Creamy Butternut Squash Soup Recipes

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CREAMY BUTTERNUT SQUASH SOUP



Creamy Butternut Squash Soup image

Creamy Butternut Squash Soup is a rich, sweet and savory comfort soup that is perfect for Fall and Winter. Top with croutons and chopped roasted pecans!

Provided by Echo Blickenstaff

Categories     Soup

Time 40m

Number Of Ingredients 14

1/4 cup butter
3/4 cup brown sugar
1 tsp cinnamon
1 tsp ginger (freshly grated is best!)
1 tsp nutmeg
1/2 tsp cloves
Salt and pepper ( to taste)
1 1/2 cups chicken stock
1/2 cup apple cider
8 cups butternut squash (cut into 1 inch cubes (about 2 lbs butternut squash))
2 carrots (sliced)
1-2 cups heavy cream
croutons (optional)
roasted or candied chopped pecans (optional)

Steps:

  • In a large pot, melt butter over medium heat. Add brown sugar and spices to melted better and stir for 1 minute.
  • Add chicken stock and apple cider. Bring to a boil.
  • Add squash and carrots. Sprinkle with salt and pepper. Cover and simmer for 30 minutes, or until squash and carrots can easily be poked with a fork. Check liquid in the pot while simmering. Add more chicken stock if necessary.
  • Pour all the contents of the pot into a blender. 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.

Nutrition Facts : Calories 327 kcal, Carbohydrate 43 g, Protein 3 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 57 mg, Sodium 149 mg, Fiber 3 g, Sugar 26 g, ServingSize 1 serving

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.

BEST BUTTERNUT SQUASH SOUP EVER



Best Butternut Squash Soup Ever image

Slightly sweet, this is one of the best soups I've had in a while.

Provided by Chester

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

Time 25m

Yield 4

Number Of Ingredients 10

1 ½ tablespoons butter
½ onion, sliced
2 cloves garlic
2 sprigs fresh thyme
½ butternut squash - peeled, seeded, and cut into 1-inch cubes
4 cups chicken stock
½ cube chicken bouillon
1 pinch ground cumin
1 pinch ground allspice
salt and ground black pepper to taste

Steps:

  • Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
  • Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.

Nutrition Facts : Calories 140.1 calories, Carbohydrate 23.9 g, Cholesterol 12.3 mg, Fat 5.2 g, Fiber 6.1 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 866.1 mg, Sugar 1.8 g

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

CREAMY BUTTERNUT SQUASH SOUP



Creamy Butternut Squash Soup image

This is a creamy soup that uses no cream. I don't remember where I got this recipe but I've been making it for years. You will need a 3 or 4 quart pot.

Provided by Riverside Len

Categories     Vegetable

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

1 celery rib
1 carrot
1 medium onion
2 tablespoons olive oil
1 lb butternut squash
1/2 lb potato
1 -2 teaspoon salt (to your taste)
4 cups hot water

Steps:

  • Cut up celery, carrot and onion.
  • Cut up the squash and potatoes into cubes, about 1 inch.
  • Cook celery, carrot and onion over low heat in the olive oil, about 10 minutes.
  • Add squash, potatoes and the 4 cups of water.
  • Simmer, covered until vegetables are tender, about 20 to 25 minutes.
  • Let soup cool a bit, then put into a food processor or blender and puree.

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

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 :

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