FOOD NETWORK BUTTERNUT SQUASH SOUP RECIPES

Name: Butternut Squash Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: american
Ingredients: One 2- to 3-pound butternut squash, peeled and seeded; 2 tablespoons unsalted butter; 1 medium onion, chopped; 6 cups chicken stock; Nutmeg; Salt and freshly ground black pepper

BUTTERNUT SQUASH SOUP RECIPE - FOOD NETWORK

Butternut Squash Soup Recipe - Food Network image

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

Ingredients

One 2- to 3-pound butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
Nutmeg
Salt and freshly ground black pepper

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

THE VERY BEST BUTTERNUT SQUASH SOUP!!!!! EVERRR!!!! - FOOD.COM

The Very Best Butternut Squash Soup!!!!! Everrr!!!! - Food.com image

No one will not like this soup and everyone will love this soup. That is all... By the way, this is a super easy recipe! I succeeded on my first try. Just keep in mind that the ginger and cumin are what really make the taste of this soup. To make things easier, simply grate the ginger with a cheese grater instead of cutting with a knife. If you bring this anywhere, you'll definitely be bringing home an empty dish so leave some extra at home if you want to have more later.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 1 large pot, 8 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons canola oil
1 large onion
2 garlic cloves
1 tablespoon minced ginger (important)
1 teaspoon cumin seed (or ground) (optional)
1/2 teaspoon mustard seeds (black or brown, you can get these at Asian or bulk food stores or don't use if on a gluten-free diet)
1 medium sized squash (microwave it for a minute to make it easier to peel)
4 cups chicken stock (use slightly less to make soup thicker!, vegans, use organic vegetable stock)
salt and pepper
1 sweet red pepper (diced in very tiny cubes, size of kernel corn)
1 cup whole kernel corn
1 cup 10% cream (use Alpro or Mimicreme if you're vegan)

Steps:

Heat oil on medium and saute onion, garlic, ginger until soft and golden (about 3, 5 min - make sure not to burn the garlic!).
Add cumin and mustard seed and saute until you hear the seeds pop (30-60 sec), then stir in the cubed squash and toss to coat, then add stock, bring to a boil and cover.
Reduce heat and let simmer until the squash is soft and tender. At this point, you want to add the salt and pepper to taste.
You want to turn heat off and let cool before you puree. Once cooled, this is where you need a blender and an extra pot. You want to place around 3-4 ladles of the soup in the blender - don't fill all the way - and puree, then place in the new pot. Once all the soup is pureed, put back on medium low heat.
Stir in the cream (make sure you stir enough to get the cream incorporated, otherwise it will curdle).
Then add your corn and red pepper. Stir occasionally for 5 minutes and VOILA!

Nutrition Facts : Calories 148.4, FatContent 8.8, SaturatedFatContent 2.9, CholesterolContent 14.8, SodiumContent 252.3, CarbohydrateContent 13.2, FiberContent 1.4, SugarContent 4.4, ProteinContent 5.2

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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.
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.

See details

THE VERY BEST BUTTERNUT SQUASH SOUP!!!!! EVERRR!!!! - FOOD.COM

No one will not like this soup and everyone will love this soup. That is all... By the way, this is a super easy recipe! I succeeded on my first try. Just keep in mind that the ginger and cumin are what really make the taste of this soup. To make things easier, simply grate the ginger with a cheese grater instead of cutting with a knife. If you bring this anywhere, you'll definitely be bringing home an empty dish so leave some extra at home if you want to have more later.
From food.com
Reviews 5.0
Total Time 35 minutes
Calories 148.4 per serving

Then add your corn and red pepper. Stir occasionally for 5 minutes and VOILA!

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BUTTERNUT SQUASH SOUP RECIPE - FOOD NETWORK

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.

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