Delicious Healthy Butternut Squash Soup Recipes

BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 400 degrees.
• Cut the end off the squash, peel the skin, and then chop into 1-inch pieces. Toss with 1 tablespoon of olive oil and 1 teaspoon sea salt. Spread out on a parchment or silpat-lined baking sheet and roast in the oven for 25 minutes.
• While the squash is roasting, slice the onion, mince the garlic, peel and chop the carrots, and peel and chop the apple.
• Add the remaining tablespoon of olive oil to a large pot. Heat over medium-high heat on the stove.
• When the oil is hot, add the onions and sauté for 5 minutes, or until translucent. Stirring occasionally.
• Add the garlic and stir for 30 seconds. Then add the chopped carrots and apple. Sauté for 3 minutes, stirring occasionally.
• Add all the spices to the pot and stir to coat all the vegetables. Allow the spices to heat for 30 seconds.
• Deglaze the pan with a little of the vegetable stock. Add the rest of the stock and the butternut squash.
• Bring the soup to a low bowl and then reduce to a simmer. Let simmer for 10 minutes, stirring occasionally.
• Using an immersion blender or a high-speed blender, blend the soup until it is fully pureed and a smooth texture.
• Serve with optional pumpkin seeds, chopped parsley, or microgreens.

YUMMY BUTTERNUT SQUASH SOUP

Steps:

• Stir chicken stock, butternut squash, carrots, celery, onion, wine, parsley, basil, and garlic together in a large pot; bring to a boil. Cook at a boil until squash is tender, about 1 hour.
• Pour squash mixture into a blender no more than half full. Cover and hold lid in place. Pulse blender a few times before leaving on to blend. Puree in batches until smooth.
• Return blended soup to pot; add bay leaves. Bring soup to a boil, reduce heat to medium-low, and cook until beginning to thicken, 30 to 60 minutes. Season soup with salt and pepper. Stir milk and cream through the soup.

DELICIOUS, HEALTHY BUTTERNUT SQUASH SOUP

Steps:

• With a heavy knife, cut squash in half lengthwise. Peel, remove seeds and chop flesh into roughly 1" cubes. You should have about 5 cups.
• Heat oil in a large pot over medium heat. Add onion and garlic, and cook 3 minutes. Add squash, oregano, paprika, and cinnamon, and cook, stirring, 2 minutes. Add broth and bring to a boil. Redcue heat; cover and simmer about 25 minutes, until squash is tender.
• Purée soup untili smooth using an immersion blender, or by carefully ladling soup into a blender or food processor in batches - whir until smooth and return soup to pot. Add cilantro and warm through (with salt and pepper to taste).

HEALTHY (SORT OF) DELICIOUS BUTTERNUT SQUASH SOUP

Steps:

• Fry bacon in large skillet. Leave fat in pan and save bacon.
• Cut onion and cook in bacon fat.
• Cut squash in half and scoop out seeds. Peel squash.
• Cut squash in 1 inch chunks. Saute squash with onions for about 10 minutes.
• Add chicken or vegetable broth, bring to boil, then simmer for about 20 minutes. Add salt to taste.
• Puree soup in blender or food processor till smooth.
• Garnish with chopped bacon and sour cream.

BEST BUTTERNUT SQUASH SOUP

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Pile butternut squash, onion, and celery on a baking sheet and spread out, separating onion wedges into "leaves". Add rosemary sprigs and drizzle olive oil over all the ingredients. Generously season with kosher salt and toss to combine, again spreading out vegetables into a single layer.
• Bake in the preheated oven until vegetables are tender and start to char, about 25 minutes; no need to stir. Remove baking sheet from the oven and transfer roasted vegetables and liquid to a large pot.
• Pour enough vegetable broth into the pot to cover the vegetables and turn heat to medium-high. Bring to a boil. Reduce heat and simmer for 5 minutes. Take out rosemary sprigs and remove pot from stove.
• Use an immersion blender to puree soup until desired smoothness. Add heavy cream and puree until creamy.
• Return soup to the stove and simmer over medium heat for 2 to 3 minutes. Season with pepper and serve.