Best Baked Butternut Squash Soup Recipes

BUTTERNUT SQUASH SOUP WITH BAKED CINNAMON APPLES

Butternut Squash Soup with Baked Cinnamon Apples image

This is one of my favorite recipes handed down from a private chef in New York.

Provided by Katie

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h39m

Yield 8

Number Of Ingredients 13

Ingredients

2 tablespoons butter
2 pounds butternut squash - peeled, seeded, and chopped
2 small onions, chopped
2 small carrots, peeled and chopped
2 stalks celery, chopped
5 cups chicken broth
2 ½ teaspoons ground cinnamon, divided
½ teaspoon ground nutmeg
¼ cup maple syrup
salt and ground black pepper to taste
1 cup heavy whipping cream
2 cups peeled and diced Granny Smith apples
¼ cup white sugar

Steps:

Melt butter in a heavy-bottomed pot over medium heat. Add butternut squash, onions, carrots, and celery; cook, stirring often, until onions are tender, about 12 minutes.
Pour broth into the pot; stir in 2 teaspoons cinnamon and nutmeg. Cover and simmer until carrots are soft, about 40 minutes. Stir maple syrup, salt, and pepper into the soup.
Cool soup slightly, about 10 minutes. Puree in a food processor or blender in small batches until smooth. Transfer to another pot; stir in heavy cream.
Preheat oven to 350 degrees F (175 degrees C).
Mix apples, white sugar, and 1/2 teaspoon cinnamon together and spread on a rimmed baking sheet.
Bake apple mixture in the preheated oven until softened, 7 to 8 minutes.
Serve soup garnished with baked apples.

Nutrition Facts : Calories 268.7 calories, Carbohydrate 35.3 g, Cholesterol 51.5 mg, Fat 14.5 g, Fiber 4.1 g, Protein 2.9 g, SaturatedFat 8.8 g, Sodium 674.3 mg, Sugar 20 g

BUTTERNUT SQUASH BAKED WITH BROWN ONION SOUP AND BUTTER

Butternut Squash Baked With Brown Onion Soup and Butter image

This butternut recipe I came up with myself as I got tired of making mashed butternut that consisted of butternut, salt, pepper and butter mashed together Baby cabbage can be used instead of the butternut in the same manner, slice the baby cabbage into 2inch thick slices but not right down to the bottom of the cabbage so that the cabbage stays intact butter the slices thickly sprinkle with soup powder wrap in foil and bake as below. Allow 3 slices per person

Provided by JeanineD 2

Categories Vegetable

Time 40m

Yield 12 slices, 4 serving(s)

Number Of Ingredients 4

Ingredients

2 butternut squash
120 g brown onion soup mix
butter
cooking silver aluminum foil

Steps:

Slice butternut into 2 inch thick rings, place butternut on foil.
Sprinkle the brown onion soup powder over butternut dot with nuts of butter fold foil into a parcel to prevent the butternut, soup and butter from falling out bake at 160C (325F) for 30 to 40 minutes.

Nutrition Facts : Calories 343.3, Fat 0.7, SaturatedFat 0.1, Sodium 2432, Carbohydrate 85.9, Fiber 13.3, Sugar 13.9, Protein 7.9

BAKED BUTTERNUT-SQUASH SOUP

Baked Butternut-Squash Soup image

Provided by Molly O'Neill

Categories dinner, soups and stews, appetizer

Time 1h

Yield Four to six servings

Number Of Ingredients 9

Ingredients

2 butternut squash, about 1 pound each, peeled, seeded and cut into 1-inch pieces
2 carrots, peeled and cut into 1/2-inch pieces
1 medium onion, peeled and finely chopped
3 cups chicken broth, homemade or low-sodium canned
2 teaspoons honey
1/8 teaspoon each of mace, ground ginger, cinnamon and allspice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 sprigs flat-leaf parsley, stems removed, finely chopped

Steps:

Preheat the oven to 400 degrees.
Place the squash, carrots and onion in a shallow roasting pan or casserole. Pour the broth over the vegetables, drizzle with the honey and add all of the spices and the salt and pepper. Cover with aluminum foil and bake until the vegetables are tender, about 45 to 50 minutes.]
Remove the pan from the oven and place the vegetables and the broth in a blender. Puree until smooth. Pass the puree through a sieve into a stockpot. Slowly bring the soup to a boil over medium-low heat. Ladle the soup into bowls and garnish with the chopped parsley.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 1 gram, Carbohydrate 25 grams, Fat 2 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 289 milligrams, Sugar 8 grams

BUTTERNUT SQUASH BAKED WITH BROWN ONION SOUP AND BUTTER

Butternut Squash Baked With Brown Onion Soup and Butter image

This butternut recipe I came up with myself as I got tired of making mashed butternut that consisted of butternut, salt, pepper and butter mashed together Baby cabbage can be used instead of the butternut in the same manner, slice the baby cabbage into 2inch thick slices but not right down to the bottom of the cabbage so that the cabbage stays intact butter the slices thickly sprinkle with soup powder wrap in foil and bake as below. Allow 3 slices per person

Provided by @MakeItYours

Number Of Ingredients 4

Ingredients

2 butternut squash
120 g brown onion soup mix
butter
cooking silver aluminum foil

Steps:

Slice butternut into 2 inch thick rings, place butternut on foil.
Sprinkle the brown onion soup powder over butternut dot with nuts of butter fold foil into a parcel to prevent the butternut, soup and butter from falling out bake at 160C (325F) for 30 to 40 minutes.