BUTTERNUT SQUASH SOUP
Nice and simple: a puree of squash and apples with just a hint of fall spice. Serve hot, chilled or at room temperature.
Categories Dinner,Lunch
Time 29m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a large stock pot, combine broth, squash, onion and apple; cover pot and bring to a boil over high heat. Uncover pot and reduce heat to low; gently simmer until squash is very tender, about 10 minutes.
- Puree soup in pot using an immersion blender (or puree in a regular blender in batches, careful not to splatter hot liquid). Season with salt, pepper and nutmeg; serve.
- Yields about 3/4 cup per serving
Nutrition Facts : Calories 23 kcal
HEALTHY BUTTERNUT SQUASH SOUP
This is a very healthy version of Butternut Squash Soup and quite tasty. From "the Optimal Diet - The Official CHIP Cookbook." CHIP stands for Coronary Health Improvement Project, and their recipes are designed to help reverse and prevent obesity, high blood pressure, high cholesterol, diabetes, and heart disease. It uses vegan chicken seasoning, but if you prefer you can use regular. I haven't tried it with vegetable seasoning as I don't know if it would taste as nice.
Provided by Enjolinfam
Categories Potato
Time 55m
Yield 6 1 cup servings
Number Of Ingredients 11
Steps:
- Wash squash and cut in half lengthwise. Scrape out the seeds and pulp. Lay cut sides down in baking dish side by side. Add water until it covers 1/2 inch in the bottom of the dish.
- Cover dish. Bake at 350 F until squash is soft. Scoop sqash out using a spoon. Mash butternut squash, then set aside.
- In a large pot, saute onions in a little water until soft.
- Add to pot mock or regular chicken seasoning, 2 cups water, potato, and thyme. Cook until potato is soft.
- Place hot mixture into a blender, and blend until smooth. Return mixture to pot.
- Place cashews and 2 cups water into the blender. Blend until it becomes a very smooth milk.
- Add cashew milk and squash to pot. Add salt to taste.
- Heat over low temperature, stirring occasionally, until desired temperature is achieved. Garnish with nutmeg and chives and serve immediately.
Nutrition Facts : Calories 135.7, Fat 5.4, SaturatedFat 1.1, Sodium 109.4, Carbohydrate 20.4, Fiber 2.8, Sugar 3.1, Protein 3.5
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.
MISO-BUTTERNUT SQUASH SOUP
This simple butternut squash soup packs a lot of flavor thanks to miso and ginger in the base, plus punchy finishers like lemon juice, cilantro & chili crisp.
Provided by Rachel Gurjar
Time 55m
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large Dutch oven or other heavy pot over medium. Cook shallot, garlic, and ginger, stirring often, until shallot is softened and translucent, about 3 minutes. Add miso and cook, stirring, 1 minute. Add squash, salt, maple syrup (if using), and 4 cups water and stir to combine. Bring to a boil, then reduce heat and cover pot. Cook until squash is very tender, 20-25 minutes.
- Carefully purée squash and cooking liquid with an immersion blender until smooth. (Alternatively, you can carefully use a standard blender and work in 2 batches, keeping a towel over the lid and transferring to a medium bowl as you go.) Do ahead: Purée can be made 3 days ahead. Transfer to an airtight container; cover and chill.
- Bring squash purée to a simmer over medium heat (return to same pot if you puréed in a standard blender). Stir in lemon juice; taste and season with more salt if needed.
- Divide soup among bowls and top with cilantro, chili crisp, and peanuts. Serve with lemon wedges for squeezing over.
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.
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 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
BUTTERNUT SQUASH SOUP
This is a great warming winter meal with some crusty bread. The fresh ginger gives it a nice spicy kick.
Provided by caetb
Categories Vegetable
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450.
- Cut squash in half lengthwise, scoop out seeds and place cut side down on a baking sheet.
- Roast the squash for 40-45 minutes or until it is very tender.
- Allow squash to cool.
- While the squash is roasting,saute the onion and ginger in the butter over a medium heat until the onion is translucent and soft.
- Add the broth, cover and simmer for 10 minutes.
- Scoop the cooled squash from the skin.
- Place half the squash and half the broth in a blender, puree until smooth.
- Repeat with the other half of the squash and broth.
- If needed, add water to achieve the desired consistency.
- Return the soup to the sauce pan and reheat.
- Salt and pepper to taste.
- If desired, garnish each serving with a spoonful of sour cream.
Nutrition Facts : Calories 315.6, Fat 6.4, SaturatedFat 3.8, Cholesterol 15.3, Sodium 74.8, Carbohydrate 67.8, Fiber 11.7, Sugar 14.7, Protein 6.1
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