This healthy comfort food favorite couldn’t be any easier to make. My version of butternut squash soup recipe is made for ...

This creamy butternut squash soup recipe requires no cream and can be made in less than an hour. Here's how to make the comfort food classic.

This butternut squash soup recipe is the only one you'll ever need. Here's how to make it For seasoned cooks and kitchen novices, cookbook author and nutritionist Robin Miller takes it back to ...

Well, this stovetop butternut squash soup goes from stove to table in under 45 minutes. We altered the recipe here to make it a lower-carb soup, because we made it with full-fat coconut milk .

LIKE BUTTERNUT Beyond a final swirl of cream and scattering of crispy chickpeas, this soup is all about the pure flavor of the squash Photo: Jenny Huang for The Wall Street Journal, Food Styling ...

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.

Bring to boil on high heat; reduce heat to low, cover and simmer 30 to 40 minutes or until squash is very tender. 2. Puree in food processor fitted with the metal blade in small batches until smooth.

Ingredients. 2 cups butternut squash, cubed; 3 tablespoons olive oil; 1/2 pound sausage, crumbled (I prefer a spicy sausage) 4 garlic cloves; 8 ounces spinach ...

1. In a soup pot over medium heat, heat the canola oil. Add the onion, celery, salt, and pepper. Cook, stirring often, for 8 minutes, or until softened.

Add the butternut squash, broth, rice milk, cinnamon, nutmeg, salt and pepper. Bring to a simmer over medium heat and cook 5 minutes. Remove from the heat and cool 10 minutes.

Add the butternut squash, sweet potatoes, chicken broth, salt, and pepper to the pot. Bring to a boil, then cover and reduce the heat to low; simmer until vegetables are very tender, about 15 minutes.