GINGERED BUTTERNUT SQUASH SOUP
Roasting the squash really adds a wonderful flavor to this delightful pureed soup. If you want a true vegetarian dish, simply substitute vegetable stock for the chicken broth. -Kim Pettipas Oromocto, New Brunswick
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 9 servings (about 3 quarts).
Number Of Ingredients 12
Steps:
- Place squash in a greased 15x10x1-in. baking pan. Drizzle with 4-1/2 teaspoons oil; toss to coat. Bake, uncovered, at 450° for 30 minutes, stirring every 15 minutes. Bake 5-10 minutes longer or until tender. Set aside. , In a soup kettle, saute onion in butter and remaining oil for 5 minutes or until tender. Stir in the ginger, curry, salt and pepper; cook for 2 minutes. Stir in potatoes; cook 2 minutes longer. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Cool slightly. , Stir in reserved squash. In a blender, puree soup in batches until smooth. Return to the pan. Stir in milk; heat through. Garnish with sour cream if desired.
Nutrition Facts :
ROASTED BUTTERNUT SQUASH CREAM SOUP WITH GINGER
This is our favorite butternut squash soup and the whole family loves it. I usually make a huge pot of soup and freeze parts of it before adding the cream. I like my soup thick, so I don't add a ton of vegetable broth, but feel free to thin it out with more broth.
Provided by AnnaLena
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Brush cut side of butternut squash with olive oil and place on a baking sheet, cut-side down.
- Bake in the preheated oven until peel is crinkly and butternut squash is soft, about 40 minutes. Scrape flesh into a bowl with a spoon and set aside.
- Melt butter in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Add squash flesh, 2 cups hot broth, and ginger. Season with ginger, curry, cumin, sugar, salt, and pepper. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes.
- Puree soup with an immersion blender until smooth. Add more hot broth for a thinner soup. Stir in cream and season to taste with sugar, apple cider vinegar, cayenne pepper, and salt.
Nutrition Facts : Calories 326.7 calories, Carbohydrate 51.4 g, Cholesterol 37.3 mg, Fat 14.1 g, Fiber 8.5 g, Protein 5.1 g, SaturatedFat 7.4 g, Sodium 269.5 mg, Sugar 14 g
BUTTERNUT SQUASH GINGER SOUP RECIPE
Steps:
- Gather the ingredients.
- Peel, half, seed, and cut the squash into 1/2- to 1-inch pieces. Set aside.
- Melt the butter in a large heavy-duty pot over medium-high heat. Add the onions and salt. Cook, stirring occasionally, until the onion is soft, 3 to 5 minutes.
- Add the garlic, if using, and cook, stirring frequently until fragrant, about 1 minute. Add the fresh ginger and the ground ginger, and stir until fragrant, about 1 minute more.
- Add the squash and broth. Bring to a boil over high heat. Cover, reduce the heat to a simmer, and cook until the squash is very tender, about 20 minutes.
- Transfer small batches of the soup mixture to a blender . Blend until completely smooth. Alternatively, use a handheld immersion blender. Be sure to blend the soup thoroughly so it is a true purée.
- Return the soup to the pot. Adjust seasoning, if necessary. Serve the soup topped with dollops of sour cream or crème fraîche, if you like.
Nutrition Facts : Calories 207 kcal, Carbohydrate 37 g, Cholesterol 22 mg, Fiber 10 g, Protein 5 g, SaturatedFat 4 g, Sodium 1422 mg, Sugar 9 g, Fat 7 g, ServingSize 6 servings, UnsaturatedFat 0 g
BUTTERNUT SQUASH SOUP WITH GINGER
Butternut Squash Soup with Ginger
Categories Soup/Stew Ginger Bake Butternut Squash Fall Bon Appétit
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes. Using paring knife, remove peel from squash; discard peel. Cut squash into 2-inch pieces. Heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic and cinnamon. Cover pot and cook until onion is tender, about 15 minutes. Add squash and 5 cups chicken broth. Bring to boil. Reduce heat to medium-low. Cover and simmer 10 minutes. Discard cinnamon.
- Working in batches, purée soup in blender. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Return soup to pot. Season soup with salt and pepper. Bring to simmer, thinning soup with more broth if necessary. Ladle into bowls. Sprinkle with parsley and serve.
BUTTERNUT SQUASH, POTATO AND GINGER SOUP
Top this gorgeous autumnal soup with toasted pepitas and fresh rosemary.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 12
Steps:
- Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 4 to 5 minutes. Add the potato, ginger, nutmeg, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
- Add the butternut squash and simmer until the potatoes and squash are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
- Stir in the cream and reheat the soup if necessary, adjusting the consistency with water and seasoning with additional salt and pepper.
- Serve hot drizzled with more cream if using and a sprinkled with pepitas and thyme.
SWEET POTATO AND BUTTERNUT SQUASH SOUP WITH GINGER
This silky fall/winter puree tastes rich, though there is no cream or butter in it.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 6
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.
- Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 2 grams, Carbohydrate 33 grams, Fat 2 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1033 milligrams, Sugar 6 grams, TransFat 0 grams
GINGER BUTTERNUT SQUASH SOUP
The combination of ginger and butternut squash is delicious and addictive. This recipe yields a creamy soup without the use of any cream. I love to whip this soup up with my immersion blender right in the pot. This soup also freezes well. You can serve it with a dollop of sour cream if you desire, although I serve it without a garnish. If you want to make this a completely dairy free soup, use dairy free margarine (Fleishman's unsalted, or Earth Balance.) Oh yeah, and you MUST use fresh ginger.
Provided by Lee Hock
Categories Vegetable
Time 1h
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 9
Steps:
- 1. Melt butter or margarine in stock pot, and add onions. Sautee over medium heat until translucent.
- 2. Add ginger, garlic, and cubed butternut squash. Sautee a few more minutes until fragrant.
- 3. Add orange juice, and water. Bring to a boil, then simmer for 30 minutes, until the squash is tender.
- 4. With an immersion blender, puree until it is completely smooth and creamy.
- 5. Season with salt and pepper to taste. If it is too thick you may add more water.
ROASTED BUTTERNUT SQUASH SOUP WITH CHILI GINGER
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 AND GINGER SOUP
A warming winter soup. If you don't want it too spicy, you could use less ginger and/or garlic.
Provided by lenny_lennartz
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the olive oil in a large pot.
- Add all the chopped vegetables. Stir-fry them until they start to brown.
- Add the vegetable stock.
- Simmer until all the vegetables are cooked and soft.
- Blend.
- Season as required.
GINGER SQUASH SOUP
Everyone likes the beautiful golden color and creamy consistency of this soup. A touch of ginger really sparks the mild flavor of butternut squash.-Laurel Leslie, Sonora, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, simmer broth and squash. Add the applesauce, sugar, ginger and salt. Bring to a boil. Reduce heat to low; stir in cream. Cook for 30 minutes or until soup reaches desired consistency, stirring occasionally.
Nutrition Facts : Calories 163 calories, Fat 8g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 260mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
CREAMY BUTTERNUT SQUASH SOUP WITH GINGER
I was intrigued by the addition of apple vinegar to "round out" the flavor profile of this soup. A couple tablespoons of decoratively swirled creme fraiche (or sour cream) & a sprinkling of toasted slivered almonds makes for an elegant presentation. Found in the Tribune's Food & Drink Weekly.
Provided by Busters friend
Categories Onions
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Peel the squash, using a sharp vegetable peeler. Cut it in half lengthwise and scoop out the seeds with a spoon. Cut in 1-inch chunks.
- Heat the butter in a large soup pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger root and cook until fragrant, about 3 minutes. Add the diced squash, water and salt and bring to a simmer. Cook at a low simmer until the squash is tender enough to smash with a spoon, about 30 minutes.
- Puree the soup, either using an immersion blender or grinding it in several stages in a regular blender. The soup should be completely smooth and a little thicker than heavy cream. Ladle the soup through a strainer into a clean soup pot, discarding any bits of squash or ginger left behind.
- Heat the soup through once more and season to taste, adding salt first and then the vinegar. Add the vinegar one-half teaspoons at a time; it will take a little more than 1 tablespoons.
- To serve, stir the crème fraîche to loosen the texture. Ladle the soup into wide bowls and spoon 1 to 2 Tbsps. of crème fraîche in a decorative pattern onto each. Scatter a few toasted slivered almonds over the soup and serve immediately.
Nutrition Facts : Calories 139, Fat 4.8, SaturatedFat 2.5, Cholesterol 10.2, Sodium 820.5, Carbohydrate 25.1, Fiber 4.3, Sugar 5.1, Protein 2.5
BUTTERNUT SQUASH SOUP RECIPE BY TASTY
If there's one thing you should be eating more of this fall, it's butternut squash soup (the homemade kind, of course). This seasonal recipe is easy to whip together in no time, and you can make a big batch at once to freeze for lazy nights or on-the-go work lunches.
Provided by Merle O'Neal
Categories Sides
Time 45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Melt the butter in a large pot over medium heat, then add the garlic and onion and sauté for 1-2 minutes, until the onion is translucent.
- Add the potato, celery, carrot, salt, and pepper. Sauté for 3 minutes.
- Add the butternut squash, broth, water, bay leaf, and thyme and stir. Bring to a boil.
- Cover and reduce the heat to low. Simmer for 25-30 minutes.
- Remove the thyme stems and bay leaf.
- Use an immersion or countertop blender to blend the soup until smooth.
- Let cool for 2 minutes, then serve.
- Enjoy!
Nutrition Facts : Calories 680 calories, Carbohydrate 56 grams, Fat 47 grams, Fiber 3 grams, Protein 1 gram, Sugar 14 grams
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