BUTTERNUT SQUASH SOUP WITH HAZELNUT CREAMER
This harvest butternut squash soup is both savory and sweet, thanks to the unique addition of hazelnut creamer.
Provided by Chris B 47
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Toss butternut squash, olive oil, salt, and black pepper together in a bowl. Place on a baking sheet.
- Bake in the preheated oven until tender, about 1 hour.
- Transfer baked squash to a 4-quart pot and add chicken stock until level with squash. Add ginger and nutmeg and bring to a simmer, about 15 minutes.
- Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Add creamer and stir to combine.
Nutrition Facts : Calories 344.9 calories, Carbohydrate 56.1 g, Cholesterol 0.4 mg, Fat 11.8 g, Fiber 7 g, Protein 3.7 g, SaturatedFat 8.4 g, Sodium 380.8 mg, Sugar 7.8 g
ROASTED BUTTERNUT SQUASH SOUP
Made with rich nutty tahini and a few warm spices, this Roasted Butternut Squash Soup is all the comfort without the use of heavy cream! Smooth, creamy and a little nutty, you won't even know it's vegan!
Provided by Suzy Karadsheh
Categories Soup
Time 1h10m
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees F.
- Arrange the butternut squash and onions in one single layer on a large sheet pan. Season with kosher salt and black pepper. Generously drizzle with extra virgin olive oil (about 3 tbsp) and toss to coat (make sure to spread everything out evenly on the sheet pan). Put the garlic cloves in a small piece of foil and drizzle with olive oil, then fold the foil shut.
- Roast in the heated oven for 30 minutes or until the butternut squash is tender and fully cooked through and charred nicely in some parts.
- Remove from the oven and allow to cool just a little bit, then carefully transfer to the bowl of a large food processor fitted with a blade. Add 2 cups of broth (or less, being careful not to fill the processor too much). Close the lid and blend until smooth.
- Transfer the mixture to a large pot and stir in the remaining broth, spices, and 3 tablespoons of tahini paste. Simmer over medium heat, stirring regularly until the soup is fully warmed through (another 10 minutes or so)
- In a small bowl, mix the remaining tahini paste and honey until well combined.
- When ready to serve, transfer the soup to serving bowls and top each bowl with a drizzle of the tahini and honey mixture and a bit of the crushed hazelnuts, if using. Enjoy!
Nutrition Facts : Calories 180.7 kcal, Carbohydrate 26.8 g, Protein 4.3 g, Fat 8.2 g, SaturatedFat 1.2 g, Sodium 208.4 mg, Fiber 3.9 g, Sugar 9.4 g, ServingSize 1 serving
BUTTERNUT SQUASH SOUP WITH HAZELNUT CREAM
From Williams-Sonoma kitchen
Provided by cbatte
Categories Soups, Stews and Chili
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- In a small saucepan over medium heat, warm cream until steam starts to rise. Remove from heat, add hazelnuts and let cool. Season with salt and pepper; refrigerate for 1 hour. In a small soup pot over medium heat, melt butter. Add onion and saute, stirring occasionally, until tender and translucent, 4-6 minutes. Add cups stock and squash puree and bring to a simmer, stirring; reduce heat to medium-low. Cook,stirring, 12-15 minutes. Puree with blender or stick blender, adding more stock if soup is too thick. Season with salt, pepper and nutmeg. Whisk hazelnut cream until lightly foamy. Ladle soup into 4 bowls and garnish with hazelnut cream.
Nutrition Facts : Calories 494 calories, Fat 51.01773475 g, Carbohydrate 7.7330198325 g, Cholesterol 105.17447475 mg, Fiber 2.6776249730587 g, Protein 5.7230588375 g, SaturatedFat 25.118231266 g, ServingSize 1 1 Serving (228g), Sodium 287.0889565 mg, Sugar 5.0553948594413 g, TransFat 3.187934079 g
BUTTERNUT SQUASH SOUP WITH HAZELNUT CREAM
Make and share this Butternut Squash Soup With Hazelnut Cream recipe from Food.com.
Provided by Mimi Bobeck
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan over medium heat, warm the cream until steam starts to rise.
- Remove from the heat, add the hazelnuts and let cool.
- Season with salt and pepper.
- Refrigerate for 1 hour.
- In a soup pot over medium heat, melt the butter.
- Add the onion and sauté, stirring occasionally, until tender and translucent, 4 to 6 minutes.
- Add the 2 cups stock and the squash puree and bring to a simmer, stirring, then reduce the heat to medium-low.
- Cook, stirring, for 12 to 15 minutes.
- Using a blender or stick blender, puree the soup, adding more stock if the soup is too thick.
- Season with salt, pepper and nutmeg.
- Whisk the hazelnut cream until lightly foamy.
- Ladle the soup into 4 bowls and garnish with the hazelnut cream.
Nutrition Facts : Calories 231.2, Fat 16.5, SaturatedFat 8.7, Cholesterol 42.4, Sodium 50, Carbohydrate 19.7, Fiber 3.2, Sugar 4.2, Protein 5
ROASTED BUTTERNUT SQUASH SOUP
Provided by Molly O'Neill
Categories lunch, soups and stews, appetizer
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees. Using a large, heavy knife, split the squash in half and scrape out the seeds and discard them. Place the squash halves on a baking sheet, season with salt and pepper and roast until very tender, about 1 hour. Use a spoon to scrape out the flesh; set aside, discarding the skin.
- In a large pot set over medium heat, melt the butter. Add the onion and garlic and cook, stirring frequently, until the onion just turns golden, 6 to 7 minutes. Add the stock and squash and cook, uncovered, for 25 minutes. Allow to cool.
- Working in batches, puree the soup in a blender or food processor and return it to the pot. Stir in the milk and cream and reheat. Season to taste with salt and pepper and serve garnished with red onion and chervil.
Nutrition Facts : @context http, Calories 339, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 15 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 1330 milligrams, Sugar 12 grams, TransFat 0 grams
BUTTERNUT SQUASH SOUP WITH CIDER CREAM
Categories Soup/Stew Milk/Cream Blender Fruit Vegetable Thanksgiving Apple Leek Butternut Squash Fall Sour Cream Simmer Bon Appétit
Yield Serves 10
Number Of Ingredients 13
Steps:
- Melt butter in heavy large saucepan over medium-high heat. Add squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes. Mix in apples, thyme and sage. Add stock and 1 cup cider and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
- Working in batches, purée soup in blender. Return soup to pan. Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour cream in small bowl. Whisk in reduced cider. (Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.)
- Bring soup to simmer. Mix in whipping cream. Ladle soup into bowls. Drizzle with cider cream. Top with chives.
CREAMY BUTTERNUT SQUASH SOUP
I used to live in Australia, where this soup is served often. I had to have the recipe, and now it's one of my family's favorites. -Tiffany Pope, Draper, Utah
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, saute onion in butter until tender. Add squash and potato; cook and stir for 2 minutes. Add the water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender., Cool slightly. In a blender, cover and process soup until smooth. Return to the pan; stir in milk and heat through.
Nutrition Facts : Calories 278 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 1008mg sodium, Carbohydrate 49g carbohydrate (11g sugars, Fiber 6g fiber), Protein 6g protein.
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