BUTTERNUT SQUASH SOUP WITH GINGER AND LIME
Butternut Squash Soup with Ginger and Lime recipe
Categories Side Dish Soups Squash Healthy High Fibre
Time 7h35m
Yield 8
Number Of Ingredients 20
Steps:
- In a large saucepan, cook the onion andamp; minced ginger in the butter over low heat until onion is soft. Add squash, broth, 2 cups water and the garlic. Bring mixture to a boil andamp; simmer covered for 15 to 20 minutes or until squash is tender. Purée mixture in batches in a blender or food processor and then return to the pan. Stir in lime juice, season with salt andamp; pepper and reheat soup. In a small skillet, heat the oil over moderately high heat until it is hot and fry julienned ginger if desired. Serve soup with pumpkin seeds and cream if desired.
Nutrition Facts :
BUTTERNUT SQUASH SOUP WITH GINGER
Butternut Squash Soup with Ginger
Categories Soup/Stew Ginger Bake Butternut Squash Fall Bon Appétit
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes. Using paring knife, remove peel from squash; discard peel. Cut squash into 2-inch pieces. Heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic and cinnamon. Cover pot and cook until onion is tender, about 15 minutes. Add squash and 5 cups chicken broth. Bring to boil. Reduce heat to medium-low. Cover and simmer 10 minutes. Discard cinnamon.
- Working in batches, purée soup in blender. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Return soup to pot. Season soup with salt and pepper. Bring to simmer, thinning soup with more broth if necessary. Ladle into bowls. Sprinkle with parsley and serve.
BUTTERNUT SQUASH SOUP WITH COCONUT MILK AND GINGER
Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup. Coconut milk is swirled in for creaminess, while toasted squash seeds add a pleasing crunch.
Provided by Riley Wofford
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 2h20m
Yield Serves 6 to 8; Makes about 8 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds; reserve, if desired (see Cook's Note). Drizzle cut side of squash with 1 tablespoon oil and season with salt and pepper. Place, cut-side down, on a foil-lined rimmed baking sheet. Roast until squash is very tender when pierced with the tip of a knife, 50 to 55 minutes. Let cool slightly, about 15 minutes.
- In a 6-quart pot or Dutch oven, heat remaining 2 tablespoons oil over medium. Add shallots and garlic, season with salt and pepper, and cook until shallots are soft and translucent, 6 to 8 minutes. Add ginger and coriander; cook until very fragrant, 2 minutes. Stir in broth, 1 cup water, and 1 teaspoon salt. Scoop flesh from cooled squash into pot. Bring to a boil, then reduce heat to medium-low and simmer, stirring a few times, 30 minutes. Let cool 5 minutes.
- Working in batches, puree soup in a blender until smooth. Return to pot; heat over medium. Whisk in coconut milk. Cook until warmed through, 5 minutes. Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve, drizzled with more coconut milk and sprinkled with toasted squash seeds, if desired. Soup can be stored in an airtight container in refrigerator up to 1 week.
ROASTED BUTTERNUT SQUASH CREAM SOUP WITH GINGER
This is our favorite butternut squash soup and the whole family loves it. I usually make a huge pot of soup and freeze parts of it before adding the cream. I like my soup thick, so I don't add a ton of vegetable broth, but feel free to thin it out with more broth.
Provided by AnnaLena
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Brush cut side of butternut squash with olive oil and place on a baking sheet, cut-side down.
- Bake in the preheated oven until peel is crinkly and butternut squash is soft, about 40 minutes. Scrape flesh into a bowl with a spoon and set aside.
- Melt butter in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Add squash flesh, 2 cups hot broth, and ginger. Season with ginger, curry, cumin, sugar, salt, and pepper. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes.
- Puree soup with an immersion blender until smooth. Add more hot broth for a thinner soup. Stir in cream and season to taste with sugar, apple cider vinegar, cayenne pepper, and salt.
Nutrition Facts : Calories 326.7 calories, Carbohydrate 51.4 g, Cholesterol 37.3 mg, Fat 14.1 g, Fiber 8.5 g, Protein 5.1 g, SaturatedFat 7.4 g, Sodium 269.5 mg, Sugar 14 g
PURéED WINTER SQUASH SOUP WITH GINGER
One of the most comforting dishes you can make with winter squash is a puréed soup. I use rice to thicken this one, but you could also use a potato, or not add additional starch at all, as the squash itself has a lot of body. To enhance the flavor, this one calls for ginger, with a little lime juice and a swirl of yogurt added before serving.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer, side dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and carrot. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the winter squash, garlic and minced ginger and cook, stirring, until the mixture smells fragrant, about 1 minute
- Add the water or stock, the rice and salt to taste and bring to a boil. Reduce the heat, cover and simmer 45 minutes to 1 hour, until the squash is very tender
- Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender, cover the top with a towel pulled down tight, rather than airtight with the lid. Return to the pot and heat through. Stir in the ginger juice, taste and season with salt and pepper. If desired, thin out with a little more water or stock
- Ladle the soup into bowls and add a tablespoon of yogurt (more to taste), then slowly swirl the yogurt into the soup with a spoon. Squeeze a few drops of lime juice onto each serving and sprinkle with whisper of nutmeg
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 3 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1094 milligrams, Sugar 5 grams
BEST BUTTERNUT SQUASH SOUP EVER
Slightly sweet, this is one of the best soups I've had in a while.
Provided by Chester
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
- Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 23.9 g, Cholesterol 12.3 mg, Fat 5.2 g, Fiber 6.1 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 866.1 mg, Sugar 1.8 g
CREAMY BUTTERNUT SQUASH SOUP WITH FRESH GINGER AND QUINOA
This is a healthy and complete winter food. For thicker soup, add a cubed potato with the squash. Also good served with some sour cream or yogurt.
Provided by ornita4
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon butter and olive oil together in a skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add chicken broth, butternut squash, ginger, and cumin to onion and simmer over medium heat until squash is very soft, about 20 minutes.
- Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season soup with salt and pepper.
- Bring salted water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Stir 1 tablespoon butter into cooked quinoa and season with salt. Spoon quinoa into soup.
Nutrition Facts : Calories 244.1 calories, Carbohydrate 40.1 g, Cholesterol 10.2 mg, Fat 8.1 g, Fiber 5.8 g, Protein 6 g, SaturatedFat 3 g, Sodium 65.2 mg, Sugar 4.5 g
BUTTERNUT AND GINGER SOUP
A warming winter soup. If you don't want it too spicy, you could use less ginger and/or garlic.
Provided by lenny_lennartz
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the olive oil in a large pot.
- Add all the chopped vegetables. Stir-fry them until they start to brown.
- Add the vegetable stock.
- Simmer until all the vegetables are cooked and soft.
- Blend.
- Season as required.
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