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

There are many recipes for butternut squash soup, but this velvety puree of sweet squash, aromatic vegetables and cozy herbs is my go-to. It’s thick, rich, and brimming with hearty winter squash ...

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 ...

Let’s Make This Soup. The best part, this soup comes together in just a few simple steps. Sauté the onion, garlic and green onion until fragrant.

Cut squash in half, remove seeds and place squash face down on an oiled baking sheet. Cook about 30-60 minutes (depending upon size) in a 350°F oven until soft. Heat the butter in a heavy soup ...

Directions. In a heavy medium pot over medium high heat, melt butter. Stir in onions, star anise and salt, and cook, stirring occasionally, until golden, about 8 minutes.

1 (12-ounce) bag frozen chopped butternut squash 10 cups low-sodium broth (turkey, chicken, vegetable or mushroom), plus more as needed 6 large kale leaves, any type, thick ribs removed, leaves ...

Heat the olive oil in a large soup pot, then add the onion, carrots, celery, scallions and garlic powder. Cook and stir 5 to 6 minutes, or until the vegetables begin to soften. 2.

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.