Best Quick Golden Squash Soup Recipes

GOLDEN BUTTERNUT SQUASH SOUP

Golden Butternut Squash Soup image

I created this soup for my vegan relatives for Christmas Eve, but everyone ended up loving it, too! It's so creamy and delicious. -Susan Sabia, Windsor, California

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 cups cubed peeled butternut squash
2 medium carrots, chopped
1 medium sweet red or yellow pepper, chopped
1 medium Gala apple, peeled and chopped
1 small onion, chopped
2 cups water
2 teaspoons vegetable base
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1-1/2 cups unsweetened almond milk

Steps:

In a large saucepan, heat oil over medium heat. Add squash, carrots, red pepper, apple and onion; cook and stir until crisp-tender, 8-10 minutes. Stir in water, vegetable base and seasonings. Bring to a boil; reduce heat. Simmer, uncovered, until vegetables are tender, 8-10 minutes. Stir in almond milk., Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan and heat through.

Nutrition Facts : Calories 110 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 486mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

GOLDEN SQUASH SOUP

Golden Squash Soup image

This special recipe from my mother-in-law is one that I enjoy making as part of our fall meals. The soup is so pretty that it dresses up the table. We think it hits the spot on crisp evenings. -Maryann Klein, Washington Township, New Jersey

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 12

Ingredients

3 leeks (white portion only), sliced
4 medium carrots, chopped
5 tablespoons butter
3 pounds butternut squash, peeled and cubed
6 cups chicken broth
3 medium zucchini, peeled and sliced
2 teaspoons salt
1/2 teaspoon dried thyme
1/4 teaspoon white pepper
1 cup half-and-half cream
1/2 cup 2% milk
Grated Parmesan cheese and chives, optional

Steps:

In a Dutch oven, saute leeks and carrots in butter for 5 minutes, stirring occasionally. Add the squash, broth, zucchini, salt, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender. Cool until lukewarm. , In a blender, puree soup in small batches until smooth; return to pan. Stir in cream and milk; heat through (do not boil). Sprinkle with cheese and chives if desired.

Nutrition Facts :

GOLDEN SQUASH SOUP

Golden Squash Soup image

Provided by Food Network

Time 45m

Yield 8 to 10 cups

Number Of Ingredients 13

Ingredients

1 butternut squash
1/2 cup maple syrup
2 tablespoons Chinese 5-spice powder
1 tablespoon coriander seed
2 tablespoons olive oil, plus more for frying
1/2 large Walla Walla onion, sliced
1 teaspoon crushed red pepper flakes
2 cups chicken stock, plus more if needed
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 bunch fresh sage
Creme fraiche, for serving
Porcini salt, for serving

Steps:

Preheat the grill to 350 degrees F. Peel and slice the butternut squash into 1 to 2-inch wedges. Place in a large bowl and season with the maple syrup and Chinese 5-spice powder. Grill the squash until grill marks appear, about 4 minutes per side. Set aside to cool. Meanwhile, crush the coriander seeds in a mortar and pestle. Heat the olive oil in a large pot over medium-high heat and add the onions. Cook until soft. Add the coriander and red pepper flakes and cook until the onions are barely caramelized, about 10 minutes. Add the grilled squash and chicken stock and bring to a boil. Lower the heat to medium and simmer for 15 to 20 minutes to help the flavors develop. Take the soup off the heat and blitz in a blender until smooth. Season with salt and pepper, to taste. If the soup gets too thick, add more chicken stock to thin it out. Chiffonade half the sage leaves, leaving the other half whole. Fry all the sage leaves in a pan of hot olive oil until the leaves are crispy and still green. Ladle the soup into cups, top with 1 teaspoon creme fraiche, and garnish with fried sage and porcini salt.