QUICK GOLDEN SQUASH SOUP
This delectable soup feels like fall! Its golden color and rich, satisfying flavor have made it a favorite of mine-which is really amazing because I was convinced I didn't like squash until I tried this recipe. -Becky Ruff, Monona, Iowa
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, saute leeks in butter until tender. Stir in the squash, broth, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 10-15 minutes . Cool slightly. , In a blender, cover and process squash mixture in small batches until smooth; return all to the pan. Bring to a boil. Reduce heat to low. Add cheese; stir until soup is heated through and cheese is melted. Garnish with sour cream and onion.
Nutrition Facts : Calories 294 calories, Fat 18g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 922mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 4g fiber), Protein 11g protein.
HERBED GOLDEN SQUASH SOUP
I served this unusual soup last Thanksgiving and received rave reviews - even people who don't usually like squash enjoyed its hearty flavor. To dress it up, I sometimes add a dollop of yogurt on top.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings (2 quarts).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 118 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 180mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 3g fiber), Protein 2g protein.
GOLDEN SQUASH SOUP
Provided by Food Network
Time 45m
Yield 8 to 10 cups
Number Of Ingredients 13
Steps:
- Preheat the grill to 350 degrees F. Peel and slice the butternut squash into 1 to 2-inch wedges. Place in a large bowl and season with the maple syrup and Chinese 5-spice powder. Grill the squash until grill marks appear, about 4 minutes per side. Set aside to cool. Meanwhile, crush the coriander seeds in a mortar and pestle. Heat the olive oil in a large pot over medium-high heat and add the onions. Cook until soft. Add the coriander and red pepper flakes and cook until the onions are barely caramelized, about 10 minutes. Add the grilled squash and chicken stock and bring to a boil. Lower the heat to medium and simmer for 15 to 20 minutes to help the flavors develop. Take the soup off the heat and blitz in a blender until smooth. Season with salt and pepper, to taste. If the soup gets too thick, add more chicken stock to thin it out. Chiffonade half the sage leaves, leaving the other half whole. Fry all the sage leaves in a pan of hot olive oil until the leaves are crispy and still green. Ladle the soup into cups, top with 1 teaspoon creme fraiche, and garnish with fried sage and porcini salt.
GARLIC-HERB SPAGHETTI SQUASH
Steps:
- Put 1 halved, seeded spaghetti squash in a microwave-safe dish; add 2 tablespoons water, cover and microwave until tender, 16 minutes. Let cool slightly, then scrape into strands with a fork into a bowl. Cook 2 sliced garlic cloves in olive oil until golden. Add to the squash along with 2 tablespoons each chopped parsley, chives and pickled cherry peppers; toss. Season with salt and pepper.
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- Wash and halve squash lengthwise; remove seeds. Place halves, cut sides down, in baking dish(es). Bake in 350 degree F oven for 30 minutes. Turn cut sides up. Bake, covered, for 20 to 25 minutes more or until tender. Cool slightly.
- Meanwhile, in a Dutch oven or kettle, cook green onions and thyme in butter over medium-low heat for 10 minutes or until tender, stirring occasionally.
- Scoop squash out of skins; discard the skins. Place about 1/4 of the squash, onion mixture, and chicken stock or broth at a time in a food processor bowl or blender container. Cover and process or blend until smooth. Repeat with remaining squash, onion mixture, and stock in batches.
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