Butternut Squash Soup With A Paleo Kick Recipes

BUTTERNUT SQUASH SOUP II

Butternut Squash Soup II image

This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house.

Provided by Maplebird

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h10m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste

Steps:

Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Nutrition Facts : Calories 305.1 calories, Carbohydrate 59.7 g, Cholesterol 20.9 mg, Fat 6.8 g, Fiber 9.5 g, Protein 6.9 g, SaturatedFat 3.8 g, Sodium 1151.4 mg, Sugar 10.5 g

BUTTERNUT SQUASH SOUP WITH A KICK

Butternut Squash Soup with a Kick image

A great soup to warm you up in a hurry. Great any time of year. You can play with the volumes of jalapeno and ginger and sour cream, to whatever you like. You can vary the amount of sour cream you add depending on how 'hot' you want the soup to taste.

Provided by davey

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons butter
1 onion, diced
2 teaspoons grated fresh ginger
1 jalapeno pepper, seeded and diced
1 (2 pound) butternut squash - peeled, seeded, and cubed
1 (14.5 ounce) can chicken broth
1 (12 fluid ounce) can evaporated milk
½ cup coconut milk
1 tablespoon white sugar
salt and black pepper to taste
1 cup sour cream
1 tablespoon chopped fresh thyme, or to taste

Steps:

Melt the butter in a large pot over medium heat. Stir in the onion, ginger, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 7 minutes. Add the butternut squash and chicken broth, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the squash is tender, about 30 minutes.
Stir in the evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded 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 clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Ladle into bowls, and garnish with sour cream and thyme to serve.

Nutrition Facts : Calories 334.9 calories, Carbohydrate 32.4 g, Cholesterol 46.8 mg, Fat 21 g, Fiber 4 g, Protein 8.2 g, SaturatedFat 13.9 g, Sodium 414.5 mg, Sugar 13.8 g

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