Delicious Healthy Butternut Squash Soup Recipes

Steps:

• Stir chicken stock, butternut squash, carrots, celery, onion, wine, parsley, basil, and garlic together in a large pot; bring to a boil. Cook at a boil until squash is tender, about 1 hour.
• Pour squash mixture into a blender no more than half full. Cover and hold lid in place. Pulse blender a few times before leaving on to blend. Puree in batches until smooth.
• Return blended soup to pot; add bay leaves. Bring soup to a boil, reduce heat to medium-low, and cook until beginning to thicken, 30 to 60 minutes. Season soup with salt and pepper. Stir milk and cream through the soup.

Steps:

• With a heavy knife, cut squash in half lengthwise. Peel, remove seeds and chop flesh into roughly 1" cubes. You should have about 5 cups.
• Heat oil in a large pot over medium heat. Add onion and garlic, and cook 3 minutes. Add squash, oregano, paprika, and cinnamon, and cook, stirring, 2 minutes. Add broth and bring to a boil. Redcue heat; cover and simmer about 25 minutes, until squash is tender.
• Purée soup untili smooth using an immersion blender, or by carefully ladling soup into a blender or food processor in batches - whir until smooth and return soup to pot. Add cilantro and warm through (with salt and pepper to taste).

Steps:

• Fry bacon in large skillet. Leave fat in pan and save bacon.
• Cut onion and cook in bacon fat.
• Cut squash in half and scoop out seeds. Peel squash.
• Cut squash in 1 inch chunks. Saute squash with onions for about 10 minutes.
• Add chicken or vegetable broth, bring to boil, then simmer for about 20 minutes. Add salt to taste.
• Puree soup in blender or food processor till smooth.
• Garnish with chopped bacon and sour cream.