Butternut Vegetable Soup Recipes
BUTTERNUT SQUASH SOUP II
This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house.
Provided by Maplebird
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
- Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
Nutrition Facts : Calories 305.1 calories, Carbohydrate 59.7 g, Cholesterol 20.9 mg, Fat 6.8 g, Fiber 9.5 g, Protein 6.9 g, SaturatedFat 3.8 g, Sodium 1151.4 mg, Sugar 10.5 g
BUTTERNUT VEGETABLE SOUP
A thick, creamy butternut and bean soup is loaded with colorful, tasty vegetables - potatoes, onion, carrots, and and kale. Serve with crusty bread.
Provided by Kathy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h45m
Yield 10
Number Of Ingredients 12
Steps:
- Heat the vegetable oil in a large Dutch oven over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the carrots and butternut squash; cook and stir until squash begins to brown, about 15 minutes.
- Pour in the broth. Stir in the red potatoes, thyme, salt, and pepper, and bring to a boil. Reduce heat and simmer until vegetables are tender, about 45 minutes. Stir in the kale and great Northern beans, and simmer until the kale is tender, about 10 minutes.
- Pour about 3 cups of the soup into a blender, filling the pitcher no more than halfway full (you may have to do this in two batches). Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Return the pureed portion of the soup to the soup pot, leaving the remaining soup chunky. Alternately, you can use a stick blender and partially puree the soup right in the cooking pot.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 27.3 g, Fat 6.6 g, Fiber 5.8 g, Protein 6.4 g, SaturatedFat 1 g, Sodium 820.2 mg, Sugar 6.3 g
BUTTERNUT SOUP
A creamy butternut squash soup to make in the microwave. Adapt the recipe to suit your taste, with nutmeg, cloves and a hint of cinnamon.
Provided by stackhawkley
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- In a large microwave safe dish combine squash, onions and butter. Cover and microwave on high for 4 minutes. Peel squash. Stir in broth and cook on high for another 20 to 25 minutes, or until squash is tender. Puree squash, onions and broth in a food processor or blender. Add cream, salt and pepper, and microwave on high for another 3 to 4 minutes, or until heated through. Flavor with nutmeg, cloves and cinnamon to taste.
Nutrition Facts : Calories 212 calories, Carbohydrate 31.2 g, Cholesterol 32.3 mg, Fat 10 g, Fiber 7.9 g, Protein 3.6 g, SaturatedFat 5.9 g, Sodium 338.5 mg, Sugar 8.8 g
BUTTERNUT VEGETABLE SOUP
Walnuts added to the hot soup add a complementary flavor, a little crunch and a nice protein boost. Since I have vegetarians and meat eaters in my midst, I add the cooked turkey breast to the finished soup and heat it for 5 more minutes and all parties are happy. It is a wonderful soup for a cold day but it is also really good served cold on a hot summer day. For the cabbage, I use 1/2 bag of cole slaw salad mix (no dressing).
Provided by StarFire22
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Chop all vegetables into small bite size pieces placing them into large 4 quart pot.
- Add butternut squash soup and water.
- Add salt to taste.
- Add cooked turkey if desired.
- Cover and simmer on low heat 40 minutes, stirring occasionally.
- Ladle into soup bowls and garnish with 1/4 c walnuts.
Nutrition Facts : Calories 471.8, Fat 19.6, SaturatedFat 1.9, Sodium 96.1, Carbohydrate 69.1, Fiber 11.9, Sugar 7.2, Protein 11.8
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14 BEST BUTTERNUT SQUASH SOUP RECIPES - THE SPRUCE EATS
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Author Cathy JacobsPublished 2020-11-05Estimated Reading Time 6 mins
- Slow Cooker Butternut Squash Soup. Warm, soothing, and super-easy to prepare, this slow cooker butternut squash soup is wonderful to come home to on chilly evenings.
- Roasted Butternut Squash Soup. Roasting butternut squash in the oven with brown sugar, cinnamon, and apple cider before you blend it with broth and aromatics is the key to this soup's deeply sweet, caramelized flavor.
- Instant Pot Butternut Squash Soup. Deeply-flavored butternut squash soup without any pre-cooking or sautéeing required? That's the beauty of this blended autumn soup that cooks in your Instant Pot in just 30 minutes.
- Dairy-Free Vegan Butternut Squash Soup. Slowly simmering butternut squash with carrots, celery, garlic, and onions, and celery until they all become ultra-tender is a great way to coax loads of flavor from inexpensive vegetables.
- Butternut Squash Ginger Soup. A knob of freshly grated ginger, plus some dried ground ginger, transform a basic butternut squash soup into something much more exciting.
- Coconut Curry Butternut Squash Soup. Take your tastebuds on a trip to Thailand with this creamy curried butternut squash soup. Packed with sweet, spicy, and lively flavors from coconut milk, curry powder, ginger, honey, and lime juice, it's a total palate-pleaser in one bowl.
- Butternut Squash and Carrot Soup. Carrots add a lovely, vegetal sweetness to this vegan and vegetarian butternut squash soup. With a nice and creamy texture from soy milk, and great herbaceous flavor from fresh sage, it makes a comforting bowlful at lunch or dinner.
- Creamy Butternut Squash Soup. Celebrate the best of seasonal fall produce with this creamy autumn soup that brims with sweet and savory tastes. With nutty-tasting butternut squash, crisp Granny Smith apples, and a creamy coconut milk base, gorgeously accented with cinnamon and sage, it's an explosion of flavors in your bowl and super nutritious to boot.
- Gluten-Free Butternut Squash Soup. Looking for weekday lunch ideas for your family that are gluten-free? You need only 30 minutes to cook up a butternut squash soup that is dairy free and sugar free (and vegan and vegetarian if you make it with vegetable stock).
- Pureed Butternut Squash Soup. Simple and versatile, this pureed butternut squash soup boasts a nicely-spiced flavor from ginger and garlic and brightness from an unexpected ingredient: orange juice.
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