Best 2 Winter Butternut Squash Soup Recipes

As the chilly winter months settle in, warm up your kitchen with the comforting aroma of butternut squash soup. This creamy and flavorful dish is not only a culinary delight but also a great way to incorporate healthy and seasonal ingredients into your diet. With its vibrant orange hue and naturally sweet flavor, butternut squash is the star of this soup, complemented by a variety of herbs and spices. Whether you prefer a smooth and velvety texture or a hearty and chunky consistency, this versatile recipe can be tailored to your liking. So gather your ingredients, prepare your cooking utensils, and embark on a culinary journey to create a delicious and heartwarming winter butternut squash soup.

Check out the recipes below so you can choose the best recipe for yourself!

WINTER BUTTERNUT SQUASH SOUP

Winter Butternut Squash Soup image

This came from Gourmet Magazine. I had Butternut Squash Soup for the 1st time ever on one of my fishing trips. Surprizingly, I loved it so came home and found this recipe. Now my guess is that if a 2 year little boy loves it, it is probably a winner. Whenever I try new recipes I share with my neighbors. Ryan, the little boy across the street loved it.

Provided by Gone Fishin

Categories Low Protein

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 medium butternut squash (about 2 1/4 pounds)
nonstick vegetable oil cooking spray
1 medium onion, chopped (about 1 cup)
1 tablespoon freshly grated gingerroot (optional)
3 tablespoons unsalted butter
3 cups chicken broth
1 -2 cup water, as needed
salt and pepper
sour cream (to garnish)

Steps:

Cut squash in half lengthwise, and scoop out the seeds. Arrange the halves cut side down in roasting pan that has been sprayed with nonstick vegetable oil spray. Bake squash in the oven for 40-45 minutes or until very tender. Set aside to cool. When the squash is completely cool, scoop the flesh from the skin. While the squash is baking, cook the onion and the ginger in the butter in a saucepan, over moderately low heat, for 5 minutes or until the onion is softened, Add the broth and simmer the mixture for 10 minutes, covered. Add the squash pulp to the sauce pan. Transfer the mixture to a blender or food processor, in batches, and puree until smooth. Add enough water to achieve the desired consistency, and salt and pepper to taste. Return the soup to the sauce pan and cook over moderate heat until it is hot. Garnish each portion with the heaping teaspoon of low-fat sour cream.

GOLDEN WINTER SOUP - BUTTERNUT SQUASH

GOLDEN WINTER SOUP - BUTTERNUT SQUASH image

Categories Soup/Stew

Number Of Ingredients 12

Ingredients

2 tablespoons butter
5 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
2 cups (1/2-inch) cubed peeled russet potato (about 12 ounces)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups sliced leek (about 2 medium)
4 cups fat-free, less-sodium chicken broth
1 cup half-and-half
12 ounces baguette, cut into 16 slices
3/4 cup (3 ounces) shredded Gruyère cheese
3 tablespoons chopped chives
Freshly 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. 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. Wine note: This is one vegetable soup that can easily handle a lighter red wine. Stick with the French theme and look for bargains from Burgundy, like Louis Jadot Pinot Noir 2005 ($20). This wine has pretty red berry fruit, great balance, and gentle tannins that make it ideal for lower-fat dishes. The underlying earthy, leathery flavors bring out the rustic nuances of the potatoes and squash. -Jeffery Lindenmuth Yield: 8 servings CALORIES 329 (30% from fat); FAT 10.9g (sat 6.2g,mono 3g,poly 0.9g); IRON 3.2mg; CHOLESTEROL 30mg; CALCIUM 217mg; CARBOHYDRATE 46.7g; SODIUM 813mg; PROTEIN 12.8g; FIBER 4.8g Cooking Light, JANUARY 2008

Tips:

- Butternut squash has a mild, sweet flavor that pairs well with a variety of spices and herbs. Be sure to taste the soup throughout the cooking process and adjust the seasonings as needed. - To make the soup creamy without using cream, you can blend a portion of the cooked squash until smooth and then stir it back into the soup. - Save time by using pre-cut butternut squash, which is often available in the produce section of grocery stores. - If you don't have a Dutch oven, you can use a large pot or saucepan instead. - Garnish the soup with a sprinkle of fresh herbs, such as thyme, rosemary, or sage, for an extra burst of flavor.

Conclusion:

Winter butternut squash soup is a delicious and comforting dish that is perfect for a cold day. With its creamy texture, sweet flavor, and rich aroma, this soup is sure to please everyone at your table. Whether you serve it as a starter or a main course, this soup is sure to be a hit. So next time you're looking for a warm and satisfying meal, give this winter butternut squash soup a try. You won't be disappointed!