Comforting Butternut Squash Soup Recipes
CARAMELIZED BUTTERNUT SQUASH SOUP
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
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
COMFORTING BUTTERNUT SQUASH SOUP RECIPE
This is a delicious soup. Best one that I have tried. It works well with half as much cream cheese if you don't want it too rich. From: Allrecipes
Provided by gwynn
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onions in margarine until tender.
- Add squash, water, bouillon, marjoram, black pepper and cayenne pepper.
- Bring to boil; cook 20 minutes, or until squash is tender.
- Puree squash and cream cheese in a blender or food processor in batches until smooth.
- Return to saucepan, and heat through. Do not allow to boil.
Nutrition Facts : Calories 406.2, Fat 34.5, SaturatedFat 18.1, Cholesterol 83.5, Sodium 816.4, Carbohydrate 20.1, Fiber 3, Sugar 4.1, Protein 7.8
BUTTERNUT SQUASH SOUP
Make and share this Butternut Squash Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut squash into 8 large pieces.
- Place cut side up in a 15x10-inch baking dish.
- Cut 1/4 inch off the tops of the onions and garlic bulb.
- Place cut side up in the baking pan.
- Brush with oil; sprinkle with thyme.
- Cover tightly and bake at 350°F for 1 1/2 to 2 hours or until vegetables are very tender.
- Uncover and let stand until room temperature.
- Remove peel from squash and onions; remove the soft garlic from skins.
- Combine vegetables, broth and cream.
- Puree in small batches in a blender until smooth; transfer to a large Dutch oven.
- Add parsley, salt and pepper; heat until soup is warmed but do not boil.
Nutrition Facts : Calories 224.3, Fat 13, SaturatedFat 4.6, Cholesterol 20.4, Sodium 440.9, Carbohydrate 25.7, Fiber 4.3, Sugar 5.7, Protein 4.6
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- Add in the squash, apples, carrots, sage, stock, black and cayenne pepper, and nutmeg to the pot. Stir. Cover and bring mixture to a simmer.
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