Butternut Squash Soup The Chew Recipe 55

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BEST BUTTERNUT SQUASH SOUP EVER



Best Butternut Squash Soup Ever image

Slightly sweet, this is one of the best soups I've had in a while.

Provided by Chester

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

Time 25m

Yield 4

Number Of Ingredients 10

1 ½ tablespoons butter
½ onion, sliced
2 cloves garlic
2 sprigs fresh thyme
½ butternut squash - peeled, seeded, and cut into 1-inch cubes
4 cups chicken stock
½ cube chicken bouillon
1 pinch ground cumin
1 pinch ground allspice
salt and ground black pepper to taste

Steps:

  • Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
  • Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.

Nutrition Facts : Calories 140.1 calories, Carbohydrate 23.9 g, Cholesterol 12.3 mg, Fat 5.2 g, Fiber 6.1 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 866.1 mg, Sugar 1.8 g

BUTTERNUT SQUASH SOUP



Butternut Squash Soup image

When I make a squash soup, I like to keep it light with kefir, a creamy, cultured yogurt. Kefir is a little bit lighter than crème fraîche, and it gives butternut squash soup a nice, bright acidity.

Provided by Seamus Mullen

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 23

2 ribs celery
2 large carrots
1 large onion
1 bulb fennel
6 cloves garlic
2 cups butternut squash, peeled and chopped
8 cups Water
1 tablespoon whole cloves
2 sticks cinnamon
1 tablespoon allspice
4 sprigs thyme
4 cups butternut squash, peeled and cubed
2 shallots, thinly sliced
4 cloves garlic
Salt and pepper
4 sprigs thyme
3 bay leaves
1 dried chili
3/4 cup olive oil, divided
1/4 cup champagne or white wine vinegar
2 cups plain kefir, divided
Zest of 1 lemon
6 cups vegetable stock

Steps:

  • For the stock: Roughly chop the celery, carrots (skin on), onion (skin off), and fennel (including fronds) into large chunks and place in a large stock pot. Add the garlic, butternut squash, and water. Make a bouquet garni by wrapping the cloves, cinnamon, allspice, and thyme in cheesecloth. Add it to the stock pot and bring to a boil; then reduce to a simmer and cook uncovered for 1½ hours. Strain and set aside to cool slightly while finishing the soup. Note: Stock can be made in advance and stored in the refrigerator up to one week, freezer up to one month.
  • Roast the vegetables: Preheat oven to 400 F. In a roasting pan, add squash, shallot, and garlic. Season with salt and combine. Then add thyme, bay leaves, chili, 1/4 cup of oil, and vinegar. Lightly toss and roast in the oven until tender and cooked through, about 35 minutes.
  • Assemble the soup: Make a finishing sauce by combining 1 cup kefir with ¼ cup oil, lemon zest, salt, and pepper. Set aside. When the vegetables are roasted, remove the aromatics (thyme, bay leaves, chili) and blend with 6 cups of the vegetable stock. With the blender on low speed, add 1/4 cup oil and 1 cup kefir. Remove the blender top, taste, and add salt as needed, blending to combine. Serve the soup with kefir sauce drizzled on top.

CURRIED BUTTERNUT SQUASH SOUP



Curried Butternut Squash Soup image

This is a soup that will keep you warm during a long, cold winter!

Provided by Marci Stohon

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

Time 40m

Yield 4

Number Of Ingredients 12

2 tablespoons butter
1 cup finely chopped onion
4 cloves garlic, minced
4 cups chicken broth
1 (2 pound) butternut squash - peeled, seeded, and cut into 1-inch pieces
2 teaspoons curry powder
1 teaspoon salt
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ cup half-and-half
2 tablespoons honey
¼ cup sour cream, or to taste

Steps:

  • Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until softened and browned, 10 to 15 minutes.
  • Stir chicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Bring mixture to a boil, reduce heat to low, and simmer until squash is tender, about 15 minutes. Remove from heat. Stir half-and-half and honey into squash mixture.
  • Pour squash mixture 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. Ladle soup into serving bowls and top with a dollop of sour cream.

Nutrition Facts : Calories 295.8 calories, Carbohydrate 43.8 g, Cholesterol 37.8 mg, Fat 13.3 g, Fiber 5.7 g, Protein 5.5 g, SaturatedFat 7.8 g, Sodium 1615 mg, Sugar 16.5 g

BUTTERNUT SQUASH SOUP (THE CHEW) RECIPE - (5/5)



Butternut Squash Soup (The Chew) Recipe - (5/5) image

Provided by Roseann

Number Of Ingredients 13

2 tablespoon Extra Virgin Olive Oil
1 Onion (diced)
3 cloves Garlic (minced)
2 tablespoon Grated Ginger
1 teaspoon Turmeric
1/2 teaspoon Cinnamon
4 Cardamom Cloves
4 cup Butternut Squash (peeled and cut into 1/2-inch cubes)
2 Carrots (peeled and diced)
1 Granny Smith Apple (diced)
3 cup Water
Salt
Freshly Ground Pepper

Steps:

  • For the Soup: In a dutch oven over medium heat, add the olive oil. Once hot, add the onions, cardamom cloves and garlic, cooking until tender, about 6-8 minutes. Add the carrots, apple, butternut squash and spices, stirring to coat all sides, remove the cardamom cloves, season with salt and pepper, and then add the water. Bring to a boil. Once boiling, reduce heat to simmer, and cover partially. Cook until squash is tender, about 20 minutes. Remove from heat and allow to cool slightly. Adjust seasonings if necessary, and puree in batches until smooth. Serve garnished with spiced pecans. 1/2 teaspoon Chili Powder 1/2 teaspoon Paprika 1/2 teaspoon Cumin 1/2 teaspoon Cayenne Pepper 1/4 teaspoon Black Pepper 1 teaspoon Extra Virgin Olive Oil 1 teaspoon Agave instructions For the Spiced Pecans: Thoroughly mix together all ingredients except the pecans. . 1 cup Raw Pecans instructions In a dry skillet over medium-high heat, toast the pecans, stirring constantly, until fragrant, about a minute. .step 6ingredients instructions Remove from heat, and carefully add the spiced mixture, tossing to coat evenly. Allow to cool. .

ROASTED BUTTERNUT SQUASH SOUP



Roasted Butternut Squash Soup image

This is soup that I love to make in the winter. I'm always tweaking it and it never comes out the same way twice. So far this has turned out to be my favorite.

Provided by janderson48

Categories     < 4 Hours

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 large butternut squash
3 large garlic cloves
2 sprigs fresh rosemary
salt
pepper
2 teaspoons chicken bouillon granules (I used better than boullion)
1 teaspoon dried ancho chile powder
1 teaspoon whole cumin seed
1 cup sour cream (optional)
fresh cilantro, roughly chopped (optional)

Steps:

  • Preheat oven to 375. Cut squash in half and remove seeds. Score the butternut squash halves being care not to go too deep. Peel garllic cloves and cut one in half. Rub the cut garlic over the edges of the squash. Drizzle olive oil over squash, and sprinkle with salt and pepper. Place the whole garlic cloves in the hole of each squash half. Place the rosemary sprig lengthwise across the squash. Put squash into a baking dish and roast for about an hour and fifteen minutes. When done remove from oven and let cool about 15 minutes or until easy to handle. Remove rosemary sprigs. Don't worry if there are still bits of rosemary on the squah. Peel skin off with your fingers and place squash into a large dutch oven. Add 8 cups water and chicken flavoring. Bring to a boil, and reduce heat to a simmer. Add chili powder and cumin seeds. Simmer about 2 hours. Puree in blender or use and immersion blender. Add water if you'd like it thinner. Add more chili powder if you like it spicier. Ladle into individual bowl and garnish with a tablespoon of sour cream and sprinkle with cilantro if desired.

Nutrition Facts : Calories 163.8, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.1, Sodium 264.8, Carbohydrate 41.4, Fiber 7.2, Sugar 7.8, Protein 3.9

THICK AND CREAMY ROASTED BUTTERNUT SQUASH SOUP



Thick and Creamy Roasted Butternut Squash Soup image

A heart warming soup with roasted butternut squash,with cinnamon,nutmeg ,maple syrup and curry.A perfect lunch for those chilly days..,but perfect anytime.

Provided by Chef Reg Jones

Categories     Lunch/Snacks

Time 1h55m

Yield 6 us, 6 serving(s)

Number Of Ingredients 13

1 large butternut squash
2 tablespoons olive oil
3/4 cup chopped onion
1 teaspoon salt
3 teaspoons chopped garlic
1 teaspoon maple syrup
1/4 teaspoon pumpkin pie spice
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 teaspoon curry powder
1/2 teaspoon black pepper
4 cups vegetable broth
2 tablespoons olive oil

Steps:

  • preheat oven to 450 f.
  • cut squash in half and scrape out seeds.
  • drizzle 1 teaspoon olive oil in cavity of squash,and sprinkle with salt and pepper.
  • turn the squash face down ion baking sheet and cook till tender,approx 45 minutes.
  • remove from oven ,let cool till manageable.
  • remove squash from skin and put into bowl.
  • in a large pot ,warm 1 teaspoon of olive oil,add onion,garlic.cook till tender.
  • add the broth,maple syrup,cinnamon,nutmeg and curry.
  • bring to a light boil,then reduce heat to simmer.cook approx 15 minutes,stirring occasionally.
  • use a immersion blender to blend soup,add another teaspoon olive oil.add salt and pepper to taste -- Add parsley for garnish,or green onion.or both.
  • this soup will freeze perfectly for 4 months, in air tight container.
  • Enjoy this tasty soup with a sandwich,makes a great combo.

Nutrition Facts : Calories 197.3, Fat 9.3, SaturatedFat 1.3, Sodium 398.3, Carbohydrate 30.1, Fiber 5.2, Sugar 6.6, Protein 2.7

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VEGAN BUTTERNUT SQUASH AND CHICKPEA SOUP- HEALTHY RECIPE
2010-04-17 In a large pot, heat up olive oil over medium. Add the onion and sauté for about 10 minutes till softened. Add the butternut squash and cooked chickpeas to the pot. Cover with 2 quarts (8 cups) of hot water. Bring to a boil, then reduce to a simmer. Stir in the cumin, turmeric, cinnamon, cayenne, and 1/2 tsp of salt.
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Top Asked Questions

How to cook butternut squash for Soup?
For easy dicing, roast the butternut squash in a 400 degree oven for one hour, turning it every 15 minutes. 2. For a more flavorful soup, Add 1-2 cloves of fresh minced garlic, a 1/2 tsp of curry, a 1/4 tsp of cinnamon and a dash of nutmeg. 3.
Can You boil Butternut soup?
You can definitely boil this soup and still get an amazing bowl and butternut taste. Drizzle squash, carrots, onions and garlic with olive oil and season with salt and pepper. Roast in a preheated oven for about 45 minutes, then allow to cool enough before continuing.
How to cook squash on the stove top?
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.
What does squash soup taste like?
The bright, home-grown squash gets some initial assistance from some great aromatics in the onion and garlic. Adding heavy whipping cream enhances the squash’s natural creaminess, and the pumpkin pie spice at the end adds warmth. Because this soup is just pureed vegetables, it goes really well with a meaty sandwich or even a grilled cheese.

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