Amazing Butternut Squash Soup Recipes

AMAZING BUTTERNUT SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large pot, bring the squash to boil. Reduce to a simmer until squash is soft.
• In a large bowl, mash the softened squash. Mix in the mayonnaise, onion, egg, brown sugar, salt and pepper. Pour the mixture into a 2 quart baking dish.
• In a medium bowl, mix together crackers, Parmesan and butter. Sprinkle over the squash mixture.
• Bake uncovered in the preheated oven for 35 to 45 minutes, until the topping is lightly brown.

BUTTERNUT SQUASH SOUP

Steps:

• In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
• Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

AMAZING BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 400 degrees. Toss peeled and cubed butternut squash in a large bowl with EVOO, garlic salt and pepper to coat thoroughly.
• Arrange on ungreased baking sheet. Roast for 25 - 35 minutes, until squash is browned and tender.
• While squash is roasting, sautee onion and carrot in butter for 10 - 15 minutes or until tender.
• Remove squash when done and add to onions and carrots, sautéing for 5 - 10 minutes to blend flavors.
• Add chicken broth and bring to a boil. Lower heat, cover and simmer for 30 minutes.
• Remove from heat, add half & half and cream cheese, mix until well blended. Let cool for 15 minutes.
• Puree mixture in small batches in food processor or Ninja blender until smooth. Repeat until entire pot is pureed.
• Serve with good quality French bread or breadsticks, enjoy!

AUTUMN SQUASH AND SWEET POTATO SOUP RECIPE

Steps:

• Preheat oven to 400°F and set out a large baking sheet.
• To a large mixing bowl, add vegetables from the roasted vegetables section of ingredients (butternut squash, sweet potato, half an onion, 1 carrot and garlic).
• Add oil, salt and pepper and stir to combine well. Transfer vegetables to baking sheet, then bake in preheated oven for 30-45 minutes, or until vegetables are tender and golden brown. Stir halfway through baking.
• Start this process during the second half of the vegetables roasting, when you have about 10 minutes left.
• Add butter to a large dutch oven or stockpot (whatever you would normally cook a big batch of soup in), and heat over MED HIGH heat.
• Once melted, add diced onion, diced carrot, and diced celery. Sprinkle with salt and pepper and stir.
• Cook for 3-5 minutes, stirring occasionally, until vegetables are softened and lightly golden.
• Stir in cinnamon, rosemary, sage and nutmeg.
• Add roasted vegetables from the baking sheet, then pour in chicken broth.
• Use an immersion blender to puree the soup until smooth or desired texture is reached.
• Continue heating until hot throughout (this time will vary from person to person), mine just took about 5 minutes. Taste, and add salt and pepper if necessary.
• Serve hot, with an optional swirl of heavy cream or sour cream, and/or topped with any desired toppings.

AMAZING BUTTERNUT SQUASH SOUP

Steps:

• On medium heat in large pot sautee sliced onions and garlic in the olive oil with salt till softened not brown, about 10 min. When softened add brown sugar, curry and cinnamon. Stir for 3 minutes, then add squash, sweet potatoes, carrots and apple. Sautee about 5 minutes then add chicken broth or water and soup mix till just covers vegetables. Bring to a boil then lower light cover pot and simmer about 30 minutes till vegetables are soft. Let cool slightly then put through a blender or use a hand blender to puree. Serve with a slight sprinkle of cinnamon if desired.

BEST BUTTERNUT SQUASH SOUP EVER

Steps:

• Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
• Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.