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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  • 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.

  • This squash isn’t as good the Kabobshi butternut squash. It’s a slightly sweeter squash. This one sucks. Start with the Kaboshi squash and your soup will be tastier.

  • I bet if the seeds were roasted in the oven with some olive oil and curry powder and sea salt they would be delicious sprinkled on top of the soup before serving.

  • Looks so delicious, I just bought a butternut squash. I was looking for a scrumptious recipe. I believe yours will be lovely. Please, can you tell me when to add the curry? Or is this best without the curry flavor?

  • 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.

  • wow wow wow..one handful coriander on top and some cream milk would not be bad.. I have been growing some squashes, when they are done I am gonna try your soup…thanks!

  • I just made it and it is tasty. It is sweeter then I prefer but it is delicious. I had to use my emerson blender because my blender from the 90s could not hold all of the ingredients. It worked beautifully.

  • That butternut squash was so big it could have fed my whole family for a week. Lol I was already planning on making this with a much smaller squash in my kitchen. As always, I enjoyed watching your version. ��

  • Thank you sooooo much for this recipe, this was hands down THE best soup I have made. You’ve managed to combine just the right ingredients with each other that work superb with the butter nut squash. I didn’t have your chili, but I did have birds eye chili’s, so I used 3 of those, worked perfect. I think I like the ginger, cumin and coconut milk the best in this dish. Genius recipe!

  • I tried your omelette and it was the best I’ve ever had for vegan can’t wait to try this one. You really know how to put the best ingredients together for a great taste.

  • I keep coming back to this recipe for Butternut Squash soup. I’ve made it probably about 10 times now and I just absolutely love it! Thanks for the post!

  • I know meat, chicken or vegetables broth is really good for health but one pack of broth usually last me about a week and if I don’t use it then it goes rancid so I decided to buy a vegetable stock or vegetable cubes and use a mixture as broth substitute. Does anyone think vegetable cubes is a good substitute for broth? Any feedback is highly valued and appreciated. Thanks in advance.

  • 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 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/

  • I made this but I didn’t really like it, it felt too smooth. Actually I think what went wrong is that I forgot to add cumin and chilli �� do you think that would make a difference

  • sorry but as a non professional chef, even I can cut the butternut squash with much less struggle than the lady in the video. Does she not know to use the knife from edge that’s close to the handle?

  • Thank you so much, this is such a great recipe. its cheap and you have explained everything so well. may i also add that you have a great voice and you should see if you can use it for voice overs for other videos. many thanks. im going to enjoy my soup.

  • I just made it and it is tasty. It is sweeter then I prefer but it is delicious. I had to use my emerson blender because my blender from the 90s could not hold all of the ingredients. It worked beautifully.

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

  • I Have a Question For You Dani, I have fresh apples in freezer can i use them, i cant wait to try, cause i raise butternut squash and iways ate with butter salt and pepper, IM GOING TO TRY THIS, YUMMY!!!!! Need To Get To The Store Get a onion. THANK YOU SO MUCH

  • Paprika instead of curry powder? How do u think that would go…. I’m not much for the curry, any recommendations? Also, this looks scrumptious.

  • This looks delicious! I have a random butternut squash sitting around my kitchen…been wondering what to do with it (don’t have much experience w squash yet). I’m absolutely making this; it looks so simple & I just have all the ingredients. Yay, vegan soup!!

  • That butternut squash was so big it could have fed my whole family for a week. Lol I was already planning on making this with a much smaller squash in my kitchen. As always, I enjoyed watching your version. ��

  • I don’t find that coconut milk really has much flavor (unlike the water/oil/etc) so would another plant milk work as well? I look for lower fat as I have to avoid higher fat due to cholesterol issues

  • Delicious!!! I usually make this soup without baking the butternut squash beforehand! I just throw in the vegetables after browning the onions and then add some broth.
    Today I baked the butter nut along with carrots and it really enhances that sweetness! and hands down, sooo good! never making this soup like before! Just subscribed:D

  • Made this soup last night. So good and easy. I left the skins on my apples and used a vitamix. Perfect soup for fall. It will be going into my favorite recipes!! Thanks Dani!

  • This is awesome looking. If you omit the black pepper and use an AIP curry, this could be AIP compliant too. I might even add a splash of coconut milk.

  • I made this, but added a zucchini and a half cup less water (it was in my fridge and needed to get used). Soup came out just as creamy and delicious, if only a bit dingiest in the orange color

  • 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!��

  • You’re right…it’s so simple. Unfortunately people nowadays are either lazy or overworked and don’t believe they have the time to peel, chop and wait for a nutritious meal. It’s about having respect for our bodies and life and environment in general. Thank you for taking the time to show us how easy it is to at least start trying ☺️

  • Thanks for the recipe, Dani.  I just may give this a try.  And thank you for the blender info.  I’m looking for an upgrade, so I’m checking this out, and incidentally, it’s $20.00 less on Amazon.

  • If you care about keeping the smooth, creamy appearance of the soup and don’t want black flecks, you can use white pepper! I use it when I do a cauliflower puree and it keeps the color nice and pure. Of course it doesn’t matter much taste wise but some people care about that sort of thing:)

  • 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.

  • 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

  • Just made this this evening for the first time and my 7 year old daughter said, “Mommy this is the best dinner ever!” Will be a Winter dish for us! Thank you! Especially for the use of affordable ingredients already in the cupboard.

  • 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.

  • I always make butternut squash soup but never thought to put in ginger. Also, I never use cream since the squash has a very creamy consistency when puréed. Looks yummy.

  • 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!

  • Hi, so I just got back from visiting Ireland, all the pubs have veg soup, blended. One was carrot with coconut milk, so good. Please make one, teaching about coconut milk, or water, or oil? Your the best,thanks.

  • Dani, I have probably made this soup a dozen times since a watched this video over the summer, and I have shared it with an equal number of friends and family members. It is a mainstay of my lunches these autumn days, and I am so grateful to you for putting it on your fantastic and informative channel. I wanted to share with you and your audience that I’ve tried it blended with my immersion blender and blitzed in a standard blender, and the smoother soup was the one I put in the blender, even though my blender is not high-end. Also, favorite apple for this recipe has been Fuji. Was just given 3 enormous butternut squashes, so I will be enjoying this soup well into December YUM!

  • Love this video,i tryed it but tweek it abit, & use ( Ground Turmeric, Black Pepper, Cayenne Pepper, Garlic Power For Stock ),Extra Virgin Olive Oil by Sita,Reg…Onion Med…Beet Root, My Wife is on Kemo From 22nd November 2019 & going to be for 2 months, would love to send you my lil video i made of the finish Soup

  • My gf just made me the squash & apples today, will try the soup another day..first time tasting squash & it was delicious, thanks for the recipe

  • This looks delicious! I have a random butternut squash sitting around my kitchen…been wondering what to do with it (don’t have much experience w squash yet). I’m absolutely making this; it looks so simple & I just have all the ingredients. Yay, vegan soup!!

  • won’t the apple spoil this squash an the curry powder needs to fry a little with your onions etc, white people don’t just throw it onto your food/meat etc.because u call it spice..this is how u get that diarrhea from the curries:)

  • I don’t find that coconut milk really has much flavor (unlike the water/oil/etc) so would another plant milk work as well? I look for lower fat as I have to avoid higher fat due to cholesterol issues

  • Hi Dani, I forgot to ask, how many will this feed?  I’m having about 8-10 people for Thanksgiving.  Do you think I should double the ingredients?  Thanks

  • Just made this this evening for the first time and my 7 year old daughter said, “Mommy this is the best dinner ever!” Will be a Winter dish for us! Thank you! Especially for the use of affordable ingredients already in the cupboard.

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

  • This squash isn’t as good the Kabobshi butternut squash. It’s a slightly sweeter squash. This one sucks. Start with the Kaboshi squash and your soup will be tastier.

  • Thank you so much, this is such a great recipe. its cheap and you have explained everything so well. may i also add that you have a great voice and you should see if you can use it for voice overs for other videos. many thanks. im going to enjoy my soup.

  • oh I can’t wait to be squash season:) I love this soup so much, usually I top it with pumpkin seed oil and toasted seeds of the pumpkin:)

  • Hi I’m new to your channel. I was wondering if you had heard of using spaghetti squash as a substitute for macaroni in a classic Mac and cheese? I’ve been looking for a healthier alternative to a calorie dense recipe. Thanks!

  • Hey Dani! This looks soo good! I will definitely give this a try for lunch this weekend. I was wondering if you had a recipe for a “clean and delicious” pumpkin pie that you could share?:) 

  • wow wow wow..one handful coriander on top and some cream milk would not be bad.. I have been growing some squashes, when they are done I am gonna try your soup…thanks!

  • 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

  • Grr dang olive oil. I am allergic to olives and very few roasting recpies turn out ok with any other oil. And ya know hiw olive oil is made so don’t need to explain why I can’t use it. I get so fustrated at this. Olive oil everywhere. I guess another useless recipie for me.

  • I bought a butternut squash for the first time today and had no idea what to do with it! After searching youtube your recepie was by far the most simplest and looked delicious. So i will be following your steps to make this! Thankyou. Btw what do you think the calorie content would be for a medium sized bowl of butternut squash?

  • 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.

  • I tried your omelette and it was the best I’ve ever had for vegan can’t wait to try this one. You really know how to put the best ingredients together for a great taste.

  • I bought a butternut squash for the first time today and had no idea what to do with it! After searching youtube your recepie was by far the most simplest and looked delicious. So i will be following your steps to make this! Thankyou. Btw what do you think the calorie content would be for a medium sized bowl of butternut squash?

  • I always make butternut squash soup but never thought to put in ginger. Also, I never use cream since the squash has a very creamy consistency when puréed. Looks yummy.

  • Just to let you know, on the list of ingredients below, you’ve listed 1/2 small red onion instead of 1, gonna make this tonight me thinks!