Best 2 Creamless Creamy Squash Soup Recipes

Indulge in a velvety symphony of flavors with our collection of creamless creamy squash soup recipes, a culinary symphony that pays homage to the humble squash. From the classic butternut squash to the vibrant kabocha, each recipe unveils a unique flavor profile that will tantalize your taste buds. Whether you prefer a smooth and silky texture or a rustic, chunky delight, our diverse selection caters to every palate. Embark on a culinary journey that celebrates the versatility of squash, transforming it into a creamy, comforting, and delectable soup experience.

Let's cook with our recipes!

CREAMLESS CREAMY SQUASH SOUP

Creamless Creamy Squash Soup image

Here's my go-to recipe for family and friends' get-togethers. One time, my niece devoured three bowls of it and we had to stop her from a fourth so others could have one last spoonful! -Sharon Verea, Thomasville, Georgia

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 small onions, chopped
2 celery ribs, chopped
2 medium carrots, chopped
1 medium butternut squash (3 pounds), peeled, seeded and cut into 1-inch cubes
1 medium sweet potato (about 8 ounces), peeled and cut into 1-inch cubes
1 yellow summer squash, halved lengthwise and sliced
4 garlic cloves, minced
4 cups vegetable broth
2 teaspoons dried savory or herbes de Provence
1/4 teaspoon pepper
Grated Parmesan cheese, optional

Steps:

In a Dutch oven, heat oil over medium heat. Add onions, celery and carrots; cook and stir until onion is tender, 6-8 minutes. Stir in butternut squash, sweet potato and summer squash. Cook and stir until squash and potato are lightly browned, 5-7 minutes. Add garlic; cook 1 minute longer., Add broth, savory and pepper; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 20-25 minutes., Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to pan; heat through. If desired, serve with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 138 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 497mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 7g fiber), Protein 2g protein. Diabetic Exchanges

FABIO'S CREAMLESS CREAMY SQUASH SOUP

Fabio's Creamless Creamy Squash Soup image

Provided by Faith Willinger

Categories Soup/Stew Potato Vegetable Butternut Squash Winter Gourmet

Yield Makes about 6 cups

Number Of Ingredients 10

Ingredients

1 celery rib, chopped
1 medium carrot, chopped
1 medium onion, chopped
2 tablespoons fine-quality extra-virgin olive oil (preferably Tuscan) plus additional for drizzling
1 lb winter squash such as butternut, peeled, seeded, and cut into 1/2-inch cubes
1/2 lb boiling potatoes, peeled and cut into 1/2-inch cubes
1 whole fresh peperoncino (small hot Italian green pepper) or 3/4 teaspoon dried hot red pepper flakes
2 teaspoons coarse sea salt
3 1/2 cups boiling water plus additional for thinning
1 crisp amaretto (Italian almond macaroon), finely crushed (2 tablespoons)

Steps:

Cook celery, carrot, and onion in 2 tablespoons oil in a 3-quart heavy saucepan over low heat, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add squash, potatoes, peperoncino, and sea salt. Stir in 3 1/2 cups boiling water and simmer, covered, until vegetables are very tender, about 20 minutes.
Remove and discard peperoncino (if using pepper flakes, leave in soup). Purée soup in batches in a blender (use caution when blending hot liquids), adding more water to thin to desired consistency.
Serve soup drizzled with additional oil and sprinkled with amaretto crumbs.

Tips:

Choose the right squash. Butternut squash is the most popular choice for creamy squash soup, but you can also use acorn squash, kabocha squash, or even pumpkin.
Roast the squash before pureeing it. Roasting the squash brings out its natural sweetness and flavor.
Use vegetable broth instead of water. Vegetable broth adds extra flavor to the soup.
Add a dollop of Greek yogurt or sour cream. This will give the soup a creamy texture and a tangy flavor.
Garnish the soup with fresh herbs, croutons, or roasted seeds. This will add a pop of color and flavor.

Conclusion:

Creamless creamy squash soup is a delicious, healthy, and easy-to-make soup that is perfect for a fall or winter meal. It is a great way to use up leftover squash, and it is also a good source of vitamins and minerals. With its smooth and creamy texture, and its sweet and savory flavor, this soup is sure to be a hit with the whole family. So next time you are looking for a quick and easy soup recipe, give this one a try. You won't be disappointed!