Oakleys Butternut Squash Soup Recipes

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BUTTERNUT SQUASH SOUP II



Butternut Squash Soup II image

This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house.

Provided by Maplebird

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

Time 1h10m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste

Steps:

  • Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
  • Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Nutrition Facts : Calories 305.1 calories, Carbohydrate 59.7 g, Cholesterol 20.9 mg, Fat 6.8 g, Fiber 9.5 g, Protein 6.9 g, SaturatedFat 3.8 g, Sodium 1151.4 mg, Sugar 10.5 g

BUTTERNUT SQUASH SOUP



Butternut Squash Soup image

"I love how making soup really warms you up. If you use precut squash, this one is even easier," says Katie.

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 9

1 2 1/2-pound butternut squash, peeled and cut into 1 1/2-inch cubes (about 4 cups)
1 large apple, peeled, cored and cut into sixths
1 medium yellow onion, cut into sixths
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 clove garlic
4 sprigs thyme
1 bay leaf
4 cups low-sodium chicken broth

Steps:

  • Preheat the oven to 400˚. 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 1 teaspoon salt and 1/2 teaspoon pepper and toss to combine. Roast until fork-tender, 40 to 45 minutes.
  • Meanwhile, make a sachet with the garlic, thyme and bay leaf (tie 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 roasted apple, onion and squash (set aside a few cubes of the roasted squash for topping). Reduce the heat to a simmer and cook until the vegetables are soft, about 20 minutes.
  • Remove from the heat and remove the sachet. Use an immersion blender, or transfer to a blender in small batches, and blend until smooth and creamy. Season the soup with additional salt and pepper to taste. Ladle into bowls and top with the reserved roasted squash.

BUTTERNUT SQUASH SOUP



Butternut Squash Soup image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 10

One 2- to 2 1/2-pound butternut squash, peeled and cut into 1 1/2-inch cubes (about 4 cups)
1 large apple, peeled, cored and cut into sixths
1 medium yellow onion, cut into sixths
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 garlic clove
4 sprigs thyme
1 bay leaf
4 cups low-sodium chicken broth

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.

OAKLEY'S BUTTERNUT SQUASH SOUP



OAKLEY'S BUTTERNUT SQUASH SOUP image

Categories     Vegetable

Yield 4-5 servings

Number Of Ingredients 12

1 medium butternut squash, peeled, chopped into medium pieces
1 potato, with skin, washed and chopped into medium pieces
1 onion, peeled and chopped into medium pieces
kosher salt
3 T olive oil
1 granny smith apple, cored but not peeled, chopped into small pieces
1 tsp sage
1 tsp nutmeg
1 cup heavy cream
4 cups veggie or chix stock
1/2 cup maple syrup
squeeze of fresh lemon

Steps:

  • Heat oven to 450F. Place chopped squash, potato and onion on a cooking sheet. sprinkle with the salt and olive oil. roast vegetables for approx 40 minutes. place roasted vegetables, apple, sage and nutmeg in a soup pan with heavy cream, maple syrup and stock. simmer for 15 minutes. Place in a blender and puree. Add squeeze of fresh lemon.

OAKLEY'S BUTTERNUT SQUASH AND MAPLE SOUP



OAKLEY'S BUTTERNUT SQUASH AND MAPLE SOUP image

Categories     Vegetable

Yield 4-6 servings

Number Of Ingredients 13

1 butternut squash, peeled
1 cup peeled potatoes, medium diced
2 shallots, small diced
1 celery stalk, medium diced
1 carrot, medium diced
1 tsp fresh sage leaves
2 bay leaves
3 T malt vinegar
1 cup dry white wine
4 cups chicken stock
1 cup cream
1 cup maple syrup
salt and pepper to taste

Steps:

  • grill squash until tender. Combine squash and all remaining ingredients in a stock pot and simmer until potatoes are tender, about 30 min. Puree in a blender until smooth and strain through a fine sieve. Adjust seasonings and consistency of soup with additional cream, or chicken stock and salt and pepper to taste.

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

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.

BUTTERNUT AND ACORN SQUASH SOUP



Butternut and Acorn Squash Soup image

This is a rich and sweet yet surprisingly simple soup that is wonderful served hot with crusty bread or cold with a dollop of sour cream.

Provided by LEAH977

Categories     Butternut Squash Soup

Time 1h20m

Yield 8

Number Of Ingredients 10

1 butternut squash, halved and seeded
1 acorn squash, halved and seeded
3 tablespoons butter
¼ cup chopped sweet onion
1 quart chicken broth
⅓ cup packed brown sugar
1 (8 ounce) package cream cheese, softened
½ teaspoon ground black pepper
½ teaspoon ground cinnamon to taste
fresh parsley, for garnish

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins.
  • Melt the butter in a skillet over medium heat, and saute the onion until tender.
  • In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches.
  • Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.

Nutrition Facts : Calories 266.4 calories, Carbohydrate 33.8 g, Cholesterol 42.2 mg, Fat 14.5 g, Fiber 5.2 g, Protein 5.1 g, SaturatedFat 9 g, Sodium 139.3 mg, Sugar 11.1 g

GISELA'S BUTTERNUT SQUASH SOUP



Gisela's Butternut Squash Soup image

This is a recipe given to me by my mother before she passed away. As with anything involving butternut it's a little time intensive but it's well worth it! So creamy and delicious! Garnish with croutons and/or parsley, and serve with garlic bread.

Provided by SouthAfricanSweetie

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

Time 50m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
1 onion, finely chopped
1 (14.5 ounce) can chicken broth
1 (2 pound) butternut squash - peeled, seeded, and cut into 1-inch cubes
1 orange, juiced
1 orange, juiced and zested
3 tablespoons sour cream
salt and pepper to taste

Steps:

  • Melt butter in a large saucepan or soup pot over medium heat, and cook and stir the onion until translucent, about 5 minutes. Pour in the chicken broth, and stir in the butternut squash cubes, orange juice, and orange zest. Bring to a boil, reduce heat, and simmer until the squash cubes are tender, 15 to 20 minutes.
  • Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded 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 back into the pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Whisk in sour cream until smooth, and season to taste with salt and pepper. Heat over medium-low heat until almost simmering, and serve hot.

Nutrition Facts : Calories 245.1 calories, Carbohydrate 42.6 g, Cholesterol 22.3 mg, Fat 8.6 g, Fiber 7.5 g, Protein 4.5 g, SaturatedFat 5.1 g, Sodium 531.7 mg, Sugar 15.7 g

BUTTERNUT SQUASH AND BARLEY SOUP



Butternut Squash and Barley Soup image

I love to use my garden produce in this veggie-packed soup. Serve it with oatmeal dinner rolls and you've got a delicious, healthy dinner. -Julie Sloan, Osceola, Indiana

Provided by Taste of Home

Categories     Lunch

Time 5h35m

Yield 12 servings (3 quarts).

Number Of Ingredients 14

1 small butternut squash (2-1/2 to 3 pounds), peeled and cut into 1-inch cubes (about 6 cups)
4 cups water
1 carton (32 ounces) reduced-sodium chicken broth
3/4 cup medium pearl barley
2 medium carrots, chopped
2 celery ribs, chopped
1 small onion, chopped
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
2 garlic cloves, minced
1 teaspoon rubbed sage
1-1/4 teaspoons salt
1/2 teaspoon curry powder
1/4 teaspoon pepper
1 cup cubed cooked turkey

Steps:

  • Place all ingredients, except turkey, in a 5- or 6-qt. slow cooker. Cook, covered, on low until squash and barley are tender, 5-7 hours., Stir in turkey; cook, covered until heated through, about 15 minutes., Freeze Option: Transfer to three 1-qt. freezer containers; cool. Cover and freeze for up to 3 months. To use frozen soup, thaw in the refrigerator. Place in a saucepan and heat through.

Nutrition Facts : Calories 120 calories, Fat 1g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 493mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

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