Healthy Sort Of Delicious Butternut Squash Soup Food

BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 400 degrees.
• Cut the end off the squash, peel the skin, and then chop into 1-inch pieces. Toss with 1 tablespoon of olive oil and 1 teaspoon sea salt. Spread out on a parchment or silpat-lined baking sheet and roast in the oven for 25 minutes.
• While the squash is roasting, slice the onion, mince the garlic, peel and chop the carrots, and peel and chop the apple.
• Add the remaining tablespoon of olive oil to a large pot. Heat over medium-high heat on the stove.
• When the oil is hot, add the onions and sauté for 5 minutes, or until translucent. Stirring occasionally.
• Add the garlic and stir for 30 seconds. Then add the chopped carrots and apple. Sauté for 3 minutes, stirring occasionally.
• Add all the spices to the pot and stir to coat all the vegetables. Allow the spices to heat for 30 seconds.
• Deglaze the pan with a little of the vegetable stock. Add the rest of the stock and the butternut squash.
• Bring the soup to a low bowl and then reduce to a simmer. Let simmer for 10 minutes, stirring occasionally.
• Using an immersion blender or a high-speed blender, blend the soup until it is fully pureed and a smooth texture.
• Serve with optional pumpkin seeds, chopped parsley, or microgreens.

EASY BUTTERNUT SQUASH SOUP

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.

HEALTHY (SORT OF) DELICIOUS BUTTERNUT SQUASH SOUP

Steps:

• Fry bacon in large skillet. Leave fat in pan and save bacon.
• Cut onion and cook in bacon fat.
• Cut squash in half and scoop out seeds. Peel squash.
• Cut squash in 1 inch chunks. Saute squash with onions for about 10 minutes.
• Add chicken or vegetable broth, bring to boil, then simmer for about 20 minutes. Add salt to taste.
• Puree soup in blender or food processor till smooth.
• Garnish with chopped bacon and sour cream.

HEALTHY BUTTERNUT SQUASH SOUP

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.

DELICIOUS, HEALTHY BUTTERNUT SQUASH SOUP

Steps:

• With a heavy knife, cut squash in half lengthwise. Peel, remove seeds and chop flesh into roughly 1" cubes. You should have about 5 cups.
• Heat oil in a large pot over medium heat. Add onion and garlic, and cook 3 minutes. Add squash, oregano, paprika, and cinnamon, and cook, stirring, 2 minutes. Add broth and bring to a boil. Redcue heat; cover and simmer about 25 minutes, until squash is tender.
• Purée soup untili smooth using an immersion blender, or by carefully ladling soup into a blender or food processor in batches - whir until smooth and return soup to pot. Add cilantro and warm through (with salt and pepper to taste).