Creamybutternutsquashpotatosoupvegan Recipes

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SWEET AND CREAMY BUTTERNUT SQUASH SOUP



Sweet and Creamy Butternut Squash Soup image

This filling soup serves well as a healthy dessert (squash is an excellent source of magnesium, potassium, vitamins C and A, and a good source of calcium). It can be served hot or cold and has an interesting texture. I like this recipe because it is simple to make, yet has a lovely flavor. If you enjoy a thicker, more custard-like consistency you can use less than the directed amount of skim milk. If you prefer a soupier thickness, then you should add more skim milk during the simmering process.

Provided by 876645

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
1 butternut squash, peeled and cubed with seeds removed
1 1/2 teaspoons allspice
1/2 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon cinnamon
3/4 cup water
1 quart skim milk
1/2 cup Splenda brown sugar blend (packed)
3/4 cup walnuts (for garnish)
1 pinch cinnamon (for garnish)

Steps:

  • Heat olive oil in a large frying pan on low.
  • Add squash and spices.
  • Stir-cook on low for three minutes and then add water.
  • Cover pan and increase heat to level six.
  • Allow to steam for ten minutes.
  • Remove from heat and blend contents of pan in a food processor with 1/2 quart of skim milk.
  • Pour food processor mixture into a pot and add Splenda brown sugar blend.
  • Heat to level 6 while stirring in the remaining skim milk. (The amount of milk added is variable to desired texture.).
  • Cover and simmer on level 4 for 15 minutes.
  • If serving warm, ladle soup into bowls and garnish with crushed walnuts and cinnamon. (An alternative is to use more Splenda Brown Sugar Blend).
  • If serving cold, refrigerate for 2 hours and then follow previous instructions.

CREAMY BUTTERNUT SQUASH AND TOMATO SOUP



Creamy Butternut Squash and Tomato Soup image

This soup is wonderful as a winter warmer with the butternut squash, celery and tomatoes - and is suitable for vegetarians too.

Provided by lady_heather

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

50 g butter
2 large onions, roughly chopped
2 celery ribs, roughly chopped
2 (400 g) cans chopped tomatoes with herbs
500 g butternut squash, deseeded and diced
300 ml fresh vegetable stock, hot
142 ml whipping cream

Steps:

  • Melt the butter in a large saucepan over a medium heat. Cook the onions and celery for 5 minutes, stirring occasionally, until starting to soften. Stir in the tomatoes, squash and stock and bring to the boil. Turn down the heat and simmer for 30-35 minutes, until the squash is really tender. Cool.
  • 2. Either blitz in the pan with a stick blender or whizz in batches in a food processor or blender, until smooth. Gently reheat, stirring in the cream, until just simmering. Remove from the heat and season to taste.

Nutrition Facts : Calories 196.8, Fat 15.2, SaturatedFat 9.5, Cholesterol 48.7, Sodium 83.7, Carbohydrate 15.4, Fiber 2.7, Sugar 4.2, Protein 2

VEGAN BUTTERNUT SQUASH SOUP



Vegan Butternut Squash Soup image

A delicious, vegan butternut squash soup. It's a version of a well-known soup recipe that's easily adjusted to your own preference, but is also amazing as-is!

Provided by misslittlelady

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

Time 1h5m

Yield 6

Number Of Ingredients 8

3 butternut squashes - peeled, seeded, and diced
4 cups vegetable broth
3 small potatoes, peeled and diced
1 onion, thinly sliced
4 carrots, peeled and diced
1 clove garlic, minced
1 (14 ounce) can coconut milk
salt and ground black pepper to taste

Steps:

  • Combine butternut squash, vegetable broth, potatoes, onion, carrots, and garlic in a 5-quart pot. Cover and cook over medium-high heat until the diced squash is easily pierced with a fork, about 45 minutes. Remove from heat.
  • Use an immersion blender to blend soup thoroughly in the pot. Add coconut milk. Heat over medium-high heat until warmed through, about 5 minutes. Remove from heat and season with salt and pepper.

Nutrition Facts : Calories 459.9 calories, Carbohydrate 83.4 g, Fat 14.9 g, Fiber 14.1 g, Protein 9.3 g, SaturatedFat 12.5 g, Sodium 368.1 mg, Sugar 15.5 g

CREAMY BUTTERNUT SQUASH & POTATO SOUP (VEGAN)



Creamy Butternut Squash & Potato Soup (Vegan) image

Make and share this Creamy Butternut Squash & Potato Soup (Vegan) recipe from Food.com.

Provided by HippieVeganMamaTo5

Categories     Potato

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 butternut squash, cubed
cooking spray
3 stalks celery, chopped
2 garlic cloves, minced
1 large potato, peeled and cubed
1 medium carrot, chopped
1/2 yellow onion, chopped
4 cups water, separated into 2-cup portions
3 teaspoons marjoram
2 bay leaves
1 teaspoon sage
salt & pepper, to taste (I like 1 1/2 teaspoons salt & 1 teaspoon pepper)
2 cups soymilk

Steps:

  • Preheat oven to 375°F Spray a baking sheet with oil and spread squash onto sheet. Spray squash lightly, covering the surface of them. Roast for 20-30 minutes, until tender.
  • Place celery, garlic, potato, carrot and onion in a large pot with 2 cups water, marjoram, bay leaves, sage, and salt & pepper. Bring water to a boil then simmer for 30 minutes.
  • Remove bay leaves and add 2 cups water, soy milk, and squash to pot. Using an immersion blender puree soup. It doesn't need to be completely smooth, but try to avoid leaving large chunks of vegetables.
  • (If you don't have an immersion blender put the vegetables into a food processor with the 2 cups of water and blend until smooth. Return to pot and add milk.).
  • Heat soup until warm.

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