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
ROASTED BUTTERNUT SQUASH RAVIOLI WITH SAGE, HAZELNUT AND BROWN BUTTER SAUCE
Steps:
- Preheat oven to 450 degrees F.
- Place squash on a baking sheet and roast until soft 30 to 40 minutes. Scoop out flesh and run though a food mill. Place the puree into a medium saucepan and cook over low heat until almost dry. Add the remaining ingredients and season with salt and pepper to taste. Lay a sheet of pasta dough on a lightly floured work surface and distribute a heaping teaspoon-sized portion of the filling at least 2 inches apart. Use your fingertip or a brush to moisten the edges of the pasta sheet with the egg wash. Carefully place a second sheet of the pasta dough on top of the first and press with your fingertips to separate the rows of filling. Repeat with the remaining dough. With a ravioli cutter or pastry wheel, cut along straight lines on the vertical and horizontal to form each ravioli square. Press the edges closed with your fingertips to seal well. Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 5 minutes. Drain, plate and spoon butter sauce over and garnish with finely chopped chives.
- Melt butter in a medium saute pan over medium heat and cook until the foam subsides and the butter begins to brown, 3 to 4 minutes. Remove from the heat, stir in the hazelnuts and sage and season with salt and pepper to taste.
BUTTERNUT SQUASH SOUP WITH HAZELNUT CREAMER
This harvest butternut squash soup is both savory and sweet, thanks to the unique addition of hazelnut creamer.
Provided by Chris B 47
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Toss butternut squash, olive oil, salt, and black pepper together in a bowl. Place on a baking sheet.
- Bake in the preheated oven until tender, about 1 hour.
- Transfer baked squash to a 4-quart pot and add chicken stock until level with squash. Add ginger and nutmeg and bring to a simmer, about 15 minutes.
- Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Add creamer and stir to combine.
Nutrition Facts : Calories 344.9 calories, Carbohydrate 56.1 g, Cholesterol 0.4 mg, Fat 11.8 g, Fiber 7 g, Protein 3.7 g, SaturatedFat 8.4 g, Sodium 380.8 mg, Sugar 7.8 g
ROASTED BUTTERNUT SQUASH SOUP WITH CREME FRAICHE
If you are just looking for roasted squash you could prepare this recipe though step one and serve it up as is (you should consider tossing the squash with a couple of teaspoons of brown sugar along with the butter, salt and pepper). But here the roasted squash then gets pureed with sauteed shallots and some broth, and finished with a bit of cream and a gorgeous swirl of creamy, tangy creme fraiche (available in your dairy aisle or the cheese section of the supermarket), plus some (optional) bits of crispy bacon. So simple, and really quite fabulous. You could definitely add a pinch of nutmeg, or perhaps a bit of cumin and chili powder, or some fresh or dried sage if you are looking for another layer of flavor.
Provided by Katie Workman
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Place the squash on a rimmed baking sheet, drizzle over the melted butter, season with salt and pepper and toss to combine. Spread out in a single layer on the baking sheet, allowing space in between the cubes when possible. Roast until tender and lightly browned on the bottom, about 25 minutes.
- Heat the oil in a stockpot over medium heat. Add the shallots and saute until the shallots have softened and turned a light golden brown, about 10 minutes. Add the broth and bring to a simmer.
- Meanwhile, if using bacon, heat a large heavy skillet over medium-high heat and add the bacon pieces. Saute until they are cooked and crisp, then transfer them with a slotted spoon to some paper towels to drain.
- Add the cooked butternut squash to the simmering broth. Working in batches, puree the soup in a blender or food processor (alternately you can run the mixture through a food mill, which offers a great kind of nubby texture, or puree right in the pot with an immersion blender). Return the pureed soup to the pot. Taste and adjust the seasoning.
- Add the cream and heat just until warmed through. Place the creme fraiche in a small bowl and stir with a fork make it very soft and creamy. Ladle the soup into bowls, swirl in a tablespoon of the creme fraiche, and sprinkle with some crisped bacon, if using.
ROASTED BUTTERNUT SQUASH SOUP
Provided by Molly O'Neill
Categories lunch, soups and stews, appetizer
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees. Using a large, heavy knife, split the squash in half and scrape out the seeds and discard them. Place the squash halves on a baking sheet, season with salt and pepper and roast until very tender, about 1 hour. Use a spoon to scrape out the flesh; set aside, discarding the skin.
- In a large pot set over medium heat, melt the butter. Add the onion and garlic and cook, stirring frequently, until the onion just turns golden, 6 to 7 minutes. Add the stock and squash and cook, uncovered, for 25 minutes. Allow to cool.
- Working in batches, puree the soup in a blender or food processor and return it to the pot. Stir in the milk and cream and reheat. Season to taste with salt and pepper and serve garnished with red onion and chervil.
Nutrition Facts : @context http, Calories 339, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 15 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 1330 milligrams, Sugar 12 grams, TransFat 0 grams
BUTTERNUT SQUASH SOUP WITH HAZELNUT CREAM
Make and share this Butternut Squash Soup With Hazelnut Cream recipe from Food.com.
Provided by Mimi Bobeck
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan over medium heat, warm the cream until steam starts to rise.
- Remove from the heat, add the hazelnuts and let cool.
- Season with salt and pepper.
- Refrigerate for 1 hour.
- In a soup pot over medium heat, melt the butter.
- Add the onion and sauté, stirring occasionally, until tender and translucent, 4 to 6 minutes.
- Add the 2 cups stock and the squash puree and bring to a simmer, stirring, then reduce the heat to medium-low.
- Cook, stirring, for 12 to 15 minutes.
- Using a blender or stick blender, puree the soup, adding more stock if the soup is too thick.
- Season with salt, pepper and nutmeg.
- Whisk the hazelnut cream until lightly foamy.
- Ladle the soup into 4 bowls and garnish with the hazelnut cream.
Nutrition Facts : Calories 231.2, Fat 16.5, SaturatedFat 8.7, Cholesterol 42.4, Sodium 50, Carbohydrate 19.7, Fiber 3.2, Sugar 4.2, Protein 5
ROASTED BUTTERNUT SQUASH SOUP
Made with rich nutty tahini and a few warm spices, this Roasted Butternut Squash Soup is all the comfort without the use of heavy cream! Smooth, creamy and a little nutty, you won't even know it's vegan!
Provided by Suzy Karadsheh
Categories Soup
Time 1h10m
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees F.
- Arrange the butternut squash and onions in one single layer on a large sheet pan. Season with kosher salt and black pepper. Generously drizzle with extra virgin olive oil (about 3 tbsp) and toss to coat (make sure to spread everything out evenly on the sheet pan). Put the garlic cloves in a small piece of foil and drizzle with olive oil, then fold the foil shut.
- Roast in the heated oven for 30 minutes or until the butternut squash is tender and fully cooked through and charred nicely in some parts.
- Remove from the oven and allow to cool just a little bit, then carefully transfer to the bowl of a large food processor fitted with a blade. Add 2 cups of broth (or less, being careful not to fill the processor too much). Close the lid and blend until smooth.
- Transfer the mixture to a large pot and stir in the remaining broth, spices, and 3 tablespoons of tahini paste. Simmer over medium heat, stirring regularly until the soup is fully warmed through (another 10 minutes or so)
- In a small bowl, mix the remaining tahini paste and honey until well combined.
- When ready to serve, transfer the soup to serving bowls and top each bowl with a drizzle of the tahini and honey mixture and a bit of the crushed hazelnuts, if using. Enjoy!
Nutrition Facts : Calories 180.7 kcal, Carbohydrate 26.8 g, Protein 4.3 g, Fat 8.2 g, SaturatedFat 1.2 g, Sodium 208.4 mg, Fiber 3.9 g, Sugar 9.4 g, ServingSize 1 serving
BUTTERNUT SQUASH SOUP WITH HAZELNUT CREAM
From Williams-Sonoma kitchen
Provided by cbatte
Categories Soups, Stews and Chili
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- In a small saucepan over medium heat, warm cream until steam starts to rise. Remove from heat, add hazelnuts and let cool. Season with salt and pepper; refrigerate for 1 hour. In a small soup pot over medium heat, melt butter. Add onion and saute, stirring occasionally, until tender and translucent, 4-6 minutes. Add cups stock and squash puree and bring to a simmer, stirring; reduce heat to medium-low. Cook,stirring, 12-15 minutes. Puree with blender or stick blender, adding more stock if soup is too thick. Season with salt, pepper and nutmeg. Whisk hazelnut cream until lightly foamy. Ladle soup into 4 bowls and garnish with hazelnut cream.
Nutrition Facts : Calories 494 calories, Fat 51.01773475 g, Carbohydrate 7.7330198325 g, Cholesterol 105.17447475 mg, Fiber 2.6776249730587 g, Protein 5.7230588375 g, SaturatedFat 25.118231266 g, ServingSize 1 1 Serving (228g), Sodium 287.0889565 mg, Sugar 5.0553948594413 g, TransFat 3.187934079 g
More about "butternut squash soup with hazelnut creamer food"
BUTTERNUT SQUASH SOUP - TASTEBOTANICAL - WITH PEANUT BUTTER
From tastebotanical.com
5/5 (1)Category SoupCuisine EnglishTotal Time 1 hr 5 mins
- Peel and chop the onion and the butternut squash. Add the vegetables to the pan and season with salt and pepper.
- Cook very gently for around 30 minutes until the vegetables are soft and sweet. Slow cooking caramelises the natural sugars in the vegetables and greatly improves the flavour of the soup.
- Peel and crush the garlic cloves and add them to vegetables together with the chilli flakes. Cook for a further five minutes.
ROASTED GARLIC & HAZELNUT BUTTERNUT SQUASH SOUP - WILL ...
From willcookforfriends.com
5/5 (2)Category Vegan, Gluten-FreeServings 6-8Total Time 1 hr 20 mins
ROASTED BUTTERNUT SQUASH WITH HAZELNUT BROWN BUTTER SAUCE ...
From willcookforfriends.com
4.7/5 (3)Estimated Reading Time 6 minsServings 4Total Time 1 hr
10 BEST BUTTERNUT SQUASH SOUP WITH HEAVY CREAM RECIPES ...
From yummly.com
BUTTERNUT SQUASH SOUP WITH APPLE AND SMOKED ... - FOOD & WINE
From foodandwine.com
4/5 Total Time 1 hr 25 minsServings 4
- In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat, stirring occasionally, until golden, about 8 minutes. Add the apple cider and cook until syrupy, about 3 minutes. Add the butternut squash and chicken stock and bring to a boil. Cover and simmer until the squash is very tender, about 40 minutes.
- In a blender, puree the soup in batches. Return the soup to the saucepan and stir in the cream. Season with salt and pepper and keep warm.
- Heat a medium skillet. Add the butter and diced apple and cook over high heat until the apple is tender and golden around the edges, about 2 minutes. Remove the skillet from the heat. Season lightly with salt and pepper.
- Ladle the soup into warmed bowls; garnish with the smoked cheddar, sautéed apples and chives; serve.
GINGERED BUTTERNUT SQUASH SOUP WITH SPICY PECAN CREAM ...
From foodandwine.com
5/5 Category Squash SoupServings 12Total Time 2 hrs 15 mins
- Preheat the oven to 350°. Rub the cut sides of the squash with the olive oil and set them, cut side down, on a large rimmed baking sheet. Bake the squash for about 1 hour, or until very tender. Remove from the oven and let stand until cool enough to handle. Spoon the squash flesh into a large bowl; discard the skins.
- In a pie plate, toast the pecans for about 8 minutes, or until lightly browned and fragrant; let the nuts cool.
- In a large pot, melt the butter. Add the onion, fennel and ginger and cook over moderate heat until softened, about 8 minutes. Add the squash and the chicken stock, cover and simmer for 20 minutes, stirring occasionally. Uncover the pot and continue cooking until the squash starts to fall apart, about 10 minutes. Remove from the heat and stir in the coconut milk.
- Meanwhile, in a food processor, pulse the pecans until they are finely chopped. In a medium bowl, beat the cream until soft peaks form. Fold in the chopped pecans, hazelnut oil and cayenne pepper and season with salt.
BUTTERNUT SQUASH SOUP RECIPE WITH VARIOUS TOPPINGS ...
From thevintagemixer.com
Servings 6Total Time 45 minsCategory Lunch, Main Course, Side Dish, Soup
- In a 5 1/2-quart Dutch oven over medium-high heat, melt 1 Tbs. of the butter. Add enough pear slices to form a single layer and cook, turning once, until caramelized on both sides, 4 to 5 minutes total. Transfer to a plate.
- In the same pot over medium heat, melt the remaining 2 Tbs. butter. Add the celery and onions and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and cook for 30 seconds. Stir in the butternut squash puree, the 4 cups broth, thyme, half of the pears or nectarines, salt and pepper. Bring to a boil, reduce the heat to medium-low and simmer for 10 minutes.
- Using a blender, puree the soup in batches until smooth. Return the soup to the pot and stir in the half-and-half. Add more broth if needed to reach the desired consistency. Ladle the soup into bowls. Garnish with the prosciutto/bacon, remaining pear slices, hazelnut cream, yogurt or seeds. Serve immediately.
- Toppings: Set out the various toppings and let your guests choose which they would prefer. The pears and hazelnut cream make for a more sweet soup, while the bacon, cumin yogurt or roasted butternut squash seeds make for a more savory bite.
CREAMY BUTTERNUT SQUASH & WHITE BEAN SOUP | NEILSON DAIRY
From neilsondairy.com
Servings 6Total Time 45 mins
WARM-UP WITH RAPUNZEL'S SQUASH HAZELNUT SOUP - DISNEYTIPS.COM
From disneytips.com
Estimated Reading Time 3 mins
BUTTERNUT SQUASH SOUP WITH HAZELNUT GREMOLATA | WILLIAMS ...
From williams-sonoma.com
4.8/5 (8)Total Time 2 hrsServings 8
RAPUNZEL'S SQUASH AND HAZELNUT SOUP RECIPE ... - CHIP AND ...
From chipandco.com
Estimated Reading Time 3 mins
CREAMY BUTTERNUT SQUASH & WHITE BEAN SOUP | NUTRILAIT
From nutrilait.ca
Servings 6Total Time 6 mins
BUTTERNUT SQUASH, PARMESAN, & HAZELNUT SOUP / PASTA SAUCE
From recipes.thezenofslowcooking.com
4/5 (2)
HAZELNUT BUTTERNUT SQUASH SOUP | OFFICIAL COFFEE MATE®
From goodnes.com
Servings 4Category Main Courses
BUTTERNUT SQUASH SOUP WITH SAGE | SWANSON RECIPES
From campbells.com
4.8/5 (4)Total Time 45 minsServings 8Calories 114 per serving
SQUASH SOUP WITH HAZELNUT CREAM | WEGMANS
From shop.wegmans.com
3.8/5 (4)Category VegetablesServings 7Total Time 50 mins
BUTTERNUT SQUASH SOUP WITH CREAM CHEESE RECIPES - YUMMLY
From yummly.com
EASY BUTTERNUT SQUASH SOUP RECIPE WITH CREAM - FOOD RECIPE
From foodrecipe.news
BUTTERNUT SQUASH SOUP WITH HAZELNUT CREAMER POPULAR ...
From anothersalad.blogspot.com
ROASTED BUTTERNUT SQUASH SOUP WITH HAZELNUTS - HEALTHY ...
From healthymealhome.com
FAVORITE MENU BUTTERNUT SQUASH SOUP WITH HAZELNUT CREAMER ...
From mckinnonsrock.blogspot.com
CREAMY BUTTERNUT SQUASH SOUP WITH BACON & PECANS - THE ...
From theoriginaldish.com
BUTTERNUT SQUASH SOUP WITH HAZELNUT GREMOLATA | RECIPE ...
From pinterest.ca
ESTANCIA VINEYARDS | BUTTERNUT SQUASH SOUP WITH HAZELNUT ...
From estanciawines.com
VEGAN ROASTED BUTTERNUT SQUASH SOUP - ALL INFORMATION ...
From therecipes.info
BUTTERNUT SQUASH SOUP WITH HAZELNUT CREAMER THE BEST ...
From laptopsupermini.blogspot.com
ROASTED BUTTERNUT SQUASH SOUP WITH COCONUT LIME CREAM ...
From veggiefunkitchen.com
BUTTERNUT SQUASH RISOTTO WITH CHANTERELLES AND …
From chenot.com
ROASTED HAZELNUT AND BUTTERNUT SQUASH SOUP - COOKS.COM
From cooks.com
BUTTERNUT SQUASH SOUP WITH HAZELNUT CREAMER RECIPES
From tfrecipes.com
BUTTERNUT SQUASH SOUP WITH HAZELNUT CREAMER BEST FAMILY ...
From momentofsurreality.blogspot.com
BUTTERNUT SQUASH SOUP WITH HAZELNUT CREAMER | RECIPE ...
From pinterest.com
WHAT PAIRS WITH BUTTERNUT SQUASH SOUP - MONTALVOSPIRITS
From montalvospirits.com
PRIMARY FOOD AND SQUASH SOUP WITH HAZELNUT CREAM N ...
From dashandrizzle.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love