Easy Butternut Squash Soup Recipe Youtube Recipe For Meatloaf

EASY BUTTERNUT SQUASH SOUP

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.

EASY BUTTERNUT SQUASH SOUP

Steps:

• In a medium stockpot, whisk together the chicken broth, kosher salt, black pepper, garlic powder, onion powder, and dried thyme.
• Add the butternut squash cubes. Bring to a boil over high heat (this should take about 10 minutes), then lower the heat to medium, cover the pot, and cook until the butternut squash is very tender, about 10 minutes.
• Turn the heat off. Puree the soup in batches in your blender or food processor (be careful when handling the hot liquids), or use an immersion blender to puree the soup in the stockpot, as shown in the video below.
• Return the soup to the pot. Turn the heat back on to medium-low. Stir in the heavy cream and the Parmesan and cook, uncovered, just until heated through, about 2 more minutes. Taste to decide if you'd like to add a bit more salt, then serve.

EASY BUTTERNUT SQUASH SOUP

Steps:

• In a dutch oven pot (or heavy pot), heat olive oil over medium heat. Add onion and garlic. cook until softened, about 5 minutes.
• Add cut up butternut squash and vegetable broth. Bring to a boil then cover and simmer for 15-20 minutes until squash is softened.
• Carefully pour entire contents of pot into blender (I use my Vitamix). Add salt.
• Carefully blend until smooth. Serve in bowls with thyme if desired. Enjoy!

CREAMY BUTTERNUT SQUASH SOUP

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.

BUTTERNUT SQUASH SOUP

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.

SWEET AND CREAMY BUTTERNUT SQUASH SOUP

Steps:

• Heat olive oil in a large frying pan on low.
• Add squash and spices.
• Stir-cook on low for three minutes and then add water.
• Cover pan and increase heat to level six.
• Allow to steam for ten minutes.
• Remove from heat and blend contents of pan in a food processor with 1/2 quart of skim milk.
• Pour food processor mixture into a pot and add Splenda brown sugar blend.
• Heat to level 6 while stirring in the remaining skim milk. (The amount of milk added is variable to desired texture.).
• Cover and simmer on level 4 for 15 minutes.
• If serving warm, ladle soup into bowls and garnish with crushed walnuts and cinnamon. (An alternative is to use more Splenda Brown Sugar Blend).
• If serving cold, refrigerate for 2 hours and then follow previous instructions.

DREAMY ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Heat the oven to 400 degrees Fahrenheit (204° C). Line a baking sheet with parchment paper or silicone baking mat.
• Trim the stem end of the squash, and then slice in half lengthwise. If the squash is too large to safely cut in half, cut the squash crosswise in half, just where the thinner end begins to widen. Then slice each piece in half, lengthwise. Scoop out the seeds. (Watch us do this in the recipe video.)
• Brush or spray the cut side of the squash with 1/2 tablespoon of olive oil and season with a generous pinch of salt. Place each piece of squash, cut-side-down onto the prepared baking sheet. Sneak a small sprig of rosemary underneath each piece of squash. Roast the squash until soft inside, 40 to 50 minutes.
• While the squash is in the oven, heat 1 1/2 tablespoons of olive oil in a large Dutch oven or deep pot over medium heat, and then add the leeks, carrots, and whole garlic cloves. Cook, stirring occasionally, until the leeks have softened and smell sweet, 5 to 8 minutes.
• Stir in the cumin, smoked paprika, and red pepper flakes (optional) and cook another 30 seconds. Pour in 5 cups of the broth, add the bay leaf, and bring to a simmer. Taste the broth and adjust with salt and pepper if needed.
• Cook at a low simmer for 15 minutes then turn off the heat and wait for the squash to finish roasting.
• When the squash is roasted and cool enough to handle, use a spoon to scrape out the soft flesh from the peel. Discard the peel and rosemary, and then place the squash into the pot with leeks.
• Remove the bay leaf, and then blend the soup using an immersion blender or transfer to a high speed blender, being careful not to overfill. Blend until smooth and creamy. If the soup is too thick, add some or all of the final cup of broth.
• Stir in the coconut oil, and then adjust with more salt or pepper as needed. Serve with spiced chickpeas on top.
• Open and drain a can of chickpeas, and then pat them very dry.
• Heat a few tablespoons of olive oil in a wide skillet over medium-high heat and then add the chickpeas. Cook, stirring often, until the chickpeas turn a light brown and look crisp, about 10 minutes. Stir in a generous pinch of salt and your favorite spice blend. Transfer to a bowl lined with paper towels and enjoy.