Best 2 Best Butternut Squash Recipes

Butternut squash, a versatile and nutritious winter squash, takes center stage in this collection of delectable recipes. From savory to sweet, these dishes showcase the best of this seasonal vegetable. Embark on a culinary journey filled with creamy soups, hearty salads, flavorful sides, and delectable desserts, all featuring the distinct and nutty flavor of butternut squash. Whether you're a seasoned cook or just starting your kitchen adventures, these recipes offer a range of options to suit your skill level and taste preferences. Dive into the goodness of butternut squash and discover new ways to enjoy this autumnal delight.

Let's cook with our recipes!

BEST BUTTERNUT SQUASH SOUP EVER

Best Butternut Squash Soup Ever image

Slightly sweet, this is one of the best soups I've had in a while.

Provided by Chester

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

1 ½ tablespoons butter
½ onion, sliced
2 cloves garlic
2 sprigs fresh thyme
½ butternut squash - peeled, seeded, and cut into 1-inch cubes
4 cups chicken stock
½ cube chicken bouillon
1 pinch ground cumin
1 pinch ground allspice
salt and ground black pepper to taste

Steps:

Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.

Nutrition Facts : Calories 140.1 calories, Carbohydrate 23.9 g, Cholesterol 12.3 mg, Fat 5.2 g, Fiber 6.1 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 866.1 mg, Sugar 1.8 g

BEST EVER PUMPKIN OR BUTTERNUT SQUASH SOUP

Best Ever Pumpkin or Butternut Squash Soup image

I made this for a dinner party recently and served with French bread it went down very well. I'm not the greatest fan of soups, but as winter is setting in, I find that this is fantastic to have on hand. I make a large amount up on the weekend and take out what I need in the morning so that it has time to defrost before I get home. Once home, 10 minutes on the stove and I have a filling and healthy or filling and luxurious dinner, or starter to stave off the hunger whilst I cook the mains. Time and quantities are relative estimates as I tend to use what I have, and just make sure that the water doesn't evaporate from the pot. It usually takes about an hour and freezes exceptionally well. Add cream for extra richness if you like, but it is not necessary.

Provided by Luschka

Categories Potato

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

1 fresh pumpkin, seeded and diced or 4 butternut squash, peeled seeded and diced
4 potatoes, peeled
1 onion, sliced
1 teaspoon crushed garlic
2 teaspoons dried oregano
water, to cover
120 ml single cream (optional)

Steps:

Saute the sliced onion and crushed garlic in a little olive oil.
Add the pumpkin or butternut squash and peeled potatoes to the pot and immediately add enough water to cover everything.
Add the oregano and cover the pot with a lid that allows steam to escape.
Boil until the pumpkin/butternut squash and potatoes are soft.
Either mash the vegetables for a chunky soup or blend for a smooth soup.
At this point, the soup can be refrigerated for a few days or frozen for a few months or served immediately.
When ready to serve, warm up the soup and mix in the cream saving a little to swirl on each plate. The cream is a delicious extra, but for a lighter, healthier soup I leave out the cream.

Tips:

Choose the right squash: Look for butternut squash that is firm and has a deep orange color. Avoid squash that has blemishes or soft spots.
Roast the squash: Roasting is the best way to bring out the natural sweetness of butternut squash. Simply cut the squash in half lengthwise, scoop out the seeds, and drizzle with olive oil. Roast the squash at 400 degrees Fahrenheit for 45-60 minutes, or until it is tender.
Puree the squash: Once the squash is roasted, it can be easily pureed using a food processor or blender. This makes it a great addition to soups, sauces, and baked goods.
Add flavor: Butternut squash has a mild flavor, so it can be easily paired with a variety of other ingredients. Try adding spices like cinnamon, nutmeg, or ginger to roasted squash. You can also add herbs like sage or rosemary, or sweet vegetables like carrots or apples.
Get creative: Butternut squash is a versatile ingredient that can be used in a variety of dishes. Try using it in soups, stews, casseroles, pies, and even smoothies.

Conclusion:

Butternut squash is a delicious and nutritious vegetable that can be enjoyed in many different ways. With its mild flavor and versatility, it is a great addition to any meal. So next time you're looking for a healthy and flavorful ingredient, reach for butternut squash.