Easy Pureed Butternut Squash Soup Recipes

EASY BUTTERNUT SQUASH SOUP

Easy Butternut Squash Soup image

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

Ingredients

1 tablespoon olive oil
1 large onion, chopped
3 garlic cloves, minced
1 medium butternut squash (3 pounds), peeled and cubed
4 cups vegetable broth
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup heavy whipping cream
Optional: Additional heavy whipping cream and crispy sage leaves

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.

PUREED BUTTERNUT SQUASH SOUP

Pureed Butternut Squash Soup image

For several years, we've been enjoying this velvety, healthy soup at Thanksgiving. Butternut squash isn't the easiest thing to cut into, so I buy mine pre-chopped. -Christen Chalmers, Houston, Texas

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1 teaspoon butter
1 teaspoon olive oil
1/4 cup chopped onion
1/4 cup chopped carrot
1 garlic clove, minced
1-1/2 cups cubed peeled butternut squash
1-1/2 cups chicken stock
1/4 teaspoon dried sage leaves
1/4 teaspoon salt
1/8 teaspoon pepper
Pinch crushed red pepper flakes

Steps:

In a small saucepan, heat butter and oil over medium heat. Add onion and carrot; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, stock, sage, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Remove from heat; cool slightly. Process in a blender until smooth. Sprinkle servings with pepper flakes.

Nutrition Facts : Calories 126 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 710mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.

EASY PUREED BUTTERNUT SQUASH SOUP

Easy Pureed Butternut Squash Soup image

This recipe for pureed butternut squash soup is from the January/February 2008 issue of Everyday Food.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
1 onion, coarsely chopped
Coarse salt and freshly ground pepper
3 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks
1 can (14 1/2 ounces) reduced-sodium chicken broth
1 to 3 teaspoons fresh lemon juice

Steps:

In a large Dutch oven or pot, heat oil over medium heat. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.
Add squash, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until squash is tender, about 20 minutes.
Using a blender or an immersion blender, puree broth and vegetables until smooth. If using a blender, work in batches and fill only halfway, allowing heat to escape: Remove cap from hole in lid, cover lid firmly with a dish towel, and blend. Transfer to a clean pot as you work. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice.

PUREED BUTTERNUT SQUASH SOUP

Pureed Butternut Squash Soup image

This Pureed Butternut Squash Soup has pureed butternut squash along with onions, ginger, and garlic for a smooth, creamy texture. Whip up this soup recipe on the next chilly day.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 45m

Number Of Ingredients 9

Ingredients

2 tablespoons butter
1 small onion, chopped
1 piece (2 inches) fresh ginger, peeled and chopped
2 garlic cloves, chopped
2 3/4 pounds small butternut squash, prepared and cut into 3/4-inch cubes
1/4 cup fresh orange juice
Coarse salt and ground pepper
Sour cream, (optional)
Spicy Pumpkin Seeds

Steps:

Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups water. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes.
Puree soup in 2 batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender's lid, and cover with a dish towel. Stir in juice and 1 1/2 teaspoons salt. Serve hot, with sour cream, pepper, and pumpkin seeds, if desired.

Nutrition Facts : Calories 185 g, Fat 6 g, Fiber 9 g, Protein 3 g

EASY TO MAKE BUTTERNUT SQUASH SOUP

Easy to Make Butternut Squash Soup image

This soup is another of Heather's recipes it is delicious. I'm not a big fan of squash but I love this soup. It's really quick and easy to make with a big taste. Do not leave out the yogurt it enhances this soup.

Provided by Baby Kato

Categories < 60 Mins

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

6 cups butternut squash, peeled, cubed
3 1/2 cups chicken stock, good quality
1 1/2 cups sweet onions, chopped
1 bay leaf, fresh if possible
1/4 teaspoon nutmeg, freshly grated
1/4 teaspoon sea salt
1/8 teaspoon fine black pepper, freshly ground
1 cup thick plain Greek yogurt
1/4 teaspoon nutmeg, freshly grated

Steps:

In a large pan, combine the squash, stock, onions and bay leaf, bringing to a boil.
Cover the pot and reduce the heat to low, simmer for 20 minutes or until squash is tender, then remove from heat.
Take out the bayleaf and pour into a blender or food processor, puree the soup in batches until smooth.
If necessary, return to pan and reheat gently.
Season with 1/4 tsp of fresh grated nutmeg, sea salt and freshly ground black pepper.
Ladle into soup bowls and swirl 2 tablespoon of yogurt into each bowl, sprinkle with the remaining nutmeg and enjoy.

Nutrition Facts : Calories 195.9, Fat 2.9, SaturatedFat 0.8, Cholesterol 6.3, Sodium 456.5, Carbohydrate 37.8, Fiber 5.3, Sugar 10.6, Protein 8.1

BUTTERNUT SOUP

Butternut Soup image

A creamy butternut squash soup to make in the microwave. Adapt the recipe to suit your taste, with nutmeg, cloves and a hint of cinnamon.

Provided by stackhawkley

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

Time 50m

Yield 6

Number Of Ingredients 9

Ingredients

2 pounds butternut squash, cubed
2 onions, chopped
1 tablespoon butter
4 cups vegetable broth
½ cup heavy cream
salt and pepper to taste
1 dash ground nutmeg
1 dash ground cloves
1 dash ground cinnamon

Steps:

In a large microwave safe dish combine squash, onions and butter. Cover and microwave on high for 4 minutes. Peel squash. Stir in broth and cook on high for another 20 to 25 minutes, or until squash is tender. Puree squash, onions and broth in a food processor or blender. Add cream, salt and pepper, and microwave on high for another 3 to 4 minutes, or until heated through. Flavor with nutmeg, cloves and cinnamon to taste.

Nutrition Facts : Calories 212 calories, Carbohydrate 31.2 g, Cholesterol 32.3 mg, Fat 10 g, Fiber 7.9 g, Protein 3.6 g, SaturatedFat 5.9 g, Sodium 338.5 mg, Sugar 8.8 g

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