CREAMY BUTTERNUT SQUASH & SAGE SOUP
I recently started experimenting with new soup recipes, and finally created a rich squash version that omits heavy cream altogether, making it a healthier way to curb my creamy-tooth. -Nithya Kumar, Davis, California
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 400°. Place squash in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with sage, salt and pepper. Toss to coat. Roast 30-35 minutes or until tender, stirring occasionally., Meanwhile, in a large saucepan, heat oil and 1 tablespoon butter over medium heat. Add onion and garlic; cook and stir 3-4 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Stir in salt, pepper flakes and pepper., Add water, sweet potato and carrot to saucepan. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until vegetables are tender. Add squash mixture and remaining butter to soup. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through.
Nutrition Facts : Calories 255 calories, Fat 13g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 659mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges
BUTTERNUT SQUASH SOUP WITH SAGE
[DRAFT]
Provided by Food Network
Time 45m
Yield 8 Servings
Number Of Ingredients 10
Steps:
- 1. Heat the butter and oil in a 6-quart saucepot over medium heat. Add the squash, apples, onion, sage, salt and black pepper and cook until the vegetables are almost tender.
- 2. Stir the broth in the saucepot. Heat to a boil. Reduce the heat to low and cook for 10 minutes or until the squash is tender.
- 3. Using an immersion blender, puree the squash mixture. Serve the soup with the crackers, if desired.
MOOSEWOOD'S BUTTERNUT SQUASH SOUP WITH SAGE
This golden soup has a tantalizing aroma and a light crunch from the sage leaves. From the Moosewood Restaurant in New York
Provided by TishT
Categories Vegetable
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F.
- Brush the bottom of a baking pan with olive oil and set aside. Cut the squash through the stem ends into halves, prick the skin in several places with a knife, and scoop out the seeds with a spoon.
- Brush the cut surfaces with about a tablespoon of the olive oil.
- Put the garlic inside the squash cavities and place halves in the pan cut side down.
- Add the onions to the pan and brush with remaining olive oil. Pour the water into the bottom of the pan, cover with aluminum foil, and bake for 50 minutes.
- Uncover and bake for 5-10 minutes more or until the squash is tender and the onions are soft.
- When the squash is cooled enough to handle, scoop out the flesh.
- Squeeze the garlic cloves out of their skins and discard the skins.
- In batches in a blender, combine the baked vegetables, apple juice or stock, thyme, nutmeg, salt and pepper and puree until it is smooth. (If you are making this ahead - chill here - and when ready go to the next direction).
- Pour the soup into a pot and heat gently.
- In a small skillet, melt the butter and saute the sage leaves until dark and curled.
- Garnish each bowl of soup with the sage leaves.
BUTTERNUT SQUASH SOUP WITH SAGE AND SAUSAGE
The is a creamy, slightly sweet, and savory soup that is PERFECT for fall and the holidays! You can buy pre-cut butternut squash at some grocery stores.
Provided by Sarah Waltrip
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Cook and stir pork sausage in a large heavy pot or Dutch oven over medium heat until sausage is browned and crisp, 5 to 8 minutes. Remove sausage with a slotted spoon, leaving drippings in the pot. Brown the sage leaves in the hot drippings until crisp, about 30 seconds; remove sage leaves and set aside.
- Cook butternut squash, celery, carrots, and onion in the remaining sausage drippings until the vegetables are softened, stirring only one time after about 5 minutes. Pour sherry into the pot and stir to dissolve any browned bits of food on the bottom of the pot. Pour in chicken and beef broth and stir in brown sugar and pumpkin pie spice. Bring the soup to a boil, reduce heat to low, and simmer until squash is tender, about 20 minutes.
- Puree soup with an immersion blender, leaving a few chunks of vegetables. Pour in half-and-half and season with black pepper. Divide soup into 4 large bowls and top each serving with 1 teaspoon sour cream, cooked sausage, and 2 fried sage leaves.
Nutrition Facts : Calories 291.5 calories, Carbohydrate 28.5 g, Cholesterol 40.1 mg, Fat 15.3 g, Fiber 3.6 g, Protein 10.7 g, SaturatedFat 6 g, Sodium 840.9 mg, Sugar 11.4 g
BUTTERNUT SQUASH & SAGE SOUP
This vibrant orange pumpkin blend is a healthy way to warm up - served with herbs and a drizzle of honey
Provided by Good Food team
Categories Lunch, Soup
Time 1h
Number Of Ingredients 8
Steps:
- Melt the oil and butter in a large saucepan or flameproof casserole. Add the onions and sage, and gently cook until really soft - about 15 mins. Tip in the squash and cook for 5 mins, stirring. Add the honey and stock, bring to a simmer and cook until the squash is tender.
- Let the soup cool a bit so you don't burn yourself, then whizz until really smooth with a hand blender, or in batches in a blender. Season to taste, adding a drop more stock or water if the soup is too thick. Reheat before serving, sprinkled with chives and cracked black pepper.
Nutrition Facts : Calories 130 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
BUTTERNUT SQUASH AND SAGE SOUP WITH SAGE BREADCRUMBS
Provided by Deborah Madison
Categories Soup/Stew Blender Food Processor Thanksgiving Low Cal High Fiber Lunch Butternut Squash Winter Healthy Sage Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- For soup:
- Melt butter with oil in large pot over medium-high heat. Add onions, parsley, and sage; sauté until onions are softened, about 5 minutes. Add squash and coarse salt; sauté until squash softens and onions are golden, about 6 minutes. Add garlic; stir 1 minute. Add 5 cups stock; bring to boil. Reduce heat, cover, and simmer until squash is very soft, about 25 minutes. Cool slightly.
- Working in batches, puree soup in blender, allowing some texture to remain. Return soup to pot. Thin with stock, if desired. Season with pepper and more salt, if desired. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cold, then cover and chill. Rewarm before serving.
- For breadcrumbs:
- Place bread in processor; blend until fine crumbs form but some slightly coarser crumbs remain. Cook butter in large nonstick skillet over medium heat until golden, about 2 minutes. Add breadcrumbs and sage. Cook until crumbs are crisp, stirring frequently, about 10 minutes. Remove from heat and cool. DO AHEAD: Can be made 4 hours ahead. Let stand uncovered at room temperature.
- Ladle soup into bowls. Sprinkle with breadcrumbs.
BUTTERNUT SQUASH AND APPLE SOUP
Soup made with traditional fall crops, butternut squash and Granny Smith apples.
Provided by daniellegray
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter in a large pot over medium-high heat. Saute butternut squash, leeks, carrots, and celery in hot butter until vegetables are softened, 10 to 12 minutes.
- Stir apples, thyme, and sage into the squash mixture; pour in chicken stock and cider. Bring mixture to a simmer, reduce heat to low, cover pot with a lid, and cook until vegetables and apples are tender, about 30 minutes. Remove soup from heat and cool slightly, about 10 minutes.
- Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return mixture to pot and season with salt to taste. Garnish individual servings with crumbled bacon.
Nutrition Facts : Calories 219.5 calories, Carbohydrate 32.9 g, Cholesterol 26.1 mg, Fat 10.4 g, Fiber 4.7 g, Protein 2.8 g, SaturatedFat 6.3 g, Sodium 604.7 mg, Sugar 13.8 g
BUTTERNUT SQUASH AND SAGE SOUP RECIPE - (5/5)
Provided by GuidingVegan
Number Of Ingredients 6
Steps:
- 1) In a large pot, heat olive oil over med. heat. Add onion and cook until translucent, 8-10 min. Add squash, cook 5 more minutes. Add chopped sage and broth, bring to a boil, reduce heat to med low and cook 30 minutes or until squash is really tender. With an immersion blender, puree soup until smooth. Season with salt and pepper.
BUTTERNUT SQUASH AND SAUSAGE SOUP
Soup comforts the soul and this creamy, healthy soup does nothing short of that. This makes a large pot and I love sharing it with others. --Jerilyn Korver, Altoona, Iowa
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 8 servings (3-1/4 quarts).
Number Of Ingredients 18
Steps:
- Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° until tender, 45-60 minutes. Cool slightly. Scoop out pulp; set aside., In a Dutch oven, cook onion and apple in oil until tender. Add garlic; cook 1 minute longer. Stir in the seasonings; cook until fragrant, about 10 seconds. Add broth and squash; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend. Cool slightly. In a blender, cover and process soup in batches until smooth. , Return pureed mixture to pan; stir in sausage and carrots. Bring to a boil. Reduce heat; cover and simmer until carrots are tender, 15-20 minutes. , Just before serving, stir in 2/3 cup yogurt, sage and vinegar. Serve with croutons and additional yogurt if desired.
Nutrition Facts : Calories 222 calories, Fat 5g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 783mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 8g fiber), Protein 14g protein.
More about "butternut squash and sage soup recipes"
ROASTED BUTTERNUT SQUASH SOUP WITH SAGE CREAM RECIPE
From bonappetit.com
4.5/5 (51)Servings 12
- Arrange racks in top third and bottom third of oven; preheat to 400°F. Divide squash between 2 large rimmed baking sheets. Drizzle cubes on each sheet with 2 tablespoons oil. Sprinkle with coarse salt and pepper; toss to coat. Spread out squash in single layer. Roast 15 minutes. Turn squash; reverse pans. Roast until tender and slightly brown in spots, about 10 minutes longer.
- Meanwhile, heat crème fraîche and dried sage in small saucepan over medium heat just until small bubbles begin to form around edges of pan. Remove from heat and let steep 15 minutes.
- Melt butter in heavy large pot over medium heat. Add shallots and sauté until translucent and beginning to soften, stirring frequently, 3 to 4 minutes. Add roasted squash, then broth. Increase heat and bring to boil; reduce heat to medium, cover, and simmer until vegetables are very tender, stirring occasionally, about 10 minutes. Cool slightly.
- Working in batches, puree soup in processor until smooth. Return to pot. Whisk 1 cup sage cream into soup. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover soup and remaining sage cream separately and chill. Rewarm soup over medium-low heat, stirring occasionally, before serving.
BUTTERNUT SQUASH AND SAGE SOUP WITH SAGE BREADCRUMBS …
From bonappetit.com
4.5/5 (2)Servings 6
- Melt butter with oil in large pot over medium-high heat. Add onions, parsley, and sage; sauté until onions are softened, about 5 minutes. Add squash and coarse salt; sauté until squash softens and onions are golden, about 6 minutes. Add garlic; stir 1 minute. Add 5 cups stock; bring to boil. Reduce heat, cover, and simmer until squash is very soft, about 25 minutes. Cool slightly.
- Working in batches, puree soup in blender, allowing some texture to remain. Return soup to pot. Thin with stock, if desired. Season with pepper and more salt, if desired. DO AHEAD Can be made 1 day ahead. Chill uncovered until cold, then cover and chill. Rewarm before serving.
- Place bread in processor; blend until fine crumbs form but some slightly coarser crumbs remain. Cook butter in large nonstick skillet over medium heat until golden, about 2 minutes. Add breadcrumbs and sage. Cook until crumbs are crisp, stirring frequently, about 10 minutes. Remove from heat and cool. DO AHEAD Can be made 4 hours ahead. Let stand uncovered at room temperature.
BUTTERNUT SQUASH AND SAGE SOUP RECIPE - FOOD REPUBLIC
From foodrepublic.com
Servings 6Estimated Reading Time 2 mins
ROASTED BUTTERNUT SQUASH SOUP WITH SAGE GREMOLATA - THE JUNE …
From thejunetable.com
BEST BUTTERNUT SQUASH SOUP RECIPES | THE PIONEER WOMAN | FOOD …
From foodnetwork.ca
BUTTERNUT SQUASH SOUP WITH SAGE & PARMESAN CROUTONS RECIPE
From myrecipes.com
ROASTED BUTTERNUT SQUASH SOUP - AHEAD OF THYME
From aheadofthyme.com
BUTTERNUT SQUASH SOUP WITH APPLE, SAGE & NUTMEG AND PINTEREST
From danastable.com
ROASTED BUTTERNUT SQUASH WITH BROWN BUTTER AND SAGE
From williams-sonoma.com
BUTTERNUT SQUASH SOUP WITH SAGE RECIPE | MYRECIPES
From myrecipes.com
CREAMY ROASTED BUTTERNUT SQUASH & SAGE SOUP RECIPE
From homesteadandchill.com
BUTTERNUT SQUASH AND RED PEPPER SOUP (VEGAN) - KEEPING THE PEAS
From keepingthepeas.com
BUTTERNUT SQUASH SOUP RECIPE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
BUTTERNUT SQUASH SOUP RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BUTTERNUT SQUASH SOUP RECIPE - LOVE AND LEMONS
From loveandlemons.com
DISCOVER BUTTERNUT SQUASH AND CARROT SOUP RECIPES 'S POPULAR …
From tiktok.com
SIMPLY SAGE AND ROSEMARY BUTTERNUT SQUASH SOUP RECIPE
From nattyspantry.com
BUTTERNUT SQUASH, KALE AND WHITE BEAN SOUP - DISHING OUT HEALTH
From dishingouthealth.com
SAVORY BUTTERNUT SQUASH AND SAGE SOUP | EDIBLE CAPE COD
From ediblecapecod.ediblecommunities.com
BUTTERNUT SQUASH SOUP RECIPE | JAMIE OLIVER SOUP RECIPES
From jamieoliver.com
BUTTERNUT SQUASH + SAGE SOUP - BARRE3
From blog.barre3.com
BUTTERNUT SQUASH SOUP WITH POPCORN AND SAGE RECIPE
From foodandwine.com
ROASTED BUTTERNUT SQUASH WITH SAGE RECIPE - FOOD & WINE
From foodandwine.com
BUTTERNUT SQUASH APPLE SOUP WITH SAGE PARMESAN CROUTONS
From wellplated.com
CREAMY BUTTERNUT SQUASH & SAGE SOUP - READER'S DIGEST CANADA
From readersdigest.ca
BUTTERNUT SQUASH SOUP WITH SAGE - SKINNYTASTE
From skinnytaste.com
BUTTERNUT SQUASH SOUP - BIGOVEN
From bigoven.com
RECIPE: BUTTERNUT SQUASH, APPLE AND SAGE SOUP | KITCHN
From thekitchn.com
BUTTERNUT SQUASH CARBONARA RECIPE | RACHAEL RAY
From rachaelray.com
BUTTERNUT SQUASH SOUP WITH SAGE | SWANSON RECIPES
From campbells.com
ROASTED BUTTERNUT SQUASH RED PEPPER SOUP - SAVVY SANDI
From pinterest.ca
EASY ROASTED BUTTERNUT SQUASH WITH SAGE RECIPE
From everydayeasyeats.com
BUTTERNUT SQUASH, HONEY AND SAGE SOUP - DAYLESFORD
From daylesford.com
SQUASH, SAGE AND CHESTNUT SOUP RECIPE
From goodhousekeeping.com
BUTTERNUT SQUASH AND PASTA WITH SAGE RECIPE - THE SPRUCE EATS
From thespruceeats.com
BUTTERNUT SQUASH LEEK SOUP RECIPE WITH CRISPY SAGE
From ciaoflorentina.com
BUTTERNUT SQUASH AND SAGE SOUP RECIPE - WEBETUTORIAL
From webetutorial.com
BUTTERNUT SQUASH SOUP WITH SAGE & HONEY RECIPE
From annabelandgrace.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #soups-stews #vegetables #easy #fall #stocks #seasonal #squash #3-steps-or-less
You'll also love