EASY PUREED BUTTERNUT SQUASH SOUP
This recipe for pureed butternut squash soup is from the January/February 2008 issue of Everyday Food.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 6
Steps:
- In a large Dutch oven or pot, heat oil over medium heat. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.
- Add squash, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until squash is tender, about 20 minutes.
- Using a blender or an immersion blender, puree broth and vegetables until smooth. If using a blender, work in batches and fill only halfway, allowing heat to escape: Remove cap from hole in lid, cover lid firmly with a dish towel, and blend. Transfer to a clean pot as you work. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice.
EASY BUTTERNUT SQUASH SOUP
When the weather turns cold, get cozy with a bowl of this butternut squash soup. This recipe is super easy. The cream adds richness, but if you're looking to cut calories, it can be omitted. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 9 servings (2 1/4 qt.)
Number Of Ingredients 9
Steps:
- In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.
Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 483mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 6g fiber), Protein 3g protein.
PUREED BUTTERNUT SQUASH SOUP
This Pureed Butternut Squash Soup has pureed butternut squash along with onions, ginger, and garlic for a smooth, creamy texture. Whip up this soup recipe on the next chilly day.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups water. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes.
- Puree soup in 2 batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender's lid, and cover with a dish towel. Stir in juice and 1 1/2 teaspoons salt. Serve hot, with sour cream, pepper, and pumpkin seeds, if desired.
Nutrition Facts : Calories 185 g, Fat 6 g, Fiber 9 g, Protein 3 g
PUREED BUTTERNUT SQUASH SOUP
For several years, we've been enjoying this velvety, healthy soup at Thanksgiving. Butternut squash isn't the easiest thing to cut into, so I buy mine pre-chopped. -Christen Chalmers, Houston, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, heat butter and oil over medium heat. Add onion and carrot; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, stock, sage, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Remove from heat; cool slightly. Process in a blender until smooth. Sprinkle servings with pepper flakes.
Nutrition Facts : Calories 126 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 710mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.
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
EASY BUTTERNUT SQUASH PUREE
Spread the butternut squash puree on pizza dough for an unconventional sauce, or enrich it with a bit of butter and serve it as a side dish for chicken, pork, or lamb.
Provided by Martha Stewart
Categories Butternut Squash Recipes
Yield Makes 3/4 cup
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees. Spread squash in a single layer on a rimmed baking sheet. Toss with oil, and season with salt and pepper. Roast until golden and tender when pierced with a paring knife, about 45 minutes. Remove from oven.
- Transfer squash to the bowl of a food processor; puree until smooth. Season with salt and pepper. Set aside at room temperature until ready to use.
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