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
CREMINI & BUTTERNUT SQUASH SOUP
When the weather turns chilly, wholesome soup hits the spot. This one tastes like autumn, with vitamin-rich squash and the earthy flavor of mushrooms. Adding cream makes it velvety smooth.-Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Lunch
Time 1h55m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 55-65 minutes or until tender. , Cool slightly; carefully scoop out flesh. Place in a food processor with 1 cup broth; cover and process until smooth., In a large Dutch oven over medium heat, cook onion in oil until tender. Add mushrooms; cook 3-4 minutes longer or until tender. Add the garlic, thyme and sage; cook 1 minute longer. Stir in the nutmeg, squash puree and remaining broth. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Stir in cream; heat through (do not boil). Ladle soup into bowls; sprinkle with cheese.
Nutrition Facts : Calories 167 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 403mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 7g fiber), Protein 6g protein. Diabetic Exchanges
ROASTED BUTTERNUT SQUASH SOUP
This homemade butternut squash soup is the best I've ever tasted! This recipe is super creamy (yet cream-less) and full of delicious butternut flavor. Leftover soup tastes even better the next day. Recipe yields about 4 bowls or 6 cups of soup.
Provided by Cookie and Kate
Categories Soup
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1/2 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
- Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don't worry if the skin or flesh browns-that's good for flavor). Set the squash aside until it's cool enough to handle, about 10 minutes.
- Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering (if your blender has a soup preset, use a medium skillet to minimize dishes.) Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your stand blender (see notes on how to use an immersion blender instead).
- Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).
- Securely fasten the lid. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra creamy and warmed through.
- If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
- If your soup is piping hot from the blending process, you can pour it into serving bowls. If not, pour it back into your soup pot and warm the soup over medium heat, stirring often, until it's nice and steamy. I like to top individual bowls with some extra black pepper.
Nutrition Facts : Calories 155 calories, Sugar 6.9 g, Sodium 1244.8 mg, Fat 6.8 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 24.3 g, Fiber 3.7 g, Protein 2.7 g, Cholesterol 7.6 mg
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.
BUTTERNUT SQUASH SOUP
This is a perfect autumn soup! It's made with roasted squash halves (which are easy to prep and they add great flavor), a granny smith apple and fresh herbs. It's deliciously creamy and just good for the soul comfort food on a cold day.
Provided by Jaclyn
Categories Soup
Time 1h30m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. Line an 18 by 13-inch baking sheet with aluminum foil.
- Place squash halves on baking sheet cut side up. Brush with 1 Tbsp of the olive oil and season with salt and pepper.
- Roast in preheated oven until tender and slightly browned in spots, about 50 - 60 minutes.
- Meanwhile heat remaining 1 Tbsp olive in a large pot over medium heat. Add onion and apple and saute until nearly softened, about 8 minutes. Add garlic and saute 1 minute longer.
- Pour in chicken broth then add sage, thyme, rosemary and nutmeg. Bring mixture to a boil then reduce heat to medium-low, cover and simmer 10 - 15 minutes until apples and onions are soft (then remove from heat if squash isn't done).
- Scoop roasted squash from skin and add to soup. Puree with an immersion blender**.
- Season with salt and pepper to taste. Thin with water to reach desired consistency, heat soup through over medium-low heat if needed.
- Stir in cream or add to each individual serving along with pecans.
- Recipe source: Cooking Classy
Nutrition Facts : Calories 310 kcal, Carbohydrate 32 g, Protein 7 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 63 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving
PENNE WITH BUTTERNUT SQUASH
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; reserve 1 cup cooking water, then drain.
- Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the squash, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until golden and tender, about 5 minutes. Transfer to a plate and set aside.
- Add the remaining 1 tablespoon olive oil, the mushrooms, 1/4 teaspoon salt and a few grinds of pepper to the skillet. Cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic, shallot and red pepper flakes. Cook, stirring, until the shallot softens, about 2 minutes.
- Add the pasta, squash and 1/2 cup of the reserved pasta cooking water to the skillet. Cook, stirring, until heated through,1 to 2 minutes. Stir in 1/2 cup parmesan, then stir in enough of the remaining cooking water to loosen. Stir in the oregano and season with salt and pepper. Top with the remaining 1/2 cup parmesan.
BUTTERNUT SQUASH HOMINY SOUP
This dish was inspired by traditional posole, but it's vegetarian. To make it vegan, skip the sour cream.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large wide pot or Dutch oven over medium-high heat. Add the red onion and cook, stirring, until softened, 3 to 5 minutes. Add the squash, 2 teaspoons cumin, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the squash is well coated, 3 to 5 minutes.
- Put the chipotle and adobo sauce in a blender with 1/2 cup corn and 2 cups water; blend until smooth. Transfer the chipotle puree to the pot, along with 4 cups water, the hominy and black beans. Cover, increase the heat to high and bring to a boil. Uncover, adjust the heat to maintain a fast simmer and cook until the squash is tender and the soup has thickened slightly, 20 to 25 minutes.
- Meanwhile, thin the sour cream with 2 to 3 teaspoons water. Thinly slice the radishes for topping.
- Remove the soup from the heat and add the remaining 3/4 cup corn, the arugula and remaining 1/4 teaspoon cumin. Stir just to heat the corn and wilt the arugula; season with salt and pepper. Divide among bowls; drizzle with the sour cream and top with the radishes.
BUTTERNUT SQUASH SOUP WITH CHILLI & CRèME FRAîCHE
Come in from the cold to a warming bowl of autumnal soup
Provided by Good Food team
Categories Lunch, Soup
Time 1h5m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6.
- Cut 1 peeled and deseeded butternut squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with 1 tbsp of the olive oil.
- Roast for 30 mins, turning once during cooking, until golden and soft.
- While the butternut squash cooks, melt 1 tbsp butter with the remaining 1 tbsp olive oil in a large saucepan, then add 2 diced onions, 1 thinly sliced garlic clove and ¾ of the 2 deseeded and finely chopped red chillies.
- Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
- Tip the butternut squash into the pan, add 850ml hot vegetable stock and 4 tbsp crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches.
- Return to the pan, gently reheat, then season to taste.
- Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.
Nutrition Facts : Calories 264 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.61 milligram of sodium
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.
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).
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