BUTTERNUT SQUASH SOUP
This butternut squash soup recipe is the best - it's creamy, hearty, and healthy.
Provided by This Healthy Table
Categories Soups
Time 50m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 227 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 11 grams fat, Fiber 8 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1580 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
EASY BUTTERNUT SQUASH SOUP
Creamy and flavorful, butternut squash soup is such a wonderful winter treat. This easy version is made with garlic, heavy cream, and parmesan.
Provided by Vered DeLeeuw
Categories Soup
Time 45m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 cup, Calories 142 kcal, Carbohydrate 17 g, Protein 5 g, Fat 7 g, SaturatedFat 4 g, Sodium 420 mg, Fiber 4 g, Sugar 3 g
HEALTHY BUTTERNUT SQUASH SOUP
This is a very healthy version of Butternut Squash Soup and quite tasty. From "the Optimal Diet - The Official CHIP Cookbook." CHIP stands for Coronary Health Improvement Project, and their recipes are designed to help reverse and prevent obesity, high blood pressure, high cholesterol, diabetes, and heart disease. It uses vegan chicken seasoning, but if you prefer you can use regular. I haven't tried it with vegetable seasoning as I don't know if it would taste as nice.
Provided by Enjolinfam
Categories Potato
Time 55m
Yield 6 1 cup servings
Number Of Ingredients 11
Steps:
- Wash squash and cut in half lengthwise. Scrape out the seeds and pulp. Lay cut sides down in baking dish side by side. Add water until it covers 1/2 inch in the bottom of the dish.
- Cover dish. Bake at 350 F until squash is soft. Scoop sqash out using a spoon. Mash butternut squash, then set aside.
- In a large pot, saute onions in a little water until soft.
- Add to pot mock or regular chicken seasoning, 2 cups water, potato, and thyme. Cook until potato is soft.
- Place hot mixture into a blender, and blend until smooth. Return mixture to pot.
- Place cashews and 2 cups water into the blender. Blend until it becomes a very smooth milk.
- Add cashew milk and squash to pot. Add salt to taste.
- Heat over low temperature, stirring occasionally, until desired temperature is achieved. Garnish with nutmeg and chives and serve immediately.
Nutrition Facts : Calories 135.7, Fat 5.4, SaturatedFat 1.1, Sodium 109.4, Carbohydrate 20.4, Fiber 2.8, Sugar 3.1, Protein 3.5
BEST BUTTERNUT SQUASH SOUP EVER
Slightly sweet, this is one of the best soups I've had in a while.
Provided by Chester
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
- Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 23.9 g, Cholesterol 12.3 mg, Fat 5.2 g, Fiber 6.1 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 866.1 mg, Sugar 1.8 g
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