ROASTED BUTTERNUT SQUASH SOUP
This homemade butternut squash soup is the best I've ever tasted! This recipe is super creamy (yet cream-less) and full of delicious butternut flavor. Leftover soup tastes even better the next day. Recipe yields about 4 bowls or 6 cups of soup.
Provided by Cookie and Kate
Categories Soup
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1/2 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
- Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don't worry if the skin or flesh browns-that's good for flavor). Set the squash aside until it's cool enough to handle, about 10 minutes.
- Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering (if your blender has a soup preset, use a medium skillet to minimize dishes.) Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your stand blender (see notes on how to use an immersion blender instead).
- Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).
- Securely fasten the lid. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra creamy and warmed through.
- If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
- If your soup is piping hot from the blending process, you can pour it into serving bowls. If not, pour it back into your soup pot and warm the soup over medium heat, stirring often, until it's nice and steamy. I like to top individual bowls with some extra black pepper.
Nutrition Facts : Calories 155 calories, Sugar 6.9 g, Sodium 1244.8 mg, Fat 6.8 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 24.3 g, Fiber 3.7 g, Protein 2.7 g, Cholesterol 7.6 mg
HEARTY BUTTERNUT SQUASH SOUP
The comforting combination of squash, meat, beans and veggies makes this my go-to soup in fall. It's full of freshness. -Jaye Beeler, Grand Rapids, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (4-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a stockpot, cook sausage, onion and red pepper over medium heat 9-11 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles. Add garlic; cook 1 minute longer. Remove with a slotted spoon and set aside; discard drippings., Add squash, 1-1/2 cups corn, water and chicken base to same pan; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until squash is tender., Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return to pot. Add beans, tomatoes, salt, pepper, sausage mixture and remaining corn; heat through. If desired, drizzle servings with cream and sprinkle with parsley. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 327 calories, Fat 13g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 937mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 11g fiber), Protein 13g protein.
SWEET MEAT SQUASH SOUP
This thick, creamy sweet meat squash soup is naturally vegan, yet extremely filling and delicious! The rich curry flavor is accented with fresh cilantro, chili sauce, and roasted peanuts.
Provided by Christy
Categories Soup and Stew
Time 45m
Number Of Ingredients 14
Steps:
- Cut squash in half, and then in half again to quarter. Remove and discard seeds and stringy center parts and peel squash.*
- Cut squash into 1" cubes. It will be blended so they don't have to be perfect, just similar sized.
- Heat oil in a sauce pan over medium heat. Add onion and sauté for 3-4 minutes to soften. Add garlic and cook a few minutes longer until garlic is soft and aromatic. Add curry and cumin and stir for about 30 seconds.
- Pour broth in and add squash. Put lid on, reduce heat to low, and let simmer/ steam for 15 - 20 mins until squash is full cooked. There will not be enough liquid to full submerge the squash fully so during this time, remove the lid 2-3 times and stir to make sure squash cooks evenly.
- Once squash is fully cooked, add coconut milk, lime juice, and salt. Blend in the pot using a stick blender or process in batches using a food processor or blender (be mindful of the steam!) and return to pot. Adjust seasoning levels if needed based on your preferences.
- Ladle soup into bowls and top with garnishes to serve.
Nutrition Facts : Calories 221 kcal, Carbohydrate 33 g, Protein 4 g, Fat 10 g, SaturatedFat 8 g, Sodium 624 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
SWEET AND CREAMY BUTTERNUT SQUASH SOUP
This filling soup serves well as a healthy dessert (squash is an excellent source of magnesium, potassium, vitamins C and A, and a good source of calcium). It can be served hot or cold and has an interesting texture. I like this recipe because it is simple to make, yet has a lovely flavor. If you enjoy a thicker, more custard-like consistency you can use less than the directed amount of skim milk. If you prefer a soupier thickness, then you should add more skim milk during the simmering process.
Provided by 876645
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a large frying pan on low.
- Add squash and spices.
- Stir-cook on low for three minutes and then add water.
- Cover pan and increase heat to level six.
- Allow to steam for ten minutes.
- Remove from heat and blend contents of pan in a food processor with 1/2 quart of skim milk.
- Pour food processor mixture into a pot and add Splenda brown sugar blend.
- Heat to level 6 while stirring in the remaining skim milk. (The amount of milk added is variable to desired texture.).
- Cover and simmer on level 4 for 15 minutes.
- If serving warm, ladle soup into bowls and garnish with crushed walnuts and cinnamon. (An alternative is to use more Splenda Brown Sugar Blend).
- If serving cold, refrigerate for 2 hours and then follow previous instructions.
BUTTERCUP SQUASH SOUP
A creamy soup with a ton of flavor. You can substitute any winter squash.
Provided by leahmarie5
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h15m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place squash cut-side down in a baking dish; fill with 1/4 inch of water.
- Bake squash in the preheated oven until tender, about 45 minutes.
- Heat butter in a saucepan over medium heat; cook and stir onion until tender, about 10 minutes.
- Heat chicken broth, basil, marjoram, black pepper, and cayenne in a saucepan over medium heat.
- Scoop flesh from squash into a blender or food processor; add onion and cream cheese. Blend mixture until smooth, working in batches if needed. Mix squash mixture into broth mixture; cook, stirring frequently, until soup is heated through but not boiling, about 5 minutes.
Nutrition Facts : Calories 186.2 calories, Carbohydrate 18.8 g, Cholesterol 35.8 mg, Fat 11.7 g, Fiber 3.2 g, Protein 4.1 g, SaturatedFat 7.2 g, Sodium 483.1 mg, Sugar 5.4 g
CARROT, SWEET POTATO AND SQUASH SOUP
This scratch soup is a delicious meal or Thanksgiving starter or a clever use-up for leftovers of any of the 3 main ingredients after the holiday.
Provided by Rachael Ray : Food Network
Time 55m
Yield 4 to 6 servings as an entree or 8 to 10 as a starter
Number Of Ingredients 25
Steps:
- Heat the EVOO in a soup pot over medium-high heat, add the butter and melt into the oil. Add the chipotle, coriander, cumin, paprika, garlic, onions, apple, ginger, cinnamon and some nutmeg and salt and pepper. Cook for 5 minutes partially covered. Then add the stock, honey, kabocha, carrots and potatoes. Cook partially covered until very tender, 30 minutes. Puree with an immersion blender or in batches in a food processor. Cool and store for a make-ahead meal. Reheat over medium heat and add 1 cup of stock or water to loosen the soup enough to reheat.
- To serve, add a little citrus juice for a pop and top shallow bowls or cups of soup with assorted toppings of your choice.
Nutrition Facts : Calories 271 calorie, Fat 10 grams, SaturatedFat 3.5 grams, Cholesterol 10 milligrams, Sodium 275 milligrams, Carbohydrate 43 grams, Fiber 7.5 grams, Protein 7 grams, Sugar 16 grams
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.
SWEET SQUASH
Cinnamon and ginger give a nice spiced flavor to the moist tender squash halves. You can use up the extra squash in the two recipes that follow.
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the honey, butter, salt, cinnamon and ginger. Cut squash in half; discard the seeds. Cut a thin slice from bottom of squash with a sharp knife to allow it to sit flat. , Place cavity side up in a greased 15x10x1-in. baking pan. Fill squash halves with butter mixture. Cover and bake at 375° for 1 hour or until squash is tender. Uncover; bake 10 minutes longer.
Nutrition Facts : Calories 185 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 212mg sodium, Carbohydrate 36g carbohydrate (18g sugars, Fiber 3g fiber), Protein 2g protein.
More about "sweet meat squash soup recipes"
BEEF AND BUTTERNUT SQUASH SOUP RECIPE - FAITH FAMILY
From faithfamilyandbeef.com
Servings 6Estimated Reading Time 3 minsCategory SoupTotal Time 1 hr 50 mins
- Pull out a stockpot and pour in one tablespoon of olive oil. Heat it up over medium-high heat. Season the stew meat with salt and pepper and add 1/3 of the meat** to the stockpot when the oil is hot and shiny. Sear the meat on all sides and remove from the stock pot. Repeat this process for the remaining stew meat until all the pieces are seared.
- To the same stockpot, add the onion and sauté 2-3 minutes or until the onion becomes tender. Add the water, beef bouillon, garlic and thyme to the pot. Stir it up and make sure you’re getting all the brown tasty bits off the bottom of the pot. Add the stew back to the stockpot and bring to a boil, reduce heat, cover, and simmer, stirring occasionally for 1 hour.
- While the meat is cooking, mix the sour cream and the chipotle peppers together in a small bowl, cover, and refrigerate until serving.
- Add the pureed butternut squash and the cumin to the stockpot and give everything a good stir. Continue to simmer for another 20 to 30 minutes or until the stew meat is fork tender.
31 HEARTY AND DELICIOUS BUTTERNUT SQUASH RECIPES
From foodnetwork.com
Author By
ACORN SQUASH SOUP {HEALTHY & EASY} – WELLPLATED.COM
From wellplated.com
BUTTERNUT SQUASH SOUP WITH SWEET ITALIAN SAUSAGE
From meatwave.com
SQUASH SOUP RECIPES
From allrecipes.com
ROASTED HEIRLOOM SWEET MEAT SQUASH AND CHESTNUT SOUP
From savorymomentsblog.com
SWEET MEAT SOUP – WINTER SQUASH
From wintersquash.ca
SPICY SQUASH SOUP RECIPE - COOKIE AND KATE
From cookieandkate.com
5/5 (10)Total Time 50 minsCategory SoupCalories 194 per serving
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the squash, cut sides down, on the baking sheet and roast for about 30 minutes, or until mostly tender. Let the squash cool for a few minutes, then scoop the flesh into a small bowl and discard the skin. (There might be some bits of squash that aren’t completely cooked, but don’t worry, the rest will cook in the pot with the broth.)
- In a medium pot or Dutch oven, warm the oil over medium heat until shimmering. Add the shallot and cook until softened, about 2 minutes. Add the garlic, reserved squash, pumpkin, 1 teaspoon salt, chile powder, cumin, oregano, coriander and cloves. Cook for 2 to 3 minutes, until the spices are fragrant.
- Pour in the vegetable broth or water and lemon juice. Bring to a simmer over medium-high heat and cook for about 10 minutes, or until the squash is completely softened.
- Using an immersion blender, blend the soup until smooth, about 30 seconds to 1 minute. If you don’t have an immersion blender, blend the soup in a stand blender, in batches (do not fill your blender past the maximum fill line). Securely fasten the blender’s lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer puréed soup to a serving bowl and repeat with remaining batches.
SIMPLE & CREAMY SQUASH SOUP RECIPE - PINCH OF YUM
From pinchofyum.com
25+ BEST ZUCCHINI RECIPES - I HEART NAPTIME
From iheartnaptime.net
60 HEALTHY INSTANT POT RECIPES | TESTED BY AMY + JACKY
From pressurecookrecipes.com
SWEET MEAT SQUASH SOUP RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
RECIPES FOR SWEET MEAT SQUASH - ARG GOURMET
From arggourmet.com
CREAMY SQUASH SOUP – A COUPLE COOKS
From acouplecooks.com
SLOW COOKER BUTTERNUT SQUASH AND SWEET POTATO SOUP | KITCHN
From thekitchn.com
SWEET MEAT SQUASH RECIPES - COOKCREWS.COM
From cookcrews.com
23 BEST FLATBREAD RECIPES - EASY FLATBREAD MEAL IDEAS - GOOD …
From goodhousekeeping.com
20 HEALTHY FALL RECIPES - EASY HEALTHY FALL DINNERS - THE PIONEER …
From thepioneerwoman.com
SWEET MEAT SQUASH RECIPES | BIGOVEN
From bigoven.com
SWEET MEAT SQUASH SOUP - ONE SWEET VEGAN PRINTABLE RECIPES
From sites.google.com
RAO’S IS INTRODUCING 5 NEW PRODUCTS THIS SUMMER - ALLRECIPES
From allrecipes.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.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