Best 4 Butternut Squash Soup Ii Recipes

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Indulge in a culinary adventure with our diverse collection of butternut squash soup recipes, a delightful symphony of flavors that will tantalize your taste buds. Embark on a culinary journey, exploring a classic rendition of butternut squash soup, elevated with a hint of spiciness from chipotle peppers. Discover a unique fusion of flavors in our Thai-inspired butternut squash soup, where coconut milk and lemongrass create an exotic harmony. For those seeking a hearty and comforting meal, relish our roasted butternut squash soup, brimming with roasted butternut squash and aromatic spices. And for a delightful twist, try our creamy butternut squash soup with goat cheese, where tangy goat cheese adds a touch of sophistication to this classic dish. Each recipe promises a culinary adventure, catering to various preferences and taste profiles. Prepare to be captivated by the vibrant flavors and velvety textures of these butternut squash soup creations.

Let's cook with our recipes!

BUTTERNUT SQUASH SOUP II



Butternut Squash Soup II image

This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house.

Provided by Maplebird

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

Time 1h10m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste

Steps:

  • Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
  • Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Nutrition Facts : Calories 305.1 calories, Carbohydrate 59.7 g, Cholesterol 20.9 mg, Fat 6.8 g, Fiber 9.5 g, Protein 6.9 g, SaturatedFat 3.8 g, Sodium 1151.4 mg, Sugar 10.5 g

BUTTERNUT SQUASH SOUP RECIPE BY TASTY



Butternut Squash Soup Recipe by Tasty image

If there's one thing you should be eating more of this fall, it's butternut squash soup (the homemade kind, of course). This seasonal recipe is easy to whip together in no time, and you can make a big batch at once to freeze for lazy nights or on-the-go work lunches.

Provided by Merle O'Neal

Categories     Sides

Time 45m

Yield 8 servings

Number Of Ingredients 13

2 teaspoons butter
3 cloves garlic, minced
½ cup onion, chopped
1 potato, peeled and cubed
1 stalk celery, chopped
1 carrot, sliced
salt, to taste
pepper, to taste
2 lb butternut squash, peeled, seeded, and cubed
6 cups vegetable broth
2 cups water
1 bay leaf
2 sprigs fresh thyme

Steps:

  • Melt the butter in a large pot over medium heat, then add the garlic and onion and sauté for 1-2 minutes, until the onion is translucent.
  • Add the potato, celery, carrot, salt, and pepper. Sauté for 3 minutes.
  • Add the butternut squash, broth, water, bay leaf, and thyme and stir. Bring to a boil.
  • Cover and reduce the heat to low. Simmer for 25-30 minutes.
  • Remove the thyme stems and bay leaf.
  • Use an immersion or countertop blender to blend the soup until smooth.
  • Let cool for 2 minutes, then serve.
  • Enjoy!

Nutrition Facts : Calories 680 calories, Carbohydrate 56 grams, Fat 47 grams, Fiber 3 grams, Protein 1 gram, Sugar 14 grams

EASY BUTTERNUT SQUASH SOUP



Easy Butternut Squash Soup image

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

1 tablespoon olive oil
1 large onion, chopped
3 garlic cloves, minced
1 medium butternut squash (3 pounds), peeled and cubed
4 cups vegetable broth
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup heavy whipping cream
Optional: Additional heavy whipping cream and crispy sage leaves

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.

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

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

Tips for Making the Best Butternut Squash Soup

- Choose the right squash. Look for a butternut squash that is firm and has a deep orange color. Avoid squash that is bruised or has soft spots. - Roast the squash before pureeing it. Roasting the squash brings out its natural sweetness and flavor. You can roast the squash in the oven or on a grill. - Use a good quality vegetable broth. The broth is the base of the soup, so it's important to use a good quality one. Look for a broth that is low in sodium and has a rich flavor. - Add some spices to the soup. Spices like nutmeg, cinnamon, and ginger can add a lot of flavor to butternut squash soup. - Serve the soup with a garnish. A dollop of sour cream, a sprinkle of chopped parsley, or a few croutons can add a nice finishing touch to the soup.

Conclusion

Butternut squash soup is a delicious and versatile dish that can be enjoyed for lunch, dinner, or even breakfast. It's a great way to get your daily dose of vegetables, and it's also a good source of fiber and vitamins. With so many different ways to make it, there's sure to be a butternut squash soup recipe that everyone will love.

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