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
BUTTERNUT SQUASH AND APPLE SOUP
Steps:
- Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
- Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
- Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
- Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.
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.
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.
ROASTED BUTTERNUT SQUASH SOUP
Make and share this Roasted Butternut Squash Soup recipe from Food.com.
Provided by Nana Bev
Categories Low Protein
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Slice the squash in half. Pour the olive oil onto the cut faces of the squash and coat them.
- Place the squash cut side down on a baking sheet and roast in the middle of the oven for about 40 minutes or until cooked through.
- Melt the butter in a soup pot over a medium high heat and add the onion and carrots. Saute for 4 minutes or until golden. Reduce the heat to medium and add the garlic and curry powder. Saute for 2 minutes longer.
- Once cooked, remove the squash from the oven and let cool until easy to handle. Scoop the squash out and into the soup pot. Discard skin.
- Add the chicken stock and water and stir to mix well. Increase the heat to medium high and bring to a gentle boil. Cover the pot and simmer for 20 minutes so that all the flavours blend nicely.
- Remove the soup pot from the heat and puree, either in a blender or using a hand mixer.
- At this point you can let the soup sit till it's serving time. When ready to eat, pour in the cream, mix well and reheat over a low heat, stirring occasionally -- do not let the soup boil!
- Divide the soup amongst the serving bowls and sprinkle with chives. Serve immediately.
Nutrition Facts : Calories 558.6, Fat 37.1, SaturatedFat 17.3, Cholesterol 81.6, Sodium 1202.8, Carbohydrate 50.4, Fiber 8.6, Sugar 11.2, Protein 12.9
BUTTERNUT SQUASH SOUP
I've made this with all kinds of squashes and pumpkins. But the original recipe in Joy of Cooking calls for Butternut squash.
Provided by Ex-Pat Mama
Categories Pumpkin
Time 2h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Early in the day: Cut the squash in half. Bake in a shallow pan with cut sides up at 375 F for about an hour until the flesh is soft. Allow to cool.
- Heat the oil in a large stock pot. Add the leeks, carrots and ginger. Cook until soft but not brown, about 7 minutes.
- Scrape the cooled squash flesh from the skin and add to the leek mixture.
- Add 8 cups chicken (or vegetable) broth. Bring to a boil, turn the heat down and simmer for 20 minutes. Puree the soup with a hand blender, or remove to a food processor. Add in 2 additional cups of broth, the tofu and the salt. Puree again and heat through.
- Serve with crusty bread.
Nutrition Facts : Calories 168.3, Fat 5.6, SaturatedFat 0.9, Sodium 1045.7, Carbohydrate 24.8, Fiber 4, Sugar 5.8, Protein 7.5
SPICY BUTTERNUT SQUASH SOUP
Make and share this Spicy Butternut Squash Soup recipe from Food.com.
Provided by Chef Dine
Categories Low Protein
Time 1h5m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees. pour a thin layer of water not the bottom of cookie sheet with sides or jelly roll pan. Place the squash cut-side down. Bake 40 minutes.
- Cook squash and remove peel. Cut into large squares. Set aside.
- Melt butter in large stock pot over medium heat. Add onion, shallots, and garlic and sauté 5 minutes or until tender. Pour the low sodium chicken broth into the pot. Add potatoes and increase heat to bring to a boil. Reduce heat to medium-high and boil for 20 minutes.
- Add the squash, stirring until well mixed.
- Using a handheld blender, puree the soup until smooth. OR, cool slightly and transfer in batches to food processor and blend until smooth. Return to large pot.
- Season the soup with the cayenne pepper, allspice, nutmeg, ginger, and pepper. Add apple cider vinegar, splash of white wine or cooking white wine and water. Stir well and ladle into bowls.
Nutrition Facts : Calories 155.8, Fat 3.3, SaturatedFat 1.6, Cholesterol 5.1, Sodium 86.1, Carbohydrate 27.9, Fiber 3.9, Sugar 3.7, Protein 6.6
ROASTED BUTTERNUT SQUASH SOUP
From Moro East cookbook by way of traditional foods blog. I changed up a few things; you could use pumpkin or other winter squash. For the stock you could use chicken or veggie. I am putting an option for those of you that use a crockpot. This soup is very good.
Provided by Dienia B.
Categories < 4 Hours
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Seed and peel squash; cut into 1 inch cubes.
- Toss with 4 tablespoons olive oil; season with sea salt and pepper. (I didn't peel it and just sprayed with olive oil pam).
- Put the cloves of garlic in foil with the squash in oven on cookie sheet.
- Bake at 425 degrees Fahrenheit for 1 hour; add garlic for the last 20 minutes. You could throw in freezer and cook in crockpot later (I did a couple squash at same time).
- Meanwhile, in stock pot, brown onion on low with 2 Tablespoons olive oil oil.
- Add turmeric, chili flakes, pepper, and pinch of cinnamon.
- Add potatoes; the smaller you cut them the faster the soup will cook. Brown a little. If you are using a crockpot here is where you put everything in and cook it down .
- Add garlic and squash; the peel will come off when you are cooking and you have strain it out.
- Add stock and simmer. I added 1/2 chicken stock and 1/2 veggie stock.
- Add parsley and cilantro if you like the stuff.
- When potato is soft (40 minutes) or shorter time if potatoes are cut finer.
- Mash the the soup until blended. After you mash the soup be careful because it will burn easily. For people with a food processor or stick blender use those, you lucky dogs.
- For garnish:.
- Brown the garlic in butter and turmeric last little bit then add pine nuts watch them they burn REALLY EASILY.
- Use this as topping in middle of bowl of soup; a glop of yogurt then the fried bits then the green onions.
Nutrition Facts : Calories 530.7, Fat 31.5, SaturatedFat 6.5, Cholesterol 15.6, Sodium 656.5, Carbohydrate 60.7, Fiber 9.4, Sugar 11.6, Protein 9.1
CHEF JOHN'S ROASTED BUTTERNUT SQUASH SOUP
My favorite fall soup of all time, roasted butternut squash soup is cheap, easy, nutrition, and absolutely delicious. If you're feeling like something a bit more substantial, try this topped with a handful of crispy bacon or diced ham.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 2h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Drizzle olive oil into large roasting pan. Add onion, carrots, garlic cloves, and a pinch of salt. Toss until coated in oil. Place squash halves flesh side up on the chopped vegetables. Sprinkle squash with additional salt.
- Roast in preheated oven until squash is tender and easily pierced with the tip of a knife, about 1 hour. Allow vegetables to cool a bit.
- Melt butter over medium heat. Butter will foam, and start to turn a golden brown. Reduce heat to low. When butter turns from golden to a light, nutty brown, remove pan from heat and immediately add sage leaves. Stir to infuse the butter with sage.
- Scoop out squash flesh and place in roasting pan with roasted chopped vegetables. Transfer mixture into large stock pot. Stir in chicken broth, brown sage butter, and maple syrup. Place pot over high heat and bring to a simmer. Reduce heat to low; slowly simmer to blend flavors, 45 to 60 minutes. Remove from heat.
- Blend until very smooth with an immersion blender, 3 or 4 minutes. Pass mixture through a strainer to remove any remaining fibrous bits.
- If soup seems too thick, add a few tablespoons of water or chicken broth. Stir in apple cider vinegar, a pinch of salt (or to taste), and cayenne pepper. Garnish servings of soup with a dollop of creme fraiche and chopped chives.
Nutrition Facts : Calories 315.3 calories, Carbohydrate 42.1 g, Cholesterol 48.5 mg, Fat 16.5 g, Fiber 6.3 g, Protein 5.2 g, SaturatedFat 8.8 g, Sodium 1838 mg, Sugar 13.5 g
BUTTERNUT SQUASH SOUP RECIPE BY TASTY
If there's one thing you should be eating more of this fall, it's butternut squash soup (the homemade kind, of course). This seasonal recipe is easy to whip together in no time, and you can make a big batch at once to freeze for lazy nights or on-the-go work lunches.
Provided by Merle O'Neal
Categories Sides
Time 45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Melt the butter in a large pot over medium heat, then add the garlic and onion and sauté for 1-2 minutes, until the onion is translucent.
- Add the potato, celery, carrot, salt, and pepper. Sauté for 3 minutes.
- Add the butternut squash, broth, water, bay leaf, and thyme and stir. Bring to a boil.
- Cover and reduce the heat to low. Simmer for 25-30 minutes.
- Remove the thyme stems and bay leaf.
- Use an immersion or countertop blender to blend the soup until smooth.
- Let cool for 2 minutes, then serve.
- Enjoy!
Nutrition Facts : Calories 680 calories, Carbohydrate 56 grams, Fat 47 grams, Fiber 3 grams, Protein 1 gram, Sugar 14 grams
BEST BUTTERNUT SQUASH SOUP EVER
Slightly sweet, this is one of the best soups I've had in a while.
Provided by Chester
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
- Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 23.9 g, Cholesterol 12.3 mg, Fat 5.2 g, Fiber 6.1 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 866.1 mg, Sugar 1.8 g
BUTTERNUT SQUASH SOUP
Make and share this Butternut Squash Soup recipe from Food.com.
Provided by George_Waldron
Categories < 4 Hours
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter and olive oil in a soup pot, over medium heat.
- add parnsips, onion, and celery. Cook about 10 minutes until slightly carmelized.
- add squash, continue to cook for 5 minutes.
- add salt, pepper, and sage.
- add about a 1/2 cup of stock and loosen carmelized bits on the bottom of the pot. once removed, add the remaining stock.
- bring to a boil, reduce heat and simmer for at least a half hour.
- Puree in blender and return to pot to bring up to heat.
Nutrition Facts : Calories 208.3, Fat 9.9, SaturatedFat 4.5, Cholesterol 20.7, Sodium 1198, Carbohydrate 25.5, Fiber 4.1, Sugar 8.2, Protein 6.3
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