Pumpkin carrot and butternut squash soup

Butternut Squash, Pumpkin & Carrot Soup Recipe SparkRecipe

Roasted Butternut Squash, Pumpkin, and Carrot Soup - Beer

  1. utes. Transfer to a 5-qt. slow cooker. Add all remaining ingredients except cream and green onions. Cook, covered, on low until vegetables are soft, 7-9 hours
  2. ced garlic in the olive oil until the onion turns soft, about 3 to 5
  3. utes. Add pumpkin, squash, broth or stock, 2 teaspoons salt and pepper. Cover and simmer for 20
  4. utes). If you did not roast the pumpkin/squash, add cubes at the same time as other vegetables. If roasted, scoop the pumpkin/squash into a pot once vegetables are tender. Add 5 cups of chicken stock and bring to a boil
  5. Add in the roasted butternut squash and pumpkin and stir to combine. Add in the nutmeg, coriander, kosher salt and white pepper and stir together. Pour in the broth and bring to a boil over medium heat. Once the soup comes to a boil use an immersion stick blender or regular blender to purée the soup until it's smooth
  6. In a blender, add half of the butternut squash, 2 cups of vegetable broth, and the garlic/onion mixture. Blend until completely combined and creamy. Add mixture to a large dutch oven. Add remainder of butternut squash, pumpkin, vegetable broth, water, nutmeg, salt, pepper, and blend until completely smooth and creamy. Add to dutch oven

Vegan Roasted Butternut Squash Soup with Pumpkin and

In a large pan, fry the onions in oil until translucent and soft. Add squash and carrots and stir, cooking for a further 5 minutes. Add thyme and season well with salt and freshly ground black pepper. Pour over stock and bring to boil Add Carrots and Butternut squash to soup Add the carrots and slightly mash the butternut squash into the pot in 2-3 batches. After each batch, use an immersion blender to blend the squash and carrots until smooth. If you do not have an immersion blender, a high speed blender such as a Vitamix or a Blendtec will work well too Roasting the butternut squash and carrots as this gave the soup a little added sweetness and depth of flavor. You just can't get these amazing flavors microwaving or in the instant pot. Butternut squash cut in half, with the seeds removed, takes about 50 minutes at 400 degrees F (204 degrees C) to get perfectly caramelized Stir in broth, pumpkin, butternut squash, and sweet potato. Bring to a boil, then lower to a simmer and cook 20 minutes, stirring occasionally. Working in batches if necessary, puree soup in blender until smooth. Optionally serve with a drizzle of half & half and top with pine nuts

Butternut Squash and Carrot Soup Better Homes & Garden

Tip the prepared squash into a large, resealable freezer bag with the onion, carrots and red pepper. Add half the oil and salt and pepper and toss everything together until the vegetables are.. In a 5- to 6-quart slow cooker, whisk together the cayenne, 1/4 teaspoon cinnamon, 5 cups water, and 1/2 teaspoon each salt and pepper. Add the squash, herbs, onion, carrots, and celery and mix to..

Spiced Carrot And Pumpkin Soup (Vegan) - Domestic Gothes

  1. utes at 360⁰F/180⁰C. Transfer to a cooking pot over low-medium heat, add the onion and vegetable stock, and season with salt
  2. 650 g/1 lb 7 oz butternut squash (pumpkin), peeled, deseeded and cut into chunks 1 red pepper, deseeded and roughly chopped 600 ml/1 pint vegetable stock (2 1/4 cups in the USA) 1/2 tsp smoked paprik
  3. utes. Add squash, water,..
  4. utes, is extremely hands off and it easily doubles (or triples) for delicious leftover lunches. Aside from easy, delicious and quick (the perfect soup trifecta), this soup is also extremely customisable
  5. Oct 23, 2018 - Recipes for above soups. See more ideas about recipes, soup recipes, soup
  6. This soup contains butternut squash, sweet potatoes, onions, fresh ginger, garlic, and turmeric that are all ingredients known to help support a healthy immune system. This soup is also low in fat as only a little heart-healthy olive oil is used, and the soup gets its thick, creamy texture from the sweet potatoes rather than heavy cream

Butternut Squash and Carrot Soup Recipe: How to Make It

Butternut Squash Carrot Soup Salt and Lavender. olive oil, salt, butternut squash, balsamic vinegar, large carrots and 6 more Combine the onion, celery, carrot, and butter in a big pot and cook for 5 minutes. Add the apple, squash, pumpkin, and broth. Bring the pumpkin soup to a boil, then turn the heat down and let it simmer for 10 minutes or until the pumpkin and butternut squash are soft. Puree the soup and add the spices and seasoning to taste

Roasted Carrot Soup With Chickpeas, Pumpkin and Butternut Squash. Servings: 6 Time: 30 minutes Difficulty: easy Print; This easy creamy roasted carrot soup is easy, filling, and delicious with 10 ingredients Add the onion, carrot, apple, curry powder and turmeric. Stir to combine. Cook for 10 to 15 minutes, until the vegetables are soft. Stir in the broth, cider and roasted squash and pumpkin. Bring the soup to a boil, then reduce heat and simmer for 20 minutes. Remove from heat and stir in milk, honey, and a pinch of salt

Eating Local: Butternut Squash | GARDENOPOLIS Cleveland

Savory Butternut Squash and Carrot Soup Recip

add chopped butternut squash, onion, celery carrot and apple. season with salt and pepper. whisk chicken stock and pumpkin together. add to pot with brown sugar. add water and bring to a boil. reduce heat to a simmer. allow to cook for 2 hours or until it has reduced by 4 cups. carefully use a hand blender to puree the soup Butternut Squash Soup with Cranberries and Pumpkin Seeds Sweet Paul yellow onion, chicken stock, carrots, large potato, salt, toasted pumpkin seeds and 7 more Butternut Squash Soup With Spinach Brummel & Brow Add the chicken broth, butternut squash, and pumpkin to the pot and bring to a soft boil. Reduce the heat to a medium simmer. Stir in the thyme, ground cinnamon, chili powder, and pepper and cook, stirring occasionally for 20 minutes or until the squash softens and can be pierced with a fork. Using a handheld immersion blender, blend the soup. Preheat your oven to 400°F. Prepare 2 baking sheets. Place the butternut squash cubes on one baking sheet. On the other one arrange the carrot pieces, quartered onion (leave the root part intact), and garlic cloves in skin. Drizzle everything with the oil and generously season with salt and pepper Method: Heat your chosen cooking oil over medium heat in a large saucepan. Add your garlic, squash, pumpkin, onion and chilli. Sweat the vegetables for 5-10 minutes until softened, then add your water and vegetable stock cube (or liquid vegetable stock) and all the spices. Turn down the heat slightly, cover with a lid and let simmer for 20 minutes

Instructions. Preheat oven to 375. Line a baking sheet with foil. Pierce pumpkin, butternut squash, and sweet potato with a fork several times. Wrap sweet potato in foil. Set all 3 on the baking sheet and bake until fork tender. Approximately 1 hour for the pumpkin and 1 hour 30 minutes for the squash and sweet potato Step 1. Heat the butter and olive oil in a skillet over medium heat. Stir in the butternut squash, turnips, celery, onion, and garlic; cook and stir until the vegetables just begin to brown, about 10 minutes. Meanwhile, heat the chicken stock in a large pot over medium heat until simmering. Advertisement Butternut Squash Soup. 1) Cube up all the squash. You will need to peel it which, again, is kind of a pain, but it's worth the effort. 2) Get a large soup pan or sauce pan going over high heat and add butter. 3) Sauté onions and carrots for 5 minutes until they start to soften, then add squash and pumpkin Add water, sweet potato and carrot to saucepan. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until vegetables are tender. Add squash mixture and remaining butter to soup. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through

Make the Soup. After cutting the squash into small cubes (about 1 1/2″ or so) and chopping the carrot and leek you are ready to cook. Add the squash, carrot and leek to a pan and cook gently until softened. Add the garlic and spices and cook for another minute. Add the broth and simmer until all vegetables are very soft Heat up a large soup pot on high heat and add avocado or olive oil. Next, add the chopped butternut squash and carrots and sautée for a couple of minutes. Lower the heat to medium-high, then add the diced onion, chopped garlic, grated ginger and turmeric. Stir then season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper Peel the carrots and cut off the ends. Prepare the butternut squash by cutting off both ends and peeling the squash. Next, cut the squash in half horizontally and then vertically, creating 4 sections and exposing the seeds. Remove the seeds. Toss the carrots and squash quarters with 4 tsp. olive oil, ½ tsp salt and ½ tsp pepper Simmer up a light and tasty fall soup, made creamy with coconut milk and Greek yogurt. In a 4- to 6-qt. Dutch oven heat oil over medium. Add onion and garlic; cook 5 minutes or until onion is tender, stirring occasionally. Stir in the next six ingredients (through pepper). Cook and stir 4 minutes. Directions. Preheat oven to 425°F and line a sheet pan with foil. Toss the chopped butternut squash, carrots, and onion in olive oil and spread evenly on the prepared pan. Drizzle the garlic with a drop of olive oil, wrap it in a small piece of foil to prevent it from burning, and place next to the other vegetables

Pumpkin and carrot soup - or should that be squash? In many recipes pumpkins and squashes can be used interchangeably. In fact, pumpkins are really members of the squash family - and you can use any you like. We recommend trying several types as the flavours always vary a little, then settle on your favourite Add the butternut squash, apple, carrot, broth, salt and pepper. Cover with a lid and bring to a boil. Turn heat down to medium, and boil for 15 minutes or until butternut squash is fork tender. Add the coconut milk and combine. Transfer mixture to a blender and puree until smooth, working in batches if you need to For the Soup. Puree squash in a blender with the jalepeno, seasonings, and broth (in batches depending on the size of your blender). Transfer to a large stock-pot and stir in water. Bring to a simmer and cook for 10 minutes. Add more water or broth to reach desired consistency. Adjust seasoning to taste (adding more cumin or salt) Preheat oven to 350°F. Cut squash in half and seed. Arrange the halves on a baking sheet, cut-side down. Bake until tender when pierced with a knife, 50 to 60 minutes. Cool for a while until you can handle it, scoop out flesh. Heat oil in a large saucepan over medium heat. Stir in celery, onion and carrot and stir to coat Place Butternut Squash on the pan and drizzle each half with olive oil to lightly coat the squash. Rub the oil all over the squash and season with salt and pepper. Arrange chopped carrots around squash on baking sheet. Turn the squash face side down and roast squash and carrots for 40 minutes or until squash is tender and completely cooked through

Creamy Pumpkin and Butternut Squash Soup Recipe - Food

Cook and stir butternut squash, sweet potato, carrot, celery, onion, and garlic in hot butter until lightly browned, about 5 minutes. Pour chicken stock and sweet bell peppers into butternut squash mixture; bring to a boil. Reduce heat to low, cover, and simmer until squash and potato are tender, about 40 minutes Preheat oven to 400 degrees. Place the carrots, butternut squash and sliced shallots on a parchment-lined baking sheet. Drizzle with avocado oil and sprinkle with salt. Lightly toss to coat. Roast for 30 minutes, or until carrots and squash are fork tender Throw in the carrots and butternut squash, pour in the stock and bring up to the boil. Cover and simmer gently for about 10 minutes until the vegetables are cooked and tender. Meanwhile, dry-fry the cumin seeds in a small pan to release their aroma. Pour the soup into a blender and blitz until smooth

Instructions. Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil. Peel the squash, and cut in half. Scoop out the seeds with a spoon and discard. Cut the squash into 2-inch pieces, and toss with olive oil. Season with salt and pepper. Bake the squash in the oven until fork tender, about 25 minutes Peel and chop onion, squash and carrot into large chunks and place on a roasting tray. Sprinkle with oil, cumin seeds, salt and pepper and put in the oven for 20 - 30 minutes. The vegetables should be soft but not mushy and slightly caramelised. In a large saucepan place the stock, bay leaves and roasted vegetables

Step 4 Begin the base for the soup once squash and carrots are tender. In a large heavy bottomed pot heat 2 tablespoons of olive oil over medium heat. Add the onion and cook 5 minutes until tender and slightly browned. Add minced garlic, nutmeg, ginger, allspice, a pinch of cayenne pepper, and kosher salt. Stir together until fragrant, 30 seconds Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an. Butternut Squash, Chickpea and Spinach Curry. This warm, perfectly spiced, creamy curry is an easy to prepare comfort food that's healthy and makes the most of your winter squash. Balanced, single pot dinner. Add shrimp or chicken for a meaty twist

This colorful soup uses a buttercup pumpkin, also known as a Kabocha squash, a variety that is slightly sweet and pairs well with fresh tomatoes and basil, corn, and curry.Get recipes like Spicy Pumpkin Soup, Curried Squash and Pear Soup and Curried Butternut Squash Soup from Simply Recipes.So creamy and comforting with coconut milk.Vegan. Pumpkin Butternut Carrot and Saffron Soup - Recipe for Pumpkin Butternut Carrot and Saffron Soup - O vegetable stock, saffron, pepper, butternut squash, carrot, pumpkin, salt, yogurt (plain) This is not a soup made of oranges, but rather an orange hued soup. Baked pumpkin, butternut squash, carrots and saffron combine for a fabulous flavor and. Recipe #3 To Make Butternut Soup Without A Blender. Take 2 tbsps of butter, and melt it in a large pot. Put 1 small chopped onion in it, 1 chopped stalk celery, 1 chopped medium carrot, 2 cubed medium potatoes and medium butternut squash. Cook these ingredients until they become light brown, and then pour about 1 container chicken stock

This was inspired by my other butternut squash soup recipe (#402703). The orange flavoring is optional. I use pre-cut, cubed squash when I can find it or frozen squash. You can also use a small fresh butternut squash. (The prep time assumes you are using pre-cut or frozen squash.) I use almond milk in this recipe (I like Almond Breeze) instead of cream or half and half Delia's Leek and Butternut Squash Soup recipe. Leek and Potato Soup is a number one classic in our house, but for something different try it with what I call the perennial pumpkin - butternut squash. In the autumn I make the same recipe with the traditional lantern pumpkin, but right now what's on offer is a velvety smooth, peachy yet faintly green, very good soup indeed sugar, chicken bouillon cubes, carrot, butternut squash, sweet potato and 8 more Thai Butternut Squash Soup lily nicholsrdn vegetable broth, fresh basil, sea salt, Garnish:, Sriracha, squash seeds and 10 mor Add cooked squash flesh along with garlic cloves. Stir to combine. Add carrot juice and just enough water to submerge everything. Bring to a boil then remove from heat. Transfer soup to a blender (if necessary, work in two batches). Start blender and slowly increase speed to high. With blender running, slowly drizzle in remaining olive oil

Preheat the oven to 400°F and line a baking sheet with parchment paper. Cut the pumpkin in half and scoop out the seeds. Drizzle with olive oil and pinches of salt and pepper and place on a baking sheet, cut-side down. Roast for 50 to 60 minutes, until very soft In the slow cooker: Prepare the butternut squash by slicing it into 2 halves, scoop out the seeds, and peel the skin off using a potato peeler or a sharp knife. Peel and dice the sweet potatoes, and do the same with the carrot. Peel and dice an onion, and finally peel and mince the garlic Preheat oven to 400°F. Season the butternut halves generously with salt and pepper, drizzle each with 1 tablespoon olive oil, and place them flesh side down on a parchment-paper-lined baking sheet. Bake until browned and tender, about 35 minutes. 2. While that cooks, cover the raw cashews with the boiling water and let sit for at least 30 minutes Pre-heat the oven to 200º/400ºF. Generously drizzle the cut-side of the butternut with the olive oil and honey then season. Place cut-side down in a roasting pan then add 1 cup of water and cover with foil. Roast for 45-60 mins or until the butternut is completely tender and starting to caramelize Preheat oven to 425°F / 220°C. Set out two sheet pans. Spread butternut squash out on one sheet pan. Spread apples and carrots out on the second sheet pan. Toss butternut squash with 1 Tbsp cooking oil and 1/2 tsp salt. Toss apples and carrots with 1 Tbsp cooking oil, 1/2 tsp salt, and 1 tsp garam masala

Pumpkin & Butternut Squash Soup : 4 Steps (with Pictures

To slow cooker, add carrots, butternut squash, cooked onions, salt, pepper, ginger, and broth. Cook on low for 8 hours or until carrots and squash are fork tender. Puree cooked carrots and squash with the broth in a food processor (this may take 2 or 3 batches). Return the soup to the slow cooker or a pot on the stovetop and add the maple syrup. Instructions. Place the squash, sweet potatoes, onion, ginger, garlic and broth in the slow cooker. Cook on low for 4 hours or high for 2 hours, until soft and cooked through. Add coconut milk, turmeric, nutmeg, and cayenne pepper. Using an immersion blender, puree until smooth 1 medium butternut squash (or pumpkin. You could even buy pre cut and packaged squash or pumpkin to save time) 3 carrot; 1 onion (red or white) 2-3 cloves garlic; 2 tbsp olive oil (for frying) 1-2 tbsp yellow curry powder; ½ cup red lentils, dried (can pre-cooked lentils) 3 cups vegetable broth; 1 can coconut milk; 1 inch ginger, fresh (1 inch. slow cooker: Spray a 7-8 quart slow cooker with nonstick cooking spray. Add the butternut squash, onions, apples, carrots, sugar, salt, black pepper, bay leaves, curry powder, cinnamon, ginger, garlic, and vegetable broth. Allow the soup to cook on the low heat setting for 7-8 hours or on the high heat setting for 4-5 hours

For the butternut squash: 2 tablespoons coconut oil. 1 leek, top removed, white section cut into ¼ inch rounds. 2-2.5 pounds butternut squash, peeled, seeded, and cut into 1 inch chunks (about 6 cups) 2 cups chicken stock. 4-8 ounces full fat coconut milk. 3-4 sage leaves. sea salt, to taste. Directions: Preheat the oven to 350° 1. In a large soup pot, melt together the butter and olive oil. Add the onion and garlic, cook 5 minutes or until fragrant. Add the butternut squash, 2 tablespoons thyme, nutmeg, cayenne and a large pinch each of salt and pepper, cook another 5 minutes. Pour in the broth and 1 1/2 cups water Preheat the oven to 450 degrees . Divide the squash, carrots, sweet potatoes and onions between 2 foil-lined baking sheets. Drizzle 1 tbsp. EVOO over each baking sheet; toss the vegetables to coat. Roast until lightly browned, rotating the pans halfway through cooking, about 25 minutes. In a large saucepan, combine the roasted vegetables and 8. 1/4 tsp ground nutmeg. 1/4 cup half and half. toasted squash or pumpkin seeds for garnish. In a large saucepan, cook squash, carrot and onion in hot butter over medium heat for 8 min., stirring occasionally. Add broth. Bring to boiling; reduce heat and simmer, covered, for 25-35 min, or until tender. Cool slightly Add squash, carrots, and leeks or onion to pan. Cook , covered, for 8 minutes, stirring occasionally. Add broth. Bring to a boil; reduce heat. Simmer, covered, for 25 minutes or until vegetables are very tender. Advertisement. Step 2. Place one-third of the squash mixture in a food processor bowl or blender container

Carrot and Butternut Squash Soup Directions: Preheat oven to 400 degrees. On two large baking trays, lay out the squash, carrots and onion. Season with garlic, salt, and pepper. Drizzle evenly with olive oil. Bake veggies for 45 minutes. After veggies are roasted, add broth, paprika, turmeric, and veggies to a big soup pot Add the chicken stock, frozen butternut squash, baby carrots, and all of the chopped veggies. Add 1 TBL olive oil and salt/pepper to taste. Cook on low-medium for 40 minutes, stirring occasionally In a bowl toss the carrot and butternut pumpkin pieces with 2 tablespoons of oil, until they're well coated. Place the pieces in a roasting pan lined with baking paper and roast for about 30 minutes, or until tender. While the vegetables are roasting heat the rest of the oil (the remaining 2 tablespoons) in a large soup pot Instructions. Heat the olive oil in a large saucepan on a low heat. Add the diced onion and crushed garlic, and thyme leaves. Cook for a minute or two until soft. Add the peeled and chopped butternut squash and carrot. Stir so that all the pieces are coated in the oil. Leave to sweat for 5 minutes in the saucepan

Roasted Butternut Squash and Pumpkin Soup - Recipe Runne

Butternut Squash and Pumpkin Soup the blissful balanc

Instructions. In a soup pot on the stove, add the squash, carrots, apple, broth, salt, pepper, cinnamon, curry powder, and turmeric and bring to a boil. Turn down to medium, cover and let simmer for 25-30 minutes until the squash and carrots are very tender. Remove from the heat and add the cashew milk and maple syrup Melt the butter in a medium soup pot over medium heat. Add the leeks and garlic and cook, stirring occasionally, until softened, about 10 minutes. Add the pumpkin, apple, broth, maple syrup, salt, cumin, cayenne pepper, thyme and sage. Bring to a boil, then reduce the heat to low and simmer for 20 minutes more Place squash or pumpkin on a foil-lined pan and bake until tender and beginning to brown, about 45 minutes to 1 hour. Remove from oven and cool briefly. Meanwhile, heat remaining butter in a heavy saucepan. Add parsnips or carrots and onion, and saute over medium heat until golden. Stir in garlic and ginger and saute a few minutes more

Preparation. Heat large soup pot over med heat, add olive oil and butter. Once butter has completely melted saute leeks and onions until soft. Add 4 cups of the chicken stock, orange juice. Halve and peel the squash, then scoop out the seeds and cut the flesh into 1cm cubes. Melt the butter in a large saucepan, add the onion and sweat until soft and translucent. Add the chilli, ginger and garlic and cook for another couple of minutes. Add the squash, a sprinkling of salt and a few grinds of pepper. Stir well and cook for 5 minutes print method. 1. Peel and cut up the beetroot and pumpkin into bite size pieces. 2. Sauté the onions in the coconut oil on a medium heat until they become translucent. Add the pumpkin, beetroot, nutmeg, salt and cinnamon to the pan. Sauté all the veggies for 5-10 minutes. 3

Coarse salt and pepper, to taste. In a large pot, heat the olive oil over medium heat. Add the onion and garlic. Saute until onion is translucent and garlic is just barely starting to brown. Add carrot, celery, sweet potatoes, and squash. Season with salt and pepper. Cook until vegetables soften, about 6 - 9 minutes In a large slow cooker, combine butternut squash, onion, carrot, garlic, thyme, and sage. Pour in stock and season with salt, pepper, and a pinch of cayenne Add the spices and let cook a few more minutes. Add the carrots, squash and sweet potato to the pot, followed by the bone broth. Add enough broth to cover all of the vegetables. Bring it all to a boil. Reduce to a simmer and cook until the vegetables are fork-tender, about 20-30 minutes. When the veggies are soft, use an immersion blender to. Remove lid. Add garlic, Thai curry, salt, pepper, cumin and ginger to the pot. Stir and cook for 2 minutes. Add chicken stock, canned pumpkin (if using), coconut milk and shredded coconut . Cook on medium heat, stirring occasionally, for 35 minutes or until carrots are tender. Puree with an immersion blender or in small batches in a blender

Video: Carrot And Butternut Squash Soup Dinner Recipes GoodtoKno

a few sprigs fresh coriander. water or stock as needed. Instructions. Grind lentils, lemon peel and ginger 20 seconds/Speed 10. Add onion, carrots, butter and stock paste or stock cube if using. Chop a few seconds/Speed 4½. Add water or stock to the 1 litre mark on the bowl. Cook 15 minutes/100ºC/Speed 2 First, assemble the ingredients, and peel and prepare the onion, carrot, sweet potato, apple, and pumpkin. Peel and then cut the veg into cubes of about 3 cm. Second, fry the onion until translucent and then add the garlic. Keep stirring and fry until just starting to turn golden. Third, Add the cinnamon and allspice, and fry until fragrant Instructions. In a large stock pot, combine broth, squash, onion and apple; cover pot and bring to a boil over high heat. Uncover pot and reduce heat to low; gently simmer until squash is very tender, about 10 minutes. Puree soup in pot using an immersion blender (or puree in a regular blender in batches, careful not to splatter hot liquid) Instructions. Peel the butternut squash and cut into chunks. In a large pot add all the ingredients. Cook for 20 minutes or until the butternut squash is fork tender. When done transfer the solids into a blender cup and only about 3/4 to 1 cup of broth to start. Blend until smooth

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Add the vegetable stock and cover the pot with a lid. Lower the heat and simmer the pumpkin soup until the Kabocha is tender (about 10-15 minutes). Let the Kabocha Squash soup cool down, and then add it to a blender to puree. Return the soup to a clean pot and reheat. Season it with salt to taste, and add the cream Roasted Butternut & Coconut Soup with Chévre Yogurt Serves 4 This soup is topped with chèvre yogurt, which is really delicious. But if you are vegan you can of course just leave it out or replace it with a vegan alternative. 1 butternut squash or hokkaido pumpkin 1 can (1 3/4 cup / 400 ml) coconut milk 1 cup (240 ml) boiling wate In a large pot, melt the butter over medium-low heat and add the onions. Saute onions for a few minutes until tender. Add the squash, broth, marjoram, pepper and cayenne and stir together. Cover the pot and bring the mixture to a boil. Turn the heat down to a simmer and simmer covered for 20 minutes or until the squash is tender Heat the reserved diced squash in a microwave for 30 seconds or warm in a small saucepan with 1 cup of the soup over medium-low heat. Spoon the diced squash into warmed soup bowls and ladle the hot soup over. Top each bowl with toasted pumpkin seeds and a few grains of sea salt 1 lb Butternut Squash* 1 knob / Tablespoon of butter (optional) Salt and Pepper for seasoning. Use an equal amount in weight of carrots to butternut squash. *You can substitute the butternut squash for Swede / Rutabaga. Instructions. 1. Peel the carrots and butternut squash, and cut into 1-inch cubes. 2. Place in a pan of water and cook until soft Butternut Squash Curry Lentil Thai Soup. To put a Thai twist on this soup, add 3 tablespoons of Thai paste instead of the curry powder and spices. Fry the Thai curry paste for 3 minutes to release the flavour. Option to also add 1 can of coconut milk to the soup, and reduce the amount of stock by 1 1/2 cups (4 1/2 cups of stock total)