Roasted Butternut Squash Sweet Potato Soup Recipes

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ROASTED BUTTERNUT SQUASH SWEET POTATO SOUP



Roasted Butternut Squash Sweet Potato Soup image

Butternut squash soup is made even creamier by roasting it with sweet potatoes in this vegan and gluten-free version that's sweetened with maple syrup and seasoned with warming winter spices. Vegan, Gluten-Free, Nut-Free, Kosher

Provided by Jessica Levinson

Time 1h35m

Number Of Ingredients 16

1 large butternut squash (~2 1/2 - 3 pounds)
3 medium sweet potatoes (~2 pounds)
3 medium onions (~1 pound)
6 garlic cloves
1 quart low-sodium vegetable stock
1/4 cup maple syrup
2 cups water
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon chili powder
3/4 teaspoon Kosher salt
Freshly ground pepper, to taste
1/2 teaspoon olive oil
Ground cinnamon
Ground ginger
Chili powder

Steps:

  • Preheat oven to 400 degrees F. On a large foil-lined baking sheet, place squash, sweet potatoes wrapped in foil, onions, and garlic cloves wrapped in foil. Roast 40 to 45 minutes until squash and sweet potatoes are soft. (You may need to take garlic out sooner.)
  • Once cool enough to handle, remove and discard onion peels and sweet potato skins. Place roasted onions and sweet potato flesh in a large soup pot. Squeeze roasted garlic out of their skins into the pot.
  • Cut butternut squash in half lengthwise. Scoop out the seeds and set aside. Scoop squash flesh and transfer to soup pot.
  • Add vegetable stock and maple syrup to soup pot. Bring to a boil; lower heat and simmer covered for 30 minutes. Remove from heat.
  • Using an immersion blender, puree soup until smooth. Return pot to medium heat, add water, cinnamon, ginger, chili powder, salt, and pepper. Simmer until flavors have melded, about 5 to 6 minutes.
  • While the soup is cooking, clean the squash seeds and toss with 1/2 teaspoon olive oil and cinnamon, ginger, and chili powder to taste. Spread on foil-lined baking sheet and roast at 400 degrees for 5 to 8 minutes, watching closely to make sure they do not burn. Remove when done and set aside.
  • Serve soup with roasted squash seeds on top.

Nutrition Facts : Calories 74 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 3 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1/12th recipe, Sodium 206 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

BUTTERNUT SQUASH SWEET POTATO SOUP



Butternut Squash Sweet Potato Soup image

Lots of taste and beta carotene!

Provided by BVDB

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 10

¼ cup butter
1 butternut squash - peeled, seeded, and cut into chunks
1 sweet potato, peeled and cut into chunks
1 carrot, peeled and chopped
1 stalk celery, chopped
1 sweet onion, chopped
2 cloves garlic, minced, or more to taste
4 cups chicken stock, or as needed
3 small sweet bell peppers, chopped
salt and ground black pepper to taste

Steps:

  • Melt butter in a large pot over medium-high heat. Cook and stir butternut squash, sweet potato, carrot, celery, onion, and garlic in hot butter until lightly browned, about 5 minutes.
  • Pour chicken stock and sweet bell peppers into butternut squash mixture; bring to a boil. Reduce heat to low, cover, and simmer until squash and potato are tender, about 40 minutes.
  • Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
  • Return pureed soup to pot and season with salt and black pepper.

Nutrition Facts : Calories 167 calories, Carbohydrate 28.2 g, Cholesterol 15.6 mg, Fat 6.3 g, Fiber 5 g, Protein 2.9 g, SaturatedFat 3.8 g, Sodium 416.3 mg, Sugar 6.6 g

ROAST BUTTERNUT SQUASH & SWEET POTATO SOUP



Roast Butternut Squash & Sweet Potato Soup image

As the weather turns cold, Saturday lunchtime soups hit the menu - with the leftovers being re-heated for work-day lunch flasks.

Provided by BonusMeals

Categories     Low Protein

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

2 medium onions (roughly chopped)
2 garlic cloves (finely chopped)
1 large butternut squash or 2 small butternut squash, skinned, seeded & chopped into 1 inch cubes
12 ounces sweet potatoes
6 ounces carrots (tops removed & chopped into 1 inch cubes)
4 tablespoons extra virgin olive oil
2 ounces unsalted butter
seasoning

Steps:

  • Place the cubed squash and carrots in a large roasting tray, toss in half the oil and place in a pre-heated 200C (180C Fan) for 20 minutes (or until soft & lightly browned).
  • Using a large saucepan, gently fry the onions and garlic in the remaining oil for 5 minutes until the onions are translucent.
  • Peel and chop the sweet potatoes, add to the pan cover with water, season and simmer for 10-15 minutes.
  • Remove the roasting tray and add the contents to the pan (transfer some of the water from the pan to the roasting tray and heat for a few minutes to remove the oils etc from the tray and return to the pan).
  • Liquidise.
  • Return to the pan, add the butter to melt and adjust seasoning if required.
  • Optional: Add a little whole milk.

Nutrition Facts : Calories 219.1, Fat 12.7, SaturatedFat 4.6, Cholesterol 15.2, Sodium 44.8, Carbohydrate 26.7, Fiber 4.6, Sugar 6.5, Protein 2.4

ROASTED BUTTERNUT SQUASH SOUP



Roasted Butternut Squash Soup image

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

2 tablespoons butter
2 cups raw winter squash (butternut, hubbard, acorn)
Salt and pepper
2 tablespoons extra-virgin olive oil
½ cup diced onion (1/4-inch)
¼ cup diced celery (1/4-inch)
¼ cup diced carrot (1/4-inch)
1 cinnamon stick
Sea salt and freshly ground pepper
1 (32 ounce) carton Progresso® chicken broth
½ teaspoon ground toasted coriander
Roasted Winter Squash (above)
½ cup half-and-half, if desired*
2 tablespoons toasted pumpkin seeds
½ cup Progresso® plain Panko crispy bread crumbs, toasted light brown in saute pan over medium heat

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

ROASTED BUTTERNUT SQUASH-SWEET POTATO SOUP WITH SOUR CREAM RECIPE - (4/5)



Roasted Butternut Squash-Sweet Potato Soup With Sour Cream Recipe - (4/5) image

Provided by á-174942

Number Of Ingredients 17

HERBED SOUR CREAM:
2 pounds reddish brown-skinned sweet potatoes peeled, and cut into 1" pieces
1 small butternut squash - (abt 1 1/4 lbs) halved, seeded, peeled, and cut into 1" pieces
1 onion quartered
1 tablespoon finely-chopped fresh thyme
1 tablespoon finely-chopped fresh sage
1 1/2 tablespoons olive oil
5 cups chicken stock
1 pinch freshly-grated nutmeg
Salt to taste
Freshly-ground white pepper to taste
1/2 cup sour cream
1 teaspoon finely-chopped fresh thyme
1 teaspoon finely-chopped fresh sage
Salt to taste
Freshly-ground white pepper to taste
Finely-chopped fresh thyme for garnish

Steps:

  • Preheat an oven to 425 degrees. In a large bowl, combine the sweet potatoes, squash, onion, thyme, and sage. Add the olive oil and toss to coat all the vegetables evenly with the oil. Spoon the mixture onto a large baking sheet, spreading out the vegetables in a single layer. Roast the vegetables, stirring twice, for 35 to 40 minutes, or until caramelized. Use long oven mitts to protect your hands when stirring. Remove from the oven and place half of the vegetables in a food processor fitted with the metal blade. Add 2 cups of the chicken stock and process until smooth. Place in a large saucepan and repeat with remaining vegetables and 2 cups of the stock. Add the remaining 1 cup stock, the nutmeg, salt, and pepper to the soup, and bring to a sinuner over medium heat. Taste for seasoning. Meanwhile, prepare the Herbed Sour Cream: In a small bowl, stir together all the ingredients. Taste for seasoning. To serve, ladle the soup into bowls. Swirl a spoonful of the Herbed Sour Cream into each bowl and sprinkle with the thyme. Serve immediately. Advance Preparation: Can be prepared up to 1 day ahead, covered, and refrigerated. Reheat gently. This soup also freezes well for up to 1 month. Adjust the seasonings when you reheat the frozen soup. This recipe yields 6 servings.

SWEET ROASTED BUTTERNUT SQUASH SOUP



Sweet Roasted Butternut Squash Soup image

Sweet, savory, garnished with maple bacon bits, sour cream and fresh chives. Served with a toasted baquette with melted gruyere cheese. This is a great rich soup perfect as a main course or with a side salad.

Provided by SarasotaCook

Categories     Vegetable

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 20

1 butternut squash (2 1/2-3 lbs, peeled, rough chopped and roasted)
1 onion (medium, rough chopped and roasted)
3 leeks (whites roasted, then rough chopped)
1 tablespoon garlic, minced
1 1/2 cups chicken broth (may need more to slightly thin if desired)
12 ounces dark beer (1 bottle, you can use any beer, but I prefer a dark or amber beer)
1 cup heavy cream
12 ounces evaporated milk (approximately 1 1/2 cups)
2 tablespoons sage, fresh and chopped fine
1 tablespoon real maple syrup
1/2 teaspoon ground nutmeg
1 tablespoon kosher salt, to taste
1 teaspoon ground black pepper, to taste
2 tablespoons olive oil (to roast the vegetables)
2 teaspoons kosher salt (to roast the vegetables)
1 teaspoon ground black pepper (to roast the vegetables)
crispy maple bacon, chopped and sauteed
swiss cheese or fresh chives, and
1 baguette, toasted and topped with
gruyere or swiss cheese

Steps:

  • Vegetables -- Roast the vegetables. Preheat the oven to 425 and place the cut squash, leeks and onion on a cookie sheet lined with oil. Drizzle with olive oil, salt and pepper and cook until tender and golden brown. The leeks and onion will be done quicker than the squash. Once done remove from the pan and transfer to a large pot.
  • Making the soup -- in the large pot with the squash leeks (white parts only), and the onion, add the garlic, chicken broth, beer, and evaporated milk and puree with an immersion blender. You can also use a regular blender for this. Whether you blend it in the pot or a blender once back in the pot add, add the heavy cream, salt and pepper, fresh sage, maple syrup, and nutmeg. Now just reheat and get ready to eat.
  • Garnish -- with a dollop of sour cream, some crispy maple bacon bits, fresh chives, and a baguette that you toasted and then with melted gruyere or swiss cheese. Just makes the soup perfect.

Nutrition Facts : Calories 629.3, Fat 26.6, SaturatedFat 13.1, Cholesterol 70.8, Sodium 2490.8, Carbohydrate 82.2, Fiber 7.6, Sugar 9.2, Protein 15.8

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