Best Butternut Vegetable Soup Recipes

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

BUTTERNUT VEGETABLE SOUP



Butternut Vegetable Soup image

A thick, creamy butternut and bean soup is loaded with colorful, tasty vegetables - potatoes, onion, carrots, and and kale. Serve with crusty bread.

Provided by Kathy

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

Time 1h45m

Yield 10

Number Of Ingredients 12

¼ cup vegetable oil
1 cup finely diced onion
2 teaspoons minced garlic
4 large carrots, thinly sliced
2 cups peeled and cubed butternut squash
12 cups vegetable broth
2 red potatoes, cubed
½ teaspoon dried thyme
1 teaspoon salt
½ teaspoon ground black pepper
4 cups finely chopped kale leaves
1 (16 ounce) can great Northern beans, rinsed and drained

Steps:

  • Heat the vegetable oil in a large Dutch oven over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the carrots and butternut squash; cook and stir until squash begins to brown, about 15 minutes.
  • Pour in the broth. Stir in the red potatoes, thyme, salt, and pepper, and bring to a boil. Reduce heat and simmer until vegetables are tender, about 45 minutes. Stir in the kale and great Northern beans, and simmer until the kale is tender, about 10 minutes.
  • Pour about 3 cups of the soup into a blender, filling the pitcher no more than halfway full (you may have to do this in two batches). Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Return the pureed portion of the soup to the soup pot, leaving the remaining soup chunky. Alternately, you can use a stick blender and partially puree the soup right in the cooking pot.

Nutrition Facts : Calories 186.8 calories, Carbohydrate 27.3 g, Fat 6.6 g, Fiber 5.8 g, Protein 6.4 g, SaturatedFat 1 g, Sodium 820.2 mg, Sugar 6.3 g

BUTTERNUT SQUASH SOUP WITH VEGETABLE STOCK



Butternut Squash Soup With Vegetable Stock image

Make and share this Butternut Squash Soup With Vegetable Stock recipe from Food.com.

Provided by christine.bennett

Categories     Vegetable

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup olive oil
3 lbs butternut squash
6 garlic cloves, unpeeled
2 large onions, peeled and quartered
1/4 cup water
3 cups vegetable stock
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1 teaspoon salt
pepper
2 teaspoons butter
20 fresh sage leaves, sliced

Steps:

  • Preheat the oven to 400°F.
  • Brush the bottom of a baking pan with olive oil and set aside. Cut the squash through the stem ends into halves, prick the skin in several places, and scoop out the seeds.
  • Brush the cut surfaces with about a tablespoon of the olive oil.
  • Put the garlic inside the squash cavities and place halves in the pan cut side down.
  • Add the onions to the pan and brush with remaining olive oil. Pour the water into the bottom of the pan, cover and bake for 50 minutes.
  • Uncover and bake for 5-10 minutes more or until the squash is tender and the onions are soft.
  • When the squash is cooled enough to handle, scoop out the flesh.
  • Squeeze the garlic cloves out of their skins and discard the skins.
  • In batches in a blender, combine the baked vegetables, vegetable stock, thyme, nutmeg, salt and pepper and puree until it is smooth. (If you are making this ahead - chill here - and when ready go to the next direction).
  • Pour the soup into a pot and heat gently.
  • In a small skillet, melt the butter and saute the sage leaves until dark and curled.
  • Garnish each bowl of soup with the sage leaves.

Nutrition Facts : Calories 327.6, Fat 15.9, SaturatedFat 3.2, Cholesterol 5, Sodium 616.4, Carbohydrate 48.6, Fiber 8.3, Sugar 10.8, Protein 4.6

BUTTERNUT VEGETABLE SOUP



Butternut Vegetable Soup image

Walnuts added to the hot soup add a complementary flavor, a little crunch and a nice protein boost. Since I have vegetarians and meat eaters in my midst, I add the cooked turkey breast to the finished soup and heat it for 5 more minutes and all parties are happy. It is a wonderful soup for a cold day but it is also really good served cold on a hot summer day. For the cabbage, I use 1/2 bag of cole slaw salad mix (no dressing).

Provided by StarFire22

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/2 medium onion
3 garlic cloves
3 carrots
3 stalks celery
1/2 turnip, peeled
6 small new potatoes
1 acorn squash, peeled
1 cup cabbage
1 quart butternut squash soup
1 quart water
salt
1 cup walnuts
1 cup cooked turkey breast, shredded

Steps:

  • Chop all vegetables into small bite size pieces placing them into large 4 quart pot.
  • Add butternut squash soup and water.
  • Add salt to taste.
  • Add cooked turkey if desired.
  • Cover and simmer on low heat 40 minutes, stirring occasionally.
  • Ladle into soup bowls and garnish with 1/4 c walnuts.

Nutrition Facts : Calories 471.8, Fat 19.6, SaturatedFat 1.9, Sodium 96.1, Carbohydrate 69.1, Fiber 11.9, Sugar 7.2, Protein 11.8

Related Topics