butternut squash soup recipes
Filed Under: diet,soup,vegetarian,fall  

- 2 sprigs thyme
- 2 sticks celery
- 75 ml double cream (heavy cream)
- 2 butternut squash
- 2 liters vegetable stock
- 3 tablespoons olive oil
- 2 carrots
- 2 onions

- 1 1/4 liters stock
- 1 medium butternut squash or 1 large butternut squash
- 2 chili peppers
- 3 garlic cloves
- 2 tablespoons olive oil

- salt and pepper
- 1 tablespoon olive oil
- 1 red onion
- 1 butternut squash
- 1 can coconut milk
- 1 teaspoon curry powder
- 1 pint vegetable stock

- 1 delicata squash or 1/2 small butternut squash
- 3 quarts chicken stock or vegetable stock
- 1 tablespoon sesame oil
- 2 large garlic cloves
- 12-16 dried shiitake mushrooms
- 4-5 large mustard greens
- 2 tablespoons soy sauce
- Tabasco sauce
- 1 red onion
- 1 large rosemary sprig

- 3 3/4 cups cubed peeled butternut squash
- 1 vegetable bouillon cube
- 1 serrano chili
- 3/4 teaspoon finely chopped peeled fresh ginger
- 2 1/4 teaspoons curry powder
- 2 3/4 cups water
- 1/4 cup coarsely chopped celery
- 3 3/4 cups chopped golden delicious apples (about 1 1/2 pound)
- 1/2 cup chopped onions
- 1 1/2 teaspoons olive oil

- pepper
- 1 courgette
- salt
- 1 small onion
- 1/2 butternut squash
- 1 teaspoon olive oil
- 2 teaspoons fresh basil
- 1 apple
- 750 ml vegetable stock
- 1 garlic clove

- 2 (10 ounce) packages frozen cooked winter squash
- 3 cups vegetable broth (or chicken, if you don't care about making this vegetarian)
- 1 cup unsweetened applesauce
- 1 teaspoon ground ginger
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup whipping cream

- 2 bay leaves
- 1 teaspoon fresh thyme leaves (I used about a tablespoon)
- 3 medium tomatoes, peeled, seeded, & coarsely chopped (I didn't peel or seed, instead using whole tomatoes)
- 2 tablespoons summer savory, leaves (optional, not part of original recipe)
- 6 tablespoons hazelnut oil (I substituted "Green Gold" pumpkin seed oil, available from Chefshop.com, excellent taste & nice col)
- 3 tablespoons high-quality extra virgin olive oil
- 1 tablespoon butter (I used olive oil)
- 1 lb acorn squash
- 1 teaspoon fresh marjoram (I used about a tablespoon)
- 6 tablespoons creme fraiche (I substituted sour cream)
- sea salt
- 2 medium yukon gold potatoes, peeled & cut into large cubes (I didn't peel)
- 2 tablespoons chopped flat leaf parsley (I substituted about 4 tbsp. of regular curly leaf parsley)
- 6-8 cups chicken stock (I substituted vegetable stock)
- 2 lbs delicata squash
- 4 garlic cloves
- fresh ground black pepper
- 1 large sweet onion, peeled & coarsely chopped, sauteed in butter (or olive oil)

- 1 red bell pepper
- 1/4 teaspoon red peppers
- 1 (16 ounce) container grape tomatoes
- 1 medium eggplant
- 1/2 teaspoon paprika
- 4 yellow squash
- 3 cups vegetable stock
- 1 large yellow onion or white onion
- 1 orange bell pepper
- 2 tablespoons olive oil
- salt
- 3 ears corn
- 1-2 teaspoon garlic
- 1 yellow sweet bell pepper