This soup requires three-pounds of butternut squash, which is roughly one medium to large gourd. To ensure you have the correct size, use the scale in the produce department (or a scale at the ...

In a large heavy stockpot, melt the butter over medium high heat. Add the onions, bay leaves and sugar, and cook, stirring, until the onions are soft and lightly golden, about 10 minutes.

And, if you’d rather not cut a butternut squash, look for the pre-cut, fresh squash in your store’s produce department. I don’t recommend frozen squash. Cut the squash into cubes for roasting.

Peel squash, remove seeds and cut into 1-inch cubes. Melt butter over medium heat in a large Dutch oven or saucepan. Add leek, carrots and onion. Brown for 10 minutes, stirring occasionally.

I love to make soup all year around but, when the cold weather sets in, soup seems to be my favorite meal. Growing up, we had various soups such as chicken, turkey, escarole with tiny meatballs ...

Return pureed soup to Dutch oven over medium, and stir in paprika, pepper, nutmeg, and remaining 3/4 teaspoon salt. Stir in remaining 2 cups chicken broth, 1/2 cup at a time, until desired ...

Carefully use your immersion blender to blend soup completely, then add 1 to 2 tablespoons butter or olive oil, to taste, and blend again. Taste and blend in more salt and pepper, if necessary.

Ingredients 3 medium butternut squash (about 5 pounds), halved, peeled, and seeded 2 tablespoons unsalted butter 1 large onion, coarsely chopped 1 tablespoon curry powder Kosher salt Freshly ...

This butternut-squash soup is quick to make, full of warming spice and highly adaptable. A brown-butter streusel topping balances the silky base with a satisfying crunch.

If you love butter with more butter on top, this is the soup for you. It’s like eating butter melted into cream with a dash of squash for flavor. 190 calories, 13 g fat, 4 g sugar, 490 mg sodium.