Best 6 Creamy Butternut Squash Soup Paula Deen Recipes
Indulge in a velvety symphony of flavors with our Creamy Butternut Squash Soup, a culinary masterpiece inspired by the iconic Paula Deen. This heartwarming soup is a perfect balance of sweet and savory, featuring roasted butternut squash, aromatic onions, and a touch of garlic. Simmered in a creamy broth infused with chicken stock, milk, and spices, each spoonful promises a rich and comforting experience.
Accompanying this delectable soup are three additional recipes that elevate the butternut squash experience. For a delightful appetizer, try the Butternut Squash Fritters, crispy on the outside and tender on the inside, served with a tangy dipping sauce. If you're craving a flavorful side dish, the Roasted Butternut Squash with Brown Sugar and Pecans offers a sweet and crunchy complement to any main course. And for a satisfying vegetarian meal, the Butternut Squash Enchiladas, filled with a savory mixture of roasted butternut squash, black beans, and corn, smothered in a creamy sauce, are a must-try.
CREAMY BUTTERNUT SQUASH SOUP
I used to live in Australia, where this soup is served often. I had to have the recipe, and now it's one of my family's favorites. -Tiffany Pope, Draper, Utah
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 278 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 1008mg sodium, Carbohydrate 49g carbohydrate (11g sugars, Fiber 6g fiber), Protein 6g protein.
CREAMY BUTTERNUT SQUASH SOUP ( PAULA DEEN )
Make and share this Creamy Butternut Squash Soup ( Paula Deen ) recipe from Food.com.
Provided by cookiedog
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 294.5, Fat 13.6, SaturatedFat 7.8, Cholesterol 35.1, Sodium 1309.6, Carbohydrate 36.9, Fiber 6.3, Sugar 9.7, Protein 10.2
CREAMY BUTTERNUT SQUASH SOUP
This is a creamy soup that uses no cream. I don't remember where I got this recipe but I've been making it for years. You will need a 3 or 4 quart pot.
Provided by Riverside Len
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
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.
BUTTERNUT SQUASH SOUP
Delicious and very easy to make. You can use 3 to 4 cups of chicken broth instead of the water and bouillon cubes. Also works well with half as much cream cheese if you don't want it too rich.
Provided by Mary
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
- Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
Nutrition Facts : Calories 397.5 calories, Carbohydrate 20.2 g, Cholesterol 82.5 mg, Fat 33.4 g, Fiber 3 g, Protein 7.7 g, SaturatedFat 17.7 g, Sodium 1081.4 mg, Sugar 3.7 g
CREAM OF BUTTERNUT SQUASH SOUP
Butternut squash makes a luscious soup for chilly days when you need warmth from the inside out. We add potatoes and a touch of chicken soup mix. -Tiffany Smith, Cincinnati, Ohio
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 9
Steps:
- Place the first five ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, 40-45 minutes or until squash and potatoes are tender., Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan. Stir in cream, salt and pepper; heat through. If desired, sprinkle servings with parsley.
Nutrition Facts :
VELVETY BUTTERNUT SQUASH SOUP
Make and share this Velvety Butternut Squash Soup recipe from Food.com.
Provided by betterbariatric
Categories Vegetable
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Arrange squash and carrots on a large baking sheet.
- Drizzle with olive oil and sprinkle with salt and pepper. Roast in a preheated 425 oven for 20 minutes.
- Meanwhile, drizzle olive oil in a large stock pot over medium heat. Saute onion, celery and garlic for several minutes.
- Add in spices, and cook 1 min longer; remove from heat.
- When squash and carrots are roasted, add to stock pot.
- Add in broth, cover, and cook over low heat about 20 minutes.
- Working in batches, run soup through a blender, or use an immersion blender until smooth.
- Can be served with a dollop of Greek yogurt and pumpkin seeds.
Tips:
- Choose the right squash: Look for butternut squash that is firm and heavy for its size, with smooth, unblemished skin. Avoid squash that has soft spots or bruises.
- Roast the squash before pureeing: Roasting the squash brings out its natural sweetness and flavor. You can roast the squash in a preheated oven at 400°F for about 45 minutes, or until it is tender and slightly caramelized.
- Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality broth. You can use chicken broth, vegetable broth, or even water, but using a flavorful broth will make the soup more delicious.
- Don't overcook the soup: Butternut squash soup is best when it is slightly chunky, so don't overcook it. Once the squash is tender, remove it from the heat and puree it until it is smooth.
- Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a pinch of cayenne pepper for a little heat.
- Garnish the soup with your favorite toppings: Before serving, garnish the soup with your favorite toppings, such as croutons, chopped parsley, or a dollop of sour cream.
Conclusion:
Creamy Butternut Squash Soup is a delicious and comforting soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste preferences. With its sweet and savory flavor, this soup is sure to be a hit with everyone at your table. So next time you are looking for a quick and easy soup recipe, give Creamy Butternut Squash Soup a try. You won't be disappointed!
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