The mild and nutty taste of both cheeses is an excellent match for butternut squash, especially when the latter is cooked down slowly with garlic. No need to peel, seed and chop squash here! This vegan butternut squash soup is the ultimate fall comfort food! In a large stockpot over medium-high heat, combine olive oil, butternut squash, carrot, apple, bell pepper, garlic, onion, and celery. Stir-cook on low for three minutes and then add water. Add the onion and apple, then saut until the onion is translucent, 3 to 5 minutes. Puree in batches until smooth and pour into a serving bowl. Parsnips take on a lightly sweet flavor and creamy texture when cooked, making them ideal for a blended soup. Try my ginger miso soup, curried lentil soup, or many-veggie soup next, or check out this post for more of my favorite soup recipes! You can create designs on top of your soup bowls for added flair. Serve with bread so you can sop up every last bit. Bring the liquid boil, then partially cover the pot and let simmer until the squash is fork-tender, about 15 to 20 minutes. Directions. Bring to a boil, then lower heat. Stir in broth, squash, curry powder, salt, cumin, and cayenne pepper; bring to a boil. For a special presentation when serving, top bowls with fresh chopped cilantro, roasted peanuts, or sunflower seeds. Pour food processor mixture into a pot and add Splenda . Brush with 1 Tbsp of the olive oil and season with salt and pepper. Reduce the heat, cover and simmer until the vegetables are very tender, about 35 minutes. Heat the butter in a large skillet or Dutch oven over medium heat. Add onion and apple and saute until nearly softened, about 8 minutes. Saut the onion until it becomes translucent, add the squash, and cook until it begins to soften. You won't believe how insanely flavorful, thick, and rich this elegant soup is, especially if you use a homemade chicken stock as the base. Step 3. Serve with crackers and a salad for lunch or dinner. Cover and simmer for 15 to 20 minutes, until the pumpkin is fork-tender. (The amount of milk added is variable to desired texture.). With a nice and creamy texture from soy milk, and great herbaceous flavor from fresh sage, it makes a comforting bowlful at lunch or dinner. How many cups of cubed butternut squash? Im so glad you liked this butternut squash soup Nancy! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi Judy, Definitely! Remove the core from the apple and dice. Meanwhile saute add apple and onion in olive oil until nearly softened, about 8 minutes. Melt butter in a large pot over medium heat. 1 cup: 157 calories, 7g fat (4g saturated fat), 17mg cholesterol, 483mg sodium, 23g carbohydrate (6g sugars, 6g fiber), 3g protein. Scoop roasted squash from skin and add to soup. Delish editors handpick every product we feature. Amount is based on available nutrient data. If you like this soup even half as much as we did, let us know in the comments below! Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. If you want to make the squash easier to peel put in the microwave whole for about 3 minutes the outside just peels off. All rights reserved. How to Make Cream Cheese Butternut Squash Soup Step 1: Prepare the ingredients. Cover them with water. Creamy Butternut Squash Soup 2 tablespoons olive oil 3 large cloves garlic, peeled 1 - 2 medium carrots, peeled and coarsely chopped (approx. Made this delicious soup today. All rights reserved. If I decide not to go the herb route, would you suggest still using onion and garlic? You just cook them on a sheet of foil then wrap it up and toss it. Blend until the soup is vibrant orange and creamy. Pour in the broth and simmer until the squash becomes tender, about 20 minutes. ** Nutrient information is not available for all ingredients. Reduce the heat to low and simmer until squash is tender, about 15 minutes. Serve this slow-cooker lentil soup with crackers. Step 5: Season. Made this? Thin with water to reach desired consistency, heat soup through over medium-low heat if needed. Butternut squash and colder weather go together like nobody's business. Its definitely a keeper recipe. Place squash mixture in a blender. Directions 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. If so how much would you recommend since the 2 lbs mentioned takes into acct the weight of the squash. Mix everything well so that your butternut squash pieces are well coated with the oil. Step 5. With only 10 ingredients, its easy to make, so cook a big batch today, and enjoy the soup all week long! Thank you for another wonderful recipe! Let cook, stirring constantly, until the garlic is very fragrant, about 30 seconds. Scoop out the seeds and discard. Add onion and ginger; cook, stirring, until starting to soften, about 3 minutes. If you ask me its worth the investment, but you can definitely get the job done in a regular blender too (just more of a hassle and mess). Dried herbs can be substituted here or alternate seasonings can be used for a different flavor profile. Serve as is or garnish with Sweet & Savory Topping (see instructions below) and a little drizzle of coconut milk. Rosemary or sage would be delicious, but even Italian seasoning or dried oregano would work here, too. Pour in the broth and coconut milk. Sure there are restaurants with plenty of good soups but a really good homemade soup will always be my favorite, maybe its the added love that goes into it. Salmon chowder is the creamy, hearty soup of your dreams. Lindsay Funston is the current Executive Editor at Delish, where she manages all food, culture, video and social content. 5-Part Guide to Delicious Vegetarian Eating! 3. It's made with roasted squash halves (which are easy to prep and they add great flavor), a granny smith apple and fresh herbs. First, enjoy perfectly tender white beans bathing in parsley and garlic. Pumpkins aren't just for pie. Butternut squash brings its famous nutty, sweet, and savory flavor profile to this pureed winter soup. Remove from the heat. butternut squash - peeled, seeded, and cut into 1-inch cubes. Here youll find a collection of delicious recipes that your family will love, all tested and approved by me, Jaclyn, creator of this food blog. Your daily values may be higher or lower depending on your calorie needs. When Instant Pot beeps done, turn off Keep Warm. Pressure cook: Add the vegetable broth, carrot, apple, butternut squash, sage, cayenne, cinnamon, nutmeg, and toss briefly to combine. On a large baking sheet, toss butternut squash and potatoes with 2 tablespoons olive oil and season generously with salt and pepper. . Your daily values may be higher or lower depending on your calorie needs. Looking for weekday lunch ideas for your family that are gluten-free? To prepare soup, melt butter in a large saucepan over medium-high heat. Add chopped apple and saute for 1 more minute. Cook for 3-5 minutes until onion is soft. For all our best tips and tricks, read this guide on how to roast the best butternut squash ever. Add sliced onion, then saute for 1 minute. We love thyme in this soup becausehello, fall!but you can use whatever kind you want. Can you tell me tips to pick out a squash at the store? Add onions and cook until translucent. Pour in chicken broth then add sage, thyme, rosemary and nutmeg. Look for squash with a solid dark beige color without a matte finish, no bruises, cuts, brown patches or green streaks, and it should be hard and heavy for its size. Add onion; cook and stir until tender. large butternut squash, peeled and cubed (seeds removed), Nutrition (per serving): 369 calories, 10 g protein, 55 g carbohydrates, 8 g fiber, 9 g sugar, 15 g fat, 4 g saturated fat, 491 mg sodium. For extra-spicy ginger flavor, use a microplane to grate the fresh ginger root into the soup. Add chicken broth, and bring to a boil. An immersion blender makes it easiest, allowingyou to just blend up the soup right in the pot! I love these ease of an immersion blender and you can find a decent one for $20. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. FLAVOR. Simmer 40 minutes uncovered. Roasting it before you make the soup is key to getting that caramelized, deeply sweet flavor in the squash that we all love. Add squash and spices. This luxuriously thick seafood bisque features crab and shrimp, but you can use lobster meat or scallops if you have it. Puree with an immersion blender**. Add garlic and saute 1 minute. Stir in the broth, butternut squash, salt, pepper and seasonings. Add garlic, saute for one more minute. One 3 to 3 1/2-pound butternut squash 2 fresh rosemary sprigs 2 tablespoons olive oil 2 cups thinly sliced leeks, white and light green parts only (1 large leek) 3/4 cup thinly sliced carrots (1 large carrot) 3 medium cloves garlic, peels removed 1/4 teaspoon ground cumin 1/4 teaspoon smoked paprika Heat 1 tablespoon oil in a large saucepan over medium heat. Here's how: Tear kale leaves off the stems and cut into bite-size pieces. One Pan Creamy Tortellini with Butternut Squash Kale and Bacon, Butternut Squash and Bacon Salad with Maple Rosemary Vinaigrette, Pumpkin Cookies with Cream Cheese Frosting, Fresh sage and optional thyme and rosemary. This can also be pureed in a blender if you don't own an immersion blender. Add the onion and cook until beginning to soften, about 5 minutes. Add the roasted squash and onions to the pot and mix with the seasonings. 1 cup ) 1 large parsnip, peeled and coarsely chopped (approx 1 - 2 cups) Take all of the comforting flavors of chicken pot pie and transform them into an easy soup. . And reviewers absolutely loved Campbell's Well Yes! Add extra virgin olive oil, dried thyme, dried basil, sea salt and ground black pepper and toss the butternut with the olive oil and spices until lightly coated. Remove from heat; stir in half-and-half and salt. Add the onion, celery, and carrot, stirring occasionally. Alternately, you can use a stick blender and puree the soup in the pot. Add the peanut butter, rice vinegar, and coconut sugar. This is a vegan, soy-free, nut-free and gluten-free recipe. Store it in the fridge for up to 4 days, or freeze it for up to a few months. Cover and cook for 6-8 hours on low or 3-4 hours on high until the butternut squash is soft. Vegetable Beef Soup Like Great-Grandma Vera Mae's. View Recipe. Since you dont have to do all that peeling theres less mess to clean up. Wonderful! Heat the oil in a large skillet over medium high heat. Herbs-Feel free to add thyme, rosemary, or sage to this recipe. Pour in the heavy cream. (-) Information is not currently available for this nutrient. Continue cooking for a few more minutes over medium heat. Add onion and garlic; cook and stir until softened and browned, 10 to 15 minutes. Here's another tip: toast the spices for a couple of minutes beforehand to enhance their flavor. Slow-Cooker Thai Butternut Squash Peanut Soup, Air-Fryer Pumpkin Biscuits with Spiced Apple Butter, 50 Quick and Easy Slow Cooker Soup Recipes, Do not Sell or Share My Personal Information, 1 medium butternut squash (3 pounds), peeled and cubed, Optional: Additional heavy whipping cream and crispy sage leaves. Add the butternut squash, 2 tablespoons thyme, nutmeg, cayenne and a large pinch each of salt and pepper, cook another 5 minutes. Cover and bring mixture to a simmer. 1 cup) 1 medium onion, chopped (approx. Preheat broiler. Use small baking pumpkins, acorn squash or sweet dumpling squash for the soup bowls. Saut the onion until it becomes translucent, add the squash, and cook until it begins to soften. Rainbow Kale Salad with Carrot-Ginger Dressing. We probably have those once every other month in the Fall/Winter. We've ensured that cozying up to this bowl of fall flavors couldn't be easier. In a Dutch oven melt butter. Stir. There's no need to make a special trip to Olive Garden to enjoy one of their most popular dishesyou can make a copycat chicken gnocchi soup at home. Take your tastebuds on a trip to Thailand with this creamy curried butternut squash soup. Thanks to a dose of heavy cream, the soup is decadent and delicious, especially with a sprinkling of Parmesan cheese. Once peeled, cubed, and cooked, this vegetable makes a creamy base for a blended pumpkin soup. Happy fall. Add the Roasted Butternut Squash cubes and cinnamon, and stir for 2 minutes, until the cinnamon smells fragrant. Instant Pot Instructions: Press saute button. Another good option here would be shelled pumpkin seeds in place of the pecans. 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. Stir in half-and-half and honey. One of the things I really love about this butternut squash soup is the fact that the squash is roasted. The sweet, squashy andslightly earthy flavor that comes from a butternut squash makes it our go-to choice when it comes to whipping up a warming, fall soup. Sprinkle with salt, pepper and drizzle oil over top. Roasting butternut squash in the oven with brown sugar, cinnamon, and apple cider before you blend it with broth and aromatics is the key to this soup's deeply sweet, caramelized flavor. Then reduce heat to low, cover, and allow it to simmer for 20 minutes or until the squash is fork-tender. Sour Cream - Sour cream gives a nice tang to the soup. If you don't have one, no worries you can also use a regular blender, just be careful when blending up the hot liquid (don't burn yourself!). This soup is eaten in two stages. Parmesan Cheese Crisps Directions Place squash in saucepan along with carrots, onions and broth, then add in the salt. Use fresh sage for the simmered vegetable base, reserving a few chopped leaves for topping bowls. Creamy Butternut Squash and Apple Soup Recipe 70 mins Ratings. The creaminess comes from a flour and milk mixture, making it lower fat than chowders calling for heavy cream. Garnish it with crunchy croutons or chopped pecans for a first course worthy of your most special occasions. I added another clove of garlic, did not use rosemary and used chicken broth instead of vegetable broth. 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