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Butternut Squash Soup

Butternut Squash Soup

Butternut squash soup contains low amounts of fat and cholesterol, making it very popular with those who are health conscious. Here are some recipes for this soup, which you will enjoy having with any meal.
Ningthoujam Sandhyarani
Butternut squash is a sweet tasting and nutty flavored winter squash, used widely in making soups, muffins, and casseroles. Commonly known as butternut pumpkin, it can be toasted and roasted with flavorful herbs and spices. The secret of this vegetable and/or fruit is the rich source of vitamins, fiber, potassium, and magnesium; while containing negligible amounts of fats and cholesterol. Thus, butternut squash soup, prepared after removing the skin and seeds, is often recommended as a healthy recipe for heart patients and those who have digestive problems and colon cancer.

The soup of Butternut squash is an easy and less time-consuming item, provided you know the various methods of cooking this winter squash. The calorie content of this soup depends on the ingredients you use in making the recipe. However, a cup of regularly prepared butternut squash soup contains approximately 90-100 calories. Let's take a look at the various ways of making this super delicious soup.

Chicken Broth and Butternut Squash Soup

  • Butternut squash, 1 (peeled and seeded)
  • Chicken broth, 6 cups
  • Medium-sized onion, 1 (finely chopped)
  • Butter, 2 tbsp. (preferably unsalted)
  • Nutmeg, ½ tsp.
  • Salt and pepper to taste
Directions for Preparation

Cut the already peeled butternut squash into 1-inch cubes. In a large cooking pot (or pan), melt butter and add onions. Sauté onions for about 5 minutes, until they turn translucent. To this, add butternut squash and stir occasionally on a low flame. Stir in chicken stock, boil, and simmer for about 30-35 minutes, until the squash cubes turn soft and tender. Remove the cooked squash with the help of a slotted spoon and blend in an electric mixture for about 2 minutes. Then, add this pureed squash to the soup pot. Season with nutmeg, salt, and pepper and serve.

Butternut Squash and Vegetable Soup

  • Medium-sized butternut squash, 1 (peeled, seeded, and cubed)
  • Medium-sized carrot, 1 (cut into pieces)
  • Medium-sized potatoes, 2 (cut into pieces)
  • Chicken stock, 1 container
  • Small onion, 1 (chopped)
  • Celery, 1 stalk (chopped)
  • Salt and black pepper to taste
Directions for Preparation

In a large pot, melt butter and add the ingredients - onion, butternut squash, carrot, and potatoes. Stir and cook the vegetables for about 5-7 minutes and pour chicken stock (enough to dip the vegetables). Bring the soup to boil and simmer on low flame for another 30 minutes or until the squash and other vegetables are cooked well. Transfer this into a mixer and blend for 2-3 minutes. Pour the soup mixture into the cooking pot and add remaining chicken broth. Season with salt, black pepper, and chopped parsley (optional) and serve hot.

Butternut Squash and Apple Soup

  • Butternut squash, 1 (peeled, seeded, and cubed)
  • Tart green apple, 1 (peeled, cored, and cut into pieces)
  • Carrot, 1 (chopped)
  • Green onion, 1 (chopped)
  • Celery, 1 stalk (chopped)
  • Chicken stock, 3 cups
  • Unsalted butter, 1 tbsp.
  • Pinches of cinnamon, nutmeg, salt, and pepper
Directions for Preparation

In a large saucepan, mix and combine the ingredients - butter, onion, celery, and carrot. Cook the mixture for 5-6 minutes and add the remaining ingredients, butternut squash, apple, and chicken stock. Bring the soup mixture to boil and simmer for about 15 minutes. Check whether the squash is tender by piercing with a fork. If cooked well, transfer the mixture to a blender and make a puree out of it. Add salt, pepper and spices and serve.

Apart from soup, you can also use butternut squash in making mouth-watering pumpkin pies. Or else, roasted butternut squash cubes flavored with cinnamon, thyme, and nutmeg can be served as a delicious side dish in any meal.