Easy Pureed Butternut Squash Soup Recipes

Steps:

• Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups water. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes.
• Puree soup in 2 batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender's lid, and cover with a dish towel. Stir in juice and 1 1/2 teaspoons salt. Serve hot, with sour cream, pepper, and pumpkin seeds, if desired.

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.

Steps:

• In a large Dutch oven or pot, heat oil over medium heat. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.
• Add squash, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until squash is tender, about 20 minutes.
• Using a blender or an immersion blender, puree broth and vegetables until smooth. If using a blender, work in batches and fill only halfway, allowing heat to escape: Remove cap from hole in lid, cover lid firmly with a dish towel, and blend. Transfer to a clean pot as you work. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice.

Steps:

• In a small saucepan, heat butter and oil over medium heat. Add onion and carrot; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, stock, sage, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Remove from heat; cool slightly. Process in a blender until smooth. Sprinkle servings with pepper flakes.

Steps:

• Halve the squash lengthwise and remove the seeds and strings. Rub the insides with 2 tablespoons softened butter; season with salt and pepper. Place on a roasting pan, skin side down. Bake in a preheated 350-degree oven for 30 to 40 minutes or until fork tender. Remove the squash from the oven, scoop out the flesh and place in a food processor. Add the orange zest, honey and remaining 2 tablespoons of butter. Puree until smooth. Add a pinch of salt and cinnamon. Pulse a few times to incorporate.

Steps:

• Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

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.

Steps:

• Heat oil on medium and saute onion, garlic, ginger until soft and golden (about 3, 5 min - make sure not to burn the garlic!).
• Add cumin and mustard seed and saute until you hear the seeds pop (30-60 sec), then stir in the cubed squash and toss to coat, then add stock, bring to a boil and cover.
• Reduce heat and let simmer until the squash is soft and tender. At this point, you want to add the salt and pepper to taste.
• You want to turn heat off and let cool before you puree. Once cooled, this is where you need a blender and an extra pot. You want to place around 3-4 ladles of the soup in the blender - don't fill all the way - and puree, then place in the new pot. Once all the soup is pureed, put back on medium low heat.
• Stir in the cream (make sure you stir enough to get the cream incorporated, otherwise it will curdle).
• Then add your corn and red pepper. Stir occasionally for 5 minutes and VOILA!

Steps:

• In a large saucepan, sautee the onion and garlic until golden.
• Add cauliflower, apples and squash and stir together.
• Add broth and spices. Bring to a boil and simmer for 30 minutes or until vegetables are soft.
• Either with a blender, stick blender or food mill, puree the soup until creamy.
• Season with salt and pepper.
• If desired, swirl in sour cream.

Steps:

• Heat oil in a large Dutch oven or other heavy pot over medium. Cook shallot, garlic, and ginger, stirring often, until shallot is softened and translucent, about 3 minutes. Add miso and cook, stirring, 1 minute. Add squash, salt, maple syrup (if using), and 4 cups water and stir to combine. Bring to a boil, then reduce heat and cover pot. Cook until squash is very tender, 20-25 minutes.
• Carefully purée squash and cooking liquid with an immersion blender until smooth. (Alternatively, you can carefully use a standard blender and work in 2 batches, keeping a towel over the lid and transferring to a medium bowl as you go.) Do ahead: Purée can be made 3 days ahead. Transfer to an airtight container; cover and chill.
• Bring squash purée to a simmer over medium heat (return to same pot if you puréed in a standard blender). Stir in lemon juice; taste and season with more salt if needed.
• Divide soup among bowls and top with cilantro, chili crisp, and peanuts. Serve with lemon wedges for squeezing over.

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.

Steps:

• Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and carrot. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the winter squash, garlic and minced ginger and cook, stirring, until the mixture smells fragrant, about 1 minute
• Add the water or stock, the rice and salt to taste and bring to a boil. Reduce the heat, cover and simmer 45 minutes to 1 hour, until the squash is very tender
• Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender, cover the top with a towel pulled down tight, rather than airtight with the lid. Return to the pot and heat through. Stir in the ginger juice, taste and season with salt and pepper. If desired, thin out with a little more water or stock
• Ladle the soup into bowls and add a tablespoon of yogurt (more to taste), then slowly swirl the yogurt into the soup with a spoon. Squeeze a few drops of lime juice onto each serving and sprinkle with whisper of nutmeg

Steps:

• Preheat oven to 350.
• Place squash on cookie sheet pan and bake for 60 minutes till tender and caramelized.
• Remove from oven and let cool to handle.
• Slice in 1/2 and remove seeds. (Discard seeds or rinse, towel dry and make my Recipe #102043 or #50958 it does work!).
• Puree in a Vita mix blender optional skin and flesh with a pinch of salt till smooth.
• Cool and place 2 cups in freezer ziplock bags. Freeze till ready to use in your favorite pie, soup, bread or sauce!

Steps:

• In a large pan, combine the squash, stock, onions and bay leaf, bringing to a boil.
• Cover the pot and reduce the heat to low, simmer for 20 minutes or until squash is tender, then remove from heat.
• Take out the bayleaf and pour into a blender or food processor, puree the soup in batches until smooth.
• If necessary, return to pan and reheat gently.
• Season with 1/4 tsp of fresh grated nutmeg, sea salt and freshly ground black pepper.
• Ladle into soup bowls and swirl 2 tablespoon of yogurt into each bowl, sprinkle with the remaining nutmeg and enjoy.