Best 3 Caramelized Butternut Squash Soup Recipes

Indulge in the comforting warmth of caramelized butternut squash soup, a culinary symphony that tantalizes your taste buds with its velvety texture and rich, sweet flavors. This delectable soup is not only a feast for the senses but also a testament to the versatility of butternut squash, transforming this humble vegetable into a culinary star. Embark on a culinary journey as we unveil the secrets behind this exceptional soup, exploring variations that cater to diverse dietary preferences and add exciting twists to the classic recipe. From vegan and gluten-free options to tantalizing roasted red pepper and apple variations, discover the perfect soup to warm your soul and delight your palate.

Let's cook with our recipes!

CARAMELIZED BUTTERNUT SQUASH SOUP

Caramelized Butternut Squash Soup image

Fall comfort food at its best. Garnish with fresh homemade croutons and bacon.

Provided by Christel Boyd

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

Time 50m

Yield 12

Number Of Ingredients 12

Ingredients

3 tablespoons extra-virgin olive oil
3 pounds butternut squash, peeled and cubed
1 large onion, sliced
3 tablespoons butter
1 tablespoon sea salt
1 teaspoon freshly-cracked white pepper
4 cups chicken broth, or more as needed
¼ cup honey
½ cup heavy whipping cream
1 pinch ground nutmeg, or more to taste
salt to taste
ground white pepper to taste

Steps:

Heat olive oil in a large pot over high heat. Cook and stir squash in hot oil until completely browned, about 10 minutes. Stir onion, butter, sea salt, and cracked white pepper into the squash; cook and stir together until the onions are completely tender and beginning to brown, about 10 minutes.
Pour chicken broth and honey over the mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until the squash is tender, about 5 minutes.
Pour the mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.
Stir cream, nutmeg, salt, and ground white pepper into the soup to serve.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 24.9 g, Cholesterol 22.9 mg, Fat 10.3 g, Fiber 5.1 g, Protein 2.9 g, SaturatedFat 4.6 g, Sodium 788.4 mg, Sugar 6.7 g

ROASTED BUTTERNUT-SQUASH SOUP WITH CAULIFLOWER, CARAMELIZED ONION, AND RAISIN VINAIGRETTE

Roasted Butternut-Squash Soup with Cauliflower, Caramelized Onion, and Raisin Vinaigrette image

When you've prepped Roasted Butternut Squash, Blanched Cauliflower, Caramelized Onion Jam, and Golden Raisin Vinaigrette, in advance, this meal comes together quickly.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 10m

Yield Serves 4

Number Of Ingredients 7

Ingredients

1 1/2 cups Easy Roasted Butternut Squash
1 cup Blanched Cauliflower
1 1/2 cups water (or low-sodium chicken stock)
3 tablespoons Caramelized Onion Jam
Coarse salt and freshly ground pepper
4 slice crusty whole-grain bread
Golden Raisin Vinaigrette

Steps:

In a medium saucepan, bring squash, 1 cup cauliflower, water (or low-sodium chicken stock), and jam to a boil.Transfer to a blender and puree until smooth. Seasonwith salt and pepper andgarnish with cauliflower florets. Servewith bread spreadwith raisin vinaigrette.

Nutrition Facts : Calories 299 g, Fat 22 g, Fiber 5 g, Protein 4 g, Sodium 456 g

CARAMELIZED BUTTERNUT SQUASH SOUP RECIPE - (4.4/5)

Caramelized Butternut Squash Soup Recipe - (4.4/5) image

Provided by á-1244

Number Of Ingredients 12

Ingredients

3 tablespoons extra-virgin olive oil
3 pounds butternut squash, peeled and cubed
1 large onion, sliced
3 tablespoons butter
1 tablespoon sea salt
1 teaspoon freshly-cracked white pepper
4 cups chicken broth, or more as needed
1/4 cup honey
1/2 cup heavy whipping cream
1 pinch ground nutmeg, or more to taste
Salt to taste
Ground white pepper to taste

Steps:

Heat olive oil in a large pot over high heat. Cook and stir squash in hot oil until completely browned, about 10 minutes. Stir onion, butter, sea salt, and cracked white pepper into the squash; cook and stir together until the onions are completely tender and beginning to brown, about 10 minutes. Pour chicken broth and honey over the mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until the squash is tender, about 5 minutes. Pour the mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth. Stir cream, nutmeg, salt, and ground white pepper into the soup to serve.

Tips:

Choose the right squash: Look for butternut squash that is firm and heavy for its size. Avoid any squash that has soft spots or bruises.

Roast the squash before pureeing it: Roasting the squash brings out its natural sweetness and caramelizes the edges, giving the soup a richer flavor.

Use a good quality vegetable broth: The 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 has a rich flavor.

Add some spices to the soup: Spices like nutmeg, cinnamon, and ginger can add a warm and cozy flavor to the soup. Experiment with different spices to find a combination that you like.

Serve the soup with a swirl of cream or a sprinkle of pumpkin seeds: This will add a touch of richness and texture to the soup.

Conclusion:

This caramelized butternut squash soup is a delicious and comforting dish that is perfect for a fall or winter meal. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a warm and flavorful soup, give this recipe a try.