Butternut Squash Recipes

CURRIED PUMPKIN SOUP Ingredient:
  • 2 medium onions, finely chopped (2 cups)
  • 2 tablespoons unsalted butter
  • 2 large garlic cloves, minced
  • 1 1/2 tablespoons minced peeled fresh ginger
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/8 teaspoon ground cardamom
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon dried hot red pepper flakes
  • 2 (15-oz) cans solid-pack pumpkin (3 1/2 cups; not pie filling)
  • 4 cups water
  • 1 1/2 cups reduced-sodium chicken broth (12 fl oz)
  • 1 (14-oz) can unsweetened coconut milk (not low-fat)
  • 1/4 cup olive oil
  • 2 teaspoons brown mustard seeds
  • 8 fresh curry leaves

Curried Pumpkin Soup

Thanksgiving , Apple , Fall , Peanut Free , Tree Nut Free , Soy Free , Gourmet , Milk/Cream , Wheat/Gluten-Free , Winter , Lunch , Soups , Stews and Chili Recipes , Onion , Sugar Conscious , No Sugar Added , appetizer , Curry , Soup Recipes , Vegetable , Sweet Potato/Yam , Spice , Vegetable Soup Recipes , Soup/Stew , Blender , Leek , Squash , Pumpkin , Squash Soup Recipes , Pumpkin Soup Recipes , Butternut Squash

This Easy-to-make Creamy Yet Light Curried Pumpkin Soup Delivers Complex Flavors Perfect For An Appetizer Or Sandwich Pairing.

Yield: Makes 10 to 12 servings

Number Of Ingredients: 16

Steps:
  • Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and ginger and cook, stirring, 1 minute. Add cumin, coriander, and cardamom and cook, stirring, 1 minute. Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot. Keep soup warm over low heat.
  • Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds. Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup. Stir until combined well and season soup with salt. Soup can be thinned with additional water.
Nutrition Facts:


BUTTERNUT SQUASH SOUP II Ingredient:
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 medium carrot, chopped
  • 2 medium potatoes, cubed
  • 1 medium butternut squash - peeled, seeded, and cubed
  • 1 (32 fluid ounce) container chicken stock
  • salt and freshly ground black pepper to taste

Butternut Squash Soup Ii

Soups , Stews and Chili Recipes , Soup Recipes , Vegetable Soup Recipes , Squash Soup Recipes , Butternut Squash Soup Recipes

Author: Maplebird

This Is A Thick, Rich Soup With Tons Of Flavor. Something I Whipped Up Off The Top Of My Head, With Things I Had On Hand. Super Easy, Quick, And A Great Way To Use Squash. An Instant Hit At My House.

Time: 1h10m

Yield: 4

Number Of Ingredients: 8

Steps:
  • Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
  • Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
Nutrition Facts:

Calories 305.1 calories, Carbohydrate 59.7 g, Cholesterol 20.9 mg, Fat 6.8 g, Fiber 9.5 g, Protein 6.9 g, SaturatedFat 3.8 g, Sodium 1151.4 mg, Sugar 10.5 g


BUTTERNUT SQUASH SOUP Ingredient:
  • 6 tablespoons chopped onion
  • 4 tablespoons margarine
  • 6 cups peeled and cubed butternut squash
  • 3 cups water
  • 4 cubes chicken bouillon
  • ½ teaspoon dried marjoram
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon ground cayenne pepper
  • 2 (8 ounce) packages cream cheese

Butternut Squash Soup

Food & Cooking , Dinner , Lunch , Soups , Stews and Chili Recipes , Appetizers , Soup Recipes , Vegetable Soup Recipes , Squash Soup Recipes , Butternut Squash Soup Recipes

Author: Mary

Delicious And Very Easy To Make. You Can Use 3 To 4 Cups Of Chicken Broth Instead Of The Water And Bouillon Cubes. Also Works Well With Half As Much Cream Cheese If You Don't Want It Too Rich.

Time: 1h

Yield: 6

Number Of Ingredients: 9

Steps:
  • In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
  • Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
Nutrition Facts:

Calories 397.5 calories, Carbohydrate 20.2 g, Cholesterol 82.5 mg, Fat 33.4 g, Fiber 3 g, Protein 7.7 g, SaturatedFat 17.7 g, Sodium 1081.4 mg, Sugar 3.7 g


BEST BUTTERNUT SQUASH SOUP EVER Ingredient:
  • 1 ½ tablespoons butter
  • ½ onion, sliced
  • 2 cloves garlic
  • 2 sprigs fresh thyme
  • ½ butternut squash - peeled, seeded, and cut into 1-inch cubes
  • 4 cups chicken stock
  • ½ cube chicken bouillon
  • 1 pinch ground cumin
  • 1 pinch ground allspice
  • salt and ground black pepper to taste

Best Butternut Squash Soup Ever

Soups , Stews and Chili Recipes , Soup Recipes , Vegetable Soup Recipes , Squash Soup Recipes , Butternut Squash Soup Recipes

Author: Chester

Slightly Sweet, This Is One Of The Best Soups I've Had In A While.

Time: 25m

Yield: 4

Number Of Ingredients: 10

Steps:
  • Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
  • Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.
Nutrition Facts:

Calories 140.1 calories, Carbohydrate 23.9 g, Cholesterol 12.3 mg, Fat 5.2 g, Fiber 6.1 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 866.1 mg, Sugar 1.8 g


EASY BUTTERNUT SQUASH SOUP Ingredient:
  • 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

Lunch

Author: Taste Of Home

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

Time: 30m

Yield: 9 servings (2 1/4 qt.)

Number Of Ingredients: 9

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, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 483mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 6g fiber), Protein 3g protein.


BUTTERNUT SOUP Ingredient:
  • 2 pounds butternut squash, cubed
  • 2 onions, chopped
  • 1 tablespoon butter
  • 4 cups vegetable broth
  • ½ cup heavy cream
  • salt and pepper to taste
  • 1 dash ground nutmeg
  • 1 dash ground cloves
  • 1 dash ground cinnamon

Butternut Soup

Soups , Stews and Chili Recipes , Soup Recipes , Vegetable Soup Recipes , Squash Soup Recipes , Butternut Squash Soup Recipes

Author: Stackhawkley

A Creamy Butternut Squash Soup To Make In The Microwave. Adapt The Recipe To Suit Your Taste, With Nutmeg, Cloves And A Hint Of Cinnamon.

Time: 50m

Yield: 6

Number Of Ingredients: 9

Steps:
  • In a large microwave safe dish combine squash, onions and butter. Cover and microwave on high for 4 minutes. Peel squash. Stir in broth and cook on high for another 20 to 25 minutes, or until squash is tender. Puree squash, onions and broth in a food processor or blender. Add cream, salt and pepper, and microwave on high for another 3 to 4 minutes, or until heated through. Flavor with nutmeg, cloves and cinnamon to taste.
Nutrition Facts:

Calories 212 calories, Carbohydrate 31.2 g, Cholesterol 32.3 mg, Fat 10 g, Fiber 7.9 g, Protein 3.6 g, SaturatedFat 5.9 g, Sodium 338.5 mg, Sugar 8.8 g


CHICKEN AND CORN CHOWDER Ingredient:
  • 10 bacon slices, chopped
  • 2 tablespoons (1/4 stick) butter
  • 3 medium onions, chopped
  • 2 cups chopped red bell peppers (about 2 large)
  • 1/4 cup all purpose flour
  • 9 cups low-salt chicken broth
  • 4 cups 1/2-inch cubes peeled seeded butternut squash (cut from one 1 3/4-pound squash)
  • 1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch cubes
  • 1 1/2 tablespoons chopped fresh thyme
  • 2 16-ounce bags frozen corn kernels
  • 1 cup whipping cream
  • 4 cups diced skinned roast chicken
  • 2 cups chopped green onions
  • 1/2 cup plus 2 tablespoons chopped fresh cilantro

Chicken And Corn Chowder

Fall , Peanut Free , Tree Nut Free , Soy Free , Kid-Friendly , Bon Appétit , main-dish , Chicken , Lunch , Small Plates , No Sugar Added , Sauté , Bacon , Potato , Simmer , Corn , Soup/Stew , Cilantro , Bell Pepper , Halloween , Butternut Squash , Diabetes-Friendly

Yield: Makes 10 servings

Number Of Ingredients: 14

Steps:
  • Cook bacon in large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain.
  • Pour off all but 1/4 cup drippings from pot. Add butter to pot; melt over medium-high heat. Add onions and 1 cup bell peppers. Sauté until onions are soft, about 10 minutes. Add flour; stir 2 minutes. Mix in broth, then squash, potatoes, and thyme; bring to boil. Reduce heat to medium-low; simmer uncovered until squash and potatoes are tender, about 12 minutes. Add corn, cream, and 1 cup bell peppers. Simmer until corn is tender, about 10 minutes. (Can be made 1 day ahead. Cool. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.) Add chicken, 1 cup green onions, and 1/2 cup cilantro; simmer 5 minutes. Season with salt and pepper.
  • Ladle chowder into bowls; sprinkle with remaining 1 cup green onions and 2 tablespoons cilantro.
Nutrition Facts:


ROASTED BUTTERNUT SQUASH SALAD WITH TANGERINE-ROSEMARY VINAIGRETTE Ingredient:
  • 1 1/2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes (about 4 cups)
  • 4 tablespoons extra-virgin olive oil
  • 3 teaspoons roughly chopped fresh rosemary
  • Salt and freshly ground pepper
  • 4 tangerines
  • 6 cups fresh spinach, loosely packed
  • 1/4 cup dried cranberries

Roasted Butternut Squash Salad With Tangerine-rosemary Vinaigrette

side-dish

Author: Marcela Valladolid

Time: 1h

Yield: 4 servings

Number Of Ingredients: 7

Steps:
  • Preheat the oven to 400 degrees F.
  • Toss the squash with 2 tablespoons olive oil on a baking sheet and spread in an even layer. Season with 2 teaspoons rosemary, and salt and pepper. Roast, stirring once halfway through, until the squash is just tender and golden, about 20 minutes. Remove from the oven and cool until just warm, about 15 minutes.
  • While the squash is roasting, peel 3 tangerines and slice them crosswise into 1/2-inch-thick rounds, removing any seeds. Juice the remaining tangerine and whisk the juice together with the remaining 2 tablespoons olive oil and remaining 1 teaspoon rosemary. Season the dressing with salt and pepper.
  • Combine the warm squash, the spinach, tangerine slices and cranberries with the dressing and toss gently to coat. Divide among salad plates.
Nutrition Facts:


BAKED BUTTERNUT SQUASH Ingredient:
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 1 small butternut squash (about 2 pounds)
  • 2 tablespoons butter, melted
  • 6 teaspoons brown sugar, divided

Baked Butternut Squash

Side Dish , Side Dishes , Vegetables , Squash

Author: Taste Of Home

Take Advantage Of Fabulous Fall Produce And Roast This Scrumptious Side. Lightly Seasoned With Cinnamon, Nutmeg And Brown Sugar, This Is My Favorite Baked Butternut Squash Recipe-it Could Almost Be Dessert! -heidi Vawdrey, Riverton, Utah

Time: 1h10m

Yield: 6 servings.

Number Of Ingredients: 7

Steps:
  • Preheat oven to 350°. Mix seasoning ingredients. Halve squash lengthwise; remove and discard seeds. Place squash in an 11x7-in. baking dish coated with cooking spray. Brush with melted butter; sprinkle with seasonings. , Place 2 teaspoons brown sugar in the cavity of each half. Sprinkle remaining brown sugar over cut surfaces., Bake, covered, 40 minutes. Uncover; bake until squash is tender, about 20 minutes.
Nutrition Facts:

Calories 120 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 136mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges


BUTTERNUT SQUASH & SAGE RISOTTO Ingredient:
  • 1kg butternut squash, peeled and cut into bite-size chunks
  • 3 tbsp olive oil
  • bunch of sage, leaves picked, half roughly chopped, half left whole
  • 1½l vegetable stock
  • 50g butter
  • 1 onion, finely chopped
  • 300g risotto rice (we used arborio)
  • 1 small glass white wine
  • 50g parmesan or vegetarian alternative, finely grated

Butternut Squash & Sage Risotto

Dinner , Main course

Author: Barney Desmazery

A Satisfying Veggie Supper That Gives A Basic Risotto Recipe An Autumnal Twist

Time: 50m

Number Of Ingredients: 9

Steps:
  • Heat the oven to 220C/200C fan/gas 7. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until brown and soft.
  • While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and cook gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
  • Pour in the wine and simmer until completely evaporated. Add the stock, a ladleful at a time, and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.
  • At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir through the purée, then add the cheese and remaining butter and leave to rest for a few minutes. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.
Nutrition Facts:

Calories 609 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 17 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 1 milligram of sodium


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