MARTHA STEWART BUTTERNUT SQUASH SOUP RECIPES

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BUTTERNUT SQUASH SOUP II | ALLRECIPES



Butternut Squash Soup II | Allrecipes image

This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house.

Provided by Maplebird

Categories     Butternut Squash Soup

Total Time 1 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 8

2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste

Steps:

  • Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
  • Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Nutrition Facts : Calories 305.1 calories, CarbohydrateContent 59.7 g, CholesterolContent 20.9 mg, FatContent 6.8 g, FiberContent 9.5 g, ProteinContent 6.9 g, SaturatedFatContent 3.8 g, SodiumContent 1151.4 mg, SugarContent 10.5 g

BUTTERNUT SQUASH SOUP RECIPE | ALLRECIPES



Butternut Squash Soup Recipe | Allrecipes image

Delicious and very easy to make. You can use 3 to 4 cups of chicken broth instead of the water and bouillon cubes. Also works well with half as much cream cheese if you don't want it too rich.

Provided by Mary

Categories     Butternut Squash Soup

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 9

6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
½ teaspoon dried marjoram
¼ teaspoon ground black pepper
⅛ teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese

Steps:

  • In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
  • Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

Nutrition Facts : Calories 397.5 calories, CarbohydrateContent 20.2 g, CholesterolContent 82.5 mg, FatContent 33.4 g, FiberContent 3 g, ProteinContent 7.7 g, SaturatedFatContent 17.7 g, SodiumContent 1081.4 mg, SugarContent 3.7 g

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See details