Baked Butternut Squash Soup Recipes

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ROASTED BUTTERNUT SQUASH SOUP



Roasted Butternut Squash Soup image

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

1 large butternut squash (about 3 pounds), halved vertically* and seeds removed
1 tablespoon olive oil, plus more for drizzling
1/2 cup chopped shallot (about 1 large shallot bulb)
1 teaspoon salt
4 garlic cloves, pressed or minced
1 teaspoon maple syrup
1/8 teaspoon ground nutmeg
Freshly ground black pepper, to taste
3 to 4 cups (24 to 32 ounces) vegetable broth, as needed
1 to 2 tablespoons butter, to taste

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

ROASTED BUTTERNUT SQUASH SOUP



Roasted Butternut Squash Soup image

Here's a rich soup for an autumn day--winter squash is roasted and pureed and blended into a creamy broth seasoned with cinnamon and roasted coriander.

Provided by Progresso

Categories     Trusted Brands: Recipes and Tips     Progresso®

Time 1h

Yield 4

Number Of Ingredients 15

2 tablespoons butter
2 cups raw winter squash (butternut, hubbard, acorn)
Salt and pepper
2 tablespoons extra-virgin olive oil
½ cup diced onion (1/4-inch)
¼ cup diced celery (1/4-inch)
¼ cup diced carrot (1/4-inch)
1 cinnamon stick
Sea salt and freshly ground pepper
1 (32 ounce) carton Progresso® chicken broth
½ teaspoon ground toasted coriander
Roasted Winter Squash (above)
½ cup half-and-half, if desired*
2 tablespoons toasted pumpkin seeds
½ cup Progresso® plain Panko crispy bread crumbs, toasted light brown in saute pan over medium heat

Steps:

  • To make roasted winter squash: Heat oven to 375 degrees F. Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
  • To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
  • Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)
  • Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.

Nutrition Facts : Calories 350.3 calories, Carbohydrate 29.9 g, Cholesterol 26.5 mg, Fat 22.7 g, Fiber 2.3 g, Protein 7.8 g, SaturatedFat 7.2 g, Sodium 1387.9 mg, Sugar 2.7 g

BAKED BUTTERNUT-SQUASH SOUP



Baked Butternut-Squash Soup image

Provided by Molly O'Neill

Categories     dinner, soups and stews, appetizer

Time 1h

Yield Four to six servings

Number Of Ingredients 9

2 butternut squash, about 1 pound each, peeled, seeded and cut into 1-inch pieces
2 carrots, peeled and cut into 1/2-inch pieces
1 medium onion, peeled and finely chopped
3 cups chicken broth, homemade or low-sodium canned
2 teaspoons honey
1/8 teaspoon each of mace, ground ginger, cinnamon and allspice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 sprigs flat-leaf parsley, stems removed, finely chopped

Steps:

  • Preheat the oven to 400 degrees.
  • Place the squash, carrots and onion in a shallow roasting pan or casserole. Pour the broth over the vegetables, drizzle with the honey and add all of the spices and the salt and pepper. Cover with aluminum foil and bake until the vegetables are tender, about 45 to 50 minutes.]
  • Remove the pan from the oven and place the vegetables and the broth in a blender. Puree until smooth. Pass the puree through a sieve into a stockpot. Slowly bring the soup to a boil over medium-low heat. Ladle the soup into bowls and garnish with the chopped parsley.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 1 gram, Carbohydrate 25 grams, Fat 2 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 289 milligrams, Sugar 8 grams

ROASTED BUTTERNUT SQUASH SOUP



Roasted Butternut Squash Soup image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 29

2 tablespoons extra-virgin olive oil
1/2 cup (1/4-inch) diced onion
1/4 cup (1/4-inch) diced celery
1/4 cup (1/4-inch) diced carrot
1 cinnamon stick
Sea salt, preferably gray salt
Freshly ground black pepper
About 4 cups chicken stock or canned low-salt chicken broth
1/2 teaspoon ground toasted coriander, optional
1 1/2 cups Roasted Winter Squash, recipe follows
1/2 cup half-and-half, optional
1/4 cup mascarpone cheese, optional
2 tablespoons toasted pumpkin seeds, optional
About 3 pounds butternut squash (preferably 1 large squash)
Gray salt
Freshly ground black pepper
1/2 cup (1 stick) unsalted butter
2 tablespoons finely chopped fresh sage leaves
2 tablespoons granulated sugar
1/4 cup balsamic vinegar
1/4 cup dark unsulfured molasses
2 teaspoons Toasted Spice Rub, recipe follows
1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 1/2 teaspoons red pepper flakes
1/4 cup (1 ounce) pure California chili powder
2 tablespoons kosher salt
2 tablespoons ground cinnamon

Steps:

  • For the soup:
  • Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and saute until soft but not brown, about 10 minutes. Season with salt and pepper.
  • Add the chicken stock and the coriander, if using, and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
  • Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.)
  • Return the soup to the pan and reheat gently. Add the half-and-half, if using. Adjust the seasoning with salt and pepper. Keep warm until service.
  • To serve:
  • Ladle the soup into serving bowls. Garnish evenly, with the cheese and pumpkin seeds, if desired.
  • Preheat the oven to 400 degrees F. Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl and season with salt and pepper.
  • Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), molasses and toasted spice rub. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors.
  • Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 45 minutes to 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny.
  • Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months.
  • Serving suggestions: Serve the puree on its own as a side dish for roast chicken, turkey, or pork; stir into polenta just before the end of cooking; use as a stuffing for ravioli; make into a soup; or use to flavor pastina. Or omit the sage, season with ground cinnamon and freshly grated nutmeg to taste, and use as a substitute for canned pumpkin in your favorite pumpkin pie recipe.
  • Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool.
  • Put mixture into a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.

ROASTED BUTTERNUT SQUASH SOUP AND CURRY CONDIMENTS



Roasted Butternut Squash Soup and Curry Condiments image

Provided by Ina Garten

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

3 to 4 pounds butternut squash, peeled and seeded
2 yellow onions
2 McIntosh apples, peeled and cored
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
2 to 4 cups chicken stock, preferably homemade
1/2 teaspoon good curry powder
Scallions, white and green parts, trimmed and sliced diagonally
Flaked sweetened coconut, lightly toasted
Roasted salted cashews, toasted and chopped
Diced banana

Steps:

  • Preheat the oven to 425 degrees F. Cut the butternut squash, onions and apples in 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread it in a single layer. Roast for 35 to 45 minutes, until very tender.
  • Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.

ROASTED AND CURRIED BUTTERNUT SQUASH SOUP



Roasted and Curried Butternut Squash Soup image

This is my original recipe and can be either vegetarian or meat based. It also freezes well - just thaw, heat and add cream or yoghurt before serving. It's delicious and well worth the extra steps of roasting and pureeing. Enjoy!

Provided by lcpgh

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h40m

Yield 8

Number Of Ingredients 13

1 butternut squash, halved and seeded
2 large onions, peeled and quartered
1 medium head garlic
6 cups vegetable broth
1 bay leaf
1 teaspoon brown sugar
1 teaspoon mild curry powder
½ teaspoon dried oregano
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
salt and pepper to taste
1 cup plain yogurt
¼ cup chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
  • Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.
  • Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
  • Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt.
  • Remove bay leaf and serve hot. Garnish with fresh parsley if desired.

Nutrition Facts : Calories 142.4 calories, Carbohydrate 31.1 g, Cholesterol 1.8 mg, Fat 1.2 g, Fiber 4.9 g, Protein 4.9 g, SaturatedFat 0.4 g, Sodium 376.8 mg, Sugar 10.1 g

ROASTED BUTTERNUT SQUASH SOUP



Roasted butternut squash soup image

James Martin tops his squash soup with crispy pancetta and toasted pine nuts for added texture and a dinner party feel

Provided by James Martin

Categories     Lunch, Soup

Time 50m

Number Of Ingredients 11

70g pack cubetti di pancetta
1 butternut squash , peeled and chopped
1 large onion , chopped
2 garlic cloves , chopped
1 tbsp clear honey
3 rosemary sprigs
600ml chicken stock
150ml white wine
100ml double cream
juice 1 lemon
25g toasted pine nut

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the pancetta in a frying pan and fry until crispy. Set aside. Put the squash, onion and garlic in a large roasting tin. Add the honey and rosemary, then roast for about 30 mins, turning squash halfway through, until cooked, tender and golden brown.
  • Remove tin from the oven, take out the rosemary and discard. Transfer contents of tin to a food processor with the stock, wine, cream and lemon juice. Season, then blend until smooth.
  • Transfer mixture to a large saucepan and reheat. Divide soup between individual bowls and top with a sprinkle of pine nuts and pancetta. Serve with Goat's cheese & rosemary tarts if you like (see Goes well with...').

Nutrition Facts : Calories 342 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.83 milligram of sodium

ROASTED BUTTERNUT SQUASH SOUP



Roasted Butternut Squash Soup image

Provided by Molly O'Neill

Categories     lunch, soups and stews, appetizer

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 10

4 pounds butternut squash
Kosher salt and freshly ground black pepper to taste
2 tablespoons unsalted butter
1 small onion, peeled and diced
2 cloves garlic, peeled and minced
5 cups chicken or vegetable stock
3/4 cup milk
1/2 cup heavy cream
Chopped red onion for garnish
Chervil leaves for garnish

Steps:

  • Preheat the oven to 325 degrees. Using a large, heavy knife, split the squash in half and scrape out the seeds and discard them. Place the squash halves on a baking sheet, season with salt and pepper and roast until very tender, about 1 hour. Use a spoon to scrape out the flesh; set aside, discarding the skin.
  • In a large pot set over medium heat, melt the butter. Add the onion and garlic and cook, stirring frequently, until the onion just turns golden, 6 to 7 minutes. Add the stock and squash and cook, uncovered, for 25 minutes. Allow to cool.
  • Working in batches, puree the soup in a blender or food processor and return it to the pot. Stir in the milk and cream and reheat. Season to taste with salt and pepper and serve garnished with red onion and chervil.

Nutrition Facts : @context http, Calories 339, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 15 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 1330 milligrams, Sugar 12 grams, TransFat 0 grams

ROASTED BUTTERNUT SQUASH SOUP



ROASTED BUTTERNUT SQUASH SOUP image

This is the easiest way to make butternut squash soup, no peeling and dicing necessary. Simply halve the squash and roast it in the oven. The roasted flesh is easily scraped from the skin to simmer with sautéed onion, garlic, and RawSpiceBar's Pumpkin Spices before blending with a bit of cream. For a bit of crunch, garnish with pumpkin seeds.

Provided by RawSpiceBar

Categories     Vegetable

Time 40m

Yield 9-10 serving(s)

Number Of Ingredients 7

1 . set 2 medium whole butternut squash, halved lengthwise and seeds removed
2 . set 2 tbsp unsalted butter
3 . set 1/2 medium yellow onions
4 . set 3 garlic cloves, minced
6 . set 1 tsp kosher salt, plus more as needed
7 . set 1/3 cup heavy cream
8 . set 1/2 cup toasted pumpkin seeds, for garnish (optional)

Steps:

  • Heat the oven to 425°F and arrange a rack in the middle.
  • Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves. Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.
  • Chop onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Add minced garlic and stir until fragrant, about 2 minutes. Add RawSpiceBar's Pumpkin Spices and stir for an additional 2 minutes. Remove the pan from the heat and set aside.
  • When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan.
  • Add broth and bring to a boil over medium-high heat. Reduce heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove pan from the heat and stir in the cream.
  • Using a blender, purée the soup in batches until smooth. Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds, if using.

Nutrition Facts : Calories 73.4, Fat 0.2, Sodium 6.7, Carbohydrate 18.6, Fiber 3.2, Sugar 4.3, Protein 1.8

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From fifteenspatulas.com


ROASTED BUTTERNUT SQUASH SOUP - MANTITLEMENT
2021-11-11 Add the oil to a large soup pot or dutch oven over medium heat. Cook for 5-7 minutes to soften and then add the roasted butternut squash to the pot. Season with salt, pepper, a touch of cinnamon and fresh grated nutmeg, then pour in chicken broth and whisk to combine the squash with the broth. Bring to a boil and then reduce the heat to a ...
From mantitlement.com


BUTTERNUT SQUASH AND BRIE SOUP WITH CRISPY PANCETTA. - HALF BAKED …
2017-10-16 Preheat the oven to 400 degrees F. 2. In a large, oven safe soup pot, combine the butternut squash, garlic, olive oil, honey, sage, paprika, cayenne, cinnamon, and a pinch each of salt and pepper. Toss well to combine. Transfer to the oven and roast for 20-25 minutes or until the squash is tender. 3.
From halfbakedharvest.com


ROASTED BUTTERNUT SQUASH AND BACON SOUP - DAMN DELICIOUS
2014-12-10 Directions: Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place butternut squash, onion, bell pepper and bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to …
From damndelicious.net


ROASTED BUTTERNUT SQUASH SOUP - TLN
By In The Kitchen With Stefano Faita INGREDIENTS 1 butternut squash, peeled, seeded and diced (about 5 cup to 6 cups) 4 shallots, halved 3 garlic cloves, peeled 2 tbsp. olive oil 1 tbsp. melted butter 1 tbsp. chopped fresh sage 1 to 2 tbsp. honey 1/4 tsp. ground cinnamon Pinch nutmeg, freshly grated 1/4 tsp. ground allspice Salt and freshly ground pepper, to taste […]
From tln.ca


KETO AND PALEO ROASTED BUTTERNUT SQUASH SOUP
Nov 18, 2019 - There’s honestly nothing better to pair with the crisp air than this easy keto, paleo, and dairy-free roasted butternut squash soup. It’s made with bone broth, but can also be done with veggie broth to make it vegan. I added the bone broth for extra protein and collagen, both of which have made a huge difference in my . Nov 18, 2019 - There’s honestly nothing better to ...
From pinterest.ca


ROASTED BUTTERNUT SQUASH SOUP - VALERIE'S KITCHEN
2020-10-28 Roast in a 375 degree F oven for about 50 minutes or until fork tender all the way through. Once the squash is cool enough to handle you should be able to pull the skin right off. Use a sharp knife to get at the edges if needed. If the skin is not cooperating, use a spoon to scoop out the flesh and toss the peel.
From fromvalerieskitchen.com


ROASTED BUTTERNUT SQUASH SOUP - AMY'S NUTRITION KITCHEN
2021-11-18 Instructions. 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 ½ teaspoon each).
From amysnutritionkitchen.com


ROASTED BUTTERNUT SQUASH SOUP RECIPE - BUTTER WITH A SIDE …
2019-01-03 Preheat oven to 400 degrees F. Line a small baking sheet with parchment. Place butternut squash in pan. Melt 1 TBSP butter and toss lightly with squash. Spread squash out evenly in pan. Roast for 15 minutes. Meanwhile, in a large saucepan, saute onions in remaining 2 TBSP butter for 7-8 minutes, until tender.
From butterwithasideofbread.com


DREAMY ROASTED BUTTERNUT SQUASH SOUP - INSPIRED TASTE
Sneak a small sprig of rosemary underneath each piece of squash. Roast the squash until soft inside, 40 to 50 minutes. Prepare Soup. While the squash is in the oven, heat 1 1/2 tablespoons of olive oil in a large Dutch oven or deep pot over medium heat, and then add the leeks, carrots, and whole garlic cloves.
From inspiredtaste.net


20 EASY BUTTERNUT SQUASH RECIPES - AHEAD OF THYME
Browse the top 20 most popular butternut squash recipes from soups, salads, side dishes, mains, and dessert, there are so many ways to cook with squash. | aheadofthyme.com
From gamerlink.nsupdate.info


ROASTED BUTTERNUT SQUASH SOUP - EASY VEGAN RECIPE!
2021-10-13 Arrange the squash cubes and red onion chunks on a large sheet pan. Season with salt and pepper and a drizzle of olive oil. Spread evenly on the pan. Wrap the garlic in foil with a drizzle of olive oil. Roast for 30 minutes. The butternut squash should be tender and cooked through and charred in some parts. Blend.
From themediterraneandish.com


BUTTERNUT SQUASH SOUP PACIFIC - THERESCIPES.INFO
Pacific Foods Organic Creamy Butternut Squash Soup new www.soupsonline.com. Ginger, onion and garlic mingle with cinnamon and nutmeg for a creamy, flavorful organic vegan soup with a hint of nuttiness. Vegan and gluten free, this ready to serve Pacific Foods Organic Creamy Butternut Squash Soup is just the right consistency. It's perfect to ...
From therecipes.info


RECIPE: BUTTERNUT SQUASH-SPINACH-CHICKEN SOUP (LOW FAT, USING …
BUTTERNUT SQUASH-SPINACH-CHICKEN SOUP 6 1/4 cups low-sodium vegetable broth, divided use 4 skinless boneless chicken breast tenderloins, about 4 ounces each, chopped 2 medium onions, chopped 1/8 teaspoon ground nutmeg 1/4 teaspoon ground cumin 1 jalapeno pepper, seeded and minced 1 1/2 cups diced butternut squash 4 cups chopped fresh …
From recipelink.com


ROASTED BUTTERNUT SQUASH SOUP - FIT FOODIE FINDS
2021-10-24 Preheat the oven to 375ºF and spray a baking sheet with non-stick cooking spray. Spread the butternut squash cubes, onion, and apple out on the greased baking sheet. Cut the end of the garlic head (opposite the root) so that the garlic cloves are exposed but remain intact. Set the garlic head open side up on the baking sheet.
From fitfoodiefinds.com


ROASTED BUTTERNUT SQUASH SOUP - BRAKEBUSH
Use a spoon to remove the seeds and membrane. With a paring knife, score flesh of squash by making ½” deep cross hash cuts. Drizzle squash with 1 Tbsp olive oil and maple syrup. Season with salt and pepper. Roast squash on a prepared baking sheet, flesh side up, until caramelized and tender, 50-60 minutes. Let cool for a few minutes.
From brakebush.com


ROASTED BUTTERNUT SQUASH SOUP | GIMME DELICIOUS
Preheat the oven to 350 degrees F. Line a baking tray with parchment paper and keep it aside. Peel the skin and remove the seeds from the butternut squash. Chop the butternut squash into 1-inch squares. Transfer them to the tray. Add the carrots, onions, and cloves to the same tray.
From gimmedelicious.com


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