butternut squash soup recipes
Filed Under: soup  

- ? cup olive oil
- 1 2-lb butternut squash, peeled, seeded, and cut into 2-inch pieces (about 4 cups)
- 2 apples (Gala apples work well) peeled, cored, and cut into 2-inch pieces (about 2 cups)
- 1 large onion, peeled and coarsely chopped (about 1 cup)
- ? tsp curry powder
- ? tsp ground mace
- ? tsp ground cardamom
- 1 cup apple cider
- 1 quart chicken stock (or vegetable stock)
- ? tsp salt
- ? ground pepper

- 1/4 cup olive oil or vegetable oil
- 3 tablespoons minced fresh parsley
- 1/4 teaspoon pepper
- 1/2 cup whipping cream
- 3-3 1/2 cups chicken broth
- 2 tablespoons fresh minced fresh thyme or 2 teaspoons dried thyme
- 3 lbs unpeeled butternut squash
- 2 large unpeeled onions
- 1 small garlic head
- 1/2 teaspoon salt

- 2 1/4 lbs butternut squash
- sour cream (to garnish)
- 1 tablespoon butter
- 3 cups vegetable broth or chicken broth
- 1 cup chopped onions
- 1 tablespoon grated fresh ginger

- 1/2 teaspoon dark brown sugar
- 1 1/2 lbs whole butternut squash
- 1 pinch of freshly grated nutmeg
- 1 medium shallot
- 2 tablespoons unsalted butter
- salt
- paprika (to garnish)
- 3 cups water
- salt
- 1/4 cup heavy cream

- sour cream
- 2 tablespoons vegetable oil
- 1/4 teaspoon salt
- 1 cup water
- 4 garlic cloves
- 1 1/4 lbs butternut squash
- 1 onion
- 1/4 teaspoon nutmeg
- 1/4 teaspoon pepper
- 4 celery ribs, chopped (with leaves)
- 3/4 teaspoon dried thyme
- 2 (14 ounce) cans low sodium chicken broth
- bacon bits

- 1/4 cup whipping cream
- 1/8 teaspoon ground nutmeg
- 6 slices bacon
- sour cream (for garnish)
- ground red pepper (for garnish)
- 2 celery ribs
- 1/8 teaspoon ground allspice
- 1 teaspoon ground black pepper
- 1 granny smith apples
- 1 (32 ounce) container fat-free low-sodium chicken broth
- 2 carrots
- 1 large onion
- 1 1/2 tablespoons honey
- 2 teaspoons salt
- 4 (12 ounce) packages frozen butternut squash, thawed or 3 lbs fresh butternut squash
- 1/8 teaspoon ground red pepper
- 2 tablespoons fresh lime juice
- 2 garlic cloves

- 3 cups fat-free chicken broth
- 1 teaspoon olive oil
- 1/8 teaspoon ground black pepper
- 1 clove garlic
- 1/2 teaspoon salt
- parmesan cheese (Garnish)
- 1/2 cup chopped onions
- 1 1/2 lbs butternut squash (peeled, seeded, cubed)
- 1 teaspoon fresh sage, chopped (or 1t. ground dry sage)

- 1/2 cup low-fat sour cream (optional)
- 2 teaspoons garam masala
- 6 cups vegetable stock
- 3 garlic cloves
- 1/2 teaspoon dried chili pepper flakes
- 1/2 cauliflower, cut into florets (about 2 cups)
- 1 apple
- salt and pepper
- 2 medium butternut squash, peeled, seeded and cubed (4 cups)
- 1 large onion