Betty Crocker Butternut Squash Soup Recipes

SLOW-COOKER BUTTERNUT SQUASH SOUP

Steps:

• In 10-inch skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until crisp-tender.
• In 3- to 4-quart slow cooker, mix onion and remaining ingredients except cream cheese.
• Cover; cook on Low heat setting 6 to 8 hours.
• In blender or food processor, place one-third to one-half of mixture at a time. Cover; blend on high speed until smooth. Return mixture to slow cooker. Stir in cream cheese. Cover; cook on Low heat setting about 30 minutes longer or until cheese is melted, stirring with wire whisk until smooth.

SLOW-COOKER BUTTERNUT SQUASH SOUP

Steps:

• In a large skillet, heat oil over medium heat. Add onion; saute until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. Add next 5 ingredients and 5 cups broth to slow cooker. Cook, covered, on low until vegetables are soft, 6-8 hours., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker. Stir in additional broth to reach desired consistency; heat through. If desired, top servings with sour cream. 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 broth if necessary.

GLUTEN-FREE BUTTERNUT SQUASH SOUP

Steps:

• Melt butter in Dutch oven over medium heat. Cook onion in butter, stirring occasionally, until tender. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper and coriander. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until squash is tender.
• Pour about half of the soup into food processor or blender. Cover and process until smooth; pour into another container. Repeat with remaining soup. Return soup to Dutch oven.
• Stir whipping cream into soup. Heat over medium heat, stirring frequently, until hot (do not boil). Garnish with sliced unpeeled pear and pecans.

APPLE CINNAMON BUTTERNUT SQUASH SOUP

Steps:

• In Dutch oven, mix squash, apple, onion, brown sugar, salt, cinnamon and pepper. Add broth. Cover; heat to boiling over medium-high heat. Reduce heat; simmer about 20 minutes or until squash is tender.
• In blender or food processor, place one-third of mixture. Cover; blend until smooth. Repeat twice to use up remaining soup. Return to Dutch oven, stir in milk and yogurt. Heat over low heat, stirring occasionally, just until heated through. Ladle into bowls; sprinkle with chives.

BETTY CROCKER BUTTERNUT SQUASH SOUP

Steps:

• Cook onion in butter in Dutch oven, stirring frequently until tender.
• Stir in broth, squash, 2 sliced pears, the thyme (can substitute 1/2 dried thyme), salt, white pepper and coriander.
• Heat to boiling; reduce heat.
• Cover and simmer 10-15 minutes, or until the squash is tender.
• Pour about half of the soup into a food processor or blender.
• Cover and process, or blend, until smooth.
• Pour into another container and repeat with the remaining soup.
• Return soup to a Dutch oven.
• Stir in the heavy cream.
• Heat, stirring frequently, until hot.
• DO NOT BOIL.
• Garnish with sliced pear and pecans.