Bakedwintersquashsoup Recipes

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WINTER SQUASH SOUP



Winter Squash Soup image

Provided by Ina Garten

Time 50m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
1 tablespoon good olive oil
2 cups chopped yellow onions (2 onions)
1 (15 - ounce) can pumpkin puree (not pumpkin pie filling)
1 1/2 pounds butternut squash, peeled and cut in chunks
3 cups homemade chicken stock or canned broth
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup half - and - half
Creme fraiche, grated Gruyere, or croutons (see Note), for serving (optional)

Steps:

  • Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
  • Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.

WINTER SQUASH SOUP



Winter Squash Soup image

I developed this recipe for my family. It was such a hit, I decided to share it! The Cinnamon Croutons put the "wow" in this recipe!

Provided by JazzyCooking with S

Categories     Vegetable

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs winter squash, i use acorn & butternut together when i make this recipe (butternut, acorn, pumpkin, etc.)
1 cup onion, diced
1 cup leek, diced
1 1/2 cups carrots, diced
1 1/2 tablespoons butter
2 quarts vegetable stock
1/4 teaspoon allspice, ground
1 teaspoon ginger, fresh grated
salt (to taste)
white pepper (to taste)
apple, -firm and tart (as desired)
cinnamon crouton (as desired)

Steps:

  • Cut squash in half, remove seeds and place squash face down on an oiled baking sheet. Bake about 30-45 minutes (depending upon size) in a preheated 350 degree F oven until soft.
  • While squash is baking, heat the butter in a heavy soup pot over medium low heat. Add onions, leeks, and carrots. Sweat until soft. Do not brown. Add vegetable stock to soup pot and bring to a gentle simmer.
  • When squash is done, scoop cooked squash from the. Add squash to the soup pot. Continue to simmer about 30 minutes, or until vegetables are thoroughly cooked and softened.
  • Puree soup mixture in a blender or food processor. This may require several batches. Strain soup through a medium mesh strainer and discard the solids.
  • Season with allspice, ginger, salt and pepper. Portion soup into individual bowls. Slice apples very thin and arrange attractively on top of soup. Garnish with Cinnamon Croutons.
  • **Cinnamon Croutons - take day old bread & cube. Place bread in a large zip style bag. Add some cinnamon, sugar, nutmeg, and melted butter. Shake well until all bread is coated. Bake in pre-heated 400 degree over till golden. You may have to stir them once during cooking.
  • Recipe written by Sherry Schie, Jazzy Cooking with Sherry, LLC.

BAKED WINTER SQUASH SOUP



Baked Winter Squash Soup image

I got this recipe from my friend Jodi Moore in Bellingham Washington. She made it for a dinner party in the dead of winter and gave it to us in mugs as we walked in from the snow.

Provided by Gillian Spence

Categories     Vegetable

Time 2h45m

Yield 12 serving(s)

Number Of Ingredients 13

2 (2 lb) acorn squash
2 (2 lb) butternut squash
1/2 cup butter
8 teaspoons dark brown sugar
3 carrots, peeled
1 large onion, thinly sliced
10 cups chicken stock
3/4 teaspoon ground mace
3/4 teaspoon ground ginger
1/8 teaspoon cayenne
salt
8 ounces creme fraiche
1 tablespoon chives, snipped

Steps:

  • Preheat oven to 350 degrees.
  • Cut squash in half, scoop out seeds.
  • Place squash in roasting pan, skin side down. In cavities place 1 T. butter and 1 t. sugar. Place carrots and onions around squash.
  • Pour 2 cups of stock in pan, cover and bake for 2 hours.
  • Remove and allow to cool. Scoop out pulp from squash and place in soup pot. Add carrots, onions and cooking juices.
  • Add remaining stock and mace, ginger, cayenne and salt to taste. Stir and bring to boil. Reduce heat and simmer 10 minutes.
  • Puree until smooth. Adjust seasonings.
  • Serve with garnish of creme fraiche and chives.

Nutrition Facts : Calories 357.7, Fat 17.5, SaturatedFat 9.9, Cholesterol 52.2, Sodium 383.3, Carbohydrate 46.9, Fiber 6, Sugar 10.8, Protein 8.6

WINTER SQUASH SOUP



Winter Squash Soup image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 10

4 tablespoons (1/2 stick) unsalted butter
1 onion, chopped
1 medium tomato, cored, seeded and diced
2 garlic cloves, minced
2 jalapeno chiles, stemmed, seeded and chopped
1 1/2 pounds winter squash, such as West Indian pumpkin, peeled and cut into 1/2 inch cubes
3 cups stock or water
1 teaspoon coarse salt
2 cups whole milk
1/4 cup grated Manchego cheese

Steps:

  • Melt the butter in a large stockpot over moderate heat. Add the onion and saute until soft, about 5 minutes. Add the tomato, garlic, jalapeno and salt and cook 1 to 2 minutes longer. Add the squash and stock and simmer, covered, for about 20 minutes, or until the squash is falling apart and soup is thickened slightly. Puree soup with an immersion blender, or use a blender and return soup to a clean pan. Add the milk and heat gently. Stir in the cheese and adjust the seasonings.;

SUMMER SQUASH BAKE



Summer Squash Bake image

Fresh zucchini and yellow squash team up to make the perfect base for this cheesy oven-baked side. Prep time is just 10 minutes, so you can soon get back to enjoying your summer evening.

Provided by Miracle Whip

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 50m

Yield 8

Number Of Ingredients 10

2 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
4 eggs
½ cup MIRACLE WHIP Dressing
⅓ cup KRAFT 100% Grated Parmesan Cheese
1 cup KRAFT Finely Shredded Italian Style Five Cheese Blend
1 small onion, chopped
½ cup chopped green pepper
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Heat oven to 375 degrees F.
  • Cook zucchini and yellow squash in large skillet sprayed with cooking spray on medium heat 5 minutes or until crisp-tender, stirring frequently. Remove from heat.
  • Whisk eggs and dressing in large bowl until blended. Stir in Parmesan cheese. Add zucchini mixture and all remaining ingredients; mix lightly. Spoon into 8-inch square baking dish.
  • Bake 35 to 40 minutes or until center is set and edges are lightly browned.

Nutrition Facts : Calories 155.4 calories, Carbohydrate 5.5 g, Cholesterol 109.7 mg, Fat 10.9 g, Fiber 0.8 g, Protein 9.1 g, SaturatedFat 4.2 g, Sodium 403.3 mg, Sugar 3.6 g

WINTER SQUASH SOUP



Winter Squash Soup image

I enjoy trying new recipes and adding different seasonings to enhance the flavor. This is a tasty way to serve squash.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 14

2 celery ribs, chopped
1 medium onion, chopped
1 garlic clove, minced
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups chicken broth
2 cups mashed cooked butternut, acorn or Hubbard squash
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon dried savory
1/4 teaspoon dried rosemary, crushed
1/8 to 1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1 cup half-and-half cream

Steps:

  • In a large saucepan, saute the celery, onion and garlic in butter until tender. Stir in flour until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the squash, parsley, salt, savory, rosemary and nutmeg and pepper. Simmer, uncovered, for 10 minutes or until heated through. Cool slightly., In a blender, process soup in batches until smooth. Return to the pan and heat through. Gradually stir in cream. Cook 5 minutes longer, stirring occasionally.

Nutrition Facts : Calories 170 calories, Fat 10g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 754mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein.

BAKED WINTER SQUASH SOUP



BAKED WINTER SQUASH SOUP image

Categories     Soup/Stew     Squash

Number Of Ingredients 13

2 acorn squash (about 2 pounds each)
2 butternut squash (ditto)
8 Tbsp unsalted butter
8 teaspoon dark brown sugar
3 carrots, peeled and halved
1 large onion, thinly sliced
10 cups chicken stock
3/4 teaspoon ground mace
3/4 teaspoon ground ginger
pinch cayenne
pepper salt to taste
creme fraiche for garnish
snipped fresh chives for garnish

Steps:

  • Preheat oven to 350F. Cut squash in half lengthwise. Scoop out seeds. Place squash halves in roasting pan. Place 1 tablespoon of butter and 1 teaspoon of brown sugar in cavity of each squash half. Arrange carrots and onion slices around the squash. Pour 2 cups of the stock in the pan, cover tightly with aluminum foil and bake for 2 hours. Remove pan from oven and allow vegetables to cool slightly. Scoop squash pulp out of skins and place in a soup pot. Add carrots onions and cooking liquid. Add remaining 8 cups chicken stock and mace, ginger, cayenne, and salt. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Puree the soup in batches in blender or food processor until smooth. Return it to the pot, adjust the seasonings, and heat through. Serve each portion garnished with a dollop of creme fraiche (below) and sprinkling of chives.

ROASTED WINTER SQUASH SOUP



Roasted Winter Squash Soup image

Provided by Marian Burros

Categories     soups and stews, appetizer, side dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 11

2 pounds winter squash (like acorn or Hubbard), halved and seeded
2 tablespoons unsalted butter
1 medium onion, peeled and coarsely chopped
1 tablespoon chopped fresh sage or 1 teaspoon dried
Pinch ground allspice
1 small apple, peeled, cored and diced
4 cups chicken broth
1 tablespoon fresh lemon juice or to taste
Kosher salt to taste
1/4 teaspoon freshly grated black pepper
1/4 cup chopped walnuts, toasted

Steps:

  • Preheat oven to 375 degrees. Place squash on a baking sheet, cut side down. Bake until very tender, about 1 hour. Let cool slightly.
  • While squash is roasting, melt butter in a medium saucepan over medium heat. Add onion, sage and allspice. Reduce heat to low, cover and cook until onions are tender, about 10 minutes. Uncover. Stir in apple and broth. Bring to a simmer and cook until apple is tender, about 15 minutes.
  • Scoop out the squash pulp and add it to the pan. Simmer for 5 minutes. Let soup cool slightly. Working in 2 batches, puree the soup in a blender, holding the lid down firmly with a kitchen towel to prevent the steam from pushing it off. Strain through a fine-mesh sieve.
  • When ready to serve, heat soup over medium heat until it just reaches a simmer. Add lemon juice, salt and pepper. Ladle into hot soup bowls and garnish with walnuts.

Nutrition Facts : @context http, Calories 150, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 641 milligrams, Sugar 7 grams, TransFat 0 grams

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