Best 14 Creamy Butternut Squash Soup Recipes

CREAMY BUTTERNUT SQUASH SOUP

Steps:

• In a small saucepan, saute onion in butter until tender. Add squash and potato; cook and stir for 2 minutes. Add the water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender., Cool slightly. In a blender, cover and process soup until smooth. Return to the pan; stir in milk and heat through.

CREAMY BUTTERNUT SQUASH & SAGE SOUP

Steps:

• Preheat oven to 400°. Place squash in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with sage, salt and pepper. Toss to coat. Roast 30-35 minutes or until tender, stirring occasionally., Meanwhile, in a large saucepan, heat oil and 1 tablespoon butter over medium heat. Add onion and garlic; cook and stir 3-4 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Stir in salt, pepper flakes and pepper., Add water, sweet potato and carrot to saucepan. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until vegetables are tender. Add squash mixture and remaining butter to soup. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through.

CREAMY PUMPKIN AND BUTTERNUT SQUASH SOUP

Steps:

• In a large saucepan over medium-low heat, sauté onions in butter and oil for 10 minutes. Add pumpkin, squash, broth or stock, 2 teaspoons salt and pepper. Cover and simmer for 20 minutes until squash is very tender. Process mixture until smooth with a hand blender or in a food processor. Add half-and-half and reheat slowly over low heat: add remaining salt to taste. Top servings with Gruyere cheese and croutons, if desired.

CREAMY BUTTERNUT SQUASH & CAULIFLOWER SOUP

Steps:

• In a large saucepan, sautee the onion and garlic until golden.
• Add cauliflower, apples and squash and stir together.
• Add broth and spices. Bring to a boil and simmer for 30 minutes or until vegetables are soft.
• Either with a blender, stick blender or food mill, puree the soup until creamy.
• Season with salt and pepper.
• If desired, swirl in sour cream.

CREAMY BUTTERNUT SQUASH, GREEN APPLE & CURRY SOUP

Steps:

• In a large soup pot, saute onion in oil until clear.
• Add curry powder & cook for 1 minute.
• Stir in stock, squash & apples. Bring to a boil.
• Simmer, covered until squash & apples are fork-tender.
• In a blender (or food processor)puree tofu and soup in batches
• Return to pot & season w/ salt & pepper.

CREAMY CASHEW BUTTERNUT SQUASH SOUP

Steps:

• In large stockpot or Dutch oven set over medium-high heat, warm the olive oil until shimmering. Add the onions and cook, stirring, until they begin to soften, about 5 minutes. Add the cashews and cook, stirring, until the onions are translucent and the cashews have slightly browned, about 3 minutes. Stir in the garlic and cook for 30 seconds. Add the squash, broth, ginger, cumin, coriander, curry powder, turmeric and stir to combine. Season to taste with salt and pepper, and bring the soup to a simmer. Reduce the heat to low, cover the pot, and cook the soup until the squash is easily pierced with a knife, 20 to 25 minutes. Uncover the soup and let it cool for 15 minutes.
• Starting on slow speed and increasing to high, purée the soup in small batches, in a blender until smooth. Place a towel over the top of the blender in case of any splatters. You can also use an immersion blender (let the soup remain in the pot), but it will take longer to purée until smooth.
• If using a blender, return the soup to the pot, add the coconut milk and rosemary sprig, and cook over low heat, covered, until slightly thickened, for about 15 to 20 minutes. Serve immediately or refrigerate until ready. If serving the soup later, while reheating the soup, thin it out with more broth or coconut milk until the desired consistency.

SWEET AND CREAMY BUTTERNUT SQUASH SOUP

Steps:

• Heat olive oil in a large frying pan on low.
• Add squash and spices.
• Stir-cook on low for three minutes and then add water.
• Cover pan and increase heat to level six.
• Allow to steam for ten minutes.
• Remove from heat and blend contents of pan in a food processor with 1/2 quart of skim milk.
• Pour food processor mixture into a pot and add Splenda brown sugar blend.
• Heat to level 6 while stirring in the remaining skim milk. (The amount of milk added is variable to desired texture.).
• Cover and simmer on level 4 for 15 minutes.
• If serving warm, ladle soup into bowls and garnish with crushed walnuts and cinnamon. (An alternative is to use more Splenda Brown Sugar Blend).
• If serving cold, refrigerate for 2 hours and then follow previous instructions.

CREAMY ROASTED BUTTERNUT SQUASH SOUP WITH BLUE CHEESE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Toss butternut squash, garlic cloves, and salt together in a bowl.
• Combine 4 tablespoons oil and 1 tablespoon butter in a saucepan over medium heat; cook until butter melts. Pour over butternut squash-garlic mixture and stir until squash is evenly coated. Spread squash out on the prepared baking sheet.
• Roast in the preheated oven until squash is soft and lightly browned, about 30 minutes.
• Meanwhile, heat remaining 1 tablespoon avocado oil and 1 tablespoon butter in a pot over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Add roasted butternut squash and 1/2 cup chicken broth. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove and let soup cool slightly until warm, but no longer steaming hot. Stir in 1 cup milk, 1/2 cup half-and-half, and pepper.
• Puree soup with an immersion blender until smooth. Add more broth, milk, or half-and-half if soup is too thick.
• Ladle soup into bowls and sprinkle with crumbled Gorgonzola. The soup tastes best at room temperature.

CREAMY BUTTERNUT SQUASH SOUP ( PAULA DEEN )

Steps:

• In a medium saucepan combine squash, onions, carrots,broth, and salt. Simmer, uncovered, until squash is very tender, about 40 minutes.
• Puree soup in a blender or food processor with the butter. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream if desired.

CREAMY BUTTERNUT SQUASH & POTATO SOUP (VEGAN)

Steps:

• Preheat oven to 375°F Spray a baking sheet with oil and spread squash onto sheet. Spray squash lightly, covering the surface of them. Roast for 20-30 minutes, until tender.
• Place celery, garlic, potato, carrot and onion in a large pot with 2 cups water, marjoram, bay leaves, sage, and salt & pepper. Bring water to a boil then simmer for 30 minutes.
• Remove bay leaves and add 2 cups water, soy milk, and squash to pot. Using an immersion blender puree soup. It doesn't need to be completely smooth, but try to avoid leaving large chunks of vegetables.
• (If you don't have an immersion blender put the vegetables into a food processor with the 2 cups of water and blend until smooth. Return to pot and add milk.).
• Heat soup until warm.

SWEET & CREAMY BUTTERNUT SQUASH SOUP FROM DISNEY'S BOMA

Steps:

• In a small pot, melt the butter and pour over the squash. Season squash with salt and pepper and roast in 325-degree oven for 45 minutes (I use a dutch oven for this recipe, as it transfers easily from the oven to the stove).
• In a kettle, mix squash with water. Add heavy cream and milk and puree using an immersion blender. Add sugar, ginger, nutmeg, cinnamon, and coriander.
• Make a slurry with the cornstarch and add to the soup.
• Add the American cheese and continue mixing until smooth.
• Adjust seasoning.

CREAMY CHICKEN AND BUTTERNUT SQUASH SOUP

Steps:

• 1. Combine broth, chicken, squash, celery, pepper, seasoning blend, and salt and pepper in a pot. Bring to a boil, reduce heat and simmer for about 30-45 minutes until chicken and veggies are desired tenderness.
• 2. Stir in greens, if using, and cook until just wilted down, a minute or two more. Taste and adjust seasonings as necessary. Stir in butter and cream.
• 3. *This is not a thick cream soup. If you prefer it thicker, you would have to add some flour or cornstarch dissolved in a little cold water at the end when you add the cream. *This recipe also works well in the Crock Pot if you want a fix-it-and-forget-it meal, and in the pressure cooker if you need it in a hurry!

CREAMY BUTTERNUT SQUASH SOUP

Steps:

• Cut up celery, carrot and onion.
• Cut up the squash and potatoes into cubes, about 1 inch.
• Cook celery, carrot and onion over low heat in the olive oil, about 10 minutes.
• Add squash, potatoes and the 4 cups of water.
• Simmer, covered until vegetables are tender, about 20 to 25 minutes.
• Let soup cool a bit, then put into a food processor or blender and puree.

CREAMY BUTTERNUT SQUASH SOUP WITH FRESH GINGER AND QUINOA

Steps:

• Heat 1 tablespoon butter and olive oil together in a skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add chicken broth, butternut squash, ginger, and cumin to onion and simmer over medium heat until squash is very soft, about 20 minutes.
• Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season soup with salt and pepper.
• Bring salted water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Stir 1 tablespoon butter into cooked quinoa and season with salt. Spoon quinoa into soup.