EASY BUTTERNUT SQUASH SOUP
Creamy and flavorful, butternut squash soup is such a wonderful winter treat. This easy version is made with garlic, heavy cream, and parmesan.
Provided by Vered DeLeeuw
Categories Soup
Time 45m
Number Of Ingredients 9
Steps:
- In a medium stockpot, whisk together the chicken broth, kosher salt, black pepper, garlic powder, onion powder, and dried thyme.
- Add the butternut squash cubes. Bring to a boil over high heat (this should take about 10 minutes), then lower the heat to medium, cover the pot, and cook until the butternut squash is very tender, about 10 minutes.
- Turn the heat off. Puree the soup in batches in your blender or food processor (be careful when handling the hot liquids), or use an immersion blender to puree the soup in the stockpot, as shown in the video below.
- Return the soup to the pot. Turn the heat back on to medium-low. Stir in the heavy cream and the Parmesan and cook, uncovered, just until heated through, about 2 more minutes. Taste to decide if you'd like to add a bit more salt, then serve.
Nutrition Facts : ServingSize 1 cup, Calories 142 kcal, Carbohydrate 17 g, Protein 5 g, Fat 7 g, SaturatedFat 4 g, Sodium 420 mg, Fiber 4 g, Sugar 3 g
BUTTERNUT SQUASH SOUP
Time 30m
Number Of Ingredients 9
Steps:
- Heat oil in a large saucepan over medium heat and sauté onions for 3 to 4 minutes, under they start to soften. Add squash, celery, garlic, potato, and pepper.
- Pour in vegetable broth and bring to a boil over high heat, then reduce heat to low. Simmer uncovered for 25 to 30 minutes, until the squash and potato are tender enough to be pricked with a fork.
- In a blender, puree mixture into a smooth soup.
- Return soup to the saucepan and add cream. Reheat over low heat before serving.
Nutrition Facts : Calories 90, Fat 2, Carbohydrate 18, Sugar 6, Protein 3, Fiber 4, Sodium 780
THE VERY BEST BUTTERNUT SQUASH SOUP!!!!! EVERRR!!!!
No one will not like this soup and everyone will love this soup. That is all... By the way, this is a super easy recipe! I succeeded on my first try. Just keep in mind that the ginger and cumin are what really make the taste of this soup. To make things easier, simply grate the ginger with a cheese grater instead of cutting with a knife. If you bring this anywhere, you'll definitely be bringing home an empty dish so leave some extra at home if you want to have more later.
Provided by Sylvia R
Categories One Dish Meal
Time 35m
Yield 1 large pot, 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil on medium and saute onion, garlic, ginger until soft and golden (about 3, 5 min - make sure not to burn the garlic!).
- Add cumin and mustard seed and saute until you hear the seeds pop (30-60 sec), then stir in the cubed squash and toss to coat, then add stock, bring to a boil and cover.
- Reduce heat and let simmer until the squash is soft and tender. At this point, you want to add the salt and pepper to taste.
- You want to turn heat off and let cool before you puree. Once cooled, this is where you need a blender and an extra pot. You want to place around 3-4 ladles of the soup in the blender - don't fill all the way - and puree, then place in the new pot. Once all the soup is pureed, put back on medium low heat.
- Stir in the cream (make sure you stir enough to get the cream incorporated, otherwise it will curdle).
- Then add your corn and red pepper. Stir occasionally for 5 minutes and VOILA!
Nutrition Facts : Calories 148.4, Fat 8.8, SaturatedFat 2.9, Cholesterol 14.8, Sodium 252.3, Carbohydrate 13.2, Fiber 1.4, Sugar 4.4, Protein 5.2
CREAMY BUTTERNUT SQUASH SOUP
I used to live in Australia, where this soup is served often. I had to have the recipe, and now it's one of my family's favorites. -Tiffany Pope, Draper, Utah
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, saute onion in butter until tender. Add squash and potato; cook and stir for 2 minutes. Add the water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender., Cool slightly. In a blender, cover and process soup until smooth. Return to the pan; stir in milk and heat through.
Nutrition Facts : Calories 278 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 1008mg sodium, Carbohydrate 49g carbohydrate (11g sugars, Fiber 6g fiber), Protein 6g protein.
CREAMY BUTTERNUT SQUASH SOUP
Creamy Butternut Squash Soup is a rich, sweet and savory comfort soup that is perfect for Fall and Winter. Top with croutons and chopped roasted pecans!
Provided by Echo Blickenstaff
Categories Soup
Time 40m
Number Of Ingredients 14
Steps:
- In a large pot, melt butter over medium heat. Add brown sugar and spices to melted better and stir for 1 minute.
- Add chicken stock and apple cider. Bring to a boil.
- Add squash and carrots. Sprinkle with salt and pepper. Cover and simmer for 30 minutes, or until squash and carrots can easily be poked with a fork. Check liquid in the pot while simmering. Add more chicken stock if necessary.
- Pour all the contents of the pot into a blender. Puree until mixture is smooth.
- Blend in 1 cup of heavy cream. Gradually add more until the mixture reaches the consistency of a creamy soup.
- Pour the contents of blender back into the pot and keep warm until ready to serve.
- After serving soup into individual bowls, garnish with croutons and chopped pecans.
Nutrition Facts : Calories 327 kcal, Carbohydrate 43 g, Protein 3 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 57 mg, Sodium 149 mg, Fiber 3 g, Sugar 26 g, ServingSize 1 serving
THICK AND CREAMY ROASTED BUTTERNUT SQUASH SOUP RECIPE
Steps:
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Lay your butternut squash on top of parchment skin side down. Spray flesh of Butternut Squash well with vegetable cooking spray. Season with salt/pepper.
- Roast for 45 minutes and then remove from the oven. Set aside to cool.
- Spray a large stock pot or sauce pan with vegetable cooking spray and place over medium high heat. Add in olive oil. Reduce heat to medium. Put in the diced onion and apple and saute for 10 minutes. Add in the garlic and saute for 5 minutes more. Season with the ½ teaspoon each of salt and pepper.
- Add the pan contents to a large blender.
- Using an ice cream scoop or large spoon, scoop the softened flesh from the butternut squash into a separate bowl. Discard rind.
- Before adding some of the squash to your blender, pour 1 cup of broth into blender base that contains the onion/apple mixture. Add in some of the squash. Put the lid on and blend well. When that is thoroughly blended, pour back into your sauce pan. And repeat process with remaining broth and squash.
- When all has been added back to your sauce pan, add in ½ and ½ and cayenne. Stir to blend well. Taste and adjust spices if needed while warming over medium heat.
- This makes 4 bowls of soup. After pouring into soup bowls, swirl in Fat Free Greek Plain Yogurt or Fat Free Sour Cream, if using. (SP calculations below do not include SP for yogurt or sour cream) Add additional seasoning to taste.
- Per serving on the WW Personal Points Plan, each serving is 2 PP. Enjoy!
VERY CREAMY BUTTERNUT SQUASH SOUP
Creamy Butternut Squash Soup recipe
Categories Vegetarian Soups Almonds Squash Healthy High Fibre Vegan
Time 1h
Yield 8
Number Of Ingredients 18
Steps:
- Put the squash and 3 cups of the vegetable stock in a large pot. Bring to a simmer over medium heat, then reduce the heat, cover and cook until the squash is tender, 15 to 20 minutes. Remove from the heat, and let the squash cool in the cooking water. Using a slotted spoon, remove the squash from the pot. Peel the squash, and set aside. Set aside the pot of cooking liquid. Blanch the almonds in boiling water for 30 seconds. Drain, and squeeze the almonds between your fingertips to remove the skins. Compost or discard the skins. Put the blanched almonds and the remaining 1½ cups vegetable stock into a blender. Blend until smooth, about 1 minute. Add the cooked squash, curry, salt, and pepper and process until smooth. Add the squash mixture to the pot of cooking liquid, and bring just to a simmer over medium heat. Serve hot, garnished with parsley sprigs, pumpkin seeds and cherry tomato halves if desired.
Nutrition Facts :
BUTTERNUT SQUASH SOUP
Love this butternut squash soup recipe sweetened slightly with apple!
Provided by RecipeGirl.com
Categories Soup
Number Of Ingredients 13
Steps:
- In a large skillet, melt the butter and sauté the onions over medium heat until soft. Add the squash, apple and garlic. Sauté for 3 to 5 minutes, stirring occasionally.
- Add the flour, curry powder and nutmeg, stirring constantly to blend. Slowly add the broth, milk (or cream) and orange zest/juice, stirring constantly to combine. Simmer for 20 to 30 minutes until the vegetables are very soft.
- Purée the soup in batches in a blender or food processor. Season with salt and pepper, to taste.
- Serve hot and garnish with parsley, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 173 kcal, Carbohydrate 23 g, Protein 4 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 545 mg, Fiber 3 g, Sugar 12 g
VEGAN BUTTERNUT SQUASH SOUP
Vegan butternut squash soup is a rich, plant based classic fall soup. Full of warming spice and loaded with decadent cashew cream, you'll love diving into this cozy dish on a chilly day.
Provided by Sarah McMinn
Categories Soup
Time 30m
Number Of Ingredients 15
Steps:
- Begin by making the cashew cream. In a high-powered blender, such as a Vitamix, combine all the ingredients for the cashew cream, placing the water at the bottom. Blend on high until completely smooth. Set aside.
- Next, prepare the butternut squash. Do do this, first cut the squash in half lengthwise. Scoop out the seeds and stringy membranes and cut off the ends.Stand the squash up on a flat end. With a sharp knife, remove the skin by carefully cutting it away, trying to keep the knife as close to the flesh as possible. Once all the peel is removed, cut the squash into 1″ cubes.
- In a large soup pot, heat the olive oil over medium-high heat. Add onions and sauté for 3-5 minutes, until onions are translucent. Add minced garlic and sage and sauté for another minute until fragrant. Stir in the carrots, celery, butternut squash, and spices. Stir to fully coat the butternut squash. Add vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until vegetables are tender.
- Remove from heat. Stir in the cashew cream. With an immersion blender, blend your soup until it is completely puréed. If you don't have an immersion blender, you can do this in a food processor. If you are using a food processor, allow your soup to cool slightly before transferring it carefully to the food processor. Be sure not to over-fill your food processor. This is best done in batches. Serve immediately with additional cashew cream, toasted pepitas, or freshly ground pepper.
Nutrition Facts : Calories 160 kcal, Carbohydrate 17 g, Protein 4 g, Fat 9 g, SaturatedFat 1 g, Sodium 642 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
BUTTERNUT SQUASH POTATO SOUP
Stay warm this season with this savory butternut squash potato soup. So spoon up some comfort food and simmer up some love.
Provided by Kathy Carmichael
Categories Soups
Time 6h10m
Number Of Ingredients 19
Steps:
- In a 6-7 quart crockpot, add all ingredients except the coconut milk.
- Cook for 4 hours on high or 8 hours on low
- Add 1 15 ounce can of lite coconut milk (after cooking) or 1 3/4 cup plant milk of choice.
- Using a hand emulsion blender, blend the soup inside the crockpot. You can also blend in small batches.
- Place all ingredients into a high-speed blender
- Blend until smooth.
- Ladle soup into bowls
- Using a squeeze bottle or a spoon, drizzle with cashew cream
- Using a fork, swirl into the bowl
- Add chopped pistachios and chopped sage
- Serve
Nutrition Facts : Calories 344 kcal, Carbohydrate 49 g, Protein 8 g, Sodium 896 mg, Fiber 6 g, Sugar 7 g, Fat 14 g, SaturatedFat 6 g, UnsaturatedFat 7 g, ServingSize 1 serving
COPYCAT RITZ CARLTON CREAMY BUTTERNUT SQUASH SOUP
Rich, silky smooth Creamy Butternut Squash Soup with a hint of sweetness and spices. A perfect cool weather soup.
Provided by Shanna
Categories Appetizers
Time 1h35m
Number Of Ingredients 15
Steps:
- Preheat oven to 400 Deg F. Peel, cut in half, and de-seed butternut squash. Cut into strips then into 1-2 inch chunks. Place in a bowl. Drizzle one tablespoon over the squash then spread out on a baking sheet. Season with nutmeg and cloves.
- Roast the squash for 25 minutes or until fork tender
- While the squash is roasting heat a large stock pot or Dutch oven, add remaining oil, the butter and sauté onions, celery, carrot, and garlic until soft, about 5-7minutes. Season with the salt and pepper.
- Add chicken stock to the sautéed vegetables and stir
- Add in butternut squash to stock mixture once it is removed from oven
- Bring to a boil then let simmer for 30 minutes, stirring occasionally
- Transfer in batches to a blender and puree until very smooth. You can also use an immersion blender. If you don't have high powered blender, strain the soup with a mesh strainer back into the dutch oven
- Add brown sugar, cream and fish sauce, stir well then bring to a simmer. Taste and season with more salt and pepper if desired
- Serve with a sprinkle of grated nutmeg and a few dashes of your favorite hot sauce
CREAMY KETO BUTTERNUT SQUASH SOUP RECIPE
This creamy keto butternut squash soup is a warming, sweet (and a little bit spicy!), gluten-free recipe that you need to enjoy the fall season to the fullest.
Provided by Anna
Categories Lunch
Number Of Ingredients 14
Steps:
- Preheat the oven to 200C (390F).
- Melt 2 tbsp of butter in a microwave and set aside.
- In a mixing bowl, combine the cubed butternut squash, carrots, sea salt, freshly ground black pepper, cinnamon, nutmeg, and ground chipotle pepper to taste. Add the melted butter and toss well so all vegetables are completely coated in seasoning and butter. Place everything on a baking tray lined with parchment paper and bake for 15-20 minutes or until golden brown and fork-tender.
- Meanwhile, heat the rest of the butter in a medium-sized stockpot over a medium heat. Add the onions and garlic and cook until slightly golden. When done, add the vegetable broth and stir well. Add the roasted squash and carrots, bring to a simmer, and let it cook for 10 minutes. Then stir in the heavy cream, bring to a simmer, cook for 5 minutes, and remove from the heat.
- Taste and add extra salt if needed. Using an immersion blender, puree the soup until creamy and smooth.
- Pour into soup bowls and garnish with feta cheese crumbs, freshly grounded black pepper, roasted pumpkin seeds. Ready to serve!
Nutrition Facts : ServingSize 1 serving, Calories 264 kcal, Protein 3 g, Fat 22 g, Carbohydrate 14 g, Fiber 4 g, Sugar 4 g
CREAMY BUTTERNUT SQUASH SOUP
Creamy Butternut Squash Soup is an easy soup recipe that can be made in less than 30 minutes. This warm and cozy soup is perfect to make all fall and winter. It's even great served as a start to your holiday meals! Make it ahead of time and reheat just before serving.
Provided by Nicole | Fresh Apron
Time 30m
Number Of Ingredients 11
Steps:
- Sauté the onion and garlic. Heat oil in a large pot over medium- low heat. Add the onions and garlic. Cook until garlic is fragrant and onions are translucent, about 2-3 minutes.
- Cook. Add the butternut squash, apple, and broth. Increase the heat to medium-high to bring to a simmer. Once simmering, reduce heat and simmer for 15-20 minutes, or until squash is tender.
- Puree. Using an immersion blender, blend until smooth. You could also use a regular blender, just transfer the soup to the blender and puree until smooth. This will require a few batches. Be careful as it will be very hot. Return pureed butternut squash soup to the pot.
- Season. Stir in nutmeg, ginger, and cinnamon. Add heavy cream (optional) and stir to combine. Season with salt and pepper. Taste and adjust seasoning as needed.
- Serve with your favorite toppings and enjoy!
CREAMY INSTANT POT BUTTERNUT SQUASH SOUP
Creamy Instant Pot Butternut Squash Soup, is the perfect quick and easy fall soup recipe prepared in less than half the time in a pressure cooker! It's ridiculously easy to make, incredibly cozy and so delicious! Serve as an appetizer, main or simply on it's own because, it's just that good!
Provided by Taneisha Morris
Number Of Ingredients 14
Steps:
- Starting with butternut squash as a base, add butternut squash, sweet onion, carrots, celery, sweet bell peppers, garlic, thyme, olive oil, chicken stock, salt and black pepper to an Instant Pot or pressure cooker. Securely close lid and set vent (float valve) to "SEALING".
- Set Instant Pot to "Pressure Cook" for 10 minutes - see notes section.
- Once timer has ended, very carefully turn the vent to "VENTING" for quick release, and wait until all of the steam has released and the valve has dropped. Then, remove the lid.
- Remove and discard the thyme. Mix in cream, or wait until after pureed then add cream - the latter is my preference.
- Using an immersion blender or traditional blender, puree the soup until very smooth. If using a traditional blender, ensure the soup has cooled a bit and blend in 2 batches.
- Taste, adding more salt or freshly cracked black pepper if needed.
- Garnish with roasted pumpkin seeds, fresh parsley or chives and a drizzle of cream.
BUTTERNUT SQUASH SOUP
Comforting, nourishing and full of flavor, a simple Butternut Squash Soup is a cold weather staple. This easy-to-make, no-frill recipe requires just a few classic ingredients to create a naturally thick and creamy soup (no cream needed) with hints of sweetness and warmth. This is a simple and traditional soup recipe for everyone to have in their repertoire. A very simple Butternut Squash Soup I chose to share a very simple Butternut Squash Soup, with traditional flavors: butter, onions, garlic, and a pinch of nutmeg for warmth - because I...
Provided by Audrey
Categories Fall
Time 30m
Yield 4-6 people
Number Of Ingredients 1
Steps:
- Step 1 - In a large pot (ideally heavy bottom), melt the butter over medium heat and cook the onion and garlic until soft and translucent.
- Step 2 - Add the butternut squash cubes, stir and cook for 2 more minutes. Add the stock, which should cover the butternut squash cubes entirely. Bring to a simmer and cook for 20-25 minutes until the butternut is fork-tender. Remove from the heat.
- Step 3 - Remove about 2 cups of the stock and set aside. Blend the soup (with a hand blender or in a processor) until smooth. Add some of the reserved stock to reach desired consistency (I often add back about 1 cup, but you can more/less depending on how thick you like your soup). Season with nutmeg, black pepper and salt (optional), to taste.
- For serving, ladle soup into individual bowls and garnish with black pepper, chopped parsley and/or a dollop of heavy cream or crème fraiche.
Nutrition Facts : Calories 200, Fat 20 grams
BUTTERNUT SQUASH SOUP
A creamy homemade butternut squash soup recipe that's perfect for a healthy dinner.
Provided by Chocolate Covered Katie
Categories Soup
Time 15m
Number Of Ingredients 14
Steps:
- *For a smaller amount, feel free to halve the recipe. If you'd prefer to make this soup in an instant pot or crockpot, instructions for both of those methods are written earlier in this post. My personal favorite way to make this soup is using canned coconut milk, but it's also delicious if you use another milk of choice (such as almond) and include the optional oil or coconut butter.Butternut Squash Soup Recipe: Sauté onion with either 1 tbsp oil or spray (or water for fat-free) until it begins to brown. Add garlic and sauté an additional minute. Combine all ingredients except the optional spinach, and bring to a boil. Continue boiling (a low boil, uncovered) until the squash is soft, about 10-15 minutes. Turn off the heat. Either transfer to a blender or use a hand blender to completely puree the soup. If using a blender, do it in two batches. If using the optional spinach, return the soup to the pot and add the spinach. Bring back to a boil and cook just until the spinach wilts. Serve either hot or cold. Leftovers freeze well.View Nutrition Facts
Nutrition Facts : Calories 63 kcal, ServingSize 1 serving
BEST BUTTERNUT SQUASH SOUP EVER
Slightly sweet, this is one of the best soups I've had in a while.
Provided by Chester
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
- Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a 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 into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 23.9 g, Cholesterol 12.3 mg, Fat 5.2 g, Fiber 6.1 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 866.1 mg, Sugar 1.8 g
PAULA DEEN'S CREAMY BUTTERNUT SQUASH SOUP RECIPE
This Paula Deen's creamy butternut squash soup is very nourishing and tasty at the same time. Try this recipe to make your taste buds fall in love with this soup.
Provided by Yamini Rathore
Categories Chef's Delight
Time 45m
Number Of Ingredients 6
Steps:
- Heat the saucepan and add butternut squash to it.
- Add carrots, onion, chicken broth and salt to it.
- Simmer the veggies and the soup for about 40 minutes.
- Put the puree in a food processor, add 2 tablespoon butter to it.
- Blend it well for about a minute, add light cream to it.
- The Paula Deen creamy butternut squash soup is ready to serve.
Nutrition Facts : ServingSize 490 g, Calories 200 kcal, Fat 7 g, SaturatedFat 3.3 g, Cholesterol 17 mg, Sodium 480 mg, Carbohydrate 34 g, Protein 8.4 g, Fiber 7.6 g, TransFat 0.2 g
CREAMY BUTTERNUT SQUASH PASTA
Good veggie dish.
Provided by Melissa Ulmer
Categories Vegetarian Pasta Main Dishes
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain and set aside.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add squash and saute until fork-tender, 10 to 15 minutes. Add garlic, sage, and thyme; cook until fragrant, about 1 minute.
- Fold in cream and spinach; bring to a simmer. Add 1/4 cup Parmesan cheese and season with salt and pepper. Add ziti and toss until evenly coated. Cook until sauce has thickened, 1 to 3 minutes. Remove from heat.
- Divide between 8 bowls. Top with walnuts and more Parmesan.
Nutrition Facts : Calories 426.5 calories, Carbohydrate 48.7 g, Cholesterol 63.3 mg, Fat 21.7 g, Fiber 2.9 g, Protein 10.2 g, SaturatedFat 11.3 g, Sodium 63.2 mg, Sugar 2.5 g
BUTTERNUT SQUASH SOUP
Butternut Squash Soup is one of the most nutritious soups in autumn and winter that can be made in different ways. A bowl of...
Provided by Samira
Categories Food and Recipe
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- Step 1
- First, chop the onion finely and saute it with two tablespoons of oil until golden. To cook butternut squash on the stovetop, first wash it well, peel it. Remove the seeds and cut them into small cubes (1 - 2 inch size) and add them to the pot.
- Step 2
- Saute for another 5 minutes. Cut the potatoes and carrots into small pieces and add to the rest of the ingredients. Add salt and black pepper, cinnamon, and nutmeg and cook for 15 minutes.
- Step 3
- Then add the grated garlic and chicken broth. Let them cook completely with gentle heat for about one and a half hours.
- Step 4
- When the vegetables are fully cooked, puree all the ingredients with an immersion blender until smooth. Then add the cream and put it on gentle heat for 5 to 10 minutes. Taste, and add in more salt and pepper, if desired. Garnish and serve.
Nutrition Facts : Calories 200, Fat 20 grams
DREAMY ROASTED BUTTERNUT SQUASH SOUP
This easy roasted butternut squash soup is unbelievably creamy, satisfying, and so flavorful. It's also very simple to make, delicious when made in advance, and naturally vegan. We stir a little coconut oil right at the end before serving. This adds a faint, sweet coconut flavor. If you do not enjoy coconut, simply skip this step or stir in a little olive oil or butter.
Provided by Adam and Joanne Gallagher
Categories Soup, Main
Time 1h15m
Yield Makes approximately 8 cups
Number Of Ingredients 17
Steps:
- Heat the oven to 400 degrees Fahrenheit (204° C). Line a baking sheet with parchment paper or silicone baking mat.
- Trim the stem end of the squash, and then slice in half lengthwise. If the squash is too large to safely cut in half, cut the squash crosswise in half, just where the thinner end begins to widen. Then slice each piece in half, lengthwise. Scoop out the seeds. (Watch us do this in the recipe video.)
- Brush or spray the cut side of the squash with 1/2 tablespoon of olive oil and season with a generous pinch of salt. Place each piece of squash, cut-side-down onto the prepared baking sheet. Sneak a small sprig of rosemary underneath each piece of squash. Roast the squash until soft inside, 40 to 50 minutes.
- While the squash is in the oven, heat 1 1/2 tablespoons of olive oil in a large Dutch oven or deep pot over medium heat, and then add the leeks, carrots, and whole garlic cloves. Cook, stirring occasionally, until the leeks have softened and smell sweet, 5 to 8 minutes.
- Stir in the cumin, smoked paprika, and red pepper flakes (optional) and cook another 30 seconds. Pour in 5 cups of the broth, add the bay leaf, and bring to a simmer. Taste the broth and adjust with salt and pepper if needed.
- Cook at a low simmer for 15 minutes then turn off the heat and wait for the squash to finish roasting.
- When the squash is roasted and cool enough to handle, use a spoon to scrape out the soft flesh from the peel. Discard the peel and rosemary, and then place the squash into the pot with leeks.
- Remove the bay leaf, and then blend the soup using an immersion blender or transfer to a high speed blender, being careful not to overfill. Blend until smooth and creamy. If the soup is too thick, add some or all of the final cup of broth.
- Stir in the coconut oil, and then adjust with more salt or pepper as needed. Serve with spiced chickpeas on top.
- Open and drain a can of chickpeas, and then pat them very dry.
- Heat a few tablespoons of olive oil in a wide skillet over medium-high heat and then add the chickpeas. Cook, stirring often, until the chickpeas turn a light brown and look crisp, about 10 minutes. Stir in a generous pinch of salt and your favorite spice blend. Transfer to a bowl lined with paper towels and enjoy.
Nutrition Facts : ServingSize 1 cup, Calories 236, Fat 11.5g, SaturatedFat 2.8g, Cholesterol 0mg, Sodium 666.4mg, Carbohydrate 33.4g, Fiber 6.2g, Sugar 7.6g, Protein 4.3g
BUTTERNUT SQUASH SOUP
Steps:
- To make soup: Heat butter in a large 6 quart pot or Dutch oven, over medium high heat. Add onions. Cook for 2 minutes just until beginning to soften and brown. Add garlic, cooking for 1 minute longer. To the pot add squash, sweet potato and apple. Stir to coat with butter.
- To the pot add chicken stock and a large sprig of fresh thyme. Season with 1/2 tsp salt,. Cover pot and simmer on medium-low heat for 45-60 minutes, until squash is fork tender. Remove thyme stems from pot.
- Ladle cooked vegetables and broth into a stand blender and puree. Return puree to pot adding heavy cream, reserved salt, pepper, turmeric, cayenne, ginger and nutmeg. Mix together simmer over medium for 5 minutes.
- Keep warm until serving garnished with fresh thyme, roasted seeds and sour cream.
- While soup cooks roast seeds: Remove seeds from stringy squash fibers. Rinse well and pat dry with paper towels. Toss with 1 1/2 teaspoon olive oil, salt and smoked paprika. (eyeball amounts) Spread in a single layer on a baking sheet. Roast for 10-15 minutes in a preheated 375°F oven. Set aside to cool, then serve as a garnish for soup.
Nutrition Facts : ServingSize 1 serving, Calories 214 kcal, Carbohydrate 31 g, Protein 5 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 28 mg, Sodium 532 mg, Fiber 5 g, Sugar 10 g, UnsaturatedFat 4 g
VITAMIX BUTTERNUT SQUASH SOUP
Steps:
- Place the butternut squash, apples, celery, carrots, water or stock, cinnamon, and salt into the Vitamix. Secure the lid.
- Blend initially on its lowest speed, and increase quickly to the highest speed. Continue blending for 5 minutes and 45 seconds, or until heavy steam escapes from the lid. Serve and enjoy!
Nutrition Facts : Calories 100 cal
More about "very creamy butternut squash soup recipes"
14 BEST BUTTERNUT SQUASH SOUP RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Cathy JacobsPublished 2020-11-05Estimated Reading Time 6 mins
- Slow Cooker Butternut Squash Soup. Warm, soothing, and super-easy to prepare, this slow cooker butternut squash soup is wonderful to come home to on chilly evenings.
- Roasted Butternut Squash Soup. Roasting butternut squash in the oven with brown sugar, cinnamon, and apple cider before you blend it with broth and aromatics is the key to this soup's deeply sweet, caramelized flavor.
- Instant Pot Butternut Squash Soup. Deeply-flavored butternut squash soup without any pre-cooking or sautéeing required? That's the beauty of this blended autumn soup that cooks in your Instant Pot in just 30 minutes.
- Dairy-Free Vegan Butternut Squash Soup. Slowly simmering butternut squash with carrots, celery, garlic, and onions, and celery until they all become ultra-tender is a great way to coax loads of flavor from inexpensive vegetables.
- Butternut Squash Ginger Soup. A knob of freshly grated ginger, plus some dried ground ginger, transform a basic butternut squash soup into something much more exciting.
- Coconut Curry Butternut Squash Soup. Take your tastebuds on a trip to Thailand with this creamy curried butternut squash soup. Packed with sweet, spicy, and lively flavors from coconut milk, curry powder, ginger, honey, and lime juice, it's a total palate-pleaser in one bowl.
- Butternut Squash and Carrot Soup. Carrots add a lovely, vegetal sweetness to this vegan and vegetarian butternut squash soup. With a nice and creamy texture from soy milk, and great herbaceous flavor from fresh sage, it makes a comforting bowlful at lunch or dinner.
- Creamy Butternut Squash Soup. Celebrate the best of seasonal fall produce with this creamy autumn soup that brims with sweet and savory tastes. With nutty-tasting butternut squash, crisp Granny Smith apples, and a creamy coconut milk base, gorgeously accented with cinnamon and sage, it's an explosion of flavors in your bowl and super nutritious to boot.
- Gluten-Free Butternut Squash Soup. Looking for weekday lunch ideas for your family that are gluten-free? You need only 30 minutes to cook up a butternut squash soup that is dairy free and sugar free (and vegan and vegetarian if you make it with vegetable stock).
- Pureed Butternut Squash Soup. Simple and versatile, this pureed butternut squash soup boasts a nicely-spiced flavor from ginger and garlic and brightness from an unexpected ingredient: orange juice.
CREAMY BUTTERNUT SQUASH SOUP RECIPE | SOUTHERN LIVING
From southernliving.com
Servings 10.5Total Time 1 hr 10 mins
EASY BUTTERNUT SQUASH SOUP RECIPE - SOUPNATION.NET
From soupnation.net
BUTTERNUT SQUASH SOUP WITH APPLES RECIPE - ALL INFORMATION ...
From therecipes.info
CREAMY BUTTERNUT SQUASH SOUP - HERBALIFE NUTRITION ...
From herbalifenutritionnook.com
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