Cream Of Butternut Squash Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREAMY BUTTERNUT SQUASH SOUP



Creamy Butternut Squash Soup image

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

1/4 cup chopped onion
1 tablespoon butter
3 cups cubed peeled butternut squash
1 medium potato, peeled and cubed
1-1/2 cups water
1-1/2 teaspoons chicken bouillon granules
1/4 teaspoon salt
Dash pepper
1/4 cup evaporated milk

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.

CREAM OF BUTTERNUT SQUASH SOUP



Cream of Butternut Squash Soup image

Butternut squash makes a luscious soup for chilly days when you need warmth from the inside out. We add potatoes and a touch of chicken soup mix. -Tiffany Smith, Cincinnati, Ohio

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 9

4 cups cubed peeled butternut squash (about 1 pound)
2 medium potatoes (about 1 pound), peeled and cubed
1 medium onion, chopped
4 cups water
1 carton (2-1/2 ounces) chicken noodle soup mix
1 cup half-and-half cream
1/4 teaspoon salt
1/4 teaspoon pepper
Chopped fresh parsley, optional

Steps:

  • Place the first five ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, 40-45 minutes or until squash and potatoes are tender., Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan. Stir in cream, salt and pepper; heat through. If desired, sprinkle servings with parsley.

Nutrition Facts :

BUTTERNUT SQUASH SOUP WITH CHIPOTLE CREAM



Butternut Squash Soup with Chipotle Cream image

Provided by Marcela Valladolid

Categories     appetizer

Time 1h45m

Yield 6 servings

Number Of Ingredients 12

3 tablespoons olive oil, divided
1 medium butternut squash, halved lengthwise, seeds discarded, washed, and reserved
Salt and freshly ground black pepper
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 garlic cloves, minced
6 cups chicken broth, divided
2 teaspoons minced canned chipotle chiles in adobo
1 teaspoon minced canned chipotle chiles in adobo
1/2 cup sour cream
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Using 1 tablespoon of the olive oil, grease the sliced surface of the squash and season with salt and pepper, to taste. Arrange on a baking sheet and roast until very tender, about 45 minutes. Remove from the oven and let cool.
  • In a large heavy pot over medium-high heat, add the remaining olive oil, onion, celery, and carrot, then season with a pinch of salt. Saute until just tender, about 10 minutes. Add the garlic and saute for 2 minutes. Scoop the butternut squash flesh into the pot and stir. Add 4 cups of the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer until the vegetables are very tender, about 30 minutes.
  • Turn off the heat and using an immersion blender, carefully puree the soup until very smooth. If necessary, add more of the remaining stock to create desired consistency. Mix in 2 teaspoons of the chipotle into the soup, and season with salt and pepper, to taste.
  • In a small bowl, mix together 1 teaspoon of chipotle and the sour cream. Season the chipotle cream with salt and pepper, to taste. Transfer the soup to bowls. Top each with a dollop of chipotle cream and serve.

BUTTERNUT SQUASH SOUP



Butternut Squash Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings (2 quarts)

Number Of Ingredients 11

1 tablespoon olive oil
1 onion, chopped
1 medium butternut squash, peeled and chopped
2 cloves garlic, minced
6 cups hot chicken stock
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
1/4 cup heavy cream
1/4 cup sour cream

Steps:

  • For the soup: Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until beginning to soften, about 5 minutes. Add the squash and cook, stirring occasionally, until beginning to brown around the edges, 8 to 10 minutes. Add the garlic and cook for another minute. Pour in the chicken stock, add the thyme and sage and bring to a simmer. Simmer until the squash is very soft, 10 to 15 minutes. Stir in the heavy cream. Puree using an immersion blender. Season with salt and pepper. Serve immediately, or let cool completely, pour into freezer bags, label and freeze.
  • For the topping: When read to serve, mix together the cream and sour cream in a small bowl. Drizzle designs over the soup with the mixture.

BUTTERNUT SQUASH SOUP



Butternut Squash Soup image

This simple, creamy (but not cream-laden) butternut squash soup gets greater depth of flavor from sherry that is stirred in with the stock. If you'd rather not use sherry or don't have it on hand, omit it and use an additional 1/2 cup of stock; your soup will be less complex, but it will still have that rich, sweet squash flavor.

Provided by Florence Fabricant

Categories     dinner, soups and stews, appetizer

Time 1h15m

Yield 8 servings

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil
1 1/2 cups finely chopped onion
2 cloves garlic, minced
4 1/2 cups peeled butternut squash in 2-inch cubes (about 2 squashes)
4 1/2 cups water
1 cup well-flavored chicken or vegetable stock
1/2 cup medium-dry sherry
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan cheese

Steps:

  • Heat the oil in a heavy four-quart saucepan. Add the onions, reduce heat to low, and saute slowly until they are tender but not brown. Stir in the garlic.
  • Add the squash and water, cover and simmer until the squash is tender, about 40 minutes. Allow the mixture to cool for about 15 minutes, then puree in two batches in a food processor. Up to this point the soup can be prepared in advance, even refrigerated or frozen.
  • Return the puree to the saucepan and add the stock and the sherry. Reheat and season to taste with salt and pepper. Serve with a sprinkling of Parmesan cheese on each portion.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 672 milligrams, Sugar 4 grams

CREAMY BUTTERNUT SQUASH WITH CINNAMON SOUP



Creamy Butternut Squash With Cinnamon Soup image

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Yield 8

Number Of Ingredients 14

2 tablespoons olive oil
1 ½ pounds peeled and seeded butternut squash , cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 ½ teaspoons cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: store-bought apple chips

Steps:

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add butternut squash, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender, about 10 minutes.
  • Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Nutrition Facts : Calories 177.4 calories, Carbohydrate 21.3 g, Cholesterol 20.6 mg, Fat 10.2 g, Fiber 3.4 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 77.7 mg, Sugar 7.5 g

BUTTERNUT SQUASH SOUP



Butternut Squash Soup image

Delicious and very easy to make. You can use 3 to 4 cups of chicken broth instead of the water and bouillon cubes. Also works well with half as much cream cheese if you don't want it too rich.

Provided by Mary

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

Time 1h

Yield 6

Number Of Ingredients 9

6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
½ teaspoon dried marjoram
¼ teaspoon ground black pepper
⅛ teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese

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 397.5 calories, Carbohydrate 20.2 g, Cholesterol 82.5 mg, Fat 33.4 g, Fiber 3 g, Protein 7.7 g, SaturatedFat 17.7 g, Sodium 1081.4 mg, Sugar 3.7 g

BUTTERNUT SQUASH SOUP WITH CIDER CREAM



Butternut Squash Soup with Cider Cream image

Categories     Soup/Stew     Milk/Cream     Blender     Fruit     Vegetable     Thanksgiving     Apple     Leek     Butternut Squash     Fall     Sour Cream     Simmer     Bon Appétit

Yield Serves 10

Number Of Ingredients 13

5 tablespoons butter
2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 6 cups)
2 cups chopped leeks (white and pale green parts only)
1/2 cup chopped peeled carrot
1/2 cup chopped celery
2 small Granny Smith apples, peeled, cored, chopped
1 1/2 teaspoons dried thyme
1/2 teaspoon crumbled dried sage leaves
5 cups chicken stock or canned low-salt chicken broth
1 1/2 cups apple cider
2/3 cup sour cream
1/2 cup whipping cream
Chopped fresh chives

Steps:

  • Melt butter in heavy large saucepan over medium-high heat. Add squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes. Mix in apples, thyme and sage. Add stock and 1 cup cider and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
  • Working in batches, purée soup in blender. Return soup to pan. Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour cream in small bowl. Whisk in reduced cider. (Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.)
  • Bring soup to simmer. Mix in whipping cream. Ladle soup into bowls. Drizzle with cider cream. Top with chives.

CREAMLESS BUTTERNUT SQUASH SOUP



Creamless Butternut Squash Soup image

This is a Food Network recipe that only has four main ingredients. I first had this with my husband at a friend's house and it blew us away! So good, and with bags of pre-cut squash available at most grocery stores, it's a breeze to put together!

Provided by Motivated Mama

Categories     Vegetable

Time 35m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 6

1 (2 -3 lb) butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
nutmeg
salt and freshly ground black pepper

Steps:

  • Cut squash into 1-inch chunks (I cut out this step by getting a bag precut squash).
  • In large pot melt butter. Add onion and cook until translucent, about 8 minutes.
  • Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.
  • Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Nutrition Facts : Calories 195.9, Fat 6.9, SaturatedFat 3.2, Cholesterol 17.4, Sodium 350.5, Carbohydrate 27.9, Fiber 3.4, Sugar 7.9, Protein 7.8

CREAMY BUTTERNUT SQUASH SOUP



Creamy Butternut Squash Soup image

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

Provided by Geo315

Categories     Onions

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 lbs butternut squash
1 1/2 cups diced onions
1/2 cup diced carrot
3 (14 ounce) cans chicken broth
1/2 teaspoon salt

Steps:

  • Pepper, sour cream and Worcestershire sauce to personal taste.
  • Dice up the squash and mix with the carrots, onions, broth and salt.
  • Add pepper here if desired.
  • Bring to a boil and then simmer for 30 to 40 minutes till all is tender.
  • Next blend to a smooth cream.
  • Add the Worcestershire sauce and cream to taste. Thats it! Simple and good. Geo.

Nutrition Facts : Calories 122.8, Fat 1.4, SaturatedFat 0.4, Sodium 862.1, Carbohydrate 23.3, Fiber 4, Sugar 6.2, Protein 6.4

BUTTERNUT SQUASH SOUP WITH SOUR CREAM



Butternut Squash Soup with Sour Cream image

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

1 Tbsp. olive oil
2 butternut squash (4 lb.), peeled, seeded and cut into chunks
1 onion, chopped
1 clove garlic, minced
1/2 tsp. ground allspice
2 WYLER'S Instant Bouillon Chicken Flavored Cubes
3-3/4 cups water
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

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 "cream of butternut squash soup recipes"

SIMPLE & CREAMY BUTTERNUT SQUASH SOUP RECIPE - PAULA …
simple-creamy-butternut-squash-soup-recipe-paula image
Directions. Place squash in saucepan along with carrots, onions and broth, then add in the salt. Simmer 40 minutes uncovered. Puree soup in a blender or …
From pauladeen.com
Servings 4
Total Time 15 mins


10 BEST BUTTERNUT SQUASH SOUP WITH HEAVY CREAM RECIPES …
10-best-butternut-squash-soup-with-heavy-cream image
2022-04-30 butternut squash, shallot, dark brown sugar, heavy cream, water and 3 more Butternut Squash Soup The Modern Proper heavy cream, yellow onion, pepitas, olive oil, apples, thyme and 6 more
From yummly.com


CREAM OF BUTTERNUT SQUASH SOUP RECIPE | MYRECIPES
2009-08-24 Instructions Checklist. Step 1. Combine first 7 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until vegetables are tender. Advertisement. Step 2. Place half of vegetable mixture in container …
From myrecipes.com
Servings 3


SIMPLE & CREAMY SQUASH SOUP RECIPE - PINCH OF YUM
2012-08-29 Heat the oil in a large skillet over medium high heat. Add the squash, onion, and garlic. Sprinkle with a little salt and saute until lightly browned and the squash is cooked through. Place the cooked squash in a blender and add the milk and cayenne. Blend for 3-5 minutes or until the mixture is very smooth.
From pinchofyum.com


CREAMY ONE POT BUTTERNUT SQUASH SOUP - THE BUSY BAKER
2018-10-19 Once the soup reaches a boil turn the heat down to medium-low and simmer for about 20 minutes or until the butternut squash is very tender when you pierce it with a fork. Remove the soup from the heat and add the coconut milk. Puree with a hand-held immersion blender, or puree in batches in a regular counter-top blender.
From thebusybaker.ca


DREAMY ROASTED BUTTERNUT SQUASH SOUP - INSPIRED TASTE
Sneak a small sprig of rosemary underneath each piece of squash. Roast the squash until soft inside, 40 to 50 minutes. Prepare Soup. While the squash is in the oven, heat 1 1/2 tablespoons of olive oil in a large Dutch oven or deep pot over medium heat, and then add the leeks, carrots, and whole garlic cloves.
From inspiredtaste.net


CREAMY (BUT CREAMLESS!) BUTTERNUT SQUASH SOUP | PLANET OAT
Preheat oven to 400 degrees F. Line a baking sheet with tinfoil. Rub butternut squash halves with 1 teaspoon olive oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Roast for 45 minutes to an hour, until tender and caramelized, flipping halfway through cooking time. Remove from oven.
From planetoat.com


15+ CREAMY BUTTERNUT SQUASH SOUP RECIPES FOR FALL | EATINGWELL
2021-08-15 August 15, 2021. There's nothing like a bowl of comforting, creamy soup on a fall evening. These recipes highlight the rich, sweet and nutty flavor of butternut squash and pair it with other fall ingredients, including apple and carrot, for a deeper, robust flavor. Recipes like our Butternut Squash Soup with Apple Grilled Cheese Sandwiches and ...
From eatingwell.com


10 BEST BUTTERNUT SQUASH SOUP WITH CREAM CHEESE …
2022-04-29 cream cheese, butternut squash, chicken bouillon cubes, marjoram and 6 more Roasted Butternut Squash Soup Ruffled Daisy pepper, scallions, sage, nutmeg, parsnips, chicken stock, thyme and 10 more
From yummly.com


THICK AND CREAMY ROASTED BUTTERNUT SQUASH SOUP RECIPE
2020-11-03 Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Lay your butternut squash on top of parchment skin side down. Spray flesh of Butternut Squash well with vegetable cooking spray. Season with salt/pepper. Roast for 45 minutes and then remove from the oven. Set aside to cool.
From deedeedoes.com


CREAM OF BUTTERNUT SQUASH SOUP - CREATE THE MOST AMAZING DISHES
Butternut Squash Soup Recipe With Cream Cheese - Pip And Ebby. Potato Cheese Soup/rachel Cooks With Love. Rice Noodle Bowl Soup Recipes Oyster Artichoke Soup Recipe Galatoire's Best Soup Recipes Famous Chefs Good Vegetarian Soup Recipe Campbell's Tomato Soup Recipes Mexican Campbell's Soup Recipes Taco Bake Rainy Day Soup …
From recipeshappy.com


CREAMY BUTTERNUT SQUASH SOUP - FAVORITE FAMILY RECIPES
2018-09-11 Puree until mixture is smooth. Blend in 1 cup of heavy cream. Gradually add more until the mixture reaches the consistency of a creamy soup. Pour the contents of blender back into the pot and keep warm until ready to serve. After serving soup into individual bowls, garnish with croutons and chopped pecans.
From favfamilyrecipes.com


EASY BUTTERNUT SQUASH SOUP - ONCE UPON A CHEF
Bring the soup to a boil. Reduce the heat, cover and simmer until the vegetables are very tender, about 35 minutes. Purée the soup with a hand-held immersion blender (or in a standard blender) until silky-smooth. Pour in the heavy cream. Stir until combined, then taste and adjust seasoning if …
From onceuponachef.com


CREAMY BUTTERNUT SQUASH SOUP - CREME DE LA CRUMB
2020-01-20 Instructions. In a large stockpot over medium-high heat, combine olive oil, butternut squash, carrot, apple, bell pepper, garlic, onion, and celery. Saute 3-4 minutes until garlic fragrant and onions are translucent. Add stock, salt and pepper, …
From lecremedelacrumb.com


BUTTERNUT SQUASH SOUP RECIPE - SWEET PEAS AND SAFFRON
2021-09-23 Instructions. Sauté - in a medium-sized pot, heat the olive oil over medium heat. Sauté the onion in the olive oil for 5-7 min, until translucent. Add the sage and cook for another 1 minute or so, until fragrant. Simmer - add the carrots, …
From sweetpeasandsaffron.com


BUTTERNUT SQUASH SOUP RECIPE - LOVE AND LEMONS
Instructions. Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes. Add the garlic, sage, rosemary, and ginger.
From loveandlemons.com


CREAMY ROASTED BUTTERNUT SQUASH SOUP RECIPE - SAVORY NOTHINGS
2020-10-08 Step by step photos. How to make Roasted Butternut Squash Soup: 1) Toss the vegetables with oil, salt and pepper on a rimmed baking sheet and 2) roast in the oven until tender. 3) Roast the spices in a little butter, then add roasted vegetables and broth. 5) Simmer, then 6) blend and 7) add cream to taste. 8) finish simmering for a few minutes.
From savorynothings.com


CREAMY BUTTERNUT SQUASH SOUP [VIDEO] - SWEET AND SAVORY MEALS
2019-11-05 Add the cubed squash, salt, and remaining vegetable broth. Stir well until combined. . Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the pumpkin is fork-tender. . Then, add cinnamon, nutmeg, black pepper. Taste and adjust.
From sweetandsavorymeals.com


BEST BUTTERNUT SQUASH SOUP - COOKING CLASSY
2020-10-09 Preheat oven to 400 degrees. Line an 18 by 13-inch baking sheet with aluminum foil. Place squash halves on baking sheet cut side up. Brush with 1 Tbsp of the olive oil and season with salt and pepper. Roast in preheated oven until tender and slightly browned in spots, about 50 - 60 minutes.
From cookingclassy.com


SIMPLE BUTTERNUT SQUASH SOUP | THE RECIPE CRITIC
2020-10-04 Instructions. In a large pot add the butternut squash, celery, onion, carrots, apple, and vegetable stock. Bring to a boil and reduce to a simmer. Let simmer until squash is fork tender about 20 minutes. Add in thyme, cinnamon, and salt and pepper and using an immersion blender (or blender) blend until smooth and creamy.
From therecipecritic.com


THE BEST ROASTED BUTTERNUT SQUASH SOUP - FIFTEEN SPATULAS
2021-08-19 Melt the butter in a large pot over medium heat, then add the onion, salt, and pepper, and cook for 10 minutes, until the onions are soft. Add the roasted butternut squash cubes and cinnamon, and stir for 2 minutes, until the cinnamon smells fragrant. Add the stock, bring the liquid to a boil over high heat, then reduce to a simmer.
From fifteenspatulas.com


ROASTED BUTTERNUT SQUASH SOUP - COOKIE AND KATE
2022-02-11 Bring the mixture to a simmer and cook, stirring occasionally, for 15 to 20 minutes so the flavors have a chance to meld. Carefully use your immersion blender to blend the soup completely, then add 1 to 2 tablespoons butter or olive oil, to taste, and blend again. Taste and blend in more salt and pepper, if necessary.
From cookieandkate.com


14 BEST BUTTERNUT SQUASH SOUP RECIPES - THE SPRUCE EATS
2020-11-05 No dairy ingredients are required for this naturally thick and rich blended soup, but feel free to add a dollop of Greek yogurt or sour cream for extra creaminess. For extra-spicy ginger flavor, use a microplane to grate the fresh ginger root into the soup. 06 of 14.
From thespruceeats.com


WHOLE FOODS RECIPE FOR BUTTERNUT SQUASH SOUP - THERESCIPES.INFO
Heat oil in a large soup pot over medium heat. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Stir in butternut squash, thyme, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes.
From therecipes.info


BUTTERNUT SQUASH SOUP - CAFE DELITES
2020-10-13 Preheat the oven to 400°F (200°C). Lightly grease a large baking pan. Place squash on the pan, cut-side up (skin-side down). Arrange onion, garlic and carrots around the pan. Drizzle ingredients with the oil and season with salt and pepper. Rub seasonings all over each veggie and inside the squash.
From cafedelites.com


CREAMY BUTTERNUT SQUASH SOUP RECIPE - BBC FOOD
Place in the oven and roast for 10-15 minutes, or until tender and golden-brown. Set aside. Meanwhile, heat a dash of olive oil in a saucepan, add the …
From bbc.co.uk


BUTTERNUT SQUASH SOUP WITH CREAM - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Butternut Squash Soup With Cream are provided here for you to discover and enjoy ... Italian Cream Puff Dessert Puff Pastry Desserts With Pecans Soup Recipes. Best Soup Recipes Famous Chefs Good Vegetarian Soup Recipe Campbell's Tomato Soup Recipes Mexican Campbell's Soup Recipes Taco Bake Rainy Day Soup …
From recipeshappy.com


CREAMY BUTTERNUT SQUASH SOUP - MAYO CLINIC
2016-04-19 Heat the olive oil over medium-high heat in a large soup pot Add the onion, carrots and celery and saute until tender, about 5 to 10 minutes. Add squash, water, broth, brown sugar, salt, cinnamon and nutmeg. Let soup simmer for about 15 minutes. Remove from heat. Place soup in a blender, small amounts at a time.
From mayoclinic.org


CREAM OF SQUASH AND ROASTED GINGER SOUP | RICARDO
Preparation. In a large saucepan, brown the ginger in the oil. Add the onion and garlic and sauté until tender. Add the broth and squash. Bring to a boil and simmer, covered, for about 20 minutes or until the squash is tender. In a blender, purée the …
From ricardocuisine.com


ROASTED BUTTERNUT SQUASH SOUP WITH SAGE CREAM RECIPE - BON …
2009-09-08 Arrange racks in top third and bottom third of oven; preheat to 400°F. Divide squash between 2 large rimmed baking sheets. Drizzle cubes on each sheet with 2 tablespoons oil.
From bonappetit.com


CREAMY BUTTERNUT SQUASH SOUP RECIPE | MCCORMICK
2 Stir in chicken broth, orange juice, cinnamon and ginger. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until squash is tender, stirring occasionally. Cool slightly. 3 With center part of cover removed to let steam escape, puree soup in batches in blender on high speed until smooth.
From mccormick.com


CREAM OF BUTTERNUT SQUASH SOUP WITH CAJUN SHRIMP | RICARDO
Soup. In a pot over low heat, soften the onion, squash, and garlic in the oil for about 5 minutes. Add the broth and potatoes. Bring to a boil, then cover and simmer for 20 minutes or until the vegetables are tender. Using a hand blender, purée the mixture until smooth. Add broth, as …
From ricardocuisine.com


BEST BUTTERNUT SQUASH SOUP RECIPES | THE PIONEER WOMAN | FOOD …
2017-08-23 Add the garlic and cook for another minute. Pour in the chicken stock, add the thyme and sage and bring to a simmer. Simmer until the squash is very soft, 10 to 15 minutes. Stir in the heavy cream. Puree using an immersion blender. Season with salt and pepper. Serve immediately, or let cool completely, pour into freezer bags, label and freeze.
From foodnetwork.ca


EASY BUTTERNUT SQUASH SOUP - HEALTHY RECIPES BLOG
2022-03-30 Make a slurry of 2 tablespoons of cornstarch mixed with 3 tablespoons of cold water, add the slurry to the soup, and heat over medium heat, stirring, until the soup thickens (1-2 minutes typically). Stir in ½ tablespoon of coconut flour to the warm soup.
From healthyrecipesblogs.com


MICROWAVE BUTTERNUT SQUASH - THEBRILLIANTKITCHEN.COM
Here’s how long you should cook butternut squash in the microwave, based on its size: 1. Butternut squash that is 1 pound or less should be cooked for 4-5 minutes. 2. Butternut squash that is 1-2 pounds should be cooked for 6-8 minutes. 3. Butternut squash that is 2-3 pounds should be cooked for 8-10 minutes. 4.
From thebrilliantkitchen.com


BUTTERNUT SQUASH SOUP - DINNER, THEN DESSERT
2019-10-22 Melt the butter in a large pot, and cook the onion, celery, carrot and apples for 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Add butternut squash. Bring to a boil.
From dinnerthendessert.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 »

    #weeknight     #time-to-make     #course     #main-ingredient     #preparation     #for-large-groups     #low-protein     #healthy     #bisques-cream-soups     #soups-stews     #vegetables     #dietary     #low-sodium     #low-cholesterol     #low-calorie     #low-carb     #healthy-2     #low-in-something     #squash     #number-of-servings     #presentation     #served-hot     #4-hours-or-less

Related Search