SHREDDED BUTTERNUT SQUASH RECIPES RECIPES

Name: Simple Roasted Butternut Squash Soup
Prep time: 10 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2 lb. cubed butternut squash; 1 medium onion, halved and sliced into wedges; 4 cloves garlic, peeled; 1 tsp. sea salt; 1/4 tsp. freshly ground black pepper; 2 tbsp. avocado oil, or another heat-safe oil; 2 c. chicken broth or more, as needed; 1 can (about 13 1/2 oz. size) coconut milk, or 1 cup heavy cream; Diced apple and crumbled, cooked bacon, optional

BEST BUTTERNUT SQUASH SOUP RECIPE - HOW TO MAKE BUTTERNU…

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

This simple roasted butternut squash soup is so delicious, and couldn't be easier to make. Buy a handy package of pre-cut butternut squash to save time!

Provided by Natalie Perry

Categories appetizers comfort food dinner main dish soup stews

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 lb. cubed butternut squash
1 medium onion, halved and sliced into wedges
4 cloves garlic, peeled
1 tsp. sea salt
1/4 tsp. freshly ground black pepper
2 tbsp. avocado oil, or another heat-safe oil
2 c. chicken broth or more, as needed
1 can (about 13 1/2 oz. size) coconut milk, or 1 cup heavy cream
Diced apple and crumbled, cooked bacon, optional

Steps:

Preheat oven to 425ºF.
Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet. Sprinkle with salt, pepper and drizzle oil over top. Use your hands to toss everything around so it’s evenly coated.
Roast for 35–40 minutes on a lower oven rack, tossing things around with a spatula a couple of times during cooking.
Transfer roasted items to a medium to large soup pot. Add chicken broth and heat to a simmer. Let it simmer for about 5 minutes and then blend it with an immersion blender (or in batches with a countertop blender) until smooth.
Stir in coconut milk or cream. Add a little more salt, if needed, before serving. Top with diced apple and crumbled, cooked bacon, if desired.

ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH

Roasted Brussels Sprouts and Butternut Squash image

Roasted Brussels Sprouts and Butternut Squash are tossed with olive oil, salt and pepper for an easy, delicious Fall side dish! Simply place them on a sheet pan and bake until tender and the Brussels are slightly charred on the edges.

Provided by Gina

Categories Side Dish

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6

Number Of Ingredients 6

Ingredients

kosher salt
2 tablespoons extra virgin olive oil
16 ounces brussels sprouts (halved)
16 ounces butternut squash (peeled and diced 3/4-inch)
6 sprigs fresh thyme
fresh black pepper (to taste)

Steps:

Preheat oven to 425°F. Spray a large sheet pan with oil.
In a large bowl combine the brussels sprouts, butternut, thyme, olive oil, 3/4 teaspoon salt and pepper and arrange the vegetables onto the baking sheet in a single layer.
Bake 40 minutes, or until the vegetables are roasted and tender. Makes 4 cups

Nutrition Facts : ServingSize 2 /3 cup, Calories 103 kcal, CarbohydrateContent 15 g, ProteinContent 3 g, FatContent 4.8 g, SaturatedFatContent 0.5 g, SodiumContent 22 mg, FiberContent 5 g, SugarContent 3 g

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