Creamy Butternut Squash Soup Paula Deen Recipes
CREAMY BUTTERNUT SQUASH SOUP ( PAULA DEEN )
Make and share this Creamy Butternut Squash Soup ( Paula Deen ) recipe from Food.com.
Provided by cookiedog
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan combine squash, onions, carrots,broth, and salt. Simmer, uncovered, until squash is very tender, about 40 minutes.
- Puree soup in a blender or food processor with the butter. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream if desired.
Nutrition Facts : Calories 294.5, Fat 13.6, SaturatedFat 7.8, Cholesterol 35.1, Sodium 1309.6, Carbohydrate 36.9, Fiber 6.3, Sugar 9.7, Protein 10.2
PAULA DEEN'S CREAMY BUTTERNUT SQUASH SOUP RECIPE
This Paula Deen's creamy butternut squash soup is very nourishing and tasty at the same time. Try this recipe to make your taste buds fall in love with this soup.
Provided by Yamini Rathore
Categories Chef's Delight
Time 45m
Number Of Ingredients 6
Steps:
- Heat the saucepan and add butternut squash to it.
- Add carrots, onion, chicken broth and salt to it.
- Simmer the veggies and the soup for about 40 minutes.
- Put the puree in a food processor, add 2 tablespoon butter to it.
- Blend it well for about a minute, add light cream to it.
- The Paula Deen creamy butternut squash soup is ready to serve.
Nutrition Facts : ServingSize 490 g, Calories 200 kcal, Fat 7 g, SaturatedFat 3.3 g, Cholesterol 17 mg, Sodium 480 mg, Carbohydrate 34 g, Protein 8.4 g, Fiber 7.6 g, TransFat 0.2 g
CREAMY BUTTERNUT SQUASH SOUP
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
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.
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