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
VITAMIX® BUTTERNUT SQUASH SOUP
I was looking for a great butternut squash soup recipe that was creamy with great flavor. I found that I liked elements of many of the ones out there, but none hit the mark. So I created my own in the Vitamix®! My husband is an extremely picky eater when it comes to food consistency and he loved it. I hope you do as well. This recipe is now in our regular rotation. Top with paprika and parsley or your desired spice.
Provided by APat
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Place butternut squash halves on the prepared baking sheet, flesh side up.
- Roast in the preheated oven until squash is fork tender and easily pierced with a knife, 45 to 50 minutes.
- Meanwhile, heat oil in a skillet over medium heat; add carrot, onion, and garlic and saute until fragrant, 3 to 5 minutes. Remove from heat.
- Remove squash from the oven and cool until easily handled. Scoop cooked squash into a bowl; discard skins.
- Combine chicken broth, 1/2 cup evaporated milk, half-and-half, sauteed veggie mixture, cooked squash, cayenne pepper, salt, and pepper in a high performance blender (such as Vitamix®) in the order listed. Start blending on variable speed 1 and gradually increase to variable speed 10. Blend for 5 minutes 45 seconds, then turn down to variable speed 1.
- Remove the cap while still blending and pour in remaining 3 tablespoons evaporated milk. Blend on variable speed 1 for 10 seconds more.
Nutrition Facts : Calories 338.3 calories, Carbohydrate 46.5 g, Cholesterol 21.4 mg, Fat 15.9 g, Fiber 7.2 g, Protein 7.7 g, SaturatedFat 4.6 g, Sodium 701.8 mg, Sugar 13.9 g
CHUNKY BUTTERNUT SQUASH AND TOMATO SOUP
Our new fall favorite, this delicious soup is a combination of basic ingredients and a generous helping of vegetables. If you love butternut squash as much as we do, you'll love this hearty soup!
Provided by TTV78
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 16
Steps:
- Heat butter and olive oil in a large pot over medium heat. Add onion; cook and stir until tender and translucent, about 5 minutes. Add butternut squash, carrots, celery, and garlic. Stir to combine and cook until slightly tender, about 2 minutes.
- Pour milk and Italian seasoning into the pot with the butternut squash mixture. Stir in cornstarch gradually until combined. Bring to a boil. Mix in diced tomatoes, broth, and tomato sauce. Bring to a boil. Reduce heat to low and simmer until flavors are well combined and squash is softened, about 45 minutes. Season with salt and pepper. Pour soup into bowls and sprinkle basil over each.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 44.4 g, Cholesterol 18.7 mg, Fat 9.6 g, Fiber 8.5 g, Protein 9.8 g, SaturatedFat 4.1 g, Sodium 1059.6 mg, Sugar 19.3 g
BUTTERCUP SQUASH SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 2 servings
Number Of Ingredients 10
Steps:
- In a large pot, melt the butter and cook the onions until tender. Stir in the carrots and jalapeno and toss to coat. Stir in the squash and potato. Pour in the chicken stock and bring to a simmer. Simmer until the vegetables are tender, about 30 minutes. Puree the soup in a blender in batches. Return to the pot and stir in the cream. Season to taste and garnish with the sliced scallion and bell pepper.
AROMATIC BUTTERNUT SQUASH SOUP RECIPE - (4.2/5)
Provided by á-5765
Number Of Ingredients 8
Steps:
- In a large soup pot sauté the onions in the butter until translucent. Add the chicken stock, ginger, and cubed squash. Boil about 20-25 minutes until tender. Stir in the cinnamon, nutmeg, and black pepper. Simmer for 2-3 minutes. Cut the cream cheese into cubes and add to the soup. Puree the soup (in batches if necessary) in a blender or Cuisinart or using an immersion hand blender. To serve, top with your favorite croutons or a sprinkle of finely chopped chives.
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BUTTERNUT SQUASH SOUP - CHELSEA'S MESSY …
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Ratings 3Calories 331 per servingCategory Main Course, Side Dish, Soup
- VEGGIES: Preheat the oven to 425 degrees F. On a very large sheet pan, add the cubed and peeled butternut squash and onion chunks. Peel and discard the outer layers of the entire garlic bulb, making sure to leave the skins of the individual cloves intact (and keep the bulb together as much as possible) Using a sharp knife, cut 1/4th an inch from the top of the cloves. Wrap the entire bulb tightly with foil, adding 1 teaspoon olive oil before sealing it completely. Place the wrapped garlic on the sheet pan along with the squash and onions. Drizzle the remaining 3 tablespoons + 2 teaspoons oil over everything else (yes it's a lot of oil!). Season with salt and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Toss and bake for 15 minutes. Remove, toss, and bake for another 10-15 minutes. Set aside the foil pack of garlic.
- STOCKPOT: Meanwhile, place butter to a large stock pot or soup kettle and melt over medium heat. Add ground nutmeg, cloves, and curry powder. Stir for 1 minute or until fragrant. Transfer the squash, onions, and all the oil leftover on the tray into the pot. Stir to coat the squash in seasonings and butter. Add chicken stock. Cook for 5 minutes over medium high heat. Carefully transfer everything to a large high-powered blender (process in batches, if needed). Add 2-3 cloves of the cooked garlic (more or less, depending on how much you love garlic; I add 3 cloves.). Secure the lid on the blender and carefully blend (if you have Blendtec, blend on soup setting). Avoid too much power or pulsing as it could explode out of the blender. Once very smooth, transfer back to the stock pot and set at medium heat.
- FINISHING TOUCHES: Add in maple syrup and heavy cream (see Note 3). Stir to combine and warm through. Season to taste with salt and pepper again; I add another 1/4 teaspoon salt and 1/8 teaspoon pepper, but add to preference. Ladle into bowls and garnish with toasted and salted pepita seeds.
BUTTERNUT SQUASH SOUP RECIPE - LOVE AND LEMONS
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5/5 Total Time 45 minsCategory Soup
- Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
- Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
- Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.
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- Preheat the oven to 425 F/ 220 C/ gas mark 7. Arrange the squash slices in a single layer on a large baking sheet lined with parchment paper. Season and drizzle with a little oil. Pop in the oven for 30-40 minutes or until the squash is lightly browned and fully cooked. Remove from the oven and peel off the skin. Set aside.
- Whilst the squash is in the oven prepare the soup. In a large pot heat up the oil, add the bay leaf, garlic, ginger, onion and cook for 3-4 minutes over a medium heat stirring often. Add the lentils, spices and seasoning and cook for 2 more minutes.
- Pour in 2 cups of the stock, cover and simmer gently for 15 minutes. Remove from the heat, discard the bay leaf, add in the roasted squash, more stock (still not all) and puree until smooth. Add more stock if needed, adjust seasoning as necessary and serve.
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