HOW TO MAKE BUTTERNUT SQUASH RECIPES

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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

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.

STUFFED BUTTERNUT SQUASH RECIPES - BBC GOOD FOOD



Stuffed butternut squash recipes - BBC Good Food image

Serve a whole squash by stuffing it with fillings and roasting in the oven. Our butternut recipes include flavourful vegetarian options and main meals.

Provided by Good Food team

Number Of Ingredients 1

More about "how to make butternut squash recipes"

BUTTERNUT SQUASH SOUP RECIPE | JAMIE OLIVER SOUP RECIPES
A totally delicious spiced squash soup, served with mega cheese on toast for dunking.
From jamieoliver.com
Total Time 55 minutes
Calories 266 calories per serving
    1. Peel and finely chop the onions, carrots and garlic, then trim and finely chop the celery. Deseed and finely chop the chilli. Pick and finely chop the rosemary.
    2. Heat a couple of lugs of olive oil in a large saucepan over a medium heat, add the sage leaves and fry for 30 seconds, or until crisp, then remove to kitchen paper.
    3. Place the pan of flavoured oil back on the heat, add the onion, carrot, garlic, celery, chilli, rosemary and a good pinch of sea salt and black pepper, then cook gently for 10 minutes, or until sweet and soft.
    4. Meanwhile, halve, deseed and rough chop the squash. When the time's up, add the squash and stock to the pan. Bring to the boil and simmer for 30 minutes.
    5. For the croutons, drizzle a little olive oil over the ciabatta, pat it in, then finely grate and press some grated Parmesan on to each side. Place in a dry, non-stick pan and fry until golden on both sides.
    6. When the squash is tender, whiz the soup with a stick blender or pour it into a blender and pulse to a smooth purée – leave it slightly chunky, if you prefer.
    7. Season to perfection with salt and pepper, then divide between bowls, placing 2 croutons on top of each.
    8. Sprinkle with a few crispy sage leaves and drizzle with a swirl of quality extra virgin olive oil, then serve.
See details


EASY BUTTERNUT SQUASH SOUP RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Lunch
Calories 157 calories per serving
  • 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.
See details


STUFFED BUTTERNUT SQUASH RECIPES - BBC GOOD FOOD
Serve a whole squash by stuffing it with fillings and roasting in the oven. Our butternut recipes include flavourful vegetarian options and main meals.
From bbcgoodfood.com
See details


BUTTERNUT SQUASH SOUP RECIPE | JAMIE OLIVER SOUP RECIPES
A totally delicious spiced squash soup, served with mega cheese on toast for dunking.
From jamieoliver.com
Total Time 55 minutes
Calories 266 calories per serving
    1. Peel and finely chop the onions, carrots and garlic, then trim and finely chop the celery. Deseed and finely chop the chilli. Pick and finely chop the rosemary.
    2. Heat a couple of lugs of olive oil in a large saucepan over a medium heat, add the sage leaves and fry for 30 seconds, or until crisp, then remove to kitchen paper.
    3. Place the pan of flavoured oil back on the heat, add the onion, carrot, garlic, celery, chilli, rosemary and a good pinch of sea salt and black pepper, then cook gently for 10 minutes, or until sweet and soft.
    4. Meanwhile, halve, deseed and rough chop the squash. When the time's up, add the squash and stock to the pan. Bring to the boil and simmer for 30 minutes.
    5. For the croutons, drizzle a little olive oil over the ciabatta, pat it in, then finely grate and press some grated Parmesan on to each side. Place in a dry, non-stick pan and fry until golden on both sides.
    6. When the squash is tender, whiz the soup with a stick blender or pour it into a blender and pulse to a smooth purée – leave it slightly chunky, if you prefer.
    7. Season to perfection with salt and pepper, then divide between bowls, placing 2 croutons on top of each.
    8. Sprinkle with a few crispy sage leaves and drizzle with a swirl of quality extra virgin olive oil, then serve.
See details


BUTTERNUT SQUASH SOUP RECIPES - BBC GOOD FOOD
Warm up with our butternut squash soup ideas, perfect for autumn and winter. Our easy recipes include scrumptious vegetarian and healthy options.
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EASY TO MAKE BUTTERNUT SQUASH SOUP RECIPE - FOOD.COM
This soup is another of Heather's recipes it is delicious. I'm not a big fan of squash but I love this soup. It's really quick and easy to make with a big taste. Do not leave out the yogurt it enhances this soup.
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 195.9 per serving
  • Ladle into soup bowls and swirl 2 tablespoon of yogurt into each bowl, sprinkle with the remaining nutmeg and enjoy.
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BEST EASY CROCK-POT BUTTERNUT SQUASH SOUP RECIPE - DELISH
This is the perfect "set it and forget it" recipe for a busy fall weeknight. Make it the morning, and dinner is practically ready for you when you get home.
From delish.com
Reviews 3.6
Total Time 4 hours 20 minutes
Category healthy, vegetarian, Thanksgiving, soup
Cuisine American
Calories 121 calories per serving
  • Cover and cook until squash is very tender, on low for 8 hours or on high for 4 hours. Remove herb sprigs and use an immersion blender to blend soup until smooth. 
See details


BUTTERNUT SQUASH SOUP RECIPE | JAMIE OLIVER SOUP RECIPES
A totally delicious spiced squash soup, served with mega cheese on toast for dunking.
From jamieoliver.com
Total Time 55 minutes
Calories 266 calories per serving
    1. Peel and finely chop the onions, carrots and garlic, then trim and finely chop the celery. Deseed and finely chop the chilli. Pick and finely chop the rosemary.
    2. Heat a couple of lugs of olive oil in a large saucepan over a medium heat, add the sage leaves and fry for 30 seconds, or until crisp, then remove to kitchen paper.
    3. Place the pan of flavoured oil back on the heat, add the onion, carrot, garlic, celery, chilli, rosemary and a good pinch of sea salt and black pepper, then cook gently for 10 minutes, or until sweet and soft.
    4. Meanwhile, halve, deseed and rough chop the squash. When the time's up, add the squash and stock to the pan. Bring to the boil and simmer for 30 minutes.
    5. For the croutons, drizzle a little olive oil over the ciabatta, pat it in, then finely grate and press some grated Parmesan on to each side. Place in a dry, non-stick pan and fry until golden on both sides.
    6. When the squash is tender, whiz the soup with a stick blender or pour it into a blender and pulse to a smooth purée – leave it slightly chunky, if you prefer.
    7. Season to perfection with salt and pepper, then divide between bowls, placing 2 croutons on top of each.
    8. Sprinkle with a few crispy sage leaves and drizzle with a swirl of quality extra virgin olive oil, then serve.
See details


BUTTERNUT SQUASH RECIPES : FOOD NETWORK | FOOD NETWORK
Celebrate the autumn season with delicious and aromatic butternut squash recipes. From sides to soups and main dishes, you'll be sure to find the perfect recipe for your dinner table.
From foodnetwork.com
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EASY BUTTERNUT SQUASH RAVIOLI | ALLRECIPES
These easy butternut squash ravioli are a terrific way to use up leftover roasted butternut squash. They can stand in equally well as either the ideal appetizer or as an elegant main dish for dinner. The secret? Wonton wrappers instead of pasta make …
From allrecipes.com
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Layering apple slices into grilled cheese sandwiches adds a little crunch to a favorite soup dipper. And creamy butternut squash soup with ginger, cumin and turmeric is a nice change of …
From eatingwell.com
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EASY BUTTERNUT SQUASH RAVIOLI | ALLRECIPES
These easy butternut squash ravioli are a terrific way to use up leftover roasted butternut squash. They can stand in equally well as either the ideal appetizer or as an elegant main dish for dinner. The secret? Wonton wrappers instead of pasta make …
From allrecipes.com
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BUTTERNUT SQUASH FRIES RECIPE | ALLRECIPES
Make sure not to drench the fries in olive oil since squash is very absorbent; they will turn out soggy. Make sure to SALT and pepper them, the nutmeg and cinnamon turned up the flavor a bit, …
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APPLE-BUTTERNUT SQUASH SOUP RECIPE | MARTHA STEWART
1 butternut squash (about 2 pounds), peeled, seeded, and chopped 4 red or golden apples, peeled, cored, and chopped, plus 1 apple, finely diced and tossed in lemon juice, for garnish …
From marthastewart.com
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