Best 6 Golden Winter Soup Butternut Squash Recipes

Welcome to our exploration of the culinary wonders of golden winter soup featuring the delectable butternut squash! As the days grow colder and the nights draw in, there's nothing quite like a warm, comforting bowl of soup to soothe the soul. In this article, we'll delve into the art of crafting the perfect golden winter soup, highlighting the unique flavors and versatility of butternut squash. From selecting the finest ingredients to mastering the cooking techniques, we'll guide you through the steps of creating a soup that will delight your taste buds and warm your spirits all winter long. So, gather your ingredients, fire up your stove, and let's embark on a culinary journey that celebrates the goodness of butternut squash in a bowl of golden winter soup.

Let's cook with our recipes!

GOLDEN BUTTERNUT SQUASH SOUP

Golden Butternut Squash Soup image

I created this soup for my vegan relatives for Christmas Eve, but everyone ended up loving it, too! It's so creamy and delicious. -Susan Sabia, Windsor, California

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 cups cubed peeled butternut squash
2 medium carrots, chopped
1 medium sweet red or yellow pepper, chopped
1 medium Gala apple, peeled and chopped
1 small onion, chopped
2 cups water
2 teaspoons vegetable base
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1-1/2 cups unsweetened almond milk

Steps:

In a large saucepan, heat oil over medium heat. Add squash, carrots, red pepper, apple and onion; cook and stir until crisp-tender, 8-10 minutes. Stir in water, vegetable base and seasonings. Bring to a boil; reduce heat. Simmer, uncovered, until vegetables are tender, 8-10 minutes. Stir in almond milk., Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan and heat through.

Nutrition Facts : Calories 110 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 486mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

GOLDEN BUTTERNUT SQUASH SOUP

Golden Butternut Squash Soup image

This soup swings both ways-hot or cold. Either way it's lovely. Great as a first course or as a main meal soup with a salad and hot bread.

Provided by Diana Adcock

Categories Apple

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs butternut squash, peeled, seeded and coarsely chopped
2 lbs golden delicious apples, peeled, cored and coarsely chopped
2 cups finely chopped onions
3/4 cup fresh breadcrumb
7 1/2 cups chicken stock
1 1/2 teaspoons salt
2 teaspoons fresh rosemary
1 teaspoon oregano
1 teaspoon white pepper
1 1/2 cups heavy cream

Steps:

In a large stockpot mix together the squash, apples, onions, breadcrumbs, stock, salt, rosemary, oregano and pepper.
Bring to a boil, reduce heat and simmer for 90 minutes, stirring often.
Puree until smooth in a food processor or hand held blender.
If using a food processor return to pan and whisk in cream.
Adjust seasonings and reheat or chill and serve cold.

Nutrition Facts : Calories 536.4, Fat 26.8, SaturatedFat 14.9, Cholesterol 90.5, Sodium 1141.6, Carbohydrate 65.9, Fiber 8.3, Sugar 26.9, Protein 13.1

WINTER SQUASH SOUP

Winter Squash Soup image

Provided by Ina Garten

Time 50m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons unsalted butter
1 tablespoon good olive oil
2 cups chopped yellow onions (2 onions)
1 (15 - ounce) can pumpkin puree (not pumpkin pie filling)
1 1/2 pounds butternut squash, peeled and cut in chunks
3 cups homemade chicken stock or canned broth
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup half - and - half
Creme fraiche, grated Gruyere, or croutons (see Note), for serving (optional)

Steps:

Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.

GOLDEN SQUASH SOUP

Golden Squash Soup image

Provided by Food Network

Time 45m

Yield 8 to 10 cups

Number Of Ingredients 13

Ingredients

1 butternut squash
1/2 cup maple syrup
2 tablespoons Chinese 5-spice powder
1 tablespoon coriander seed
2 tablespoons olive oil, plus more for frying
1/2 large Walla Walla onion, sliced
1 teaspoon crushed red pepper flakes
2 cups chicken stock, plus more if needed
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 bunch fresh sage
Creme fraiche, for serving
Porcini salt, for serving

Steps:

Preheat the grill to 350 degrees F. Peel and slice the butternut squash into 1 to 2-inch wedges. Place in a large bowl and season with the maple syrup and Chinese 5-spice powder. Grill the squash until grill marks appear, about 4 minutes per side. Set aside to cool. Meanwhile, crush the coriander seeds in a mortar and pestle. Heat the olive oil in a large pot over medium-high heat and add the onions. Cook until soft. Add the coriander and red pepper flakes and cook until the onions are barely caramelized, about 10 minutes. Add the grilled squash and chicken stock and bring to a boil. Lower the heat to medium and simmer for 15 to 20 minutes to help the flavors develop. Take the soup off the heat and blitz in a blender until smooth. Season with salt and pepper, to taste. If the soup gets too thick, add more chicken stock to thin it out. Chiffonade half the sage leaves, leaving the other half whole. Fry all the sage leaves in a pan of hot olive oil until the leaves are crispy and still green. Ladle the soup into cups, top with 1 teaspoon creme fraiche, and garnish with fried sage and porcini salt.

GOLDEN SQUASH SOUP

Golden Squash Soup image

This special recipe from my mother-in-law is one that I enjoy making as part of our fall meals. The soup is so pretty that it dresses up the table. We think it hits the spot on crisp evenings. -Maryann Klein, Washington Township, New Jersey

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 12

Ingredients

3 leeks (white portion only), sliced
4 medium carrots, chopped
5 tablespoons butter
3 pounds butternut squash, peeled and cubed
6 cups chicken broth
3 medium zucchini, peeled and sliced
2 teaspoons salt
1/2 teaspoon dried thyme
1/4 teaspoon white pepper
1 cup half-and-half cream
1/2 cup 2% milk
Grated Parmesan cheese and chives, optional

Steps:

In a Dutch oven, saute leeks and carrots in butter for 5 minutes, stirring occasionally. Add the squash, broth, zucchini, salt, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender. Cool until lukewarm. , In a blender, puree soup in small batches until smooth; return to pan. Stir in cream and milk; heat through (do not boil). Sprinkle with cheese and chives if desired.

Nutrition Facts :

COOKING LIGHT GOLDEN WINTER SOUP WITH GRUYERE TOASTS

Cooking Light Golden Winter Soup With Gruyere Toasts image

Make and share this Cooking Light Golden Winter Soup With Gruyere Toasts recipe from Food.com.

Provided by Meredith .F

Categories Winter

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons butter
5 cups butternut squash, cubed & peeled (about 1 1/2 pounds)
2 cups russet potatoes, cubed & peeled (about 12 ounces)
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 cups leeks, sliced (about 2 medium)
4 cups reduced-sodium fat-free chicken broth
1 cup half-and-half
12 ounces baguette, cut into 16 slices
3/4 cup gruyere cheese, shredded (3 ounces)
3 tablespoons chives, chopped
fresh ground black pepper (optional)

Steps:

Preheat broiler.
Melt butter in a large Dutch oven over medium-high heat.
Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally.
Place half of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl.
Repeat procedure with remaining potato mixture.
Stir in half-and-half.
Cover and keep warm.
For Gruyere Toasts:.
Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden.
Ladle 1 cup soup into each of 8 bowls; top each serving with about 1 teaspoon chives. Serve 2 bread slices with each serving. Garnish with freshly ground black pepper, if desired.

Tips:

Choose ripe, firm butternut squash for the best flavor and texture.
To easily peel the squash, use a vegetable peeler or a sharp knife.
If you don't have time to roast the squash, you can use pre-cooked butternut squash from the store.
Add a pinch of cayenne pepper or red pepper flakes for a bit of heat.
For a creamier soup, add a dollop of sour cream or yogurt.
Garnish the soup with chopped fresh herbs, such as parsley, chives, or thyme.

Conclusion:

This golden winter soup is a delicious and nutritious way to warm up on a cold day. It's packed with vitamins and minerals, and it's also low in calories and fat. Whether you serve it as a starter or a main course, this soup is sure to please everyone at your table. So next time you're looking for a comforting and healthy meal, give this golden winter soup a try.