Best Butternut Squash Velvet Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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.

BUTTERNUT SQUASH VELVET



BUTTERNUT SQUASH VELVET image

Categories     Soup/Stew

Yield 4 large bowls

Number Of Ingredients 8

1.5 lbs butternut squash, peeled (making sure to get down to the tender part, which may take a couple of layers) and cubed
3/4 of a medium onion, chopped
1 leek, washed, white and tender green parts, chopped
Olive oil
1 cup water
2 cups chicken stock
1/3 cup cream
Salt and pepper to taste

Steps:

  • Heat oil in a pot. Sweat onions and leeks a bit, then add water, chicken stock, and a bit of salt. Bring to a boil then cover and reduce heat. Cook until squash is very tender, about 20 minutes. Blend the soup until smooth. Return to pot and add about 1/3 cup of cream. Correct salt and serve immediately.

Related Topics