DOUBLE-BUTTERNUT SQUASH SOUP
A very thick and savory, vegetarian soup. The squash, butter, and almonds give this soup a really decadent flavor. Tastes great served with fresh yogurt or sour cream and garnished with either green onions or a dash of cinnamon.
Provided by MiddleNameGrace
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Melt the butter in a large pot over medium heat. Cook almonds in the melted butter until light brown, about 5 minutes. Pour 1 cup vegetable broth into the pot; bring to a simmer and cook until warmed, 1 to 2 minutes.
- Pour remaining broth into the pot; add butternut squash, carrots, onion, and garlic. Pour enough water into the pot to assure the vegetables are completely submerged; bring to a simmer and cook until the carrots are completely soft and the volume of the liquid has reduced by about 1/3, 15 to 20 minutes.
- Pour broth 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.
- Pour pureed soup into a separate vessel. Stir Worcestershire sauce, cinnamon, chili powder, brown sugar, and salt into the soup.
Nutrition Facts : Calories 174.7 calories, Carbohydrate 27.8 g, Cholesterol 11.4 mg, Fat 7 g, Fiber 7.5 g, Protein 4.3 g, SaturatedFat 3 g, Sodium 354.3 mg, Sugar 3.9 g
SLOW-COOKER SQUASH STEW
Provided by Food Network Kitchen
Time 8h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.
- Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.
- Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated parmesan, if desired, and serve with bread and/or lemon wedges.
DOUBLE JACK STEW
Provided by Guy Fieri
Time 3h50m
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- For the marinade: In a gallon re-sealable bag, combine all the ingredients and marinate for 1 hour at room temperature. Drain well and pat dry.
- For the stew: In a large Dutch oven over medium heat, add the oil and the onions and cook until translucent. Remove from the pot and reserve.
- In batches (if needed, do not crowd), add the steak to the pot and cook for 4 to 5 minutes per batch, turning to evenly and deeply brown. Adjust the heat as needed. Sprinkle with 2 tablespoons flour and stir to coat well.
- Deglaze the pan with the whiskey and 1/2 cup of the beef stock, scraping any bits from the bottom. Add the remaining stock and return the onions to the pot. Add the bay leaves, thyme and savory and stir to combine. Bring to a simmer, reduce the heat to low, cover and cook for 2 hours, stirring occasionally.
- After 2 hours have passed, add the potatoes, turnip and carrots. Cover and cook for an additional 35 to 45 minutes.
- Add in the vinegar and salt, to taste.
- In a measuring cup, combine the buttermilk and cream and whisk in the remaining 3 tablespoons flour. Add to the stew, stirring gently to combine, and cook for an additional 5 to 6 minutes. Turn off the heat, add in 2 tablespoons butter and serve.
SQUASH & CHICKEN STEW
We created a satisfying stew that's nutritious, loaded with flavor and family-friendly. Slowly simmer chicken thighs with stewed tomatoes, butternut squash, green peppers and onion for meal-in-one convenience. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink. Sprinkle with parsley. Serve with couscous if desired.
Nutrition Facts : Calories 384 calories, Fat 14g fat (4g saturated fat), Cholesterol 121mg cholesterol, Sodium 867mg sodium, Carbohydrate 31g carbohydrate (13g sugars, Fiber 7g fiber), Protein 37g protein.
SUMMER SQUASH AND SAUSAGE STEW
This simple squash and sausage stew represents my idea of the perfect summer supper. It's very comforting, relatively fast, wonderfully flavorful, and helps solve a problem that's existed since neighbors started planting gardens: what to do with all that squash! Serve it with a big slice of crusty bread for dipping into the broth.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot over medium-high heat; cook sausage slices until they begin to brown, 3 to 4 minutes. Add onion, reduce heat to medium, and cook until onion becomes translucent, about 5 minutes. Stir in garlic and cook until fragrant, 30 seconds to 1 minute. Add chicken broth, crushed tomatoes, and jalapeno pepper; stir to combine.
- Bring mixture to a simmer; gently stir squash and potatoes into mixture. Reduce heat to medium-low. Season with salt, black pepper, and cayenne pepper.
- Simmer stew, uncovered, until potatoes and squash are tender, 30 to 35 minutes. Stir in Italian parsley. Adjust levels of salt, black pepper, and cayenne pepper if needed. Serve in bowls; sprinkle with Parmesan cheese.
Nutrition Facts : Calories 600.9 calories, Carbohydrate 50.6 g, Cholesterol 66.4 mg, Fat 36.1 g, Fiber 7.5 g, Protein 22 g, SaturatedFat 11.7 g, Sodium 1146.1 mg, Sugar 7 g
YELLOW SQUASH STEW
I love veggies, and this is a great way to cook squash. Its great to have on a cold evening or even for lunch. You can play with the recipe and add hot sauce or other spices to make it the way you want. Its very easy and quick. Enjoy!
Provided by SallyD
Categories Stew
Time 30m
Yield 3 cups, 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut squash into chunks and chop onion. Add butter to sauce pan and add the squash, onion, garlic salt, and lemon pepper. Cook for about 20-25 mins on med high heat till the squash and onions are about tender. Remove from heat and crumble the crackers on top, add the slice of cheese and cover till cheese is melted. Stir well and add milk. You can either serve as is, or put in blender to make it creamed.
Nutrition Facts : Calories 299.9, Fat 20.8, SaturatedFat 12.1, Cholesterol 53.8, Sodium 293.8, Carbohydrate 21.8, Fiber 4.1, Sugar 7.5, Protein 10.3
TWICE-BAKED BUTTERNUT SQUASH
To serve, nestle the baked squash into a handful of mache or other tender salad greens.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees with the rack in center. Halve squash lengthwise, and remove seeds and fibers. Sprinkle squash halves with 1/2 teaspoon salt and 1/4 teaspoon pepper. Fill a roasting pan with 1/4 inch water. Place squash in pan. Cover with aluminum foil, and bake until squash is tender when pierced with the tip of a knife, 35 to 45 minutes. Remove from oven, transfer squash to a cool surface, and let cool enough to handle. Reduce oven temperature to 425 degrees.
- Use a spoon to scoop baked flesh out of each half into a large bowl, leaving a 1/4-inch border around six of the halves so they will keep their shape. To the bowl, add sour cream, paprika, chives, and remaining teaspoon salt and 1/4 teaspoon pepper. Mix with a handheld electric mixer or potato masher until smooth and well combined. Season with salt and pepper. Fill six squash halves with mixture (discard remaining six empty halves). Sprinkle tops with toasted breadcrumbs. Bake until golden brown and warm throughout, 20 to 30 minutes. Serve.
CARIBBEAN CHICKEN AND SQUASH STEW
Another one pot meal I serve over rice. Once again I double the vegies and liquid making more for the rice. Nice combination of flavors. Enjoy!
Provided by Shirl
Categories Stew
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Cut chicken up into pieces legs, wings, thighs etc --.
- Peel and chop sweet potatoes. Chop onions, zuchinni and ham.
- In plastic bag add flour, garlic, salt and pepper.
- Add chicken pieces to bag one or two at a time. Shake to coat.
- Heat skillet to medium high heat and brown chicken turning as necessary.
- When chicken is brown add to large soup pot.
- In skillet with chicken drippings add onions thyme, bay leaf, crushed hot red pepper flakes and any left over flour mix.
- Saute until spices and onions are blended and you can smell spices with the onions.
- Add spiced onions to soup pot with chicken.
- Pour can of chicken broth into skillet and scrape away any left over flour etc --.
- Pour soup and tomatoes into soup pot.
- Add sweet potatoes, ham and stir until chicken and vegies are mixed.
- Simmer until chicken is done.
- Last 10 minutes of cooking add zuchinni.
- Serve when all vegies and chicken are done.
Nutrition Facts : Calories 1046.1, Fat 49.7, SaturatedFat 13.4, Cholesterol 219.5, Sodium 3021.7, Carbohydrate 74.3, Fiber 9.4, Sugar 8.7, Protein 72.7
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