Mexican Flavored Roasted Butternut Squash Soup Recipes
MEXICAN FLAVORED ROASTED BUTTERNUT SQUASH SOUP
The Roasted Butternut Squash Soup itself does not take too long to make. Once the vegetable is roasted it just takes 30 minutes to make the soup. Roasting the vegetable brings out the natural sweetness of the sugar and adding spice would balance out the sweetness.
Provided by Sandhya Ramakrishnan
Categories Soups
Time 1h
Number Of Ingredients 14
Steps:
- Peel the butternut squash and then cube them into half-inch pieces. Place them in a bowl and add 2 tbsp of olive oil and salt to taste. Mix well.
- Layer a baking sheet with aluminum foil and spray with oil. Spread the cubed butternut squash in a single layer. Bake them at 425 F, turning a couple of times in between until browned and tender. It took me about 30 minutes.
- In a small pan, dry roast the ancho chilies until aromatic. I was unable to get Ancho chilies and hence used the Indian dry red chili. Keep it aside.
- Add the toasted red chili, vegetable broth, and 1 cup of water and let it come to a boil. Simmer for about 5 minutes and then add the roasted squash. Add cumin powder and let it simmer for 5 minutes.
- Using an immersion blender, blend the soup until smooth and creamy. At this stage, if the soup is too thick, add more water and bring it to the preferred consistency.
- Add salt and pepper as needed and transfer it to the serving bowl. Garnish with cilantro and sour cream (optional). I also served the Roasted Butternut Squash Soup with some roasted corn to add crunch.
Nutrition Facts : Calories 170 kcal, Carbohydrate 22 g, Protein 2 g, Fat 10 g, SaturatedFat 1 g, Sodium 497 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
ROASTED BUTTERNUT SQUASH SOUP
Here's a rich soup for an autumn day--winter squash is roasted and pureed and blended into a creamy broth seasoned with cinnamon and roasted coriander.
Provided by Progresso
Categories Trusted Brands: Recipes and Tips Progresso®
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- To make roasted winter squash: Heat oven to 375 degrees F. Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
- To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
- Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)
- Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.
Nutrition Facts : Calories 350.3 calories, Carbohydrate 29.9 g, Cholesterol 26.5 mg, Fat 22.7 g, Fiber 2.3 g, Protein 7.8 g, SaturatedFat 7.2 g, Sodium 1387.9 mg, Sugar 2.7 g
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