Golden Squash Soup Recipes

HERBED GOLDEN SQUASH SOUP

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.

AUTUMN GOLD SQUASH SOUP

Steps:

• Bake or boil the squash. To bake, halve the squash and scoop out the seeds. Place the squash halves cut side down on an oiled baking sheet and cover loosely with aluminum foil. Bake at 350 degrees until tender, about one hour. Scoop out the pulp and discard the skin. To boil, peel the squash, halve it, and scoop out the seeds. Cut it into chunks and place them in a saucepan with water to cover. Bring the water to a boil and cook until the squash is tender, about 15 minutes. Drain and reserve the liquid.
• Meanwhile, saute the chopped onion in the oil with the nutmeg, cinnamon, thyme, and bay leaves until the onion is translucent. Add the diced carrot and celery and the water (if you boiled the squash, use the reserved liquid). Cover and simmer until the carrots are Tender. Remove the bay leaves.
• In a blender or food processor, puree the cooked squash, the onioncarrot mixture, and the juices in batches. Gently reheat the soup. Add salt and pepper to taste.

COOKING LIGHT GOLDEN WINTER SOUP WITH GRUYERE TOASTS

Steps:

• Preheat broiler.
• Melt butter in a large Dutch oven over medium-high heat.
• Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally.
• Place half of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl.
• Repeat procedure with remaining potato mixture.
• Stir in half-and-half.
• Cover and keep warm.
• For Gruyere Toasts:.
• Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden.
• Ladle 1 cup soup into each of 8 bowls; top each serving with about 1 teaspoon chives. Serve 2 bread slices with each serving. Garnish with freshly ground black pepper, if desired.

ROASTED SQUASH SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the squash, cut side down, on baking sheets and roast for 45 minutes, or until flesh is soft. Scoop out the flesh into a large bowl.
• In a medium saucepan over medium heat, melt the butter. Saute the onion, stirring frequently, for 5 minutes or until tender. Stir in the garlic, ginger and curry powder and cook 1 minute. Add the apples and sherry and simmer for 10 minutes, or until apples soften.
• Puree batches of the squash flesh and broth in a food processor or blender. Transfer the squash puree to a large saucepan. Puree the apple/sherry mixture and stir into pureed squash.
• Heat over medium heat and season with salt, pepper and cayenne, to taste.

GOLDEN BUTTERNUT SQUASH SOUP

Steps:

• In a large stockpot mix together the squash, apples, onions, breadcrumbs, stock, salt, rosemary, oregano and pepper.
• Bring to a boil, reduce heat and simmer for 90 minutes, stirring often.
• Puree until smooth in a food processor or hand held blender.
• If using a food processor return to pan and whisk in cream.
• Adjust seasonings and reheat or chill and serve cold.

GREEN SQUASH SOUP

Steps:

• Heat olive oil in a Dutch oven or large pot over medium heat. Add leeks and green garlic; cook and stir until tender, about 5 minutes. Add red potatoes, eggplants, and zucchini. Cook uncovered, stirring occasionally, until starting to soften, about 15 minutes.
• Stir kale and lettuce into the Dutch oven until wilted. Pour in water and vegetable bouillon. Bring soup to a boil; simmer, covered, until flavors combine, about 1 hour.
• Blend soup using a hand immersion blender until creamy.

GOLDEN GAZPACHO

Steps:

• In a food processor or blender, working in batches, combine yellow tomatoes, onion, squash, bell pepper, garlic, carrot juice, vinegar, and oil. Pulse until finely pureed. Season with salt. Refrigerate until well chilled, at least 2 hours.
• At serving time, halve, pit, and dice the avocado. Core and dice the red tomato. Serve soup in chilled bowls topped with avocado and tomato.