Best Sweet Potato Butternut Squash Soup With Lemon Garlic Toast Recipes

CREAMLESS CREAMY SQUASH SOUP

Creamless Creamy Squash Soup image

Here's my go-to recipe for family and friends' get-togethers. One time, my niece devoured three bowls of it and we had to stop her from a fourth so others could have one last spoonful! -Sharon Verea, Thomasville, Georgia

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 small onions, chopped
2 celery ribs, chopped
2 medium carrots, chopped
1 medium butternut squash (3 pounds), peeled, seeded and cut into 1-inch cubes
1 medium sweet potato (about 8 ounces), peeled and cut into 1-inch cubes
1 yellow summer squash, halved lengthwise and sliced
4 garlic cloves, minced
4 cups vegetable broth
2 teaspoons dried savory or herbes de Provence
1/4 teaspoon pepper
Grated Parmesan cheese, optional

Steps:

In a Dutch oven, heat oil over medium heat. Add onions, celery and carrots; cook and stir until onion is tender, 6-8 minutes. Stir in butternut squash, sweet potato and summer squash. Cook and stir until squash and potato are lightly browned, 5-7 minutes. Add garlic; cook 1 minute longer., Add broth, savory and pepper; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 20-25 minutes., Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to pan; heat through. If desired, serve with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 138 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 497mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 7g fiber), Protein 2g protein. Diabetic Exchanges

BUTTERNUT SQUASH SWEET POTATO SOUP

Butternut Squash Sweet Potato Soup image

Lots of taste and beta carotene!

Provided by BVDB

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

¼ cup butter
1 butternut squash - peeled, seeded, and cut into chunks
1 sweet potato, peeled and cut into chunks
1 carrot, peeled and chopped
1 stalk celery, chopped
1 sweet onion, chopped
2 cloves garlic, minced, or more to taste
4 cups chicken stock, or as needed
3 small sweet bell peppers, chopped
salt and ground black pepper to taste

Steps:

Melt butter in a large pot over medium-high heat. Cook and stir butternut squash, sweet potato, carrot, celery, onion, and garlic in hot butter until lightly browned, about 5 minutes.
Pour chicken stock and sweet bell peppers into butternut squash mixture; bring to a boil. Reduce heat to low, cover, and simmer until squash and potato are tender, about 40 minutes.
Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
Return pureed soup to pot and season with salt and black pepper.

Nutrition Facts : Calories 167 calories, Carbohydrate 28.2 g, Cholesterol 15.6 mg, Fat 6.3 g, Fiber 5 g, Protein 2.9 g, SaturatedFat 3.8 g, Sodium 416.3 mg, Sugar 6.6 g