BUTTERNUT SQUASH LEEK SOUP
Butternut squash, leeks, and carrots form the perfect blend of flavors, and the caramelized apples are the perfect garnish. Amazing fall recipe.
Provided by Ella Schwartz
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Heat 2 teaspoons oil in large stockpot over medium heat. Add carrots, leeks, and onions. Cook and stir until softened and no longer crispy, 5 to 10 minutes. Add squash; saute for 2 to 3 minutes. Add water and bring to a boil. Reduce heat to medium and cover.
- Heat 2 teaspoons oil in a skillet over medium heat. Gently fry bread until browned, 3 to 5 minutes. Add bread to the stockpot; stir in allspice and ginger. Cook, covered, until squash has softened, about 30 minutes.
- Meanwhile, heat remaining oil in a frying pan over medium heat. Add apple and brown sugar. Fry until apples are well browned and start to form a crispy crust, 10 to 15 minutes.
- Puree the contents of the stockpot using an immersion blender until smooth and free of chunks. Garnish soup with the caramelized apples.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 75.7 g, Fat 9.3 g, Fiber 8.3 g, Protein 9.9 g, SaturatedFat 1.6 g, Sodium 553.9 mg, Sugar 15 g
LEEK AND BUTTERNUT SQUASH SOUP
Leek and Potato Soup is a number one classic in our house, but for something different try it with what I call the perennial pumpkin - butternut squash. In the autumn I make the same recipe with the traditional lantern pumpkin, but right now what's on offer is a velvety smooth, peachy yet faintly green, very good soup indeed. Great for veggies, great for those trying to cut down on fat (aren't we all?).
Categories Waist Watchers Soups Vegetarian recipes Hearty Soups Winter warmers Autumn
Yield Serves 4
Number Of Ingredients 8
Steps:
- If you're using the pristine-looking leeks from the supermarket, don't be deceived: minute particles of sandy grit can lurk beneath the tightly clustered layers - so begin by trimming off the roots plus most of the very green part and the tough outer layers. Then using a small sharp knife, slit the lengthways to about halfway down, then fan the layers out under a cold running tap to wash them. Then finish slicing them lengthways and slice them across into approx. 1 inch (2.5cm) slices. Next chop the onion (same-size slices) followed by the squash into 1 inch (2.5cm) cubes. Now melt the butter in a large saucepan, add all the vegetables, stir them well and add some salt. Pop a lid on and, keeping the heat low, allow the vegetables to sweat and release some of their juices for 20 minutes. You can watch how to chop onions in the Cookery School Video on this page. After that add the stock and the milk and a little freshly milled pepper, then return the lid and, still keeping the heat low let the soup simmer very gently for another 20 minutes. When the time's up, pour the whole lot into a liquidiser and whiz to a smooth puree (you may have to do this in two batches so have a bowl to hand). Then return it to the pan, add the chives and re-heat gently without letting it boil - no more than a simmer. Serve the soup in warmed bowls with some good bread, also served warm.
BUTTERNUT SQUASH LEEK SOUP
I got this recipe from Cooking Light. I made it according to the recipe directions, except it was the first time I cooked with leeks and I think I used a little of the dark green parts. The magazine picture showed it as orange, and mine came out a little oniony, and green, but it was still good. I'd love reviews to see what you think.
Provided by karen
Categories Vegetable
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap in foil and bake at 350° for 1 hour. Cool 10 minutes.
- Separate cloves and squeeze to extract garlic. Discard skins.
- Heat oil in a large saucepan over med-high heat.
- Add leek & sauté for 5 minutes or until tender.
- Stir in garlic, squash, water, broth, salt & pepper. Bring to a boil.
- Reduce heat and simmer for 10 minutes or until squash is tender.
- Place half the mixture in blender. Remove the center piece on blender lid to allow steam to escape. Cover the opening with a towel and blend until smooth.
- Repeat for remaining mixture.
BUTTERNUT SQUASH, LEEK AND POTATO SOUP
Add a bit of heavy cream to make this pureed soup even more decadent.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 10
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the leeks and cook, stirring, until tender, 3 to 5 minutes. Add the potato, bay leaf, garlic, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and 1 cup of water and bring to a simmer.
- Add the butternut squash and simmer until the vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and let cool at least 5 minutes. Remove and discard the bay leaf and rosemary and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
- Add the cream and chopped rosemary and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper. Serve hot and garnish with more rosemary leaves and a drizzle of olive oil.
- Note: When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
ROASTED BUTTERNUT SQUASH AND LEEK SOUP
This is my adaptation of several squash recipes I've seen. This is a great recipe for a first course of dinner, lunch or snack. It can be prepared up to 2 days ahead of time (bring to work!). Reheat refrigerated soup before adding garnish. For vegan option, use Vegetable stock rather than chicken stock, substitute olive oil for the butter and omit the cream. Make sure to use a vegan wine as well.
Provided by Austin Vegas
Categories Lunch/Snacks
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees. Prep the butternut squash and toss with olive oil, 1 tsp salt, 1 tsp pepper, nutmeg and cinnamon in a large mixing bowl.
- Evenly coat and spread out on a 13 by 9 by 2-inch glass baking dish or sheet pan. Roast for 40 minutes or until tender when pierced with a fork. While squash is roasting, prep the remainder of this recipe. When roasted, set aside.
- In a large heavy saucepan, pot or dutch oven heat the butter on low heat. Add thyme, leeks, celery and onions, stirring occasionally until cooked soft and browned, about 10 minutes. Remove thyme sprigs (if using).
- Stir in squash, garlic, apples, ginger, and chicken stock. Bring to a boil, then reduce heat to medium-low. Cover and simmer until vegetables are tender, 20-30 minutes.
- Using a stick blender (or in blender by batch), puree the mixture until smooth. When using a blender or food processor for hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, crack one corner of the lid open. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
- Return soup to pot with low heat and mix in sherry/wine, cream, additional salt and pepper to taste. Heat until simmer.
- Ladle hot soup into bowls for serving. Garnish with chopped walnuts, chives or a fresh grated nutmeg.
Nutrition Facts : Calories 621.5, Fat 30.6, SaturatedFat 12.5, Cholesterol 62, Sodium 758.8, Carbohydrate 65.5, Fiber 9.8, Sugar 18.7, Protein 11.7
CURRIED SQUASH SOUP WITH FRIZZLED LEEKS
Steps:
- Make soup:
- In a large bowl of water wash leeks and drain by lifting leeks from water into a colander. In a heavy kettle cook onion in butter over moderately low heat, stirring until softened. Add leeks and salt to taste and cook, stirring, until softened. Add curry powder and cook, stirring, 1 minute. Add remaining soup ingredients and simmer, covered, 30 minutes, or until vegetables are soft.
- Cool soup slightly and in a blender or food processor purée in batches, transferring as puréed to a bowl. Season soup with salt and pepper. Soup may be made 5 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.
- Make frizzled leeks:
- Cut leeks lengthwise into thin strips. In a bowl of water wash leeks and drain by lifting leeks from water into a colander. Dry leeks very well between layers of paper towels.
- In a saucepan at least 3 1/2 inches deep heat 1 inch oil to 375°F. on a deep-fat thermometer. Working in very small batches fry leeks (oil will bubble up quite high) until golden, about 10 to 15 seconds, transferring with a slotted spoon to paper towels to drain. Season frizzled leeks with salt. Leeks may be fried 1 day ahead and kept in an airtight container at room temperature.
- Serve soup topped with frizzled leeks.
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- Preheat the oven to 350°. Place the squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly. Using a spoon, scoop out and discard the seeds. Scrape the squash from the skin.
- Meanwhile, in a large heavy saucepan or flameproof casserole, melt the butter over low heat. Add the leeks and thyme and cook, stirring occasionally, until soft and browned, about 40 minutes. Discard the thyme sprigs.
- Stir in the stock and the squash. Simmer over moderate heat for 20 minutes. In a blender or food processor, puree the soup in batches until smooth. Pour the soup back into the pan and season with the salt and pepper.
- To serve, ladle the soup into bowls and garnish each serving with 1 tablespoon sour cream, 1 teaspoon chives and a sprinkling of the bacon.
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- Melt the butter in a large heavy saucepan. Add the leeks, celery and garlic and cook over moderate heat, stirring occasionally, until softened, 7 to 8 minutes. Add the stock, squash, tomato paste and bay leaf. Season with salt and pepper and simmer over moderately low heat until all the vegetables are tender, about 25 minutes. Discard the bay leaf and add the parsley.
- Puree the soup in a blender, then return it to the saucepan. Stir in the cream and cook just until heated through. Season with salt and pepper and serve.
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