Quibebe Butternut Squash Soup Recipes

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BUTTERNUT SQUASH SOUP



Butternut Squash Soup image

For comfort in a bowl, ladle up some Butternut Squash Soup from Food Network Kitchen. You'll get a hearty blend of veggies, stock and nutmeg.

Provided by Food Network Kitchen

Time 1h

Yield 6 servings

Number Of Ingredients 6

One 2- to 3-pound butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
Nutmeg
Salt and freshly ground black pepper

Steps:

  • Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Nutrition Facts : Calories 125 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 1044 milligrams, Carbohydrate 19 grams, Fiber 3.5 grams, Protein 3 grams, Sugar 4 grams

BUTTERCUP SQUASH SOUP



Buttercup Squash Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 10

3 tablespoons unsalted butter
3/4 cup coarsely chopped onion
2 carrots, peeled and coarsely chopped
1 jalapeno, seeded and coarsely chopped
1 buttercup squash, peeled, seeded and chopped
1 potato, peeled and coarsely chopped
4 cups chicken stock or water
1/2 cup cream
Salt and pepper
Sliced scallion and diced red bell pepper, for garnish

Steps:

  • In a large pot, melt the butter and cook the onions until tender. Stir in the carrots and jalapeno and toss to coat. Stir in the squash and potato. Pour in the chicken stock and bring to a simmer. Simmer until the vegetables are tender, about 30 minutes. Puree the soup in a blender in batches. Return to the pot and stir in the cream. Season to taste and garnish with the sliced scallion and bell pepper.

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

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.

QUIBEBE (BUTTERNUT SQUASH SOUP)



Quibebe (Butternut Squash Soup) image

Make and share this Quibebe (Butternut Squash Soup) recipe from Food.com.

Provided by Chef Q in Oregon

Categories     Vegetable

Time 1h15m

Yield 1 cup, 7 serving(s)

Number Of Ingredients 11

4 tablespoons unsalted butter
1 medium onion, chopped
1 medium tomatoes, peeled, seeded and coarsely chopped
1 small garlic clove, minced
1/2 teaspoon crushed red pepper flakes, chopped fine
2 lbs butternut squash, cut into 1/2 in cubes, peeled and seeded
4 cups beef stock
2 teaspoons kosher salt
1/2 teaspoon sugar
1 cup potato, diced into 1/4 inch cubes
3 1/2 teaspoons parmesan cheese, grated for serving

Steps:

  • 1) Melt butter over medium heat. Add the onion, tomato, garlic, and crushed red pepper. Cook, stirring occasionally, for about 10 minute
  • 2) Add the squash, beef stock, salt, and sugar.
  • 3) Bring to a boil. Lower the heat and simmer, covered for 30 min., or until the squash falls apart when touched.
  • 4) Puree soup, put back into pot.
  • 5) Add potatos and cook for 15 minute or until potatos are tender.
  • 6) Serve with grated parmesan cheese.

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