Savory Roasted Butternut Squash Soup Recipes

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SAVORY ROASTED BUTTERNUT SQUASH SOUP



Savory Roasted Butternut Squash Soup image

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

1 tablespoon olive oil
1 butternut squash, halved lengthwise and seeded
salt and ground black pepper to taste
1 teaspoon butter, or to taste
1 onion, diced
2 cloves garlic, pressed
½ cup shredded carrot, or to taste
½ teaspoon dried marjoram, or to taste
½ teaspoon celery seed, or to taste
2 pinches cayenne pepper, or to taste
4 cups chicken stock
¼ cup heavy whipping cream, or more to taste
2 ounces cream cheese, or more to taste

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

SAVORY ROASTED BUTTERNUT SQUASH SOUP



Savory Roasted Butternut Squash Soup image

The 2 hour cooking time is largely unattended - This is savory and a little bit sweet, spicy, warming, thick & creamy. A perfect autumn soup to sip by the fire pit after a long day of raking. My kids love this soup and ask for it - It's a great way to sneak veggies in to their diet too! This is a three step recipe and I've kept the added salt minimal as commercial stocks are often salty - Please salt and pepper to taste! I also recommend an OXO vegetable peeler for the squash. Change ups to this recipe I've tried: Balsamic vinegar for the cider vinegar - the taste is a bit sharper. Molasses for the maple syrup - a more savory option. A sprig or two of fresh rosemary added with the broth - Awesome! Enjoy!

Provided by ChandraSoleil

Categories     Vegetable

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 large butternut squash
1 tablespoon cider vinegar
2 tablespoons maple syrup
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon granulated garlic
1/2 teaspoon dried thyme
3 carrots
1 onion
4 -6 garlic cloves
2 tablespoons olive oil or 2 tablespoons butter
1 quart chicken or 1 quart vegetable stock
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon

Steps:

  • Step 1: Preheat oven to 400°. Peel, seed and cut the butternut squash into 1 - 2 inch chunks. In a large bowl, combine the vinegar with the maple syrup, salt, pepper, granulated garlic, and thyme. Add the squash and toss well to coat. Arrange squash on a baking sheet and roast for 30 - 45 minutes.
  • Step 2: While the squash is roasting, chop the onion, carrots, and garlic. In a large dutch oven or stock pot sauté the onions and carrots in the oil until a little soft and beginning to brown. Remove the squash from the oven and add it to the dutch oven with the garlic. Pour the chicken stock over. Bring the stock to a boil, then cover the dutch oven and put it in the oven and adjust the temperature - you can let this slow cook at 250 for two hours or more, or roast it at 325° for about an hour.
  • Step 3: Using an immersion blender or a potato masher roughly mash up the soup and return it to the oven at 325° for 30 minutes. You may have to add a little water or stock if the soup is too thick. Adjust the seasonings and serve!

Nutrition Facts : Calories 186.2, Fat 4.9, SaturatedFat 0.7, Sodium 226.5, Carbohydrate 37.1, Fiber 6, Sugar 11.3, Protein 3

SAVORY ROASTED BUTTERNUT SQUASH



Savory Roasted Butternut Squash image

This is a very simple side dish of butternut squash flavored with thyme that can go with anything! You can also think of it as a great substitute for a starch. It only takes a little bit of flavorful cheese to bring out the flavor of the squash!

Provided by kris

Categories     Side Dish     Vegetables     Squash

Time 1h

Yield 6

Number Of Ingredients 6

1 butternut squash, peeled and cut into 1-inch cubes
2 tablespoons olive oil
⅛ teaspoon ground thyme
⅛ teaspoon ground black pepper
salt to taste
½ cup shredded Romano cheese (such as Locatelli®)

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix butternut squash, olive oil, thyme, black pepper, and salt in a large bowl until evenly coated. Spread mixture in a large baking dish in an even layer; cover with aluminum foil.
  • Bake in preheated oven for 30 minutes; remove foil and stir in half the Romano cheese. Sprinkle remaining cheese on top. Return to oven, uncovered, and continue to bake until tender and golden brown, about 20 minutes more.

Nutrition Facts : Calories 172.1 calories, Carbohydrate 24.8 g, Cholesterol 10.3 mg, Fat 7.4 g, Fiber 4.2 g, Protein 5.2 g, SaturatedFat 2.4 g, Sodium 127.5 mg, Sugar 4.7 g

WOLFGANG PUCK'S SAVORY SQUASH SOUP



Wolfgang Puck's Savory Squash Soup image

My best friend introduced me to this soup. I found this recipe several years ago someplace on the web. This does take some time but is well worth the effort. The prep and cooking times are guesses.

Provided by PaulaG

Categories     Vegetable

Time 2h45m

Yield 2 quarts

Number Of Ingredients 15

3 3/4 lbs butternut squash
1 3/4 lbs acorn squash
6 tablespoons unsalted butter
1 (4 ounce) white onions, peeled trimmed,and finely diced
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground white pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
4 cups chicken stock or 4 cups vegetable stock, heated
1/2 cup creme fraiche
1 sprig fresh rosemary
2 red bell peppers
1/4 cup chicken broth
salt and pepper

Steps:

  • Preheat oven to 350 degrees.
  • Cut each squash in half and discard seeds.
  • Brush cut sides with 2 tablespoons of melted butter, season with salt, pepper and nutmeg.
  • Arrange the squash cut side down in a roasting pan and bake until tender, approximately 1 hour.
  • Allow to cool until squash can be safely handled, then scoop out insides of squash.
  • Puree the flesh in a food processor, reserve.
  • This should produce about 4 cups of pureed squash.
  • In a medium stockpot, melt the remaining 4 tablespoons of butter.
  • Over low heat, saute the onion, do not allow it to brown.
  • Add pureed squash and cook over very low heat until heated through, stirring occasionally.
  • Do not allow it to bubble up.
  • Season with salt, pepper, ginger and cardamom.
  • Pour in stock and bring to a boil, over low heat, stirring often.
  • Cook about 20 minutes.
  • Add the Cream Fraiche and rosemary spring.
  • Warm through, remove rosemary and adjust seasonings to taste.
  • Roast the peppers over flame on stove or under broiler until skin blackens evenly.
  • Allow to cool, peel off black skin, remove core and seeds; chop coarsely.
  • In blender or food processor, puree the peppers, adding chicken broth until thick sauce consistency is attained.
  • Season with salt and pepper, strain, and pour into plastic squeeze bottle.
  • Serve the soup with swirls of the roasted red pepper coulis.

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