BUTTERNUT SQUASH SOUP RECIPE - FOOD NETWORK
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
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Cook Time 40 minutes
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, FatContent 5 grams, SaturatedFatContent 2.5 grams, CholesterolContent 10 milligrams, SodiumContent 1044 milligrams, CarbohydrateContent 19 grams, FiberContent 3.5 grams, ProteinContent 3 grams, SugarContent 4 grams
BUTTERNUT SQUASH AND CARROT SOUP RECIPE: HOW TO MAKE IT
I got this golden soup recipe from a friend. Sometimes I add a few slices of red pepper to change up the flavor a bit. —Pat Roberts, Thornton, Ontario
Provided by Taste of Home
Categories Lunch
Total Time 07 hours 25 minutes
Prep Time 25 minutes
Cook Time 07 hours 00 minutes
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat; saute onion, garlic and ginger until tender, 4-5 minutes. Transfer to a 5-qt. slow cooker., Add all remaining ingredients except cream and green onions. Cook, covered, on low until vegetables are soft, 7-9 hours., Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to slow cooker. Stir in cream; heat through. If desired, top with green onions.
Nutrition Facts : Calories 121 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 695mg sodium, CarbohydrateContent 20g carbohydrate (7g sugars, FiberContent 5g fiber), ProteinContent 3g protein. Diabetic Exchanges 1 starch
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BUTTERNUT SQUASH AND CARROT SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 07 hours 25 minutes
Category Lunch
Calories 121 calories per serving
- In a large skillet, heat oil over medium-high heat; saute onion, garlic and ginger until tender, 4-5 minutes. Transfer to a 5-qt. slow cooker., Add all remaining ingredients except cream and green onions. Cook, covered, on low until vegetables are soft, 7-9 hours., Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to slow cooker. Stir in cream; heat through. If desired, top with green onions.
BUTTERNUT SQUASH SOUP RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.3
Total Time 1 hours 0 minutes
Cuisine american
Calories 125 calorie per serving
- 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.
BUTTERNUT SQUASH AND CARROT SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 07 hours 25 minutes
Category Lunch
Calories 121 calories per serving
- In a large skillet, heat oil over medium-high heat; saute onion, garlic and ginger until tender, 4-5 minutes. Transfer to a 5-qt. slow cooker., Add all remaining ingredients except cream and green onions. Cook, covered, on low until vegetables are soft, 7-9 hours., Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to slow cooker. Stir in cream; heat through. If desired, top with green onions.
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