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 VEGETABLE SOUP
A thick, creamy butternut and bean soup is loaded with colorful, tasty vegetables - potatoes, onion, carrots, and and kale. Serve with crusty bread.
Provided by Kathy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h45m
Yield 10
Number Of Ingredients 12
Steps:
- Heat the vegetable oil in a large Dutch oven over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the carrots and butternut squash; cook and stir until squash begins to brown, about 15 minutes.
- Pour in the broth. Stir in the red potatoes, thyme, salt, and pepper, and bring to a boil. Reduce heat and simmer until vegetables are tender, about 45 minutes. Stir in the kale and great Northern beans, and simmer until the kale is tender, about 10 minutes.
- Pour about 3 cups of the soup into a blender, filling the pitcher no more than halfway full (you may have to do this in two batches). Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Return the pureed portion of the soup to the soup pot, leaving the remaining soup chunky. Alternately, you can use a stick blender and partially puree the soup right in the cooking pot.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 27.3 g, Fat 6.6 g, Fiber 5.8 g, Protein 6.4 g, SaturatedFat 1 g, Sodium 820.2 mg, Sugar 6.3 g
BUTTERNUT SQUASH STOCK AND SOUP
Provided by Kay Rentschler
Categories lunch, weekday, soups and stews, appetizer
Time 1h20m
Yield About 5 cups stock, 6 cups soup
Number Of Ingredients 18
Steps:
- Dry the squash: Heat oven to 150 degrees. Line a 12-by-15-inch rimmed sheet pan with aluminum foil and spray lightly with grapeseed oil. Slice squash in two at the point where the neck and bulb meet; reserve neck for another use. Cut bulbs in two lengthwise. Slice each piece into 3/4-inch half-rounds, leaving seeds and webs intact. Arrange slices on sheetpan. Bake until moisture has evaporated, about 10 hours. Cool. If baked in advance, place in plastic zipperlock bags and freeze.
- In a heavy 5- or 6-quart stockpot, toss onions, shallots, leeks, garlic, celery and carrot together and spray with grapeseed oil 10 seconds to coat. Stir well. Cover pot, and cook vegetables over very low heat, stirring occasionally, until they are soft, fragrant and beginning to color, about 30 minutes. Increase heat to medium-high, add 10 cups water, 4 ounces of the dried squash (freeze remaining for another time), bay leaf, salt and peppercorns. Simmer, uncovered, over very low heat for 30 minutes. Add parsley and kale, and simmer 5 minutes. Add scallions, remove from heat and steep 5 minutes. Strain. At this point stock may be used as a base for any soup or sauce or frozen until needed.
- To make soup, bring strained stock to a simmer in stockpot. Add diced squash, and cook over low heat, covered, until squash is extremely tender. Purée in blender in batches until perfectly smooth. Add heavy cream and salt and cayenne to taste. Serve.
Nutrition Facts : @context http, Calories 86, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 262 milligrams, Sugar 3 grams
BUTTERNUT SQUASH SOUP WITH VEGETABLE STOCK
Make and share this Butternut Squash Soup With Vegetable Stock recipe from Food.com.
Provided by christine.bennett
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, and scoop out the seeds.
- 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 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, vegetable 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.
Nutrition Facts : Calories 327.6, Fat 15.9, SaturatedFat 3.2, Cholesterol 5, Sodium 616.4, Carbohydrate 48.6, Fiber 8.3, Sugar 10.8, Protein 4.6
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.
BUTTERNUT SQUASH SOUP
This deep golden soup is as pretty as it is yummy. If you'd like, you can intensify the garlic flavor by adding an extra bulb. The garlic is what really flavors this soup. -Linda Rose Proudfoot, Huntington, Connecticut
Provided by Taste of Home
Time 1h55m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cut squash into eight large pieces. Place cut side up in a 15x10x1-in. baking pan. Cut 1/4 in. off tops of onion and garlic bulbs (the end that comes to a closed point)., Place cut side up in baking pans. Brush with oil; sprinkle with thyme. Cover tightly and bake 1-1/2 to 2 hours or until vegetables are very tender. Uncover and let stand until lukewarm. , Remove peel from squash and onions; remove soft garlic from skins. In a large bowl, combine vegetables, broth and cream. Puree in small batches in a blender until smooth; transfer to a large saucepan. Add parsley, salt and pepper; heat through (do not boil). Garnish with thyme if desired.
Nutrition Facts : Calories 203 calories, Fat 13g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 510mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 6g fiber), Protein 3g protein.
COCONUT BUTTERNUT SQUASH SOUP
Once you've got the squash baked, this soup comes together quickly. The mellow flavors of squash, kale and red onions synergize delectably and look gorgeous together as well.
Provided by Tara Parker-Pope
Time 2h
Yield 8 servings
Number Of Ingredients 12
Steps:
- To bake the squash, preheat oven to 375 degrees. Cut in half and place halves, cut side up, in a foil-lined, shallow baking dish and cover tightly with more foil. Bake for 30 to 50 minutes, until you can easily pierce the flesh with a knife. Scoop out and set aside.
- Heat about half the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 8 to 10 minutes.
- Add the apple, squash, broth and spices. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 10 minutes.
- Transfer the solids to a food processor with a slotted spoon, in batches if need be, and process until smoothly pureed, then transfer back to the soup pot. Or better yet, simply insert an immersion blender into the pot and process until smoothly pureed.
- Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through as needed before serving.
- Just before serving, heat the remaining oil in a large skillet. Add the red onions and sauté over low heat until golden and soft.
- Meanwhile, strip the kale leaves off the stems and cut into thin shreds. Stir together with the onions in the skillet, adding just enough water to moisten the surface. Cover and cook over medium heat, stirring occasionally, until the kale is bright green and just tender, about 5 minutes.
- To serve, ladle soup into each bowl, then place a small mound of kale and onion mixture in the center.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 7 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 701 milligrams, Sugar 8 grams
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