CREAMY BUTTERNUT SQUASH SOUP
I used to live in Australia, where this soup is served often. I had to have the recipe, and now it's one of my family's favorites. -Tiffany Pope, Draper, Utah
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, saute onion in butter until tender. Add squash and potato; cook and stir for 2 minutes. Add the water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender., Cool slightly. In a blender, cover and process soup until smooth. Return to the pan; stir in milk and heat through.
Nutrition Facts : Calories 278 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 1008mg sodium, Carbohydrate 49g carbohydrate (11g sugars, Fiber 6g fiber), Protein 6g protein.
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
CREAM OF BUTTERNUT SQUASH SOUP
This is from Heartland Soups cookbook. This is a really good soup. I don't know the exact prep or cook time except for the 1 hour to bake the squash. Hope you enjoy as much as we do!
Provided by Vicki in Kansas Bro
Categories Vegetable
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven 350 degrees.
- Cut squash in half; remove seeds.
- Place upside down on large cookie sheet.
- Bake in preheated oven 1 hour or until tender.
- Scoop out flesh; cool.
- Puree in food processor.
- Place in large soup pot.
- In medium skillet melt butter and saute onions until transparent; add thyme, stir and heat to release herb flavor.
- Puree in food processor until smooth, then add to pureed squash.
- Stir in cream, if desired, milk and chicken stock.
- Heat to serving temperature but do not boil.
- Soup may be stored in refrigerator a week, or may be frozen.
- If desired, heat slices of sausage in soup.
- Garnish with chopped chives and Parmeasan Cheese.
Nutrition Facts : Calories 97.4, Fat 4, SaturatedFat 2.3, Cholesterol 10.8, Sodium 195.3, Carbohydrate 14.3, Fiber 2, Sugar 3.4, Protein 2.7
CREAMY BUTTERNUT SQUASH SOUP WITH GINGER
I was intrigued by the addition of apple vinegar to "round out" the flavor profile of this soup. A couple tablespoons of decoratively swirled creme fraiche (or sour cream) & a sprinkling of toasted slivered almonds makes for an elegant presentation. Found in the Tribune's Food & Drink Weekly.
Provided by Busters friend
Categories Onions
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Peel the squash, using a sharp vegetable peeler. Cut it in half lengthwise and scoop out the seeds with a spoon. Cut in 1-inch chunks.
- Heat the butter in a large soup pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger root and cook until fragrant, about 3 minutes. Add the diced squash, water and salt and bring to a simmer. Cook at a low simmer until the squash is tender enough to smash with a spoon, about 30 minutes.
- Puree the soup, either using an immersion blender or grinding it in several stages in a regular blender. The soup should be completely smooth and a little thicker than heavy cream. Ladle the soup through a strainer into a clean soup pot, discarding any bits of squash or ginger left behind.
- Heat the soup through once more and season to taste, adding salt first and then the vinegar. Add the vinegar one-half teaspoons at a time; it will take a little more than 1 tablespoons.
- To serve, stir the crème fraîche to loosen the texture. Ladle the soup into wide bowls and spoon 1 to 2 Tbsps. of crème fraîche in a decorative pattern onto each. Scatter a few toasted slivered almonds over the soup and serve immediately.
Nutrition Facts : Calories 139, Fat 4.8, SaturatedFat 2.5, Cholesterol 10.2, Sodium 820.5, Carbohydrate 25.1, Fiber 4.3, Sugar 5.1, Protein 2.5
CREAMLESS BUTTERNUT SQUASH SOUP
This is a Food Network recipe that only has four main ingredients. I first had this with my husband at a friend's house and it blew us away! So good, and with bags of pre-cut squash available at most grocery stores, it's a breeze to put together!
Provided by Motivated Mama
Categories Vegetable
Time 35m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut squash into 1-inch chunks (I cut out this step by getting a bag precut squash).
- 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 195.9, Fat 6.9, SaturatedFat 3.2, Cholesterol 17.4, Sodium 350.5, Carbohydrate 27.9, Fiber 3.4, Sugar 7.9, Protein 7.8
CREAMY BUTTERNUT SQUASH SOUP
This is a creamy soup that uses no cream. I don't remember where I got this recipe but I've been making it for years. You will need a 3 or 4 quart pot.
Provided by Riverside Len
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cut up celery, carrot and onion.
- Cut up the squash and potatoes into cubes, about 1 inch.
- Cook celery, carrot and onion over low heat in the olive oil, about 10 minutes.
- Add squash, potatoes and the 4 cups of water.
- Simmer, covered until vegetables are tender, about 20 to 25 minutes.
- Let soup cool a bit, then put into a food processor or blender and puree.
CREAMED BUTTERNUT SQUASH SOUP
I found this in the Spice & Spirit of Kosher Passover Cooking cookbook. It isn't really much of a recipe at all -- which is how things usually are on Pesach if, like my family, the basic extent of available seasonings is salt! I'm sure additional spices would enhance this, but it's pretty good just as written. I had a pretty huge squash, so I used 8 cups of water, which was probably too much... I'm submitting the recipe as it's written in the cookbook, but feel free to play with the amounts!
Provided by brokenburner
Categories Low Protein
Time 45m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Cook butternut squash in water until soft, about 15 minutes. Let cool to room temperature.
- Transfer to food processor and puree until desired consistency is reached. (If you have a lot of water left over, I wouldn't recommend pouring it all into the food processor -- it makes quite a mess!) Add salt to taste.
Nutrition Facts : Calories 255.4, Fat 0.6, SaturatedFat 0.1, Sodium 5259.8, Carbohydrate 66.3, Fiber 11.3, Sugar 12.5, Protein 5.7
BUTTERNUT SQUASH SOUP
Delicious and very easy to make. You can use 3 to 4 cups of chicken broth instead of the water and bouillon cubes. Also works well with half as much cream cheese if you don't want it too rich.
Provided by Mary
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
- Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
Nutrition Facts : Calories 397.5 calories, Carbohydrate 20.2 g, Cholesterol 82.5 mg, Fat 33.4 g, Fiber 3 g, Protein 7.7 g, SaturatedFat 17.7 g, Sodium 1081.4 mg, Sugar 3.7 g
More about "creamed butternut squash soup food"
CREAMY BUTTERNUT SQUASH SOUP - CREME DE LA CRUMB
From lecremedelacrumb.com
5/5 (35)Total Time 30 minsCategory Main CourseCalories 204 per serving
- In a large stockpot over medium-high heat, combine olive oil, butternut squash, carrot, apple, bell pepper, garlic, onion, and celery. Saute 3-4 minutes until garlic fragrant and onions are translucent.
- Add stock, salt and pepper, and smoked paprika (if using) and bring to a boil. Cook for 5-10 minutes over medium heat until veggies and squash are very tender.
- Stir in the coconut milk. Use an immersion blender to blend until smooth OR transfer in batches to a high powered blender and puree until smooth and creamy.
- Taste, add salt and pepper to taste if needed. Add a little more stock or water to thin if needed. Garnish as desired and serve.
SIMPLE & CREAMY BUTTERNUT SQUASH SOUP RECIPE - PAULA …
From pauladeen.com
Total Time 15 mins
CREAMY BUTTERNUT SQUASH SOUP WITH APPLE AND ONION
From platedcravings.com
CREAMY BUTTERNUT SQUASH SOUP | FOOD MATTERS®
From foodmatters.com
BUTTERNUT SQUASH SOUP RECIPES | MARTHA STEWART
From marthastewart.com
ROASTED BUTTERNUT SQUASH WITH MAPLE RECIPE | FOOD NETWORK
From foodnetwork.com
Author Crystal WahpepahSteps 2Difficulty Easy
CREAMY SQUASH SOUP RECIPES | THE CAKE BOUTIQUE
From thecakeboutiquect.com
VEGAN BUTTERNUT SQUASH SOUP RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
CREAMY VEGAN BUTTERNUT SQUASH SOUP | RECIPE
From kosher.com
2008 RECIPES-BUTTERNUT SQUASH SOUP - FALLSRADIO.COM
From fallsradio.com
ORGANIC CREAMY BUTTERNUT SQUASH SOUP - PACIFIC FOODS
From pacificfoods.com
CREAMY BUTTERNUT SQUASH SOUP | UNL FOOD
From food.unl.edu
EASY BUTTERNUT SQUASH SOUP RECIPE - COOK.ME RECIPES
From cook.me
BUTTERNUT CREAM SOUP | CANADIAN LIVING
From canadianliving.com
CREAMY BUTTERNUT SQUASH SOUP - EATING BIRD FOOD
From eatingbirdfood.com
CREAMY BUTTERNUT SQUASH SOUP RECIPES | THE CAKE BOUTIQUE
From thecakeboutiquect.com
BUTTERNUT SQUASH SOUP | FOODIECRUSH.COM
From foodiecrush.com
TOP 50 CREAMY BUTTERNUT SQUASH SOUP RECIPES
From dowjones.jodymaroni.com
CREAMY BUTTERNUT SQUASH POTATO SOUP - 2 SISTERS RECIPES BY ANNA …
From 2sistersrecipes.com
CREAMY BUTTERNUT SQUASH SOUP - ABERDEEN'S KITCHEN
From aberdeenskitchen.com
INSTANT POT BUTTERNUT SQUASH SOUP - NUTMEG NANNY
From nutmegnanny.com
BUTTERNUT SQUASH SOUP RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
R/FOOD - [HOMEMADE] BUTTERNUT SQUASH AND BACON SOUP FT. THE …
From reddit.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
Related Search