Caramelized Butternut Squash Soup Recipe 445

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CARAMELIZED BUTTERNUT SQUASH SOUP



Caramelized Butternut Squash Soup image

It's not just roasted butternut squash soup; the garlic and Vidalia onion are roasted, too. And then, after the puree: cream and bacon bits. It's a winner.

Provided by My Food and Family

Categories     Home

Time 2h

Yield 6 servings

Number Of Ingredients 9

1 butternut squash (3 lb.), peeled, seeded and cut into 2-inch chunks
1 large Vidalia onion, quartered
1 head garlic, cloves separated and peeled
1-1/2 Tbsp. extra virgin olive oil
3-1/2 cups fat-free reduced-sodium chicken broth, divided
1/2 tsp. pepper
2 Tbsp. whipping cream
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 slices OSCAR MAYER Butcher Thick Cut Hickory Smoked Bacon, chopped, cooked

Steps:

  • Heat oven to 350ºF.
  • Toss squash, onions, garlic and oil; spread onto bottom of 13x9-inch baking dish. Pour 1 cup broth over vegetables.
  • Bake 1-1/2 hours or until vegetables are soft and caramelized, checking every 20 min. and if necessary, adding additional broth to keep from scorching, and stirring after 45 min.
  • Add vegetables and any liquid from dish to large stockpot. Add remaining broth and pepper; cook on medium-low heat 20 min., stirring occasionally.
  • Puree vegetable mixture in blender. Return to pot, stir in cream. Serve soup topped with sour cream and bacon.

Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g

CARAMELIZED BUTTERNUT SQUASH SOUP



Caramelized Butternut Squash Soup image

Fall comfort food at its best. Garnish with fresh homemade croutons and bacon.

Provided by Christel Boyd

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

Time 50m

Yield 12

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
3 pounds butternut squash, peeled and cubed
1 large onion, sliced
3 tablespoons butter
1 tablespoon sea salt
1 teaspoon freshly-cracked white pepper
4 cups chicken broth, or more as needed
¼ cup honey
½ cup heavy whipping cream
1 pinch ground nutmeg, or more to taste
salt to taste
ground white pepper to taste

Steps:

  • Heat olive oil in a large pot over high heat. Cook and stir squash in hot oil until completely browned, about 10 minutes. Stir onion, butter, sea salt, and cracked white pepper into the squash; cook and stir together until the onions are completely tender and beginning to brown, about 10 minutes.
  • Pour chicken broth and honey over the mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until the squash is tender, about 5 minutes.
  • Pour the mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.
  • Stir cream, nutmeg, salt, and ground white pepper into the soup to serve.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 24.9 g, Cholesterol 22.9 mg, Fat 10.3 g, Fiber 5.1 g, Protein 2.9 g, SaturatedFat 4.6 g, Sodium 788.4 mg, Sugar 6.7 g

CARAMELIZED BUTTERNUT SQUASH



Caramelized Butternut Squash image

Brown sugar enhances the natural sweetness in Ina Garten's Caramelized Butternut Squash recipe, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     side-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 5

2 medium butternut squash (4 to 5 pounds total)
6 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

CARAMELIZED BUTTERNUT SQUASH SOUP RECIPE - (4.4/5)



Caramelized Butternut Squash Soup Recipe - (4.4/5) image

Provided by á-1244

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
3 pounds butternut squash, peeled and cubed
1 large onion, sliced
3 tablespoons butter
1 tablespoon sea salt
1 teaspoon freshly-cracked white pepper
4 cups chicken broth, or more as needed
1/4 cup honey
1/2 cup heavy whipping cream
1 pinch ground nutmeg, or more to taste
Salt to taste
Ground white pepper to taste

Steps:

  • Heat olive oil in a large pot over high heat. Cook and stir squash in hot oil until completely browned, about 10 minutes. Stir onion, butter, sea salt, and cracked white pepper into the squash; cook and stir together until the onions are completely tender and beginning to brown, about 10 minutes. Pour chicken broth and honey over the mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until the squash is tender, about 5 minutes. Pour the mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth. Stir cream, nutmeg, salt, and ground white pepper into the soup to serve.

CARAMELIZED BUTTERNUT SQUASH



Caramelized Butternut Squash image

This is a delicious butternut squash recipe from Ina Garten / The Barefoot Contessa. We really enjoy this during the holidays. It is best when the squash is cut in medium to large chunks so that the outside gets a maple-flavored crust, and the inside stays soft and delicious.

Provided by Pianolady

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 5

2 medium butternut squash (4 to 5 pounds total)
6 -8 tablespoons unsalted butter, melted and cooled
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2-1 teaspoon fresh ground black pepper

Steps:

  • Preheat the oven to 400°F.
  • Cut off the ends of each butternut squash and discard.
  • Peel the squash and cut in half lengthwise.
  • Using a spoon, remove the seeds.
  • Cut the squash into 1 1/4" to 1 1/2" cubes (large and uniform is best), and place them on a baking sheet.
  • Add the melted butter, brown sugar, salt and pepper.
  • With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet.
  • Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize.
  • Turn the squash while roasting a few times with a spatula to be sure it browns evenly.
  • Adjust seasonings if needed.
  • Serve hot.
  • Enjoy!

CARAMELIZED BUTTERNUT SQUASH SOUP



Caramelized Butternut Squash Soup image

Fall comfort food at its best. Garnish with fresh homemade croutons and bacon.

Provided by Christel Boyd

Categories     Butternut Squash Soup

Time 50m

Yield 12

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
3 pounds butternut squash, peeled and cubed
1 large onion, sliced
3 tablespoons butter
1 tablespoon sea salt
1 teaspoon freshly-cracked white pepper
4 cups chicken broth, or more as needed
¼ cup honey
½ cup heavy whipping cream
1 pinch ground nutmeg, or more to taste
salt to taste
ground white pepper to taste

Steps:

  • Heat olive oil in a large pot over high heat. Cook and stir squash in hot oil until completely browned, about 10 minutes. Stir onion, butter, sea salt, and cracked white pepper into the squash; cook and stir together until the onions are completely tender and beginning to brown, about 10 minutes.
  • Pour chicken broth and honey over the mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until the squash is tender, about 5 minutes.
  • Pour the mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.
  • Stir cream, nutmeg, salt, and ground white pepper into the soup to serve.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 24.9 g, Cholesterol 22.9 mg, Fat 10.3 g, Fiber 5.1 g, Protein 2.9 g, SaturatedFat 4.6 g, Sodium 788.4 mg, Sugar 6.7 g

ROASTED BUTTERNUT-SQUASH SOUP WITH CAULIFLOWER, CARAMELIZED ONION, AND RAISIN VINAIGRETTE



Roasted Butternut-Squash Soup with Cauliflower, Caramelized Onion, and Raisin Vinaigrette image

When you've prepped Roasted Butternut Squash, Blanched Cauliflower, Caramelized Onion Jam, and Golden Raisin Vinaigrette, in advance, this meal comes together quickly.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 10m

Yield Serves 4

Number Of Ingredients 7

1 1/2 cups Easy Roasted Butternut Squash
1 cup Blanched Cauliflower
1 1/2 cups water (or low-sodium chicken stock)
3 tablespoons Caramelized Onion Jam
Coarse salt and freshly ground pepper
4 slice crusty whole-grain bread
Golden Raisin Vinaigrette

Steps:

  • In a medium saucepan, bring squash, 1 cup cauliflower, water (or low-sodium chicken stock), and jam to a boil.Transfer to a blender and puree until smooth. Seasonwith salt and pepper andgarnish with cauliflower florets. Servewith bread spreadwith raisin vinaigrette.

Nutrition Facts : Calories 299 g, Fat 22 g, Fiber 5 g, Protein 4 g, Sodium 456 g

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