Best Quick Butternut Squash Soup Recipes

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QUICK AND EASY BLACK BEAN PUMPKIN & BUTTERNUT SQUASH SOUP



Quick and Easy Black Bean Pumpkin & Butternut Squash Soup image

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

4 cups butternut squash soup
1 (16 ounce) can black beans, no salt added
1 1/2 cups spinach leaves
2 ounces sun-dried tomatoes
1/8 cup feta cheese
1 tablespoon garlic, minced
1 teaspoon cumin (or to taste)
1 teaspoon oregano (or to taste)
1 (16 ounce) can pumpkin, pureed
1 (15 1/2 ounce) can no-salt-added diced tomatoes

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

QUICK BUTTERNUT SQUASH SOUP



Quick Butternut Squash Soup image

Here's a quick, light and creamy soup that warm you on the coldest night. Add some hearty whole grain bread and a tossed salad to make a very satisfying meal.

Provided by erinBOberrin

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 teaspoon olive oil
1 clove garlic, minced
1/2 cup chopped onion
1 teaspoon fresh sage, chopped (or 1t. ground dry sage)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 cups fat-free chicken broth
1 1/2 lbs butternut squash (peeled, seeded, cubed)
parmesan cheese (Garnish)

Steps:

  • Add oil, garlic and onion to large stockpot over medium heat.
  • Saute for 3-4 minutes.
  • Add sage, salt, pepper, broth and squash.
  • Bring to a boil.
  • Cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency).
  • Use stick blender to lightly puree, leaving some chunks, or puree half of the soup in a food processor or blender and return to pot.
  • Garnish with parmesan cheese and more fresh sage (if desired).

HEARTY AND QUICK BUTTERNUT SQUASH SOUP



Hearty and Quick Butternut Squash Soup image

Creamy, thick, hearty and delicious. I was skeptical about whether my family would like this, but I needed a hearty meal in a hurry and we had an unexpected guest. I had left over roasted butternut squash and had just read some squash soup recipes in a magazine. All of their recipes sounded too sweet for my taste, and I didn't have a lot of the ingredients, so I made up my own. Everyone, even my meat-and-potatoes husband loved it. I knew it was a hit when my son suggested that maybe I should write this one down!

Provided by NoThyme2Cook

Categories     Vegetable

Time 1h5m

Yield 2 quarts, 6-8 serving(s)

Number Of Ingredients 11

1 medium butternut squash, cut in half, seeded, brushed with butter, and roasted until tender
1 (32 ounce) box chicken broth
1 large garlic clove, minced
1/2 teaspoon onion salt
1/2 teaspoon fresh ground pepper
1/4 cup butter
fresh thyme
half-and-half, as needed
water, as needed
1 cup cooked quinoa (optional)
thyme, stems with leaves

Steps:

  • Roasted Butternut Squash:.
  • Cut in half length-wish and scoop out seeds. Brush with butter or olive oil. Microwave for about 15 minutes, checking occasionally. When tender, place in a 350 degree oven for another 10-15 minutes to improve color and flavor. Cool.
  • Soup:.
  • Heat chicken broth in a large sauce pan. While it is heating, peel the rind off of the cooked butternut squash and discard. Add the squash to the broth and continue heating. Add the garlic, onion salt, pepper, and butter. Blend with a hand blender until smooth. If it gets too thick add water to desired consistency. Add thyme leaves. To stretch the recipe, add half and half. Ladle into bowls and a lay a thyme stem on top.
  • Quinoa:.
  • Cook according to package directions using chicken broth instead of water and adding a tablespoon of butter or olive oil. Serve on the side or add to the soup at the table.

Nutrition Facts : Calories 181, Fat 8.8, SaturatedFat 5.2, Cholesterol 20.3, Sodium 573.1, Carbohydrate 23.2, Fiber 3.9, Sugar 4.7, Protein 5.3

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