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 Katie Lee Biegel
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil.
- Place the squash, apple and onion on the baking sheet. Drizzle with the olive oil, season with salt and pepper, and toss to combine. Roast in the oven until fork tender, 40 to 45 minutes.
- Make a sachet with the garlic, thyme, and bay leaf (tied in a bundle using cheesecloth and twine). Bring the chicken broth and sachet to a low boil in a stockpot over high heat. Add the squash, apple, and onion. Lower the heat to a simmer and cook about 20 minutes.
- Remove from the heat and remove the sachet. Use an immersion blender, or transfer to a blender in batches, and blend until smooth and creamy. Season the soup with additional salt and pepper to taste. Serve immediately.
BUTTERNUT SQUASH SOUP
Provided by Claire Robinson
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F.
- Cut the squash in half through the stem and remove the seeds. Drizzle the cut edges with oil, season with salt and pepper, and put it, cut side down, on a baking sheet. Roast until very soft, about 1 hour. Remove the squash from the oven, turn the halves over and let them stand until cool enough to handle. Scoop the flesh from the shell, into a bowl and discard the shell.
- In a large saucepan or Dutch oven with a lid, heat the 2 tablespoons oil over medium heat. Add the shallots and cook until softened, about 6 minutes. Add the squash flesh, chicken stock, and curry powder and bring to a boil. Reduce the heat to a simmer, cover, and cook until the squash is broken down, about 10 minutes.
- Cool the squash mixture for about 5 minutes before adding it to a blender. Working in batches, puree the soup in a blender until smooth, transferring the puree to a clean saucepan as you work. Season the soup with salt and pepper, to taste, and simmer a few minutes over medium heat to combine the flavors. Ladle the soup into serving bowls and serve immediately.
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
HEARTY BUTTERNUT SQUASH SOUP
Steps:
- In a large stockpot or Dutch oven over medium-high heat, add the olive oil. Next, add the apples, squash, garlic and onions and saute until the vegetables begin to sweat and soften, about 5 minutes. Add the sage, ground nutmeg and salt and pepper to taste and continue to cook another 2 minutes. Add the stock, making sure that it covers the squash; if necessary, add a little water. Bring the soup to a boil and then reduce the heat to medium low. Simmer until the squash is very tender, about 30 minutes.
- Using an immersion blender, blend the soup until smooth. Stir in the heavy cream, Parmesan and butter. Serve immediately.
BUTTERNUT SQUASH SOUP
This simple, creamy (but not cream-laden) butternut squash soup gets greater depth of flavor from sherry that is stirred in with the stock. If you'd rather not use sherry or don't have it on hand, omit it and use an additional 1/2 cup of stock; your soup will be less complex, but it will still have that rich, sweet squash flavor.
Provided by Florence Fabricant
Categories dinner, soups and stews, appetizer
Time 1h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a heavy four-quart saucepan. Add the onions, reduce heat to low, and saute slowly until they are tender but not brown. Stir in the garlic.
- Add the squash and water, cover and simmer until the squash is tender, about 40 minutes. Allow the mixture to cool for about 15 minutes, then puree in two batches in a food processor. Up to this point the soup can be prepared in advance, even refrigerated or frozen.
- Return the puree to the saucepan and add the stock and the sherry. Reheat and season to taste with salt and pepper. Serve with a sprinkling of Parmesan cheese on each portion.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 672 milligrams, Sugar 4 grams
SAVORY ROASTED BUTTERNUT SQUASH SOUP
A real savory squash soup that is not pureed to death!
Provided by Swank
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 2h5m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Rub olive oil on cut-side of butternut squash halves; sprinkle each with salt and pepper. Lay squash, cut-side down, on prepared baking sheet.
- Bake squash in the preheated oven until tender, about 1 hour. Scoop squash flesh into a bowl and mash.
- Melt butter in a pot over medium heat. Cook and stir onion and garlic in melted butter until onion is slightly softened, 3 to 5 minutes. Add carrots; cook and stir until carrot and onion are tender, 5 to 10 minutes.
- Stir mashed squash, marjoram, celery seed, cayenne pepper, salt, and black pepper into onion mixture; cook and stir until heated through, 5 to 10 minutes. Stir in chicken stock; bring mixture to a boil.
- Gradually add cream and cream cheese to squash mixture; stir until cream cheese is melted and incorporated. Bring to a simmer and cook until flavors blend, 30 minutes.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 21.6 g, Cholesterol 21.8 mg, Fat 7.9 g, Fiber 3.6 g, Protein 3.1 g, SaturatedFat 3.9 g, Sodium 520.1 mg, Sugar 4.9 g
ROASTED BUTTERNUT SQUASH SOUP
Here's a rich soup for an autumn day--winter squash is roasted and pureed and blended into a creamy broth seasoned with cinnamon and roasted coriander.
Provided by Progresso
Categories Trusted Brands: Recipes and Tips Progresso®
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- To make roasted winter squash: Heat oven to 375 degrees F. Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
- To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
- Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)
- Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.
Nutrition Facts : Calories 350.3 calories, Carbohydrate 29.9 g, Cholesterol 26.5 mg, Fat 22.7 g, Fiber 2.3 g, Protein 7.8 g, SaturatedFat 7.2 g, Sodium 1387.9 mg, Sugar 2.7 g
HEARTY BUTTERNUT SQUASH SOUP
The comforting combination of squash, meat, beans and veggies makes this my go-to soup in fall. It's full of freshness. -Jaye Beeler, Grand Rapids, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (4-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a stockpot, cook sausage, onion and red pepper over medium heat 9-11 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles. Add garlic; cook 1 minute longer. Remove with a slotted spoon and set aside; discard drippings., Add squash, 1-1/2 cups corn, water and chicken base to same pan; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until squash is tender., Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return to pot. Add beans, tomatoes, salt, pepper, sausage mixture and remaining corn; heat through. If desired, drizzle servings with cream and sprinkle with parsley. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 327 calories, Fat 13g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 937mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 11g fiber), Protein 13g protein.
BUTTERNUT SQUASH SOUP
This creamy and satisfying butternut squash soup is the perfect autumn meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Yield Makes 2 quarts
Number Of Ingredients 8
Steps:
- Cook bacon in a large pot over medium heat, flipping once, until brown and crisp, about 15 minutes. Drain on paper towels; discard fat from pot but do not wipe clean.
- Melt butter in pot over medium heat. Cook onion, stirring occasionally, until softened and golden, about 15 minutes. Add squash, thyme, 1 tablespoon salt, broth, and water; increase heat to high and bring to a boil. Reduce heat, cover, and simmer until squash is tender, 12 to 15 minutes. Discard thyme.
- Working in batches, puree soup in a blender until very smooth. Return soup to pot and season with salt and pepper; cover to keep warm or reheat if necessary. Divide among heatproof glasses and garnish each glass with bacon. Bacon and soup can be made up to 3 days ahead, cooled completely, and stored in refrigerator in separate containers. Recrisp bacon on a baking sheet in a preheated 300 degrees oven, about 10 minutes, while reheating soup over low heat.
BUTTERNUT SQUASH SOUP RECIPE BY TASTY
If there's one thing you should be eating more of this fall, it's butternut squash soup (the homemade kind, of course). This seasonal recipe is easy to whip together in no time, and you can make a big batch at once to freeze for lazy nights or on-the-go work lunches.
Provided by Merle O'Neal
Categories Sides
Time 45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Melt the butter in a large pot over medium heat, then add the garlic and onion and sauté for 1-2 minutes, until the onion is translucent.
- Add the potato, celery, carrot, salt, and pepper. Sauté for 3 minutes.
- Add the butternut squash, broth, water, bay leaf, and thyme and stir. Bring to a boil.
- Cover and reduce the heat to low. Simmer for 25-30 minutes.
- Remove the thyme stems and bay leaf.
- Use an immersion or countertop blender to blend the soup until smooth.
- Let cool for 2 minutes, then serve.
- Enjoy!
Nutrition Facts : Calories 680 calories, Carbohydrate 56 grams, Fat 47 grams, Fiber 3 grams, Protein 1 gram, Sugar 14 grams
BUTTERNUT SQUASH SOUP
This soup is as smooth as velvet and has the warm, orange hue of autumn that always looks beautiful in the soup bowl. The cream adds richness, but you can leave it out for a lighter soup that is nonetheless very satisfying.
Yield makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a Dutch oven or large saucepan over medium heat, melt the butter. Add the onion, garlic, and a pinch of the salt and cook, stirring occasionally, until softened and translucent, about 6 minutes. Add the squash and stir to coat with butter. Cook until softened, about 5 minutes. Add the chicken broth, the thyme (if using), the remaining salt, and the pepper. Bring to a boil. Reduce the heat and simmer, partially covered, until the squash is very tender, about 12 minutes.
- Transfer the soup in batches to the work bowl of a food processor and puree until very smooth.
- Return the soup to the pot and stir in the cream, if using. Taste and adjust the seasoning.
- Heat through, but do not allow the soup to boil or the cream may curdle. Ladle the soup into 4 to 6 soup bowls and serve hot.
- As long as their skin is free of any cuts, butternut squash and other winter squash will last for two to three months stored in a cool, dry place. So the next time you see them at the farmer's market, stock up!
CREAMY BUTTERNUT SQUASH SOUP
I used to live in Australia, where this soup is served often. I had to have the recipe, and now it's one of my family's favorites. -Tiffany Pope, Draper, Utah
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 278 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 1008mg sodium, Carbohydrate 49g carbohydrate (11g sugars, Fiber 6g fiber), Protein 6g protein.
SLOW-COOKER BUTTERNUT SQUASH SOUP
Much of the work for this soup can be done in advance, and it keeps all day in the slow cooker. This can easily be doubled if you're feeding a crowd. Once you've tried it, try mixing it up-add save or savory with the thyme or replace it with nutmeg. For a vegan version, replace the chicken broth with vegetable broth. -Jennifer Machado, Alta, California
Provided by Taste of Home
Categories Lunch
Time 6h30m
Yield 12 servings (3 quarts).
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium heat. Add onion; saute until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. Add next 5 ingredients and 5 cups broth to slow cooker. Cook, covered, on low until vegetables are soft, 6-8 hours., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker. Stir in additional broth to reach desired consistency; heat through. If desired, top servings with sour cream. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts : Calories 124 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 616mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges
QUICK BUTTERNUT SQUASH SOUP
Here's a quick, light and creamy soup that warm you on the coldest night. Add some hearty whole grain bread and a tossed salad to make a very satisfying meal.
Provided by erinBOberrin
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Add oil, garlic and onion to large stockpot over medium heat.
- Saute for 3-4 minutes.
- Add sage, salt, pepper, broth and squash.
- Bring to a boil.
- Cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency).
- Use stick blender to lightly puree, leaving some chunks, or puree half of the soup in a food processor or blender and return to pot.
- Garnish with parmesan cheese and more fresh sage (if desired).
ROASTED BUTTERNUT SQUASH SOUP
Provided by Molly O'Neill
Categories lunch, soups and stews, appetizer
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees. Using a large, heavy knife, split the squash in half and scrape out the seeds and discard them. Place the squash halves on a baking sheet, season with salt and pepper and roast until very tender, about 1 hour. Use a spoon to scrape out the flesh; set aside, discarding the skin.
- In a large pot set over medium heat, melt the butter. Add the onion and garlic and cook, stirring frequently, until the onion just turns golden, 6 to 7 minutes. Add the stock and squash and cook, uncovered, for 25 minutes. Allow to cool.
- Working in batches, puree the soup in a blender or food processor and return it to the pot. Stir in the milk and cream and reheat. Season to taste with salt and pepper and serve garnished with red onion and chervil.
Nutrition Facts : @context http, Calories 339, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 15 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 1330 milligrams, Sugar 12 grams, TransFat 0 grams
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