Best 5 Easy To Make Butternut Squash Soup Recipes
Indulge in the velvety embrace of butternut squash soup, a culinary masterpiece that combines simplicity with unforgettable flavors. This creamy and comforting soup is a symphony of sweet and savory notes, highlighted by the natural sweetness of butternut squash and delicately balanced with savory spices. Dive into a delightful journey of flavors as we present three enticing variations of this classic soup: the classic butternut squash soup, a roasted version with a smoky depth of flavor, and a Thai-inspired rendition that tantalizes your taste buds with a blend of exotic spices. Each recipe promises a unique culinary experience, ensuring that every spoonful brings a smile to your face.
Here are our top 5 tried and tested recipes!
EASY BUTTERNUT SQUASH SOUP
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
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.
PUREED BUTTERNUT SQUASH SOUP
For several years, we've been enjoying this velvety, healthy soup at Thanksgiving. Butternut squash isn't the easiest thing to cut into, so I buy mine pre-chopped. -Christen Chalmers, Houston, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, heat butter and oil over medium heat. Add onion and carrot; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, stock, sage, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Remove from heat; cool slightly. Process in a blender until smooth. Sprinkle servings with pepper flakes.
Nutrition Facts : Calories 126 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 710mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.
BUTTERNUT SQUASH SOUP
For comfort in a bowl, ladle up some Butternut Squash Soup from Food Network Kitchen. You'll get a hearty blend of veggies, stock and nutmeg.
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.
Nutrition Facts : Calories 125 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 1044 milligrams, Carbohydrate 19 grams, Fiber 3.5 grams, Protein 3 grams, Sugar 4 grams
BUTTERNUT SQUASH SOUP RECIPE BY TASTY
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
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 TO MAKE BUTTERNUT SQUASH SOUP
This soup is another of Heather's recipes it is delicious. I'm not a big fan of squash but I love this soup. It's really quick and easy to make with a big taste. Do not leave out the yogurt it enhances this soup.
Provided by Baby Kato
Categories < 60 Mins
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pan, combine the squash, stock, onions and bay leaf, bringing to a boil.
- Cover the pot and reduce the heat to low, simmer for 20 minutes or until squash is tender, then remove from heat.
- Take out the bayleaf and pour into a blender or food processor, puree the soup in batches until smooth.
- If necessary, return to pan and reheat gently.
- Season with 1/4 tsp of fresh grated nutmeg, sea salt and freshly ground black pepper.
- Ladle into soup bowls and swirl 2 tablespoon of yogurt into each bowl, sprinkle with the remaining nutmeg and enjoy.
Nutrition Facts : Calories 195.9, Fat 2.9, SaturatedFat 0.8, Cholesterol 6.3, Sodium 456.5, Carbohydrate 37.8, Fiber 5.3, Sugar 10.6, Protein 8.1
Tips:
- Choose the right butternut squash: Look for a squash that is firm and heavy for its size, with a deep orange color. Avoid squash with blemishes or soft spots.
- Roast the butternut squash before pureeing it: Roasting the squash brings out its natural sweetness and flavor. You can roast the squash whole or cut it into cubes.
- Use a high-quality vegetable broth: The vegetable broth is a key ingredient in butternut squash soup, so it's important to use a good quality broth. Look for a broth that is low in sodium and made with real vegetables.
- Season the soup to taste: Butternut squash soup can be seasoned with a variety of herbs and spices, such as nutmeg, cinnamon, ginger, and thyme. Season the soup to taste until you reach the desired flavor.
- Serve the soup with a garnish: A garnish can add a pop of color and flavor to your butternut squash soup. Some popular garnishes include croutons, roasted pumpkin seeds, and chopped fresh herbs.
Conclusion:
Butternut squash soup is a delicious and nutritious soup that is perfect for a cold fall or winter day. It is easy to make and can be tailored to your own taste preferences. With its creamy texture, sweet flavor, and vibrant orange color, butternut squash soup is sure to be a hit with your family and friends.
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