HEALTHY PUMPKIN BUTTERNUT SQUASH SOUP RECIPES

Name: Creamy Pumpkin and Butternut Squash Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 cups, 4 serving(s)
Ingredients: 2 onions, chopped; 2 tablespoons butter; 1 tablespoon olive oil; 15 ounces can pumpkin; 1 -1 1/2 lb butternut squash, peeled and cubed; 3 cups chicken broth (prefer stock) or 3 cups stock (prefer stock); 2 -2 1/2 teaspoons salt, divided; 1/2 teaspoon pepper; 1 cup half-and-half (can use fat free); shredded gruyere cheese and crouton

CREAMY PUMPKIN AND BUTTERNUT SQUASH SOUP RECIPE - FOOD.COM

Creamy Pumpkin and Butternut Squash Soup Recipe - Food.com image

The best squash soup ever!!!! Easy to make and you can do it low fat. Perfect for Thanksgiving or on a cool autumn night.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6 cups, 4 serving(s)

Number Of Ingredients 10

Ingredients

2 onions, chopped
2 tablespoons butter
1 tablespoon olive oil
15 ounces can pumpkin
1 -1 1/2 lb butternut squash, peeled and cubed
3 cups chicken broth (prefer stock) or 3 cups stock (prefer stock)
2 -2 1/2 teaspoons salt, divided
1/2 teaspoon pepper
1 cup half-and-half (can use fat free)
shredded gruyere cheese and crouton

Steps:

In a large saucepan over medium-low heat, sauté onions in butter and oil for 10 minutes. Add pumpkin, squash, broth or stock, 2 teaspoons salt and pepper. Cover and simmer for 20 minutes until squash is very tender. Process mixture until smooth with a hand blender or in a food processor. Add half-and-half and reheat slowly over low heat: add remaining salt to taste. Top servings with Gruyere cheese and croutons, if desired.

Nutrition Facts : Calories 290.2, FatContent 17.4, SaturatedFatContent 8.8, CholesterolContent 37.6, SodiumContent 1806.2, CarbohydrateContent 28.8, FiberContent 3.8, SugarContent 6.9, ProteinContent 8.4

BUTTERNUT SQUASH-PUMPKIN SPICE SOUP RECIPE | ALLRECIPES

Butternut Squash-Pumpkin Spice Soup Recipe | Allrecipes image

This delicious soup is quick and easy to make by roasting fall-harvested butternut squash. This recipe provides a great way to get that pumpkin spice goodness into your fall soup lineup.

Provided by Howard

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cloves
3 pounds peeled and cubed butternut squash
2 large onions, quartered
1 tablespoon olive oil
4 cups vegetable broth
½ cup heavy cream
½ teaspoon salt
1 (6 ounce) container Greek yogurt

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Mix together cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Set pumpkin spice mix aside.
Place butternut squash and onions in a large bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
Roast in the preheated oven until soft, 25 to 30 minutes. Remove from the oven and transfer to the bowl of a food processor. Add vegetable broth, cream, and salt; blend until smooth. Add 4 tablespoons of the reserved pumpkin spice mix, and blend until combined. Ladle into 6 microwave-safe soup bowls.
Cook each serving in the microwave on high for 1 minute. Stir soup and continue to cook and stir, every 30 seconds, until hot. Top each serving with 1 1/2 tablespoons Greek yogurt and 1/2 teaspoon of pumpkin spice mix.

Nutrition Facts : Calories 284.7 calories, CarbohydrateContent 40.4 g, CholesterolContent 33.5 mg, FatContent 13.5 g, FiberContent 8.4 g, ProteinContent 5.9 g, SaturatedFatContent 6.7 g, SodiumContent 539.1 mg, SugarContent 10.6 g

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