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.
BISTRO GARDEN BUTTERNUT SQUASH SOUP
Make and share this Bistro Garden Butternut Squash Soup recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut squash in halves.
- Clean and roast at 450 degrees until very tender, about 1 hour.
- Scoop out flesh with spoon and set aside.
- In large soup pot, saute onions in 1 tablespoon butter over medium heat until tender.
- Add leek and squash and cook 5 minutes.
- Add chicken stock, sugar, curry powder, cumin, salt and white pepper to taste.
- Place soup mixture in blender, a batch at a time, blending until smooth, and return to pot.
- Blend last batch with 1 tablespoon butter and cream.
- Return to remaining soup, stirring, and heat through.
- Adjust seasoning and thickness.
BUTTERNUT SQUASH SOUP
Steps:
- In a large pot, melt butter over medium heat. Add in the onion, celery, carrot, potatoes, and squash. Cook for 5 minutes, stirring occasionally until vegetables are lightly browned.
- Pour part of the chicken stock until it covers the vegetables and bring it to a boil. Reduce the heat to low and cover the pot. Let it simmer until vegetables are tender, about 40 minutes.
- Using an immersion blender, puree the vegetables until smooth. Stir in the remaining stock until the desired thickness is achieved. Add salt and pepper to taste.
Nutrition Facts : Calories 305 cal
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
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- Place roasted veggies, 3 cups of stock and bouillon cubes into a blender. (You may need to work in batches of two or three depending on the size of your blender.) Blend until smooth. Be careful with the steam that may lift out from the centre of the lid.
- Place roasted veggies, 3 cups of stock and bouillon into a large pot over medium heat. Use an immersion blender and blend until smooth. Warm up over medium heat, if needed.
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