Butternut squash soup with bacon and cream

How to Cook Squash and Bacon Cream Soup Melt the butter with the olive oil in a cooking pot over low heat, then cook the onion until tender. Add the bacon and stir a bit, add the squash and chicken stock, season with salt and pepper, and bring to a simmer In a large sauce pan, cook the squash mixture and the thyme until fragrant, about 1 to 2 minutes. Add chicken broth and puree with an immersion blender, or in smaller batches in a blender. Stir in the half & half, bacon, and remaining salt, and black pepper. Simmer soup for 30 minutes Pour the pureed soup back into the pot when it's done. Finally, add the heavy cream, maple syrup and 1/2 teaspoon salt to the soup, then stir it around and let it simmer for 5 more minutes. Give it a taste and add more salt to your liking. Top with the bacon Add butternut squash, potato, and red pepper to a large bowl. Season with olive oil, salt, and pepper. Spread out on a baking sheet in a single layer. Bake for 25 minutes

Time To Serve The Butternut Squash Soup With Bacon To serve, place bacon crumbles on top of each portion of soup. Drizzle with whipping cream, a bit of olive oil, and some extra thyme leaves (if desired). Grab a spoon, butter some warm bread, and enjoy this butternut squash soup with bacon Cook bacon in large soup pot until crispy. Remove bacon and set aside to drain. Discard bacon grease, reserving 2 tablespoons in the pot. (Crumble bacon when cool.) Place butternut squash, onion, bell pepper and bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime. salt, olive oil, onion, potatoes, butternut squash, heavy cream and 5 more Butternut Squash Soup Drugstore Divas cinnamon, chicken broth, medium onion, celery, bacon, garlic and 10 more Butternut Squash Soup Simmer And Sauc Transfer roasted items to a medium to large soup pot. Add chicken broth and heat to a simmer. Let it simmer for about 5 minutes and then blend it with an immersion blender (or in batches with a countertop blender) until smooth. Stir in coconut milk or cream

Add broth and cream to onions in skillet. Increase heat to medium-high; heat to boiling. Continue to cook 6 to 8 minutes, stirring occasionally, until sauce is slightly thickened. Stir in reserved bacon, roasted squash, cooked pasta and Parmesan cheese. Cook 1 to 2 minutes, stirring frequently, until hot In a large pot, heat remaining 1 teaspoon of olive oil over medium heat. Add onions and celery and cook, stirring, until onions are translucent and softened. Add spices and cook, stirring, for 1 minutes. Add broth and squash. Simmer 10 minutes. Purée using an immersion blender or in a traditional blender in batches Preheat oven to 400º. On a baking sheet, drizzle squash with olive oil and rub all over until coated. Place a slice of butter in each and season generously with salt and pepper

Creamy Butternut Squash Soup With Apples And Bacon This is the easiest Butternut Apple soup with Bacon that you'll ever make in your pressure cooker. The apples add a wonderful flavor to the soup without being too sweet, and the savory bacon complements the other ingredients beautifully. Print Recipe Rate Recip Add about half the bacon to the soup and purée, using a stand or immersion blender (you'll need to work in batches if using a stand blender). Taste and add more salt and pepper if needed. Reheat the soup and garnish each serving with the remaining bacon Add the onion, celery, garlic and pepper to the bacon. Cook for 5 to 7 minutes or until tender, stirring frequently. Add the broth, cooked squash and all of the remaining ingredients except for the sour cream. Cook until thoroughly heated Filled with the colors of autumn, my savory butternut squash soup has shredded chicken, bits of crispy bacon, creamy white beans, and spinach. Delectably velvety yet scrumptiously hearty, this comforting soup makes for a complete meal with some croutons or a bit of warm, rustic bread on the side! Butternut Squash Soup Brimming with Savory Flavo

Squash and Bacon Cream Soup So Deliciou

Cook the squash: Boil a pot of water. Add the butternut squash, boil for 15 minutes or so, until the squash is tender. Drain the squash, and rinse with cold water. Set aside. Start boiling water for pasta. Cook the bacon: Meanwhile, spray a skillet with oil, and heat it on medium Remove all but about two teaspoons of the bacon grease from the pan. Cook the onion and the apples in the bacon grease until soft. While the onions and apples are cooking, partially defrost the squash. Place the frozen squash in a large bowl and microwave on 60% power for about 5 minutes. Once the onions and apples are soft, add the squash, and. Stir in apple and cook for 2 minutes. Stir in stock, water, and thyme. Bring to a boil. Add butternut squash puree to the pan and cook until heated through. Transfer soup to a blender with 1 teaspoon of potato starch. Blend 30 seconds or until smooth and thickened. Serve warm with bacon on top, if desired. folder Creamy Butternut Squash Soup With Apples And Bacon. This is the easiest Butternut Apple soup with Bacon that you'll ever make in your pressure cooker. The apples add a wonderful flavor to the soup without being too sweet, and the savory bacon complements the other ingredients beautifully

Creamy Butternut Squash and Bacon Soup - My Recipe Confession

Butternut Squash Soup with Bacon is creamy, thick, and DELICIOUS! Satisfy even the pickiest of eaters with a bowl of this soup on a cold day! Saved by The Grateful Girl Cooks! 34. Bacon Soup Ham Soup Hamburger Soup Butternut Squash Casserole Gourmet Recipes Cooking Recipes Mushroom Soup Recipes Roasted Butternut Easy Cooking Simmer with the lid on for 15-20 minutes until the squash is soft and tender. Push the soup through a sieve or blitz in a blender until smooth. Return to the pan and stir in the cream. Check the seasoning. 5. Serve the butternut squash and bacon soup in bowls garnished with a sprinkle of sage and a crumbling of cheese

Best Butternut Squash Soup With Bacon Recip

The onion should be caramelized and the butternut squash should be a golden brown. Remove from oven and cool for 10 minutes. Peel skin from onion and scoop roasted squash flesh into a bowl. Reserve ⅓ cup of squash. In a blender add onion, squash and the remaining ingredients. Blend on medium until the soup is smooth and creamy Roasted Butternut Squash & Bacon Soup is made with roasted vegetables and bacon and finished with white wine and creamy goat cheese for a decadent soup with robust layers of flavor. What better way to enjoy the rich flavors of fall, than with a hot bowl of squash soup topped with Parmesan cheese and crispy bacon? So, I have been cooking so many different variants of Butternut squash soup! Ones with sweet potato, without, ones with coconut, without, the list goes on. Then, BAM, I stumble across this sweet little creation. May I just say it is amazing! Slightly more time consuming then my other variants but it is so worth the effort! Everyone, make this soup This smooth butternut squash soup topped with bacon is perfect as a warming light lunch at this time of year. Enjoy with bread or just by itself. A couple of weeks ago it was the middle of summer but suddenly, along with the children returning to school, autumn seems to have arrived

Butternut Squash Soup with Cider Cream | For the Love of

Creamy Bacon Roasted Butternut Squash Soup Easy Healthy

Butternut Squash Soup with Bacon / The Grateful Girl Cooks

In a large soup pot, fry the bacon until crispy. Remove from pot, drain on a paper towel-lined plate, and crumble. Set aside. Remove all but two teaspoons bacon grease from the pan. Add the onion, apples to the pan and sauté until soft. While they're cooking, place the squash in a microwave-safe bowl and microwave about 5 minutes To make instant pot butternut squash soup, add diced butternut squash, apples, onions, sage, stock, and spices to your electric pressure cooker. Cook under pressure for 10 minutes, then open it up, puree and add bourbon and cream. Chop all the soup ingredients and add them to the pressure cooker. Add stock and spices This spicy butternut squash soup is a ritual meal in our home, mostly as a byproduct of growing the Three Sisters: Corn, beans, and squash. Hell, I even have a three sisters stew I make with whatever leftover meat I happen to have handy.. I know, there are many, many versions of squash soup on the internet, but my rendition of spicy butternut squash soup has one thing few others do.

Making Butternut Squash Soup. First, you will need to prep your veggies and apple. Go ahead and peel, remove the seeds and cube your squash. Also peel and chop the apple and slice the onion. Place these ingredients into the bowl of the Foodi with 1 tsp cinnamon, 1/4 tsp allspice and two cups of vegetable broth (or 2 cups water and 2 tsp. Rating: 4.44 stars. 25. Butternut squash, sweet potato, carrot, and garlic roasted in large pieces and then added to onion, celery, apple, and vegetable broth. Immersion blender does the trick for thickening without adding fat. Use curry powder in place of cayenne if you prefer more savory flavors than spicy PREP. Preheat oven to 425 degrees and line a sheet pan with parchment paper or a baking mat. ROAST. On your prepared sheet pan, toss the cubed butternut squash, diced onion and garlic in the olive oil, paprika, cayenne, pepper, and salt. Place in the oven and roast until the squash is tender, about 20-25 minutes. BACON

Roasted Butternut Squash Soup - Lovely Little Kitchen

Instructions. Peel the butternut squash and cut into 1-inch cubes. Place in the bottom of a 3 1/2 to 4 quart slow cooker. Melt the butter in a medium skillet over medium heat. Add the onion and cook until translucent. Add the cooked onion to the slow cooker, along with the water, bullion, thyme, pepper and cayenne pepper Instructions. In a slow cooker, combine butternut squash, carrots, onion, vegetable stock, marjoram, cayenne pepper and ground nutmeg. Season with salt and pepper. Cook on low 6 hours or high 3½ hours, until veggies are soft and tender. Using an immersion blender, puree veggies until the soup is uniformly smooth Add the bacon, stir, and cook for 1 minute. Add the ham, stir, and cook for 1 minute. Add the butternut squash, stir, and cook for 1 minute. Add the wine, stir, and cook for 1 minute. Add the chicken stock and bring to a boil. Pour in the paste of cannellini beans and the cream. Reduce heat and simmer for 15- 20 minutes Smoky, hearty bean and bacon soup is a classic, but soups in my house never feel complete without a few vegetables. In this rendition of bean and bacon soup, soft cubes of butternut squash and silky shreds of chard add a little freshness, transforming this soup into a comforting and nutritious one-pot meal.During the summer, I rely on salads to transform my weekly farmers market haul into.

Chop 8 slices bacon into 1-inch pieces. Add the bacon to the pot. Cook, stirring occasionally, until crisp, 5 to 10 minutes. Line a plate with paper towels. Cut the squash in half crosswise; peel and trim it, and scoop out the seeds. Cut it into chunks that will fit through the feed tube of a food processor. Peel, quarter, and core the apples In a large soup pot, melt the butter over medium heat. Add the onions, paprika and oregano and cook, stirring often. Add garlic and cook to frag rant, about a minute. Add broth and butternut squash. Stir, and bring to a boil. Once it's at a nice boil, turn to low, cover and simmer for about 45 minutes to an hour

Directions. Preheat the oven to 400 degrees F. Place the squash on a rimmed baking sheet, drizzle over the melted butter, season with salt and pepper and toss to combine. Spread out in a single. Butternut Squash is so much nuttier, creamy, and versatile to its cousin the pumpkin. Save the pumpkin for the lattes, the rolls, and the pies. Butternut Squash is your best friend for your fall menu. Butternut Squash Soup with Crumbled Bacon and Pepitas (Serves 4-6) Ingredients. 1 large butternut squash (about 2.5-3 pounds In a large soup pot render (cook) the bacon pieces. Remove them once they look crispy, and place on paper towels to drain. Leave about 1 tbsp of the bacon fat in the pan, but drain off the rest. Add in the diced onion and garlic and saute for 2-3 minutes until translucent and fragrant. Add the sweet potato and squash and saute for another 2-3.

To make the soup, heat a 4- or 6-quart (3.6- or 5.4-liter) Dutch oven or heavy-bottomed pot over medium heat. Lay the bacon in the pot, then spray with nonstick cooking spray (see Cook's Note. #Creamy butternut squash puree# Grass-fed butter - 2 tablespoons. Almond milk - 2 tablespoons. Oil - 1 tablespoon. (You can take any type of oil based on your taste preference) Large butternut squash - 1 no. (It must be cut in half and you need to remove the seeds as well) Himalayan sea salt - to taste. #Scallops and bacon# Garlic cloves - 2 nos Instructions. Heat a large soup pot or dutch oven over medium-high heat and add olive oil. Add onion and garlic and sauté for 3-4 minutes or until translucent and starting to get caramelized. Add the butternut squash, salt, pepper, thyme, paprika, and chili powder, and cook for another 3-4 minutes, stirring frequently Remove the butternut squash peel, and cut the butternut squash into cubes. Add the squash to the soup pan along with 4 cups of chicken stock, ½ cup coconut cream, 1/8 tsp cumin, 1/4 tsp nutmeg, 1 tsp salt, 1/2 tsp ground pepper, 1/2 tsp dried thyme, ½ tsp rubbed sage and 1 Tbs honey. Bring the soup to a simmer and cook for 10 to 15 minutes Preheat the oven to 400 degrees. Place cubed squash on a rimmed baking sheet and toss with olive oil. Season with salt and pepper. Transfer to the oven and roast until squash is tender and beginning to brown, about 35-40 minutes. Set aside. Meanwhile, heat the bacon in a large saucepan or dutch oven over medium heat

Discard all but about 2 teaspoons of the bacon grease. (I just eyeball this) Return the pan back to medium heat and add in the onion. Sauté the onion until lightly brown, about 2 minutes, then add in the garlic. Toss in the roasted butternut squash noodles. Turn the heat down to low and add in the chicken broth, spinach, and mascarpone cheese Reduce the heat. Add the carrot, celery, and onion to the bacon fat and stir to coat. Cook the vegetables until soft and tender. If they begin to brown reduce the heat. Add the sweet potato, butternut squash, and chicken stock to the pot. Increase the heat and bring the soup to a boil. Once boiling, reduce the heat Butternut soup is kind of a must-make for fall. Here roasted squash then gets pureed with sautéed shallots and some broth, and finished with a bit of cream and a gorgeous swirl of creamy, tangy crème fraiche (available in your dairy aisle or the cheese section of the supermarket—but nothing wrong with a little spoonful of good old sour cream), plus some (optional) bits of crispy bacon Bring soup to a gentle simmer, cook uncovered for 15 minutes. Use immersion blender to blend the onion into the soup. Or use a blender and transfer the soup in batches until well blended. Ladle soup into bowls and drizzle top with the reserved coconut milk, if desired. Then top with crispy bacon bits, and minced fresh sage. YUM! Note

Creamy Butternut Squash Soup With Apples and Bacon Recipe

  1. Using all squash in this recipe would've resulted in a soup with too many carbs to be keto friendly. Third Step: P uree with an immersion blender. Be careful because the soup will be hot, and you don't want to get burned. Fourth Step: Add in the sour cream, heavy cream, and salt. Mix well and serve
  2. 1 large butternut squash, about 2 pounds Chicken broth, about 4 cups 8 ounces peppered bacon, diced 2 tablespoons butter 1 medium onion, chopped 4 shallots, chopped 8 ounces marscapone 1 teaspoon salt 1 cup crema, or Mexican sour cream 3/4 cup crumbled Gorgonzola. Begin the soup by peeling the butternut squash, and removing the seeds
  3. utes, stirring frequently as not to burn the squash. Bring the heavy cream and milk to a boil and add to the soup. Pour the soup into a blender and blend until very.
  4. Butternut Squash & Bacon Soup recipe: Bacon and veggie lovers can get together on this one. Top with your choice of sour cream, a swirl of heavy cream, fresh-ground black pepper, or freshly grated extra-sharp cheddar, and serve with thick, crusty bread
  5. utes or until tender. Remove from heat and cool slightly. While squash is baking, fry bacon until medium crisp. Cool and then crumble into pieces and set aside. In same fry pan, saute onion until tender. Scoop 1/2 the squash into blender along with 2 cups of the broth along with the.

Add broth, squash and sage; stir. Bring to boil; simmer on medium-low heat 20 min. or until squash is tender, stirring occasionally. Blend, in batches, in blender until smooth, returning each puréed batch to saucepan Butternut Squash Soup with Bacon. Gardening, Recipes / September 23, 2019 November 13, and squash to soup pan, using immersion blender, blend until smooth and creamy. Add in Parmesan cheese and sour cream. Turn heat on under soup pan until warmed through; taste for salt and pepper. Serve warm with crumbled bacon on top . Notes Soup is supposed to be comforting and this one surely is. Each spoonful reveals layers of flavor. You are aware of the creaminess of the squash first, then the smokey flavors from the bacon and smoked paprika catch your attention and the subtle heat from the chipotle cream pulls it all together for a very satisfying soup! Umm, umm, good Instructions. In a large pot, warm olive oil over medium heat. Add onion. Cook, stirring often, until onions turn soft and golden, 3-4 minutes. Add garlic. Cook 'til fragrant, about 1 minute, stirring frequently. Stir in butternut squash, salt, maple syrup, nutmeg, pepper and vegetable broth

Roasted Butternut Squash and Bacon Soup - Damn Deliciou

  1. 1 1/2 pounds butternut squash, seeded and chopped into 1 inch pieces (about 1 medium/large) 1-2 apples (seeded, peeling and chopped) 2 cups chicken stock. 1/2 cup water for thinning soup. Sour cream, Greek yogurt or Creme Fraiche for garnish. In a stock pot or large pan, cook the bacon until crisp and drain. Reserve 1 T fat. Crumble/coarse chop.
  2. utes until onions and celery are soft. Add in potatoes, jalapeños and sage. Stir to combine and continue cooking for 2-3
  3. g soups. Loaded with sweet butternut squash, caramelized onions, carrots, celery, Granny Smith apple, garlic, sage and thyme - all topped with crisp bacon bits
Butternut Squash Soup - Dining with Alice15+ Best Keto Friendly Soup Recipes - Ketogenic Diet Soups

10 Best Butternut Squash Soup with Heavy Cream Recipes

Cook squash by cutting it in half lengthwise and placing it upside down in a baking pan. Add ½ inch water; bake in 350 degree oven until softened, about 60 minutes, depending on size of squash. In a skillet, fry bacon until crisp; drain on paper towels. Crumble and set aside. Save 2 tablespoons of bacon fat, pour off the rest Cook bacon slices in large pot until crisp. Remove bacon and drain. Reserve 2 tbsp drippings in pan. Crumble bacon and set aside. Saute onion and carrots in bacon drippings over medium-high heat for about 5 minutes (until onion is tender). Add celery and apple to pan and saute 5 minutes. And garlic and saute 1 minute. Add squash and chicken broth Preheat oven to 375 (F). Cut squash into 2-inch chunks. Transfer to a smaller baking dish, toss with oil, then generously season with salt and pepper. Scatter the unpeeled garlic cloves around squash. Roast until squash is very tender, about 40 minutes, tossing once halfway through Bake the bacon in the oven until crispy. Crumble and set aside. Puree the soup using a blender and stir in cream. Pour into serving bowls and garnish with crumbled bacon, Parmesan or blue cheese. Yum! To make the Creamy Butternut Squash Soup with Apple, you will need the following ingredients Reserve the bacon drippings. Step 5. Place the pot over medium heat; add the onion, pears, garlic, rosemary, and thyme and cook in the bacon drippings until onions and pears are soft, 3 to 5 minutes. Add the roasted squash and cook another 5 minutes. Add Swanson® Chicken Broth, nutmeg, cinnamon, and chipotle pepper; simmer on medium-low until.

Preheat oven to 375°. Advertisement. Step 2. Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes. Step 3. Place half of squash mixture and half of broth in a blender Add the squash, broth, ginger, cumin, coriander, curry powder, turmeric and stir to combine. Season to taste with salt and pepper, and bring the soup to a simmer. Reduce the heat to low, cover the pot, and cook the soup until the squash is easily pierced with a knife, 20 to 25 minutes. Uncover the soup and let it cool for 15 minutes Reserve bacon fat, saving one tablespoon for the leeks. Preheat oven to 400 Deg. Spread butternut squash chunks on a baking sheet and sprinkle with 2 tbsp of bacon fat. Season with salt and pepper. Roast for 30 minutes, stirring and flipping chunks every 10 min, until starting to turn golden. Prepare the leeks

Butternut Squash Breakfast Hash - Mother Thyme

In a large pot over medium heat, cook the bacon until the fat is rendered. Add the onions and thyme and cook until tender (8-10 minutes). Add the stock and cooked squash. Using an immersion blender, puree the soup in the pot until smooth (*see Note). Simmer, uncovered, stirring occasionally, 20 minutes. Stir in the cream and wine Today I am sharing Creamy Maple Squash Soup with Goat Cheese and Bacon. This soup has it all. Velvety smooth due to a a butternut squash and cream base. Blended with flavors from onions, celery, and garlic, and a light sweetness from the maple, and rich tang from the goat cheese

Simple Roasted Butternut Squash Soup - Best Butternut

In a medium soup pot, heat oil on medium heat. Add the chopped onion. Sauté the onion for 5 minutes. Then add in the curry powder, salt, red pepper, and black pepper. Add the chopped potato and butternut squash. Add 3 cups of vegetable broth. Cover with lid. Bring to boil, reduce heat and simmer for 20 minutes. Turn off heat Remove the bacon from pan, reserving 2 teaspoons of drippings in pan; crumble the bacon, and set aside. Advertisement. Step 2. Add onion, celery, and garlic to pan; cook 3 minutes or until tender, stirring occasionally. Add squash; cook 3 minutes, stirring occasionally. Add wine; cook until liquid almost evaporates Roast tomato and garlic. Preheat the oven to 420 F. Wrap tomato in foil. Slice ¼ inch top part of the garlic head off leaving cloves exposed. Wrap garlic in foil. Roast garlic and tomato for 25 minutes. Remove from the oven, discard the foil and let garlic and tomato cool on a counter

Creamy Bacon and Butternut Squash Pasta Recipe

Curried Butternut Squash Soup. 1/2 large butternut squash, chopped into 1-inch cubes 1 Tbsp butter 1 Tbsp heavy cream 3 slices bacon, chopped 1/3 yellow onion, chopped 2 garlic cloves, diced 3/4 tsp curry powder 1/4 tsp ground coriander 1 tsp chili garlic paste 1/2 cup chicken stock 1/4 cup coconut mil Cover and simmer 10 - 12 minutes until squash is nearly tender. Pour in half and half then toss in tortellini. Sprinkle kale evenly over top, cover with a snug lid and simmer until tortellini is cooked through, about 8 minutes, tossing once halfway through. Turn off heat. Toss in parmesan cheese and half of the bacon Cut squash in half lengthwise and place cut side down on a baking sheet. Bake until tender and a fork pierces the squash easily, about 40 minutes. Let cool. Scoop out and discard (or roast) seeds. Scrape the squash from the skin and set aside. *If using pre-cut butternut squash, roast at 350° for about 25-30 minutes Make the Soup: In a deep soup pot, heat 3 tablespoons of the bacon fat.*. Add in the onion, garlic, carrot, and celery, and cook until softened. Add in the butternut squash and apples. Season with sea salt, pepper, nutmeg, and ginger. Add in 4 cups of chicken broth and 1 cup of water for the soup: 1 large butternut squash (about 3 pounds), halved lengthwise and seeded. 1 tb coconut oil, melted. salt and pepper. 2 tsp extra-virgin olive oil. 1 small shallot, minced. 2 garlic cloves, minced. 1/8 tsp ground nutmeg (just a pinch) 1 tsp chili powder. 2 c low-sodium vegetable or chicken broth. 1 (15-ounce) can lite coconut milk.

Butternut Squash Soup with Bacon - Rachel Cooks

The soup itself is lean and vegetable-rich, with roasted butternut squash, combining with carrots, celery, onion, and a few potatoes for a creamy texture, without the need for a lot of cream. In fact, cream is completely optional in this soup. I added about 2 Tbsp. just because I had a tiny bit of cream to use up. It certainly isn't necessary. This creamy butternut squash soup has all the fall flavors of nutty, rich squash and is accompanied with melted cheddar bacon crostini. (Jump to Recipe) This butternut squash soup is incredibly creamy with or without the addition of cream for flavoring. It's perfectly balanced with sweet and savory tones of goodness Vegan Butternut Squash Carbonara with Coconut Bacon + Crispy Sage - I have made so many vegan style pasta with butternut squash as the base, and I think this might take the lead. You can of course leave out the sage or coconut bacon, and if you are not vegan sub out the nutritional yeast for parmesan, it's great either way 1 butternut squash (approximately 53 oz = 1500 g) 8 slices bacon 2 large red onions 1 cup = 240 ml full-fat sour cream 2 cups = 470 ml shredded cheese of your choice (salt and pepper to taste) Preheat the oven to 350 °F (175 °C). Take the butternut squash and halve it with a big, sharp knife. Scoop out the seeds from the butternut squash halves

Butternut Squash, Sausage, and Wild Rice SoupCreamy Four Cheese Spinach Butternut Squash Recipe

Preheat the oven to 400 degrees F. 2. In a large, oven safe soup pot, combine the butternut squash, garlic, olive oil, honey, sage, paprika, cayenne, cinnamon, and a pinch each of salt and pepper. Toss well to combine. Transfer to the oven and roast for 20-25 minutes or until the squash is tender. 3 Roasted butternut squash and garlic are pureed with onion, carrot, broth, and half and half for a silky smooth, creamy, savory Roasted Butternut Squash Soup. Top it with bacon and sage for perfection. Thanks t Butternut squash is also typically sold pre chopped in the produce section of the grocery store. Creamy Soup (Without Cream) Butternut squash is an absolutely delicious vegetable to use in soups as it is hearty and full of starch which will give your soup that wonderfully rich texture you love without using a thickener or creamy Prepare Soup. While the squash is in the oven, heat 1 1/2 tablespoons of olive oil in a large Dutch oven or deep pot over medium heat, and then add the leeks, carrots, and whole garlic cloves. Cook, stirring occasionally, until the leeks have softened and smell sweet, 5 to 8 minutes Stir in garlic, sage and thyme until fragrant, about 1 minute. Stir in butternut squash, carrots, celery, apple, chicken stock, salt, black pepper, and nutmeg. Close the lid and turn the knob to sealing. Select manual setting; cook on high for 10 minutes. When finished cooking, quick-release pressure