Puree Of Butternut Squash Soup Food

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BUTTERNUT SQUASH SOUP



Butternut Squash Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings (2 quarts)

Number Of Ingredients 11

1 tablespoon olive oil
1 onion, chopped
1 medium butternut squash, peeled and chopped
2 cloves garlic, minced
6 cups hot chicken stock
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
1/4 cup heavy cream
1/4 cup sour cream

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.

EASY BUTTERNUT SQUASH SOUP



Easy Butternut Squash Soup image

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

1 tablespoon olive oil
1 large onion, chopped
3 garlic cloves, minced
1 medium butternut squash (3 pounds), peeled and cubed
4 cups vegetable broth
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup heavy whipping cream
Optional: Additional heavy whipping cream and crispy sage leaves

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 WITH ROASTED RED PEPPER PURéE



Butternut Squash Soup with Roasted Red Pepper Purée image

Categories     Soup/Stew     Blender     Sauté     Thanksgiving     Low Fat     Vegetarian     Lunch     Orange     Bell Pepper     Butternut Squash     Fall     Healthy     Vegan     Thyme     Simmer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 first-course servings

Number Of Ingredients 8

2 tablespoons olive oil
2 1/4 cups chopped onions
4 garlic cloves, minced
1 2 1/2-pound butternut squash, peeled, seeded, cut into 1-inch pieces
5 1/2 cups (or more) vegetable broth
3 teaspoons chopped fresh thyme
1/2 teaspoon grated orange peel
Roasted Red Pepper Puree

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onions; sauté until tender, about 12 minutes. Add garlic; stir 1 minute. Add squash and 5 1/2 cups broth; bring to boil. Reduce heat; cover and simmer until squash is soft, about 40 minutes. Cool slightly.
  • Working in batches, puree soup in blender until smooth. Return puree to pot. Add 1 teaspoon thyme and orange peel. Thin soup with more broth if desired. Simmer 3 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving, thinning with more broth if desired.)
  • Ladle soup into bowls. Swirl 1 tablespoon Roasted Red Pepper Puree into soup in each bowl. Sprinkle with remaining 2 teaspoons thyme and serve.

BUTTERNUT SQUASH PUREE



Butternut Squash Puree image

Butternut squash is good for more than soup! I just had a bowl of this creamy deliciousness for my breakfast. Would taste wonderful served as a side with chicken and vegetables, or something spicy. Makes a terrific filling for ravioli, as well. But it's definitely good in a bowl all by itself.

Provided by Whats Cooking

Categories     Breakfast

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 7

1 butternut squash
2 1/2 teaspoons cinnamon
1/8 teaspoon ground nutmeg
1 1/2 teaspoons brown sugar or 1 1/2 teaspoons turbinado sugar
1/2 tablespoon butter
1 tablespoon low-fat milk
1/4 teaspoon salt

Steps:

  • Preheat oven to 375.
  • Cut stem off of squash. Cut squash lengthwise and remove seeds and pulp. Put squash halves face down in a baking dish. Add 1/4 inch of water.
  • Bake the squash for 20 minutes with cut side down down, then 20 minutes with cut side up (when you flip them over you can add a little honey and/or cinnamon if you so desire). Bake until a knife can easily enter the flesh but remove from oven before the squash becomes entirely mushy.
  • Allow squash to cool enough to handle. Remove peel with paring knife, and cut peeled squash into pieces of approximately 1-2 inches.
  • Put pieces in food processor, along with the rest of the ingredients. Puree until smooth.

Nutrition Facts : Calories 203.9, Fat 2.4, SaturatedFat 1.4, Cholesterol 5.3, Sodium 228.9, Carbohydrate 48.5, Fiber 8.7, Sugar 10.9, Protein 4.1

COCONUT CURRY BUTTERNUT SQUASH SOUP/PUREE



Coconut Curry Butternut Squash Soup/Puree image

Can be served thick as a puree to accompany an Indian dinner, or turkey.... and thinned out is a wonderful hearty vegetarian soup. I prefer the soup!

Provided by Raquel Grinnell

Categories     Vegetable

Time 2h15m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
2 -3 medium butternut squash, cut in half and seeded
2 large yellow onions, chopped
1 red pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
4 garlic cloves, chopped
2 inches fresh ginger, peeled and chopped
1 tablespoon soy sauce
1 tablespoon red curry paste
2 teaspoons garam masala (preferably) or 2 teaspoons curry powder
1 (14 ounce) can coconut milk
2 -3 cups vegetable broth (low or no sodium)
salt and pepper
1/4 cup cilantro, chopped

Steps:

  • Preheat oven to 375°F .
  • Brush butternut squash with olive oil and spinkle with salt and peppe; lay cut side down on cookie sheet. Bake for about an hour or until fork tender. Let cool and scoop out flesh.
  • Add rest of olive oil to a large heavy bottomed pot set at medium heat. Add onions, garlic, and ginger and saute till onion turns transluscent. Add red pepper and jalapeno, season with salt and pepper saute until softened, stirring often.
  • Add soy sauce, red curry paste, garam masala/curry powder and stir to coat. Then add coconut milk, broth, squash and stir to combine.
  • Bring to a boil and lower to simmer for 30 minutes. Puree with food mill, blender or immersion blender, adding extra broth depending on whether you'd rather have a puree or a soup. Season to taste. Sprinkle each serving with cilantro.

Nutrition Facts : Calories 374.4, Fat 17.2, SaturatedFat 11.6, Sodium 219.9, Carbohydrate 57.2, Fiber 10.3, Sugar 15.7, Protein 6.8

BUTTERNUT SQUASH SOUP



Butternut Squash Soup image

This creamy and satisfying butternut squash soup is the perfect autumn meal.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h

Yield Makes 2 quarts

Number Of Ingredients 8

6 slices bacon, cut in half crosswise
1 tablespoon unsalted butter
1 sweet onion, such as Vidalia or Walla Walla, coarsely chopped (about 3 cups)
2 1/2 pounds butternut squash, peeled, halved, seeded, and cut into 1-inch pieces (about 6 cups)
3 sprigs thyme
Coarse salt and freshly ground pepper
1 3/4 cups chicken broth
1 3/4 cups water

Steps:

  • Cook bacon in a large pot over medium heat, flipping once, until brown and crisp, about 15 minutes. Drain on paper towels; discard fat from pot but do not wipe clean.
  • Melt butter in pot over medium heat. Cook onion, stirring occasionally, until softened and golden, about 15 minutes. Add squash, thyme, 1 tablespoon salt, broth, and water; increase heat to high and bring to a boil. Reduce heat, cover, and simmer until squash is tender, 12 to 15 minutes. Discard thyme.
  • Working in batches, puree soup in a blender until very smooth. Return soup to pot and season with salt and pepper; cover to keep warm or reheat if necessary. Divide among heatproof glasses and garnish each glass with bacon. Bacon and soup can be made up to 3 days ahead, cooled completely, and stored in refrigerator in separate containers. Recrisp bacon on a baking sheet in a preheated 300 degrees oven, about 10 minutes, while reheating soup over low heat.

BUTTERNUT SQUASH SOUP II



Butternut Squash Soup II image

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

2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste

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

PUREED BUTTERNUT SQUASH SOUP



Pureed Butternut Squash Soup image

This Pureed Butternut Squash Soup has pureed butternut squash along with onions, ginger, and garlic for a smooth, creamy texture. Whip up this soup recipe on the next chilly day.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 9

2 tablespoons butter
1 small onion, chopped
1 piece (2 inches) fresh ginger, peeled and chopped
2 garlic cloves, chopped
2 3/4 pounds small butternut squash, prepared and cut into 3/4-inch cubes
1/4 cup fresh orange juice
Coarse salt and ground pepper
Sour cream, (optional)
Spicy Pumpkin Seeds

Steps:

  • Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups water. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes.
  • Puree soup in 2 batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender's lid, and cover with a dish towel. Stir in juice and 1 1/2 teaspoons salt. Serve hot, with sour cream, pepper, and pumpkin seeds, if desired.

Nutrition Facts : Calories 185 g, Fat 6 g, Fiber 9 g, Protein 3 g

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