Butternut Squash Soup With Green Chili Cilantro Chutney Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED BUTTERNUT SQUASH SOUP WITH CHILI GINGER



Roasted Butternut Squash Soup with Chili Ginger image

Provided by Lorraine Pascale

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 medium butternut squash, about 2 pounds
1 clove garlic, unpeeled
2 tablespoons olive oil
Sea salt
Freshly ground black pepper
4 tablespoons unsalted butter
1 large onion, peeled and finely diced
One 1-inch piece fresh ginger, peeled and finely grated
1 or 2 small hot chilies, seeded and finely chopped, plus extra sliced for garnish
4 cups chicken or vegetable stock
Squeeze of lime juice
Coconut milk, to serve
Cilantro leaves, for garnish

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut the squash in half from top to bottom and scoop out the seeds. Put the squash and the garlic clove onto a baking sheet, drizzle with 1 tablespoon of the olive oil and season with salt and pepper. Roast in the oven until it is nice and soft, 30 to 35 minutes. Remove from the oven and let cool. When it is cool enough to handle, scoop out the flesh and set aside with the garlic clove.
  • While the squash is roasting, put the remaining tablespoon of oil and the butter into a large pot over low heat. Add the onion and cook, stirring often, until the onion is browned and caramelized, about 20 minutes.
  • Squeeze the roasted garlic clove into the pan, discarding the skin. Add the squash, ginger, chilies to taste and stock. Turn the heat to high and bring it to a boil, then remove from the heat.
  • Working in batches, puree the soup in a blender, getting it as smooth as possible. Pour into a clean pot while you blend the rest. Heat the soup until it is piping hot. Taste and season with salt and pepper and a squeeze of lime juice.
  • To serve, ladle the soup into warm bowls, drizzle with a little coconut milk, scatter over some cilantro leaves and chilies.

BUTTERNUT SQUASH SOUP WITH CHILLI & CRèME FRAîCHE



Butternut squash soup with chilli & crème fraîche image

Come in from the cold to a warming bowl of autumnal soup

Provided by Good Food team

Categories     Lunch, Soup

Time 1h5m

Number Of Ingredients 8

1 butternut squash, about 1kg, peeled and deseeded
2 tbsp olive oil
1 tbsp butter
2 onions, diced
1 garlic clove, thinly sliced
2 mild red chillies, deseeded and finely chopped
850ml hot vegetable stock
4 tbsp crème fraîche, plus more to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6.
  • Cut 1 peeled and deseeded butternut squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with 1 tbsp of the olive oil.
  • Roast for 30 mins, turning once during cooking, until golden and soft.
  • While the butternut squash cooks, melt 1 tbsp butter with the remaining 1 tbsp olive oil in a large saucepan, then add 2 diced onions, 1 thinly sliced garlic clove and ¾ of the 2 deseeded and finely chopped red chillies.
  • Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
  • Tip the butternut squash into the pan, add 850ml hot vegetable stock and 4 tbsp crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches.
  • Return to the pan, gently reheat, then season to taste.
  • Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.

Nutrition Facts : Calories 264 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.61 milligram of sodium

BUTTERNUT SQUASH AND GREEN CURRY SOUP



Butternut Squash and Green Curry Soup image

This creamy, vibrant soup is a Thai-inspired version of the puréed squash soup you know and love. The green curry paste, which is relatively easy to find in the international aisle of the grocery store, along with coconut milk and fish sauce, perfectly complements the butternut squash's sweetness. But it's the topping - a spin on miang kham, a snack in Thailand and Laos full of peanuts, coconut and chiles - that's the real standout.

Provided by Samin Nosrat

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 20

4 tablespoons coconut oil or neutral-tasting oil
3 medium shallots, diced
1 (2-inch) piece of fresh ginger, peeled and thinly sliced
1 lemongrass stalk, cut into 3-inch pieces
Kosher salt
2 medium butternut squashes (about 4 pounds), peeled, seeded and cut into about 3/4-inch cubes
2 (13 1/2-ounce) cans coconut milk
6 to 8 tablespoons Thai green curry paste, or to taste
3 tablespoons fish sauce
3 to 4 cups water or chicken stock, preferably homemade
3/4 cup raw peanuts
3/4 cup unsweetened raw coconut flakes
2 tablespoons fish sauce
8 small dried red chiles, such as Japones or chiles de árbol, thinly sliced
1 tablespoon neutral-tasting or melted coconut oil
1 tablespoon minced lemongrass
1 teaspoon sugar
10 lime leaves, thinly sliced (optional)
Handful of Thai or Italian basil leaves
2 to 3 limes, quartered

Steps:

  • Heat oven to 300 degrees. Melt oil in a large Dutch oven or soup pot over medium-high heat. When oil shimmers, add shallots, ginger, lemongrass and a generous pinch of salt. Reduce heat to low. Cook, stirring occasionally, until shallots are tender and just starting to brown, about 18 minutes.
  • Add squash, coconut milk, curry paste, 3 tablespoons fish sauce and 3 cups water or stock. Increase heat to high. When liquid comes to a boil, reduce to a simmer and cook the soup covered until squash is tender, about 25 minutes.
  • Make garnish while soup cooks: In a medium mixing bowl, toss together peanuts, coconut flakes, fish sauce, chiles, 1 tablespoon oil, the minced lemongrass, the sugar and the lime leaves, if using.
  • Spread mixture out onto a baking sheet in a single layer. Bake for 18 to 20 minutes, stirring every 3 minutes after the first 10 minutes. Remove from oven when coconut is deep golden brown, and pour mixture immediately into a bowl to prevent overcooking. Stir to combine, and set aside.
  • Remove soup from heat. Remove lemongrass stalks from pot. Use a hand blender to purée soup. Alternatively, transfer soup in batches to a blender or food processor and purée. Taste and adjust for salt and curry paste. Add water or stock to thin soup to the desired consistency.
  • Thinly slice the basil leaves and arrange on a small plate or platter, along with lime wedges and peanut mixture. Serve soup hot with garnishes.

Nutrition Facts : @context http, Calories 577, UnsaturatedFat 15 grams, Carbohydrate 45 grams, Fat 43 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 26 grams, Sodium 1287 milligrams, Sugar 11 grams, TransFat 0 grams

BUTTERNUT SQUASH SOUP WITH A KICK



Butternut Squash Soup with a Kick image

A great soup to warm you up in a hurry. Great any time of year. You can play with the volumes of jalapeno and ginger and sour cream, to whatever you like. You can vary the amount of sour cream you add depending on how 'hot' you want the soup to taste.

Provided by davey

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 12

2 tablespoons butter
1 onion, diced
2 teaspoons grated fresh ginger
1 jalapeno pepper, seeded and diced
1 (2 pound) butternut squash - peeled, seeded, and cubed
1 (14.5 ounce) can chicken broth
1 (12 fluid ounce) can evaporated milk
½ cup coconut milk
1 tablespoon white sugar
salt and black pepper to taste
1 cup sour cream
1 tablespoon chopped fresh thyme, or to taste

Steps:

  • Melt the butter in a large pot over medium heat. Stir in the onion, ginger, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 7 minutes. Add the butternut squash and chicken broth, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the squash is tender, about 30 minutes.
  • Stir in the evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded 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 clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Ladle into bowls, and garnish with sour cream and thyme to serve.

Nutrition Facts : Calories 334.9 calories, Carbohydrate 32.4 g, Cholesterol 46.8 mg, Fat 21 g, Fiber 4 g, Protein 8.2 g, SaturatedFat 13.9 g, Sodium 414.5 mg, Sugar 13.8 g

BUTTERNUT SQUASH SOUP WITH SPICED SHRIMP AND CILANTRO



Butternut Squash Soup With Spiced Shrimp and Cilantro image

Provided by Molly O'Neill

Categories     lunch, weekday, soups and stews, main course

Time 3h15m

Yield Eight servings

Number Of Ingredients 16

2 tablespoons fresh lime juice
6 tablespoons fresh orange juice
1/2 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt
Freshly ground pepper to taste
2 teaspoons olive oil
1/2 pound large shrimp, peeled, deveined and halved lengthwise
2 medium butternut squashes, quartered and seeded
4 cups chicken broth, homemade or low-sodium canned
1 cup heavy cream
2 teaspoons grated orange zest
1 teaspoon ground coriander
4 teaspoons kosher salt
Freshly ground pepper to taste
4 teaspoons chopped fresh cilantro

Steps:

  • To make the shrimp, whisk together the lime juice, orange juice, coriander, pepper flakes, salt, pepper and 1 teaspoon of olive oil. Add the shrimp and toss to coat well. Cover and refrigerate for 2 hours.
  • Meanwhile, to make the soup, preheat the oven to 425 degrees. Place the squash in a large roasting pan with enough water to make a depth of 1/8 inch. Cover loosely with aluminum foil and roast until soft, about 50 minutes.
  • When squash is cool enough to handle, pull off the skin. Place half of the squash in a blender with half of the chicken broth and puree until smooth. Pour into a large saucepan and repeat with the remaining squash and broth.
  • Stir in the cream, orange zest, coriander, salt and pepper. Reheat just before serving.
  • Heat 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Drain the shrimp and add to the skillet. Saute until just cooked through, about 30 seconds per side.
  • Ladle the soup into 8 shallow bowls. Garnish with the shrimp and sprinkle with cilantro. Serve at once.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 6 grams, Carbohydrate 23 grams, Fat 14 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 751 milligrams, Sugar 7 grams, TransFat 0 grams

BUTTERNUT SQUASH CHILI



Butternut Squash Chili image

Add butternut squash to chili for a tasty, filling, energy-packed dish your whole family will love. Mine does! -Jeanne Larson, Mission Viejo, California

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 8 servings (2 quarts)

Number Of Ingredients 15

1 pound ground beef or turkey
3/4 cup chopped red onion
5 garlic cloves, minced
3 tablespoons tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 to 1 teaspoon salt
1-3/4 to 2 cups water
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes
1 can (14-1/2 to 15 ounces) tomato sauce
3 cups cubed peeled butternut squash, (1/2-in. cubes)
2 tablespoons cider vinegar
Optional: Chopped avocado, plain Greek yogurt and shredded mozzarella cheese

Steps:

  • In a Dutch oven over medium heat, cook beef and onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes., Add next 5 ingredients; cook 1 minute longer. Stir in water, both types of beans, diced tomatoes and tomato sauce. Bring to a boil; reduce heat. Stir in squash; simmer, covered, until squash is tender, 20-25 minutes. Stir in vinegar. , If desired, serve with chopped avocado, Greek yogurt and shredded mozzarella cheese.

Nutrition Facts : Calories 261 calories, Fat 8g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 704mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 8g fiber), Protein 18g protein. Diabetic Exchanges

BUTTERNUT SQUASH SOUP WITH GREEN CHILI CILANTRO CHUTNEY



BUTTERNUT SQUASH SOUP WITH GREEN CHILI CILANTRO CHUTNEY image

Categories     Soup/Stew     Vegetable     Side     Vegetarian     Wheat/Gluten-Free

Yield 8 people

Number Of Ingredients 18

Chutney:
1/4 c sliced blanched almonds
1/4/c sweetened coconut flakes
2 Jalepeno peppers
2 c cilantro
Soup:
2 Cups chopped onion
2 Red peppers
2 T butter
3 to 3 1/2 lb butternut squash
4 C chicken broth
2 t orange zest
3 oranges, juiced
1 t salt
1 t corriander
1 t lemon pepper
Yogurt, to be added at serving
1/2 c toasted sliced almonds

Steps:

  • Chutney: Process all the ingredients in a food processor until very fine. Soup: Heat the oven to 350 and roast the squash, face down on a cookie sheet for 30 min. Remove and let cool. In a large pot, brown the onions in the butter. Add the peppers and cook until starting to brown. Remove the skin from the squash and cube. Place in the pot and mix with the onions and peppers. Puree the mixture until very fine in a food processor, adding a little chicken broth to do so. Return the mixture to the pot and add the rest of the chicken broth, orange zest, orange juice, salt, corriander, and lemon pepper. Cook covered for 30 min. Serve the soup with a dollop of yogurt and the chutney, adding the toasted almonds on the top of the dish.

More about "butternut squash soup with green chili cilantro chutney recipes"

BUTTERNUT SQUASH SOUP WITH GREEN CHILI CORIANDER CHUTNEY
2004-08-20 Step 1. In a blender or food processor blend the almonds, the coconut, the jalapeño, a pinch of salt, and 1/3 cup water until the mixture is ground fine. Add the coriander and blend the mixture ...
From epicurious.com
3.5/5 (51)
Servings 8


BUTTERNUT SQUASH GREEN CHILE CHICKEN SOUP | AMBITIOUS KITCHEN
May 3, 2018 - Flavorful, protein-packed butternut squash green chile chicken soup comes together in one pot and is perfect for a cold night. May 3, 2018 - Flavorful, protein-packed butternut squash green chile chicken soup comes together in one pot and is perfect for a cold night. Pinterest . Today. Explore. When autocomplete results are available use up and down …
From pinterest.com


ROASTED BUTTERNUT SQUASH WITH CHILES, LIME AND CILANTRO RECIPE
Preheat the oven to 425°. In a large bowl, toss the squash with canola oil and season with salt and pepper. Spread the squash on a baking sheet in …
From foodandwine.com


PERFECT BUTTERNUT SQUASH SOUP RECIPE - THE SPRUCE EATS
2021-08-05 Classic garnishes for butternut squash soup include a dollop of sour cream, plain yogurt, or crème fraîche. A sprinkle of spices such as minced cilantro or thyme is also tasty. A few other options: Creamy: Add 1/3 to 1/2 cup heavy cream after blending and gently heat until warmed through.
From thespruceeats.com


ROASTED BUTTERNUT SQUASH WITH CILANTRO CREAM RECIPE
Step 1. Preheat the oven to 425°. Spread the pumpkin seeds in a pie plate and toast in the oven for 3 to 4 minutes, or until lightly browned. Transfer to a plate and let cool. Leave the oven on ...
From foodandwine.com


BUTTERNUT SQUASH GREEN CHILE CHICKEN SOUP - G A K A
Produce: this veggie-packed soup has butternut squash, green bell pepper, an onion, and corn all simmered together. We’re also adding fresh cilantro, garlic and a squeeze of fresh lime juice for brightness. Learn exactly how to cube your butternut squash with this tutorial! Green chiles: you’ll also need a can of mild green chiles to give ...
From gaka.buzz


BUTTERNUT SQUASH SOUP WITH GREEN CHILE-CORIANDER CHUTNEY RECIPE
A satisfying, easy-to-prepare autumn soup, perfect for cooler weather! Make the chutney: In a blender or food processor blend the almonds, coconut, chile, a pinch of salt, and 1/3… Make the chutney: In a blender or food processor blend the almonds, coconut, …
From cookeatshare.com


ROASTED BUTTERNUT SQUASH SOUP - COOKIE AND KATE
2022-02-11 Bring the mixture to a simmer and cook, stirring occasionally, for 15 to 20 minutes so the flavors have a chance to meld. Carefully use your immersion blender to blend the soup completely, then add 1 to 2 tablespoons butter or olive oil, to taste, and blend again. Taste and blend in more salt and pepper, if necessary.
From cookieandkate.com


BUTTERNUT SQUASH, CHILLI AND COCONUT MILK SOUP (VEGAN)
2015-11-25 Put the olive oil in a large saucepan and add the diced onion. Fry on a gentle heat with the lid on for 5 minutes until softened but not brown. Stir occasionally. When the onions are softened, add the cubed butternut squash, garlic, chilli flakes and ginger and fry on a low heat for 2 minutes. Add the coconut milk, bring to the boil then simmer ...
From easypeasyfoodie.com


CILANTRO BUTTERNUT SQUASH SOUP - EATWELL101
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. 2. Place butternut squash and carrots onto the prepared baking sheet. Add 2 tablespoons olive oil, salt and pepper, to taste, and toss to combine. Roast in the oven until softened and cooked through, about 40 minutes.
From eatwell101.com


BUTTERNUT SQUASH GREEN CHILE SOUP - THE COBRAHEAD BLOG
2019-01-15 Directions: Sauté onions in olive oil for 2-3 minutes. Add Squash, tomatoes, chiles and broth. Simmer for 30-40 minutes until squash is very tender. (if using an Instant Pot use high pressure for 4 minutes with a natural release.) Blend …
From blog.cobrahead.com


RECETA BUTTERNUT SQUASH SOUP WITH GREEN CHILI CORIANDER CHUTNEY
1/4 c. sliced blanched almonds; 1/4 c. sweetened flaked coconut; 2 x jalapeno chilies (wear rubber gloves) 2 c. loosely packed coriander; 2 c. minced onion; 2 Tbsp. butter 2 Tbsp. vegetable oil a (3- to 3 1/2-lb.) butternut squash, peeled, halved, the seeds and strings discarded, and the flesh cut into 1/2-inch pcs; 6 c. chicken broth two 4-inch strips of orange zest
From cocinarcomercompartir.com


BUTTERNUT SQUASH GREEN CHILE CHICKEN SOUP - AMBITIOUS …
2021-10-22 Green chile chicken soup in 4 easy steps. Saute your veggies. You’ll start by cooking down the garlic, onion, green pepper & cilantro in a large pot with some olive oil. Add the squash & spices. Once the onions are translucent, stir in the cubed butternut squash, green chiles, cumin & oregano. Chicken time.
From ambitiouskitchen.com


BUTTERNUT SQUASH WITH GREEN CHILE & MUSTARD SEEDS ... RECIPE
Roasted Butternut Squash with Coconut and Chile Recipe ... Myrecipes.com For a delicious fall side dish, combine roasted butternut squash with coconut flakes and red chile a... 45 Min; serves 4 (serving size: about 1/2 cup)
From crecipe.com


BUTTERNUT SQUASH SOUP - CAFE DELITES
2020-10-13 Preheat the oven to 400°F (200°C). Lightly grease a large baking pan. Place squash on the pan, cut-side up (skin-side down). Arrange onion, garlic and carrots around the pan. Drizzle ingredients with the oil and season with salt and pepper. Rub seasonings all over each veggie and inside the squash.
From cafedelites.com


BEST BUTTERNUT SQUASH SOUP - COOKING CLASSY
2020-10-09 Preheat oven to 400 degrees. Line an 18 by 13-inch baking sheet with aluminum foil. Place squash halves on baking sheet cut side up. Brush with 1 Tbsp of the olive oil and season with salt and pepper. Roast in preheated oven until tender and slightly browned in spots, about 50 - 60 minutes.
From cookingclassy.com


BUTTERNUT SQUASH SOUP WITH GREEN CHILI CHUTNEY
2009-01-10 2 cups loosely packed coriander/cilantro For the soup 2 cups chopped onion 2 tablespoons butter 2 tablespoons vegetable oil a 3- to 3 1/2-pound butternut squash, peeled, halved, the seeds and strings discarded, and the flesh cut into 1/2-inch pieces 6 cups chicken broth two 4-inch strips of orange zest 1 1/2 cups freshly squeezed orange juice
From laptopsandoliveoil.blogspot.com


BUTTERNUT SQUASH SOUP WITH FRESH CILANTRO RECIPE - DR. BEN KIM
2007-02-16 Slice the roasted squash in half. Use a spoon to scoop out seeds and remove the peel. Put starchy flesh into a large bowl and mash it well. Heat remaining olive oil in a medium to large-sized pot. Cook onions in oil over medium heat for about 5 minutes or until onions are tender and translucent. Add mashed butternut squash and cook together ...
From drbenkim.com


BUTTERNUT SQUASH SOUP RECIPES | ALLRECIPES
For a winter special occasion or just a weekday meal, this butternut bisque makes a perfect, warming starter course. The snipped chives and pomegranate garnishes add a festive touch, but you can also use crumbled bacon and a swirl of crème fraiche. By Chef John. Butternut Squash Soup with a Kick. Save.
From allrecipes.com


BUTTERNUT SQUASH SOUP WITH FRESH CILANTRO RECIPE - FOOD NEWS
Herbs for Butternut Squash Soup Recipes. 776,818 suggested recipes. Instant Pot Pork Tenderloin Pork. vegetable stock, herbs, pork tenderloin, spices, olive oil. Guided. Creamy Chicken Mushroom Soup Yummly. onion, fresh parsley sprigs, garlic cloves, chicken broth, black pepper and 17 more. Guided.
From foodnewsnews.com


COST BUTTERNUT SQUASH SOUP WITH GREEN CHILE-CORIANDER CHUTNEY …
$0.01: one 3- to 3 1/2 -pound butternut squash, peeled, halved, seeds and strings discarded, and the flesh cut into 1/2 -inch cubes: 6 1/2 oz
From cookeatshare.com


BUTTERNUT SQUASH, CHILI & COCONUT SOUP RECIPE - FOOD NEWS
1 can (13.5 ounces) coconut milk ½ cup thinly sliced scallion, white and green part ¼ cup chopped fresh cilantro Instructions Heat oil in a soup kettle over medium-high heat. Add onions and sauté until softened, about 4 minutes. Add garlic, chili powder, paprika, and thyme; sauté until fragrant, about a minute.
From foodnewsnews.com


THAI CURRIED BUTTERNUT SQUASH SOUP - COOKIE AND KATE
2019-02-11 Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes to skillet. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Add broth.
From cookieandkate.com


BUTTERNUT SQUASH WITH GREEN CHILE RECIPE, WHATS COOKING AMERICA
Cook over medium-high heat, covered, until seeds finish popping, approximately 1 minute. Add garlic and chile pepper and continue cooking, stirring, until garlic just starts to brown, about 1 minute. Add squash cubes and stir to coat. Add 1/2 cup water, cover, and cook until squash is tender to the bite, approximately 20 to 25 minutes.
From whatscookingamerica.net


BUTTERNUT SQUASH GREEN CHILE CHICKEN SOUP | AMBITIOUS KITCHEN
Apr 3, 2018 - Flavorful, protein-packed butternut squash green chile chicken soup comes together in one pot and is perfect for a cold night. Apr 3, 2018 - Flavorful, protein-packed butternut squash green chile chicken soup comes together in one pot and is perfect for a cold night. Pinterest . Today. Explore. When autocomplete results are available use up and down …
From pinterest.ca


THREE SISTERS BUTTERNUT SQUASH CHILI (RECIPE) - A SPICY PERSPECTIVE
2021-02-15 Set a large 7-8 quart saucepot over medium heat. Add the onions, chopped poblano peppers, and minced garlic. Sauté for 5 minute to soften. Add in the cubed butternut squash, rinsed beans, tomatoes, broth, green chiles in juices, frozen corn, and all spices. Add 1 teaspoon of salt, but save the cilantro for later.
From aspicyperspective.com


BUTTERNUT SQUASH SOUP RECIPES - BBC GOOD FOOD
14 Recipes. Warm up with our butternut squash soup ideas, perfect for autumn and winter. Our easy recipes include scrumptious vegetarian and healthy options. Try these butternut squash soup recipes, then check out our collections of butternut squash recipes and vegan butternut squash recipes. Showing items 1 to 14 of 14.
From bbcgoodfood.com


10 BEST BUTTERNUT SQUASH SOUP RECIPES - YUMMLY
2022-04-26 butternut squash, butter, heavy cream, chicken stock, fresh rosemary and 4 more. Butternut Squash Soup! Stark Naked Cooking. olive oil, celery stalk, thyme, vegetable broth, sea salt, ground black pepper and 3 more.
From yummly.com


BUTTERNUT SQUASH GREEN CHILE CHICKEN SOUP | AMBITIOUS KITCHEN
May 21, 2020 - Flavorful, protein-packed butternut squash green chile chicken soup comes together in one pot and is perfect for a cold night. May 21, 2020 - Flavorful, protein-packed butternut squash green chile chicken soup comes together in one pot and is perfect for a cold night. Pinterest . Today. Explore. When autocomplete results are available use up and down …
From pinterest.ca


CURRIED BUTTERNUT SQUASH SOUP | MINIMALIST BAKER RECIPES
2015-10-14 Instructions. Heat a large pot over medium heat. Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently. Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally. Add coconut milk, vegetable broth, maple syrup or ...
From minimalistbaker.com


BUTTERNUT SQUASH CHILI (VEGETARIAN, VEGAN) - SAVORY TOOTH
2016-08-17 Sauté: Heat 2 tablespoons vegetable broth in large pot ( Note 2) over medium heat. Add garlic, chipotles, and butternut squash to pot, cooking for about 10 minutes, stirring occasionally. Add more vegetable broth if pot gets dry. Add bell pepper, cooking for another 5 minutes. Simmer: Add black beans, pinto beans, diced tomatoes (including ...
From savorytooth.com


Related Search