Best Betty Crocker Butternut Squash Soup Recipes

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BETTY CROCKER BUTTERNUT SQUASH SOUP



Betty Crocker Butternut Squash Soup image

Make and share this Betty Crocker Butternut Squash Soup recipe from Food.com.

Provided by carrie sheridan

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

1/2 cup chopped onion
2 tablespoons butter
2 cups chicken broth
1 lb butternut squash, peeled and seeded
2 pears, peeled and sliced
1 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground coriander
1 cup heavy cream
1 unpeeled pear, sliced
1/2 cup chopped pecans, toasted

Steps:

  • Cook onion in butter in Dutch oven, stirring frequently until tender.
  • Stir in broth, squash, 2 sliced pears, the thyme (can substitute 1/2 dried thyme), salt, white pepper and coriander.
  • Heat to boiling; reduce heat.
  • Cover and simmer 10-15 minutes, or until the squash is tender.
  • Pour about half of the soup into a food processor or blender.
  • Cover and process, or blend, until smooth.
  • Pour into another container and repeat with the remaining soup.
  • Return soup to a Dutch oven.
  • Stir in the heavy cream.
  • Heat, stirring frequently, until hot.
  • DO NOT BOIL.
  • Garnish with sliced pear and pecans.

Nutrition Facts : Calories 530.1, Fat 38.6, SaturatedFat 18.4, Cholesterol 96.8, Sodium 599.1, Carbohydrate 46.1, Fiber 9.4, Sugar 21.2, Protein 7

SLOW-COOKER BUTTERNUT SQUASH SOUP



Slow-Cooker Butternut Squash Soup image

Cream cheese is the secret to a creamy ready-when-you-want-it squash soup.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 6h45m

Yield 6

Number Of Ingredients 9

2 tablespoons butter or margarine
1 medium onion, chopped (1/2 cup)
1 butternut squash (2 lb), peeled, cubed
2 cups water
1/2 teaspoon dried marjoram leaves
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper (cayenne)
4 chicken bouillon cubes
1 package (8 oz) cream cheese, cubed

Steps:

  • In 10-inch skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until crisp-tender.
  • In 3- to 4-quart slow cooker, mix onion and remaining ingredients except cream cheese.
  • Cover; cook on Low heat setting 6 to 8 hours.
  • In blender or food processor, place one-third to one-half of mixture at a time. Cover; blend on high speed until smooth. Return mixture to slow cooker. Stir in cream cheese. Cover; cook on Low heat setting about 30 minutes longer or until cheese is melted, stirring with wire whisk until smooth.

Nutrition Facts : Calories 230, Carbohydrate 15 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 6 g, TransFat 1/2 g

ROASTED BUTTERNUT SQUASH SOUP



Roasted Butternut Squash Soup image

Savor the flavors of this roasted butternut squash soup blended with golden Progresso® chicken broth, vegetables and topped with Progresso® plain panko crispy bread crumbs.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 15

2 tablespoons butter
2 cups diced (3/4-inch) raw winter squash (butternut, hubbard, acorn)
Salt and pepper
2 tablespoons extra-virgin olive oil
1/2 cup diced onion (1/4-inch)
1/4 cup diced celery (1/4-inch)
1/4 cup diced carrot (1/4-inch)
1 cinnamon stick
Sea salt and freshly ground pepper
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1/2 teaspoon ground toasted coriander, if desired
1 1/2 cups Roasted Winter Squash (above)
1/2 cup half-and-half, if desired*
2 tablespoons toasted pumpkin seeds
1/2 cup Progresso™ plain panko crispy bread crumbs, toasted light brown in sauté pan over medium heat

Steps:

  • To make roasted winter squash: Heat oven to 375°F. Heat butter over medium-high heat in an ovenproof sauté pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
  • To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; sauté until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
  • Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)
  • Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.

Nutrition Facts : Calories 240, Carbohydrate 23 g, Cholesterol 15 mg, Fat 3, Fiber 3 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 6 g, TransFat 0 g

EASY BUTTERNUT SQUASH SOUP



Easy Butternut Squash Soup image

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

1 tablespoon olive oil
1 large onion, chopped
3 garlic cloves, minced
1 medium butternut squash (3 pounds), peeled and cubed
4 cups vegetable broth
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup heavy whipping cream
Optional: Additional heavy whipping cream and crispy sage leaves

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.

SLOW-COOKER MAPLE BUTTERNUT SQUASH SOUP



Slow-Cooker Maple Butternut Squash Soup image

Taste the flavors of autumn with squash, apples, maple and spice cooked in a cozy soup.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 7h40m

Yield 8

Number Of Ingredients 12

8 cups cubed peeled seeded butternut squash (about 3 lb)
1 large apple, peeled, chopped
1 large onion, cut into 1-inch pieces
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/8 teaspoon pepper
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1/2 cup half-and-half or milk
1/2 cup real maple syrup
3/4 cup plain yogurt or sour cream
2 tablespoons chopped fresh chives

Steps:

  • Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix squash, apple, onion, cinnamon, nutmeg, salt and pepper. Pour broth over vegetable mixture.
  • Cover; cook on Low heat setting 7 to 8 hours (or on High heat setting 3 hours 30 minutes to 4 hours).
  • Pour about 3 cups of the soup mixture into blender. Cover; blend until smooth. Pour into 8-cup measuring cup or heat-proof pitcher. Blend remaining soup mixture in 2 more batches; pour into measuring cup. Pour pureed soup back into slow cooker. Stir in half-and-half and syrup.
  • If needed, increase heat setting to High; cover and cook about 15 minutes longer or unto hot. Top each serving with yogurt; sprinkle with chives.

Nutrition Facts : Calories 190, Carbohydrate 34 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 22 g, TransFat 0 g

SLOW-COOKER CHEESY BUTTERNUT SQUASH AND TORTELLINI SOUP



Slow-Cooker Cheesy Butternut Squash and Tortellini Soup image

Squash and apple are brilliant additions to this creamy, beer-spiked soup, made extra rich with three kinds of cheese.

Provided by By Tieghan Gerard

Categories     Entree

Time 2h15m

Yield 6

Number Of Ingredients 15

1 small sweet onion, finely diced
2 cloves garlic, grated or finely chopped
1 Honeycrisp or Granny Smith apple, finely diced
3 cups cubed butternut squash
2 carrots, chopped
2 cups Progresso™ chicken broth (from 32-oz carton)
3/4 cup whole milk or heavy cream
1 can (12 oz) beer (I used pumpkin beer)
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried rosemary leaves
1/2 teaspoon each salt and pepper
10 oz cheese tortellini
1 1/2 cups shredded fontina cheese (6 oz)
1/2 cup shredded sharp Cheddar cheese (2 oz)
4 oz crumbled blue cheese, if desired

Steps:

  • Spray or grease 4-quart or larger slow cooker. Add onion, garlic, apple, squash, carrots, chicken broth, milk, beer, crushed red pepper flakes, rosemary, salt and pepper.
  • Cover; cook on Low heat setting 4 to 6 hours or High heat setting 2 to 4 hours. Squash should be tender.
  • Transfer soup to blender; puree until smooth. Return to slow cooker.
  • Add tortellini and cheeses; stir to combine. Cover; cook on High heat setting about 10 minutes or until tortellini is soft.
  • Ladle into bowls; garnish with extra cheese, if desired. Serve with crusty bread.

Nutrition Facts : Calories 310, Carbohydrate 26 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 4 g, Protein 15 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1130 mg, Sugar 9 g, TransFat 0 g

BEST BUTTERNUT SQUASH SOUP EVER



Best Butternut Squash Soup Ever image

Slightly sweet, this is one of the best soups I've had in a while.

Provided by Chester

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

Time 25m

Yield 4

Number Of Ingredients 10

1 ½ tablespoons butter
½ onion, sliced
2 cloves garlic
2 sprigs fresh thyme
½ butternut squash - peeled, seeded, and cut into 1-inch cubes
4 cups chicken stock
½ cube chicken bouillon
1 pinch ground cumin
1 pinch ground allspice
salt and ground black pepper to taste

Steps:

  • Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
  • Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.

Nutrition Facts : Calories 140.1 calories, Carbohydrate 23.9 g, Cholesterol 12.3 mg, Fat 5.2 g, Fiber 6.1 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 866.1 mg, Sugar 1.8 g

SLOW-COOKER BUTTERNUT SQUASH SOUP



Slow-Cooker Butternut Squash Soup image

Much of the work for this soup can be done in advance, and it keeps all day in the slow cooker. This can easily be doubled if you're feeding a crowd. Once you've tried it, try mixing it up-add save or savory with the thyme or replace it with nutmeg. For a vegan version, replace the chicken broth with vegetable broth. -Jennifer Machado, Alta, California

Provided by Taste of Home

Categories     Lunch

Time 6h30m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
1 medium butternut squash (about 4 pounds), peeled and cut into 1-inch pieces
1 pound Yukon Gold potatoes (about 2 medium), cut into 3/4-inch pieces
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
5 to 6 cups chicken or vegetable broth
Sour cream, optional

Steps:

  • In a large skillet, heat oil over medium heat. Add onion; saute until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. Add next 5 ingredients and 5 cups broth to slow cooker. Cook, covered, on low until vegetables are soft, 6-8 hours., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker. Stir in additional broth to reach desired consistency; heat through. If desired, top servings with sour cream. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 124 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 616mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges

HAM AND BUTTERNUT SQUASH SOUP



Ham and Butternut Squash Soup image

Progresso® reduced-sodium chicken broth and ham provide a flavorful addition to this creamy butternut squash soup - a perfect side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 4

Number Of Ingredients 7

2 packages (12 oz each) frozen butternut squash
1 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
2 tablespoons cinnamon-sugar
1/2 teaspoon pepper
2 teaspoons olive oil
1 cup diced cooked ham
1 tablespoon chopped fresh rosemary leaves

Steps:

  • Microwave squash on High 5 minutes or until thawed. In large microwavable bowl, mix squash, broth, cinnamon-sugar and pepper. Microwave uncovered on High 3 to 5 minutes or until thoroughly heated.
  • Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Pat ham dry with paper towels. Cook ham in oil 2 minutes, stirring occasionally, until lightly browned. Add rosemary; cook 1 minute longer.
  • Ladle soup into 4 bowls; sprinkle ham topping in center of each bowl.

Nutrition Facts : Calories 190, Carbohydrate 32 g, Fiber 3 g, Protein 7 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 460 mg

APPLE CINNAMON BUTTERNUT SQUASH SOUP



Apple Cinnamon Butternut Squash Soup image

This apple cinnamon butternut squash soup is perfect for fall, and a fresh twist on the classic belly-warmer. Nothing says you got fall under your thumb more than this deliciously interesting soup, made with love!

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 45m

Yield 8

Number Of Ingredients 11

8 cups cubed seeded peeled butternut squash (2 medium)
1 large apple, peeled, chopped
1 large onion, cut into 1-inch pieces
2 tablespoons packed brown sugar
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/8 teaspoon pepper
3 cups Progresso™ chicken broth (from 32-oz carton)
3/4 cup milk
1 container (6 oz) Greek Fat Free plain yogurt
2 tablespoons chopped fresh chives

Steps:

  • In Dutch oven, mix squash, apple, onion, brown sugar, salt, cinnamon and pepper. Add broth. Cover; heat to boiling over medium-high heat. Reduce heat; simmer about 20 minutes or until squash is tender.
  • In blender or food processor, place one-third of mixture. Cover; blend until smooth. Repeat twice to use up remaining soup. Return to Dutch oven, stir in milk and yogurt. Heat over low heat, stirring occasionally, just until heated through. Ladle into bowls; sprinkle with chives.

Nutrition Facts : Calories 130, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 15 g, TransFat 0 g

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