SQUASH SALAD RECIPE RECIPES

Name: Butternut Squash Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: american
Ingredients: One 2- to 3-pound butternut squash, peeled and seeded; 2 tablespoons unsalted butter; 1 medium onion, chopped; 6 cups chicken stock; Nutmeg; Salt and freshly ground black pepper

BUTTERNUT SQUASH SOUP RECIPE - FOOD NETWORK

Butternut Squash Soup Recipe - Food Network image

For comfort in a bowl, ladle up some Butternut Squash Soup from Food Network Kitchen. You'll get a hearty blend of veggies, stock and nutmeg.

Provided by Food Network Kitchen

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 6

Ingredients

One 2- to 3-pound butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
Nutmeg
Salt and freshly ground black pepper

Steps:

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Nutrition Facts : Calories 125 calorie, FatContent 5 grams, SaturatedFatContent 2.5 grams, CholesterolContent 10 milligrams, SodiumContent 1044 milligrams, CarbohydrateContent 19 grams, FiberContent 3.5 grams, ProteinContent 3 grams, SugarContent 4 grams

BUTTERNUT SQUASH SOUP RECIPE - FOOD NETWORK

Butternut Squash Soup Recipe - Food Network image

For comfort in a bowl, ladle up some Butternut Squash Soup from Food Network Kitchen. You'll get a hearty blend of veggies, stock and nutmeg.

Provided by Food Network Kitchen

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 6

Ingredients

One 2- to 3-pound butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
Nutmeg
Salt and freshly ground black pepper

Steps:

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

GRILLED YELLOW SQUASH RECIPE | ALLRECIPES

Salad Recipes. Salad Recipes See All Salad Recipes. Why Do Salads Taste So Much Better at Restaurants? ... But it was more work than I thought it was worth (again, more the issue with the squash than the recipe…
From allrecipes.com

See details

BUTTERNUT SQUASH SOUP WITH CREAM CHEESE RECIPE | ALLRECIP…

I ended up making many alterations though, and I think they were definitely worth mention: - roasted the squash for 45 minutes, cut side up, with a light brushing of olive oil - used 1/2 a red …
From allrecipes.com

See details

VEGETARIAN STUFFED ACORN SQUASH RECIPE - COOKIE AND K…

Dec 07, 2020 · How to Make Stuffed Acorn Squash. I treat my acorn squash the same as I do spaghetti squash—rubbed lightly with olive oil and baked cut-side down so the edges develop some delicious caramelization. Acorn squash bakes up even faster, in as little as 35 minutes. Then, I stuffed the squash …
From cookieandkate.com

See details

OUR BEST KABOCHA SQUASH RECIPES | FOOD & WINE

Nov 08, 2021 · Hedley & Bennett founder Ellen Bennett's grain salad is a meal unto itself, combining winter squash (kabocha and acorn), parsnips, and wheat berries with kale, pomegranate seeds, and …
From foodandwine.com

See details