Does anyone have an easy recipe for butternut squash soup?

Question

I'm not too fancy in the kitchen, but I love butternut squash soup... does anyone have an easy recipe?

Answer 1

Butternut Squash with Thyme and Parmesan Recipe
1/2 cup chicken broth
2 boxes, 10 ounces each, frozen cooked butternut squash puree
2 tablespoons chopped fresh thyme leaves
Salt and pepper
1/2 cup Parmesan

In a medium pot, bring chicken stock to a simmer over medium heat. Add frozen cooked squash and cook together until squash is warmed through and loose. Stir in thyme, salt and pepper and cheese and cook over low heat to combine flavors, serve.

Source:
This website has a some great and recipes! I use these all the time for recipes. You can get some ideas too!
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_25716,00.html?rsrc=search

http://web.foodnetwork.com/food/web/searchResults?searchType=Recipe&searchString=butternut+squash&site=food

http://www.bettycrocker.com

http://www.kraftfoods.com

http://www.epicurous.com

Answer 2

I have one -- made it just this week. It calls for fresh, but seems like you could save a few steps and use the frozen. My recipe does call for blending the soup, so I don't know how much you will like that part. Butternut Squash Soup 3 pounds butternut squash,halved and seeded 2 tablespoons butter 1 medium onion, sliced 2 cloves garlic, minced 3 cans chicken broth 1 large russet potato, peeled and quartered 1 granny smith apple, peeled and quartered 1/8 teaspoon cayenne pepper 1/8 teaspoon ground ginger salt and pepper to taste 1/4 cup sherry wine 1 cup heavy cream sour cream (optional) ground nutmeg Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside. Melt the butter in a large pot over medium heat. Add the onion and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes and apple and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot. Season the soup with cayenne pepper, ginger, salt and pepper, then stir in the sherry and cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream and sprinkle with nutmeg.

Answer 3

1 large butternut squash
1 small onion
1 leek (white part only)
2 cloves garlic
1 sprig rosemary
2 sprigs thyme
Chicken stock

Preheat oven to 450.
Cut squash in half long way, scoop out seeds.
Oil a baking pan, place squash on pan flesh side down.
Place pan in oven and then add about 3/4 cup of water.
Bake for approx. 45 minutes or until soft, make sure not to burn squash.

While squash is cooling:
Chop onion, big chunks are okay because you are going to puree after.
Chop leek, place in bowl of water to wash.
Peel , chop garlic.

In soup pot start sauteeing the onion, garlic and leek over medium heat with a mixture of butter and olive oil.
While veg is cooking, scoop flesh out of squash and into bowl.
When onions are translucent add rosemary, thyme and squash.
Sautee 2 or 3 minutes then cover ( maybe by a centimeter) with chicken stock.
Simmer for 15 minutes, stirring occasionally.
Remove from heat.
When cool, puree in blender, adding a bit of fresh nutmeg (very little).
If soup is too thick you can add more chicken stock.
Everybody loves this soup

Answer 4

BUTTERNUT SQUASH SOUP
1 butternut squash, peeled, cubed
1 leek or large onion, diced
1 red pepper, diced
dry white wine or vermouth (the alcohol cooks out)
2 tbls. flour
3 cups milk (you can use half & half if you want richer soup)
frozen corn (optional)
salt to taste

Possible garnishes : dill weed and low fat sour cream

Steam butternut squash in vegetable steamer. Reserve 1 cup of the steaming liquid for the soup. Meanwhile braise the onion or leek and red pepper in the wine or vermouth. Add the flour and stir constantly to prevent sticking. Add more wine if neccessary to keep it the mixture moist. Add 1 cup of reserved liquid from steamed squash and 3 cups of skim milk. Add steamed butternut squash and simmer all together so that milk is heated through and soup begins to thicken a little.

Answer 5

BUTTERNUT SQUASH SOUP WITH ROASTED RED PEPPER PUREE
click photo to enlarge
2 tablespoons olive oil
2 1/4 cups chopped onions
4 garlic cloves, minced
1 2 1/2-pound butternut squash, peeled, seeded, cut into 1-inch pieces
5 1/2 cups (or more) vegetable broth
3 teaspoons chopped fresh thyme
1/2 teaspoon grated orange peel

Roasted Red Pepper Puree




Heat oil in heavy large pot over medium-high heat. Add onions; sauté until tender, about 12 minutes. Add garlic; stir 1 minute. Add squash and 5 1/2 cups broth; bring to boil. Reduce heat; cover and simmer until squash is soft, about 40 minutes. Cool slightly.
Working in batches, puree soup in blender until smooth. Return puree to pot. Add 1 teaspoon thyme and orange peel. Thin soup with more broth if desired. Simmer 3 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving, thinning with more broth if desired.)

Ladle soup into bowls. Swirl 1 tablespoon Roasted Red Pepper Puree into soup in each bowl. Sprinkle with remaining 2 teaspoons thyme and serve.



Per serving (including red pepper puree): calories, 200; total fat, 8 g; saturated fat, 1 g; cholesterol, 0; fiber, 8 g
Makes 6 first-course servings.

Answer 6

BUTTERNUT SQUASH SOUP

6 to 8 servings.

1 med. butternut squash (approximately 1 lb.)
3 tart green apples, peeled & coarsely chopped
1 med. onion, peeled & chopped
1/4 tsp. rosemary OR marjoram
1 tsp. salt
1/4 tsp. pepper
3 (10 1/2 oz.) cans chicken broth
2 soup cans water
1/4 c. heavy cream (OR half & half)
Chopped fresh parsley (garnish)

Peel squash and seed. Cut into chunks. Combine squash with apples, onions, rosemary, salt and pepper, broth and water in large heavy saucepan. Bring to boil and simmer uncovered for 45 minutes.

Puree soup in blender or food processor. Return mixture to saucepan and bring just to boiling point, then reduce heat. Before serving add cream. Serve hot with chopped fresh parsley sprinkled on top. Can be made 2 days in advance and reheated.

Answer 7

Here is one

Butternut Squash Soup
Categories: Soups, Mexican, Vegetables, Fruits
Servings: 6

1/2 c Onion; Chopped, 1 Medium
2 T Butter Or Margarine
2 c Chicken Broth
1 lb Butternut Squash;
2 Pears; Pared and Sliced
1 t Thyme Leaves; Fresh, Snipped
1/4 t Salt
1/4 t White Pepper
1/4 t Coriander; Ground
1 c Whipping Cream
---------------------------------GARNISHES---------------------------------
1 Pear; Unpared, Sliced
1/2 c Pecans; Toasted, Chopped

* Squash should be pared, seeded and cut into 1-inch cubes.
~-------------------------------------------------------------------------
Cook and stir onion in margarine in 4-quart Dutch oven until tender. Stir
in broth, squash, 2 sliced pears, thyme, salt, white pepper, and coriander.
Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10
to 15 minutes. Pour about half of the soup into food processor workbowl
fitted with steel blade or into blender container; cover and process until
smooth. Repeat with remaining soup. Return to Dutch oven; stir in
whipping cream. Heat, stirring frequently, until hot. Serve with sliced
pear and pecans.

Answer 8

butternut squash is disgusting. The only soup that should be made from it is the kind that goes through the garbage disposal.

Answer 9

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