Velvet Butternut Squash Soup Recipes

BUTTERNUT SQUASH SOUP II

Butternut Squash Soup II image

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

Ingredients

2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste

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

VELVET BUTTERNUT SQUASH SOUP

Velvet Butternut Squash Soup image

A taste bud-tastic smooth soup that is so easy to make! The cream is optional, but adds to the velvet texture of the finished soup. But without it it is pretty much fat free!

Provided by Marychef

Categories Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 butternut squash
1 large onion
1 carrot
2 pints good quality chicken stock
4 teaspoons ground cumin
2 teaspoons nutmeg
salt and pepper
cream (optional)

Steps:

Peel, de-seed and chop the squash into half inch chucks.
Peel and roughly chop the onion.
Peel and roughly chop the carrot.
Put all the ingredients (except the cream) in a large saucepan.
Bring to the boil, then simmer until the squash and carrots are soft.
Liquidise.
Add cream to taste.
Serve! It really is that easy.

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