Best Yummy Butternut Squash Soup Recipes

YUMMY BUTTERNUT SQUASH SOUP

Yummy Butternut Squash Soup image

This soup is so yummy. And so good for winter time with fresh bread.

Provided by sbm7

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h45m

Yield 8

Number Of Ingredients 13

Ingredients

2 (32 fluid ounce) containers chicken stock
6 cups butternut squash cubes
4 thin carrots, diced
4 stalks celery, diced
½ onion, diced
½ cup white wine
1 tablespoon dried parsley
1 teaspoon dried basil
1 teaspoon minced garlic
3 bay leaves, or more to taste
salt and ground black pepper to taste
½ cup milk, or more to taste
½ cup heavy whipping cream

Steps:

Stir chicken stock, butternut squash, carrots, celery, onion, wine, parsley, basil, and garlic together in a large pot; bring to a boil. Cook at a boil until squash is tender, about 1 hour.
Pour squash mixture into a blender no more than half full. Cover and hold lid in place. Pulse blender a few times before leaving on to blend. Puree in batches until smooth.
Return blended soup to pot; add bay leaves. Bring soup to a boil, reduce heat to medium-low, and cook until beginning to thicken, 30 to 60 minutes. Season soup with salt and pepper. Stir milk and cream through the soup.

Nutrition Facts : Calories 154.7 calories, Carbohydrate 20.5 g, Cholesterol 22.3 mg, Fat 6.7 g, Fiber 3.8 g, Protein 3.2 g, SaturatedFat 3.9 g, Sodium 740.5 mg, Sugar 6.4 g

YUMMY BUTTERNUT SQUASH SOUP

YUMMY BUTTERNUT SQUASH SOUP image

Categories Soup/Stew Vegetable Appetizer Thanksgiving

Number Of Ingredients 12

Ingredients

1 Large Vidalia onion
3T Olive Oil
2 medium size butternut squash--cubed (you need 8 cups of cubed butternut squash before cooking)
1 large clove garlic
3 stalks celery (chopped)
2 carrots (chopped)
2 large Yukon gold potatoes--cubed)
8 cups chicken broth
2T curry powder
several threads of saffron
Salt and Pepper to taste
Whole nutmeg to be grated on top as garnish

Steps:

1. Chop onion, garlic and celery. Saute in 3 T Olive Oil until lightly golden--take care not to let mixture brown. 2. Add carrots and squash and continue to cook on medium heat for approximately 10 minutes. 3. Add 8 cups of broth or water 4. Add cubed potatoes to the soup pot and cook for approximately 45 minutes. 5. Salt/pepper to taste 6. Add 2 T curry powder (start with this and add a little more to taste if desired.) 7. Crumble saffron threads to soup pot. 8. Once spices are well mixed into soup, shut off heat and let the soup sit and cool. 9. Puree soup mixture. 10. Serve with some freshly grated nutmeg on top