BUTTERNUT SQUASH SOUP WITH HAZELNUT CREAMER
This harvest butternut squash soup is both savory and sweet, thanks to the unique addition of hazelnut creamer.
Provided by Chris B 47
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Toss butternut squash, olive oil, salt, and black pepper together in a bowl. Place on a baking sheet.
- Bake in the preheated oven until tender, about 1 hour.
- Transfer baked squash to a 4-quart pot and add chicken stock until level with squash. Add ginger and nutmeg and bring to a simmer, about 15 minutes.
- Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Add creamer and stir to combine.
Nutrition Facts : Calories 344.9 calories, Carbohydrate 56.1 g, Cholesterol 0.4 mg, Fat 11.8 g, Fiber 7 g, Protein 3.7 g, SaturatedFat 8.4 g, Sodium 380.8 mg, Sugar 7.8 g
BUTTERNUT SQUASH SOUP WITH HAZELNUT CREAM
Make and share this Butternut Squash Soup With Hazelnut Cream recipe from Food.com.
Provided by Mimi Bobeck
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan over medium heat, warm the cream until steam starts to rise.
- Remove from the heat, add the hazelnuts and let cool.
- Season with salt and pepper.
- Refrigerate for 1 hour.
- In a soup pot over medium heat, melt the butter.
- Add the onion and sauté, stirring occasionally, until tender and translucent, 4 to 6 minutes.
- Add the 2 cups stock and the squash puree and bring to a simmer, stirring, then reduce the heat to medium-low.
- Cook, stirring, for 12 to 15 minutes.
- Using a blender or stick blender, puree the soup, adding more stock if the soup is too thick.
- Season with salt, pepper and nutmeg.
- Whisk the hazelnut cream until lightly foamy.
- Ladle the soup into 4 bowls and garnish with the hazelnut cream.
Nutrition Facts : Calories 231.2, Fat 16.5, SaturatedFat 8.7, Cholesterol 42.4, Sodium 50, Carbohydrate 19.7, Fiber 3.2, Sugar 4.2, Protein 5
BUTTERNUT SQUASH SOUP WITH HAZELNUT CREAM
From Williams-Sonoma kitchen
Provided by cbatte
Categories Soups, Stews and Chili
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- In a small saucepan over medium heat, warm cream until steam starts to rise. Remove from heat, add hazelnuts and let cool. Season with salt and pepper; refrigerate for 1 hour. In a small soup pot over medium heat, melt butter. Add onion and saute, stirring occasionally, until tender and translucent, 4-6 minutes. Add cups stock and squash puree and bring to a simmer, stirring; reduce heat to medium-low. Cook,stirring, 12-15 minutes. Puree with blender or stick blender, adding more stock if soup is too thick. Season with salt, pepper and nutmeg. Whisk hazelnut cream until lightly foamy. Ladle soup into 4 bowls and garnish with hazelnut cream.
Nutrition Facts : Calories 494 calories, Fat 51.01773475 g, Carbohydrate 7.7330198325 g, Cholesterol 105.17447475 mg, Fiber 2.6776249730587 g, Protein 5.7230588375 g, SaturatedFat 25.118231266 g, ServingSize 1 1 Serving (228g), Sodium 287.0889565 mg, Sugar 5.0553948594413 g, TransFat 3.187934079 g
CREAMY ROASTED BUTTERNUT SQUASH SOUP WITH BLUE CHEESE
This dish was so delicious my family asked me to write down the recipe. The blue cheese crumbles add a delicious touch to the dish. The soup can be served hot or cold, but tastes best at room temperature.
Provided by HealthyCooking
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Toss butternut squash, garlic cloves, and salt together in a bowl.
- Combine 4 tablespoons oil and 1 tablespoon butter in a saucepan over medium heat; cook until butter melts. Pour over butternut squash-garlic mixture and stir until squash is evenly coated. Spread squash out on the prepared baking sheet.
- Roast in the preheated oven until squash is soft and lightly browned, about 30 minutes.
- Meanwhile, heat remaining 1 tablespoon avocado oil and 1 tablespoon butter in a pot over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Add roasted butternut squash and 1/2 cup chicken broth. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove and let soup cool slightly until warm, but no longer steaming hot. Stir in 1 cup milk, 1/2 cup half-and-half, and pepper.
- Puree soup with an immersion blender until smooth. Add more broth, milk, or half-and-half if soup is too thick.
- Ladle soup into bowls and sprinkle with crumbled Gorgonzola. The soup tastes best at room temperature.
Nutrition Facts : Calories 363.1 calories, Carbohydrate 31.5 g, Cholesterol 41.4 mg, Fat 24.3 g, Fiber 4.9 g, Protein 8.6 g, SaturatedFat 9.1 g, Sodium 539.6 mg, Sugar 7.8 g
CREAMY BUTTERNUT SQUASH SOUP
I used to live in Australia, where this soup is served often. I had to have the recipe, and now it's one of my family's favorites. -Tiffany Pope, Draper, Utah
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, saute onion in butter until tender. Add squash and potato; cook and stir for 2 minutes. Add the water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender., Cool slightly. In a blender, cover and process soup until smooth. Return to the pan; stir in milk and heat through.
Nutrition Facts : Calories 278 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 1008mg sodium, Carbohydrate 49g carbohydrate (11g sugars, Fiber 6g fiber), Protein 6g protein.
BEST BUTTERNUT SQUASH SOUP EVER
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
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 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
ROASTED BUTTERNUT SQUASH SOUP
Provided by Molly O'Neill
Categories lunch, soups and stews, appetizer
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees. Using a large, heavy knife, split the squash in half and scrape out the seeds and discard them. Place the squash halves on a baking sheet, season with salt and pepper and roast until very tender, about 1 hour. Use a spoon to scrape out the flesh; set aside, discarding the skin.
- In a large pot set over medium heat, melt the butter. Add the onion and garlic and cook, stirring frequently, until the onion just turns golden, 6 to 7 minutes. Add the stock and squash and cook, uncovered, for 25 minutes. Allow to cool.
- Working in batches, puree the soup in a blender or food processor and return it to the pot. Stir in the milk and cream and reheat. Season to taste with salt and pepper and serve garnished with red onion and chervil.
Nutrition Facts : @context http, Calories 339, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 15 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 1330 milligrams, Sugar 12 grams, TransFat 0 grams
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.
HEARTY BUTTERNUT SQUASH SOUP
The comforting combination of squash, meat, beans and veggies makes this my go-to soup in fall. It's full of freshness. -Jaye Beeler, Grand Rapids, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (4-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a stockpot, cook sausage, onion and red pepper over medium heat 9-11 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles. Add garlic; cook 1 minute longer. Remove with a slotted spoon and set aside; discard drippings., Add squash, 1-1/2 cups corn, water and chicken base to same pan; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until squash is tender., Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return to pot. Add beans, tomatoes, salt, pepper, sausage mixture and remaining corn; heat through. If desired, drizzle servings with cream and sprinkle with parsley. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 327 calories, Fat 13g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 937mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 11g fiber), Protein 13g protein.
THOMAS KELLER'S BUTTERNUT SQUASH SOUP WITH BROWN BUTTER
This soup, an adaptation of one found in Thomas Keller's "Bouchon," should be approached as a labor of love; it requires several steps (including making vegetable stock) and four hours of cooking, but the result is astonishingly flavorful and complex. Sizzling brown butter is swirled in at the very end, giving the soup a rich toasted flavor.
Provided by Amanda Hesser
Categories dinner, soups and stews, appetizer
Time 2h15m
Yield Serves 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees. Line a small baking sheet with aluminum foil. Cut the neck off the squash and set it aside. Cut the bulb in half and scoop out and discard seeds. Brush each half inside and out with about 1 1/2 teaspoons of the canola oil. Sprinkle the cavities with salt and pepper and tuck a sprig of sage into each. Place cut-side-down on the baking sheet and roast until completely tender, about 1 hour. Remove the squash from the oven and let cool, then scoop out and reserve the flesh (discard sage).
- Meanwhile, using a paring knife, peel away the skin from the neck of the squash until you reach the bright orange flesh. Cut the flesh into 1/2-inch pieces (you should have about 4 cups).
- Put the remaining canola oil in a stockpot over medium-high heat, add the leeks, carrots, shallots and onions and cook, stirring often, for about 6 minutes. Add the diced squash, garlic, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook gently for 3 minutes, reducing the heat as necessary to keep the garlic and squash from coloring. Stir in the honey and cook, stirring, for 2 to 3 minutes. Add the stock and bouquet garni, bring to a simmer and cook for 10 to 15 minutes or until the squash is tender.
- Add the roasted squash and simmer gently for about 30 minutes for the flavors to blend. Remove from the heat and discard the bouquet garni. Transfer the soup to a blender, in batches, and purée. Strain the soup through a fine sieve into a bowl. Taste the soup and adjust the seasoning. Let the soup cool, then refrigerate until ready to serve.
- Place the crème fraîche in a small chilled bowl and stir in nutmeg to taste. Whisk until the crème fraîche holds a shape. Cover and refrigerate.
- Gently reheat the soup until just hot. If it is too thick, add a little more vegetable stock. Heat a medium skillet over high heat. When it is very hot, add the butter and rotate the skillet over the heat as necessary to brown the butter evenly, scraping up any bits that settle in the bottom. As soon as the butter is a hazelnut brown, pour it into the pot of soup -- keep a safe distance, it may sputter -- then stir.
- Ladle the soup into six serving bowls. Top each with a dollop of crème fraîche. Grind some black pepper over the top and sprinkle on the chives. Drizzle a little olive oil over the top.
Nutrition Facts : @context http, Calories 354, UnsaturatedFat 14 grams, Carbohydrate 40 grams, Fat 23 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 1317 milligrams, Sugar 13 grams, TransFat 0 grams
ROASTED BUTTERNUT SQUASH CREAM SOUP WITH GINGER
This is our favorite butternut squash soup and the whole family loves it. I usually make a huge pot of soup and freeze parts of it before adding the cream. I like my soup thick, so I don't add a ton of vegetable broth, but feel free to thin it out with more broth.
Provided by AnnaLena
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Brush cut side of butternut squash with olive oil and place on a baking sheet, cut-side down.
- 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.
- Melt butter in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Add squash flesh, 2 cups hot broth, and ginger. Season with ginger, curry, cumin, sugar, salt, and pepper. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes.
- Puree soup with an immersion blender until smooth. Add more hot broth for a thinner soup. Stir in cream and season to taste with sugar, apple cider vinegar, cayenne pepper, and salt.
Nutrition Facts : Calories 326.7 calories, Carbohydrate 51.4 g, Cholesterol 37.3 mg, Fat 14.1 g, Fiber 8.5 g, Protein 5.1 g, SaturatedFat 7.4 g, Sodium 269.5 mg, Sugar 14 g
BUTTERNUT SQUASH SOUP WITH SOUR CREAM
Skip the line at the corner bistro, and prepare our Butternut Squash Soup with Sour Cream at home. This simple, scrumptious Butternut Squash Soup with Sour Cream can easily be made a part of your smart eating plan.
Provided by My Food and Family
Categories Recipes Using Soup
Time 45m
Yield Makes 8 servings, about 1 cup soup each.
Number Of Ingredients 8
Steps:
- Heat oil in large saucepan on medium heat. Add squash, onions and garlic; cook 5 min. or until crisp-tender, stirring occasionally. Stir in allspice; cook and stir 1 min.
- Add bouillon and water. Bring to boil; cover. Simmer on low heat 15 min. or until squash is tender. Process, in batches, in food processor until smooth. Return to saucepan; cook until heated through, stirring occasionally.
- Ladle into 8 bowls. Top with sour cream.
Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 6 g
More about "butternut squash soup with hazelnut cream recipes"
ROASTED GARLIC & HAZELNUT BUTTERNUT SQUASH SOUP
From willcookforfriends.com
5/5 (2)Category Vegan, Gluten-FreeServings 6-8Total Time 1 hr 20 mins
BUTTERNUT SQUASH SOUP - CAFE DELITES
From cafedelites.com
BUTTERNUT SQUASH SOUP WITH HAZELNUT GREMOLATA | WILLIAMS SONOMA
From williams-sonoma.com
BUTTERNUT SQUASH SOUP RECIPE - SWEET PEAS AND SAFFRON
From sweetpeasandsaffron.com
BUTTERNUT SQUASH TOMATO SOUP RECIPE - THERESCIPES.INFO
From therecipes.info
BUTTERNUT SQUASH SOUP - SPEND WITH PENNIES
From spendwithpennies.com
10 BEST BUTTERNUT SQUASH SOUP WITH HEAVY CREAM RECIPES …
From yummly.com
BUTTERNUT SQUASH SOUP WITH HAZELNUT CREAM - GLUTEN FREE RECIPES
From fooddiez.com
GINGERED BUTTERNUT SQUASH SOUP WITH SPICY PECAN CREAM RECIPE
From foodandwine.com
14 BEST BUTTERNUT SQUASH SOUP RECIPES - THE SPRUCE EATS
From thespruceeats.com
RECIPE: SAVEURS 209 BUTTERNUT SQUASH SOUP WITH HAZELNUT CREAM
From mysanantonio.com
COOKING WITH BUTTERNUT SQUASH SOUP - RECIPE IDEAS FOR …
From goodhousekeeping.com
BUTTERNUT SQUASH SOUP RECIPES | ALLRECIPES
From allrecipes.com
BUTTERNUT SQUASH SOUP RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
19 BUTTERNUT SQUASH SOUP RECIPES | TASTE OF HOME
From tasteofhome.com
BUTTERNUT SQUASH SOUP WITH HAZELNUT CREAMER - BUTTERNUT SQUASH …
From worldrecipes.org
CREAMY BUTTERNUT SQUASH SOUP - CREME DE LA CRUMB
From lecremedelacrumb.com
CREAMY BUTTERNUT SQUASH SOUP [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
10 BEST BUTTERNUT SQUASH SOUP RECIPES | YUMMLY
From yummly.com
ROASTED BUTTERNUT SQUASH SOUP - EASY VEGAN RECIPE!
From themediterraneandish.com
BUTTERNUT SQUASH SOUP RECIPE WITH VARIOUS TOPPINGS | VINTAGE MIXER
From thevintagemixer.com
EASY BUTTERNUT SQUASH SOUP - ONCE UPON A CHEF
From onceuponachef.com
BEST BUTTERNUT SQUASH SOUP - COOKING CLASSY
From cookingclassy.com
ROASTED BUTTERNUT SQUASH SOUP - COOKIE AND KATE
From cookieandkate.com
ROASTED BUTTERNUT SQUASH SOUP WITH HAZELNUTS
From sharonpalmer.com
BUTTERNUT SQUASH SOUP RECIPE - LOVE AND LEMONS
From loveandlemons.com
BUTTERNUT SQUASH SOUP R - THERESCIPES.INFO
From therecipes.info
CREAMY BUTTERNUT SQUASH SOUP – MODERN HONEY
From modernhoney.com
RAPUNZEL'S SQUASH AND HAZELNUT SOUP RECIPE! | CHIP AND COMPANY
From chipandco.com
BUTTERNUT SQUASH SOUP - COOK WITH SUNSHINE
From cookwithsunshine.com
SIMPLE & CREAMY BUTTERNUT SQUASH SOUP RECIPE - PAULA DEEN
From pauladeen.com
HOW TO MAKE QUICK, EASY BUTTERNUT SQUASH SOUP | RECIPE AND TIPS
From tasteofhome.com
CREAMY BUTTERNUT SQUASH SOUP RECIPE - BBC FOOD
From bbc.co.uk
SQUASH SOUP WITH HAZELNUT CREAM | WEGMANS
From shop.wegmans.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 »
You'll also love