Butternut squash soup is a delicious and healthy dish that can be enjoyed by people of all ages. It is packed with essential vitamins and minerals, such as vitamin A, vitamin C, and potassium. Butternut squash is also a good source of fiber, which can help to keep you feeling full and satisfied. Butternut squash soup is also relatively low in calories and fat, making it a good choice for people who are watching their weight.
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BUTTERNUT SQUASH SOUP
This butternut squash soup recipe is the best - it's creamy, hearty, and healthy.
Provided by This Healthy Table
Categories Soups
Time 50m
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees.
- Cut the end off the squash, peel the skin, and then chop into 1-inch pieces. Toss with 1 tablespoon of olive oil and 1 teaspoon sea salt. Spread out on a parchment or silpat-lined baking sheet and roast in the oven for 25 minutes.
- While the squash is roasting, slice the onion, mince the garlic, peel and chop the carrots, and peel and chop the apple.
- Add the remaining tablespoon of olive oil to a large pot. Heat over medium-high heat on the stove.
- When the oil is hot, add the onions and sauté for 5 minutes, or until translucent. Stirring occasionally.
- Add the garlic and stir for 30 seconds. Then add the chopped carrots and apple. Sauté for 3 minutes, stirring occasionally.
- Add all the spices to the pot and stir to coat all the vegetables. Allow the spices to heat for 30 seconds.
- Deglaze the pan with a little of the vegetable stock. Add the rest of the stock and the butternut squash.
- Bring the soup to a low bowl and then reduce to a simmer. Let simmer for 10 minutes, stirring occasionally.
- Using an immersion blender or a high-speed blender, blend the soup until it is fully pureed and a smooth texture.
- Serve with optional pumpkin seeds, chopped parsley, or microgreens.
Nutrition Facts : Calories 227 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 11 grams fat, Fiber 8 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1580 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
YUMMY BUTTERNUT SQUASH SOUP
This soup is so yummy. And so good for winter time with fresh bread.
Provided by sbm7
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h45m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 20.5 g, Cholesterol 22.3 mg, Fat 6.7 g, Fiber 3.8 g, Protein 3.2 g, SaturatedFat 3.9 g, Sodium 740.5 mg, Sugar 6.4 g
DELICIOUS, HEALTHY BUTTERNUT SQUASH SOUP
A perfect soup for those dark, cold evenings winter brings our way (and when squash is so plentiful). This soup has a very pleasant, complex, yet mild flavor that even kids can enjoy. Originally from Today's Parent, October 2010.
Provided by Isabeau
Categories Vegetable
Time 1h
Yield 1 1 soup, 6-8 serving(s)
Number Of Ingredients 8
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).
Nutrition Facts : Calories 111, Fat 2.6, SaturatedFat 0.2, Sodium 8.4, Carbohydrate 23.3, Fiber 4.2, Sugar 4.2, Protein 2.1
HEALTHY (SORT OF) DELICIOUS BUTTERNUT SQUASH SOUP
This simple soup is SO comforting on a crisp fall day! This recipe courtesy of "America's Test Kitchen."
Provided by MessyChef
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 236.1, Fat 8.7, SaturatedFat 3, Cholesterol 12.4, Sodium 1803, Carbohydrate 38, Fiber 6.1, Sugar 8.8, Protein 6.3
BEST BUTTERNUT SQUASH SOUP
An easy, fast, fresh-to-table soup that's hearty and nourishing enough to be a full meal for the family! You can sprinkle toasted nuts or seeds on top before serving, or serve with a dollop of sour cream. Leftovers are also delicious cold!
Provided by SAH11
Categories Butternut Squash Soup
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Pile butternut squash, onion, and celery on a baking sheet and spread out, separating onion wedges into "leaves". Add rosemary sprigs and drizzle olive oil over all the ingredients. Generously season with kosher salt and toss to combine, again spreading out vegetables into a single layer.
- Bake in the preheated oven until vegetables are tender and start to char, about 25 minutes; no need to stir. Remove baking sheet from the oven and transfer roasted vegetables and liquid to a large pot.
- Pour enough vegetable broth into the pot to cover the vegetables and turn heat to medium-high. Bring to a boil. Reduce heat and simmer for 5 minutes. Take out rosemary sprigs and remove pot from stove.
- Use an immersion blender to puree soup until desired smoothness. Add heavy cream and puree until creamy.
- Return soup to the stove and simmer over medium heat for 2 to 3 minutes. Season with pepper and serve.
Nutrition Facts : Calories 355.3 calories, Carbohydrate 53.1 g, Cholesterol 27.2 mg, Fat 17 g, Fiber 9.2 g, Protein 5.2 g, SaturatedFat 5.9 g, Sodium 189.2 mg, Sugar 11.2 g
Tips:
- Choose the right squash: Select a medium-sized butternut squash with a deep orange color and a firm texture. A heavier squash will have more flesh and fewer seeds.
- Roast the squash before pureeing: Roasting the squash brings out its natural sweetness and intensifies its flavor. Roasting also helps to caramelize the sugars in the squash, which gives the soup a richer flavor.
- Use a good quality vegetable broth: The broth is the base of the soup, so it's important to use a good quality broth. Look for a broth that is low in sodium and made with real vegetables.
- Add some spices and herbs: Spices and herbs can help to enhance the flavor of the soup. Some good options include cumin, coriander, paprika, thyme, and rosemary.
- Don't overcook the soup: Butternut squash soup is best when it is slightly chunky. Overcooking the soup will make it mushy and bland.
Conclusion:
Butternut squash soup is a delicious and healthy soup that is perfect for a fall or winter meal. It is easy to make and can be tailored to your own taste preferences. With its sweet and creamy flavor, butternut squash soup is a surefire hit with everyone who tries it. So next time you're looking for a comforting and nutritious soup, give butternut squash soup a try!
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