Butternut Squash Soup | #Homemade
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Today we're making a delicious homemade butternut squash soup!
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Butternut Squash Soup
2 medium butternut squash
1 tbsp oil
6-8 fresh sage leaves
1 yellow onion, finely diced
1 Granny Smith apple, peeled and diced
8 cups vegetable or chicken broth
salt and pepper
⅓ cup heavy cream or cashew milk (optional)
pumpkin seeds for garnish
Preheat oven to 375°F.
Using a large sharp kitchen knife carefully remove the top and bottom from squash. Cut it in half lengthwise.
Scoop out the seeds.
Coat the cut-side of the squash with oil and season with salt and pepper.
Place the squash, cut side up, on a parchment-lined baking sheet.
Roast squash for 1 hour or until it’s fork tender.
Remove squash and allow it to cool until it’s safe to handle.
Use a large spoon to scoop the squash out of the skin and set it aside.
In a large Dutch oven or saucepot heat oil over medium-high.
Add sage leaves and fry them for 1-2 minutes.
Remove sage leaves from oil and set aside for use as garnish.
Add onion and apple and sauté until they’ve softened.
Add vegetable broth, squash, salt and pepper.
Bring mixture to a boil and then reduce heat to medium-low and simmer for 20-30 minutes.
Turn off heat and stir in cream.
Puree soup using an immersion blender or a traditional blender.
If using a traditional blender, remember to only fill your blender 1/3 full. Remove the centre insert in the lid of your blender to allow hot air to escape. And cover ¾ of the hole with a kitchen towel to avoid splashes. Use extreme caution as not following these steps can result in a dangerous accident.
Serve soup garnished with fired sage and toasted pumpkin seeds.
USE EXTREME CAUTION WHEN BLENDING HOT LIQUIDS. Follow manufacturers recommended instructions when using appliances.
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BUTTERNUT SQUASH SOUP | how to make roasted butternut squash soup
Butternut squash soup is a classic fall and winter soup recipe. But today we're roasting the butternut squash, which gives so much more depth of flavor and makes the soup easier to prepare (as you don't have to peel and cut the butternut squash).
My butternut squash soup recipe is made from roasted #butternutsquash, onions, garlic, maple syrup, cinnamon, nutmeg, vegetable broth, salt and pepper. It's naturally ultra-creamy (without any cream). But if you do tolerate dairy, adding just a tablespoon or two of fresh butter definitely boosts the creaminess factor.
This soup is gluten-free, vegetarian and paleo friendly. It can also be made vegan. It's delicious for Thanksgiving and other holidays. Enjoy!
For more #healthyrecipes and Thanksgiving recipes head to my website: downshiftology.com
FULL RECIPE: Roasted Butternut Squash Soup:
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Roasted Butternut Squash Soup - Easy Butternut Squash Soup Recipe
Learn how to make Roasted Butternut Squash Soup! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Butternut Soup recipe!
Squash & Carrot Soup with Sage & Parmesan | Waitrose & Partners
Partner and Food Editor Silvana Franco makes this squash and carrot soup with sage and parmesan. The warming flavours are ideal for autumn evenings.
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
30g unsalted butter
2 tbsp extra virgin olive oil
2 onions, finely chopped
3 garlic cloves, crushed
1kg butternut or golden butternut squash, peeled, deseeded and roughly chopped
500g carrots, peeled and roughly chopped
1 litre fresh chicken or vegetable stock
12 sage leaves
½ tsp chilli flakes
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Butternut Squash Three Ways | Jamie & Gennaro | Realtime Recipes
Healthy, cheap and nutty - no not Jamie Oliver, we are talking butternut squash! Jamie was live to show how versatile this nutritious vegetable can be with three quick recipes all shot in real time with the very lovely Gennaro Contaldo.
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Roasted Acorn Squash & potatoes Soup , Vegan
1 small acorn squash (cut in half)
2 carrots diced
2 celery sticks diced
1/2 onion diced
2 small potatoes large diced
1 tsp garlic clove minced
2 tbsp olive oil
1 tsp dried parsley
3-4 cups vegetables broth
1 tsp kosher salt
1/2 black pepper
Pre-heat oven at 400F
• Wash and cut the squash in half.
• Remove seeds
• season with salt, pepper and 1 tbsp olive oil
• bake for 25-30 minutes or until tender
•on a 2 qt pot add 2 tbsp olive oil on medium heat
• sauté carrots, onion & celery for 3 minutes
• add garlic and potatoes
• salt & pepper
• 3 1/2 vegetables broth
• 1 tsp parsley
• simmer on low heat for 15 minutes
• remove the squash from oven
• allow it to cool
• scoop out the squash
• add the squash to the simmering soup
• simmer for 2 more minutes
• garnished with pumpkin seeds, drizzle olive oil and garlic croutons
• some pepper (optional)
Enjoy this vegan soup
Butternut Squash 4 Ways
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VEGAN || Spicy Acorn Squash Soup
This creamy, spicy, rich vegan soup is an absolute fall favorite!
Check out the full recipe on our blog!
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Slow Cooker Squash Soup
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- 1 3/4 pounds winter squash (butternut, buttercup, kabocha)
- 1 cup chopped celery
- 3/4 cup chopped carrots
- 1 cup diced onion
- 4 garlic cloves
- 2 apples
- 2 tablespoons fresh minced ginger
- 1 teaspoon curry powder
- 3/4 teaspoon cinnamon
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 15-ounce can pumpkin puree
- 1 15-ounce can coconut milk
- 6 cups chicken stock
- 2 tablespoons cider vinegar
Clean squash by removing the ends and cutting down the middle lengthwise. Scoop out the seeds with a spoon and peel and dice the squash into 1/2-inch pieces. Place in a slow cooker.
Add the celery, carrots, diced onion and smashed garlic cloves.
Remove the core from the apples and cut into 1/2-inch pieces, The peel can be left on for added texture or removed if desired.
Prepare the ginger by peeling with a spoon and finely mince using a Microplane.
Add to the slow cooker with the curry, cinnamon, salt, pepper, pumpkin puree, coconut milk, and chicken stock.
Cover with the lid and set on high for 6-8 hours.
When finished, a knife should pierce the squash and apples with no resistance.
Use an immersion blender and puree the soup, leaving a little texture. Alternatively, the soup can be pureed in a blender in batches.
Stir in the vinegar before serving to wake up the flavors. This can be served with a dollop of Greek yogurt and a few cilantro leaves as garnish.
How to Make The Best Butternut Squash Soup | The Stay At Home Chef
Butternut Squash Soup is a creamy bowl of comfort food goodness! It's easy to make, full of healthy vegetables, and ready in under 30 minutes.
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More Amazing Dinner Ideas:
• 3 tablespoons salted butter
• 1 yellow onion, peeled and diced
• 1 butternut squash, peeled, seeded and cubed
• 4 medium carrots, peeled and diced
• 3 stalks celery ribs
• 1 apple, peeled, cored, and cubed
• 4 cups vegetable broth
• 1 teaspoon salt (to taste)
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 1 cup heavy cream
00:00:35 - How to cut butternut squash for butternut squash soup
1️⃣ 00:00:12 - Melt the butter in a large pot over medium-high heat. Add in onion and saute for 5 minutes, until onions are soft and translucent.
2️⃣ 00:00:59 - Add in butternut squash, carrots, celery, apple, and vegetable stock. Season with salt, nutmeg, and black pepper. Bring to a boil.
3️⃣ 00:01:45 - Reduce heat to medium-low and simmer for 15 to 20 minutes, until all vegetables are tender.
4️⃣ 00:01:57 - Puree using an immersion blender, or transfer in batches to a food processor or blender. Blend until smooth. Stir in heavy cream and serve hot.
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Revisit some archive Ramsay classics from the channel, and be inspired to cook this winter. Recipes include a roasted tomato soup with cheese on toast, beef brisket, apple and cranberry crumble, shepherds pie and a spiced rice pudding.
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It helps removing toxins from the liver,removes dampness from the body,removes heat and stop cough,strengthens the spleen and calms the nerves.
Butternut Squash Soup
2 cups vegetable stock
2 cloves garlic, peeled and minced
1 carrot, peeled and diced
1 Granny Smith apple, cored and diced
1 medium (uncooked) butternut squash, peeled, seeded and diced
1 sprig fresh sage
1 white onion, diced
1/2 teaspoon salt, or more to taste
1/4 teaspoon freshly-ground black pepper, or more to taste
1/8 teaspoon cayenne, or more to taste
pinch of ground cinnamon and nutmeg
1/2 cup canned coconut milk
optional garnishes: extra coconut milk and a sprinkle of cayenne pepper (or smoked paprika)
Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a slow cooker. Toss to combine.
Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork. Remove and discard the sage. Stir in the coconut milk.
Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.) Taste, and season with additional salt, pepper and cayenne if needed.
Serve warm, with optional garnishes if desired.
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Butternut Squash Soup and Roasted Acorn Squash Recipe | Fall 2019
In this video I share with you two different squash recipes! The first is a roasted acorn squash recipe and the second is a delicious butternut squash soup with a hidden ingredient...apple.
SUBSCRIBE if you enjoy!!...........................................
Butternut Squash soup recipe:
1 roasted butternut squash
1-2 TBS of Coconut oil
1 onion chopped
2 granny smith apples
4-6 cups chicken/bone broth
salt and pepper to tast
Roast squash for 50 minutes in 350 degree oven. In a stock pot add the coconut oil turn to med. heat. Add apples chuncks and onion. Saute until tender. Add the butternut squash and chicken broth. Cook on Med-high heat for about 15 minutes. Add salt and pepper to taste. Take off of heat and use immersion blender. Blend until creamy.
Serve warm with a dollop of greek yogurt, sour cream or add half and half.
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How to Make Ina's Roasted Winter Vegetables | Food Network
Get the recipe:
Roasted Winter Vegetables
Recipe courtesy of Ina Garten
Total: 55 min
Prep: 20 min
Cook: 35 min
Yield: 8 servings
1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped flat-leaf parsley
Preheat the oven to 425 degrees F.
Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
Sprinkle with parsley, season to taste, and serve hot.
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Easiest & Healthiest Butternut Squash Soup Recipe || vegan
* Butternut Squash Soup Recipe *
- 1 medium butternut squash
- 1/2 of a red onion (approx half cup)
- 2 garlic cloves
- 1 tbs maple syrup
- 1/2 tsp cinnamon (or less)
- 1/4 tsp black pepper
- 1/4 tsp Himalayan salt
- sprinkle of red pepper flakes
- 1/2 cup to 1 cup of hot water (option to sub for vegetable stock or coconut milk)
- Bring about 3 inches of water in a medium sized pot to a boil
- Cut the butternut squash in half, then scoop out the seeds and stringy part with a spoon
- Cut the squash into quarters (or small enough to fit in your steamer tray). Place the pieces in your steamer tray, and into your boiling pot
- Steam the squash for approx 30 minutes (or until fully soft and cooked)
- Use a small knife to cut the rind off of the squash. Transfer the squash into a high powered blender
- Add the red onion, garlic, maple syrup, cinnamon, black pepper, salt, and hot water (left over from steaming) into the blender
- Blend the soup until fully mixed
- Pour into a bowl, sprinkle red pepper flakes on top
- Enjoy :)
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Healthy green pumpkin carrot soup for weight loss
Butternut squash soup, fast n easy!
Just blend squash, onions,carrots, celery sauted in olive oil. Fill pot to cover veggies with chicken or veggie broth, and salt n pepper to taste. Make some good toast with butter and it's a great meal for a few days.????????
stuffed acorn and butternut squash soup dishes
in this video i make a butternut squash soup, and a stuffed acorn squash dish. squash shouldn't be avoided in the supermarket produce isle. they have so many different flavors and can be used in all sorts of ways. hopefully this video will give you some ideas on how to use squash in your recipes.
Apple-Butternut Squash Soup - Martha Stewart
This quick soup blends tangy, sweet apples with mellow butternut squash; cumin, coriander, ginger, and cayenne add vibrant flavors.
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Roasted Butternut Squash Recipe
For this recipe and more visit
In this video, April prepares a simple side dish that is perfect for the winter months. It is simple but the pop of color on the top looks beautiful. This would be delicious paired with a slow cooked roast!
6 cups Butternut Squash, peeled and cubed
1/2 Onion, roughly chopped
1 1/2 Tbls Fresh Sage (1tsp Dried)
1 Tbls Pure Maple Syrup (could sub Honey)
2 Tbls Extra Virgin Olive Oil
3/4 tsp Salt
1/2 tsp Pepper
Preheat oven to 425 degrees
Toss all ingredients together on a large sheet pan in an even layer
Roasted for 12 minutes, toss and bake another 12-15 minutes, or until squash is lightly browned on the edges
Kalabasa Bola bola (healthy easy squash recipe)
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Butternut Squash Apple Soup
This Butternut Squash Apple Soup recipe is so simple and easy! You start with a base of chopped onions, celery, and carrots. Add the chopped butternut squash, the chopped apple, stock, and seasonings, and cook until done.
1 medium yellow onion, chopped (about 1 cup)
1 celery rib, chopped (about 3/4 cup)
1 carrot, chopped (about 3/4 cup)
2 Tbsp butter
1 butternut squash, peeled and chopped, seeds discarded (see How to Peel and Cut a Butternut Squash)
1 tart green apple, peeled, cored, chopped (squash and apple ratio should be 3:1)
3 cups chicken stock or broth (use vegetable broth if cooking vegetarian)
1 cup water
Pinches of nutmeg, cinnamon, cayenne, salt and pepper
See the full recipe here:
Instant POT Ginger and Butternut Squash Soup
Hi Guys! Today we are cooking a delicious Instant POT recipe! Ginger and Butternut Squash Soup. It's perfect for the cooler Fall weather coming up! This recipe is also low carb and Keto friendly! :)
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Easy Pumpkin Puree Recipe from Scratch - How to Make Homemade Pumpkin Puree
For the full Homemade Pumpkin Puree Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste:
How to make homemade pumpkin puree from scratch to be used in your favorite pumpkin recipes.
Skip the can and make your own pumpkin puree at home. It’s easy, smells incredible and works perfectly in your favorite pumpkin recipes. Look for baking pumpkins often labeled “sugar pumpkins” or “pie pumpkins”. There’s lots of variety so if you are buying directly from the farmers at farmer’s markets, ask them which pumpkin works best for your needs. This method works with most winter squashes — think butternut, acorn or interesting varieties like honeynut.
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Vegan Squash Soup
An easy recipe for vegan squash soup!
canola, vegetable, or olive oil
1/2 an acorn squash
curry powder (to taste)
tandoori masala powder (to taste)
1 tbsp vegetable stock powder
If curry powder and tandoori aren't your spices of choice, feel free to substitute with whatever you have.
What I Eat In A Day As A Model | Favorite Fall Recipes with Pumpkin | Sanne Vloet
What I Eat In A Day As A Model | Favorite Fall Recipes | Sanne Vloet
How is Wellness Month going for you? Have you been keeping up with your health goals and has everything we've done on the channel been helpful? I'm really excited read your comments and hear your stories so please share! The best thing about fall for me is the cozy feeling of sweaters, the smell of candles, and smell of pumpkins spice lattes in all of my favorite cafes! I was inspired by the use of pumpkins so I wanted to share a video experimenting with new healthy recipes using pumpkins.
Good nutrition is a key to great physical and mental health. Getting all the right vitamins and minerals is very important so I always try to eat local organic food which are in season. Thankfully it's PUMPKIN SEASON here in New York. What vegetables and fruits are in season in your area?
Holidays are upon us and I want to give you guys some extra inspiration for some amazing healthy fall inspired dishes. Let's make some amazing pumpkin breakfast, lunch, and dinner recipes together. Yes, I know you might be thinking pumpkin for breakfast, but trust me, it's so GOOD!
I'm adding the ingredients below and you can follow along with the video to see how I prepare these dishes. I tried something new with the filming and editing for this video so like always please let me know what you think!
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Can't wait to hear what you guys think!
- 1 1/4 Oat flour
- 2 teaspoons baking powder
- 3/4 teaspoon pumpkin pie spice or a mix of Cinnamon/Ginger/Nutmeg
- 1/2 cup of pumpkin puree
- pinch of salt
- 1 1/2 cup almond milk
- 1 teaspoon almond extract
- 3 spoons maple syrup
- 1 tablespoon of coconut oil
Kale Salad :
- 1 Acorn Squash
- Coconut Oil
- 1 pack of Kale
- Dried cranberries
- Roasted pumpkinseeds
- Crumbled goatcheese or feta
- Olive Oil
- Lemon juice
- 1 kilo or 2 packs Butternut-squash
- 2 big Carrots
- 2 Onions
- 2 Garlic gloves
- 1 Liter or pack vegetable broth
- 1 can coconut milk
Thai Pumpkin Curry:
- 4 tbsp Thai Yellow Curry Paste ( or little bit more, taste )
- 2 Onions
- 1 kilo Pumpkin
- 250 ml Vegetable Stock
- 1 Can Coconut Milk
- 1 Can Chickpea or navy beans
- Dried lemongrass
- Olive Oil
How to Make Butternut Squash Puree for Babies /How to make and store baby food
Learn how to prepare butternut squash baby food for your little one
This recipe is intended for babies 6 months and up.
Wholesome butternut squash is packed with antioxidants, fiber, and vitamins, making it one of the best foods for your baby.
Butternut squash is a type of winter squash, believed to originate in Mexico and now popular all over the world.
Yellow squash baby food recipe
The best baby food recipe! Organic baby food recipes
How to make butternut squash baby food
Butternut Squash Soup
How-to make Butternut Squash Soup:
1 Butternut squash
1/4 c. sliced red onion
1/2-1 organic carrot (peeled & cut in quarters)
Salt & Pepper
2-2 1/2 c. chicken stock
teeny pinch each of nutmeg & cinnamon
Preheat oven to 375 degrees
Cut squash in half
Place face up in roasting pan filled with 1 water
Bake uncovered for 60-90 minutes (until squash is tender when pricked with fork)
Scoop pulp and veggies into blender along with chicken stock and spices until desired consistency is achieved.
Be healthy and enjoy!
Recipe: Crimson Shults
Video Credit: Allison Pitts
Music: “Ad Lib Blues” by Lester Young
#fortheloveofvegetables #butternutsquash #soup #livepure #detox #crimson #healthyrecipes
Home made cat food made of pumpkin/squash..????
Home made cat food, Healthy and Budget friendly can last up to 2 to 3 days????
Sharing my Home made cat food that can last up until 2 to 3 days????
Chicken Home made cat food
Chicken (small , cut )
Cup of water ????
Fish Home made cat food
Fish (small , cut )????
Cup of water ????
Boiled them together and store it in fridge it can only last up 2 to 3 days????
???? if you notice your cat will vomit
???? its normal because of anti hairball (squash / cat grass)
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