Butternut Squash Soup With Whipping Cream

Butternut Squash Soup With Whipping Cream – This Butternut Squash Roast is creamy, creamy and delicious with roasted vegetables. Great Fall Dinner!

I love a good butternut squash recipe. I’ve tried making it several ways, but my preferred method will always be this one: first roast the vegetables in the oven, then let them simmer before mixing them with cream and turning them into a dreamy bowl.

Butternut Squash Soup With Whipping Cream

If you want to go for a lighter soup, you can always leave out the cream – or just use a teaspoon in each bowl.

Roasted Butternut Squash Soup (video)

Here is a visual overview of the ingredients in the recipe. Stick to the printable recipe chart at the bottom of this post for how many!

Ingredients in roasted butternut squash: onions, garlic, potatoes, carrots, butternut squash, cumin, cumin, salt, pepper, butter, flour, butter and heavy cream.

How to make roasted butternut squash: 1) Put the vegetables on a baking sheet with oil, salt and pepper and 2) roast them in the oven until soft. 3) Saute the spices in a little oil, then add the fried vegetables and batter. 5) Bring to the boil, then 6) stir and 7) add cream to taste. 8) Let it boil for a few minutes.

Butternut Squash Soup (best Roasted Flavor)

I love this soup as a light lunch or dinner – just with homemade bread.

This soup also makes a great appetizer for a special holiday dinner—it goes well with the hearty fall and winter comfort foods you see on the Thanksgiving or Christmas dinner table.

PSI If you try this recipe, please leave it in the comments section and add a star rating to the recipe card – I’d appreciate your feedback! Follow on Pinterest, Facebook or Instagram.

Quick Butternut Squash Soup Recipe (with Apple)

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Per serving: 1 Calories: 248 kcal Carbohydrates: 43 g Protein: 7 g Fat: 8 g Saturated Fat: 2 g Cholesterol: 5 mg Sodium: 92 mg Potassium: 1272 mg Fiber: 7 g Sugar: 7 g Vitamin A: 27564 IU Vitamin C: 62 mg Calcium: 137 mg Iron: 3 mg

After marrying my husband, who is a professional chef, I realized I needed to up my game in the kitchen. Now I’m sharing my favorite crazy family recipes on Savory Notes: chef-approved, kid-friendly, and easy for everyday home cooks like you and me! Learn more. I feel like I have to redeem myself. My kids have been sick since eating pumpkin, like 9 years ago. Nine years ago! They act like a traumatic event. I admit I got the recipe from my cousin’s wife and it wasn’t heaven sent, but I think my kids were dramatic.

Instant Pot Butternut Squash Soup Recipe

So I decided to try a butternut squash cousin, a creamy butternut squash soup, and see how my kids liked it. This time I made it from scratch and made it on the road. I grabbed one of my favorite kitchen resources—the CLOSE Bible—off the shelf and started looking at what goes well with butternut squash. I was not surprised by my findings. Butternut squash combines well with butter, wood, onion, cream, chicken stock, walnuts and parmesan cheese.

The kids loved it and really appreciated it, which is a relief. They actually ate the whole bowl!

This creamy butternut squash is made with roasted butternut squash, which I think is the key ingredient to making a great meal. Roasting brings out the best parts of the vegetable, and of course the butternut squash is sweet and tender.

Classic Butternut Soup With Spiced Whipped Cream

The onions and carrots are then fried in oil to caramelize and bring out their flavor. A touch of garlic is added and you can use fresh garlic or granulated garlic powder. Chicken broth is essential in soups because it acts as a flavor enhancer.

I love using fresh herbs in my cooking because they are so good for you! They can turn a dish into a phenomenon in a small quantity. They also add flavor without adding fat and calories. I reach for tree leaves to add to this creamy butternut squash dish because it gives a fresh earthiness that screams Fall.

A touch of heavy cream adds richness and is the perfect addition to a toasted butter crust. You can always substitute half and half if you want to cut some calories.

Butternut Squash Soup + Video (tons Of Flavor! Healthy, Make Ahead, Freezer Instructions)

I am an award winning recipe developer. Cover of Food Network Magazine. Two-time Pillsbury Cooking Finalist. I am passionate about sharing my best recipes so you can succeed in the kitchen! Perfect for lunch, dinner or as a Thanksgiving appetizer

Comfort food is essential during the cold fall and winter months. Our family likes to make chicken pot pie, lasagna, chicken and casserole, creamy chicken pot soup, spaghetti and casserole. We also like lighter comfort food.

This classic butter crust is creamy, nutritious and very convenient! We like to serve it with crusty bread or homemade cookies. It will warm and fill you up!

Maple Butternut Squash Soup Recipe — The Mom 100

I love this butternut squash soup recipe because it is delicious and SUPER easy. It is made in the Kitspot and takes 25 minutes from start to finish.

Don’t worry if you don’t have a crock pot at the moment, you can cook it in the oven or slow cooker, it just takes a little longer.

Enjoy for lunch or dinner! The leftovers are great and the meals freeze great too! This is a winning recipe!

Roasted Butternut Squash Soup Recipe

If you don’t have a Instant Pot, you can cook this soup in a large pot on the stove or slow cook.

For the stovetop, heat the olive oil in a large pot over medium-high heat and cook the vegetables until soft, about 3-5 minutes. Add the vegetable stock, butternut squash, apple, nutmeg, cinnamon, nutmeg, rosemary, salt, pepper and nutmeg, if using.

Reduce heat to low and simmer for 20-30 minutes or until butternut squash is tender. Puree the beans in a bowl with an immersion blender or puree in a blender.

Butternut Squash And Red Pepper Soup

For the slow cooker, add all the ingredients to the slow cooker and cook on low for 6-8 hours and on high for 3-4 hours. Mix with an immersion blender or blender.

This dish is vegan, vegetarian and gluten-free, but you’d never know it because it’s so creamy and delicious. No cream or butter in this soup, the butter crust is thick and creamy!

One bowl of this dish will warm you up and fill you up! The green apple adds a nice balance to the sweet butter crust. Fresh thyme, rosemary, cinnamon and a pinch of nutmeg add a lot of flavor to the soup.

Roasted Butternut Squash And Carrot Soup (low Carb, Gluten Free)

Gray is nice and simple, but it’s always nice to add extras, especially if you’re serving guests. Makes the soup taste even better 🙂

Allow the batter to cool to room temperature, then transfer to an airtight container. Refrigerate for up to 5 days. Heat in the microwave or on the stove.

Soup also freezes beautifully. Transfer the cooled soup to a freezer container or freezer bag and freeze for up to 3 months.

Butternut Squash Soup With Cream Cheese

This easy, creamy butternut squash soup is probably made in a crock pot and is the perfect healthy fall meal! You can cook it on the stove or slow cook it.

Store leftover soup in an airtight container in the refrigerator for up to 5 days. Freeze for up to 3 months.

Calories: 159 kcal, Carbohydrates: 36 g, Protein: 3 g, Fat: 3 g, Saturated fat: 1 g, Sodium: 876 mg, Potassium: 896 mg, Fiber: 6 g, Sugars: 10 g, Vitamin A: 26074 IE, Vitamin C: 51 mg, Calcium: 121 mg, Iron: 2 mg

Creamy Butternut Squash Soup With Orange And Saffron

I’m Maria and my husband is Josh. We love to cook, bake and entertain. We love making simple, fresh, family-friendly recipes. We like to sit around the table with good food, good conversation and good friends and family! Our kitchen is always open! The recipe has been sent to your email. I also sent you your free login information. You can use it in any of my favorite recipes.

Common ingredients are easy to find, and I think you’ll love this creamy, easy butternut squash soup recipe. The perfect silky, comforting, veggie-laden way to serve this classic vegetable for fall and winter! I originally made a coconut milk version of this mushroom crust recipe when I had some roasted butternut squash and a can of coconut milk.

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