pot. You want to place around 3-4 ladles of the soup in the blender - don't fill all the way - and puree, then place in the new pot. Once all the soup is pureed, put back on medium low heat.
- Stir in the cream (make sure you stir enough to get the cream incorporated, otherwise it will curdle).
- Then add your corn and red pepper. Stir occasionally for 5 minutes and VOILA!
Nutrition Facts : Calories 148.4, Fat 8.8, SaturatedFat 2.9, Cholesterol 14.8, Sodium 252.3, Carbohydrate 13.2, Fiber 1.4, Sugar 4.4, Protein 5.2
BUTTERNUT SQUASH SOUP
Make and share this Butternut Squash Soup recipe from Food.com.
Provided by ALH7401
Categories Vegetable
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large Dutch oven over medium heat, melt butter.
- Add onion and cook until soft, approximately 5 minutes.
- Add in the squash, broth, thyme, and nutmeg; stir.
- Once heated to a simmer, cover and cook 20-25 minutes, when the squash is tender.
- Remove thyme.
- In batches, blend until smooth (fill 1/2 full, pulse, then run continuously until smooth).
- Return soup to pot.
- Add cream and stir.
- Simmer briefly and then remove from the heat.
- Add additional water or broth to thin if it is too thick.
- Season with salt and pepper to taste.
- Serve with a sprinkle of nutmeg.
Nutrition Facts : Calories 183.4, Fat 9.5, SaturatedFat 5.6, Cholesterol 28, Sodium 58.3, Carbohydrate 23.6, Fiber 3.6, Sugar 4.6, Protein 5.2
QUICK BUTTERNUT SQUASH SOUP
Here's a quick, light and creamy soup that warm you on the coldest night. Add some hearty whole grain bread and a tossed salad to make a very satisfying meal.
Provided by erinBOberrin
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Add oil, garlic and onion to large stockpot over medium heat.
- Saute for 3-4 minutes.
- Add sage, salt, pepper, broth and squash.
- Bring to a boil.
- Cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency).
- Use stick blender to lightly puree, leaving some chunks, or puree half of the soup in a food processor or blender and return to pot.
- Garnish with parmesan cheese and more fresh sage (if desired).
BUTTERNUT SQUASH AND COCONUT SOUP
Creamy and velvety, this is a real autumnal soup. The coconut cream goes really well with the earthy squash and spices. Serve with lots of crusty bread.
Provided by tummy_mummy
Categories Pumpkin
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large heavy-based pan. Add the garlic, ginger, shallots and cook until the shallots soften slightly.
- Add the squash and the stock, bring to the boil and simmer until squash is soft.
- Add the spices and coconut, stirring until the coconut melts.
- Blend until smooth and creamy.
- Return to the pan and heat through. Before serving garnish with coriander.
Nutrition Facts : Calories 301.2, Fat 18.8, SaturatedFat 13.6, Sodium 21.6, Carbohydrate 36, Fiber 5.6, Sugar 5, Protein 4.3
EASY BUTTERNUT SQUASH SOUP
When the weather turns cold, get cozy with a bowl of this butternut squash soup. This recipe is super easy. The cream adds richness, but if you're looking to cut calories, it can be omitted. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 9 servings (2 1/4 qt.)
Number Of Ingredients 9
Steps:
- In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.
Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 483mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 6g fiber), Protein 3g protein.
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BUTTERNUT SQUASH SOUP RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 Total Time 45 minsCategory Soup
- Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
- Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
- Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.
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