DELICATA CREAMY SQUASH SOUP
A rich and creamy soup, great for cold winter nights.
Provided by Sue Haser
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h35m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
- In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
- Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
- Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 417.3 calories, Carbohydrate 34 g, Cholesterol 110 mg, Fat 31.6 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 19.4 g, Sodium 344.5 mg, Sugar 8.5 g
CURRIED DELICATA SQUASH SOUP
Make and share this Curried Delicata Squash Soup recipe from Food.com.
Provided by Carianne
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Saute onions and garlic in olive oil for a couple of minutes, then add squash and chicken. Saute until chicken is cooked through. Add remainder of ingredients and simmer for 30 minutes.
Nutrition Facts : Calories 175.5, Fat 7.1, SaturatedFat 1.5, Cholesterol 17.1, Sodium 1549.5, Carbohydrate 11.4, Fiber 3, Sugar 3, Protein 17.7
CURRIED SQUASH SOUP
Cayenne pepper gives a little kick to bowls of this pretty golden soup, a first course that everyone seems to love. It can be made several days ahead to fit a busy schedule, then heated up whenever needed.
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased or foil-lined baking pan. Bake, uncovered, at 400° for 40-50 minutes or until tender. When cool enough to handle, scoop out pulp; set aside., In a large saucepan, saute onion and garlic in oil until tender. Add the flour, salt, curry powder and cayenne until blended. Stir in broth. Add bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 20 minutes. Discard bay leaf. Cool to room temperature., In a blender, combine half of the broth mixture and squash; cover and process until smooth. Repeat with remaining broth mixture and squash. Return to the saucepan; heat through. Combine the topping ingredients; place a dollop on each serving.
Nutrition Facts : Calories 194 calories, Fat 12g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 1188mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.
CREAMY DELICATA SQUASH SOUP
Roasted squash lends a delicate sweetness to this creamy soup. Onions, vegetable broth, and roasted squash are cooked together with non-fat Greek yogurt and processed to a fine consistency for an incredibly rich-tasting soup. Chicken broth works fine for this, too.
Provided by Stella
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h35m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Put squash halves into a large baking dish with cut-sides down. Pour enough water into the dish so the bottom 1/8-inch of the squash is submerged. Cover the baking dish with aluminum foil.
- Roast squash in preheated oven until the flesh is tender, 35 to 40 minutes. Set aside to cool.
- Melt butter in a large saucepan over low heat. Cook onion in butter, stirring occasionally, until softened, about 10 minutes.
- Scrape the delicata squash flesh from the skin; add to the saucepan along with vegetable broth and yogurt. Stir the mixture until the squash and yogurt smoothly mix into the liquid. Bring to a simmer and cook until thickened, about 25 minutes.
- Pour mixture from saucepan into a blender no more than half-full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth and pour into a serving tureen. Season with salt and pepper to serve.
Nutrition Facts : Calories 218.2 calories, Carbohydrate 37.1 g, Cholesterol 12.2 mg, Fat 5.3 g, Fiber 5.3 g, Protein 9.1 g, SaturatedFat 3.1 g, Sodium 343.3 mg, Sugar 12.2 g
CURRIED SQUASH SOUP
Provided by Florence Fabricant
Categories lunch, one pot, soups and stews, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a heavy saucepan. Add the onion and apple and cook until they are tender. Stir in the curry powder.
- Add the squash and water (or chicken stock). Cover and simmer until the squash is tender, about 30 minutes. Puree in one or more batches in a blender.
- Return puree to saucepan and add milk. Season with salt and pepper. Float dollop of yogurt topped with coconut on each serving.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 9 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 732 milligrams, Sugar 9 grams, TransFat 0 grams
CURRIED DELICATA AND ACORN SQUASH SOUP
Make and share this Curried Delicata and Acorn Squash Soup recipe from Food.com.
Provided by Coral_Jayne
Categories Vegetable
Time 1h10m
Yield 7 cups, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Split squash in half lengthwise, scrape and discard seeds and stringy membrane.
- Lightly oil baking sheet and place squash halves flesh side down, roast in 425 oven for 40- 50 minutes, depending on how much caramelization you prefer.
- Let cool, meanwhile.
- Melt butter and add olive oil in a medium sized dutch oven.
- Add onions, garlic and ginger and sautee over medium low heat for 30 minutes, or until light brown.
- Mix in flour and curry powder, continue stiring for 2 minutes.
- Add in the chicken stock, honey and nutmeg.
- Skin the cooled squash, chop and add to pot.
- Once the soup is mixed well, continue cooking over medium low heat for 35 - 45 minutes, you want the flavors to meld.
- Puree with emersion blender or food processor until smooth.
- Stir in 18%m.f. cream.
- Salt and cayenne pepper to taste.
- Combine creme fresh and cinnamon.
- To serve, top with a dolop of the cinnamon thick cream.
Nutrition Facts : Calories 374.8, Fat 24.5, SaturatedFat 12.5, Cholesterol 66.4, Sodium 423.7, Carbohydrate 32.2, Fiber 2.5, Sugar 9.6, Protein 9
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