Calvados Laced Squash Soup With Cinnamon And Bay Leaves Recipes

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CALVADOS-LACED SQUASH SOUP WITH CINNAMON AND BAY LEAVES



Calvados-Laced Squash Soup with Cinnamon and Bay Leaves image

Categories     Soup/Stew     Milk/Cream     Onion     Appetizer     Bake     Thanksgiving     Butternut Squash     Fall     Cinnamon     Calvados     Sour Cream     Simmer     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 14

6 pounds butternut squash (about 2 very large), halved lengthwise
4 tablespoons olive oil
2 tablespoons (1/4 stick) unsalted butter
2 onions, chopped
2 cinnamon sticks, broken in half
2 bay leaves, broken in half
1 teaspoon coarse salt
1/2 teaspoon ground black pepper
1/2 cup Calvados (apple brandy) or brandy
4 14-ounce cans low-salt chicken broth
1 12-ounce can evaporated milk
1/4 cup sour cream
1 tablespoon warm water
1/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 375°F. Line 2 large baking sheets with aluminum foil. Brush squash flesh with 2 tablespoons oil. Place on prepared baking sheets, cut side down. Roast squash until very tender, about 1 hour. Cool 20 minutes. Remove seeds. Scoop out 6 cups squash pulp and transfer to large bowl (reserve any remaining squash for another use).
  • Melt butter with remaining 2 tablespoons oil in heavy large pot over medium heat. Add onions, cinnamon sticks, bay leaves, salt, and pepper. Sauté until onions are soft, about 10 minutes. Add Calvados and simmer until almost all of liquid evaporates, about 1 minute. Discard cinnamon stick pieces and bay leaves. Add mixture to squash in large bowl and stir to combine. Working in batches, puree squash mixture in blender with chicken broth and evaporated milk until smooth. Strain into same pot, pressing on solids in strainer to extract as much liquid as possible.
  • Mix sour cream, 1 tablespoon warm water, and ground cinnamon in medium bowl to blend. (Soup and cinnamon cream can be prepared 1 day ahead. Cool soup slightly, then cover and refrigerate. Cover and refrigerate cinnamon cream.)
  • Bring soup to simmer. Ladle soup into bowls. Garnish each with dollop of cinnamon cream and serve.

BUTTERNUT SQUASH SOUP WITH CINNAMON



Butternut Squash Soup with Cinnamon image

The golden color, smooth and creamy texture and wonderful taste of this soup make it a welcome addition to a chilly fall day. It has a slightly tangy flavor from the gingerroot, and the sweet cinnamon really comes through. -Jackie Campbell, Stanhope, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 6h45m

Yield 14 servings (2-1/2 quarts).

Number Of Ingredients 10

1 medium onion, chopped
2 tablespoons butter
1 medium butternut squash (about 4 pounds), peeled and cubed
3 cans (14-1/2 ounces each) vegetable broth
1 tablespoon brown sugar
1 tablespoon minced fresh gingerroot
1 garlic clove, minced
1 cinnamon stick (3 inches)
1 package (8 ounces) cream cheese, softened and cubed
Crystallized ginger, fresh cracked pepper, optional

Steps:

  • In a small skillet, saute onion in butter until tender. Transfer to a 5-or 6-quart slow cooker; add squash. Combine the broth, brown sugar, ginger, garlic and cinnamon; pour over squash. Cover and cook on low until squash is tender, 6-8 hours. , Cool slightly. Discard cinnamon stick. In a blender, process soup in batches until smooth. Return all to slow cooker. Whisk in cream cheese; cover and cook until cheese is melted, about 15 minutes longer. If desired, top with crystallized ginger and fresh cracked pepper.

Nutrition Facts : Calories 135 calories, Fat 7g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 483mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

BRANDY LACED PUMPKIN SOUP



Brandy Laced Pumpkin Soup image

Make and share this Brandy Laced Pumpkin Soup recipe from Food.com.

Provided by Wendys Kitchen

Categories     Vegetable

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 14

6 lbs butternut squash, halved lengthwise (about 2 very large)
4 tablespoons olive oil
2 tablespoons unsalted butter
2 onions, chopped
2 cinnamon sticks, broken in half
2 bay leaves, broken in half
1 teaspoon coarse salt
1/2 teaspoon ground black pepper
1/2 cup calvados (apple brandy) or 1/2 cup brandy
4 (14 ounce) cans low sodium chicken broth
1 (12 ounce) can evaporated milk
1/4 cup sour cream
1 tablespoon warm water
1/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 375°F Line 2 large baking sheets with aluminum foil. Brush squash flesh with 2 tablespoons oil. Place on prepared baking sheets, cut side down. Roast squash until very tender, about 1 hour. Cool 20 minutes. Remove seeds. Scoop out 6 cups squash pulp and transfer to large bowl (reserve any remaining squash for another use).
  • Melt butter with remaining 2 tablespoons oil in heavy large pot over medium heat. Add onions, cinnamon sticks, bay leaves, salt, and pepper. Sauté until onions are soft, about 10 minutes. Add Calvados and simmer until almost all of liquid evaporates, about 1 minute. Discard cinnamon stick pieces and bay leaves. Add mixture to squash in large bowl and stir to combine. Working in batches, puree squash mixture in blender with chicken broth and evaporated milk until smooth. Strain into same pot, pressing on solids in strainer to extract as much liquid as possible.
  • Mix sour cream, 1 tablespoon warm water, and ground cinnamon in medium bowl to blend. (Soup and cinnamon cream can be prepared 1 day ahead. Cool soup slightly, then cover and refrigerate. Cover and refrigerate cinnamon cream.)
  • Bring soup to simmer. Ladle soup into bowls. Garnish each with dollop of cinnamon cream and serve.

Nutrition Facts : Calories 235.3, Fat 10.6, SaturatedFat 4, Cholesterol 15.8, Sodium 277.6, Carbohydrate 33, Fiber 4.9, Sugar 6.1, Protein 7.2

CREAMY BUTTERNUT SQUASH WITH CINNAMON SOUP



Creamy Butternut Squash With Cinnamon Soup image

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Yield 8

Number Of Ingredients 14

2 tablespoons olive oil
1 ½ pounds peeled and seeded butternut squash , cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 ½ teaspoons cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: store-bought apple chips

Steps:

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add butternut squash, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender, about 10 minutes.
  • Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Nutrition Facts : Calories 177.4 calories, Carbohydrate 21.3 g, Cholesterol 20.6 mg, Fat 10.2 g, Fiber 3.4 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 77.7 mg, Sugar 7.5 g

HERBED GOLDEN SQUASH SOUP



Herbed Golden Squash Soup image

I served this unusual soup last Thanksgiving and received rave reviews - even people who don't usually like squash enjoyed its hearty flavor. To dress it up, I sometimes add a dollop of yogurt on top.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6-8 servings (2 quarts).

Number Of Ingredients 14

3 cups coarsely chopped onion
2 tablespoons canola oil
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon dried thyme
2 bay leaves
1-1/2 cups water
2 celery ribs, chopped
1 medium carrot, chopped
2 cups mashed cooked butternut squash, divided
1-1/2 cups tomato juice, divided
1 cup apple juice, divided
1 cup orange juice, divided
Salt and pepper to taste

Steps:

  • In a large saucepan, saute onion in oil with nutmeg, cinnamon, thyme and bay leaves until onion is tender. Stir in the water, celery and carrot; cover and simmer until carrot is tender. Discard bay leaves. , In a blender, place half of the squash and half of the tomato, apple and orange juices; add half of the vegetable mixture. Puree; return to pan. Repeat with the remaining squash, juices and vegetable mixture; return to pan. Add salt and pepper. Heat through.

Nutrition Facts : Calories 118 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 180mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 3g fiber), Protein 2g protein.

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