Bistrogardenbutternutsquashsoup Recipes

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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.

BISTRO GARDEN BUTTERNUT SQUASH SOUP



Bistro Garden Butternut Squash Soup image

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

2 small butternut squash
2 tablespoons butter
1 leek, white part only,sliced
4 cups chicken stock
1 tablespoon sugar
1/2 teaspoon curry powder
1/8 teaspoon ground cumin
salt
freshly-ground white pepper
1/4 cup hot whipping cream

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



Butternut Squash Soup image

Provided by insanelygood

Categories     Recipes     Soup

Time 1h10m

Number Of Ingredients 8

2 tablespoons butter
1 small onion, chopped
1 stalk of celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash, peeled, seeded, and cubed
1 (32-fluid oz) can chicken stock
Salt and pepper to taste

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



Butternut Squash Soup Recipe by Tasty image

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

2 teaspoons butter
3 cloves garlic, minced
½ cup onion, chopped
1 potato, peeled and cubed
1 stalk celery, chopped
1 carrot, sliced
salt, to taste
pepper, to taste
2 lb butternut squash, peeled, seeded, and cubed
6 cups vegetable broth
2 cups water
1 bay leaf
2 sprigs fresh thyme

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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