SLOW COOKER BUTTERNUT SQUASH SOUP RECIPE BY TASTY
Here's what you need: medium butternut squash, medium yellow onion, garlic, olive oil, vegetable broth, ground ginger, ground cumin, ground coriander, paprika, cayenne pepper, sea salt, black pepper, fresh thyme, coconut milk, pumpkin seed, fresh chive
Provided by Mel Boyajian
Categories Lunch
Yield 6 servings
Number Of Ingredients 16
Steps:
- Add the butternut squash, onion, and garlic to a slow cooker. Drizzle with olive oil and add vegetable broth, ginger, cumin, coriander, paprika, cayenne, salt, and pepper.
- Cover and cook on high heat for 4 hours.
- Using a hand blender, blend the ingredients until smooth, or transfer to a standard blender or food processor and carefully puree.
- Add the thyme and coconut milk and blend to incorporate.
- Garnish with pumpkin seeds and chives, if desired.
- Enjoy!
Nutrition Facts : Calories 544 calories, Carbohydrate 47 grams, Fat 37 grams, Fiber 3 grams, Protein 2 grams, Sugar 12 grams
BUTTERNUT SQUASH SOUP
Delicious and very easy to make. You can use 3 to 4 cups of chicken broth instead of the water and bouillon cubes. Also works well with half as much cream cheese if you don't want it too rich.
Provided by Mary
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 397.5 calories, Carbohydrate 20.2 g, Cholesterol 82.5 mg, Fat 33.4 g, Fiber 3 g, Protein 7.7 g, SaturatedFat 17.7 g, Sodium 1081.4 mg, Sugar 3.7 g
BUTTERNUT SQUASH SOUP
This deep golden soup is as pretty as it is yummy. If you'd like, you can intensify the garlic flavor by adding an extra bulb. The garlic is what really flavors this soup. -Linda Rose Proudfoot, Huntington, Connecticut
Provided by Taste of Home
Time 1h55m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cut squash into eight large pieces. Place cut side up in a 15x10x1-in. baking pan. Cut 1/4 in. off tops of onion and garlic bulbs (the end that comes to a closed point)., Place cut side up in baking pans. Brush with oil; sprinkle with thyme. Cover tightly and bake 1-1/2 to 2 hours or until vegetables are very tender. Uncover and let stand until lukewarm. , Remove peel from squash and onions; remove soft garlic from skins. In a large bowl, combine vegetables, broth and cream. Puree in small batches in a blender until smooth; transfer to a large saucepan. Add parsley, salt and pepper; heat through (do not boil). Garnish with thyme if desired.
Nutrition Facts : Calories 203 calories, Fat 13g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 510mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 6g fiber), Protein 3g protein.
SUPERB SQUASH SOUP
A totally delicious spiced squash soup, served with mega cheese on toast for dunking.
Provided by Jamie Oliver
Categories Starters Jamie at Home Vegetables Dinner Party Gorgeous Winter Soups Thanksgiving Bonfire night recipes
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Peel and finely chop the onions, carrots and garlic, then trim and finely chop the celery. Deseed and finely chop the chilli. Pick and finely chop the rosemary.
- Heat a couple of lugs of olive oil in a large saucepan over a medium heat, add the sage leaves and fry for 30 seconds, or until crisp, then remove to kitchen paper.
- Place the pan of flavoured oil back on the heat, add the onion, carrot, garlic, celery, chilli, rosemary and a good pinch of sea salt and black pepper, then cook gently for 10 minutes, or until sweet and soft.
- Meanwhile, halve, deseed and rough chop the squash. When the time's up, add the squash and stock to the pan. Bring to the boil and simmer for 30 minutes.
- For the croutons, drizzle a little olive oil over the ciabatta, pat it in, then finely grate and press some grated Parmesan on to each side. Place in a dry, non-stick pan and fry until golden on both sides.
- When the squash is tender, whiz the soup with a stick blender or pour it into a blender and pulse to a smooth purée - leave it slightly chunky, if you prefer.
- Season to perfection with salt and pepper, then divide between bowls, placing 2 croutons on top of each.
- Sprinkle with a few crispy sage leaves and drizzle with a swirl of quality extra virgin olive oil, then serve.
Nutrition Facts : Calories 266 calories, Fat 7.8 g fat, SaturatedFat 2 g saturated fat, Protein 9.3 g protein, Carbohydrate 43.5 g carbohydrate, Sugar 17.6 g sugar, Sodium 3.13 g salt, Fiber 7.6 g fibre
ROASTED BUTTERNUT SQUASH SOUP
This homemade butternut squash soup is the best I've ever tasted! This recipe is super creamy (yet cream-less) and full of delicious butternut flavor. Leftover soup tastes even better the next day. Recipe yields about 4 bowls or 6 cups of soup.
Provided by Cookie and Kate
Categories Soup
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1/2 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
- Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don't worry if the skin or flesh browns-that's good for flavor). Set the squash aside until it's cool enough to handle, about 10 minutes.
- Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering (if your blender has a soup preset, use a medium skillet to minimize dishes.) Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your stand blender (see notes on how to use an immersion blender instead).
- Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).
- Securely fasten the lid. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra creamy and warmed through.
- If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
- If your soup is piping hot from the blending process, you can pour it into serving bowls. If not, pour it back into your soup pot and warm the soup over medium heat, stirring often, until it's nice and steamy. I like to top individual bowls with some extra black pepper.
Nutrition Facts : Calories 155 calories, Sugar 6.9 g, Sodium 1244.8 mg, Fat 6.8 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 24.3 g, Fiber 3.7 g, Protein 2.7 g, Cholesterol 7.6 mg
BUTTERNUT SQUASH SOUP
Steps:
- In a large pot, melt butter over medium heat. Add in the onion, celery, carrot, potatoes, and squash. Cook for 5 minutes, stirring occasionally until vegetables are lightly browned.
- Pour part of the chicken stock until it covers the vegetables and bring it to a boil. Reduce the heat to low and cover the pot. Let it simmer until vegetables are tender, about 40 minutes.
- Using an immersion blender, puree the vegetables until smooth. Stir in the remaining stock until the desired thickness is achieved. Add salt and pepper to taste.
Nutrition Facts : Calories 305 cal
DREAMY ROASTED BUTTERNUT SQUASH SOUP
This easy roasted butternut squash soup is unbelievably creamy, satisfying, and so flavorful. It's also very simple to make, delicious when made in advance, and naturally vegan. We stir a little coconut oil right at the end before serving. This adds a faint, sweet coconut flavor. If you do not enjoy coconut, simply skip this step or stir in a little olive oil or butter.
Provided by Adam and Joanne Gallagher
Categories Soup, Main
Time 1h15m
Yield Makes approximately 8 cups
Number Of Ingredients 17
Steps:
- Heat the oven to 400 degrees Fahrenheit (204° C). Line a baking sheet with parchment paper or silicone baking mat.
- Trim the stem end of the squash, and then slice in half lengthwise. If the squash is too large to safely cut in half, cut the squash crosswise in half, just where the thinner end begins to widen. Then slice each piece in half, lengthwise. Scoop out the seeds. (Watch us do this in the recipe video.)
- Brush or spray the cut side of the squash with 1/2 tablespoon of olive oil and season with a generous pinch of salt. Place each piece of squash, cut-side-down onto the prepared baking sheet. Sneak a small sprig of rosemary underneath each piece of squash. Roast the squash until soft inside, 40 to 50 minutes.
- While the squash is in the oven, heat 1 1/2 tablespoons of olive oil in a large Dutch oven or deep pot over medium heat, and then add the leeks, carrots, and whole garlic cloves. Cook, stirring occasionally, until the leeks have softened and smell sweet, 5 to 8 minutes.
- Stir in the cumin, smoked paprika, and red pepper flakes (optional) and cook another 30 seconds. Pour in 5 cups of the broth, add the bay leaf, and bring to a simmer. Taste the broth and adjust with salt and pepper if needed.
- Cook at a low simmer for 15 minutes then turn off the heat and wait for the squash to finish roasting.
- When the squash is roasted and cool enough to handle, use a spoon to scrape out the soft flesh from the peel. Discard the peel and rosemary, and then place the squash into the pot with leeks.
- Remove the bay leaf, and then blend the soup using an immersion blender or transfer to a high speed blender, being careful not to overfill. Blend until smooth and creamy. If the soup is too thick, add some or all of the final cup of broth.
- Stir in the coconut oil, and then adjust with more salt or pepper as needed. Serve with spiced chickpeas on top.
- Open and drain a can of chickpeas, and then pat them very dry.
- Heat a few tablespoons of olive oil in a wide skillet over medium-high heat and then add the chickpeas. Cook, stirring often, until the chickpeas turn a light brown and look crisp, about 10 minutes. Stir in a generous pinch of salt and your favorite spice blend. Transfer to a bowl lined with paper towels and enjoy.
Nutrition Facts : ServingSize 1 cup, Calories 236, Fat 11.5g, SaturatedFat 2.8g, Cholesterol 0mg, Sodium 666.4mg, Carbohydrate 33.4g, Fiber 6.2g, Sugar 7.6g, Protein 4.3g
BUTTERNUT SQUASH SOUP
Butternut Squash Soup is one of the most nutritious soups in autumn and winter that can be made in different ways. A bowl of...
Provided by Samira
Categories Food and Recipe
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- Step 1
- First, chop the onion finely and saute it with two tablespoons of oil until golden. To cook butternut squash on the stovetop, first wash it well, peel it. Remove the seeds and cut them into small cubes (1 - 2 inch size) and add them to the pot.
- Step 2
- Saute for another 5 minutes. Cut the potatoes and carrots into small pieces and add to the rest of the ingredients. Add salt and black pepper, cinnamon, and nutmeg and cook for 15 minutes.
- Step 3
- Then add the grated garlic and chicken broth. Let them cook completely with gentle heat for about one and a half hours.
- Step 4
- When the vegetables are fully cooked, puree all the ingredients with an immersion blender until smooth. Then add the cream and put it on gentle heat for 5 to 10 minutes. Taste, and add in more salt and pepper, if desired. Garnish and serve.
Nutrition Facts : Calories 200, Fat 20 grams
BUTTERNUT SQUASH SOUP RECIPE BY TASTY
If there's one thing you should be eating more of this fall, it's butternut squash soup (the homemade kind, of course). This seasonal recipe is easy to whip together in no time, and you can make a big batch at once to freeze for lazy nights or on-the-go work lunches.
Provided by Merle O'Neal
Categories Sides
Time 45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Melt the butter in a large pot over medium heat, then add the garlic and onion and sauté for 1-2 minutes, until the onion is translucent.
- Add the potato, celery, carrot, salt, and pepper. Sauté for 3 minutes.
- Add the butternut squash, broth, water, bay leaf, and thyme and stir. Bring to a boil.
- Cover and reduce the heat to low. Simmer for 25-30 minutes.
- Remove the thyme stems and bay leaf.
- Use an immersion or countertop blender to blend the soup until smooth.
- Let cool for 2 minutes, then serve.
- Enjoy!
Nutrition Facts : Calories 680 calories, Carbohydrate 56 grams, Fat 47 grams, Fiber 3 grams, Protein 1 gram, Sugar 14 grams
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BUTTERNUT SQUASH SOUP RECIPE - LOVE AND LEMONS
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5/5 (663)Total Time 45 minsCategory Soup
- Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
- Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
- Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.
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