SOUP WITH ZUCCHINI AND SQUASH RECIPES

Name: Butternut Squash Soup
Prep time: 10 min
Cook time: 6 h
Yield: 8 servings
Cuisine: American
Ingredients: 8 cups butternut squash (cubed and peeled, 1 1/2-inch, about 5.5 pounds); 4 cups chicken stock (low sodium ); 1/2 cup onion (chopped); 1 tablespoon Ginger (fresh, minced and peeled); 3/4 teaspoon salt; 1/4 teaspoon nutmeg (ground); 1/4 teaspoon black pepper (freshly ground); 2 garlic cloves (minced); 1 bay leaf; Thyme leaves (optional)

BUTTERNUT SQUASH SOUP – INSTANT POT RECIPES

Butternut Squash Soup – Instant Pot Recipes image

Provided by Time Inc.

Prep Time 10 minutes

Cook Time 6 hours

Yield 8 servings

Number Of Ingredients 10

Ingredients

8 cups butternut squash (cubed and peeled, 1 1/2-inch, about 5.5 pounds)
4 cups chicken stock (low sodium )
1/2 cup onion (chopped)
1 tablespoon Ginger (fresh, minced and peeled)
3/4 teaspoon salt
1/4 teaspoon nutmeg (ground)
1/4 teaspoon black pepper (freshly ground)
2 garlic cloves (minced)
1 bay leaf
Thyme leaves (optional)

Steps:

Combine all ingredients except thyme leaves in inner pot of a 6-quart Instant Pot.
Close and lock the lid of the Instant Pot. Turn the steam release handle to “Venting” position. Press [Slow Cook], and use [Adjust] to select “Less” mode.
Press [-] or [+] to choose 6 hours cook time. When time is up, turn cooker off. Remove lid. Discard bay leaf.
Purée squash mixture with an immersion blender until smooth.
Ladle soup into bowls. Garnish with thyme leaves, if desired. Enjoy!

CREAM OF ZUCCHINI SOUP - SKINNYTASTE

Cream of Zucchini Soup - Skinnytaste image

Only FIVE ingredients (not counting salt and pepper) is all it takes to make this quick, easy, delicious cream of zucchini soup my family's been enjoying for years!

Provided by Gina

Categories Soup

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 7

Ingredients

1/2 small onion (quartered)
2 cloves garlic
3 medium zucchini (skin on cut in large chunks)
32 oz reduced sodium Swanson chicken broth (or vegetable)
2 tbsp reduced fat sour cream
kosher salt and black pepper to taste
fresh grated parmesan cheese if desired for topping (optional)

Steps:

Combine chicken broth, onion, garlic and zucchini in a large pot over medium heat and bring to a boil.
Lower heat, cover, and simmer until tender, about 20 minutes.
Remove from heat and purée with an immersion blender, add the sour cream and purée again until smooth.
Taste for salt and pepper and adjust to taste. Serve hot.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 60 kcal, CarbohydrateContent 10 g, ProteinContent 3.5 g, FatContent 1 g, CholesterolContent 3 mg, SodiumContent 579 mg, FiberContent 3 g, SugarContent 4 g

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