Best 3 Golden Butternut Squash Soup Recipes

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Golden Butternut Squash Soup: A Culinary Symphony of Flavors

Elevate your taste buds to a symphony of flavors with our delectable Golden Butternut Squash Soup, a culinary masterpiece that captures the essence of autumn's harvest. This creamy and velvety soup is a seamless blend of roasted butternut squash, aromatic spices, and a touch of sweetness, all harmoniously combined to create a comforting and satisfying dish.

Our collection of recipes offers a diverse range of culinary experiences, catering to various dietary preferences and taste profiles. Indulge in the classic Golden Butternut Squash Soup, a timeless recipe that showcases the natural sweetness of butternut squash, or explore the tantalizing variations that add a unique twist to this classic.

From the Roasted Garlic Butternut Squash Soup, which infuses a savory depth with roasted garlic, to the Curried Butternut Squash Soup, where warm and fragrant spices dance on your palate, our recipes offer a culinary journey that will delight and inspire.

For those seeking a vegan alternative, the Vegan Golden Butternut Squash Soup artfully blends creamy coconut milk and vegetable broth, resulting in a rich and flavorful symphony of plant-based ingredients.

And for those with a penchant for bold and spicy flavors, the Spicy Butternut Squash Soup ignites your senses with a fiery blend of chili peppers and aromatic spices, creating a tantalizing contrast to the soup's inherent sweetness.

As you embark on this culinary adventure, savor each spoonful of our Golden Butternut Squash Soup, relishing the harmonious balance of flavors that make this dish a true celebration of autumn's bounty.

Here are our top 3 tried and tested recipes!

GOLDEN BUTTERNUT SQUASH SOUP



Golden Butternut Squash Soup image

I created this soup for my vegan relatives for Christmas Eve, but everyone ended up loving it, too! It's so creamy and delicious. -Susan Sabia, Windsor, California

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 13

2 tablespoons olive oil
2 cups cubed peeled butternut squash
2 medium carrots, chopped
1 medium sweet red or yellow pepper, chopped
1 medium Gala apple, peeled and chopped
1 small onion, chopped
2 cups water
2 teaspoons vegetable base
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1-1/2 cups unsweetened almond milk

Steps:

  • In a large saucepan, heat oil over medium heat. Add squash, carrots, red pepper, apple and onion; cook and stir until crisp-tender, 8-10 minutes. Stir in water, vegetable base and seasonings. Bring to a boil; reduce heat. Simmer, uncovered, until vegetables are tender, 8-10 minutes. Stir in almond milk., Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan and heat through.

Nutrition Facts : Calories 110 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 486mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

GOLDEN SPLIT PEA SOUP WITH BUTTERNUT SQUASH



GOLDEN SPLIT PEA SOUP WITH BUTTERNUT SQUASH image

Categories     Soup/Stew     Bean

Yield 6-8

Number Of Ingredients 12

1/4 cup olive oil
1 large yellow onion, minced
2 large cloves garlic, minced
1 jalapeno chile, halved lengthwise, optional
2 teaspoons garam masala (maybe more)
1 1/2 cups yellow split peas
6 cups chicken stock (or 3 cups canned low-sodium chicken broth mixed with 3 cups water)
2 cups peeled orange-fleshed winter squash, such as butternut or kabocha, in 1/2-inch dice
3/4 cup canned peeled tomatoes, drained of juice and finely chopped
3 tablespoons chopped cilantro
-- Kosher salt and freshly ground black pepper
1 tablespoon lemon juice, or to taste

Steps:

  • Instructions: Heat the olive oil in a large pot over moderate heat. Add the onion, garlic and chile (if using) and saute until the onion is soft and beginning to color, about 10 minutes. Add the garam masala and cook, stirring, for a minute or two to toast it, then add the split peas and the stock. Bring to a simmer, cover partially and adjust the heat to maintain a simmer. Cook, stirring occasionally, until the split peas are just tender, about 45 minutes. Add the squash and the tomatoes. Simmer gently, partly covered, until the squash is tender, about 15 minutes. Stir in the cilantro and season with salt, pepper and lemon juice to taste. Serve immediately. Per serving: 225 calories, 12 g protein, 29 g carbohydrate, 8 g fat (1 g saturated), 0 cholesterol, 315 mg sodium, 9 g fiber.

GOLDEN WINTER SOUP - BUTTERNUT SQUASH



GOLDEN WINTER SOUP - BUTTERNUT SQUASH image

Categories     Soup/Stew

Number Of Ingredients 12

2 tablespoons butter
5 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
2 cups (1/2-inch) cubed peeled russet potato (about 12 ounces)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups sliced leek (about 2 medium)
4 cups fat-free, less-sodium chicken broth
1 cup half-and-half
12 ounces baguette, cut into 16 slices
3/4 cup (3 ounces) shredded Gruyère cheese
3 tablespoons chopped chives
Freshly ground black pepper (optional)

Steps:

  • Preheat broiler. Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Place half of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half-and-half. Cover and keep warm. Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden. Ladle 1 cup soup into each of 8 bowls; top each serving with about 1 teaspoon chives. Serve 2 bread slices with each serving. Garnish with freshly ground black pepper, if desired. Wine note: This is one vegetable soup that can easily handle a lighter red wine. Stick with the French theme and look for bargains from Burgundy, like Louis Jadot Pinot Noir 2005 ($20). This wine has pretty red berry fruit, great balance, and gentle tannins that make it ideal for lower-fat dishes. The underlying earthy, leathery flavors bring out the rustic nuances of the potatoes and squash. -Jeffery Lindenmuth Yield: 8 servings CALORIES 329 (30% from fat); FAT 10.9g (sat 6.2g,mono 3g,poly 0.9g); IRON 3.2mg; CHOLESTEROL 30mg; CALCIUM 217mg; CARBOHYDRATE 46.7g; SODIUM 813mg; PROTEIN 12.8g; FIBER 4.8g Cooking Light, JANUARY 2008

Tips:

  • Choose ripe butternut squash: Look for squash with a deep orange color and a heavy feel for its size. Avoid squash with soft spots or blemishes.
  • Roast the butternut squash: Roasting the squash intensifies its flavor and makes it easier to blend. You can roast the squash whole or in cubes.
  • Use a high-powered blender: A high-powered blender will ensure that the soup is smooth and creamy. If you don't have a high-powered blender, you can use a regular blender, but you may need to blend the soup in batches.
  • Add flavor with spices: Common spices used in butternut squash soup include nutmeg, cinnamon, ginger, and allspice. You can also add a touch of cayenne pepper for a little heat.
  • Garnish with fresh herbs: Fresh herbs such as thyme, rosemary, and sage can add a pop of color and flavor to your soup. You can also use a drizzle of olive oil or a sprinkle of roasted nuts.

Conclusion:

Golden butternut squash soup is a delicious and nutritious dish that is perfect for a fall or winter meal. It is easy to make and can be tailored to your own taste preferences. With its rich flavor and creamy texture, this soup is sure to be a hit with everyone at your table. So next time you're looking for a comforting and flavorful soup, give this golden butternut squash soup a try. You won't be disappointed!

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