Italian Butternut Squash Soup Recipe

Listing Results Italian Butternut Squash Soup Recipe

DirectionsStep1Heat a large pot over medium heat, add in the olive oil and the onions. Sprinkle with salt and cook, mixing often until the onions start to soften. About 8 minutes.Step2Add in the garlic and cook for an additional minute or two, until fragrant.Step3Add in the vegetable broth and butternut squash. Bring to a boil over high heat, then lower to a simmer.Step4Cook until butternut squash is soft when pierced with a fork. About 15 minutes.Step5Use an immersion blender to blend until smooth, then add in the pumpkin pie spice, taste and add in salt and pepper as needed.Step6Serve hot, with desired toppingsIngredientsIngredients1 teaspoonOlive Oil1 Onion (chopped)½ teaspoonSalt2 Garlic Cloves6 cupsVegetable Broth3 cupsCubed Butternut Squash (seeds and skin removed)¼ teaspoonPumpkin Pie Spiceadd Pepper1 tablespoonCream (or coconut milk)½ tablespoonPumpkin Seeds2 tablespoonsMicro Cilantro (chopped)2 tablespoonsParsley (chopped)1 teaspoonHemp Seedsadd Low Calorie Grilled Cheese Sandwiches (Just 238 Calories)add Low Calorie Baguette (Just 29 Calories)See moreNutritionalNutritional87 Calories2.6 gTotal Fat9 gCarbohydrate1,150 mgSodium7 gProteinFrom loseweightbyeating.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more

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    Low-Fat Butternut Squash Soup Recipe with Spiced …

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  • WEBApr 25, 2020 · Instructions. Rinse the lentils in a colander and set aside. Preheat oven to 425°. Place the butternut squash in a roasting pan. …

    Estimated Reading Time: 5 mins
    Calories: 190 per serving
    Total Time: 55 mins
    1. Rinse the lentils in a colander and set aside.
    2. Preheat oven to 425°.
    3. Place the butternut squash in a roasting pan.
    4. Drizzle with 2 tablespoons of olive oil.

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    WEBOct 19, 2016 · Cover and keep warm over low heat. Heat a medium sauté pan over medium heat, then add 1 tablespoon olive oil to thinly coat the …

    Rating: 4.9/5(49)
    Total Time: 1 hr
    Category: Soup
    Calories: 245 per serving
    1. Heat a large pot over medium heat, then add 1 tablespoon olive oil to thinly coat the surface. Add onions and sauté until translucent, approximately 4 minutes.
    2. Add butternut squash, rosemary sprigs and ½ teaspoon salt, stir, then cover. Cook over medium-low heat until squash is tender, approximately 25 to 30 minutes. Check every 10 minutes, and stir if needed.
    3. Remove rosemary and puree ingredients in a blender or with an immersion stick blender until a smooth puree consistency is achieved. Add the puree back into the pot if removed.
    4. Gradually add the chicken stock or broth to the squash puree, half a cup at a time and stir into the pureed squash. Add enough liquid until the desired consistency is reached, about 2 ½ to 3 cups. Adjust the soup seasoning with salt and pepper to taste. Cover and keep warm over low heat.

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    WEBFeb 6, 2019 · Cool to room temperature, then scoop out the flesh. In a large saucepan, heat the olive oil over medium heat until lightly smoking. …

    Reviews: 14
    Category: Soups & Stews
    Servings: 4
    Total Time: 55 mins

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    WEBSep 11, 2021 · Add the minced garlic, and cook for 1 minute, or until fragrant. Add the cubed butternut squash, diced apple, chicken broth, …

    Rating: 5/5(48)
    Category: Appetizer, Sides
    Servings: 8
    Calories: 148 per serving

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    WEBSep 11, 2020 · Cut squash into cubes and place in a large stockpot. Cover squash with chicken broth and bring to a gentle boil. Cook squash until tender. Do not drain. While squash is cooking, melt butter in a medium …

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    WEBFeb 21, 2024 · Instructions. Preheat oven to 400F. In a large heavy oven safe pot or dutch oven, combine squash, apple, onion, chopped sage, 1/4 teaspoon salt, cinnamon and paprika, toss with 1 tablespoon olive oil. Roast until the squash is tender, about 30 minutes. Transfer to the stove.

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    WEBThe perfect hearty and delicious Tuscan-inspired butternut squash soup recipe with Italian sausage and mushrooms. A delicious dish on a cold winter day! Vegetarian …

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    WEBFeb 26, 2023 · Step 2: Next peel the butternut squash, slice, remove the seeds, and dice into 1/2″-3/4″ cubes. Step 3: Then sauté the Italian sausage over high heat breaking it up into small bite-sized bits. When …

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    WEBStep 4. Use a large spoon to scoop out the cooked squash and add to pan along with the broth and 2 cups of water. Bring to a simmer and cook about 20 minutes stirring to break up the squash. Use the back of a wood …

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    WEBMicrowave for 2 minutes, stir, then continue to microwave for 30-second intervals, if needed. Stove: reheat large batches of soup in a Dutch oven on the stove over medium low heat, stirring occasionally until heated …

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    WEBDirections. Add the olive oil to a medium Dutch oven over medium heat. When the oil is hot, add the onion and celery, and cook until wilted, about 4 minutes. Add the squash, sage, and bay leaves. Cook and toss until the …

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    WEBOct 24, 2023 · Cover and simmer soup for 20 minutes, or until the butternut squash and zucchini are tender and softened. If you need additional broth to this soup, just add in a little more water. Turn off …

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    WEBHow to make Butternut Squash and Tortellini Soup Prepare the vegetables: Preheat the oven to 400 °F, 200 °C. Place the butternut squash cubes, onion, and carrots in a baking pan. Drizzle them with olive oil and season with salt and black pepper. Cut a quarter inch from the top of the garlic heads and place them on a foil sheet.

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    WEBMar 2, 2022 · Leah Goggins. Published on March 2, 2022. Reviewed by Dietitian. Jessica Ball, M.S., RD. Photo: Jacob Fox. These cozy, comforting soups include ingredients like …

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    WEBOct 7, 2023 · Add the onions, garlic, celery, and carrots. Saute for about 5 minutes, until the vegetables are soft. Add the butternut squash, chicken broth, salt, and pepper. Tie the fresh herbs with twine and place on top. Bring the butternut squash soup to a boil, then simmer for 20-30 minutes, until the squash is soft.

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    WEBNov 21, 2022 · Directions: In a large pot, melt butter over medium-high heat. Add onions and carrots and cook for about 5 minutes until carrots are soft. Pour in the chicken broth and add cubed squash, thyme, salt and …

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