Butternut Squash Soup

Name: Butternut Squash Soup
Cuisine: American
Ingredients: 5 small Butternut Squash seeded, peeled, chopped; 1 large yellow onion sliced into half moons thinly; 2 cup vegetable stock; 2 tsp butter; 1 tsp coriander seeds crushed; 1 tsp rosemary crushed with coriander; 1 tsp ground sage; 1 sea salt and pepper to taste; 1/4 cup or less heavy cream

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Matthewsgirl @cook_2900523

Just wanted some.

5 smallButternut Squash seeded, peeled, chopped
1 largeyellow onion sliced into half moons thinly
2 cupvegetable stock
2 tspbutter
1 tspcoriander seeds crushed
1 tsprosemary crushed with coriander
1 tspground sage
1sea salt and pepper to taste
1/4 cupor less heavy cream

Cooking Instructions

1

Peel seed and chop squash
2

Slice onion and crush the coriander and rosemary
3

Put butter and onion into pot and saute
4

Add seasonings
5

Add squash and stock
6

Cook until squash is very very soft. Turn off heat
7

I use a food mill but a blender works just as well. Laddle into blender only half and whizz until nicely creamy.
8

Finish blending all mixture and pour back into pot. Check salt and pepper adding if needed.
9

Set soup to simmer. When simmering, turn off heat and slowly drizzle in the cream. I only used 1/8th a cup of cream use as much as you would like.
10

Stir cream in and serve. We put chopped cooked bacon and a little cheddar. Enjoy!

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Written by

Matthewsgirl @cook_2900523

on October 08, 2014 16:34

Gentry, Arkansas

I am a truckers wife from Arkansas. I cook all meals for my husband and I in the truck and am always looking for easy to prepare healthy meals.

Butternut Squash Soup Butternut Squash Soup

Seasonal soup

Zach
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Nathan Konkle
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For the Performance Triad, please use the nutrient & serving size information provided below.Recipe Analysis: (1 serving = 1 cup)Per Serving: 124 calories; 2 g protein; 5 g fat, 21 g carbs (10.5 carbs: 1 protein)Recipe = 5 servings of vegetables, 2 servings of fruit (1 vegetable per serving, 0.5 fruit per serving)*This recipe is from Jennifer Beeman, Womak Army Medical Center, Ft. Bragg, NC.

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Amanda Hesser adapted this recipe from acclaimed chef Thomas Keller. It should be approached as a labor of love because it takes many steps and several hours, but the result is outstanding.#GlobalApron

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instagram.com/sopinesphotography/

YuliaV
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Warm up from the winter weather with a helping of this butternut squash soup that’s sure to hit the spot. Healthy without sacrificing taste, this recipe is entirely vegan so you can indulge in bowl after bowl, guilt-free. Almond Breeze Almondmilk offers all the flavor of classic heavy cream, only dairy-free for a nutritious alternative. Earthy and sweet, a quick topping of sliced green onions and crunchy pumpkin seeds is all that’s needed to make it special enough for company.

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This type of squash has a fragrant aroma but is not as dense as our local pumpkins. Enjoy this butternut squash soup with crispy buttered bread or, for a healthier option, with whole wheat bread. It's an easy and light breakfast.

Patt Kath

Translated from Cookpad Thailand
Butternut Squash Soup Butternut Squash Soup

Well, autumn is among us and we are being bombarded with gourds. The good thing about them is that they keep for a long time and you don’t have to know what you’re going to do with them immediately. So, after I let this marinate on top of the fridge for a week, I came up with this.

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icancervive10
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I was craving soup one day and came up with this while making it. It's very hard to mess up. You can play around with it too. You can use Sage which is more classic in butternut squash soup instead of rosemary and thyme. You can play around with it to suit how you like it.

Ali Krupp