Classic Creamy Butternut Squash Soup
Classic Creamy Butternut Squash Soup is a comforting and flavorful dish that perfectly embodies the essence of fall. This velvety soup combines the natural sweetness of roasted butternut squash with warm spices, rich broth, and a touch of cream, making it an ideal choice for chilly days and festive gatherings.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 medium (about 2 lbs) |
| Olive oil | 2 tablespoons |
| Onion | 1 medium, chopped |
| Garlic | 2 cloves, minced |
| Vegetable or chicken broth | 4 cups |
| Ground cumin | 1 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Heavy cream | 1/2 cup |
| Fresh parsley (for garnish) | Optional |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove seeds, and place cut side down on a baking sheet. Roast for about 40-45 minutes until tender.
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for another minute.
- Scoop the roasted squash from its skin and add to the pot. Pour in the broth and season with cumin, nutmeg, salt, and pepper. Bring to a simmer and cook for 10-15 minutes.
- Use an immersion blender to puree the soup until smooth. Stir in heavy cream and reheat gently without boiling.
- Serve hot, garnished with fresh parsley if desired. Enjoy!
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Roasted Butternut Squash and Sage Soup
Roasted Butternut Squash and Sage Soup is a delightful autumn dish that captures the essence of the fall harvest. The deep, earthy flavor of roasted butternut squash is perfectly complemented by the fragrant notes of sage, creating a warm and inviting soup that is perfect for cozy evenings and gathering with loved ones.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 medium (about 2 lbs) |
| Olive oil | 2 tablespoons |
| Onion | 1 medium, chopped |
| Garlic | 2 cloves, minced |
| Vegetable or chicken broth | 4 cups |
| Fresh sage leaves | 8-10 leaves, chopped |
| Ground cinnamon | 1/2 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Heavy cream | 1/2 cup |
| Croutons (for garnish) | Optional |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, and drizzle with olive oil. Place cut side down on a baking sheet and roast for about 40-45 minutes until tender.
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and chopped sage, cooking for another minute.
- Scoop the roasted squash from its skin and add to the pot along with the broth, cinnamon, salt, and pepper. Bring to a simmer and cook for about 10-15 minutes.
- Use an immersion blender to puree the soup until smooth. Stir in heavy cream and reheat gently without boiling.
- Serve hot, topped with croutons if desired. Enjoy!
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Curried Butternut Squash Soup With Coconut Milk
Curried Butternut Squash Soup With Coconut Milk is a flavorful and aromatic dish that brings together the sweet, nutty essence of butternut squash with the warm spices of curry. This creamy soup, enriched with coconut milk, offers a delightful blend of tastes and aromas, making it a perfect comfort food for chilly fall days.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 medium (about 2 lbs) |
| Olive oil | 2 tablespoons |
| Onion | 1 medium, chopped |
| Garlic | 2 cloves, minced |
| Curry powder | 1 tablespoon |
| Vegetable or chicken broth | 4 cups |
| Coconut milk | 1 can (13.5 oz) |
| Salt | To taste |
| Black pepper | To taste |
| Fresh cilantro (for garnish) | Optional |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, and drizzle with olive oil. Place cut side down on a baking sheet and roast for about 40-45 minutes until tender.
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and curry powder, cooking for another minute.
- Scoop the roasted squash from its skin and add it to the pot along with the broth and salt. Bring to a simmer and cook for about 10-15 minutes.
- Puree the soup using an immersion blender until smooth. Stir in the coconut milk and reheat gently without boiling.
- Serve hot, garnished with fresh cilantro if desired. Enjoy!
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Butternut Squash and Apple Soup
Butternut Squash and Apple Soup is a delightful fall dish that combines the sweetness of roasted butternut squash with the tartness of apples, creating a warm and comforting soup that is perfect for autumn days. This soup is not only rich in flavor but also packed with nutrients, making it an ideal choice for a cozy meal.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 medium (about 2 lbs) |
| Olive oil | 2 tablespoons |
| Onion | 1 medium, chopped |
| Garlic | 2 cloves, minced |
| Apples | 2 medium, peeled and chopped |
| Vegetable or chicken broth | 4 cups |
| Salt | To taste |
| Black pepper | To taste |
| Fresh thyme (for garnish) | Optional |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, drizzle with olive oil, and roast cut side down for 40-45 minutes until tender.
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and chopped apples; cook for another 5 minutes.
- Scoop the roasted squash from its skin and add it to the pot along with the broth and salt. Bring to a simmer and cook for about 10 minutes.
- Puree the soup using an immersion blender until smooth. Adjust seasoning with black pepper and reheat gently without boiling.
- Serve hot, garnished with fresh thyme if desired. Enjoy!
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Spicy Butternut Squash and Ginger Soup
Spicy Butternut Squash and Ginger Soup is a warming dish that melds the natural sweetness of butternut squash with the zing of fresh ginger and a hint of spice. Perfect for chilly fall evenings, this soup not only tantalizes the taste buds but also warms you from within, making it an exquisite addition to any autumn meal.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 medium (about 2 lbs) |
| Olive oil | 2 tablespoons |
| Onion | 1 medium, chopped |
| Garlic | 2 cloves, minced |
| Fresh ginger | 1 tablespoon, grated |
| Vegetable or chicken broth | 4 cups |
| Red pepper flakes | 1 teaspoon (or to taste) |
| Salt | To taste |
| Black pepper | To taste |
| Coconut milk | 1 cup (optional for creaminess) |
| Fresh cilantro (for garnish) | Optional |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, drizzle with olive oil, and roast cut side down for 40-45 minutes until tender.
- In a large pot, heat olive oil over medium heat. Sauté chopped onion until translucent, then add minced garlic and grated ginger, cooking for another 2-3 minutes.
- Scoop the roasted squash from its skin and add it to the pot along with the broth, red pepper flakes, salt, and black pepper. Bring to a simmer and cook for 10 minutes.
- Puree the soup using an immersion blender until smooth. Stir in coconut milk if using, and adjust seasoning as needed.
- Serve hot, garnished with fresh cilantro if desired. Enjoy!
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Butternut Squash and Carrot Soup
Butternut Squash and Carrot Soup is a creamy, comforting dish that brings together the natural sweetness of butternut squash and carrots, blending them into a velvety soup that’s perfect for cool fall days. This nourishing soup is not only simple to make but also packed with vitamins, making it an excellent choice for a hearty meal or a light starter.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 medium (about 2 lbs) |
| Carrots | 2 large, chopped |
| Onion | 1 medium, chopped |
| Garlic | 2 cloves, minced |
| Olive oil | 2 tablespoons |
| Vegetable or chicken broth | 4 cups |
| Salt | To taste |
| Black pepper | To taste |
| Coconut milk | 1 cup (optional for creaminess) |
| Fresh parsley (for garnish) | Optional |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, drizzle with olive oil, and roast cut side down for 40-45 minutes until tender.
- In a large pot, heat olive oil over medium heat. Sauté chopped onion until translucent, then add minced garlic and chopped carrots, cooking for about 5-7 minutes.
- Scoop the roasted squash from its skin and add it to the pot along with the broth, salt, and black pepper. Bring to a simmer and cook for 10-15 minutes until the carrots are tender.
- Puree the soup using an immersion blender until smooth. Stir in coconut milk if using, and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley if desired. Enjoy!
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Maple-Glazed Butternut Squash Soup
Maple-Glazed Butternut Squash Soup is a delightful autumn dish that combines the earthy flavors of roasted butternut squash with the rich sweetness of maple syrup. This soup is not only indulgent and comforting but also offers a hint of warmth and spice, making it a perfect choice for chilly fall evenings.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 medium (about 2 lbs) |
| Onion | 1 medium, chopped |
| Garlic | 2 cloves, minced |
| Olive oil | 2 tablespoons |
| Vegetable or chicken broth | 4 cups |
| Maple syrup | 1/4 cup |
| Salt | To taste |
| Black pepper | To taste |
| Cinnamon | 1/2 teaspoon |
| Nutmeg | 1/4 teaspoon |
| Coconut milk | 1 cup (optional) |
| Fresh thyme (for garnish) | Optional |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, brush with olive oil, and roast cut side down for 40-45 minutes until tender.
- In a large pot, heat olive oil over medium heat. Sauté chopped onion until translucent, then add minced garlic and cook for an additional 1-2 minutes.
- Scoop the roasted squash from its skin and add to the pot along with the broth, maple syrup, salt, black pepper, cinnamon, and nutmeg. Bring to a simmer and cook for 10 minutes.
- Puree the soup using an immersion blender until smooth. Stir in coconut milk if desired, and adjust seasoning to taste.
- Serve hot, garnished with fresh thyme if desired. Enjoy!
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Butternut Squash and Black Bean Soup
Butternut Squash and Black Bean Soup is a hearty and nutritious dish that brings together the sweetness of roasted butternut squash with the robust flavor of black beans, resulting in a filling and satisfying meal. This soup is perfect for those crisp fall days when you’re looking for something cozy and warming, and it’s also packed with protein and fiber to keep you energized.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 medium (about 2 lbs) |
| Black beans (cooked) | 2 cups |
| Onion | 1 medium, chopped |
| Garlic | 2 cloves, minced |
| Olive oil | 2 tablespoons |
| Vegetable or chicken broth | 4 cups |
| Cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Lime juice | 2 tablespoons |
| Cilantro (for garnish) | Optional |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove seeds, brush with olive oil, and roast cut side down for 40-45 minutes until tender.
- In a large pot, heat olive oil over medium heat. Sauté chopped onion until translucent, then add minced garlic and cook for an additional 1-2 minutes.
- Scoop the roasted squash from its skin and add it to the pot along with black beans, broth, cumin, chili powder, salt, and black pepper. Bring to a simmer and cook for 10 minutes.
- Puree the soup using an immersion blender until smooth. Stir in lime juice and adjust seasoning to taste.
- Serve hot, garnished with cilantro if desired. Enjoy!
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Thai Butternut Squash Soup With Lemongrass
Thai Butternut Squash Soup With Lemongrass is a vibrant and fragrant dish that marries the sweetness of butternut squash with the distinct flavors of Thai cuisine, including lemongrass and coconut milk. This creamy soup is not only comforting but also energizing, perfect for fall evenings or any time you want to bring a taste of Thailand to your kitchen.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 medium (about 2 lbs) |
| Coconut milk | 1 can (14 oz) |
| Lemongrass stalk | 1, chopped |
| Onion | 1 medium, chopped |
| Garlic | 2 cloves, minced |
| Ginger | 1-inch piece, grated |
| Vegetable broth | 4 cups |
| Lime juice | 2 tablespoons |
| Red curry paste | 1 tablespoon |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Fresh cilantro (for garnish) | Optional |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove seeds, brush with olive oil, and roast cut side down for 40-45 minutes until tender.
- In a large pot, heat olive oil over medium heat. Add chopped onion and lemongrass, sautéing until the onion is translucent. Stir in minced garlic and grated ginger, cooking for an additional 1-2 minutes.
- Scoop the roasted squash from its skin and add it to the pot along with coconut milk, vegetable broth, red curry paste, and salt. Bring to a simmer and cook for 10 minutes.
- Blend the soup using an immersion blender until smooth. Stir in lime juice and adjust seasoning to taste.
- Serve hot, garnished with fresh cilantro if desired. Enjoy!
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Smoky Butternut Squash and Chipotle Soup
Smoky Butternut Squash and Chipotle Soup is a robust and flavorful dish that combines the natural sweetness of butternut squash with the spicy, smoky notes from chipotle peppers. This soup is perfect for fall, offering a warm and hearty meal that can be enjoyed on chilly evenings or served as a stunning starter for gatherings.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 medium (about 2 lbs) |
| Olive oil | 2 tablespoons |
| Onion | 1 medium, chopped |
| Garlic | 3 cloves, minced |
| Chipotle peppers in adobo | 1-2, minced (to taste) |
| Vegetable broth | 4 cups |
| Cumin | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Lime juice | 2 tablespoons |
| Fresh cilantro (for garnish) | Optional |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove seeds, brush with olive oil, and roast cut side down for 40-45 minutes until tender.
- In a large pot, heat olive oil over medium heat. Add chopped onion, cooking until translucent. Stir in minced garlic and chipotle peppers, cooking for an additional 1-2 minutes.
- Scoop the roasted squash from its skin and add it to the pot along with vegetable broth, cumin, salt, and black pepper. Bring to a simmer and cook for 10 minutes.
- Blend the soup until smooth using an immersion blender. Stir in lime juice and adjust seasoning to taste.
- Serve hot, garnished with fresh cilantro if desired. Enjoy!
Butternut Squash Soup With a Touch of Nutmeg
Butternut Squash Soup With a Touch of Nutmeg is a comforting, creamy delight that’s perfect for cozy fall evenings. This soup highlights the natural sweetness of butternut squash, enhanced by a hint of nutmeg, creating a warm and inviting flavor. It’s both simple to prepare and a wonderful way to celebrate the season’s harvest.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 medium (about 2 lbs) |
| Olive oil | 2 tablespoons |
| Onion | 1 medium, chopped |
| Garlic | 3 cloves, minced |
| Vegetable broth | 4 cups |
| Ground nutmeg | 1/2 teaspoon |
| Heavy cream (optional) | 1/2 cup |
| Salt | To taste |
| Black pepper | To taste |
| Fresh thyme (for garnish) | Optional |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, brush with olive oil, and roast cut-side down for 40-45 minutes until tender.
- In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until translucent. Stir in minced garlic and cook for an additional 1-2 minutes.
- Scoop the roasted squash from its skin and add it to the pot along with vegetable broth, nutmeg, salt, and black pepper. Bring to a simmer and cook for 10 minutes.
- Blend the soup until smooth using an immersion blender, then stir in heavy cream if desired. Adjust seasoning to taste.
- Serve hot, garnished with fresh thyme if desired. Enjoy!
