EASY BUTTERNUT SQUASH SOUP
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
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.
EASY BUTTERNUT SQUASH AND PEAR SOUP
This soup is great for a cold fall day. I don't often cook using recipes so all amounts are my best guess but feel free to experiment - this recipe is great no matter what I seem to do with it. One helpful hint with the squash: It is really hard to peel so I do not peel it but instead roast it and then scoop the insides out into the soup. It's much easier that way! Serve topped with blue cheese crumbles and crusty bread on the side.
Provided by rxspo
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place butternut squash, onions, pears, tomatoes, and carrot in a large roasting pan. Drizzle olive oil on top. Season with pepper and nutmeg.
- Roast in the preheated oven until squash is easily pierced with a knife, 1 to 2 hours. Cool until squash is easily handled, about 10 minutes.
- Scoop flesh out of the squash with a spoon; place in a pot. Discard peel. Transfer roasted onions, pears, tomatoes, and carrot to the pot. Add 1 cup chicken stock. Puree mixture with an immersion blender until smooth.
- Stir remaining 1 1/2 cups chicken stock into the pot. Heat soup until warmed through, about 10 minutes. Season with salt.
Nutrition Facts : Calories 247.9 calories, Carbohydrate 46.7 g, Cholesterol 0.3 mg, Fat 7.6 g, Fiber 8.8 g, Protein 4 g, SaturatedFat 1.2 g, Sodium 334.3 mg, Sugar 18.6 g
EASY TO MAKE BUTTERNUT SQUASH SOUP
This soup is another of Heather's recipes it is delicious. I'm not a big fan of squash but I love this soup. It's really quick and easy to make with a big taste. Do not leave out the yogurt it enhances this soup.
Provided by Baby Kato
Categories < 60 Mins
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pan, combine the squash, stock, onions and bay leaf, bringing to a boil.
- Cover the pot and reduce the heat to low, simmer for 20 minutes or until squash is tender, then remove from heat.
- Take out the bayleaf and pour into a blender or food processor, puree the soup in batches until smooth.
- If necessary, return to pan and reheat gently.
- Season with 1/4 tsp of fresh grated nutmeg, sea salt and freshly ground black pepper.
- Ladle into soup bowls and swirl 2 tablespoon of yogurt into each bowl, sprinkle with the remaining nutmeg and enjoy.
Nutrition Facts : Calories 195.9, Fat 2.9, SaturatedFat 0.8, Cholesterol 6.3, Sodium 456.5, Carbohydrate 37.8, Fiber 5.3, Sugar 10.6, Protein 8.1
QUICK AND EASY BLACK BEAN PUMPKIN & BUTTERNUT SQUASH SOUP
A delightful and healthy vegetarian soup with high fiber, protein, potassium and iron! The pumpkin adds a thicker texture where the butternut squash base keeps it sweet and "soupy". Serve in a Whole grain bread bowl or with a whole grain loaf to top off this delectable meal!
Provided by Lyss the nutritioni
Categories Black Beans
Time 9m
Yield 4-6 cups, 5 serving(s)
Number Of Ingredients 10
Steps:
- Pour soup carton into a large pot and cook on medium.
- Add spinach leaves and stir until mixed together and let simmer for a few minutes.
- Stir in garlic and continue to cook on medium heat for a few minutes and then add cumin and oregano to taste.
- Then add black beans, tomatoes (if used), feta cheese, and sun dried tomatoes.
- Stir together making sure all ingredients are mixed evenly and then let simmer for a minute or two until thoroughly heated.
- Serve with toasted whole wheat bread or in a whole grain bread bowl.
Nutrition Facts : Calories 172.5, Fat 1.8, SaturatedFat 0.8, Cholesterol 3.3, Sodium 299.7, Carbohydrate 32.9, Fiber 8.7, Sugar 8.3, Protein 10.1
EASY SLOW COOKER BUTTERNUT SQUASH SOUP
I got this recipe from my fiance's mom -- it's easy and tastes fantastic. It's even better the next day.
Provided by Nicole
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 8h30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Cook and stir onions in hot oil until softened, 5 to 10 minutes. Stir in rosemary and black pepper; transfer mixture to a slow cooker. Pour vegetable stock, butternut squash, and apples into slow cooker.
- Cook on Low for 8 hours (or cook on High for 4 hours).
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Puree soup using an immersion blender until smooth. Alternately, puree soup in batches in a food processor until smooth. Season with salt. Ladle soup into oven-safe bowls and sprinkle Swiss cheese and walnuts over the top.
- Cook soup under the preheated broiler until cheese is hot and bubbling, 1 to 2 minutes.
Nutrition Facts : Calories 206.1 calories, Carbohydrate 24.5 g, Cholesterol 12.4 mg, Fat 10.8 g, Fiber 4.4 g, Protein 6.7 g, SaturatedFat 3.2 g, Sodium 223.1 mg, Sugar 8 g
EASY ROASTED BUTTERNUT SQUASH SOUP WITH GINGER & COCONUT MILK
A gorgeous, velvety soup that's full of flavor. It's oh-so easy to make, too - no peeling or dicing, just roast your butternut halves, peel off the skin, an blend the squash with ginger, vegetable broth, coconut milk, and a tiny splash of maple syrup. Yummmm.
Provided by Kare for Kitchen Treaty
Time 50m
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees Fahrenheit. Using a sharp, sturdy knife, carefully cut off the stem of the butternut squash, then cut the squash in half vertically. Scoop out the seeds and either discard or save for roasting. Brush the inside of each half with the 2 teaspoons olive oil and place cut side down on a rimmed baking sheet. Bake until a fork easily pierces the flesh, about 45 minutes. Remove squash halves from oven and set aside to cool a bit.
- Set a medium pot over low heat. When hot, add the olive oil and then the onion. Sweat the onion, stirring occasionally, until tender and translucent but not golden, about 8 minutes. (To sweat onion, make sure your heat is low and you can barely hear a sizzle). Add 1 1/2 cups of the broth, ginger, 1/2 teaspoon salt, 1/4 teaspoon pepper, and maple syrup. Bring to a simmer. Simmer, covered, for 5 minutes.
- Peel the skins off of the cooked butternut squash and add cooked flesh to the pot. Using an immersion blender or working with a countertop blender in batches, puree the entire mixture.
- Return the puree to the pan (if you are using a countertop blender; if you used an immersion blender, you're already there!) Stir in the coconut milk. Bring back to a simmer. Taste and add additional salt and pepper if desired. If you prefer your soup to be thinner, add the remaining broth.
- Remove from heat, ladle into bowls, and add garnishes if desired. Serve.
- Store leftovers in an airtight container in the refrigerator. Keeps for about 3 days.
Nutrition Facts : ServingSize 1 /4 of recipe - about 1 1/2 cups per serving, Calories 367 kcal, Sugar 10 g, Sodium 392 mg, Fat 25 g, SaturatedFat 16 g, Carbohydrate 38 g, Fiber 6 g, Protein 3 g
EASY PUREED BUTTERNUT SQUASH SOUP
This recipe for pureed butternut squash soup is from the January/February 2008 issue of Everyday Food.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 6
Steps:
- In a large Dutch oven or pot, heat oil over medium heat. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.
- Add squash, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until squash is tender, about 20 minutes.
- Using a blender or an immersion blender, puree broth and vegetables until smooth. If using a blender, work in batches and fill only halfway, allowing heat to escape: Remove cap from hole in lid, cover lid firmly with a dish towel, and blend. Transfer to a clean pot as you work. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice.
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