HEALTHY BUTTERNUT SQUASH SOUP
This is a very healthy version of Butternut Squash Soup and quite tasty. From "the Optimal Diet - The Official CHIP Cookbook." CHIP stands for Coronary Health Improvement Project, and their recipes are designed to help reverse and prevent obesity, high blood pressure, high cholesterol, diabetes, and heart disease. It uses vegan chicken seasoning, but if you prefer you can use regular. I haven't tried it with vegetable seasoning as I don't know if it would taste as nice.
Provided by Enjolinfam
Categories Potato
Time 55m
Yield 6 1 cup servings
Number Of Ingredients 11
Steps:
- Wash squash and cut in half lengthwise. Scrape out the seeds and pulp. Lay cut sides down in baking dish side by side. Add water until it covers 1/2 inch in the bottom of the dish.
- Cover dish. Bake at 350 F until squash is soft. Scoop sqash out using a spoon. Mash butternut squash, then set aside.
- In a large pot, saute onions in a little water until soft.
- Add to pot mock or regular chicken seasoning, 2 cups water, potato, and thyme. Cook until potato is soft.
- Place hot mixture into a blender, and blend until smooth. Return mixture to pot.
- Place cashews and 2 cups water into the blender. Blend until it becomes a very smooth milk.
- Add cashew milk and squash to pot. Add salt to taste.
- Heat over low temperature, stirring occasionally, until desired temperature is achieved. Garnish with nutmeg and chives and serve immediately.
Nutrition Facts : Calories 135.7, Fat 5.4, SaturatedFat 1.1, Sodium 109.4, Carbohydrate 20.4, Fiber 2.8, Sugar 3.1, Protein 3.5
BUTTERNUT SQUASH SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings (2 quarts)
Number Of Ingredients 11
Steps:
- For the soup: Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until beginning to soften, about 5 minutes. Add the squash and cook, stirring occasionally, until beginning to brown around the edges, 8 to 10 minutes. Add the garlic and cook for another minute. Pour in the chicken stock, add the thyme and sage and bring to a simmer. Simmer until the squash is very soft, 10 to 15 minutes. Stir in the heavy cream. Puree using an immersion blender. Season with salt and pepper. Serve immediately, or let cool completely, pour into freezer bags, label and freeze.
- For the topping: When read to serve, mix together the cream and sour cream in a small bowl. Drizzle designs over the soup with the mixture.
BUTTERNUT SQUASH SOUP
This is a great warming winter meal with some crusty bread. The fresh ginger gives it a nice spicy kick.
Provided by caetb
Categories Vegetable
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450.
- Cut squash in half lengthwise, scoop out seeds and place cut side down on a baking sheet.
- Roast the squash for 40-45 minutes or until it is very tender.
- Allow squash to cool.
- While the squash is roasting,saute the onion and ginger in the butter over a medium heat until the onion is translucent and soft.
- Add the broth, cover and simmer for 10 minutes.
- Scoop the cooled squash from the skin.
- Place half the squash and half the broth in a blender, puree until smooth.
- Repeat with the other half of the squash and broth.
- If needed, add water to achieve the desired consistency.
- Return the soup to the sauce pan and reheat.
- Salt and pepper to taste.
- If desired, garnish each serving with a spoonful of sour cream.
Nutrition Facts : Calories 315.6, Fat 6.4, SaturatedFat 3.8, Cholesterol 15.3, Sodium 74.8, Carbohydrate 67.8, Fiber 11.7, Sugar 14.7, Protein 6.1
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
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.
BUTTERNUT SQUASH SOUP
This simple, creamy (but not cream-laden) butternut squash soup gets greater depth of flavor from sherry that is stirred in with the stock. If you'd rather not use sherry or don't have it on hand, omit it and use an additional 1/2 cup of stock; your soup will be less complex, but it will still have that rich, sweet squash flavor.
Provided by Florence Fabricant
Categories dinner, soups and stews, appetizer
Time 1h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a heavy four-quart saucepan. Add the onions, reduce heat to low, and saute slowly until they are tender but not brown. Stir in the garlic.
- Add the squash and water, cover and simmer until the squash is tender, about 40 minutes. Allow the mixture to cool for about 15 minutes, then puree in two batches in a food processor. Up to this point the soup can be prepared in advance, even refrigerated or frozen.
- Return the puree to the saucepan and add the stock and the sherry. Reheat and season to taste with salt and pepper. Serve with a sprinkling of Parmesan cheese on each portion.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 672 milligrams, Sugar 4 grams
BEST BUTTERNUT SQUASH SOUP EVER
Slightly sweet, this is one of the best soups I've had in a while.
Provided by Chester
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
- Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 23.9 g, Cholesterol 12.3 mg, Fat 5.2 g, Fiber 6.1 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 866.1 mg, Sugar 1.8 g
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