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
THE VERY BEST BUTTERNUT SQUASH SOUP!!!!! EVERRR!!!!
No one will not like this soup and everyone will love this soup. That is all... By the way, this is a super easy recipe! I succeeded on my first try. Just keep in mind that the ginger and cumin are what really make the taste of this soup. To make things easier, simply grate the ginger with a cheese grater instead of cutting with a knife. If you bring this anywhere, you'll definitely be bringing home an empty dish so leave some extra at home if you want to have more later.
Provided by Sylvia R
Categories One Dish Meal
Time 35m
Yield 1 large pot, 8 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 148.4, Fat 8.8, SaturatedFat 2.9, Cholesterol 14.8, Sodium 252.3, Carbohydrate 13.2, Fiber 1.4, Sugar 4.4, Protein 5.2
BUTTERNUT SQUASH SOUP
This deep golden soup is as pretty as it is yummy. If you'd like, you can intensify the garlic flavor by adding an extra bulb. The garlic is what really flavors this soup. -Linda Rose Proudfoot, Huntington, Connecticut
Provided by Taste of Home
Time 1h55m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cut squash into eight large pieces. Place cut side up in a 15x10x1-in. baking pan. Cut 1/4 in. off tops of onion and garlic bulbs (the end that comes to a closed point)., Place cut side up in baking pans. Brush with oil; sprinkle with thyme. Cover tightly and bake 1-1/2 to 2 hours or until vegetables are very tender. Uncover and let stand until lukewarm. , Remove peel from squash and onions; remove soft garlic from skins. In a large bowl, combine vegetables, broth and cream. Puree in small batches in a blender until smooth; transfer to a large saucepan. Add parsley, salt and pepper; heat through (do not boil). Garnish with thyme if desired.
Nutrition Facts : Calories 203 calories, Fat 13g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 510mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 6g fiber), Protein 3g protein.
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.
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