Anti Vampire Potion Butternut Squash Garlic Soup Recipes
ANTI-VAMPIRE POTION (BUTTERNUT SQUASH & GARLIC SOUP)
I remember making this velvety soup with my mom. Butternut squash gives it warm color, and garlic wards off any unfriendly spirits. Try using whipping cream for an extra smooth texture. -Steven Eder, Lebanon, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, melt butter over medium heat. Add onion and garlic; cook until tender, 3-4 minutes. Add cinnamon and nutmeg; cook 2 minutes., Stir in squash and vegetable stock. Bring to a boil. Reduce heat; simmer, covered, until squash is tender, 15-20 minutes., Use an immersion blender or pulse soup in batches in blender until smooth. Return to pan; add half-and-half cream and salt and pepper to taste. Heat through, but do not boil. Serve immediately with bacon and crumbled cheese.
Nutrition Facts : Calories 388 calories, Fat 28g fat (17g saturated fat), Cholesterol 92mg cholesterol, Sodium 697mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 3g fiber), Protein 12g protein.
BUTTERNUT SQUASH SOUP WITH ROASTED GARLIC
When roasting the butternut squash and garlic, use a parchment-lined baking tray for easy cleanup.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
- Season the squash with salt and pepper and tuck 2 sprigs of thyme into each cavity. Place, cut side down, on the baking sheet and roast until fork-tender, about 40 minutes.
- When the squash is cool enough to handle, discard the thyme; peel the squash and coarsely chop. Combine the squash, garlic, and 1/2 cup of the chicken stock in a food processor and puree until smooth.
- Add the remaining stock gradually until the mixture forms a very loose puree. Season the soup with salt and pepper.
VEGAN BUTTERNUT SQUASH SOUP
This is my famous butternut squash soup recipe and it just so happens to be a perfectly vegan main dish! There are lots of warm spices and because the veggies are all cooked slowly until soft, when blended it becomes so creamy, without any cream added! Please enjoy!
Provided by The Simmering Pot
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 20
Steps:
- Heat olive oil in a large saucepan over medium heat. Add onions, garlic, and ginger. Cook and stir until browned, about 5 minutes. Stir in 1/2 teaspoon salt, allspice, nutmeg, cinnamon, cumin, cloves, coriander, paprika, and chile flakes. Add butternut squash, yam, carrots, and celery. Add enough water to just cover.
- Increase heat and bring soup to a boil. Reduce heat and simmer until all vegetables are fork-tender, 30 to 45 minutes.
- Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the saucepan. Repeat with remaining soup. Add maple syrup, apple cider vinegar, and remaining 1 teaspoon salt.
Nutrition Facts : Calories 248.1 calories, Carbohydrate 50.8 g, Fat 5.1 g, Fiber 8.1 g, Protein 3.7 g, SaturatedFat 0.8 g, Sodium 620.2 mg, Sugar 11 g
ZIPPY CHIPOTLE BUTTERNUT SQUASH SOUP
The combination of butternut squash and apples in this soup reminds me of autumn, which is my favorite season. The spicy chipotle peppers add some zip. Leave them out if you prefer less heat. -Andrea Gilkenson, Wausau, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute the squash, carrots, onion and celery in butter for 5 minutes. Add apples and garlic; cook 3 minutes longer. Stir in the broth, apple cider, chipotle pepper and salt. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 20-25 minutes., Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through. Stir in sour cream (do not boil).
Nutrition Facts : Calories 136 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 594mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges
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