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
FRENCH ONION & BUTTERNUT SQUASH SOUP
Rich and robust Swanson Beef Stock brings major flavor to this cheesy, veggie-packed soup, perfect as a meal or a starter if you're hosting friends.
Provided by campbells
Number Of Ingredients 13
Steps:
- In a large heavy-bottomed pot, melt the butter and oil over medium. Add the onions and season with a pinch of salt. Cook, stirring frequently, until the onions are soft and golden, about 30 minutes.
- Increase the heat to medium-high and add ¼ cup of the stock and the butternut squash. Using a wooden spoon, scrape up brown bits from bottom of the pan and continue to cook, stirring frequently until the onions are deep golden, about 10 minutes more.
- Sprinkle flour over onions and squash, and stir to coat. Pour sherry and stock into the pot and add thyme. Bring to a boil and reduce to a simmer. Cook, partially covered, until squash is tender, about 12 minutes. Season with salt and pepper.
- Preheat the oven to broil with a rack in the top third. Arrange the bread on a rimmed baking sheet and broil until golden on both sides, about 1 to 2 minutes per side.
- Line a rimmed baking sheet with foil and arrange four ovenproof bowls on the prepared baking sheet. Ladle the soup into the bowls and top each with 2 or 3 slices of toasted baguette and sprinkle with cheese. Broil until the cheese is melted and golden in spots, watching carefully as broilers vary in strength, about 5 minutes. Serve warm.
CARAMELIZED BUTTERNUT SQUASH SOUP
Fall comfort food at its best. Garnish with fresh homemade croutons and bacon.
Provided by Christel Boyd
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Heat olive oil in a large pot over high heat. Cook and stir squash in hot oil until completely browned, about 10 minutes. Stir onion, butter, sea salt, and cracked white pepper into the squash; cook and stir together until the onions are completely tender and beginning to brown, about 10 minutes.
- Pour chicken broth and honey over the mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until the squash is tender, about 5 minutes.
- Pour the mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.
- Stir cream, nutmeg, salt, and ground white pepper into the soup to serve.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 24.9 g, Cholesterol 22.9 mg, Fat 10.3 g, Fiber 5.1 g, Protein 2.9 g, SaturatedFat 4.6 g, Sodium 788.4 mg, Sugar 6.7 g
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