Butternut Squash Soup Recipe (Page 1 ) | May 10, 2023

Annonce:

It’s time to break out the cozy blankets and prepare those soup bowls, because fall has officially arrived! And what better way to warm up on chilly autumn and winter nights than with a hearty bowl of soup?

I absolutely adore soups, not just because they’re delicious, but also because they’re so versatile and easy to make. With just a few simple ingredients, you can create a comforting meal that will fill you up and keep you satisfied for hours.

Now, I have a little secret to share with you. The key to making this soup truly amazing is to roast the butternut squash instead of steaming it or using any other cooking method. Roasting the squash slowly over low heat brings out its natural sweetness and intensifies its flavor in a way that boiling just can’t match.

So get ready to curl up under those blankets, because this butternut squash soup is going to be your new favorite comfort food this fall!

Can I use an immersion blender instead of a stand blender?

Yes, you can use an immersion blender instead of putting all the ingredients in a stand blender. Feel free to sauté the onion, carrots, bell pepper and garlic, add the roasted squash to the pot followed by the remaining ingredients. You can then use an immersion blender to puree until smooth.

How do I store pumpkin soup?

Your butternut squash soup can be stored in the refrigerator for five to seven days. If you haven’t added cream yet, you can also freeze the soup for up to three months. Be sure to store it in an airtight container when refrigerated or frozen.

How to make butternut squash soup

Preheat oven to 425 degrees F and line a baking sheet with parchment paper. Place the pumpkin on the baking sheet. Drizzle with a tablespoon of olive oil, then lightly season the meat with salt and black pepper.
Flip the halves so that they are meat side down. Roast for 45 minutes or until tender and golden.
Remove the pumpkin from the oven. Let sit for 15 minutes or until cool enough to handle and remove the seeds.
Meanwhile, heat a tablespoon each of the olive oil and butter in a large pot or skillet over medium-high heat. Sauté onion, bell pepper, and carrots until soft, about 5 to 7 minutes. Add the garlic and continue to sauté for 1 minute.
Scoop out the cooked flesh of the squash and place in a blender with the sautéed onion, red bell pepper and garlic, applesauce and half the broth. Mix until smooth.
Pour the puree into a large pot along with the remaining broth, lemon zest, nutmeg, a generous pinch of salt, and black pepper. Remove. Bring to a boil, reduce heat, cover, and simmer for 7 minutes.
Divide into bowls and serve warm. Garnish with optional heavy whipping cream, chives, and pumpkin or sunflower seeds.

Pumpkin soup

This smooth butternut squash soup is bright, healthy, and bursting with flavors of roasted vegetables and savory spices.

Preparation time: 25 minutes
Time to cook: 1 hour 5 minutes
It serves:8

Ingredients

1 3-4 pounds butternut squash, cut in half lengthwise
2 tablespoons olive oil
1 teaspoonful salt
1 teaspoonful black pepper
1 tablespoon salted butter
1 yellow onion chopped up
1 yellow pepper chopped up
2 medium carrots peeled and diced
2 garlic cloves chopped
½ cup sugar free apple sauce
4 cups low sodium chicken or vegetable broth
¼ teaspoon grated lemon
¼ teaspoon ground nut
¼ – ½ teaspoonful red pepper flakes add depending on spice level, optional
Optional Toppings: Heavy whipping cream or half and half chopped chives, sunflower or pumpkin seeds

Instructions

Preheat oven to 425 degrees F and line a baking sheet with parchment paper. Place the pumpkin on the baking sheet. Drizzle with a tablespoon of olive oil, then lightly season the meat with salt and black pepper. Flip the halves so that they are meat side down. Roast for 45 minutes or until tender and golden.
Remove the pumpkin from the oven. Let sit for 15 minutes or until cool enough to handle and remove the seeds.
Meanwhile, heat a tablespoon each of the olive oil and butter in a large pot or skillet over medium-high heat. Sauté onion, bell pepper, and carrots until soft, about 5 to 7 minutes. Add the garlic and continue to sauté for 1 minute.
Scoop out the cooked flesh of the squash and place in a blender with the sautéed onion, red bell pepper and garlic, applesauce and half the broth. Mix until smooth.
Pour the puree into a large pot along with the remaining broth, lemon zest, nutmeg, a generous pinch of salt, and black pepper. Remove. Bring to a boil, reduce heat, cover, and simmer for 7 minutes.
Divide into bowls and serve warm. Garnish with optional heavy whipping cream, chives, and pumpkin or sunflower seeds.