Fall Squash Soup Recipes

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FALL SQUASH SOUP



Fall Squash Soup image

A delicious, warming squash soup with other fall vegetables and spices is perfect for a cold day. Light enough to serve as an appetizer, but delicious enough to make a main dish. Serve hot with a hearty slice of toast.

Provided by Connor Lawson

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h15m

Yield 4

Number Of Ingredients 12

3 tablespoons butter
1 onion, diced
1 celery stalk, diced
1 carrot, diced
2 cloves garlic, minced
4 cups chicken stock
1 butternut squash, peeled and cubed
1 small turnip, peeled and diced
1 small sweet potato, peeled and cubed
1 pinch ground cinnamon, or to taste
1 pinch ground nutmeg, or to taste
salt and ground black pepper to taste

Steps:

  • Melt butter in a large soup pot over medium heat until just bubbling and beginning to smell nutty, 1 to 3 minutes. Add onion, celery, and carrot; cook until onion is soft and translucent, another 3 to 5 minutes. Add garlic directly to the bottom of the pot and cook for about 1 minute before stirring; be careful to prevent burning. Add chicken stock, butternut squash, turnip, and sweet potato and bring to a boil. Cover pot and simmer soup until sweet potato is fork tender, about 40 minutes.
  • Puree soup using a stick blender to desired consistency. Season to taste with cinnamon, nutmeg, salt, and black pepper.

Nutrition Facts : Calories 267.6 calories, Carbohydrate 44.3 g, Cholesterol 29 mg, Fat 9.7 g, Fiber 7.8 g, Protein 5.2 g, SaturatedFat 5.6 g, Sodium 1332.7 mg, Sugar 11.2 g

ROASTED WINTER SQUASH SOUP



Roasted Winter Squash Soup image

A delicious, versatile squash soup perfect for chilly fall and winter nights. Use butternut squash or pumpkin and it's a delicious addition to a holiday table. Source: Chef Joel Olson

Provided by Tracy K

Categories     Vegetable

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs butternut squash (acorn, or other winter squashes, etc)
1 tablespoon olive oil
2 tablespoons butter
1 onion, diced
2 cloves garlic, mashed to a paste
1/2 cup dry white wine
1/2 teaspoon thyme
1/2 tablespoon black peppercorns
2 bay leaves
1 tablespoon fresh parsley
4 cups chicken stock
salt & fresh ground pepper

Steps:

  • Heat oven to 400.
  • Cut the squash in half, seed it, and quarter it.
  • Brush well with olive oil and season liberally with salt and pepper.
  • Place cut side up in a baking dish and roast until squash is soft and browned at the edges, 45 minutes-1 hour.
  • When squash is tender throughout, scoop flesh from skin and set aside.
  • These steps can be done ahead of time and frozen for later use.
  • Cook onion in butter over medium low heat until soft.
  • Onion should be sweated, not cooked till brown or caramelized.
  • Add the garlic and cook for one minute.
  • Add the wine and cook, stirring frequently, until reduced to nearly dry (about ten minutes).
  • Combine the herbs and spices (thyme through fresh parsley) in a cheesecloth bundle/bouquet garni, add it to the pot.
  • Add the squash pulp to the pot.
  • Gradually add the chicken stock to desired thickness (you may not need all 4 cups), and bring to a boil.
  • Reduce heat to simmer, season with salt and pepper to taste.
  • Simmer soup for 20 minutes.
  • Remove cheesecloth bundle/bouquet garni, and puree soup with hand blender or food processor until it is the desired consistency.
  • Serve hot.

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