pioneer woman butternut squash soup
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pioneer woman butternut squash soup
Ingredients
Soup:
Topping:
Directions
For the soup: Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until beginning to soften, about 5 minutes. Add the squash and cook, stirring occasionally, until beginning to brown around the edges, 8 to 10 minutes. So, Add the garlic and cook for another minute. Pour in the chicken stock, add the thyme and sage and bring to a simmer. Simmer until the squash is very soft, 10 to 15 minutes. Stir in the heavy cream. Puree using an immersion blender. Season with salt and pepper. Serve immediately, or let cool completely, pour into freezer bags, label and freeze.
Pioneer Woman’s Roasted Butternut Squash Soup
Ingredients
- 1 butternut squash of 2 kg
- 1 onion
- olive oil
- salt
- 875 ml chicken broth
- 250 ml liquid cream
- 1 tbsp honey
- Sour cream for serving
Cooking Method
Preheat the oven to 220 ° C.
Cut the squash in half lengthwise and core it with seeds. Place squash, cut side up, and onion on a baking sheet. Add salt and a drizzle of olive oil. Bake for 55 to 60 minutes or until the butternut squash is tender and starting to brown.
Scrape the flesh of the squash and place it in the bowl of a blender with the peeled roasted onion. Add 250 ml of the chicken broth and mix until the mixture is smooth.
Pour the mixture into a saucepan, add the remaining broth, cream and honey. Heat over medium heat until the soup is heated through. Serve with sour cream and good nut bread.
Serve with your choice of:
- Plain yogurt and a lime wedge. You can flavor the yogurt with mango chutney.
- Replace the yogurt with coconut milk added at the end of cooking and a spinach or baby spinach, garnish the soup with roasted flaked almonds.
ROASTED BUTTERNUT SQUASH AND BACON SOUP
By far the best butternut squash soup ever, with the help of those crisp bacon bits blended right into the soup!
INGREDIENTS:
- 1 butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
- 1 onion, diced
- 1 red bell pepper, chopped
- 4 slices bacon, diced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
FOR THE SOUP
- 4 slices bacon, diced
- 1/2 teaspoon dried thyme
- 2 1/2 cups chicken stock, or more, to taste
- 1/4 cup crumbled goat cheese
- 2 tablespoons chopped chives
DIRECTIONS:
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- 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.*
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
- Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender.
- Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until desired consistency is reached.
- Serve immediately, garnished with bacon, goat cheese and chives, if desired.
Butternut Squash, Sausage & Tortellini Soup
Ingredients
- 1 Tbsp olive oil
- 2 Tbsp garlic (chopped)
- 3 1/4 cups butternut squash (cubed)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
- 1/8 tsp ground nutmeg
- 2 cups low-sodium chicken broth
- 2 cups smoked gouda (shredded)
- 13.5 oz coconut milk
- 9 oz cheese tortellini (frozen)
- 1 lb ground sausage
- green onions (chopped, for topping)
Instructions
- Heat oil in a dutch oven or large stock pot, over medium heat. Add garlic, cubed squash, salt, pepper, smoked paprika and nutmeg. Stir to coat.
- Cover and cook for 6-8 minutes, or until squash is slightly softened. Add broth, bring to a simmer, and cook for 8-10 minutes until squash is completely tender.
- Use an immersion blender to blend until smooth. (Alternately you can use a blender, blending in batches and then returning to the pot.)
- Slowly stir in the cheese, until melted, then stir in coconut millk.
- Add tortellini, cover and cook for 9 minutes, until tender.
- Meanwhile, cook the sausage in a medium skillet, breaking up with a spatula until browned and cooked through. Drain well and add to the soup. Stir to combine.
- Ladle into soup bowls and serve topped with chopped green onions, if desired.
pioneer woman pumpkin squash soup
INGREDIENTS
2 tablespoons olive oil
1 medium yellow onion, very finely chopped
3 cloves garlic, grated
1 (15-ounce) can pumpkin purée (about 2 cups)
2 tablespoons fresh thyme leaves, plus more for serving
3/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspon freshly ground black pepper1/8 teaspoon ground ginger
1/8 teaspoon cayenne pepper
2 cups low-sodium vegetable broth
2 tablespoons maple syrup
2 tablespoons heavy cream
Toasted pumpkin seeds and flaky sea salt, for serving (optional)
INSTRUCTIONS
Cook the aromatics. Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic and cook until fragrant, 3 to 4 minutes.
And, Add the pumpkin and spices. Add the pumpkin purée, thyme, salt, cumin, black pepper, ginger, and cayenne pepper. Cook over medium-low until steaming and fragrant, about 5 minutes.
Add the vegetable broth. Add the vegetable broth and cook for 3 to 4 minutes, stirring constantly. (The mixture will bubble.)
Add the maple syrup and cream. Remove from heat and stir in the maple syrup and heavy cream. (At this point, for a creamier soup, you can use an immersion blender or transfer to a blender to purée until it reaches your desired consistency.)
Garnish and serve. Serve warm, garnished with the pumpkin seeds, flaky salt, fresh thyme leaves, and more black pepper.
Elevate Canned Pumpkin with Sweet and Savory Add-Ins
Think of this soup as one step up from buying a box of pumpkin soup at the store. You’re still using a grocery store shortcut (canned pumpkin), but you get total control over the flavor, and it’s ready in less time than a trip to the supermarket.
Canned pumpkin is kind of blah on its own, so you need to give it a little love in the form of spices, fresh herbs, and a hint of something sweet.
- Spices: You’re likely used to pairing pumpkin with warming fall spices such as cinnamon and nutmeg, but save those for pumpkin bread. If I’m enjoying a pumpkin dish for dinner, I like to amp up the savory flavors and add a bit of heat, which is why in this recipe you’ll find earthy, smoky cumin, freshly ground black pepper, cayenne pepper, and spicy ground ginger.
- Fresh herbs: A fresh herb brings homemade soups to life and sets them apart from anything you buy at the store. I like fresh thyme, because it requires the least amount of prep — just strip the leaves from the stems and throw the whole leaves into the soup. Save a few for garnish, too.
- Maple syrup: Just a drizzle of maple syrup gives this soup the perfect sweet and savory balance, as well that signature caramel-y flavor.
pioneer woman butternut squash soup calories
Calories per Ingredient
Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.
Calories per serving of Butternut Squash Soup
147 calories of Neufchatel Cheese, (2 oz)
123 calories of Butternut Squash, (1.50 cup, cubes)
45 calories of Brummel & Brown, Original Spread made with Yogurt, 1 Tbsp, (1 serving)
10 calories of Chicken Broth, (1 cup (8 fl oz))
6 calories of Onions, raw, (1.50 tbsp chopped)
2 calories of Garlic, (0.50 clove)
1 calories of Pepper, red or cayenne, (0.25 tsp)
0 calories of Pepper, black, (0.06 tsp)
0 calories of Marjoram, dried, (0.13 tsp)
What is the easiest way to peel butternut squash?
Our favorite trick: Pierce the squash several times with a fork, cut off both ends, then microwave it for 3 minutes. Let it cool until it doesn’t burn your hand, then peel away. It’ll be much easier. If you want to save even more time, use 6 cups of store-bought pre-peeled and chopped butternut squash. (It’s easy to find in the refrigerated produce section of most grocery stores.)
What flavors go well with butternut squash?
The winter gourd’s subtle sweetness pairs well with warm spices. Here, we use curry powder, but you could also sub in 1 tablespoon Thai red curry paste. If you’re not a fan of curry, simply omit the addition of either.
Though butternut squash is already pretty creamy in texture on its own, coconut milk adds extra body as well as a slightly fruity undertone. The fat in coconut milk tends to separate from the milk, so this recipe calls for blending it first. (You’ll need to return all the soup to the blender to puree anyway.) Alternatively, you can shake the can of coconut milk before opening, which is a good move if you plan to use your immersion blender to puree the soup right in the pot! If you already have some heavy cream in the fridge, feel free to swap it in.
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