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
BUTTERNUT SQUASH-PUMPKIN SPICE SOUP
This delicious soup is quick and easy to make by roasting fall-harvested butternut squash. This recipe provides a great way to get that pumpkin spice goodness into your fall soup lineup.
Provided by Howard
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Mix together cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Set pumpkin spice mix aside.
- Place butternut squash and onions in a large bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
- Roast in the preheated oven until soft, 25 to 30 minutes. Remove from the oven and transfer to the bowl of a food processor. Add vegetable broth, cream, and salt; blend until smooth. Add 4 tablespoons of the reserved pumpkin spice mix, and blend until combined. Ladle into 6 microwave-safe soup bowls.
- Cook each serving in the microwave on high for 1 minute. Stir soup and continue to cook and stir, every 30 seconds, until hot. Top each serving with 1 1/2 tablespoons Greek yogurt and 1/2 teaspoon of pumpkin spice mix.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 40.4 g, Cholesterol 33.5 mg, Fat 13.5 g, Fiber 8.4 g, Protein 5.9 g, SaturatedFat 6.7 g, Sodium 539.1 mg, Sugar 10.6 g
WINTER SQUASH SOUP
Provided by Ina Garten
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
- Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.
BUTTERNUT SQUASH SOUP
I've never met anyone who doesn't like butternut squash soup. It's a crowd-pleaser and so easy to make your own. It's colorful, it can be made ahead, and it's incredibly versatile-try adding coconut milk, finishing with toasted, chopped pecans, and/or cinnamon; serve it hot, serve it cold. And this vegetarian soup can easily be made vegan by omitting the cream.
Provided by Amanda Freitag
Categories main-dish
Time 1h15m
Yield 3 quarts or 6 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large soup pot over medium heat. Add the onions and 1 teaspoon of the salt and saute, covered, until the onions are translucent and sweaty, achieving no color, about 10 minutes. Add the garlic about halfway through sweating the onions.
- Add the apples, curry powder, and cayenne and cook for 2 to 3 minutes to extract the apple flavor and bloom the spices. Season with salt.
- Add the squash and stock, season with the remaining 1 teaspoon salt, and stir to combine. Bring to a boil, turn down the heat to maintain a low simmer, and cook, uncovered, for 30 to 45 minutes (checking after 15 minutes), or until the squash is fork-tender.
- Add the cream, stir, and cook for 2 minutes more.
- Remove from the heat and let the soup cool until you can safely transfer it to a blender or food processor, working in batches as needed and adding water as needed to achieve the correct consistency.
- Return the pureed soup to the pot to reheat, then serve, or transfer to containers, cool, seal tightly, and store in the fridge or freezer.
BEST EVER PUMPKIN OR BUTTERNUT SQUASH SOUP
I made this for a dinner party recently and served with French bread it went down very well. I'm not the greatest fan of soups, but as winter is setting in, I find that this is fantastic to have on hand. I make a large amount up on the weekend and take out what I need in the morning so that it has time to defrost before I get home. Once home, 10 minutes on the stove and I have a filling and healthy or filling and luxurious dinner, or starter to stave off the hunger whilst I cook the mains. Time and quantities are relative estimates as I tend to use what I have, and just make sure that the water doesn't evaporate from the pot. It usually takes about an hour and freezes exceptionally well. Add cream for extra richness if you like, but it is not necessary.
Provided by Luschka
Categories Potato
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Saute the sliced onion and crushed garlic in a little olive oil.
- Add the pumpkin or butternut squash and peeled potatoes to the pot and immediately add enough water to cover everything.
- Add the oregano and cover the pot with a lid that allows steam to escape.
- Boil until the pumpkin/butternut squash and potatoes are soft.
- Either mash the vegetables for a chunky soup or blend for a smooth soup.
- At this point, the soup can be refrigerated for a few days or frozen for a few months or served immediately.
- When ready to serve, warm up the soup and mix in the cream saving a little to swirl on each plate. The cream is a delicious extra, but for a lighter, healthier soup I leave out the cream.
CREAMY PUMPKIN AND BUTTERNUT SQUASH SOUP
The best squash soup ever!!!! Easy to make and you can do it low fat. Perfect for Thanksgiving or on a cool autumn night.
Provided by Lori W.
Categories Pumpkin
Time 40m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan over medium-low heat, sauté onions in butter and oil for 10 minutes. Add pumpkin, squash, broth or stock, 2 teaspoons salt and pepper. Cover and simmer for 20 minutes until squash is very tender. Process mixture until smooth with a hand blender or in a food processor. Add half-and-half and reheat slowly over low heat: add remaining salt to taste. Top servings with Gruyere cheese and croutons, if desired.
PUMPKIN SOUP WITH COCONUT MILK
The spices in this soup really marry up well and make this the tasty, flavorful soup it is. I can guarantee you will impress even the fussiest of eaters. If you can use organic vegetables, the soup will have a glorious color and taste more intense. Most people cannot tell that you have used coconut milk instead of cream. This makes it not only taste good, but full of all the health benefits of the coconut. Add a dollop of plain Greek yogurt or some chopped parsley, or drizzle with good quality, cold-pressed extra virgin olive oil. Enjoy and taste the golden color of the sun!
Provided by Pip
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 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Wrap sweet potato in aluminum foil; place on an oven-safe dish to catch drips.
- Bake in the preheated oven until soft, about 45 minutes.
- While the sweet potato is roasting, place pumpkin, carrots, and onions on a baking pan. Brush with olive oil; sprinkle with salt, allspice, and white pepper.
- Bake in the preheated oven until soft, 30 to 40 minutes.
- Peel the sweet potato and squash when cool enough to handle. Transfer to a large saucepan; add carrots, onions, nutmeg, cumin, coriander, ginger, salt, and pepper. Stir in chicken stock and coconut milk. Bring soup to a boil; reduce heat and simmer until fragrant, about 20 minutes. Remove from heat.
- Puree soup using an immersion blender until smooth.
Nutrition Facts : Calories 356.7 calories, Carbohydrate 25.3 g, Cholesterol 3 mg, Fat 28.2 g, Fiber 4.8 g, Protein 4.8 g, SaturatedFat 19.3 g, Sodium 867 mg, Sugar 6.7 g
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14 BEST BUTTERNUT SQUASH SOUP RECIPES - THE SPRUCE EATS
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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.
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- 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.
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