PUMPKIN AND BUTTERNUT CREAMED SOUP
This is delicious! I make this soup every year at Thanksgiving. I serve this soup in mini halved roasted pumpkins. A blend of squash, cream, spices and sprinkled Asiago cheese is sure to warm your heart and soul...
Provided by Sandis Take
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Place the butternut squash cubes in a saucepan, cover with water, and bring to a boil over medium heat. Reduce heat; simmer until tender, about 30 minutes. Drain off water, and set the squash aside.
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Melt the butter in a large skillet, then cook the carrots, onion, and celery until tender, about 10 minutes. Place the vegetables, cooked butternut squash, cream, and sour cream into a blender. Cover, and puree until smooth, working in batches if necessary. Transfer the blended vegetables to a soup pot; stir in the chicken broth, nutmeg, black pepper, and salt. Bring the mixture to a simmer over medium-low heat, then simmer gently for about 15 minutes, stirring occasionally.
- While the soup is simmering, place the pumpkin halves, cut sides up, on the prepared baking sheet, and bake in the preheated oven until the pumpkin flesh is cooked through, 15 to 20 minutes. Start the broiler, and place the pumpkin halves under the broiler about 6 inches from the heat source to brown the cut side of the pumpkins, if desired. Place a pumpkin bowl into a decorative soup plate; serve soup in the pumpkin bowls, and sprinkle each serving with Asiago cheese.
Nutrition Facts : Calories 274.8 calories, Carbohydrate 28.4 g, Cholesterol 52.1 mg, Fat 16.6 g, Fiber 3.5 g, Protein 7.3 g, SaturatedFat 10.1 g, Sodium 819.6 mg, Sugar 7 g
PUMPKIN & BUTTERNUT SQUASH SOUP
This soup is a great meal for those cold nights in fall and winter. Enjoy this yummy soup made with pumpkin and butternut squash. This recipe make a lot, so you can freeze some for an easy lunch or dinner down the road.
Provided by Aubrey
Categories Main Dish
Time 2h10m
Number Of Ingredients 13
Steps:
- heat olive oil in pot over medium heat
- add chopped butternut squash, onion, celery carrot and apple
- season with salt and pepper
- whisk chicken stock and pumpkin together
- add to pot with brown sugar
- add water and bring to a boil
- reduce heat to a simmer
- allow to cook for 2 hours or until it has reduced by 4 cups
- carefully use a hand blender to puree the soup
- add milk and enjoy
Nutrition Facts : Calories 113 kcal, Carbohydrate 25 g, Protein 3 g, Fat 1 g, Cholesterol 1 mg, Sodium 1091 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving
ROASTED BUTTERNUT SQUASH AND PUMPKIN SOUP
Steps:
- Preheat oven to 375 degrees and line a baking sheet with foil.
- Cut the pumpkin and butternut squash into quarters and scoop out the seeds.
- Brush or spray the flesh of the pumpkin and squash with olive oil and sprinkle with kosher salt and white pepper.
- Place on the foil lined baking sheet and roast in the oven for approximately 45 minutes or until a knife can easily be inserted into the flesh.
- Remove from the oven and cool slightly then peel of the skin and cut into cubes.
- Add the 2 teaspoons of olive oil to a large pot and heat over medium high heat.
- When the oil is hot add in the diced onion and garlic and sauté for several minutes until the onion softens.
- Add in the roasted butternut squash and pumpkin and stir to combine.
- Add in the nutmeg, coriander, kosher salt and white pepper and stir together.
- Pour in the broth and bring to a boil over medium heat.
- Once the soup comes to a boil use an immersion stick blender or regular blender to purée the soup until it's smooth.
- Taste and add more seasoning if needed.
- Top the soup with some of the spiced pepitas.
- Heat a small non-stick skillet over medium heat.
- In a small bowl toss together the pepitas, oil and spices until coated.
- Add the pepitas to the skillet and toast until they start to turn lightly brown and become fragrant.
- Remove from the heat and cool.
Nutrition Facts : Calories 198 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 4 grams fat, Fiber 12 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 707 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
BUTTERNUT SQUASH-PUMPKIN SPICE SOUP
This delicious soup is quick and easy to make by roasting fall-harvested butternut squash. This recipe provides a great way to get that pumpkin spice goodness into your fall soup lineup.
Provided by Howard
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Mix together cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Set pumpkin spice mix aside.
- Place butternut squash and onions in a large bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
- Roast in the preheated oven until soft, 25 to 30 minutes. Remove from the oven and transfer to the bowl of a food processor. Add vegetable broth, cream, and salt; blend until smooth. Add 4 tablespoons of the reserved pumpkin spice mix, and blend until combined. Ladle into 6 microwave-safe soup bowls.
- Cook each serving in the microwave on high for 1 minute. Stir soup and continue to cook and stir, every 30 seconds, until hot. Top each serving with 1 1/2 tablespoons Greek yogurt and 1/2 teaspoon of pumpkin spice mix.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 40.4 g, Cholesterol 33.5 mg, Fat 13.5 g, Fiber 8.4 g, Protein 5.9 g, SaturatedFat 6.7 g, Sodium 539.1 mg, Sugar 10.6 g
PUMPKIN (SQUASH) SOUP
Steps:
- In a pot, melt the butter and add the butternut squash, potatoes, and salt and black pepper. Saute for a few minutes. Add the vegetable broth, and cook on high heat for about 5 minutes, or until the potatoes and squash are fork tender.
- With a hand blender, puree the squash mixture to the desired consistency, and cook on medium heat for 5 minutes. Add the heavy cream and cook for an additional minute.
- Remove the soup from the heat. Finish with the freshly grated Parmigiano cheese, and a drizzle of truffle oil. Serve immediately.
CREAMY PUMPKIN AND BUTTERNUT SQUASH SOUP
The best squash soup ever!!!! Easy to make and you can do it low fat. Perfect for Thanksgiving or on a cool autumn night.
Provided by Lori W.
Categories Pumpkin
Time 40m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan over medium-low heat, sauté onions in butter and oil for 10 minutes. Add pumpkin, squash, broth or stock, 2 teaspoons salt and pepper. Cover and simmer for 20 minutes until squash is very tender. Process mixture until smooth with a hand blender or in a food processor. Add half-and-half and reheat slowly over low heat: add remaining salt to taste. Top servings with Gruyere cheese and croutons, if desired.
WINTER SQUASH SOUP
Provided by Ina Garten
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
- Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.
THE KING'S BUTTERNUT SQUASH (PUMPKIN) SOUP
This soup is always a winner. Perfect on a cold winter's night for entertaining, or week nights for the family. Based on a recipe by New Zealander, Digby Law.
Provided by Daydream
Categories Pumpkin
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Peel, remove seeds and cut the pumpkin into medium sized chunks.
- Place in a medium to large saucepan along with chicken stock, chopped onion, sliced spring onions, and peeled and chopped tomatoes.
- Simmer until vegetables are tender, then puree in a blender or food processor.
- Return vegetable puree to saucepan.
- Add cream, lemon juice, curry powder and brown sugar, and season to taste with salt and freshly ground pepper.
- Reheat to blend, but do not boil.
- Serve hot or chilled with whipped cream and chives to garnish.
Nutrition Facts : Calories 483.6, Fat 27.6, SaturatedFat 15.8, Cholesterol 93, Sodium 433.8, Carbohydrate 52.8, Fiber 8.1, Sugar 16.3, Protein 13
BUTTERNUT SQUASH SOUP WITH PUMPKIN BUTTER
Provided by David Venable
Categories Soup/Stew Milk/Cream Food Processor Dairy Side Bake Christmas Hanukkah Thanksgiving Dinner Lunch Buffet Pistachio Squash Butternut Squash Pumpkin Fall Winter Simmer Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 °F. Spray a 9 x 13-inch baking dish with the vegetable oil spray.
- Place the squash halves, cut side down, in the prepared dish. Pierce the skin sides several times with a fork. Bake until the squash is tender, about 45 minutes. Set aside until cool enough to handle.
- Using a large spoon, scrape the flesh from the cooked squash into a food processor. Discard the skins. Add 1 1/2 cups of the chicken broth, the cinnamon, marjoram, thyme, and nutmeg and puree until smooth. Transfer the puree to a large saucepan. Whisk the milk into the soup over medium heat. If you prefer a thinner consistency, add the remaining broth. Season to taste with salt and pepper.
- Ladle the soup into warmed bowls. Top with a dollop of pumpkin butter and sprinkle with chopped pistachio nuts before serving.
More about "pumpkin butternut squash soup recipes"
EASY BUTTERNUT SQUASH SOUP RECIPE FOR THE COLD
From the-star.co.ke
BUTTERMILK BUTTERNUT SOUP WITH TOASTED PUMPKINSEEDS RECIPE
From myrecipes.com
VEGAN ROASTED BUTTERNUT SQUASH SOUP WITH PUMPKIN AND CARROTS
From tastingwithtina.com
EASY ROASTED BUTTERNUT SQUASH AND PUMPKIN SOUP
From pineconesandacorns.com
SECRET RECIPE CLUB: CURRIED BUTTERNUT SQUASH AND PUMPKIN SOUP
From bluebonnetbaker.com
PUMPKIN BUTTERNUT SQUASH SOUP - KATIE'S CUCINA
From katiescucina.com
PUMPKIN BUTTERNUT SQUASH SOUP RECIPE - PILLSBURY.COM
From pillsbury.com
NO CHOP ROAST BUTTERNUT PUMPKIN / SQUASH SOUP - RECIPETIN EATS
From recipetineats.com
PUMPKIN SPICE BUTTERNUT SQUASH SOUP RECIPE - EATINGWELL
From eatingwell.com
PUMPKIN-BUTTERNUT SQUASH SOUP - DADS THAT COOK
From dadsthatcook.com
PUMPKIN SQUASH SOUP - A LITTLE TASTE OF FALL - 2 COOKIN …
From 2cookinmamas.com
PANERA BUTTERNUT SQUASH SOUP RECIPE CROCK POT - MALIKA ASHCRAFT
From saj-lkqx7.blogspot.com
BUTTERNUT SQUASH AND PUMPKIN SOUP - WELLNESS FOR THE WIN
From wellnessforthewin.com
INSTANT POT BUTTERNUT PUMPKIN SOUP | HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
PUMPKIN AND SWEET POTATO SOUP - COOK IT REAL GOOD
From cookitrealgood.com
THAI STYLE PUMPKIN SQUASH SOUP - GARLIC & ZEST
From garlicandzest.com
BUTTERNUT SQUASH AND PUMPKIN SOUP | HEALTHY AND TASTY AUTUMN …
From spicedblog.com
PUMPKIN AND BUTTERNUT SQUASH SOUP RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
BUTTERKIN SQUASH SOUP RECIPE - EASY FALL AUTUMN SOUP
From theblackpeppercorn.com
WARM UP WITH THIS CREAMY PUMPKIN & BUTTERNUT SQUASH SOUP
From thedailybeast.com
BUTTERNUT SQUASH PUMPKIN SOUP : OPTIMAL RESOLUTION LIST
From recipeschoice.com
PUMPKIN AND BUTTERNUT SQUASH SOUP RECIPE - LIVING IN MALLORCA
From helencummins.com
PUMPKIN PIE SPICED BUTTERNUT SQUASH SOUP - JAZZY VEGETARIAN
From jazzyvegetarian.com
BEST PUMPKIN AND BUTTERNUT SQUASH SOUP RECIPES - STYLIST
From stylist.co.uk
MARY BERRY'S BUTTERNUT SQUASH SOUP RECIPE - BBC FOOD
From bbc.co.uk
CROCK POT BUTTERNUT SQUASH & PUMPKIN SOUP - DRIZZLE ME SKINNY!
From drizzlemeskinny.com
EASY BUTTERNUT SQUASH SOUP RECIPE (PUMPKIN SOUP ALL-YEAR ROUND!)
From delicrunch.co
THIS PUMPKIN BUTTERNUT SQUASH SOUP IS THE BEST FALL SOUP
From funhappyhome.com
BUTTERNUT SQUASH SOUP - CAFE DELITES
From cafedelites.com
PUMPKIN BUTTERNUT SQUASH SOUP RECIPE | HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
RECIPE OF ULTIMATE PUMPKIN BUTTERNUT SQUASH SOUP
From deliciousmenu.netlify.app
PUMPKIN AND BUTTERNUT SQUASH SOUP - GOOD HOUSEKEEPING
From goodhousekeeping.com
BEST PUMPKIN AND BUTTERNUT SQUASH SOUP RECIPE
From recipeschoice.com
BUTTERNUT SQUASH PUMPKIN SOUP - AIMEE MARS
From aimeemars.com
BLACK BEAN BUTTERNUT SQUASH SOUP - JULIA'S ALBUM
From juliasalbum.com
PUMPKIN AND BUTTERNUT SQUASH SOUP - JOY THE BAKER
From joythebaker.com
BUTTERNUT SQUASH CHICKEN CURRY SOUP - THERESCIPES.INFO
From therecipes.info
PUMPKIN BUTTERNUT SQUASH SOUP - MANDY OLIVE
From mandyolive.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love