Sweet Creamy Butternut Squash Soup From Disneys Boma Recipes

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SWEET AND CREAMY BUTTERNUT SQUASH SOUP

This filling soup serves well as a healthy dessert (squash is an excellent source of magnesium, potassium, vitamins C and A, and a good source of calcium). It can be served hot or cold and has an interesting texture. I like this recipe because it is simple to make, yet has a lovely flavor. If you enjoy a thicker, more custard-like consistency you can use less than the directed amount of skim milk. If you prefer a soupier thickness, then you should add more skim milk during the simmering process.

Provided by 876645

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 11



Sweet and Creamy Butternut Squash Soup image

Steps:

  • Heat olive oil in a large frying pan on low.
  • Add squash and spices.
  • Stir-cook on low for three minutes and then add water.
  • Cover pan and increase heat to level six.
  • Allow to steam for ten minutes.
  • Remove from heat and blend contents of pan in a food processor with 1/2 quart of skim milk.
  • Pour food processor mixture into a pot and add Splenda brown sugar blend.
  • Heat to level 6 while stirring in the remaining skim milk. (The amount of milk added is variable to desired texture.).
  • Cover and simmer on level 4 for 15 minutes.
  • If serving warm, ladle soup into bowls and garnish with crushed walnuts and cinnamon. (An alternative is to use more Splenda Brown Sugar Blend).
  • If serving cold, refrigerate for 2 hours and then follow previous instructions.

3 tablespoons olive oil
1 butternut squash, peeled and cubed with seeds removed
1 1/2 teaspoons allspice
1/2 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon cinnamon
3/4 cup water
1 quart skim milk
1/2 cup Splenda brown sugar blend (packed)
3/4 cup walnuts (for garnish)
1 pinch cinnamon (for garnish)

SWEET & CREAMY BUTTERNUT SQUASH SOUP FROM DISNEY'S BOMA

This recipe is beyond fantastic - it's from Disney's Boma - Flavors of Africa Restaurant at the Animal Kingdom Lodge. There are two versions of this recipe, sweet and savory. This is the sweet version. We always time our visits to this restaurant just to have this incredible soup (they only serve it on certain days)! The chefs were gracious enough to share the recipe with me, and it's an absolute favorite in our family! The soup uses heavy ingredients, but you could try lightening it up with splenda, 2%milk, and half-and-half.

Provided by AmaJoy

Categories     Vegetable

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 14



Sweet & Creamy Butternut Squash Soup from Disney's Boma image

Steps:

  • In a small pot, melt the butter and pour over the squash. Season squash with salt and pepper and roast in 325-degree oven for 45 minutes (I use a dutch oven for this recipe, as it transfers easily from the oven to the stove).
  • In a kettle, mix squash with water. Add heavy cream and milk and puree using an immersion blender. Add sugar, ginger, nutmeg, cinnamon, and coriander.
  • Make a slurry with the cornstarch and add to the soup.
  • Add the American cheese and continue mixing until smooth.
  • Adjust seasoning.

3 ounces unsalted butter
11 ounces butternut squash, cut in chunks
salt and pepper (to taste)
8 ounces water
8 ounces heavy cream
8 ounces milk
2 tablespoons sugar, adjust if needed
1 teaspoon ginger (ground)
1 teaspoon nutmeg (ground)
1 teaspoon cinnamon (ground)
1 teaspoon coriander (ground)
1 tablespoon cornstarch
2 ounces water
3 ounces American cheese

CREAMY BUTTERNUT SQUASH SOUP

I used to live in Australia, where this soup is served often. I had to have the recipe, and now it's one of my family's favorites. -Tiffany Pope, Draper, Utah

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 9



Creamy Butternut Squash Soup image

Steps:

  • In a small saucepan, saute onion in butter until tender. Add squash and potato; cook and stir for 2 minutes. Add the water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender., Cool slightly. In a blender, cover and process soup until smooth. Return to the pan; stir in milk and heat through.

Nutrition Facts : Calories 278 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 1008mg sodium, Carbohydrate 49g carbohydrate (11g sugars, Fiber 6g fiber), Protein 6g protein.

1/4 cup chopped onion
1 tablespoon butter
3 cups cubed peeled butternut squash
1 medium potato, peeled and cubed
1-1/2 cups water
1-1/2 teaspoons chicken bouillon granules
1/4 teaspoon salt
Dash pepper
1/4 cup evaporated milk

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