Best The Kings Butternut Squash Pumpkin Soup Recipes

WINTER SQUASH SOUP

Winter Squash Soup image

Provided by Ina Garten

Time 50m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons unsalted butter
1 tablespoon good olive oil
2 cups chopped yellow onions (2 onions)
1 (15 - ounce) can pumpkin puree (not pumpkin pie filling)
1 1/2 pounds butternut squash, peeled and cut in chunks
3 cups homemade chicken stock or canned broth
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup half - and - half
Creme fraiche, grated Gruyere, or croutons (see Note), for serving (optional)

Steps:

Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.

CREAMY PUMPKIN AND BUTTERNUT SQUASH SOUP

Creamy Pumpkin and Butternut Squash Soup image

The best squash soup ever!!!! Easy to make and you can do it low fat. Perfect for Thanksgiving or on a cool autumn night.

Provided by Lori W.

Categories Pumpkin

Time 40m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 10

Ingredients

2 onions, chopped
2 tablespoons butter
1 tablespoon olive oil
15 ounces can pumpkin
1 -1 1/2 lb butternut squash, peeled and cubed
3 cups chicken broth (prefer stock) or 3 cups stock (prefer stock)
2 -2 1/2 teaspoons salt, divided
1/2 teaspoon pepper
1 cup half-and-half (can use fat free)
shredded gruyere cheese and crouton

Steps:

In a large saucepan over medium-low heat, sauté onions in butter and oil for 10 minutes. Add pumpkin, squash, broth or stock, 2 teaspoons salt and pepper. Cover and simmer for 20 minutes until squash is very tender. Process mixture until smooth with a hand blender or in a food processor. Add half-and-half and reheat slowly over low heat: add remaining salt to taste. Top servings with Gruyere cheese and croutons, if desired.

BUTTERNUT SQUASH-PUMPKIN SPICE SOUP

Butternut Squash-Pumpkin Spice Soup image

This delicious soup is quick and easy to make by roasting fall-harvested butternut squash. This recipe provides a great way to get that pumpkin spice goodness into your fall soup lineup.

Provided by Howard

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

Time 55m

Yield 6

Number Of Ingredients 12

Ingredients

3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cloves
3 pounds peeled and cubed butternut squash
2 large onions, quartered
1 tablespoon olive oil
4 cups vegetable broth
½ cup heavy cream
½ teaspoon salt
1 (6 ounce) container Greek yogurt

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Mix together cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Set pumpkin spice mix aside.
Place butternut squash and onions in a large bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
Roast in the preheated oven until soft, 25 to 30 minutes. Remove from the oven and transfer to the bowl of a food processor. Add vegetable broth, cream, and salt; blend until smooth. Add 4 tablespoons of the reserved pumpkin spice mix, and blend until combined. Ladle into 6 microwave-safe soup bowls.
Cook each serving in the microwave on high for 1 minute. Stir soup and continue to cook and stir, every 30 seconds, until hot. Top each serving with 1 1/2 tablespoons Greek yogurt and 1/2 teaspoon of pumpkin spice mix.

Nutrition Facts : Calories 284.7 calories, Carbohydrate 40.4 g, Cholesterol 33.5 mg, Fat 13.5 g, Fiber 8.4 g, Protein 5.9 g, SaturatedFat 6.7 g, Sodium 539.1 mg, Sugar 10.6 g

BEST EVER PUMPKIN OR BUTTERNUT SQUASH SOUP

Best Ever Pumpkin or Butternut Squash Soup image

I made this for a dinner party recently and served with French bread it went down very well. I'm not the greatest fan of soups, but as winter is setting in, I find that this is fantastic to have on hand. I make a large amount up on the weekend and take out what I need in the morning so that it has time to defrost before I get home. Once home, 10 minutes on the stove and I have a filling and healthy or filling and luxurious dinner, or starter to stave off the hunger whilst I cook the mains. Time and quantities are relative estimates as I tend to use what I have, and just make sure that the water doesn't evaporate from the pot. It usually takes about an hour and freezes exceptionally well. Add cream for extra richness if you like, but it is not necessary.

Provided by Luschka

Categories Potato

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

1 fresh pumpkin, seeded and diced or 4 butternut squash, peeled seeded and diced
4 potatoes, peeled
1 onion, sliced
1 teaspoon crushed garlic
2 teaspoons dried oregano
water, to cover
120 ml single cream (optional)

Steps:

Saute the sliced onion and crushed garlic in a little olive oil.
Add the pumpkin or butternut squash and peeled potatoes to the pot and immediately add enough water to cover everything.
Add the oregano and cover the pot with a lid that allows steam to escape.
Boil until the pumpkin/butternut squash and potatoes are soft.
Either mash the vegetables for a chunky soup or blend for a smooth soup.
At this point, the soup can be refrigerated for a few days or frozen for a few months or served immediately.
When ready to serve, warm up the soup and mix in the cream saving a little to swirl on each plate. The cream is a delicious extra, but for a lighter, healthier soup I leave out the cream.