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.
ROASTED BUTTERNUT SQUASH WITH ONIONS, SPINACH, AND CRAISINS®
A delicious deviation from the typical squash preparation, this recipe has kind of a nutty flavor with or without the nuts. Good as-is, but of course each person can salt and pepper their own serving to taste. The leftovers are good served as a cold salad if you don't like the cooked spinach that results from re-heating. Almonds and walnuts can be used in addition to or instead of the pecans.
Provided by Marcia
Categories Side Dish Vegetables Greens
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
- Slice butternut squash cross-wise into 1-inch slices; peel and clean each slice, removing and discarding seeds and stringy pulp from the center. Cut cleaned slices into 1-inch cubes.
- Toss squash cubes, onion, and olive oil together in a bowl until coated; transfer to the prepared baking sheet.
- Roast in the preheated oven until squash is tender and starting to brown, 25 to 30 minutes.
- Toss squash mixture, spinach, dried cranberries, and pecans together in a serving bowl and serve warm.
Nutrition Facts : Calories 198.3 calories, Carbohydrate 29.5 g, Fat 9.5 g, Fiber 5.2 g, Protein 3 g, SaturatedFat 1.1 g, Sodium 19.1 mg, Sugar 10.5 g
SPICY BUTTERNUT SQUASH PASTA WITH SPINACH
Here's a vegetable-filled pasta bake that comes together in under an hour. The most time-consuming part of this recipe is prepping the squash. You can buy precut squash, or cut it yourself: Trim the ends so that it can stand up flat. Use a sturdy vegetable peeler to remove the skin. Cut off the bulbous part from the neck. Scoop the seeds out of the bulbous part. Half the squash lengthwise, then cube it. If you're sensitive to heat, leave out the jalapeños, or remove the seeds before slicing into rounds and placing on top.
Provided by Yasmin Fahr
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large covered pot of heavily salted water to a boil.
- Meanwhile, in a 12-inch ovenproof skillet with high sides and a tight-fitting lid (or a Dutch oven), heat the oil over medium-high until shimmering. Add the squash and season with salt, cumin and red-pepper flakes. Cook, stirring every minute, until squash becomes browned in spots and feels just tender, 6 to 8 minutes.
- Meanwhile, heat the oven to 400 degrees. Add the pasta to the boiling water and cook, uncovered, until not quite al dente, 3 to 4 minutes less than the package instructions. (It should be a little too firm to the bite.) Reserve 1 cup of the pasta water and drain. If the pasta is done before the squash, then stir in a drizzle of olive oil so that it doesn't stick together.
- When the squash is just tender, add the broth. Bring to an active simmer, cover and cook, stirring occasionally, until the squash is soft and easily mashable, 10 to 12 minutes. Turn off the heat, then use a potato masher or the back of a wooden spoon to crush about half of the butternut squash and leave the rest chunky. Season the squash to taste, keeping in mind that salty Parmesan will be added soon.
- Add the cooked pasta to the skillet along with 1 cup reserved pasta water and 1/2 cup grated Parmesan, stirring vigorously to combine. Stir in the spinach one handful at a time until it shrinks down a little.
- Sprinkle the top with the remaining 1/4 cup Parmesan, the mozzarella and jalapeño, then place in the oven, on a sheet pan if you are worried about dripping. Cook until the top is melted and browned in spots, 12 to 15 minutes. Drizzle with olive oil, top with parsley and serve.
BUTTERNUT SQUASH SOUP WITH SPINACH RAVIOLI
This wonderful soup has become the newest addition to my family's traditional Thanksgiving dinner. It is hearty and delicious and perfect for banishing winter chill.
Provided by Catherine
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Place the cumin seeds and nutmeg in a large saucepan over medium heat, and cook until lightly browned. Stir in the butter, and saute the onions and leeks until tender. Mix in squash, wine, and chicken broth. Season with cinnamon and ginger. Reduce heat, and simmer 10 to 15 minutes.
- Bring a large pot of lightly salted water to a boil. Add ravioli, and cook 8 to 10 minutes or until al dente; drain.
- With a hand mixer, puree the soup mixture. Blend in light cream, and season with salt and pepper. Mix in the cooked ravioli just before serving.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 18.6 g, Cholesterol 30 mg, Fat 7.7 g, Fiber 2.1 g, Protein 5.3 g, SaturatedFat 4.4 g, Sodium 86.5 mg, Sugar 2.4 g
BUTTERNUT SQUASH-SPINACH-CHICKEN SOUP
haven't tried it yet but it sounds delicious! from the cookbook "500 (Practically) Fat-Free One-Pot Recipes" by Sarah Schlesinger
Provided by ellie3763
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1/4 cup broth in a large pot. Add chicken, onions, nutmeg, and cumin, and sauté until onions begin to soften, about 4 minutes. Stir in jalapeno pepper.
- Add remaining broth and squash. Bring to a boil, reduce heat, and simmer until chicken is cooked through, about 20 minutes.
- Stir in the spinach and chickpeas, and simmer for 5 more minutes.
Nutrition Facts : Calories 167.9, Fat 2.2, SaturatedFat 0.5, Cholesterol 44.2, Sodium 72.6, Carbohydrate 15.9, Fiber 3.9, Sugar 3.8, Protein 21.5
More about "butternut squash and spinach soup recipes"
CREAMY BUTTERNUT SQUASH AND SPINACH SOUP - COOKING CHAT
From cookingchatfood.com
5/5 (3)Total Time 40 minsCategory SoupCalories 154 per serving
- Heat the olive oil in a large pan on medium. Add the onion and cook for about 5 minutes until it begins to soften.
- Add the squash and potatoes. Stir to combine with the onion mixture, then add the vegetable broth and additional cup of water, along with sage.
- Bring the soup pot to a boil, then reduce heat to a steady simmer. Let the soup simmer for about 25 minutes, until the vegetables are tender.
SPINACH & BUTTERNUT SQUASH SOUP – SIMPLY DELICIOUS!
From fabfood4all.co.uk
5/5 (8)Category StarterCuisine BritishTotal Time 37 mins
- Add the butternut squash and fry for another 5 minutes (or until onions and leeks softened), stirring again.
BUTTERNUT SQUASH SPINACH SOUP - UGLY VEGAN KITCHEN
From uglyvegankitchen.com
Estimated Reading Time 2 mins
BUTTERNUT SQUASH AND SPINACH LASAGNA - JULIA'S ALBUM
From juliasalbum.com
ROASTED BUTTERNUT SQUASH AND SPINACH RECIPE
From womansday.com
VEGAN BUTTERNUT SQUASH CURRY WITH SPINACH - HEALTHY …
From healthynibblesandbits.com
MOROCCAN BUTTERNUT SQUASH, CHICKPEA, AND SPINACH STEW
From bowlofdelicious.com
4.8/5 (26)Total Time 30 minsCategory DinnerCalories 294 per serving
- In a large pot, sauté onion and ginger in oil (1 tablespoon)over medium-high heat until softened.
- Add spices, stock (1 cup), and squash. Bring to a boil, turn heat to low, cover, and simmer until squash is fork-tender (approximately 15 minutes)
- Add chickpeas and spinach, turn heat to medium, and cover. The spinach will wilt and the chickpeas will heat through.
WINTER SQUASH SALAD WITH MAPLE VINAIGRETTE - VEGETABLE RECIPES
From vegetablerecipes.com
VEGAN BUTTERNUT SQUASH AND CHICKPEA SOUP- HEALTHY RECIPE - TORI …
From toriavey.com
LENTIL SOUP WITH SPINACH AND BUTTERNUT SQUASH - PREVENTION.COM
From prevention.com
RECIPE: LAMB & BUTTERNUT SQUASH SOUP WITH SPINACH & BARLEY
From
SOUP AND SALAD AYURVEDIC RECIPES - HEALTH KURA
From healthkura.com
SLOW-COOKER BUTTERNUT SQUASH SOUP WITH SAUSAGE - EASY RECIPES
From easyrecipes.co.za
BUTTERNUT SQUASH CURRY - SUPERGOLDEN BAKES
From supergoldenbakes.com
BUTTERNUT SQUASH SOUP RECIPES - BETTYCROCKER.COM
From bettycrocker.com
BUTTERNUT SQUASH & SPINACH LASAGNE I GEORGIE EATS
From georgieeats.co.uk
CREAMY TOMATO LENTIL, SPINACH, AND POTATO SOUP
From lifewaykefir.com
BUTTERNUT SQUASH RAVIOLI SAUCE RECIPE | COZYMEAL
From cozymeal.com
LENTIL SOUP RECIPE WITH BUTTERNUT SQUASH | OLIVEMAGAZINE
From olivemagazine.com
BUTTERNUT SQUASH SOUP | THE COZY APRON
From thecozyapron.com
HOW TO MAKE EASY BUTTERNUT SQUASH SOUP - TASTE OF HOME
From tasteofhome.com
BUTTERNUT SQUASH SOUP WITH BACON, SPINACH AND WHITE BEANS
From thebutteredhome.com
15+ MEDITERRANEAN DIET DINNER RECIPES FOR WEIGHT LOSS
From eatingwell.com
TOP 40 BUTTERNUT SQUASH SOUP WOLFGANG RECIPE RECIPES
From exnavalcadet.qualitypoolsboulder.com
You'll also love