HOW TO MAKE BUTTERNUT SOUP RECIPES

Name: Roasted Butternut Squash Soup
Prep time: 15 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1 large butternut squash, peeled and cubed (seeds removed); 2 potatoes, peeled and chopped; 3 tbsp. extra-virgin olive oil; Kosher salt; Freshly ground black pepper; 1 tbsp. butter; 1 onion, chopped; 1 stalk celery, thinly sliced; 1 large carrot, chopped; 1 tbsp. fresh thyme, plus more for garnish; 1 qt. low-sodium chicken broth

BEST BUTTERNUT SQUASH SOUP RECIPE - HOW TO MAKE BUTTERN…

Best Butternut Squash Soup Recipe - How to Make Buttern… image

This Butternut Squash soup is an easy and comforting fall meal.

Provided by Lindsay Funston

Categories autumn dinner

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 11

Ingredients

1 large butternut squash, peeled and cubed (seeds removed)
2 potatoes, peeled and chopped
3 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 tbsp. butter
1 onion, chopped
1 stalk celery, thinly sliced
1 large carrot, chopped
1 tbsp. fresh thyme, plus more for garnish
1 qt. low-sodium chicken broth

Steps:

Preheat oven to 400º. On a large baking sheet, toss butternut squash and potatoes with 2 tablespoons olive oil and season generously with salt and pepper. Roast until tender, 25 minutes.
Meanwhile, in a large pot over medium heat, melt butter and remaining tablespoon olive oil. Add onion, celery, and carrot and cook until softened, 7 to 10 minutes. Season generously with salt, pepper, and thyme.
Add roasted squash and potatoes and pour over chicken broth. Simmer 10 minutes, then using an immersion blender, blend soup until creamy. (Alternately, carefully transfer batches of the hot soup to a blender.)
Serve garnished with thyme.

Nutrition Facts : Calories 369 calories

EASY BUTTERNUT SQUASH SOUP RECIPE: HOW TO MAKE IT

Easy Butternut Squash Soup Recipe: How to Make It image

When the weather turns cold, get cozy with a bowl of this butternut squash soup. This recipe is super easy. The cream adds richness, but if you're looking to cut calories, it can be omitted. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 9 servings (21/4 qt.)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 large onion, chopped
3 garlic cloves, minced
1 medium butternut squash (3 pounds), peeled and cubed
4 cups vegetable broth
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup heavy whipping cream
Optional: Additional heavy whipping cream and crispy sage leaves

Steps:

In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.

Nutrition Facts : Calories 157 calories, FatContent 7g fat (4g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 483mg sodium, CarbohydrateContent 23g carbohydrate (6g sugars, FiberContent 6g fiber), ProteinContent 3g protein.

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