Comforting Butternut Squash Soup Recipes
BUTTERNUT SQUASH SOUP
Make and share this Butternut Squash Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut squash into 8 large pieces.
- Place cut side up in a 15x10-inch baking dish.
- Cut 1/4 inch off the tops of the onions and garlic bulb.
- Place cut side up in the baking pan.
- Brush with oil; sprinkle with thyme.
- Cover tightly and bake at 350°F for 1 1/2 to 2 hours or until vegetables are very tender.
- Uncover and let stand until room temperature.
- Remove peel from squash and onions; remove the soft garlic from skins.
- Combine vegetables, broth and cream.
- Puree in small batches in a blender until smooth; transfer to a large Dutch oven.
- Add parsley, salt and pepper; heat until soup is warmed but do not boil.
Nutrition Facts : Calories 224.3, Fat 13, SaturatedFat 4.6, Cholesterol 20.4, Sodium 440.9, Carbohydrate 25.7, Fiber 4.3, Sugar 5.7, Protein 4.6
COMFORTING BUTTERNUT SQUASH SOUP RECIPE
This is a delicious soup. Best one that I have tried. It works well with half as much cream cheese if you don't want it too rich. From: Allrecipes
Provided by gwynn
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 406.2, Fat 34.5, SaturatedFat 18.1, Cholesterol 83.5, Sodium 816.4, Carbohydrate 20.1, Fiber 3, Sugar 4.1, Protein 7.8
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