Baked Butternut Squash Soup Recipes

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CHEF JOHN'S ROASTED BUTTERNUT SQUASH SOUP

My favorite fall soup of all time, roasted butternut squash soup is cheap, easy, nutrition, and absolutely delicious. If you're feeling like something a bit more substantial, try this topped with a handful of crispy bacon or diced ham.

Provided by Chef John

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

Time 2h

Yield 6

Number Of Ingredients 14



Chef John's Roasted Butternut Squash Soup image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Drizzle olive oil into large roasting pan. Add onion, carrots, garlic cloves, and a pinch of salt. Toss until coated in oil. Place squash halves flesh side up on the chopped vegetables. Sprinkle squash with additional salt.
  • Roast in preheated oven until squash is tender and easily pierced with the tip of a knife, about 1 hour. Allow vegetables to cool a bit.
  • Melt butter over medium heat. Butter will foam, and start to turn a golden brown. Reduce heat to low. When butter turns from golden to a light, nutty brown, remove pan from heat and immediately add sage leaves. Stir to infuse the butter with sage.
  • Scoop out squash flesh and place in roasting pan with roasted chopped vegetables. Transfer mixture into large stock pot. Stir in chicken broth, brown sage butter, and maple syrup. Place pot over high heat and bring to a simmer. Reduce heat to low; slowly simmer to blend flavors, 45 to 60 minutes. Remove from heat.
  • Blend until very smooth with an immersion blender, 3 or 4 minutes. Pass mixture through a strainer to remove any remaining fibrous bits.
  • If soup seems too thick, add a few tablespoons of water or chicken broth. Stir in apple cider vinegar, a pinch of salt (or to taste), and cayenne pepper. Garnish servings of soup with a dollop of creme fraiche and chopped chives.

Nutrition Facts : Calories 315.3 calories, Carbohydrate 42.1 g, Cholesterol 48.5 mg, Fat 16.5 g, Fiber 6.3 g, Protein 5.2 g, SaturatedFat 8.8 g, Sodium 1838 mg, Sugar 13.5 g

1 tablespoon olive oil
1 chopped onion
1 cup sliced carrots
6 whole garlic cloves, peeled
2 teaspoons kosher salt, or to taste - divided
1 (3 1/2) pound butternut squash, halved lengthwise and seeded
3 tablespoons unsalted butter
6 large sage leaves
6 cups chicken broth, plus more if needed
2 tablespoons maple syrup
2 tablespoons cider vinegar
1 pinch cayenne pepper
½ cup creme fraiche
1 tablespoon chopped fresh chives

ROASTED BUTTERNUT SQUASH SOUP

Here's a rich soup for an autumn day--winter squash is roasted and pureed and blended into a creamy broth seasoned with cinnamon and roasted coriander.

Provided by Progresso

Categories     Trusted Brands: Recipes and Tips     Progresso®

Time 1h

Yield 4

Number Of Ingredients 15



Roasted Butternut Squash Soup image

Steps:

  • To make roasted winter squash: Heat oven to 375 degrees F. Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
  • To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
  • Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)
  • Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.

Nutrition Facts : Calories 350.3 calories, Carbohydrate 29.9 g, Cholesterol 26.5 mg, Fat 22.7 g, Fiber 2.3 g, Protein 7.8 g, SaturatedFat 7.2 g, Sodium 1387.9 mg, Sugar 2.7 g

2 tablespoons butter
2 cups raw winter squash (butternut, hubbard, acorn)
Salt and pepper
2 tablespoons extra-virgin olive oil
½ cup diced onion (1/4-inch)
¼ cup diced celery (1/4-inch)
¼ cup diced carrot (1/4-inch)
1 cinnamon stick
Sea salt and freshly ground pepper
1 (32 ounce) carton Progresso® chicken broth
½ teaspoon ground toasted coriander
Roasted Winter Squash (above)
½ cup half-and-half, if desired*
2 tablespoons toasted pumpkin seeds
½ cup Progresso® plain Panko crispy bread crumbs, toasted light brown in saute pan over medium heat

ROASTED BUTTERNUT SQUASH SOUP

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 29



Roasted Butternut Squash Soup image

Steps:

  • For the soup:
  • Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and saute until soft but not brown, about 10 minutes. Season with salt and pepper.
  • Add the chicken stock and the coriander, if using, and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
  • Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.)
  • Return the soup to the pan and reheat gently. Add the half-and-half, if using. Adjust the seasoning with salt and pepper. Keep warm until service.
  • To serve:
  • Ladle the soup into serving bowls. Garnish evenly, with the cheese and pumpkin seeds, if desired.
  • Preheat the oven to 400 degrees F. Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl and season with salt and pepper.
  • Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), molasses and toasted spice rub. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors.
  • Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 45 minutes to 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny.
  • Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months.
  • Serving suggestions: Serve the puree on its own as a side dish for roast chicken, turkey, or pork; stir into polenta just before the end of cooking; use as a stuffing for ravioli; make into a soup; or use to flavor pastina. Or omit the sage, season with ground cinnamon and freshly grated nutmeg to taste, and use as a substitute for canned pumpkin in your favorite pumpkin pie recipe.
  • Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool.
  • Put mixture into a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.

2 tablespoons extra-virgin olive oil
1/2 cup (1/4-inch) diced onion
1/4 cup (1/4-inch) diced celery
1/4 cup (1/4-inch) diced carrot
1 cinnamon stick
Sea salt, preferably gray salt
Freshly ground black pepper
About 4 cups chicken stock or canned low-salt chicken broth
1/2 teaspoon ground toasted coriander, optional
1 1/2 cups Roasted Winter Squash, recipe follows
1/2 cup half-and-half, optional
1/4 cup mascarpone cheese, optional
2 tablespoons toasted pumpkin seeds, optional
About 3 pounds butternut squash (preferably 1 large squash)
Gray salt
Freshly ground black pepper
1/2 cup (1 stick) unsalted butter
2 tablespoons finely chopped fresh sage leaves
2 tablespoons granulated sugar
1/4 cup balsamic vinegar
1/4 cup dark unsulfured molasses
2 teaspoons Toasted Spice Rub, recipe follows
1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 1/2 teaspoons red pepper flakes
1/4 cup (1 ounce) pure California chili powder
2 tablespoons kosher salt
2 tablespoons ground cinnamon

ROASTED BUTTERNUT SQUASH SOUP

This is the easiest way to make butternut squash soup, no peeling and dicing necessary. Simply halve the squash and roast it in the oven. The roasted flesh is easily scraped from the skin to simmer with sautéed onion, garlic, and RawSpiceBar's Pumpkin Spices before blending with a bit of cream. For a bit of crunch, garnish with pumpkin seeds.

Provided by RawSpiceBar

Categories     Vegetable

Time 40m

Yield 9-10 serving(s)

Number Of Ingredients 7



ROASTED BUTTERNUT SQUASH SOUP image

Steps:

  • Heat the oven to 425°F and arrange a rack in the middle.
  • Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves. Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.
  • Chop onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Add minced garlic and stir until fragrant, about 2 minutes. Add RawSpiceBar's Pumpkin Spices and stir for an additional 2 minutes. Remove the pan from the heat and set aside.
  • When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan.
  • Add broth and bring to a boil over medium-high heat. Reduce heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove pan from the heat and stir in the cream.
  • Using a blender, purée the soup in batches until smooth. Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds, if using.

Nutrition Facts : Calories 73.4, Fat 0.2, Sodium 6.7, Carbohydrate 18.6, Fiber 3.2, Sugar 4.3, Protein 1.8

1 . set 2 medium whole butternut squash, halved lengthwise and seeds removed
2 . set 2 tbsp unsalted butter
3 . set 1/2 medium yellow onions
4 . set 3 garlic cloves, minced
6 . set 1 tsp kosher salt, plus more as needed
7 . set 1/3 cup heavy cream
8 . set 1/2 cup toasted pumpkin seeds, for garnish (optional)

ROASTED BUTTERNUT SQUASH SOUP

Provided by Molly O'Neill

Categories     lunch, soups and stews, appetizer

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 10



Roasted Butternut Squash Soup image

Steps:

  • Preheat the oven to 325 degrees. Using a large, heavy knife, split the squash in half and scrape out the seeds and discard them. Place the squash halves on a baking sheet, season with salt and pepper and roast until very tender, about 1 hour. Use a spoon to scrape out the flesh; set aside, discarding the skin.
  • In a large pot set over medium heat, melt the butter. Add the onion and garlic and cook, stirring frequently, until the onion just turns golden, 6 to 7 minutes. Add the stock and squash and cook, uncovered, for 25 minutes. Allow to cool.
  • Working in batches, puree the soup in a blender or food processor and return it to the pot. Stir in the milk and cream and reheat. Season to taste with salt and pepper and serve garnished with red onion and chervil.

Nutrition Facts : @context http, Calories 339, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 15 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 1330 milligrams, Sugar 12 grams, TransFat 0 grams

4 pounds butternut squash
Kosher salt and freshly ground black pepper to taste
2 tablespoons unsalted butter
1 small onion, peeled and diced
2 cloves garlic, peeled and minced
5 cups chicken or vegetable stock
3/4 cup milk
1/2 cup heavy cream
Chopped red onion for garnish
Chervil leaves for garnish

EASY BUTTERNUT SQUASH SOUP

When the weather turns cold, get cozy with a bowl of this butternut squash soup. This recipe is super easy. The cream adds richness, but if you're looking to cut calories, it can be omitted. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 9 servings (2 1/4 qt.)

Number Of Ingredients 9



Easy Butternut Squash Soup image

Steps:

  • In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.

Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 483mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 6g fiber), Protein 3g protein.

1 tablespoon olive oil
1 large onion, chopped
3 garlic cloves, minced
1 medium butternut squash (3 pounds), peeled and cubed
4 cups vegetable broth
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup heavy whipping cream
Optional: Additional heavy whipping cream and crispy sage leaves

ROASTED BUTTERNUT SQUASH SOUP

James Martin tops his squash soup with crispy pancetta and toasted pine nuts for added texture and a dinner party feel

Provided by James Martin

Categories     Lunch, Soup

Time 50m

Number Of Ingredients 11



Roasted butternut squash soup image

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the pancetta in a frying pan and fry until crispy. Set aside. Put the squash, onion and garlic in a large roasting tin. Add the honey and rosemary, then roast for about 30 mins, turning squash halfway through, until cooked, tender and golden brown.
  • Remove tin from the oven, take out the rosemary and discard. Transfer contents of tin to a food processor with the stock, wine, cream and lemon juice. Season, then blend until smooth.
  • Transfer mixture to a large saucepan and reheat. Divide soup between individual bowls and top with a sprinkle of pine nuts and pancetta. Serve with Goat's cheese & rosemary tarts if you like (see Goes well with...').

Nutrition Facts : Calories 342 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.83 milligram of sodium

70g pack cubetti di pancetta
1 butternut squash , peeled and chopped
1 large onion , chopped
2 garlic cloves , chopped
1 tbsp clear honey
3 rosemary sprigs
600ml chicken stock
150ml white wine
100ml double cream
juice 1 lemon
25g toasted pine nut

ROASTED BUTTERNUT SQUASH SOUP

Provided by Ellen Lebow

Categories     Soup/Stew     Food Processor     Vegetable     Thanksgiving     Quick & Easy     Butternut Squash     Fall     Healthy     Bon Appétit     Pittsburgh     Pennsylvania

Yield Serves 4

Number Of Ingredients 7



Roasted Butternut Squash Soup image

Steps:

  • Preheat oven to 375°F. Spray 13x9x2-inch glass baking dish with vegetable oil spray. Place squash cut side down in prepared dish. Pierce each squash half several times with toothpick or skewer. Bake until squash is tender, about 45 minutes.
  • Using large spoon, scrape squash into processor; discard peel. Add 1 1/2 cups broth and nutmeg and puree until smooth. Transfer puree to heavy large saucepan. Mix in milk and enough broth to thin to desired consistency. Stir soup over medium heat until heated through. Season to taste with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream and chives, if desired.

Nonstick vegetable oil spray
1 2-pound butternut squash, halved lengthwise, seeded
2 cups (about) canned low-salt chicken broth
Pinch of grated nutmeg
1 cup nonfat milk
Nonfat sour cream (optional)
Chopped fresh chives or green onions (optional)

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



Butternut Squash Soup Recipe by Tasty image

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

2 teaspoons butter
3 cloves garlic, minced
½ cup onion, chopped
1 potato, peeled and cubed
1 stalk celery, chopped
1 carrot, sliced
salt, to taste
pepper, to taste
2 lb butternut squash, peeled, seeded, and cubed
6 cups vegetable broth
2 cups water
1 bay leaf
2 sprigs fresh thyme

QUICK BUTTERNUT SQUASH SOUP

Here's a quick, light and creamy soup that warm you on the coldest night. Add some hearty whole grain bread and a tossed salad to make a very satisfying meal.

Provided by erinBOberrin

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9



Quick Butternut Squash Soup image

Steps:

  • Add oil, garlic and onion to large stockpot over medium heat.
  • Saute for 3-4 minutes.
  • Add sage, salt, pepper, broth and squash.
  • Bring to a boil.
  • Cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency).
  • Use stick blender to lightly puree, leaving some chunks, or puree half of the soup in a food processor or blender and return to pot.
  • Garnish with parmesan cheese and more fresh sage (if desired).

1 teaspoon olive oil
1 clove garlic, minced
1/2 cup chopped onion
1 teaspoon fresh sage, chopped (or 1t. ground dry sage)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 cups fat-free chicken broth
1 1/2 lbs butternut squash (peeled, seeded, cubed)
parmesan cheese (Garnish)

ROASTED BUTTERNUT SQUASH SOUP RECIPE BY TASTY

This batch of creamy butternut-flavored soup is the perfect fall meal for you and your loved ones.

Provided by Chris Rosa

Categories     Sides

Time 2h10m

Yield 8 servings

Number Of Ingredients 16



Roasted Butternut Squash Soup Recipe by Tasty image

Steps:

  • Preheat the oven to 400˚F (200°C).
  • In a large bowl, toss the butternut squash with 2 tablespoons of olive oil and 1 teaspoon of salt until well coated. Spread the squash in a single layer on an unlined baking sheet.
  • Roast the squash for 60-70 minutes, until completely tender and just beginning to brown on the edges.
  • Once the squash has been roasting for 40 minutes, start the soup: In a large stock pot, melt 2 tablespoons of butter and the remaining 2 tablespoons of olive oil over medium heat. Add the onion and season with 1 teaspoon of salt. Sauté for 8-10 minutes, until the onion is translucent and fragrant.
  • Add the garlic and sage and stir to combine. Sauté for another 8-10 minutes, until the onions are beginning to caramelize slightly. Add the white wine and cook for 2-4 minutes, until reduced by about half.
  • Add the squash to the pot, along with the vegetable broth. Increase the heat to medium-high and bring to a boil. Cover the pot and reduce the heat to medium-low. Simmer for 15-20 minutes, until the squash is completely broken down.
  • Remove the pot from the heat. Stir in the heavy cream and remaining 2 tablespoons of butter. Using an immersion blender, blend until the soup is completely smooth and creamy. Season with the remaining ½ teaspoon of salt, plus more to taste.
  • Ladle the hot soup into bowls. Top with the toasted walnuts, a drizzle of heavy cream, and a drizzle of chive oil.
  • To make the chive oil, combine the ice and 3 cups (720 ml) of water in a medium bowl. Set near the stovetop.
  • Add the remaining 3 cups (720 ml) of water to a small saucepan and bring to a simmer over medium-high heat. Add the chives to the simmering water and blanch for 30 seconds, then strain. Transfer the strainer directly to the ice bath to halt the cooking process. Let the chives cool for 1 minute, then drain on paper towels.
  • Add the chives and oil to a liquid measuring cup or other tall, narrow container. Using an immersion blender, blend until the chives are completely broken down. Do not overblend, as the chives can turn brown.
  • Place a damp paper towel inside a strainer and set over a medium bowl. Pour the chive oil through the strainer to remove any remaining solids.
  • Use the chive oil as desired. It will keep in an airtight container in the refrigerator for up to 3 months.
  • Enjoy!

2 butternut squashes, peeled, seeded and cut into 2 in (5 cm) cubes
4 tablespoons olive oil, divided
2 ½ teaspoons kosher salt, divided
4 tablespoons unsalted butter, divided
1 large white onion, diced
4 cloves garlic, minced
1 tablespoon fresh sage, chopped
1 cup dry white wine
8 cups vegetable broth
½ cup heavy cream, plus more for serving
½ cup walnuts, toasted
8 teaspoons chive oil, for serving
2 cups ice
8 cups water, divided
½ oz fresh chives
¾ cup neutral oil

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SIMPLE ROASTED BUTTERNUT SQUASH SOUP - THE PIONEER WOMAN
Transfer roasted items to a medium to large soup pot. Add chicken broth and heat to a simmer. Let it simmer for about 5 minutes and then blend it with an immersion blender (or in batches with a countertop blender) until smooth. Stir in coconut milk or cream. Add a little more salt, if needed, before serving.
From thepioneerwoman.com


ROASTED BUTTERNUT SQUASH SOUP - THE SEASONED MOM
Preheat oven to 425°F (220°C). Slice squash vertically down the center, scoop out the seeds, and place the halves cut-side down on a baking sheet lined with parchment paper. Rub 1 tablespoon of olive oil on the outside skin of the squash, and bake in the oven for about 30 minutes (or until almost tender).
From theseasonedmom.com


BUTTERNUT SQUASH CREAM CHEESE SOUP - THERESCIPES.INFO
Add butternut squash, water, bouillon, marjoram, black pepper, and cayenne pepper. Step 2 Bring to a boil over medium-high heat, reduce heat, and simmer until squash is tender, about 20 minutes. Step 3 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.
From therecipes.info


10 BEST BUTTERNUT SQUASH SOUP WITH HEAVY CREAM RECIPES | YUMMLY
onion, bay leaf, carrots, heavy cream, green onions, chicken stock and 8 more. Butternut Squash Soup Cooking Classy. fresh sage, diced yellow onion, Granny Smith apple, heavy cream and 10 more. Butternut Squash Soup The Life Jolie Blog. garlic, cumin, kosher salt, burrata cheese, cinnamon, chicken broth and 6 more.
From yummly.com


ROASTED BUTTERNUT SQUASH SOUP RECIPE - RUNNING ON REAL FOOD
Peel the butternut squash, chop and add to the soup or scoop it out of the peel with a spoon and right into the soup. Add the coconut milk and vegetable broth. Simmer for about 20 minutes or until carrots are soft. Add to a blender and puree until smooth and creamy. Pour back into the pot and stir in the lime and sugar.
From runningonrealfood.com


ROASTED BUTTERNUT SQUASH SOUP - FEELGOODFOODIE
Preheat the oven to 425°F and spray a baking sheet with cooking spray. Cut the butternut squash into large 2 inch chunks, and transfer them to the prepared baking sheet. Season with salt and pepper and cinnamon, Then drizzle with 1 tablespoon of the olive oil and maple syrup. Toss to combine.
From feelgoodfoodie.net


ROASTED BUTTERNUT SQUASH SOUP RECIPE - EATINGWELL
Preheat oven to 450 degrees F. Place squash, shallots, garlic, thyme, rosemary and sage on a large rimmed baking sheet. Drizzle with oil; toss to coat. Spread in an even layer. Roast until very tender, 30 to 35 minutes, stirring halfway through cook time. Remove and discard the …
From eatingwell.com


EXTRA CREAMY VEGAN ROASTED BUTTERNUT SQUASH SOUP L THE …
Arrange the squash cubes and red onion chunks on a large sheet pan. Season with salt and pepper and a drizzle of olive oil. Spread evenly on the pan. Wrap the garlic in foil with a drizzle of olive oil. Roast for 30 minutes. The butternut squash should be tender and cooked through and charred in some parts. Blend.
From themediterraneandish.com


14 BEST BUTTERNUT SQUASH SOUP RECIPES - THE SPRUCE EATS
No dairy ingredients are required for this naturally thick and rich blended soup, but feel free to add a dollop of Greek yogurt or sour cream for extra creaminess. For extra-spicy ginger flavor, use a microplane to grate the fresh ginger root into the soup. 06 of 14.
From thespruceeats.com


ROASTED BUTTERNUT SQUASH AND SWEET POTATO SOUP
Roast the vegetables. 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 …
From thechunkychef.com


THE BEST ROASTED BUTTERNUT SQUASH SOUP - FIFTEEN SPATULAS
Melt the butter in a large pot over medium heat, then add the onion, salt, and pepper, and cook for 10 minutes, until the onions are soft. Add the roasted butternut squash cubes and cinnamon, and stir for 2 minutes, until the cinnamon smells fragrant. Add the stock, bring the liquid to a boil over high heat, then reduce to a simmer.
From fifteenspatulas.com


ROASTED BUTTERNUT SQUASH SOUP - AHEAD OF THYME
Peel, pit and chop the butternut squash into 1 inch squares. Add to a large roasting pan. Chop the carrots, celery and onions in big chunks and add to the pan. Peel the garlic and add cloves whole or halved. Add the herbs (easier to puree later if stems are removed), red pepper powder, salt and pepper.
From aheadofthyme.com


HONEY ROASTED BUTTERNUT SQUASH SOUP - SIMPLY DELICIOUS
Instructions. Pre-heat the oven to 200º/400ºF. Generously drizzle the cut-side of the butternut with the olive oil and honey then season. Place cut-side down in a roasting pan then add 1 cup of water and cover with foil. Roast for 45-60 mins or until the butternut is completely tender and starting to caramelize.
From simply-delicious-food.com


BUTTERNUT SQUASH SOUP - INSANELY GOOD RECIPES
Butternut squash soup only requires 20 minutes to cook in the Instant Pot. Set the pot to saute mode and brown the veggies for 6 to 7 minutes. Add the remaining ingredients and set the pot to high pressure for 8 minutes. Blend the mixture until smooth and voila!
From insanelygoodrecipes.com


BUTTERNUT SQUASH SOUP RECIPES - BBC GOOD FOOD
14 Recipes. Warm up with our butternut squash soup ideas, perfect for autumn and winter. Our easy recipes include scrumptious vegetarian and healthy options. Try these butternut squash soup recipes, then check out our collections of butternut squash recipes and vegan butternut squash recipes. Showing items 1 to 14 of 14.
From bbcgoodfood.com


ROASTED BUTTERNUT SQUASH SOUP RECIPE - THE FOOD CHARLATAN
Add the broth, water, 1 and 1/2 teaspoons salt, and 1/4 teaspoon pepper. Bring to a boil over medium-high heat. Reduce the heat to medium low and simmer for 15-20 minutes, using a spoon to break up any large pieces of squash. Turn off the heat and stir in the cream. Blend the soup using an immersion blender.
From thefoodcharlatan.com


10 BEST BUTTERNUT SQUASH SOUP RECIPES - YUMMLY
butternut squash, butter, heavy cream, chicken stock, fresh rosemary and 4 more. Butternut Squash Soup! Stark Naked Cooking. olive oil, celery stalk, thyme, vegetable broth, sea salt, ground black pepper and 3 more.
From yummly.com


BUTTERNUT SQUASH SOUP RECIPES - FOOD NETWORK
Butternut Squash Soup with Fontina Cheese Crostini. Recipe | Courtesy of Giada De Laurentiis. Total Time: 45 minutes. 9 Reviews.
From foodnetwork.com


ROASTED BUTTERNUT SQUASH SOUP | GIMME DELICIOUS
Instructions. Preheat the oven to 350 degrees F. Line a baking tray with parchment paper and keep it aside. Peel the skin and remove the seeds from the butternut squash. Chop the butternut squash into 1-inch squares. Transfer them to the tray. Add the carrots, onions, and cloves to the same tray.
From gimmedelicious.com


ROASTED BUTTERNUT SQUASH SOUP - AMY'S NUTRITION KITCHEN
Instructions. 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 ½ teaspoon each).
From amysnutritionkitchen.com


BUTTERNUT SQUASH SOUP RECIPE | MYRECIPES
Step 1. To prepare soup, melt butter in a large saucepan over medium-high heat. Add squash, carrot, and onion; sauté for 12 minutes. Add chicken broth, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove from heat; stir in half-and-half and salt. Advertisement.
From myrecipes.com


SIMPLY PERFECT ROASTED BUTTERNUT SQUASH SOUP - SEASONS AND …
In a large soup pot, large saucepan or Dutch oven, melt butter over medium heat. Add diced onion and cook, stirring, until onion has softened and is translucent, but not browned. Add the measured roasted squash. Add the chicken broth and …
From seasonsandsuppers.ca


ROASTED BUTTERNUT SQUASH SOUP - FOOD CHANNEL
Preparation. 1 Toss vegetables in coconut cooking oil and roast on cookie sheet for about 45 minutes or until tender.; 2 Put roasted vegetables into a soup pot and add coconut milk and vegetable broth, simmer until everything is warm.; 3 Optional – while simmering take a potato masher and mash up the veggies.; 4 Once everything is warm, transfer to a blender or vitamix …
From foodchannel.com


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