Butternut Squash Roasted Garlic Sage Soup Recipes

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CREAMY BUTTERNUT SQUASH & SAGE SOUP



Creamy Butternut Squash & Sage Soup image

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

4 cups cubed peeled butternut squash
1 tablespoon olive oil
2 tablespoons minced fresh sage
1/4 teaspoon salt
1/4 teaspoon pepper
SOUP:
1 tablespoon olive oil
2 tablespoons butter, divided
1 medium onion, chopped
1 garlic clove, minced
3/4 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
4 cups water
1 medium sweet potato, chopped
1 medium carrot, chopped

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



Butternut Squash Soup with Sage image

[DRAFT]

Provided by Food Network

Time 45m

Yield 8 Servings

Number Of Ingredients 10

½ teaspoon salt
¼ teaspoon ground black pepper
4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
Pepperidge Farm® Golden Butter Distinctive Crackers
1 tablespoon butter
1 tablespoon vegetable oil
1 butternut squash (about 2- to 2½-pounds), peeled, seeded and cut into 1-inch pieces (about 6 cups)
2 medium Granny Smith apples, cored and sliced (about 2 cups)
1 large onion, chopped (about 1 cup)
1 tablespoon ground sage

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.

BUTTERNUT SQUASH & SAGE SOUP



Butternut squash & sage soup image

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

1 tbsp olive oil
1 tbsp butter
3 onions , chopped
2 tbsp chopped sage
1.4kg peeled, deseeded butternut squash - buy whole squash and prepare, or buy bags of ready-prepared
1 tbsp clear honey
1 ½l vegetable stock
bunch chives , snipped, and cracked black pepper, to serve

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

CHEF JOHN'S ROASTED BUTTERNUT SQUASH SOUP



Chef John's Roasted Butternut Squash Soup image

My favorite fall soup of all time, roasted butternut squash soup is cheap, easy, nutrition, and absolutely delicious. If you're feeling like something a bit more substantial, try this topped with a handful of crispy bacon or diced ham.

Provided by Chef John

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

Time 2h

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
1 chopped onion
1 cup sliced carrots
6 whole garlic cloves, peeled
2 teaspoons kosher salt, or to taste - divided
1 (3 1/2) pound butternut squash, halved lengthwise and seeded
3 tablespoons unsalted butter
6 large sage leaves
6 cups chicken broth, plus more if needed
2 tablespoons maple syrup
2 tablespoons cider vinegar
1 pinch cayenne pepper
½ cup creme fraiche
1 tablespoon chopped fresh chives

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Drizzle olive oil into large roasting pan. Add onion, carrots, garlic cloves, and a pinch of salt. Toss until coated in oil. Place squash halves flesh side up on the chopped vegetables. Sprinkle squash with additional salt.
  • Roast in preheated oven until squash is tender and easily pierced with the tip of a knife, about 1 hour. Allow vegetables to cool a bit.
  • Melt butter over medium heat. Butter will foam, and start to turn a golden brown. Reduce heat to low. When butter turns from golden to a light, nutty brown, remove pan from heat and immediately add sage leaves. Stir to infuse the butter with sage.
  • Scoop out squash flesh and place in roasting pan with roasted chopped vegetables. Transfer mixture into large stock pot. Stir in chicken broth, brown sage butter, and maple syrup. Place pot over high heat and bring to a simmer. Reduce heat to low; slowly simmer to blend flavors, 45 to 60 minutes. Remove from heat.
  • Blend until very smooth with an immersion blender, 3 or 4 minutes. Pass mixture through a strainer to remove any remaining fibrous bits.
  • If soup seems too thick, add a few tablespoons of water or chicken broth. Stir in apple cider vinegar, a pinch of salt (or to taste), and cayenne pepper. Garnish servings of soup with a dollop of creme fraiche and chopped chives.

Nutrition Facts : Calories 315.3 calories, Carbohydrate 42.1 g, Cholesterol 48.5 mg, Fat 16.5 g, Fiber 6.3 g, Protein 5.2 g, SaturatedFat 8.8 g, Sodium 1838 mg, Sugar 13.5 g

ROASTED BUTTERNUT SQUASH, GARLIC, AND APPLE SOUP



Roasted Butternut Squash, Garlic, and Apple Soup image

Butternut squash, sweet potato, carrot, and garlic roasted in large pieces and then added to onion, celery, apple, and vegetable broth. Immersion blender does the trick for thickening without adding fat. Use curry powder in place of cayenne if you prefer more savory flavors than spicy. Apple juice can also be used in place of cider, and chicken broth in place of vegetable.

Provided by Nancy A.

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 15

1 butternut squash, halved lengthwise and seeded
1 large carrot, cut into large chunks
1 sweet potato, cut into large chunks
1 head garlic
1 ½ tablespoons olive oil
½ teaspoon dried rosemary
salt and ground black pepper to taste
1 tablespoon olive oil
2 stalks celery, chopped
1 onion, chopped
½ teaspoon nutmeg
½ teaspoon cayenne pepper
2 Granny Smith apples - peeled, cored, and sliced
4 cups vegetable broth
1 cup apple cider

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Arrange butternut squash halves, carrot chunks, sweet potato chunks, and whole garlic head onto the prepared baking sheet. Drizzle 1 1/2 tablespoons olive oil over the vegetables; season with rosemary, salt, and black pepper.
  • Roast in preheated oven for 20 minutes, turn the carrot and sweet potato chunks, and continue roasting until everything is tender, 20 to 30 minutes more. Set aside to cool.
  • Use a spoon to remove flesh of squash from skin. Cut carrot and sweet potato into small pieces. Squeeze roasted garlic from skin.
  • Heat 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. Season the celery mixture with nutmeg and cayenne pepper; saute until the celery and onion are tender, about 8 minutes. Add apple and continue to cook and stir until apples begin to get hot, about 2 minutes more.
  • Pour vegetable broth and apple cider into the pot; bring just to a boil, reduce heat to medium-low, and cook at a simmer for 30 minutes.
  • Stir squash, carrot, sweet potato, and garlic to the pot. Blend soup with an immersion blender until smooth.

Nutrition Facts : Calories 219.8 calories, Carbohydrate 44.5 g, Fat 4.9 g, Fiber 8.7 g, Protein 3.8 g, SaturatedFat 0.7 g, Sodium 277.7 mg, Sugar 15.8 g

BUTTERNUT SQUASH, ROASTED GARLIC & SAGE SOUP



Butternut Squash, Roasted Garlic & Sage Soup image

This is a great fall or winter soup. Very impressive for dinner parties! To roast garlic, cut off the top of a head of garlic & drizzle with a little olive oil. Wrap in foil & bake for about an hour at 350°F.

Provided by accidental glutton

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

2 large onions, julienned
3 lbs butternut squash, peeled, seeded & chopped
8 garlic cloves, roasted
1/2 bunch sage leaf, plus additional for garnish
6 -8 cups chicken stock
1/4 cup cream
salt & pepper
4 tablespoons butter, divided

Steps:

  • In a large soup pot, sauté the onion in half of the butter until caramelized, about 20 minutes.
  • Add squash, roasted garlic cloves, sage & chicken stock.
  • Simmer until squash is tender.
  • Puree with an immersion blender or in a food processor.
  • Add cream and season with salt & pepper.
  • Garnish with additional sage leaves fried in 2 tablespoons of butter.
  • Enjoy!

Nutrition Facts : Calories 311.7, Fat 13.9, SaturatedFat 7.6, Cholesterol 38.6, Sodium 426, Carbohydrate 41.4, Fiber 5.5, Sugar 11, Protein 9.4

BUTTERNUT SQUASH AND ROASTED-GARLIC BISQUE



Butternut Squash and Roasted-Garlic Bisque image

Categories     Soup/Stew     Milk/Cream     Garlic     Appetizer     Roast     Thanksgiving     Dinner     Butternut Squash     Fall     Simmer     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 12 servings

Number Of Ingredients 10

2 heads of garlic, halved crosswise
1 teaspoon olive oil
1/4 cup (1/2 stick) butter
3 cups chopped onions
3/4 cup chopped carrots
1/2 cup chopped celery
4 pounds butternut squash, peeled, seeded, cut into 1-inch pieces
6 cups canned low-salt chicken broth
3 tablespoons chopped fresh sage
1/2 cup plus 1 tablespoon whipping cream

Steps:

  • Preheat oven to 350°F. Rub cut surfaces of garlic with oil. Put halves back together to reassemble heads. Wrap each tightly in foil; bake until tender, about 40 minutes. Cool garlic in foil.
  • Melt butter in heavy large pot over medium heat. Add onions, carrots and celery; sauté until onions are beginning to soften, about 5 minutes. Add squash, broth and 2 tablespoons sage. Bring to boil. Reduce heat; simmer uncovered until squash is tender, about 25 minutes.
  • Meanwhile, unwrap garlic. Squeeze from skin into small bowl. Discard skin. Mash garlic with fork until smooth.
  • Stir garlic into soup. Working in batches, purée soup in blender until smooth. Return to pot. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Stir in 1/2 cup cream. Season to taste with salt and pepper. Transfer soup to tureen. Drizzle with remaining 1 tablespoon cream.
  • Sprinkle with remaining 1 tablespoon sage.

BUTTERNUT SQUASH SOUP WITH ROASTED GARLIC



Butternut Squash Soup with Roasted Garlic image

When roasting the butternut squash and garlic, use a parchment-lined baking tray for easy cleanup.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Number Of Ingredients 5

1 large butternut squash, halved and seeded
Kosher salt and freshly ground black pepper
4 sprigs of fresh thyme
4 large cloves of Roasted Garlic
1 cup warm Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned

Steps:

  • Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
  • Season the squash with salt and pepper and tuck 2 sprigs of thyme into each cavity. Place, cut side down, on the baking sheet and roast until fork-tender, about 40 minutes.
  • When the squash is cool enough to handle, discard the thyme; peel the squash and coarsely chop. Combine the squash, garlic, and 1/2 cup of the chicken stock in a food processor and puree until smooth.
  • Add the remaining stock gradually until the mixture forms a very loose puree. Season the soup with salt and pepper.

ROASTED BUTTERNUT SQAUSH SOUP WITH SAGE OIL



Roasted Butternut Sqaush Soup With Sage Oil image

Make and share this Roasted Butternut Sqaush Soup With Sage Oil recipe from Food.com.

Provided by awcole25

Categories     < 4 Hours

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 18

3 cups butternut squash, Chopped
1/2 cup orange juice
1/3 cup dark brown sugar
1 cinnamon stick
1/4 cup sweet butter
1 cup leek, Chopped
1/2 cup onion, Chopped
1 granny smith apple, Chopped
4 cups chicken stock
1/3 cup heavy cream (optional)
salt
freshly ground white pepper
1/4 cup extra virgin olive oil
1 cup butternut squash, Diced
1/4 cup sage leaf
1/8 cup Italian parsley
1/2 cup canola oil
6 sage leaves

Steps:

  • In a large bowl, toss 3 cups of butternut squash, peeled and seeded, cut into large chunks. Add 1/2 cup orange juice, 1/3 cup dark brown sugar, and 1 cinnamon stick. Pour into roasting pan and cover with aluminum foil. Bake in a preheated 450 degree oven for 1 hour or until tender. Discard cinnamon stick, drain and set juice aside.
  • In a heavy bottom stock pot place 1/4 cup sweet butter, 1 cup leeks, white part only - rough chopped, 1/2 cup onion and 1 granny smith apple - peeled, cored and chopped. Cook slowly over a medium flame, stirring frequently until very tender. Do not allow to color. Add 4 C chicken stock or vegetable bouillon. Bring to a low boil. Add squash, but not the squash juice. Cook for five minutes and add the optional 1/3 cup heavy cream and simmer for about 5 minutes. Cool and puree with a hand blender till very smooth.
  • In a non-stick saute pan, over a high flame place 1/4 cup extra virgin olive oil. When it begins to smoke, add 1 cup of butternut squash, diced into small pieces. Stir until slightly colored. Add the reserved "juice" from the squash that was made earlier. Cook until all the liquid evaporates and the squash is lightly glazed. Reserve in a warm place.
  • Place 1/4 cup sage leaves, 1/8 cup Italian parsley and 1/2 cup Canola oil in a blender with a few ice cubes. Blend at high speed till very smooth. Pour into a cup and refrigerate.
  • In a small pan with a little peanut oil, fry 6 large sage leaves till crispy and drain on paper towels.
  • Ladle squash soup puree into six warm bowls. Sprinkle glazed, diced squash evenly over bowls, and drizzle about one teaspoon sage oil over each, and lay one sage leaf on each soup. Serve immediately.

Nutrition Facts : Calories 490, Fat 37, SaturatedFat 8, Cholesterol 25.1, Sodium 243, Carbohydrate 37.3, Fiber 3, Sugar 21.6, Protein 5.6

ROASTED GARLIC BUTTERNUT SOUP



Roasted Garlic Butternut Soup image

This lower-fat soup is creamy, really intense in flavor and offers 545 mg of potassium. -Robin Haas, Cranston, Rhode, Island

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 12

1 whole garlic bulb
1 teaspoon olive oil
1 medium butternut squash (3 pounds), peeled and cubed
1 medium sweet potato, peeled and cubed
1 large onion, chopped
2 tablespoons butter
3-1/4 cups water
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon salt
9 tablespoons crumbled blue cheese

Steps:

  • Preheat oven to 425°. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Brush with oil; wrap in heavy-duty foil. Bake 30-35 minutes or until softened. Cool for 10-15 minutes., Meanwhile, in a Dutch oven, saute squash, sweet potato and onion in butter until crisp-tender. Add water, broth, paprika, pepper and salt; squeeze softened garlic into pan. Bring to a boil. Reduce heat; cover and simmer 20-25 minutes or until vegetables are tender. Cool slightly., In a food processor, process soup in batches until smooth. Return all to pan and heat through. Ladle into bowls; top with blue cheese. ,

Nutrition Facts : Calories 144 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 340mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

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From prevention.com


ROASTED BUTTERNUT SQUASH AND SAGE SOUP | LACTANTIA
Add the butternut squash and cover with chicken stock. After 15 minutes, add in the sage. Cook the soup for another 15 minutes. Let cool slightly, the pour soup into a blender and purée until smooth. Strain the soup through a sieve and place back into the pot. Finish the soup by adding the 15% cooking cream and remaining salt and pepper before ...
From lactantia.ca


ROASTED GARLIC BUTTERNUT SQUASH SOUP - FEASTING IS FUN
2016-04-04 Roasted garlic is about as far away from the heat and pungency of raw garlic, as it is possible to be. Yet together these two ingredients make this utterly scrumptious Roasted Garlic Butternut Squash Soup. Recipe: Roasted Garlic Butternut Squash Soup serves 4-6 people. 1 Butternut Squash. 2 Garlic Cloves. 1 Onion. 2tbsp Olive Oil
From feastingisfun.com


CREAMY ROASTED BUTTERNUT SQUASH SOUP - THERESCIPES.INFO
1 pinch cayenne pepper Directions Step 1 Preheat the oven to 350 degrees F (175 degrees C). Step 2 Brush cut side of butternut squash with olive oil and place on a baking sheet, cut-side down. Step 3 Bake in the preheated oven until peel is crinkly and butternut squash is soft, about 40 minutes. Scrape flesh into a bowl with a spoon and set aside.
From therecipes.info


ROASTED BUTTERNUT SQUASH SOUP - SAVOR THE BEST
2022-03-30 Instructions. Preheat the oven to 425°F and line a baking sheet with parchment paper. Place butternut squash on the baking sheet, cut side up, with quartered onions. Cut 1/2-inch off the garlic, drizzle with oil wrap with foil and place on the baking sheet.
From savorthebest.com


ROASTED BUTTERNUT SQUASH SOUP WITH CRISPY SAGE - BRUNCH & BATTER
2020-10-31 Instructions. Heat oven to 425°F. Line a baking sheet with foil. Place the squash cut side up and rub with olive oil. Season with 1tsp of the salt and ½ teaspoon of pepper. Roast for 50 minutes until browned and tender. In a large pot, melt the butter. Add the chopped onion, apple, sage and nutmeg.
From brunchandbatter.com


BUTTERNUT SQUASH SOUP WITH CIDER CREAM - THERESCIPES.INFO
Butternut Squash And Cider Soup Recipe - NYT Cooking top cooking.nytimes.com. Reduce the heat, cover and simmer until the squash is soft, about 20 minutes. Carefully pour the mixture into a blender jar. Holding the top down with a towel, blend until smooth. Add the cider,...
From therecipes.info


ROASTED BUTTERNUT SQUASH SOUP WITH SAGE - FEASTING AT HOME
2016-11-08 Step 2: Sauté the apples, shallots, garlic and ginger and herbs. Step Three: Blend the onion- apple mixture with the roasted butternut squash and veggie broth, until smooth and silky. Return to the pot. Step four: Add coconut milk or cream (or sub nut milk or half and half). Step five: Season with fresh nutmeg!
From feastingathome.com


BUTTERNUT SQUASH STOVETOP RECIPES - THERESCIPES.INFO
Butternut Squash Stove Top Recipes | SparkRecipes trend recipes.sparkpeople.com. Member Recipes for Butternut Squash Stove Top. This delicious vegan chili is the perfect meal for a cool, fall day. This warm, perfectly spiced, creamy curry is an easy to prepare comfort food that's healthy and makes the most of your winter squash. Balanced ...
From therecipes.info


ROASTED BUTTERNUT SQUASH {WITH GARLIC AND HERBS} - COOKING CLASSY
2018-11-18 Toss butternut squash on baking sheet with olive oil, rosemary, thyme, sage and season with salt and pepper to taste. Spread into an even layer. Roast in preheated oven 20 minutes. Remove from oven add garlic and toss squash with a thin metal spatula. Return to oven and roast until soft, about 10 – 20 minutes longer.
From cookingclassy.com


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