INSTANT POT® BUTTERNUT SQUASH AND PUMPKIN SPICE SOUP
This always reminds me of fall. It's a creamy, but dairy-free, squash and pumpkin soup with holiday spices. It also happens to be paleo, and without the honey it's Whole30® friendly too! I make this in my Instant Pot® pressure cooker where I just leave it under pressure for 15 minutes, puree, and it's ready. If you don't have a pressure cooker, there are also directions for using a medium or large pot below. Garnish with roasted, salted pumpkin seeds.
Provided by Shari
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h12m
Yield 6
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and add onion. Saute until translucent, about 2 minutes; be careful not to brown the onion. Move onion to the side of the pot. Add a layer of butternut squash to the bottom of the pot. Brown slightly, about 4 minutes. Add remaining butternut squash, curry powder, cinnamon, and nutmeg. Mix and continue cooking until fragrant, about 1 minute.
- Pour broth and applesauce into the pot with the butternut squash mixture. Close and lock the lid; set knob to sealing. Select high pressure and set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
- Mix pumpkin puree and ghee into the pot with the soup. Blend with a stick blender. Add honey and salt. Mix thoroughly.
Nutrition Facts : Calories 200.1 calories, Carbohydrate 35.2 g, Cholesterol 10.9 mg, Fat 7.2 g, Fiber 5.6 g, Protein 2.7 g, SaturatedFat 3 g, Sodium 313.9 mg, Sugar 16.6 g
BUTTERNUT SQUASH-PUMPKIN SPICE SOUP
This delicious soup is quick and easy to make by roasting fall-harvested butternut squash. This recipe provides a great way to get that pumpkin spice goodness into your fall soup lineup.
Provided by Howard
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Mix together cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Set pumpkin spice mix aside.
- Place butternut squash and onions in a large bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
- Roast in the preheated oven until soft, 25 to 30 minutes. Remove from the oven and transfer to the bowl of a food processor. Add vegetable broth, cream, and salt; blend until smooth. Add 4 tablespoons of the reserved pumpkin spice mix, and blend until combined. Ladle into 6 microwave-safe soup bowls.
- Cook each serving in the microwave on high for 1 minute. Stir soup and continue to cook and stir, every 30 seconds, until hot. Top each serving with 1 1/2 tablespoons Greek yogurt and 1/2 teaspoon of pumpkin spice mix.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 40.4 g, Cholesterol 33.5 mg, Fat 13.5 g, Fiber 8.4 g, Protein 5.9 g, SaturatedFat 6.7 g, Sodium 539.1 mg, Sugar 10.6 g
SPICED BUTTERNUT SQUASH SOUP
My boys LOVE this soup! It's a 'stick to your ribs' soup that everyone will enjoy. Sherry helps to deepen the flavor while half-and-half cream gives an added richness to the soup.
Provided by LuvMyFamily
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
- Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
- Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream.
Nutrition Facts : Calories 298 calories, Carbohydrate 45.2 g, Cholesterol 34.1 mg, Fat 10.6 g, Fiber 5.9 g, Protein 7.1 g, SaturatedFat 5.9 g, Sodium 1854.6 mg, Sugar 7.4 g
CREAMY PUMPKIN AND BUTTERNUT SQUASH SOUP
The best squash soup ever!!!! Easy to make and you can do it low fat. Perfect for Thanksgiving or on a cool autumn night.
Provided by Lori W.
Categories Pumpkin
Time 40m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan over medium-low heat, sauté onions in butter and oil for 10 minutes. Add pumpkin, squash, broth or stock, 2 teaspoons salt and pepper. Cover and simmer for 20 minutes until squash is very tender. Process mixture until smooth with a hand blender or in a food processor. Add half-and-half and reheat slowly over low heat: add remaining salt to taste. Top servings with Gruyere cheese and croutons, if desired.
QUICK WINTER SQUASH SOUP WITH SPICY TOASTED PUMPKIN SEEDS
Provided by Melissa Clark
Categories Soup/Stew Appetizer Thanksgiving Quick & Easy Lime Squash Butternut Squash Fall Winter Healthy Seed Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Servings: Makes 4 servings
Number Of Ingredients 13
Steps:
- Make soup:
- In large saucepan over moderately high heat, melt butter. Add shallots and sauté until translucent, about 3 minutes. Stir in squash and stock and bring to boil. Reduce heat and simmer, uncovered, until soup thickens, about 30 minutes.
- While soup simmers, make pumpkin seeds:
- In small skillet over moderately high heat, heat oil. Add pumpkin seeds and cook, stirring constantly, until seeds begin to pop, 1 to 2 minutes. Stir in cumin and cayenne pepper and continue to cook, stirring, until fragrant, about 30 seconds. Transfer to bowl and season with generous pinch of kosher or coarse sea salt.
- Finish and serve:
- When soup has thickened, remove from heat and stir in lime zest and juice. Season with kosher or fine sea salt and freshly ground black pepper. Ladle into bowls, garnish with pumpkin seeds, and serve.
BEST EVER PUMPKIN OR BUTTERNUT SQUASH SOUP
I made this for a dinner party recently and served with French bread it went down very well. I'm not the greatest fan of soups, but as winter is setting in, I find that this is fantastic to have on hand. I make a large amount up on the weekend and take out what I need in the morning so that it has time to defrost before I get home. Once home, 10 minutes on the stove and I have a filling and healthy or filling and luxurious dinner, or starter to stave off the hunger whilst I cook the mains. Time and quantities are relative estimates as I tend to use what I have, and just make sure that the water doesn't evaporate from the pot. It usually takes about an hour and freezes exceptionally well. Add cream for extra richness if you like, but it is not necessary.
Provided by Luschka
Categories Potato
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Saute the sliced onion and crushed garlic in a little olive oil.
- Add the pumpkin or butternut squash and peeled potatoes to the pot and immediately add enough water to cover everything.
- Add the oregano and cover the pot with a lid that allows steam to escape.
- Boil until the pumpkin/butternut squash and potatoes are soft.
- Either mash the vegetables for a chunky soup or blend for a smooth soup.
- At this point, the soup can be refrigerated for a few days or frozen for a few months or served immediately.
- When ready to serve, warm up the soup and mix in the cream saving a little to swirl on each plate. The cream is a delicious extra, but for a lighter, healthier soup I leave out the cream.
PUMPKIN AND BUTTERNUT CREAMED SOUP
This is delicious! I make this soup every year at Thanksgiving. I serve this soup in mini halved roasted pumpkins. A blend of squash, cream, spices and sprinkled Asiago cheese is sure to warm your heart and soul...
Provided by Sandis Take
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Place the butternut squash cubes in a saucepan, cover with water, and bring to a boil over medium heat. Reduce heat; simmer until tender, about 30 minutes. Drain off water, and set the squash aside.
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Melt the butter in a large skillet, then cook the carrots, onion, and celery until tender, about 10 minutes. Place the vegetables, cooked butternut squash, cream, and sour cream into a blender. Cover, and puree until smooth, working in batches if necessary. Transfer the blended vegetables to a soup pot; stir in the chicken broth, nutmeg, black pepper, and salt. Bring the mixture to a simmer over medium-low heat, then simmer gently for about 15 minutes, stirring occasionally.
- While the soup is simmering, place the pumpkin halves, cut sides up, on the prepared baking sheet, and bake in the preheated oven until the pumpkin flesh is cooked through, 15 to 20 minutes. Start the broiler, and place the pumpkin halves under the broiler about 6 inches from the heat source to brown the cut side of the pumpkins, if desired. Place a pumpkin bowl into a decorative soup plate; serve soup in the pumpkin bowls, and sprinkle each serving with Asiago cheese.
Nutrition Facts : Calories 274.8 calories, Carbohydrate 28.4 g, Cholesterol 52.1 mg, Fat 16.6 g, Fiber 3.5 g, Protein 7.3 g, SaturatedFat 10.1 g, Sodium 819.6 mg, Sugar 7 g
PUMPKIN OR BUTTERNUT SQUASH SOUP
Make and share this Pumpkin or Butternut Squash Soup recipe from Food.com.
Provided by abigler_06
Categories Pumpkin
Time 40m
Yield 1 pot, 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring chicken stock to a simmer in a big pot and add pumpkin.
- Sauté onion and garlic, then add to the pot.
- Bring mixture back to a simmer and add Greek yogurt and butter.
- Stir until mixture is smooth.
- Add spices, adding extra salt and pepper to taste.
- Heat on low for 10 minutes before serving.
Nutrition Facts : Calories 107.5, Fat 5.5, SaturatedFat 2.9, Cholesterol 13.8, Sodium 735.9, Carbohydrate 11.4, Fiber 2.3, Sugar 4.7, Protein 4
THE KING'S BUTTERNUT SQUASH (PUMPKIN) SOUP
This soup is always a winner. Perfect on a cold winter's night for entertaining, or week nights for the family. Based on a recipe by New Zealander, Digby Law.
Provided by Daydream
Categories Pumpkin
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Peel, remove seeds and cut the pumpkin into medium sized chunks.
- Place in a medium to large saucepan along with chicken stock, chopped onion, sliced spring onions, and peeled and chopped tomatoes.
- Simmer until vegetables are tender, then puree in a blender or food processor.
- Return vegetable puree to saucepan.
- Add cream, lemon juice, curry powder and brown sugar, and season to taste with salt and freshly ground pepper.
- Reheat to blend, but do not boil.
- Serve hot or chilled with whipped cream and chives to garnish.
Nutrition Facts : Calories 483.6, Fat 27.6, SaturatedFat 15.8, Cholesterol 93, Sodium 433.8, Carbohydrate 52.8, Fiber 8.1, Sugar 16.3, Protein 13
BUTTERNUT PUMPKIN SOUP
You can use any type of pumpkin for this soup, however, the butternut pumpkin adds a really sweet flavour, which is why I prefer not adding any cream at the end, put it's purely a taste thing.
Provided by Terese
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a large saucepan, cook onion, stirring, until soft.
- Stir in pumpkin and potato, cook, stirring, 5 minutes.
- Stir in stock, bring to a boil, simmer, uncovered, about 20 minutes or until pumpkin is soft, stirring occasionally.
- Blend or process soup, in batches, until pureed.
- If desired, push through food mill or large sieve into a large clean saucepan.
- Serve topped with a dollop of sour cream and a few chives (optional).
- If adding cream:.
- Just before serving, add cream, stir over heat until soup is hot.
BUTTERNUT SQUASH SOUP WITH PUMPKIN BUTTER
Provided by David Venable
Categories Soup/Stew Milk/Cream Food Processor Dairy Side Bake Christmas Hanukkah Thanksgiving Dinner Lunch Buffet Pistachio Squash Butternut Squash Pumpkin Fall Winter Simmer Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 °F. Spray a 9 x 13-inch baking dish with the vegetable oil spray.
- Place the squash halves, cut side down, in the prepared dish. Pierce the skin sides several times with a fork. Bake until the squash is tender, about 45 minutes. Set aside until cool enough to handle.
- Using a large spoon, scrape the flesh from the cooked squash into a food processor. Discard the skins. Add 1 1/2 cups of the chicken broth, the cinnamon, marjoram, thyme, and nutmeg and puree until smooth. Transfer the puree to a large saucepan. Whisk the milk into the soup over medium heat. If you prefer a thinner consistency, add the remaining broth. Season to taste with salt and pepper.
- Ladle the soup into warmed bowls. Top with a dollop of pumpkin butter and sprinkle with chopped pistachio nuts before serving.
More about "butternut squash pumpkin spice soup recipes"
PUMPKIN SPICE BUTTERNUT SQUASH SOUP RECIPE
From eatingwell.com
5/5 (1)Total Time 1 hrCategory Healthy Butternut Squash RecipesCalories 131 per serving
- In a 4- to 6-qt. Dutch oven heat oil over medium. Add onion and garlic; cook 5 minutes or until onion is tender, stirring occasionally. Stir in the next six ingredients (through pepper). Cook and stir 4 minutes. Add broth. Bring to boiling; reduce heat. Simmer, covered, 20 to 25 minutes or until squash and carrot are tender, stirring occasionally. Remove from heat. Stir in coconut milk and brown sugar.
- Using an immersion blender (or working in batches in a food processor or blender), blend squash mixture until smooth, adding water if needed to reach desired consistency.
SPICY PUMPKIN AND BUTTERNUT SQUASH SOUP - PEPPERSCALE
From pepperscale.com
5/5 (1)Total Time 1 hr 20 minsServings 4Calories 284 per serving
NO CHOP ROAST BUTTERNUT PUMPKIN / SQUASH SOUP
From recipetineats.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
PUMPKIN RECIPES: PUMPKIN SOUP, BUTTERNUT SQUASH …
From today.com
ROASTED BUTTERNUT SQUASH SOUP - MINIMALIST BAKER …
From minimalistbaker.com
SPICY BUTTERNUT SQUASH AND PUMPKIN SOUP | LIVLIGHT …
From liv-light.com
ROASTED BUTTERNUT SQUASH AND PUMPKIN SOUP - RECIPE …
From reciperunner.com
ROASTED BUTTERNUT SQUASH (OR PUMPKIN) SOUP – TASTEFOOD
From tastefoodblog.com
63 BEST SIDES FOR BUTTERNUT SQUASH SOUP (2022) - THE TASTY TIP
From thetastytip.com
PUMPKIN PIE SPICED BUTTERNUT SQUASH SOUP - JAZZY VEGETARIAN
From jazzyvegetarian.com
VEGAN ROASTED BUTTERNUT SQUASH SOUP WITH PUMPKIN AND CARROTS
From tastingwithtina.com
INSTANT POT® BUTTERNUT SQUASH AND PUMPKIN SPICE SOUP
From recipesty.com
LIGHTLY SPICED WINTER PUMPKIN & BUTTERNUT SQUASH SOUP RECIPE
From musclefood.com
BUTTERNUT SQUASH AND PUMPKIN SOUP : OPTIMAL RESOLUTION LIST
From recipeschoice.com
BUTTERNUT SQUASH AND PUMPKIN SOUP | HEALTHY AND TASTY AUTUMN …
From spicedblog.com
ROASTED BUTTERNUT SQUASH SOUP (VEGAN) - SHANE & SIMPLE
From shaneandsimple.com
21 EASY BUTTERNUT SQUASH SOUP RECIPE WITH CREAM - SELECTED …
From selectedrecipe.com
BUTTERNUT SQUASH AND PUMPKIN SOUP - WELLNESS FOR THE WIN
From wellnessforthewin.com
BUTTERNUT SQUASH PUMPKIN SOUP - HUNGRY HOBBY
From hungryhobby.net
BUTTERNUT SQUASH SOUP, OR SUBSTITUTE PUMPKIN IP/BLENDER
From homemakergeek.com
SPICY HARISSA BUTTERNUT SQUASH SOUP | THE ENDLESS MEAL
From theendlessmeal.com
PUMPKIN BUTTERNUT SQUASH SOUP RECIPE | HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
PUMPKIN SQUASH SOUP - A LITTLE TASTE OF FALL - 2 COOKIN MAMAS
From 2cookinmamas.com
SPICY BUTTERNUT SQUASH SOUP WITH COCONUT MILK – WELLPLATED.COM
From wellplated.com
SPICY PUMPKIN AND BUTTERNUT SQUASH SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
BUTTERNUT BAKERY PUMPKIN BREAD - THERESCIPES.INFO
From therecipes.info
SPICY ROAST BUTTERNUT SQUASH SOUP RECIPE - KITCHEN MASON
From kitchenmason.com
SPICY ROASTED BUTTERNUT SQUASH SOUP - FIT FOODIE FINDS
From fitfoodiefinds.com
SPICY BUTTERNUT SQUASH (OR PUMPKIN) SOUP – TASTEFOOD
From tastefoodblog.com
SPICED BUTTERNUT-PUMPKIN SOUP RECIPE | MYRECIPES
From myrecipes.com
EASY ROASTED BUTTERNUT SQUASH AND PUMPKIN SOUP | FOODTALK
From foodtalkdaily.com
ISABEL EATS
From isabeleats.com
SPICY BUTTERNUT SQUASH SOUP - HANK SHAW'S WILD FOOD RECIPES
From honest-food.net
ROASTED BUTTERNUT SQUASH - EASY CINNAMON MAPLE GLAZED
From mamagourmand.com
THAI STYLE PUMPKIN SQUASH SOUP - GARLIC & ZEST
From garlicandzest.com
BUTTERKIN SQUASH SOUP RECIPE - EASY FALL AUTUMN SOUP
From theblackpeppercorn.com
You'll also love