BUTTERNUT SQUASH CHICKEN RECIPE 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 WITH CREAM CHEESE RECIPE | ALLRECIP…

Butternut Squash Soup with Cream Cheese Recipe | Allrecip… image

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 Allrecipes Member

Categories Butternut Squash Soup

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
½ teaspoon dried marjoram
¼ teaspoon ground black pepper
⅛ teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese

Steps:

Combine onions and margarine in a large saucepan over medium-low heat and saute until soft and translucent, about 5 minutes. Add butternut squash, water, bouillon, marjoram, black pepper, and cayenne pepper.
Bring to a boil over medium-high heat, reduce heat, and simmer until squash is tender, about 20 minutes.
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, CarbohydrateContent 20.2 g, CholesterolContent 82.5 mg, FatContent 33.4 g, FiberContent 3 g, ProteinContent 7.7 g, SaturatedFatContent 17.7 g, SodiumContent 1081.4 mg, SugarContent 3.7 g

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