Does anyone have a good and easy butternut squash soup recipe using frozen pre-cooked squash?

I love butternut squash soup, and I would love a recipe using a package of Birds-Eye (or something similar) frozen squash for the times when I don't have alot of time to peel and cook a fresh squash, or puree the soup.Does anyone have a good and easy butternut squash soup recipe using frozen pre-cooked squash?
This recipe may be to your liking...





***Orange Butternut Squash Soup***





1 tablespoon extra-virgin olive oil


1 tablespoon unsalted butter


1 medium onion, finely chopped


4 carrots, finely chopped


Salt and pepper


1/2 cup pulpy orange juice


2 boxes frozen butternut squash puree


2 or 3 cups chicken broth


Salt and pepper


Grated nutmeg


1 tablespoon chopped fresh thyme leaves, for garnish


1 tablespoon orange zest, for garnish





Directions


Heat a soup pot over medium-high heat. Add 1 tablespoon extra-virgin olive oil and 1 tablespoon of butter. When butter has melted, add the onion and carrots and cook until vegetables are soft, about 5 minutes. Season with salt and pepper. Deglaze with the orange juice and simmer for 1 to 2 minutes, scraping the bottom of the pot with a wooden spoon.





Transfer the mixture to a food processor or a blender. Puree the mixture until smooth, then return to pot over medium heat. To mixture, add the frozen butternut squash puree and the chicken broth and stir to combine. Adjust the seasoning. Bring to a boil, then lower the heat and let simmer for 10 minutes. Grate some fresh nutmeg and stir to combine.





Ladle soup into bowls and garnish with chopped thyme and orange zest.


Does anyone have a good and easy butternut squash soup recipe using frozen pre-cooked squash?
I have one -- made it just this week. It calls for fresh, but seems like you could save a few steps and use the frozen. My recipe does call for blending the soup, so I don't know how much you will like that part.





Butternut Squash Soup


3 pounds butternut squash,halved and seeded


2 tablespoons butter


1 medium onion, sliced


2 cloves garlic, minced


3 cans chicken broth


1 large russet potato, peeled and quartered


1 granny smith apple, peeled and quartered


1/8 teaspoon cayenne pepper


1/8 teaspoon ground ginger


salt and pepper to taste


1/4 cup sherry wine


1 cup heavy cream


sour cream (optional)


ground nutmeg





Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.





Melt the butter in a large pot over medium heat. Add the onion and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes and apple and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.





Season the soup with cayenne pepper, ginger, salt and pepper, then stir in the sherry and cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream and sprinkle with nutmeg.
Just sub 3 cups of pureed cooked squash for the fresh squash in this recipe.








Butternut Suash and Bacon Bisque


--Mak2 quarts





1 3-pound butternut squash


1 tsp. oil


1 cup chopped onion


3 strips bacon


1 cup apple cider


2 cups low-sodium chicken broth


1 cup cream


Salt and pepper to taste





1. Preheat the oven to 350潞F. Cut the stem off of the squash, and cut lengthwise. Scoop out the seeds and discard.





2. Place the squash, skin side up, on a small sheet pan. Add 1-1/2 cups of water to the bottom of the pan, and bake at 350 degrees for 2 hours, or until soft. Don't let the pan dry out; add more water, if necessary.





3. When cooked, cool, then scoop the flesh into a small bowl. You should have about 3 cups. Set aside.





4. Heat the oil in a 6-quart pot on medium heat, then add the onions, bacon and 1 tablespoon water. Cook for 7 minutes, then pour in the cider and bring to a simmer.





5. Mix in the squash and chicken broth, and return to mixture to a simmer.





6. Remove from the heat, and pur茅e with an immersion blender.





7. Pour in the cream, then mix, taste and adjust flavor with salt and pepper





--Hartford Courant



I don't have a recipe. But, I've done this a couple of times. I just thaw the squash in the microwave (doesn't have to be completely thawed). I put it into a saucepan on low heat and add 2 T butter and enough cream or half %26amp; half to get the consistency I want. Season with salt and pepper. I add a couple of teaspoons of brown sugar.





I like the squash flavor and don't want the ginger, nutmeg etc that some recipes call for. But if you like that then add it.
Yes I do.

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