Nothing gets wasted in Nigel Slater's butternut squash soup: the crisps that go with this easy soup are made with rosemary-speckled squash peelings. Peel the butternut squash and reserve the long ...

This roasted butternut squash soup recipe is vegan, low carb, and around 163 calories a serving. It takes just 15 minutes to prep with a handful of ingredients and is so flavorful and warming.

Butternut squash is packed with vitamins and nutrients ... Here’s everything you need to make this delicious vegan soup ...

Sweet potatoes, rutabagas, and parsnips star in this extra smooth and creamy soup that comes together in 30 minutes. Turn to ...

This creamy butternut squash and coconut noodle soup from Christian Reynoso boasts an incredible color and a perfectly ...

It should taste vibrant and squash-y. Adjust seasonings as necessary, puréeing after any additions to fully incorporate. Ladle hot soup into bowls. Gently swirl in cream. Top with crispy chickpeas.

whether you roast the squash, blitz it into soup or use it as a pastry topping. Video by The New York Times Julia Gartland for The New York Times This is the simplest recipe for roasted butternut ...

while there are plenty of local spots to snuggle up with a bowl of hot soup, it’s hard to beat the comfort and convenience of scooping up a bowl of the homemade stuff at home. There’s no better way to ...

Stir in butternut squash ... Simmer until squash is very tender, about 15 minutes. (The liquid will look curdled, because it is.) Use a blender to purée the soup until smooth.