Featured Recipe Butternut Squash Soup

 

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Video taken from the channel: The Stay At Home Chef


Place cubed butternut squash, onion & garlic in large bowl. Whisk together balsamic and EVOO, pour over butternut squash mixture and toss. Arrange the butternut squash mixture on parchment lined. Puree the squash in batches in a blender or food processor, pulsing and adding enough liquid to create a smooth consistency. Transfer the puree to the pot and stir in the remaining steaming liquid, chicken broth, and brown sugar.

Warm the soup. 1 large butternut squash of about 3 pounds, peeled and deseeded. 2 tbsp olive oil. 1 tbsp butter. ½ cup chopped onion. 1 garlic clove, sliced.

2 red chilli, deseeded and chopped. 3½ cups hot vegetable stock. 4 tbsp cream fraîche Directions. Preheat oven to 425°F.

Cut butternut squash into large pieces and arrange it on roasting tin. I chopped and cubed 2 butternut squash, rough chopped 1 onion, rough chopped 2 stalks of celery, and laid them all out on a baking sheet, drizzled with EVOO, and sprinkled with. HOMESTYLE BUTTERNUT SQUASH SOUP Sauté onions and garlic with butter.

Add squash, potatoes, vegetable stock, chicken blender, puree the soup with light cream and any would like to. BUTTERNUT SQUASH CASSEROLE Cook butternut squash and onions in boiling salted sprinkle remaining stuffing on top. Bake in a preheated 350°F degrees for 25-30 minutes.

Ingredients: 7 (cream.. soup. A steaming bowl of flavorful butternut squash pureed with vegetables and spices is the perfect way to warm up on a cool autumn day. In a medium stockpot, whisk together the chicken broth, kosher salt, black pepper, garlic powder, onion powder and thyme. Add the butternut squash.

Bring to a. Butternut Squash & Sweet Potato Sipping Soup Our Well Yes!® Butternut Squash & Sweet Potato Sipping Soup features a smooth blend of delicious non-GMO veggies that’s ready to go wherever you are. Crafted with 40% of your daily vegetables and 170 calories per container, this vegetarian soup. In a Dutch oven melt butter.

Add onions and cook until translucent. Sprinkle in nutmeg, and salt. Add squash, vegetable broth, and apple pieces, and simmer for about 10 minutes.

Add mil.

List of related literature:

WHY THIS RECIPE WORKS: Butternut squash soup should be a simple soup—little more than squash, cooking liquid, and a few aromatic ingredients—that comes together easily yet is creamy and deeply flavorful.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

WHY THIS RECIPE WORKS: Butternut squash soup is essentially a simple soup.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Recipe: Butternut Squash Soup Orange soup?

“Culinary Nutrition: The Science and Practice of Healthy Cooking” by Jacqueline B. Marcus
from Culinary Nutrition: The Science and Practice of Healthy Cooking
by Jacqueline B. Marcus
Elsevier Science, 2013

When making our Eleventh­Hour Butternut Squash Soup, we found that using precut butternut squash saved us a lot of time (though you could cut up your own squash if you like).

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

» Butternut squash is a wonderful base for a soup.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

For soup with intense squash flavor, we sautéed shallots and butter with the squash seeds and fibers, simmered the mixture in water, and then used the liquid to steam the unpeeled squash.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Serve with a little olive oil and brown sugar, or purée the squash in a blender with chicken stock and spices, then heat for a creamy squash soup.

“The Doctors Book of Food Remedies: The Latest Findings on the Power of Food to Treat and Prevent Health Problems From Aging and Diabetes to Ulcers and Yeast Infections” by Selene Yeager, Editors of Prevention
from The Doctors Book of Food Remedies: The Latest Findings on the Power of Food to Treat and Prevent Health Problems From Aging and Diabetes to Ulcers and Yeast Infections
by Selene Yeager, Editors of Prevention
Rodale Books, 2008

Butternut squash with warm spices like cinnamon, star anise, and cloves makes a perfect fall soup.

“The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant” by Scott Conant
from The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant
by Scott Conant
Houghton Mifflin Harcourt, 2013

See Bonne Idée for more ways to play around with this simple recipe, as well as how to make this soup when you can’t find Red Kuri squash at the market.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

Add the squash, parsnips, broth, and 1 cup water; season with ½ teaspoon salt and ¼ teaspoon pepper.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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28 comments

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  • Easy way to cut butternut squash: Place it in the freezer overnight ; when it thaw out it’s easy to cut. My mom told my that’s trick

  • My husband has been sick with a cold so I decided to try this recipe tonight…. ERMAGERD! It is absolutely delicious and there is leftovers for lunch tomorrow ��

  • A stock cube?
    Wouldn’t it be easier to just buy a can of soup instead? That way you won’t have to prepare any of the ingredients yourself at all.

  • He mentions the garlic taste, but in the recipe there is no garlic stated; is this an omission, or is recipe garlic free? Thanks..Making squash soup today and this came out serendipitously!

  • I made this, twice. Working on it right now actually!!!! Made stock before so illl have chicken soup as well as BNS soup. I had the top of my pepper box fall.off in the soup along with a 1/4 cup of pepper. Although I would.not recommend it. All that pepper did not totally ruin the soup.!!! But I hope it does not happen.this time. Happy cooking season:)

  • For the full Roasted Butternut Squash Soup recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste:
    https://www.inspiredtaste.net/44673/butternut-squash-soup/

  • What I like the most about rout videos is… your kitchen is very plastic free ���� simple ingredients and yummy recipes! Thanks guys

  • This looks fabulous! I usually don’t like butternut squash soup because it often seems as if there isn’t enough flavor. But your recipe looks as if it has varied flavor….and texture with the chick peas. Thank you!

  • Just made it (btw I am 13 and from an indian fmaily). D-E-L-I-C-I-O-U-S! I am on my way to loose 30 pounds and have made a promise to savor these last days of November, but in moderation. I made it and did every step by myself while my parents ate fried fish (i dont like it anymore). I gave my parents some and they hated it because they didnt like it and “its white people food”. Ik. >_< But Dani, this was simply delicious. This was my first time ever using squash, and heck was it a lot of chopping! Thanks so much and I am going to try more of your recipes to loose weight. Wish me luck! <3

  • Can you do a video on what you use to cook with? Pots, pans, knives, baking dishes, dutch oven, etc.? I want to upgrade my kitchen  and start using better equipment! So far, all I have is a Vitamix! Love your channel! xoxo Alexis

  • ooooooofffffff holy snrg so vltradeliciovzzz fantastic soup i need thiz now and forever mmmmmm yazzzzzz wooooffffff ����������������������������������������������������������������

  • Thanks Dani.  looks great and delicious!!  I love to make this soup, but my version is so much longer to do (Wolfgang).  Will definitely make yours.  One question, I’d like to use heavy cream in the version.  What do you think?  thanks again!!

  • Beautiful orange! I usually have to add a drop or 2 of red food coloring to get it the color I want it for presentation! Love this!

  • Whenever I have to coat chopped veggies with oil and spices, I use large freezer/zip top bags. Put everything in and mix, then onto the baking sheet. Much better distribution of oil and spices and super easy to clean up!

  • Just made this for my whole family and they LOVED it. Thanks for the video Hari, you are awesome for sharing videos like these! Recipes like this bring the family together.

  • your video recipe was very well done.full of great tips and ideas.i enjoy making soups,especially in the winter.your recipe is very warm and hearty.thank you so much for sharing with us today.AWESOME JOB.

  • What an awesome recipe! I love butternut squash soup!���� unfortunately I can’t eat it with seeds because of my braces. But it does look delicious! Thumbs up!��

  • Toss the seeds in olive oil & salt & toast in the oven during the last ten minutes of roasting the squash.  Freaking delicious & make an excellent garnish

  • I am not trying to be mean, but if you continue to eat vegan for an extended period of time, your health will deteriorate drastically, possibly to a point that you can’t recover.

  • Best Delicious Indian Cuisine Recipes ➤ https://goo.gl/K3rbGK
    Traditional Curry Recipes ➤ https://goo.gl/Pt8S9C
    Indian Snacks & Starter Recipes ➤ https://goo.gl/GsnQUi
    Vegetarian Indian Recipes ➤ https://goo.gl/4dRWo2

  • Dani, I have tried number of your recipes and they have all turned out great. Thank you so much for posting awesome recipes that are healthy and easy to make. I really appreciate your efforts:) Already looking forward to your next video.

  • Beautiful orange! I usually have to add a drop or 2 of red food coloring to get it the color I want it for presentation! Love this!

  • I use a vegetable peeler or a cheeseplane to peel the squashes prior to roasting. Much easier that way and you can coat and roast them on every side.

  • What I like the most about rout videos is… your kitchen is very plastic free ���� simple ingredients and yummy recipes! Thanks guys

  • Thanks for this nice and simple, just made some for the first time and it taste great. Only thing different I did was add a bit of Sage. I will definately make it again.

  • He mentions the garlic taste, but in the recipe there is no garlic stated; is this an omission, or is recipe garlic free? Thanks..Making squash soup today and this came out serendipitously!

  • Lovely…just made it and had some crusty freshly baked bread with it……just what is needed on a cold winters evening…proper comfort food…:0) x

  • Excellent recipe����. How long did you roast the butternut squash and do you discard the rosemary or blend with all the vegs?? Thanks.