Healthy Sort Of Delicious Butternut Squash Soup Recipes
DELICIOUS, HEALTHY BUTTERNUT SQUASH SOUP
A perfect soup for those dark, cold evenings winter brings our way (and when squash is so plentiful). This soup has a very pleasant, complex, yet mild flavor that even kids can enjoy. Originally from Today's Parent, October 2010.
Provided by Isabeau
Categories Vegetable
Time 1h
Yield 1 1 soup, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- With a heavy knife, cut squash in half lengthwise. Peel, remove seeds and chop flesh into roughly 1" cubes. You should have about 5 cups.
- Heat oil in a large pot over medium heat. Add onion and garlic, and cook 3 minutes. Add squash, oregano, paprika, and cinnamon, and cook, stirring, 2 minutes. Add broth and bring to a boil. Redcue heat; cover and simmer about 25 minutes, until squash is tender.
- Purée soup untili smooth using an immersion blender, or by carefully ladling soup into a blender or food processor in batches - whir until smooth and return soup to pot. Add cilantro and warm through (with salt and pepper to taste).
Nutrition Facts : Calories 111, Fat 2.6, SaturatedFat 0.2, Sodium 8.4, Carbohydrate 23.3, Fiber 4.2, Sugar 4.2, Protein 2.1
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.
HEALTHY (SORT OF) DELICIOUS BUTTERNUT SQUASH SOUP
This simple soup is SO comforting on a crisp fall day! This recipe courtesy of "America's Test Kitchen."
Provided by MessyChef
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Fry bacon in large skillet. Leave fat in pan and save bacon.
- Cut onion and cook in bacon fat.
- Cut squash in half and scoop out seeds. Peel squash.
- Cut squash in 1 inch chunks. Saute squash with onions for about 10 minutes.
- Add chicken or vegetable broth, bring to boil, then simmer for about 20 minutes. Add salt to taste.
- Puree soup in blender or food processor till smooth.
- Garnish with chopped bacon and sour cream.
Nutrition Facts : Calories 236.1, Fat 8.7, SaturatedFat 3, Cholesterol 12.4, Sodium 1803, Carbohydrate 38, Fiber 6.1, Sugar 8.8, Protein 6.3
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