BUTTERNUT SQUASH SOUP WITH SOUR CREAM
Skip the line at the corner bistro, and prepare our Butternut Squash Soup with Sour Cream at home. This simple, scrumptious Butternut Squash Soup with Sour Cream can easily be made a part of your smart eating plan.
Provided by My Food and Family
Categories Recipes Using Soup
Time 45m
Yield Makes 8 servings, about 1 cup soup each.
Number Of Ingredients 8
Steps:
- Heat oil in large saucepan on medium heat. Add squash, onions and garlic; cook 5 min. or until crisp-tender, stirring occasionally. Stir in allspice; cook and stir 1 min.
- Add bouillon and water. Bring to boil; cover. Simmer on low heat 15 min. or until squash is tender. Process, in batches, in food processor until smooth. Return to saucepan; cook until heated through, stirring occasionally.
- Ladle into 8 bowls. Top with sour cream.
Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 6 g
BUTTERNUT SQUASH SWEET POTATO SOUP
Lots of taste and beta carotene!
Provided by BVDB
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a large pot over medium-high heat. Cook and stir butternut squash, sweet potato, carrot, celery, onion, and garlic in hot butter until lightly browned, about 5 minutes.
- Pour chicken stock and sweet bell peppers into butternut squash mixture; bring to a boil. Reduce heat to low, cover, and simmer until squash and potato are tender, about 40 minutes.
- Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
- Return pureed soup to pot and season with salt and black pepper.
Nutrition Facts : Calories 167 calories, Carbohydrate 28.2 g, Cholesterol 15.6 mg, Fat 6.3 g, Fiber 5 g, Protein 2.9 g, SaturatedFat 3.8 g, Sodium 416.3 mg, Sugar 6.6 g
ROASTED BUTTERNUT SQUASH-SWEET POTATO SOUP WITH SOUR CREAM RECIPE - (4/5)
Provided by á-174942
Number Of Ingredients 17
Steps:
- Preheat an oven to 425 degrees. In a large bowl, combine the sweet potatoes, squash, onion, thyme, and sage. Add the olive oil and toss to coat all the vegetables evenly with the oil. Spoon the mixture onto a large baking sheet, spreading out the vegetables in a single layer. Roast the vegetables, stirring twice, for 35 to 40 minutes, or until caramelized. Use long oven mitts to protect your hands when stirring. Remove from the oven and place half of the vegetables in a food processor fitted with the metal blade. Add 2 cups of the chicken stock and process until smooth. Place in a large saucepan and repeat with remaining vegetables and 2 cups of the stock. Add the remaining 1 cup stock, the nutmeg, salt, and pepper to the soup, and bring to a sinuner over medium heat. Taste for seasoning. Meanwhile, prepare the Herbed Sour Cream: In a small bowl, stir together all the ingredients. Taste for seasoning. To serve, ladle the soup into bowls. Swirl a spoonful of the Herbed Sour Cream into each bowl and sprinkle with the thyme. Serve immediately. Advance Preparation: Can be prepared up to 1 day ahead, covered, and refrigerated. Reheat gently. This soup also freezes well for up to 1 month. Adjust the seasonings when you reheat the frozen soup. This recipe yields 6 servings.
SWEET ROASTED BUTTERNUT SQUASH SOUP
Sweet, savory, garnished with maple bacon bits, sour cream and fresh chives. Served with a toasted baquette with melted gruyere cheese. This is a great rich soup perfect as a main course or with a side salad.
Provided by SarasotaCook
Categories Vegetable
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Vegetables -- Roast the vegetables. Preheat the oven to 425 and place the cut squash, leeks and onion on a cookie sheet lined with oil. Drizzle with olive oil, salt and pepper and cook until tender and golden brown. The leeks and onion will be done quicker than the squash. Once done remove from the pan and transfer to a large pot.
- Making the soup -- in the large pot with the squash leeks (white parts only), and the onion, add the garlic, chicken broth, beer, and evaporated milk and puree with an immersion blender. You can also use a regular blender for this. Whether you blend it in the pot or a blender once back in the pot add, add the heavy cream, salt and pepper, fresh sage, maple syrup, and nutmeg. Now just reheat and get ready to eat.
- Garnish -- with a dollop of sour cream, some crispy maple bacon bits, fresh chives, and a baguette that you toasted and then with melted gruyere or swiss cheese. Just makes the soup perfect.
Nutrition Facts : Calories 629.3, Fat 26.6, SaturatedFat 13.1, Cholesterol 70.8, Sodium 2490.8, Carbohydrate 82.2, Fiber 7.6, Sugar 9.2, Protein 15.8
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