Butternut Squash Velvet Recipes

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VELVET BUTTERNUT SQUASH SOUP



Velvet Butternut Squash Soup image

A taste bud-tastic smooth soup that is so easy to make! The cream is optional, but adds to the velvet texture of the finished soup. But without it it is pretty much fat free!

Provided by Marychef

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 butternut squash
1 large onion
1 carrot
2 pints good quality chicken stock
4 teaspoons ground cumin
2 teaspoons nutmeg
salt and pepper
cream (optional)

Steps:

  • Peel, de-seed and chop the squash into half inch chucks.
  • Peel and roughly chop the onion.
  • Peel and roughly chop the carrot.
  • Put all the ingredients (except the cream) in a large saucepan.
  • Bring to the boil, then simmer until the squash and carrots are soft.
  • Liquidise.
  • Add cream to taste.
  • Serve! It really is that easy.

BUTTERNUT SQUASH SOUP



Butternut Squash Soup image

This soup is as smooth as velvet and has the warm, orange hue of autumn that always looks beautiful in the soup bowl. The cream adds richness, but you can leave it out for a lighter soup that is nonetheless very satisfying.

Yield makes 4 to 6 servings

Number Of Ingredients 9

4 tablespoons (1/2 stick) unsalted butter
1/2 cup chopped yellow onion
2 garlic cloves, minced
1/2 teaspoon kosher salt
6 cups peeled and cubed butternut squash (from about a 2-pound squash)
5 cups Chicken Broth (page 51), Vegetable Broth (page 49), or store-bought low-sodium chicken broth
1/2 teaspoon chopped fresh thyme leaves (optional)
1/4 teaspoon ground black pepper
1 cup heavy whipping cream (optional)

Steps:

  • In a Dutch oven or large saucepan over medium heat, melt the butter. Add the onion, garlic, and a pinch of the salt and cook, stirring occasionally, until softened and translucent, about 6 minutes. Add the squash and stir to coat with butter. Cook until softened, about 5 minutes. Add the chicken broth, the thyme (if using), the remaining salt, and the pepper. Bring to a boil. Reduce the heat and simmer, partially covered, until the squash is very tender, about 12 minutes.
  • Transfer the soup in batches to the work bowl of a food processor and puree until very smooth.
  • Return the soup to the pot and stir in the cream, if using. Taste and adjust the seasoning.
  • Heat through, but do not allow the soup to boil or the cream may curdle. Ladle the soup into 4 to 6 soup bowls and serve hot.
  • As long as their skin is free of any cuts, butternut squash and other winter squash will last for two to three months stored in a cool, dry place. So the next time you see them at the farmer's market, stock up!

VELVETY BUTTERNUT SQUASH SOUP



Velvety Butternut Squash Soup image

Make and share this Velvety Butternut Squash Soup recipe from Food.com.

Provided by betterbariatric

Categories     Vegetable

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 13

4 cups chicken stock
4 cups butternut squash, cut in cubes
3 large carrots, chopped
1 small onion, diced
5 stalks celery, diced
1 garlic clove, minced
1 teaspoon curry powder
1/4 teaspoon ginger
1/8 teaspoon cinnamon
1 (15 ounce) can evaporated milk
olive oil
salt
pepper

Steps:

  • Arrange squash and carrots on a large baking sheet.
  • Drizzle with olive oil and sprinkle with salt and pepper. Roast in a preheated 425 oven for 20 minutes.
  • Meanwhile, drizzle olive oil in a large stock pot over medium heat. Saute onion, celery and garlic for several minutes.
  • Add in spices, and cook 1 min longer; remove from heat.
  • When squash and carrots are roasted, add to stock pot.
  • Add in broth, cover, and cook over low heat about 20 minutes.
  • Working in batches, run soup through a blender, or use an immersion blender until smooth.
  • Can be served with a dollop of Greek yogurt and pumpkin seeds.

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