BUTTERNUT SQUASH AND BROCCOLI SOUP RECIPES

BUTTERNUT SQUASH SOUP RECIPE | ALLRECIPES

Butternut Squash Soup Recipe | Allrecipes image

This is a thick, rich butternut squash soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house.

Provided by Maplebird

Categories Butternut Squash Soup

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste

Steps:

Melt butter in a large pot over medium heat, and cook onion, celery, carrot, potatoes, and squash until lightly browned, about 5 minutes. Pour in enough of the chicken stock to cover vegetables.
Bring to a boil over medium-high heat. Reduce heat to low, cover pot, and simmer until all vegetables are tender, about 40 minutes.
Transfer the soup to a blender, and blend until smooth. Return to the pot, and mix in any remaining stock to reach desired consistency. Season with salt and pepper.

Nutrition Facts : Calories 305.1 calories, CarbohydrateContent 59.7 g, CholesterolContent 20.9 mg, FatContent 6.8 g, FiberContent 9.5 g, ProteinContent 6.9 g, SaturatedFatContent 3.8 g, SodiumContent 1151.4 mg, SugarContent 10.5 g

BUTTERNUT SQUASH SOUP RECIPE - BBC FOOD

Butternut squash soup recipe - BBC Food image

Nothing gets wasted in Nigel Slater's butternut squash soup: the crisps that go with this easy soup are made with rosemary-speckled squash peelings.

Provided by Nigel Slater

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 3-4

Number Of Ingredients 11

Ingredients

1 butternut squash
2 tbsp olive oil
1 onion, chopped
butter, to taste
600ml/20fl oz vegetable stock, plus additional stock to loosen soup if desired
1 heaped tsp hot smoked paprika
salt and freshly ground black pepper
reserved butternut squash peelings
drizzle olive oil
few drops sherry vinegar
2 tbsp finely chopped rosemary

Steps:

Peel the butternut squash and reserve the long strips of skin.
Discard the butternut squash pulp and chop the remaining butternut squash into chunks.
Heat the olive oil in a large casserole, add the onion and butternut squash and plenty of butter (to taste) and cook untill brown and caramelised.
Pour over the stock. Simmer for 20 minutes. Remove from the heat, leave to cool slightly and then blend using a food processor or hand-blender to the desired consistency.
Add hot smoked paprika and season to taste with salt and freshly ground black pepper.
For the crisps, preheat the oven to 140C/275F/ Gas 1.
Place the reserved butternut peelings in a roasting tray and top with the olive oil, sherry vinegar, chopped rosemary and put in the oven to cook for 20 minutes on a low heat to crisp up.
Remove the crisps from the oven and place on kitchen paper to absorb any excess oil.
Serve the soup with the skin crisps.

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