Roasted Butternut Squash Soup Recipe

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WebWhile the squash is roasting, heat the butter in a large dutch oven or soup pot over medium-low heat. Once the butter is melted, add …

Rating: 5/5(4)
Total Time: 1 hr 15 minsCategory: SoupsCalories: 272 per serving1. Preheat the oven to 375°F.
2. Spread the cubed squash in a single layer across a rimmed baking sheet.
3. Drizzle with olive oil, season generously with salt and pepper, and toss. Roast for 40 minutes, tossing halfway through.
4. While the squash is roasting, heat the butter in a large dutch oven or soup pot over medium-low heat. Once the butter is melted, add the onion, garlic, sage, salt, ginger, nutmeg and cayenne. Cook until the onions are translucent and the garlic and spices are fragrant.

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WebButternut Squash 1-½ cup, mashed Olive Oil 2 tablespoon Olive Oil 2 tablespoon Garlic 2 clove Vegetable Broth, Bouillon Or Consomme 4 cup Heavy Cream ⅓ cup Salt 0.5 …

Rating: 4.5/5(18)
Calories: 159 per servingTotal Time: 1 hr 25 mins1. Preheat an oven to 400 degrees. Prepare a small butternut squash (approx. 2 lbs) by removing the end with the stem and slicing the squash in half lengthwise. Remove the inner seeds with a spoon.
2. Place the first amount of olive oil in the center of a sheet tray, spreading it to take up about the same amount of space as the squash will. Place the squash down on the olive oil with the skin facing up.
3. Bake the squash for 45-60 minutes. The exterior may caramelize a little, which is okay. Bake until the squash is completely cooked through and soft. Then, allow it to cool until you can handle it.
4. Use a fork or spoon to remove the squash from its skin. Gently mash the squash in a bowl - just enough for easier handling later. You should get about 1 ½ c. of mashed squash. Then, set the squash aside for later.

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WebTransfer the butternut squash to a baking tray cut side up, coat with oil and sprinkle with salt and pepper. Then flip the butternut

Ratings: 105Calories: 292 per servingCategory: Soup1. Preheat your oven to 425 degrees fahrenheit. Slice the ends off the butternut squash. With a flat surface on the bulb end, stand the butternut squash on end and carefully slice it in half lengthwise.
2. Use a spoon to remove the seeds and membrane.
3. Transfer the butternut squash to a baking tray cut side up, coat with oil and sprinkle with salt and pepper. Then flip the butternut squash over so the cut side is down and roast for 60 minutes.
4. At the 30 minute point, coat the cut half of the onion with avocado oil and place it cut side down on the baking tray. Continue cooking for another 30 minutes, then remove from the oven.

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WebInstructions. Preheat the oven to 350 degrees F. Line a baking tray with parchment paper and keep it aside. Peel the skin and remove the seeds from the …

Rating: 4.7/5(3)
Category: DinnerCuisine: AmericanCalories: 168 per serving

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Web1 butternut squash peeled, seeded, cubed 4 cups broth 12 oz frozen cauliflower thawed & cooked until soft ½ cup sour cream ¼ cup heavy cream 1 teaspoon salt US Customary - Metric Instructions Instant …

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WebCook, stirring occasionally, until the butternut squash starts to soften and caramelize, about 10-15 minutes. Add the garlic and shallot and toss to combine Cook for about 5 more minutes, then add the …

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WebBring the mixture to a simmer and cook, stirring occasionally, for 15 to 20 minutes so the flavors have a chance to meld. Carefully use your immersion blender to blend the soup completely, then add 1 to 2 …

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WebLow carb butternut squash soup Ingredients – Butternut squash: Peel, remove seeds and chop into cubes. – Butter: I like to use salted butter – Onion: Chop …

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WebTo make soup: Heat olive oil in a large saucepan over medium heat. Add onion, celery, carrot, and cinnamon stick; sauté until soft but not brown, about 10 minutes. Season with salt and pepper. Add …

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WebInstructions. Prep. Preheat oven to 375 F and line a rimmed baking sheet with parchment paper. Roast. Toss cubed butternut squash (24 ounces), onions (1 1/2 cups), salt (1 teaspoon), and pepper (1/2 …

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WebStep 1. Preheat oven to 450 degrees F. Place squash, shallots, garlic, thyme, rosemary and sage on a large rimmed baking sheet. Drizzle with oil; toss to coat. Spread in an even layer. Roast until very tender, 30 to 35 …

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WebAdd the roasted veggies. Use a food processor or immersion blender to blend until soup is smooth and creamy. If using a food processor, add the mixture back …

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WebREMOVE THYME SPRIG and discard. Using an immersion blender (or alternately in small batches in a blender) puree the soup well until smooth. In the soup

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WebHeat the oil in the Instant Pot using the Sauté setting. Add the onion and saute for 4-5 minutes, until softened. Turn off the heat, then stir in garlic for 30 seconds. …

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WebMake it dairy-free – This butternut squash soup with coconut milk is already almost dairy-free. Just swap the butter with coconut oil or olive oil to make it …

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WebLow-carb Delight: Butternut Squash Soup. For those on a low-carb diet, the soup is a delicious and nutritious dish. The calories, protein, fat, and carbs in one …

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WebSlow-Cooker Creamy Lentil Soup Freezer Pack. Prep the ingredients for this soup months in advance for a total hands-off meal that's ready when you are. …

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