Creamy Butternut Squash Soup Paula Deen Recipes

SWEET AND CREAMY BUTTERNUT SQUASH SOUP

Sweet and Creamy Butternut Squash Soup image

This filling soup serves well as a healthy dessert (squash is an excellent source of magnesium, potassium, vitamins C and A, and a good source of calcium). It can be served hot or cold and has an interesting texture. I like this recipe because it is simple to make, yet has a lovely flavor. If you enjoy a thicker, more custard-like consistency you can use less than the directed amount of skim milk. If you prefer a soupier thickness, then you should add more skim milk during the simmering process.

Provided by 876645

Categories Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
1 butternut squash, peeled and cubed with seeds removed
1 1/2 teaspoons allspice
1/2 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon cinnamon
3/4 cup water
1 quart skim milk
1/2 cup Splenda brown sugar blend (packed)
3/4 cup walnuts (for garnish)
1 pinch cinnamon (for garnish)

Steps:

Heat olive oil in a large frying pan on low.
Add squash and spices.
Stir-cook on low for three minutes and then add water.
Cover pan and increase heat to level six.
Allow to steam for ten minutes.
Remove from heat and blend contents of pan in a food processor with 1/2 quart of skim milk.
Pour food processor mixture into a pot and add Splenda brown sugar blend.
Heat to level 6 while stirring in the remaining skim milk. (The amount of milk added is variable to desired texture.).
Cover and simmer on level 4 for 15 minutes.
If serving warm, ladle soup into bowls and garnish with crushed walnuts and cinnamon. (An alternative is to use more Splenda Brown Sugar Blend).
If serving cold, refrigerate for 2 hours and then follow previous instructions.

CREAMY BUTTERNUT SQUASH SOUP ( PAULA DEEN )

Creamy Butternut Squash Soup ( Paula Deen ) image

Make and share this Creamy Butternut Squash Soup ( Paula Deen ) recipe from Food.com.

Provided by cookiedog

Categories Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs butternut squash, halved, peeled, seeded and cut into 1 inch pieces
1 1/2 cups diced onions
2 carrots, peeled and diced
3 (13 1/4 ounce) cans chicken broth
1/2 teaspoon salt
2 tablespoons butter
1/2 cup light cream or 1/2 cup heavy cream
sour cream

Steps:

In a medium saucepan combine squash, onions, carrots,broth, and salt. Simmer, uncovered, until squash is very tender, about 40 minutes.
Puree soup in a blender or food processor with the butter. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream if desired.

Nutrition Facts : Calories 294.5, Fat 13.6, SaturatedFat 7.8, Cholesterol 35.1, Sodium 1309.6, Carbohydrate 36.9, Fiber 6.3, Sugar 9.7, Protein 10.2

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

Ingredients

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.

CREAMY BUTTERNUT SQUASH SOUP

Creamy Butternut Squash Soup image

This is a creamy soup that uses no cream. I don't remember where I got this recipe but I've been making it for years. You will need a 3 or 4 quart pot.

Provided by Riverside Len

Categories Vegetable

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 celery rib
1 carrot
1 medium onion
2 tablespoons olive oil
1 lb butternut squash
1/2 lb potato
1 -2 teaspoon salt (to your taste)
4 cups hot water

Steps:

Cut up celery, carrot and onion.
Cut up the squash and potatoes into cubes, about 1 inch.
Cook celery, carrot and onion over low heat in the olive oil, about 10 minutes.
Add squash, potatoes and the 4 cups of water.
Simmer, covered until vegetables are tender, about 20 to 25 minutes.
Let soup cool a bit, then put into a food processor or blender and puree.

CREAMY BUTTERNUT SQUASH SOUP

Creamy Butternut Squash Soup image

Make and share this Creamy Butternut Squash Soup recipe from Food.com.

Provided by Geo315

Categories Onions

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs butternut squash
1 1/2 cups diced onions
1/2 cup diced carrot
3 (14 ounce) cans chicken broth
1/2 teaspoon salt

Steps:

Pepper, sour cream and Worcestershire sauce to personal taste.
Dice up the squash and mix with the carrots, onions, broth and salt.
Add pepper here if desired.
Bring to a boil and then simmer for 30 to 40 minutes till all is tender.
Next blend to a smooth cream.
Add the Worcestershire sauce and cream to taste. Thats it! Simple and good. Geo.

Nutrition Facts : Calories 122.8, Fat 1.4, SaturatedFat 0.4, Sodium 862.1, Carbohydrate 23.3, Fiber 4, Sugar 6.2, Protein 6.4

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