Best 2 Butternut Squash Soup Cooking Light Recipes
Are you in search of a delectable and nutritious soup to warm your soul on a chilly day? Look no further than our collection of butternut squash soup recipes found in this article. From classic to unique flavor combinations, our recipes showcase the versatility of this autumnal vegetable. Whether you prefer a creamy, smooth texture or a chunky, rustic appeal, we have a recipe to satisfy your cravings.
1. Classic Butternut Squash Soup: This timeless recipe forms the foundation of all great butternut squash soups. Simple yet flavorful, it highlights the natural sweetness of the squash, complemented by aromatic spices and a touch of cream.
2. Spicy Harissa Butternut Squash Soup: For those who enjoy a bit of heat, this recipe infuses the classic soup with the vibrant flavors of North African harissa paste. The result is a comforting yet stimulating soup that will awaken your taste buds.
3. Roasted Butternut Squash Soup: This recipe takes the classic soup up a notch by roasting the butternut squash before blending. The caramelized edges of the squash add a delightful smokiness and depth of flavor, creating a rich and satisfying soup.
4. Vegan Butternut Squash Soup: This dairy-free and plant-based recipe offers a creamy and flavorful soup without compromising taste or texture. With the help of coconut milk and cashews, this soup delivers a velvety texture and a subtly sweet flavor.
5. Butternut Squash and Apple Soup: This recipe combines the sweetness of butternut squash with the tartness of apples, creating a harmonious balance of flavors. The addition of apple cider and a hint of cinnamon adds a touch of autumnal charm to this comforting soup.
Each recipe includes detailed instructions, cooking tips, and serving suggestions to ensure you create a perfect bowl of butternut squash soup every time. Let these recipes guide you in crafting a culinary masterpiece that will impress your family and friends.
EASY BUTTERNUT SQUASH SOUP
When the weather turns cold, get cozy with a bowl of this butternut squash soup. This recipe is super easy. The cream adds richness, but if you're looking to cut calories, it can be omitted. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 9 servings (2 1/4 qt.)
Number Of Ingredients 9
Steps:
- In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.
Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 483mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 6g fiber), Protein 3g protein.
BUTTERNUT SQUASH SOUP (COOKING LIGHT)
Make and share this Butternut Squash Soup (Cooking Light) recipe from Food.com.
Provided by dangerpantz
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 1. To prepare soup, melt butter in a large saucepan over medium-high heat. Add squash, carrot, and onion; sauté for 12 minutes. Add chicken broth, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove from heat; stir in half-and-half and salt.
- 2. Place squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
Nutrition Facts : Calories 107.4, Fat 3.3, SaturatedFat 2, Cholesterol 8.4, Sodium 142.2, Carbohydrate 19.9, Fiber 3.5, Sugar 5.4, Protein 2.1
Tips:
- Choose a ripe, firm butternut squash. Look for one that is deep orange in color and has a smooth, unblemished skin.
- To peel the butternut squash, use a vegetable peeler or a sharp knife. Start at the top of the squash and work your way down, following the contours of the squash.
- To remove the seeds, cut the squash in half lengthwise and scoop out the seeds with a spoon.
- To roast the butternut squash, preheat the oven to 400°F (200°C). Toss the squash cubes with olive oil, salt, and pepper. Spread the squash cubes on a baking sheet and roast for 25-30 minutes, or until the squash is tender and slightly browned.
- To make the soup, sauté the onion and garlic in butter or olive oil until softened. Add the roasted butternut squash, broth, and spices. Bring to a simmer and cook for 15-20 minutes, or until the squash is very tender.
- Puree the soup with an immersion blender or in a regular blender. Season to taste with salt, pepper, and additional spices, if desired.
- Serve the soup hot, garnished with a sprinkle of fresh herbs, such as parsley or cilantro. You can also add a dollop of sour cream or yogurt, or a drizzle of olive oil.
Conclusion:
Butternut squash soup is a delicious and nutritious soup that is perfect for a fall or winter meal. It is easy to make and can be tailored to your own taste preferences. Whether you like your soup thick or thin, spicy or mild, there is a butternut squash soup recipe out there for you. So next time you are looking for a comforting and satisfying soup, give butternut squash soup a try. You won't be disappointed.
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