EASY BUTTERNUT SQUASH SOUP
When the weather turns cold, get cozy with a bowl of this butternut squash soup. This recipe is super easy. The cream adds richness, but if you're looking to cut calories, it can be omitted. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 9 servings (2 1/4 qt.)
Number Of Ingredients 9
Steps:
- In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.
Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 483mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 6g fiber), Protein 3g protein.
BUTTERNUT SQUASH SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings (2 quarts)
Number Of Ingredients 11
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.
SPICY BUTTERNUT SQUASH SOUP
This simple and delicious spicy butternut squash soup is perfect to warm you up on a cold, rainy day!
Provided by Anna
Categories Soup
Time 1h5m
Number Of Ingredients 8
Steps:
- Heat the oven to 200C / 180C fan. Cut the squash into medium cubes and transfer into a large roasting tin with 1-2 tbsp olive oil. Roast for 30 minutes, until soft and golden, turning half way through.
- In a meantime, in a large saucepan heat the remaining olive oil then add the onions, garlic and chillies. After about 10 minutes, add fresh sage leaves and cook covered for another 5 minutes.
- Tip the squash into the saucepan, add hot vegetable stock. Using a stick blender whizz all the ingredients until smooth. Add seasoning, like salt and pepper to taste. Serve with swirls of soya yogurt on top, decorate with fresh sage leaves and chilli flakes. Enjoy!
Nutrition Facts : Calories 216 kcal, ServingSize 1 serving
PRESSURE COOKER BUTTERNUT SQUASH SOUP
An easy and quick recipe to make butternut squash soup using a pressure cooker.
Provided by figgie4ever
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Yield 8
Number Of Ingredients 15
Steps:
- Heat olive oil in a pressure cooker over medium-high heat. Saute onion until translucent but not browned, about 5 minutes. Add squash, broth, sweet potatoes, apples, garlic, cinnamon, nutmeg, black pepper, cumin, ginger, and salt.
- Close and lock the lid. Bring to high pressure according to manufacturer's instructions, 10 to 15 minutes. Reduce heat to medium-low; cook until squash and sweet potatoes are fork-tender, about 15 minutes.
- Release pressure carefully using the quick-release method according to manufacturer's instructions. Unlock and remove lid. Liquefy soup using an immersion blender. Stir in half-and-half. Serve with a dollop of yogurt on top.
Nutrition Facts : Calories 313.3 calories, Carbohydrate 49.6 g, Cholesterol 26 mg, Fat 12.1 g, Fiber 7.8 g, Protein 6 g, SaturatedFat 5.6 g, Sodium 598.4 mg, Sugar 14.7 g
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