BUTTERNUT SQUASH SOUP II
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
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 SOUR CREAM
Skip the line at the corner bistro, and prepare our Butternut Squash Soup with Sour Cream at home. This simple, scrumptious Butternut Squash Soup with Sour Cream can easily be made a part of your smart eating plan.
Provided by My Food and Family
Categories Recipes Using Soup
Time 45m
Yield Makes 8 servings, about 1 cup soup each.
Number Of Ingredients 8
Steps:
- Heat oil in large saucepan on medium heat. Add squash, onions and garlic; cook 5 min. or until crisp-tender, stirring occasionally. Stir in allspice; cook and stir 1 min.
- Add bouillon and water. Bring to boil; cover. Simmer on low heat 15 min. or until squash is tender. Process, in batches, in food processor until smooth. Return to saucepan; cook until heated through, stirring occasionally.
- Ladle into 8 bowls. Top with sour cream.
Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 6 g
CREAM OF BUTTERNUT SQUASH SOUP
Butternut squash makes a luscious soup for chilly days when you need warmth from the inside out. We add potatoes and a touch of chicken soup mix. -Tiffany Smith, Cincinnati, Ohio
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 9
Steps:
- Place the first five ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, 40-45 minutes or until squash and potatoes are tender., Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan. Stir in cream, salt and pepper; heat through. If desired, sprinkle servings with parsley.
Nutrition Facts :
BUTTERNUT SQUASH SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings (2 quarts)
Number Of Ingredients 11
Steps:
- For the soup: Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until beginning to soften, about 5 minutes. Add the squash and cook, stirring occasionally, until beginning to brown around the edges, 8 to 10 minutes. Add the garlic and cook for another minute. Pour in the chicken stock, add the thyme and sage and bring to a simmer. Simmer until the squash is very soft, 10 to 15 minutes. Stir in the heavy cream. Puree using an immersion blender. Season with salt and pepper. Serve immediately, or let cool completely, pour into freezer bags, label and freeze.
- For the topping: When read to serve, mix together the cream and sour cream in a small bowl. Drizzle designs over the soup with the mixture.
BUTTERNUT SQUASH BISQUE WITH SOUR CREAM TOPPING
I've served this wonderful soup to family as well as company. It's especially good to serve in the cooler fall months. - Kristin Arnett, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, toss the squash, carrots, apple, shallots and oil. Transfer to a large roasting pan. , Bake, uncovered, at 400° for 1 hour or until browned and tender, stirring twice. Cool slightly. Place in a food processor; cover and process until almost smooth., In a Dutch oven or soup kettle, cook tomatoes over medium heat for 5 minutes. Add the pureed vegetables, broth, cream, salt and cayenne; heat through (do not boil). Stir in corn and chives. Garnish servings with sour cream and chives if desired.
Nutrition Facts : Calories 170 calories, Fat 6g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 757mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 6g fiber), Protein 4g protein.
BUTTERNUT SQUASH SOUP
Delicious and very easy to make. You can use 3 to 4 cups of chicken broth instead of the water and bouillon cubes. Also works well with half as much cream cheese if you don't want it too rich.
Provided by Mary
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 9
Steps:
- In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
- Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
Nutrition Facts : Calories 397.5 calories, Carbohydrate 20.2 g, Cholesterol 82.5 mg, Fat 33.4 g, Fiber 3 g, Protein 7.7 g, SaturatedFat 17.7 g, Sodium 1081.4 mg, Sugar 3.7 g
CREAMY BUTTERNUT SQUASH WITH CINNAMON SOUP
A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.
Provided by USA WEEKEND columnist Pam Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Yield 8
Number Of Ingredients 14
Steps:
- Heat oil over medium-high heat in a large, deep saute pan until shimmering.
- Add butternut squash, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
- Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
- Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
- Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender, about 10 minutes.
- Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
- Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Nutrition Facts : Calories 177.4 calories, Carbohydrate 21.3 g, Cholesterol 20.6 mg, Fat 10.2 g, Fiber 3.4 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 77.7 mg, Sugar 7.5 g
BUTTERNUT SQUASH SOUP WITH CIDER CREAM
Categories Soup/Stew Milk/Cream Blender Fruit Vegetable Thanksgiving Apple Leek Butternut Squash Fall Sour Cream Simmer Bon Appétit
Yield Serves 10
Number Of Ingredients 13
Steps:
- Melt butter in heavy large saucepan over medium-high heat. Add squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes. Mix in apples, thyme and sage. Add stock and 1 cup cider and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
- Working in batches, purée soup in blender. Return soup to pan. Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour cream in small bowl. Whisk in reduced cider. (Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.)
- Bring soup to simmer. Mix in whipping cream. Ladle soup into bowls. Drizzle with cider cream. Top with chives.
BUTTERNUT AND SOUR CREAM SOUP
My favorite squash recipe. Pretty easy, and soooo tasty. Prep time says one hour because you need to bake the squash before putting it in the soup. I made this vegetarian version based on another version that had chicken stock and cream cheese.
Provided by ladyroseofrohan
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In large suacepan, saute onions butter until tender.
- Add squash, stock, seasonings and bring to boil.
- Turn heat to low. Cook 15 minutes.
- In blender, puree squash with sour cream. Do in batches if necessary.
- Return to saucepan and heat through.
Nutrition Facts : Calories 211.4, Fat 15.4, SaturatedFat 9.3, Cholesterol 40.3, Sodium 298.3, Carbohydrate 19, Fiber 3.1, Sugar 5, Protein 2.5
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BUTTERNUT SQUASH SOUP WITH MAPLE SOUR CREAM - FOOD …
From foodnetwork.com
5/5 (10)Total Time 1 hrCategory Main-DishCalories 234 per serving
- To make the soup, heat a 4- or 6-quart (3.6- or 5.4-liter) Dutch oven or heavy-bottomed pot over medium heat. Lay the bacon in the pot, then spray with nonstick cooking spray (see Cook’s Note) and allow to render and brown to a crisp, 4 to 6 minutes. Remove the bacon from the pot, crumble into a bowl and reserve.
- In the same pot, with the bacon drippings, add the garlic, thyme and bay leaf and cook until fragrant, about 1 minute. Add the squash, carrot and apple. Stir and scrape the bottom of the pot to deglaze, about 1 minute. Add the chicken stock and scrape again to deglaze the pot. Increase the heat to medium-high and bring to a boil, then reduce to a simmer. Simmer, uncovered, for about 30 minutes.
- Remove the thyme sprigs and bay leaf (the thyme leaves should be in the soup). Transfer the soup to a blender in small batches and puree. Pour into a large bowl temporarily. When all the soup is pureed, pour it back into the pot over medium heat. Add the apple cider vinegar, salt and pepper, stir thoroughly, taste and adjust the salt and pepper, if needed.
- To make the maple sour cream, in a small bowl, whisk together the half-and-half, sour cream and maple syrup until smooth and even. Season with a pinch of salt. You want it to taste creamy with a touch of salty and sweet. Serve the soup with the crumbled bacon, a spoonful of maple sour cream and thyme leaves for garnish.
ROASTED BUTTERNUT SQUASH SOUP RECIPE WITH SOUR …
From daisybrand.com
5/5 (3)Total Time 50 minsCategory Main Dishes, Soups And ChiliCalories 213 per serving
- Heat the oven to 425 degrees. Spread the squash in a nonstick 15x10x1-inch pan; drizzle with the oil. Sprinkle the squash with salt and pepper; stir to coat.
- Meanwhile, cook the bacon in a large Dutch oven over medium heat until crisp, stirring frequently. Add the onion, celery, garlic and pepper to the bacon. Cook for 5 to 7 minutes or until tender, stirring frequently.
- Add the broth, cooked squash and all of the remaining ingredients except for the sour cream. Cook until thoroughly heated. Blend with an immersion blender, or place half of the mixture in a regular blender container. Cover and blend until smooth.
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