Best 3 Hearty Butternut Squash Soup Recipes
Embark on a culinary adventure with our guide to creating the ultimate hearty butternut squash soup. Experience the flavors and textures that make this soup a comforting and satisfying dish. Whether you're a seasoned chef or just starting to explore the art of cooking, our step-by-step guide will lead you through the process of selecting the finest ingredients, preparing them with expertise, and combining them into a symphony of flavors. Butternut squash, with its naturally sweet and creamy texture, is the star of this soup, but we'll also introduce you to complementary ingredients that elevate its taste and complexity.
Let's cook with our recipes!
HEARTY BUTTERNUT SQUASH SOUP
The comforting combination of squash, meat, beans and veggies makes this my go-to soup in fall. It's full of freshness. -Jaye Beeler, Grand Rapids, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (4-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a stockpot, cook sausage, onion and red pepper over medium heat 9-11 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles. Add garlic; cook 1 minute longer. Remove with a slotted spoon and set aside; discard drippings., Add squash, 1-1/2 cups corn, water and chicken base to same pan; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until squash is tender., Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return to pot. Add beans, tomatoes, salt, pepper, sausage mixture and remaining corn; heat through. If desired, drizzle servings with cream and sprinkle with parsley. 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 water if necessary.
Nutrition Facts : Calories 327 calories, Fat 13g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 937mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 11g fiber), Protein 13g protein.
HEARTY BUTTERNUT SQUASH SOUP
Steps:
- In a large stockpot or Dutch oven over medium-high heat, add the olive oil. Next, add the apples, squash, garlic and onions and saute until the vegetables begin to sweat and soften, about 5 minutes. Add the sage, ground nutmeg and salt and pepper to taste and continue to cook another 2 minutes. Add the stock, making sure that it covers the squash; if necessary, add a little water. Bring the soup to a boil and then reduce the heat to medium low. Simmer until the squash is very tender, about 30 minutes.
- Using an immersion blender, blend the soup until smooth. Stir in the heavy cream, Parmesan and butter. Serve immediately.
HEARTY AND QUICK BUTTERNUT SQUASH SOUP
Creamy, thick, hearty and delicious. I was skeptical about whether my family would like this, but I needed a hearty meal in a hurry and we had an unexpected guest. I had left over roasted butternut squash and had just read some squash soup recipes in a magazine. All of their recipes sounded too sweet for my taste, and I didn't have a lot of the ingredients, so I made up my own. Everyone, even my meat-and-potatoes husband loved it. I knew it was a hit when my son suggested that maybe I should write this one down!
Provided by NoThyme2Cook
Categories Vegetable
Time 1h5m
Yield 2 quarts, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Roasted Butternut Squash:.
- Cut in half length-wish and scoop out seeds. Brush with butter or olive oil. Microwave for about 15 minutes, checking occasionally. When tender, place in a 350 degree oven for another 10-15 minutes to improve color and flavor. Cool.
- Soup:.
- Heat chicken broth in a large sauce pan. While it is heating, peel the rind off of the cooked butternut squash and discard. Add the squash to the broth and continue heating. Add the garlic, onion salt, pepper, and butter. Blend with a hand blender until smooth. If it gets too thick add water to desired consistency. Add thyme leaves. To stretch the recipe, add half and half. Ladle into bowls and a lay a thyme stem on top.
- Quinoa:.
- Cook according to package directions using chicken broth instead of water and adding a tablespoon of butter or olive oil. Serve on the side or add to the soup at the table.
Nutrition Facts : Calories 181, Fat 8.8, SaturatedFat 5.2, Cholesterol 20.3, Sodium 573.1, Carbohydrate 23.2, Fiber 3.9, Sugar 4.7, Protein 5.3
Tips:
- Choose the right butternut squash: Look for a squash that is firm and heavy for its size, with a deep orange color. Avoid squash with blemishes or soft spots.
- Roast the butternut squash before using it in the soup: Roasting the squash brings out its natural sweetness and flavor. To roast the squash, preheat your oven to 400 degrees Fahrenheit and cut the squash in half lengthwise. Scoop out the seeds and brush the squash with olive oil. Place the squash cut-side down on a baking sheet and roast for 45-60 minutes, or until the squash is tender.
- Use a good vegetable broth: The vegetable 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.
- Don't overcrowd the pot: When you're adding the vegetables to the pot, don't overcrowd it. If the pot is too crowded, the vegetables will not cook evenly.
- Simmer the soup for at least 30 minutes: Simmering the soup allows the flavors to meld together and develop. The longer you simmer the soup, the more flavorful it will be.
- Season the soup to taste: Before serving the soup, taste it and adjust the seasoning as needed. You may want to add more salt, pepper, or herbs.
Conclusion:
This hearty butternut squash soup is a delicious and nutritious meal that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste. So next time you're looking for a warm and comforting soup, give this butternut squash soup a try!
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