Best 2 Winter Butternut Squash Soup Recipes

Indulge in a culinary journey with our delightful winter butternut squash soup, a symphony of flavors that will warm your soul on chilly days. This creamy and velvety soup is crafted with roasted butternut squash, a natural sweetener that adds a touch of elegance to the dish. Enhanced with aromatic spices like cinnamon, nutmeg, and ginger, each spoonful promises a burst of warmth and comfort. Topped with a sprinkle of roasted pepitas and a drizzle of maple syrup, this soup is a feast for the senses. But that's not all! This article offers a collection of equally tantalizing recipes featuring butternut squash, ensuring you have a variety of culinary adventures to explore. From a hearty butternut squash lasagna to a flavorful butternut squash and black bean enchilada skillet, these recipes are sure to delight your taste buds and bring joy to your dinner table.

Let's cook with our recipes!

WINTER BUTTERNUT SQUASH SOUP

Winter Butternut Squash Soup image

This came from Gourmet Magazine. I had Butternut Squash Soup for the 1st time ever on one of my fishing trips. Surprizingly, I loved it so came home and found this recipe. Now my guess is that if a 2 year little boy loves it, it is probably a winner. Whenever I try new recipes I share with my neighbors. Ryan, the little boy across the street loved it.

Provided by Gone Fishin

Categories Low Protein

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 medium butternut squash (about 2 1/4 pounds)
nonstick vegetable oil cooking spray
1 medium onion, chopped (about 1 cup)
1 tablespoon freshly grated gingerroot (optional)
3 tablespoons unsalted butter
3 cups chicken broth
1 -2 cup water, as needed
salt and pepper
sour cream (to garnish)

Steps:

Cut squash in half lengthwise, and scoop out the seeds. Arrange the halves cut side down in roasting pan that has been sprayed with nonstick vegetable oil spray. Bake squash in the oven for 40-45 minutes or until very tender. Set aside to cool. When the squash is completely cool, scoop the flesh from the skin. While the squash is baking, cook the onion and the ginger in the butter in a saucepan, over moderately low heat, for 5 minutes or until the onion is softened, Add the broth and simmer the mixture for 10 minutes, covered. Add the squash pulp to the sauce pan. Transfer the mixture to a blender or food processor, in batches, and puree until smooth. Add enough water to achieve the desired consistency, and salt and pepper to taste. Return the soup to the sauce pan and cook over moderate heat until it is hot. Garnish each portion with the heaping teaspoon of low-fat sour cream.

GOLDEN WINTER SOUP - BUTTERNUT SQUASH

GOLDEN WINTER SOUP - BUTTERNUT SQUASH image

Categories Soup/Stew

Number Of Ingredients 12

Ingredients

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 the right butternut squash: Select a squash that is heavy for its size and has a smooth, unblemished skin.
Roast the squash before pureeing: Roasting brings out the squash's natural sweetness and flavor.
Use a good quality vegetable broth: The broth is the base of the soup, so make sure it's flavorful and delicious.
Add some spices: Spices like nutmeg, cinnamon, and ginger add depth and warmth to the soup.
Garnish with fresh herbs: Fresh herbs like parsley, cilantro, or thyme add a pop of color and flavor to the soup.

Conclusion:

Butternut squash soup is a delicious and versatile dish that can be enjoyed all winter long. It's easy to make and can be tailored to your own taste. Whether you like it smooth and creamy or chunky and rustic, there's a butternut squash soup recipe out there for everyone. So next time you're looking for a warm and comforting meal, give one of these recipes a try.