Butternut Squash Soup
Course: Recipes, Soups u0026amp; Salads, Vegetarian4
servingsThis recipe offers a delightful blend of flavors with frozen squash puree, honey, nutmeg, cinnamon, ginger, and allspice, simmered in chicken or vegetable broth. The result is a warm and comforting soup, customizable with variations like Autumn Squash Soup or Squash Soup with Sour Cream or Ravioli. Optionally garnished with chives, it’s a versatile and flavorful dish perfect for a cozy meal.
Ingredients
2 packages (12 ounces each) frozen squash puree, thawed
2 to 3 Tbs. honey
¼ tsp. ground nutmeg
¼ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground allspice
1 can (14 ounces) chicken broth or vegetable broth
½ tsp. each salt and ground white pepper
Chives for garnish, optional
Directions
- Mix squash, honey, ground nutmeg, ground cinnamon, ground ginger, and ground allspice in medium saucepan.
- Stir in broth and season with salt and ground white pepper.
- Heat over medium heat and bring to a simmer. Simmer for five minutes or until the soup is hot and the flavors have blended. Taste, and if necessary, add more honey to reach desired sweetness.
- Serve sprinkled with chives, if desired.
Notes
- Flavor Variations
Autumn Squash Soup
Substitute two teaspoons pumpkin pie spice for ground nutmeg, ground Cinnamon, ground ginger and ground allspice. Prepare as directed.
Squash Soup With Sour Cream
Prepare as directed. Top each serving with a dollop of sour cream.
Squash Soup With Ravioli
Prepare as directed. Cook one package fresh three-cheese ravioli according to package directions and float a few cooked ravioli in each serving.
Canned soups are often over-processed and full of salt. This will take you mere minutes to make, and it’s downright good and healthy.
Ingredients1 c. chopped onion 1 c. chopped carrot 1 c. chopped celery 2 tsp. oil 3 (14.5 oz.) cans chicken broth 1 (10 oz.) box frozen chopped spinach ¾ c. uncooked tubetti or ditalini pasta ½ tsp. dried oregano ½ tsp. dried basil ¼ tsp. ground black pepper 1/8 tsp. garlic powder 2 (15 oz.) cans Cannellini, Great Northern or white beans, rinsed and drainedDirectionsIn a large saucepan over medium heat, cook onion, carrot and celery in oil for five minutes. Add chicken broth, spinach, pasta, oregano, basil, pepper and garlic powder. Cover and bring to a boil. Reduce heat and simmer for 20 minutes. Add beans, and cover cooking saucepan for five more minutes.YieldNutrition
Ingredients2 cans (14.5 ounces each) gluten-free, low-sodium chicken broth, such as Swanson’s Natural Goodness 1 can (15 ounces) petite diced tomatoes, including juices 1/4 c diced fresh onion 1-1/2 Tbs. of finely chopped fresh oregano, basil, marjoram and rosemary, plus extra for garnish 1/2 tsp. sugar 1/4 tsp. salt, or to taste 1/4 c instant brown riceDirectionsCombine all the ingredients in a two-quart heavy saucepan. Bring to a boil over high heat, reduce the heat to low, and simmer, covered, for 20 minutes. Serve hot, garnished with a sprinkle of fresh herbs. Brimming with the fresh herb flavors of southern France, this recipe uses instant rice that slightly thickens the soup as it cooks and gives it body. If you don’t like chunks of tomato, puree the tomatoes in a blender before you cook them. Or, puree the entire soup with an immersion blender after it has simmered 20 minutes for an extra-smooth consistency.Yield4 servingsNutrition
