Creamy Roasted Butternut Squash Soup With Blue Cheese Recipes

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ROASTED BUTTERNUT SQUASH SOUP



Roasted Butternut Squash Soup image

This homemade butternut squash soup is the best I've ever tasted! This recipe is super creamy (yet cream-less) and full of delicious butternut flavor. Leftover soup tastes even better the next day. Recipe yields about 4 bowls or 6 cups of soup.

Provided by Cookie and Kate

Categories     Soup

Time 1h5m

Number Of Ingredients 10

1 large butternut squash (about 3 pounds), halved vertically* and seeds removed
1 tablespoon olive oil, plus more for drizzling
1/2 cup chopped shallot (about 1 large shallot bulb)
1 teaspoon salt
4 garlic cloves, pressed or minced
1 teaspoon maple syrup
1/8 teaspoon ground nutmeg
Freshly ground black pepper, to taste
3 to 4 cups (24 to 32 ounces) vegetable broth, as needed
1 to 2 tablespoons butter, to taste

Steps:

  • Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1/2 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
  • Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don't worry if the skin or flesh browns-that's good for flavor). Set the squash aside until it's cool enough to handle, about 10 minutes.
  • Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering (if your blender has a soup preset, use a medium skillet to minimize dishes.) Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your stand blender (see notes on how to use an immersion blender instead).
  • Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).
  • Securely fasten the lid. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra creamy and warmed through.
  • If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
  • If your soup is piping hot from the blending process, you can pour it into serving bowls. If not, pour it back into your soup pot and warm the soup over medium heat, stirring often, until it's nice and steamy. I like to top individual bowls with some extra black pepper.

Nutrition Facts : Calories 155 calories, Sugar 6.9 g, Sodium 1244.8 mg, Fat 6.8 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 24.3 g, Fiber 3.7 g, Protein 2.7 g, Cholesterol 7.6 mg

CREAMY ROASTED BUTTERNUT SQUASH SOUP WITH BLUE CHEESE



Creamy Roasted Butternut Squash Soup with Blue Cheese image

This dish was so delicious my family asked me to write down the recipe. The blue cheese crumbles add a delicious touch to the dish. The soup can be served hot or cold, but tastes best at room temperature.

Provided by HealthyCooking

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time 1h

Yield 6

Number Of Ingredients 12

aluminum foil
1 large butternut squash, peeled and cut into 1-inch cubes
2 cloves garlic, or more to taste, peeled
½ teaspoon salt
5 tablespoons avocado oil, divided
2 tablespoons butter, divided
1 medium onion
½ cup chicken broth, or more as needed
1 cup milk, or more as needed
½ cup half-and-half, or more as needed
¼ teaspoon ground white pepper
4 ounces crumbled Gorgonzola cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Toss butternut squash, garlic cloves, and salt together in a bowl.
  • Combine 4 tablespoons oil and 1 tablespoon butter in a saucepan over medium heat; cook until butter melts. Pour over butternut squash-garlic mixture and stir until squash is evenly coated. Spread squash out on the prepared baking sheet.
  • Roast in the preheated oven until squash is soft and lightly browned, about 30 minutes.
  • Meanwhile, heat remaining 1 tablespoon avocado oil and 1 tablespoon butter in a pot over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Add roasted butternut squash and 1/2 cup chicken broth. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove and let soup cool slightly until warm, but no longer steaming hot. Stir in 1 cup milk, 1/2 cup half-and-half, and pepper.
  • Puree soup with an immersion blender until smooth. Add more broth, milk, or half-and-half if soup is too thick.
  • Ladle soup into bowls and sprinkle with crumbled Gorgonzola. The soup tastes best at room temperature.

Nutrition Facts : Calories 363.1 calories, Carbohydrate 31.5 g, Cholesterol 41.4 mg, Fat 24.3 g, Fiber 4.9 g, Protein 8.6 g, SaturatedFat 9.1 g, Sodium 539.6 mg, Sugar 7.8 g

ROASTED BUTTERNUT SQUASH SOUP WITH CREME FRAICHE



Roasted Butternut Squash Soup with Creme Fraiche image

If you are just looking for roasted squash you could prepare this recipe though step one and serve it up as is (you should consider tossing the squash with a couple of teaspoons of brown sugar along with the butter, salt and pepper). But here the roasted squash then gets pureed with sauteed shallots and some broth, and finished with a bit of cream and a gorgeous swirl of creamy, tangy creme fraiche (available in your dairy aisle or the cheese section of the supermarket), plus some (optional) bits of crispy bacon. So simple, and really quite fabulous. You could definitely add a pinch of nutmeg, or perhaps a bit of cumin and chili powder, or some fresh or dried sage if you are looking for another layer of flavor.

Provided by Katie Workman

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 9

1 large butternut squash, peeled, seeded and cut into 1-inch cubes
1 tablespoon unsalted butter, melted
Kosher salt and freshly ground pepper to taste
1 tablespoon olive oil
1/2 cup minced shallots (see Cook's Note)
4 cups low-sodium chicken or vegetable broth
4 thick-cut strips bacon, sliced crosswise into 1/2-inch pieces
1/2 cup heavy cream
1/2 cup creme fraiche for serving

Steps:

  • Preheat the oven to 400 degrees F. Place the squash on a rimmed baking sheet, drizzle over the melted butter, season with salt and pepper and toss to combine. Spread out in a single layer on the baking sheet, allowing space in between the cubes when possible. Roast until tender and lightly browned on the bottom, about 25 minutes.
  • Heat the oil in a stockpot over medium heat. Add the shallots and saute until the shallots have softened and turned a light golden brown, about 10 minutes. Add the broth and bring to a simmer.
  • Meanwhile, if using bacon, heat a large heavy skillet over medium-high heat and add the bacon pieces. Saute until they are cooked and crisp, then transfer them with a slotted spoon to some paper towels to drain.
  • Add the cooked butternut squash to the simmering broth. Working in batches, puree the soup in a blender or food processor (alternately you can run the mixture through a food mill, which offers a great kind of nubby texture, or puree right in the pot with an immersion blender). Return the pureed soup to the pot. Taste and adjust the seasoning.
  • Add the cream and heat just until warmed through. Place the creme fraiche in a small bowl and stir with a fork make it very soft and creamy. Ladle the soup into bowls, swirl in a tablespoon of the creme fraiche, and sprinkle with some crisped bacon, if using.

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

SWEET ROASTED BUTTERNUT SQUASH SOUP



Sweet Roasted Butternut Squash Soup image

Sweet, savory, garnished with maple bacon bits, sour cream and fresh chives. Served with a toasted baquette with melted gruyere cheese. This is a great rich soup perfect as a main course or with a side salad.

Provided by SarasotaCook

Categories     Vegetable

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 20

1 butternut squash (2 1/2-3 lbs, peeled, rough chopped and roasted)
1 onion (medium, rough chopped and roasted)
3 leeks (whites roasted, then rough chopped)
1 tablespoon garlic, minced
1 1/2 cups chicken broth (may need more to slightly thin if desired)
12 ounces dark beer (1 bottle, you can use any beer, but I prefer a dark or amber beer)
1 cup heavy cream
12 ounces evaporated milk (approximately 1 1/2 cups)
2 tablespoons sage, fresh and chopped fine
1 tablespoon real maple syrup
1/2 teaspoon ground nutmeg
1 tablespoon kosher salt, to taste
1 teaspoon ground black pepper, to taste
2 tablespoons olive oil (to roast the vegetables)
2 teaspoons kosher salt (to roast the vegetables)
1 teaspoon ground black pepper (to roast the vegetables)
crispy maple bacon, chopped and sauteed
swiss cheese or fresh chives, and
1 baguette, toasted and topped with
gruyere or swiss cheese

Steps:

  • Vegetables -- Roast the vegetables. Preheat the oven to 425 and place the cut squash, leeks and onion on a cookie sheet lined with oil. Drizzle with olive oil, salt and pepper and cook until tender and golden brown. The leeks and onion will be done quicker than the squash. Once done remove from the pan and transfer to a large pot.
  • Making the soup -- in the large pot with the squash leeks (white parts only), and the onion, add the garlic, chicken broth, beer, and evaporated milk and puree with an immersion blender. You can also use a regular blender for this. Whether you blend it in the pot or a blender once back in the pot add, add the heavy cream, salt and pepper, fresh sage, maple syrup, and nutmeg. Now just reheat and get ready to eat.
  • Garnish -- with a dollop of sour cream, some crispy maple bacon bits, fresh chives, and a baguette that you toasted and then with melted gruyere or swiss cheese. Just makes the soup perfect.

Nutrition Facts : Calories 629.3, Fat 26.6, SaturatedFat 13.1, Cholesterol 70.8, Sodium 2490.8, Carbohydrate 82.2, Fiber 7.6, Sugar 9.2, Protein 15.8

CREAMY GRITS WITH ROASTED BUTTERNUT SQUASH AND BLUE CHEESE



Creamy Grits with Roasted Butternut Squash and Blue Cheese image

Oven-caramelized squash and tangy blue cheese make this creamy side hearty enough to double as a vegetarian entrée. It makes an excellent weeknight supper crumbled with crispy bacon or prosciutto and served with a simple green salad and a glass of crisp, sweet Sauternes or creamy Chardonnay.

Yield serves 4 to 6

Number Of Ingredients 11

1 small butternut squash, peeled, seeded, and chopped or sliced
3 tablespoons olive oil
2 teaspoons sea salt, plus more to taste
Freshly ground black pepper
3 cups water
1 cup stone-ground yellow grits
1 cup milk
1 cup (3 ounces) freshly grated Parmesan cheese
3 tablespoons unsalted butter
1 tablespoon fresh rosemary, plus more for garnish
1/2 cup (2 ounces) crumbled Gorgonzola or other blue cheese

Steps:

  • Preheat the oven to 400°F.
  • Toss the squash with the olive oil to coat evenly and season with salt and pepper to taste. Spread in a single layer on a rimmed baking sheet and bake until golden brown around the edges, 30 to 35 minutes, stirring halfway through.
  • While the squash is baking, bring the water to a boil in a large saucepan. Add the 2 teaspoons salt and slowly add the grits in a steady stream, whisking constantly. Reduce the heat to low and cook and stir for 15 to 20 minutes, until the grits begin to thicken. Add the milk and continue to cook and stir for another 5 minutes, until the grains are tender and the mixture is thick.
  • Remove from the heat and add the Parmesan cheese, butter, and rosemary, stirring to melt. Taste for seasoning and add salt and pepper, if desired.
  • Place the grits on a platter or divide evenly between individual serving plates and scatter the roasted squash on top. Sprinkle with the Gorgonzola, garnish with rosemary, and serve warm.

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From oasisoftaste.com


WHOLE 30 BUTTERNUT SQUASH SOUP - THERESCIPES.INFO
A simple recipe with just a few staple ingredients, this Whole30 butternut squash soup is quite aromatic thanks to the addition of a generous amount of fresh rosemary. Coconut milk makes the consistency lusciously creamy. After serving, the bowl can be dressed up with a swirl of coconut cream or some chopped fresh herbs. Makes 2 to 4 servings
From therecipes.info


CREAMY ROASTED GARLIC BUTTERNUT SQUASH SOUP - WORTHY FLAVORS
2020-09-28 Preheat the oven to 400°F. Line a baking sheet with parchment paper. Slice the butternut in half, scoop out the seeds, and place cut-side down on the prepared baking sheet. Slice the top off of the head of garlic. Drizzle with oil and season with salt and pepper. Wrap with aluminum foil and place on the baking sheet.
From worthyflavors.com


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