Cream Of Squash Soup Recipes

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CREAMY BUTTERNUT SQUASH SOUP



Creamy Butternut Squash Soup image

I used to live in Australia, where this soup is served often. I had to have the recipe, and now it's one of my family's favorites. -Tiffany Pope, Draper, Utah

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 9

1/4 cup chopped onion
1 tablespoon butter
3 cups cubed peeled butternut squash
1 medium potato, peeled and cubed
1-1/2 cups water
1-1/2 teaspoons chicken bouillon granules
1/4 teaspoon salt
Dash pepper
1/4 cup evaporated milk

Steps:

  • In a small saucepan, saute onion in butter until tender. Add squash and potato; cook and stir for 2 minutes. Add the water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender., Cool slightly. In a blender, cover and process soup until smooth. Return to the pan; stir in milk and heat through.

Nutrition Facts : Calories 278 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 1008mg sodium, Carbohydrate 49g carbohydrate (11g sugars, Fiber 6g fiber), Protein 6g protein.

CREAM OF BUTTERNUT SQUASH SOUP



Cream of Butternut Squash Soup image

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

4 cups cubed peeled butternut squash (about 1 pound)
2 medium potatoes (about 1 pound), peeled and cubed
1 medium onion, chopped
4 cups water
1 carton (2-1/2 ounces) chicken noodle soup mix
1 cup half-and-half cream
1/4 teaspoon salt
1/4 teaspoon pepper
Chopped fresh parsley, optional

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 :

ROASTED BUTTERNUT SQUASH CREAM SOUP WITH GINGER



Roasted Butternut Squash Cream Soup with Ginger image

This is our favorite butternut squash soup and the whole family loves it. I usually make a huge pot of soup and freeze parts of it before adding the cream. I like my soup thick, so I don't add a ton of vegetable broth, but feel free to thin it out with more broth.

Provided by AnnaLena

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

Time 1h30m

Yield 6

Number Of Ingredients 13

2 small butternut squash, halved lengthwise and seeded
1 tablespoon olive oil, or as needed
2 tablespoons butter
2 onion, chopped
2 ½ cups hot vegetable broth, or more to taste, divided
1 (3 inch) piece piece fresh ginger, peeled and coarsely chopped
½ teaspoon curry powder, or more to taste
½ teaspoon ground cumin, or more to taste
salt and freshly ground black pepper to taste
½ cup heavy whipping cream, or more to taste
1 tablespoon white sugar
¼ teaspoon cider vinegar
1 pinch cayenne pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Brush cut side of butternut squash with olive oil and place on a baking sheet, cut-side down.
  • Bake in the preheated oven until peel is crinkly and butternut squash is soft, about 40 minutes. Scrape flesh into a bowl with a spoon and set aside.
  • Melt butter in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Add squash flesh, 2 cups hot broth, and ginger. Season with ginger, curry, cumin, sugar, salt, and pepper. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes.
  • Puree soup with an immersion blender until smooth. Add more hot broth for a thinner soup. Stir in cream and season to taste with sugar, apple cider vinegar, cayenne pepper, and salt.

Nutrition Facts : Calories 326.7 calories, Carbohydrate 51.4 g, Cholesterol 37.3 mg, Fat 14.1 g, Fiber 8.5 g, Protein 5.1 g, SaturatedFat 7.4 g, Sodium 269.5 mg, Sugar 14 g

CREAMY SUMMER SQUASH SOUP



Creamy Summer Squash Soup image

I adapted this recipe from another I'd come across and created something a little more hearty and creamy. All it needs is the right combination of spices. This is an extremely simple soup to create, and it goes well with any type of hearth or grainy bread.

Provided by User

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

Time 35m

Yield 6

Number Of Ingredients 10

6 small yellow summer squash, trimmed and coarsely chopped
1 large zucchini, trimmed and coarsely chopped
2 cups vegetable stock
1 cup half-and-half cream
2 tablespoons chopped fresh tarragon
1 cup shredded Cheddar cheese
ground white pepper to taste
coarse sea salt to taste
2 tablespoons lemon juice, or more to taste
1 teaspoon chopped fresh tarragon

Steps:

  • Place the summer squash, zucchini, vegetable stock, half-and-half, and tarragon into a large soup pot; bring to a boil, reduce heat to a simmer, and cook until the vegetables are tender, about 10 minutes.
  • 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 nearly smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  • Sprinkle the Cheddar cheese into the hot soup, and allow to melt; stir until thoroughly mixed. Stir in the lemon juice, and top with a sprinkling of tarragon to serve.

Nutrition Facts : Calories 162.6 calories, Carbohydrate 8.8 g, Cholesterol 34.7 mg, Fat 11.4 g, Fiber 2 g, Protein 8.2 g, SaturatedFat 7 g, Sodium 286 mg, Sugar 3.9 g

CREAMY SQUASH SOUP



Creamy Squash Soup image

Gayle Lewis, field editor from Yucaipa, California, simmers a smooth full-flavored soup featuring whatever winter squash is available. "Serve with rolls, fruit and cheese," she suggests.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6-8 servings.

Number Of Ingredients 12

3 bacon strips
1 cup finely chopped onion
2 garlic cloves, minced
2 cups mashed cooked winter squash
2 tablespoons all-purpose flour
1 can (12 ounces) evaporated milk, divided
3 cups chicken broth
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
Sour cream, optional

Steps:

  • In a large saucepan or Dutch oven, cook bacon until crisp; crumble and set aside. Drain all but 1 tablespoon drippings; saute onion and garlic in dripping until tender. , In a blender or food processor, puree squash, flour, 1/3 cup milk and onion mixture; add to pan. Add the broth, curry powder, salt, pepper, nutmeg and remaining milk; bring to a boil over medium heat. Boil for 2 minutes. Top servings with a dollop of sour cream if desired. Sprinkle with bacon.

Nutrition Facts :

DELICATA CREAMY SQUASH SOUP



Delicata Creamy Squash Soup image

A rich and creamy soup, great for cold winter nights.

Provided by Sue Haser

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

Time 1h35m

Yield 5

Number Of Ingredients 7

3 delicata squash, halved lengthwise and seeded
1 onion, chopped
3 cups vegetable broth
1 ½ cups heavy whipping cream
2 tablespoons butter
salt to taste
ground black pepper to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
  • In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
  • Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
  • Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 417.3 calories, Carbohydrate 34 g, Cholesterol 110 mg, Fat 31.6 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 19.4 g, Sodium 344.5 mg, Sugar 8.5 g

CREAM OF ACORN SQUASH SOUP



Cream of Acorn Squash Soup image

This recipe is from the R.S.V.P. section of a November 1985 issue of Bon Appetit magazine. The recipe was requested from the Green Mountain Inn in Stowe, Vermont.

Provided by Leslie in Texas

Categories     < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup butter (1/2 stick)
2 medium onions, thinly sliced
1 large acorn squash, peeled, seeded and cut into small pieces
3 cups chicken stock (preferably homemade)
1 cup unsweetened apple cider
1 cup heavy cream
1 pinch curry
salt & freshly ground black pepper
minced fresh parsley

Steps:

  • Melt butter in heavy large saucepan over medium heat.
  • Add onions and cook, stirring occasionally, about 5 minutes- do not brown.
  • Add squash, chicken stock and apple cider and simmer until squash is tender, about 20 minutes.
  • Puree mixture in processor or blender; strain into another saucepan and place over medium heat.
  • Stir in cream and heat through;do not boil.
  • Add curry powder and season to taste with salt and pepper.
  • Ladle soup into bowls, garnish with minced parsley and serve.

Nutrition Facts : Calories 292.1, Fat 23.9, SaturatedFat 14.4, Cholesterol 78.3, Sodium 244.4, Carbohydrate 16.6, Fiber 1.6, Sugar 3.5, Protein 4.8

BUTTERNUT SQUASH SOUP



Butternut Squash Soup image

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

6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
½ teaspoon dried marjoram
¼ teaspoon ground black pepper
⅛ teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese

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

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