Butternut Squash Soup.

You can cook Butternut Squash Soup using 7 ingredients and 8 steps. Here is how you cook it.

Ingredients of Butternut Squash Soup

1. You need 1 of butternut squash.
2. You need 1 Tbsp of butter.
3. It’s 1 of small onion chopped.
4. Prepare 1/2 pkg of Philadelphia cream cheese.
5. You need 6 cups of chicken broth.
6. You need 1/4 tsp of cayenne pepper.
7. You need to taste of Salt and pepper.

Butternut Squash Soup instructions

1. Slice the squash in half lengthwise and remove seeds..
2. Roast squash until tender (about 1 hour) at 350 degrees..
3. Let the squash cool and peel..
4. Saute onion in 1Tbsp butter..
5. Add the squash, cream cheese, chicken broth and cayenne pepper..
6. Puree mixture and bring to a boil. Reduce heat and simmer for about 30 minutes..
7. Season with salt and pepper to taste..
8. Enjoy!.

Butternut Squash Soup with lemon and coconut.

You can have Butternut Squash Soup with lemon and coconut using 10 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Butternut Squash Soup with lemon and coconut

1. You need 2 1/2 lb of butternut squash, peeled and seeded (4 cups chopped).
2. Prepare 1 piece of lemon or lime zested.
3. You need 3 slice of ginger or 1 teaspoon of powdered ginger.
4. Prepare 1/2 of Large onion sliced.
5. It’s 1 clove of garlic clove, crushed.
6. It’s 2 piece of Jalapeno chiles or cayenne pepper to taste..
7. It’s 1 piece of lemon juiced or 2 limes juiced.
8. Prepare 2 cup of coconut milk.
9. Prepare 1 tbsp of olive oil.
10. It’s 1 tsp of curry powder.

Butternut Squash Soup with lemon and coconut step by step

1. Cook chopped squash, onion, garlic for 10 minutes stirring occasionally..
2. Add coconut milk, cook for 30 minutes on stove.
3. Puree and add lime juice..
4. Serve with herbs..

Vickys Halloween 'Cream of Carved Pumpkin' Soup GF DF EF SF NF.

You can have Vickys Halloween 'Cream of Carved Pumpkin' Soup GF DF EF SF NF using 7 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Vickys Halloween 'Cream of Carved Pumpkin' Soup GF DF EF SF NF

1. Prepare 1000 g of pumpkin 'guts' – all the stringy pieces and scrapings.
2. Prepare 2 of onions, chopped.
3. You need 2 tbsp of olive oil.
4. You need 700 ml of vegetable or chicken stock.
5. Prepare 150 ml of full fat coconut milk.
6. You need 1/2 tsp of nutmeg.
7. Prepare to taste of Salt & pepper.

Vickys Halloween 'Cream of Carved Pumpkin' Soup GF DF EF SF NF instructions

1. Put the oil in a large pan with the onion and pumpkin scrapings. Fry until the onion is softened.
2. Add the stock, bring to the boil then let simmer for 10 minutes until the pumpkin is well cooked.
3. Puree the whole lot.
4. Stir in the coconut milk and season to taste with the nutmeg and some salt and pepper.
5. This basic recipe can be jazzed up in many ways. Look through my profile for my other squash soups. You can add apple or pear, spice it up with some chillies, add beans, lentils or bacon, add other veg such as a potato and a couple of carrots to the mix. You can freeze it into icecube trays before adding the milk and use a handful of cubes in with your other ingredients – I very often make soup with frozen vegetables. Endless possibilities.
6. See my previously posted recipes for roasted pumpkin seeds.

Butternut Squash Soup with Chicken or a Mild Sausage.

You can have Butternut Squash Soup with Chicken or a Mild Sausage using 10 ingredients and 14 steps. Here is how you cook that.

Ingredients of Butternut Squash Soup with Chicken or a Mild Sausage

1. You need 1 of Butternut Squash.
2. Prepare 1 of Tart Apple. Granny Smith work well..
3. You need 1 cup of Heavy Whipping Cream..
4. Prepare 1 tbsp of Chicken Bouillon. If you have 2 cups of chicken stock, use that in place of the bouillon and water..
5. You need 2 cup of water.
6. Prepare 2 tbsp of unsalted butter.
7. It’s 1 pinch of Sage.
8. It’s 1 dash of ground black pepper.
9. You need 1 lb of Mild sausage (Kielbasa is pictured) or chicken, cooked.
10. Prepare 1 of Salt.

Butternut Squash Soup with Chicken or a Mild Sausage step by step

1. Read through all directions first! This isn't a complicated recipe, but one of the steps overlaps another and will save you thirty minutes..
2. Preheat your oven to 350°F..
3. Cut your squash in half, long ways, and remove the seeds..
4. Place in a baking dish and bake for 1 hour, or until a fork easily inserts into the meatiest part..
5. Approximately 20 minutes before your squash is done, place the apple in the baking dish with the squash and bake until the skin splits. You want the meat of the apple to be tender, but not mushy, when done..
6. Once the apple and squash are done baking, use a spoon to scrape the meat of the squash off the skin. I normally let my squash cool about 15 minutes before attempting this. Scrape into a large bowl. You may discard the skin..
7. The skin of the apple should peel off fairly easily. I usually just pull it off. Use a paring knife to slice the remainder of the apple into the bowl with the squash. You may discard the apple peel..
8. This next step will require a mixing bowl, a food processor, or a blender. I used a food processor, but the other two will work just as well. Puree the apple and squash until it has a smooth consistency. Scrape into a medium sized pot..
9. Turn a medium flame on under the pot with the squash and apple mixture and gently whisk in your cream..
10. Add your bouillon and water, or chicken stock, and gently whisk in..
11. Add the remaining ingredients except the meat and salt. Stir.
12. The soup should have a thicker consistency, but not offer much resistance to a stirring spoon. If you feel your soup is too thick, a little bit of milk or water should thin it. If you feel it is too watery, rapidly boil down, whisking the entire time to prevent burning. Much of this is dependent on your personal taste and preferred texture..
13. Add your meat, stirring in slowly with a spoon. Turn your flame to low..
14. Allow the meat and soup to rest for a few minutes before adding salt to taste. I did not add any salt to mine as I found the Kielbasa to be salty enough..

Butternut squash soup. Reviews for: Photos of Butternut Squash Soup II. This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream. It's easy to prepare, and the incredible flavor of the butternut squash really shines.

The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. This butternut squash soup has a secret ingredient—a tart green apple. It adds just the right balance for the squash. You can cook Butternut squash soup using 6 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Butternut squash soup

1. Prepare 1 of large butternut squash, 2 lb.
2. You need 1 of large onion.
3. It’s 3 tbs of butter.
4. Prepare 1/2 cup of hazelnuts.
5. It’s 3 cups of vegetable stock.
6. It’s of nutmeg.

Ready in an hour and freezes well. This butternut squash soup recipe is the best! When this time of year rolls around I've always got a few butternut squashes sitting on the counter to cook with so I'm often looking for new things to add them too. Butternut squash soup is a classic fall and winter soup recipe.

Butternut squash soup step by step

1. Preheat oven to 400. Cut squash in half, sprinkle with salt and pepper and bake for an hour or till the skin is soft.
2. Toast hazelnuts for about 10 minutes, then remove skin and crush. Dice onion..
3. When squash is ready let cool before scooping out pulp. Do not use fibers and seeds..
4. Melt butter in pot and add onion. Then add squash and vegetable stock. Bring to a boil and then reduce heat..
5. Use mixer to blend soup, season with nutmeg and add toasted hazelnuts.

But today we're roasting the butternut squash, which gives so much more depth of flavor and. Here's what gets me excited about butternut squash soup: My favorite seasonal ingredients join forces to create a sunny bowl of cozy, comforting soup that warms me through and through. Top your butternut squash soup with bacon, mix it with spices, or add it into chili. Bonus: the veg is packed with Vitamin A and fiber, so you'll actually feel full after a bowl of one of these soups. Warm up with our butternut squash soup ideas, perfect for autumn and winter.

Moroccan Chicken and Butternut Squash Soup. Butternut Squash Green Chile Chicken Soup. One Pot Moroccan Chicken Stew with Sweet Potato & Couscous. Add tomatoes, broth, chickpeas, butternut squash, lentils, and salt and pepper.

Use a spiralizer to create butternut squash noodles, then top them with this sweet, Moroccan-spiced chicken dish filled with dried fruit and almonds. Toss to coat and transfer to a baking sheet. Stir in chicken broth, bring to boil. You can have Moroccan Chicken and Butternut Squash Soup using 14 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Moroccan Chicken and Butternut Squash Soup

1. You need 1 1/2 tbsp of Olive oil.
2. Prepare 2 cup of Chopped Onion.
3. You need 6 of (4 oz) Skinless, Boneless Chicken thighs cut into small pieces.
4. Prepare 2 tsp of Ground Cumin.
5. It’s 1/2 tsp of Ground Cinnamon.
6. You need 1/2 tsp of Ground red pepper.
7. Prepare 6 cup of Cubed / Peeled Butternut Squash.
8. You need 4 tbsp of Tomato Paste.
9. You need 8 cup of Chicken Stock.
10. Prepare 2/3 cup of Uncooked Couscous or Quinoa.
11. Prepare 3/4 tsp of Sea salt.
12. You need 1 of Zucchini quartered and sliced into 3/4 inch pieces.
13. It’s 1 cup of Chopped Fresh Basil.
14. Prepare 4 tsp of Grated Orange Rind or Lemon Peel.

This easy to make soup is one of my favorites to make because of the explosion of flavor! The flavors are so complex in this soup it will blow you away and. Butternut squash is paired with Moroccan ingredients in this creamy, one-pot soup. Fresh carrots and onion are in the mix too, enhancing the color and The bisque is seasoned with Moroccan spices and aromatics: coriander, cumin, cinnamon, ginger, and garlic.

Moroccan Chicken and Butternut Squash Soup instructions

1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat..
2. Add onion, and cook for 4 minutes, stirring occasionally..
3. Add chicken; cook for 4 minutes, browning on all sides..
4. Add cumin, cinnamon, and pepper to pan; cook 1 minute, stirring constantly..
5. Add butternut squash and tomato paste; cook 1 minute..
6. Stir in Chicken Stock, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 8 minutes..
7. Stir in couscous/quinoa, salt, and zucchini; cook 5 minutes or until squash is tender..
8. Remove pan from heat. Stir in chopped basil and orange rind/lemon peel..

Choose butternut squash that feel heavy. Moroccan Butternut Squash and Chickpea Tagine with Quinoa Recipe : This butternut squash This butternut squash and chickpea 'tagine' with quinoa has an amazing blend of spices, flavours and textures. I made a Moroccan style chicken dish for Passover, and this would have been a perfect. This spicy, healthy, vegan Moroccan Butternut Squash Stew is packed full of squash, chickpeas, spinach, and warm spices. I love the fresh start feel to a new year.

Butternut Squash Soup.

You can cook Butternut Squash Soup using 9 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Butternut Squash Soup

1. It’s 1 medium of Butternut Squash.
2. It’s 4 medium of Carrots.
3. It’s 1 large of Onion.
4. You need 1 medium of Chilli.
5. Prepare 1 of Boiling Water.
6. Prepare 2 of Vegetable Stock Cubes.
7. You need 1 of Salt & Pepper.
8. Prepare 2 clove of Garlic.
9. You need 1 tsp of Paprika.

Butternut Squash Soup instructions

1. Drizzle some oil and sprinkle some salt over the Butternut Squash (cut in half length ways and deseeded). Roast in the oven at 180°F for around 40 minutes until soft..
2. Whilst the Squash is in the oven, slice the Carrots and put on to boil until soft..
3. Once the Squash and Carrots are soft, add the Onion (diced), Garlic (minced), Paprika, and chilli (finely chopped) to a soup pan with a little oil and fry for around 5 minutes until Onions are translucent..
4. Drain the Carrots, removed flesh from Squash and mash both together using a potato masher..
5. Add mashed Squash and Carrots to the soup pan with Onions and cover with boiling water. Crush and sprinkle over the Vegetable Stock Cubes and stir..
6. Bring to the boil then cover and simmer for around 30 minutes – serve!.

Butternut Squash and Coconut Soup.

You can have Butternut Squash and Coconut Soup using 8 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Butternut Squash and Coconut Soup

1. Prepare 1 of medium sized butternut squash, peeled de-seeded and chopped.
2. You need 1/2 of white onion chopped.
3. Prepare 4 of small carrots peeled and diced.
4. It’s 200 ml of full fat coconut milk.
5. It’s To taste of Salt and black pepper powder.
6. Prepare As needed of Olive oil.
7. You need 1 tsp of chilli flakes to garnish.
8. Prepare as needed of pumpkin seeds for garnishing.

Butternut Squash and Coconut Soup step by step

1. Gently cook the onions in a splash of olive oil in a large saucepan, for about 5 minutes..
2. Add the carrots and squash and cook over a medium heat for a good 15 minutes. For this soup I purposely allowed some of the squash to start to caramelise (but not burn) as it adds more flavour to the end soup..
3. Add 500 ml of veg or chicken stock and simmer until the veg is tender..
4. Allow to cool slightly then blend until smooth. Then stir in the coconut milk. Now taste the soup and add salt and pepper to taste. Sprinkle with seeds and chilli flakes to garnish before serving..

Butternut squash soup. Reviews for: Photos of Butternut Squash Soup II. This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream. It's easy to prepare, and the incredible flavor of the butternut squash really shines.

The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. This butternut squash soup has a secret ingredient—a tart green apple. It adds just the right balance for the squash. You can have Butternut squash soup using 11 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Butternut squash soup

1. You need 1 tablespoon of olive oil.
2. You need 1 of medium onion, diced.
3. Prepare 2 cloves of garlic, diced.
4. Prepare 2 teaspoons of grated fresh ginger or 1 teaspoon powdered ginger.
5. Prepare 3/4 teaspoon of sea salt.
6. It’s 1/4 teaspoon of white pepper.
7. It’s 1/2 teaspoon of fresh or dried thyme leaves, finely chopped.
8. It’s 1 of medium butternut squash.
9. It’s 800 ml of vegetable stock (or use chicken stock for a non-vegan soup).
10. You need 180 ml of coconut milk.
11. Prepare of coconut cream for garnish.

Ready in an hour and freezes well. This butternut squash soup recipe is the best! When this time of year rolls around I've always got a few butternut squashes sitting on the counter to cook with so I'm often looking for new things to add them too. Butternut squash soup is a classic fall and winter soup recipe.

Butternut squash soup step by step

1. 1 medium butternut squash, peeled and cut into 1-inch cubes.
2. 1 medium onion and 2 gloves garlic diced and 2 teaspoons grated fresh ginger.
3. Heat a large pot over medium heat. Add the olive oil..
4. Add the onion, garlic, ginger, salt and pepper, and thyme, and saute until the onion is soft and transparent..
5. Add the cubed butternut squash and toss in the onion mixture..
6. Add the vegetable stock and stir to combine..
7. Add the lid to the pot and bring to a boil over medium-high heat..
8. Once the soup reaches a boil turn the heat down to medium-low and simmer for about 20 minutes or until the butternut squash is very tender when you pierce it with a fork..
9. Remove the soup from the heat and add the coconut milk. Puree with a hand-held immersion blender, or puree in batches in a regular counter-top blender..
10. Serve immediately with a garnish of some coconut cream or yogurt, or store in airtight containers in the fridge or freezer..
11. Enjoy your soup :).

But today we're roasting the butternut squash, which gives so much more depth of flavor and. Here's what gets me excited about butternut squash soup: My favorite seasonal ingredients join forces to create a sunny bowl of cozy, comforting soup that warms me through and through. Top your butternut squash soup with bacon, mix it with spices, or add it into chili. Bonus: the veg is packed with Vitamin A and fiber, so you'll actually feel full after a bowl of one of these soups. Warm up with our butternut squash soup ideas, perfect for autumn and winter.

Butternut squash soup recipe. Reviews for: Photos of Butternut Squash Soup II. This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream. It's easy to prepare, and the incredible flavor of the butternut squash really shines.

This traditional butternut squash soup will go great with grilled cheese sandwiches and salads through the end of winter. Keep it in mind for the holidays, too. This easy butternut squash soup recipe is a great make-ahead option. You can have Butternut squash soup recipe using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients of Butternut squash soup recipe

1. It’s of Butternut squash cubed.
2. Prepare of Ginger.
3. Prepare of Garlic.
4. You need of Onions.
5. It’s of Salt.
6. Prepare of Black pepper.
7. You need of Mint leaves (optional).

In fact, it tastes even better the next day. This butternut squash soup recipe is the best! Made with squash, ginger, rosemary & sage, it's super creamy and full of cozy fall flavor. There are so many ways to upgrade this classic soup.

Butternut squash soup recipe instructions

1. Peel the butternut and cut into cubes. Peel your onion, ginger and garlic.
2. Add everything into your cooking pot, add some water and bring to a boil till the butternut is tender.
3. Drain off the water when ready but not all since it will be necessary while blending. Add your cooked butternut to a blender and blend till smooth. You can also add some mint leaves while blending.
4. Serve in your favourite soup bowl. Oh add a mint leaf for garnish.

These sweet winter squashes are great pureed on their own, but there are so many more variations to try too. Top your butternut squash soup with bacon, mix it with spices, or add it. Warm up with our butternut squash soup ideas, perfect for autumn and winter. Our easy recipes include scrumptious vegetarian and healthy options. Blend butternut squash and red pepper together with the flavours of harissa and spices to make this warming soup.