WINTER SQUASH SOUP
Provided by Ina Garten
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
- Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.
SQUASH SOUP IN PUMPKIN BOWLS
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the bowls: Preheat the oven to 400 degrees F. Use a paring knife to cut a large circle around the stem of each pumpkin (make a zigzag cut, if desired). Remove the lid and scoop out the seeds and fibers. Sprinkle the inside of each with 1/2 teaspoon each sugar and salt. Place the pumpkins and lids on a baking sheet; roast until tender, 20 to 35 minutes, depending on their size.
- Meanwhile, make the soup: Melt the butter in a large saucepan over low heat. Add the onion and 1 teaspoon salt. Strip the thyme leaves into the pot, increase the heat to medium and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the squash and sugar and cook, stirring, until glazed, 3 to 4 minutes. Add 5 cups water and bring to a boil. Reduce the heat to low and simmer, uncovered, until the squash is tender, 15 to 20 minutes.
- Working in batches, transfer the soup to a blender, crack the lid to let steam escape and puree until smooth; return to the saucepan (or puree directly in the pan with an immersion blender). Stir in the heavy cream, if desired. Season with salt and pepper, and top as desired.
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
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
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 "pumpkin butternut squash soup recipes"
BUTTERNUT SQUASH & PUMPKIN SOUP - AIMEEMARS.COM
From aimeemars.com
4.8/5 (56)Total Time 50 minsCategory Main Course, SoupCalories 137 per serving
- Melt the butter in a large stockpot over medium heat and saute the chopped onion, stirring occasionally for 10 minutes, until soft and golden.
- Add the chicken broth, butternut squash, and pumpkin to the pot and bring to a soft boil. Reduce the heat to a medium simmer. Stir in the thyme, ground cinnamon, chili powder, and pepper and cook, stirring occasionally for 20 minutes or until the squash softens and can be pierced with a fork.
- Using a handheld immersion blender, blend the soup until smooth or us a stand blender, working in batches ladle the soup into the blender and blend until smooth.
ROASTED BUTTERNUT SQUASH AND PUMPKIN SOUP - RECIPE …
From reciperunner.com
Reviews 171Calories 198 per servingCategory Soup, Stew + Chili
PUMPKIN BUTTERNUT SQUASH SOUP RECIPE - PILLSBURY.COM
From pillsbury.com
ROASTED BUTTERNUT SQUASH SOUP - COOKIE AND KATE
From cookieandkate.com
THIS PUMPKIN BUTTERNUT SQUASH SOUP IS THE BEST FALL …
From funhappyhome.com
PUMPKIN SPICE BUTTERNUT SQUASH SOUP - EATINGWELL
From eatingwell.com
NO CHOP ROAST BUTTERNUT PUMPKIN / SQUASH SOUP
From recipetineats.com
PUMPKIN & BUTTERNUT SQUASH SOUP - REAL HOUSEMOMS
From realhousemoms.com
PUMPKIN SOUP RECIPE - LOVE AND LEMONS
From loveandlemons.com
BUTTERNUT SQUASH RECIPES WITH PECANS, CHEESE & MORE : COOKING …
From cookingchanneltv.cel30.sni.foodnetwork.com
PUMPKIN AND SQUASH RECIPES : RECIPES : COOKING CHANNEL
From cookingchanneltv.cel29.sni.foodnetwork.com
BUTTERNUT SQUASH AND PUMPKIN SOUP - WELLNESSFORTHEWIN.COM
From wellnessforthewin.com
PANERA AUTUMN SQUASH SOUP: HOW TO MAKE IT (COPYCAT RECIPE)
From stage.tasteofhome.com
PUMPKIN OR BUTTERNUT SQUASH SOUP | OREGONIAN RECIPES
From recipes.oregonlive.com
CROCK POT BUTTERNUT SQUASH & PUMPKIN SOUP - DRIZZLE ME SKINNY!
From drizzlemeskinny.com
PUMPKIN AND BUTTERNUT SQUASH SOUP - GOOD HOUSEKEEPING
From goodhousekeeping.com
BUTTERNUT SQUASH SOUP RECIPE - CARAMEL AND CASHEWS | RECIPE
From pinterest.com
PUMPKIN SOUP | RECIPETIN EATS
From recipetineats.com
PUMPKIN BUTTERNUT SQUASH SOUP - WONDERMOM WANNABE
From wondermomwannabe.com
PANERA AUTUMN SQUASH SOUP: HOW TO MAKE IT (COPYCAT RECIPE)
From tasteofhome.com
RECIPE: ROASTED CHICKEN WITH BUTTERNUT SQUASH IS AN EASY SHEET …
From macon.com
ROASTED BUTTERNUT AND PUMPKIN SQUASH SOUP RECIPE
From homemadefoodjunkie.com
You'll also love