Best 2 Creamless Creamy Squash Soup Recipes

Are you yearning for a delightful and comforting soup that wraps you in warmth and satisfaction? Look no further than the delectable creamless creamy squash soup! This culinary masterpiece offers a symphony of flavors and textures, showcasing the natural sweetness of squash, enhanced by a velvety smooth consistency. This soup is not only a treat for your taste buds but also a nourishing embrace for your body, brimming with vitamins, minerals, and antioxidants. Whether you're seeking a cozy meal for a chilly evening or a wholesome lunch to brighten up your day, this creamless creamy squash soup is poised to become a beloved staple in your kitchen repertoire.

Let's cook with our recipes!

CREAMLESS CREAMY SQUASH SOUP

Creamless Creamy Squash Soup image

Here's my go-to recipe for family and friends' get-togethers. One time, my niece devoured three bowls of it and we had to stop her from a fourth so others could have one last spoonful! -Sharon Verea, Thomasville, Georgia

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 small onions, chopped
2 celery ribs, chopped
2 medium carrots, chopped
1 medium butternut squash (3 pounds), peeled, seeded and cut into 1-inch cubes
1 medium sweet potato (about 8 ounces), peeled and cut into 1-inch cubes
1 yellow summer squash, halved lengthwise and sliced
4 garlic cloves, minced
4 cups vegetable broth
2 teaspoons dried savory or herbes de Provence
1/4 teaspoon pepper
Grated Parmesan cheese, optional

Steps:

In a Dutch oven, heat oil over medium heat. Add onions, celery and carrots; cook and stir until onion is tender, 6-8 minutes. Stir in butternut squash, sweet potato and summer squash. Cook and stir until squash and potato are lightly browned, 5-7 minutes. Add garlic; cook 1 minute longer., Add broth, savory and pepper; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 20-25 minutes., Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to pan; heat through. If desired, serve with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 138 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 497mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 7g fiber), Protein 2g protein. Diabetic Exchanges

FABIO'S CREAMLESS CREAMY SQUASH SOUP

Fabio's Creamless Creamy Squash Soup image

Provided by Faith Willinger

Categories Soup/Stew Potato Vegetable Butternut Squash Winter Gourmet

Yield Makes about 6 cups

Number Of Ingredients 10

Ingredients

1 celery rib, chopped
1 medium carrot, chopped
1 medium onion, chopped
2 tablespoons fine-quality extra-virgin olive oil (preferably Tuscan) plus additional for drizzling
1 lb winter squash such as butternut, peeled, seeded, and cut into 1/2-inch cubes
1/2 lb boiling potatoes, peeled and cut into 1/2-inch cubes
1 whole fresh peperoncino (small hot Italian green pepper) or 3/4 teaspoon dried hot red pepper flakes
2 teaspoons coarse sea salt
3 1/2 cups boiling water plus additional for thinning
1 crisp amaretto (Italian almond macaroon), finely crushed (2 tablespoons)

Steps:

Cook celery, carrot, and onion in 2 tablespoons oil in a 3-quart heavy saucepan over low heat, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add squash, potatoes, peperoncino, and sea salt. Stir in 3 1/2 cups boiling water and simmer, covered, until vegetables are very tender, about 20 minutes.
Remove and discard peperoncino (if using pepper flakes, leave in soup). Purée soup in batches in a blender (use caution when blending hot liquids), adding more water to thin to desired consistency.
Serve soup drizzled with additional oil and sprinkled with amaretto crumbs.

Tips:

Choose the right squash. Butternut squash is a popular choice, but you can use any type of squash you like. Acorn squash, kabocha squash, and pumpkin are all good options.
Roast the squash before making the soup. This will help to bring out the natural sweetness of the squash and give the soup a richer flavor.
Don't be afraid to add other vegetables to the soup. Carrots, celery, and onions are all good additions. You can also add some chopped greens, such as spinach or kale.
If you want a thicker soup, you can add some pureed potatoes or beans.
Season the soup to taste. Salt, pepper, and garlic powder are all good starting points. You can also add some herbs, such as thyme or rosemary.
Serve the soup with a dollop of sour cream or yogurt and a sprinkle of chopped nuts or seeds.

Conclusion:

Creamless creamy squash soup is a delicious and healthy way to warm up on a cold day. It's also a great way to use up leftover squash. With a few simple ingredients and a little bit of time, you can make a pot of soup that the whole family will love.