BUTTERNUT SQUASH SOUP II
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
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
SLIMMING WORLD BUTTERNUT SQUASH SOUP IN SOUP MAKER
Slimming World Butternut Squash Soup. How to make Slimming World butternut squash soup in the soup maker. An easy, delicious, Syn free Slimming World soup recipe that is perfect for speed days on Slimming World.
Provided by RecipeThis.com
Categories Appetizer
Time 33m
Number Of Ingredients 9
Steps:
- Peel and slice your butternut squash into small butternut squash cubes, making sure you get rid of all the seeds.
- Pour everything but the butternut squash into the soup maker and mix.
- Add butternut squash on top, adding as much as will fit with you still being able to close the lid.
- Cook on the soup maker chunky soup setting.
- Stir and check to make sure there is enough liquid to blend.
- Then blend the soup using the blend button.
- Pour into bowls and serve.
Nutrition Facts : Calories 190 kcal, Carbohydrate 47 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 423 mg, Fiber 8 g, Sugar 10 g, ServingSize 1 serving
SOUP MAKER BUTTERNUT SQUASH SOUP
Make a batch of this warming butternut squash soup in a soup maker for an easy lunch or supper. The chilli gives it a nice kick
Provided by Good Food team
Categories Dinner, Lunch, Soup, Starter, Supper
Time 1h10m
Number Of Ingredients 7
Steps:
- Heat the oven to 200C/180C fan/gas 6. Toss the butternut squash in a roasting tin with the olive oil. Season and roast for 30 mins, turning once during cooking, until golden and soft.
- Put the roast squash into the soup maker, along with the onion, garlic, most of the chilli and all the stock. Make sure you don't fill the soup maker above the max fill line. Season well. Press the 'smooth soup' function.
- Once the cycle is complete, season well, and add the crème fraîche. Blend briefly once again until the soup is creamy. Add a little extra stock or boiling water if you prefer a thinner soup, and serve in bowls with a swirl of crème fraîche and the reserved chopped chilli.
Nutrition Facts : Calories 272 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.53 milligram of sodium
EASY BUTTERNUT SQUASH SOUP
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
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 SQUASH SOUP RECIPE BY TASTY
If there's one thing you should be eating more of this fall, it's butternut squash soup (the homemade kind, of course). This seasonal recipe is easy to whip together in no time, and you can make a big batch at once to freeze for lazy nights or on-the-go work lunches.
Provided by Merle O'Neal
Categories Sides
Time 45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Melt the butter in a large pot over medium heat, then add the garlic and onion and sauté for 1-2 minutes, until the onion is translucent.
- Add the potato, celery, carrot, salt, and pepper. Sauté for 3 minutes.
- Add the butternut squash, broth, water, bay leaf, and thyme and stir. Bring to a boil.
- Cover and reduce the heat to low. Simmer for 25-30 minutes.
- Remove the thyme stems and bay leaf.
- Use an immersion or countertop blender to blend the soup until smooth.
- Let cool for 2 minutes, then serve.
- Enjoy!
Nutrition Facts : Calories 680 calories, Carbohydrate 56 grams, Fat 47 grams, Fiber 3 grams, Protein 1 gram, Sugar 14 grams
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