WHAT CAN YOU STUFF BUTTERNUT SQUASH WITH RECIPES

Name: Easy Butternut Squash Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 9 servings (21/4 qt.)
Ingredients: 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

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

Ingredients

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.

SLOW-COOKER BUTTERNUT SQUASH SOUP RECIPE: HOW TO MAKE IT

Slow-Cooker Butternut Squash Soup Recipe: How to Make It image

Much of the work for this soup can be done in advance, and it keeps all day in the slow cooker. The recipe can easily be doubled if you’re feeding a crowd. Once you’ve tried it, try mixing it up—add sage or savory with the thyme, or replace the thyme with nutmeg. For a vegan version, replace the chicken broth with vegetable broth. —Jennifer Machado, Alta, California

Provided by Taste of Home

Categories Lunch

Total Time 06 hours 30 minutes

Prep Time 30 minutes

Cook Time 06 hours 00 minutes

Yield 12 servings (3 quarts).

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
1 medium butternut squash (about 4 pounds), peeled and cut into 1-inch pieces
1 pound Yukon Gold potatoes (about 2 medium), cut into 3/4-inch pieces
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
5 to 6 cups chicken or vegetable broth
Sour cream, optional

Steps:

In a large skillet, heat oil over medium heat. Add onion; saute until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. Add next 5 ingredients and 5 cups broth to slow cooker. Cook, covered, on low until vegetables are soft, 6-8 hours., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker. Stir in additional broth to reach desired consistency; heat through. If desired, top servings with sour cream.

Nutrition Facts : Calories 124 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 616mg sodium, CarbohydrateContent 27g carbohydrate (6g sugars, FiberContent 6g fiber), ProteinContent 3g protein. Diabetic Exchanges 2 starch.

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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
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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

SLOW-COOKER BUTTERNUT SQUASH SOUP RECIPE: HOW TO MAKE IT

Much of the work for this soup can be done in advance, and it keeps all day in the slow cooker. The recipe can easily be doubled if you’re feeding a crowd. Once you’ve tried it, try mixing it up—add sage or savory with the thyme, or replace the thyme with nutmeg. For a vegan version, replace the chicken broth with vegetable broth. —Jennifer Machado, Alta, California
From tasteofhome.com
Total Time 06 hours 30 minutes
Category Lunch
Calories 124 calories per serving

In a large skillet, heat oil over medium heat. Add onion; saute until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. Add next 5 ingredients and 5 cups broth to slow cooker. Cook, covered, on low until vegetables are soft, 6-8 hours., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker. Stir in additional broth to reach desired consistency; heat through. If desired, top servings with sour cream.

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