My Spiced Butternut Squash Sweet Potato Carrot And Orange Soup Recipes

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CARROT, SWEET POTATO AND SQUASH SOUP



Carrot, Sweet Potato and Squash Soup image

This scratch soup is a delicious meal or Thanksgiving starter or a clever use-up for leftovers of any of the 3 main ingredients after the holiday.

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 to 6 servings as an entree or 8 to 10 as a starter

Number Of Ingredients 25

2 tablespoons EVOO
2 tablespoons butter
1 to 2 tablespoons puree of chipotle in adobo, medium to spicy heat level (freeze the remainder in a plastic baggie)
1 teaspoon ground coriander, 1/3 palmful
2 cloves garlic, chopped
1 teaspoon ground cumin, 1/3 palmful
1 teaspoon paprika, 1/3 palmful
2 onions, chopped
1 crisp apple, peeled and chopped
One 1-inch piece ginger root, finely chopped or grated
A little freshly grated nutmeg
A pinch of ground cinnamon
Salt and freshly ground black pepper
4 cups chicken stock, plus extra to reheat
About 1 tablespoon honey
1 1/2 pounds kabocha, butternut squash or pumpkin, peeled and chopped (or leftover roasted)
1 pound organic carrots, peeled and chopped
2 large sweet potatoes, peeled and chopped
1 tablespoon lemon or orange juice
Finely chopped red onions or scallions
Toasted pumpkin seeds
Crumbled browned Mexican chorizo
Creme fraiche
Shredded smoked Cheddar or smoked gouda
Chopped fresh parsley or cilantro

Steps:

  • Heat the EVOO in a soup pot over medium-high heat, add the butter and melt into the oil. Add the chipotle, coriander, cumin, paprika, garlic, onions, apple, ginger, cinnamon and some nutmeg and salt and pepper. Cook for 5 minutes partially covered. Then add the stock, honey, kabocha, carrots and potatoes. Cook partially covered until very tender, 30 minutes. Puree with an immersion blender or in batches in a food processor. Cool and store for a make-ahead meal. Reheat over medium heat and add 1 cup of stock or water to loosen the soup enough to reheat.
  • To serve, add a little citrus juice for a pop and top shallow bowls or cups of soup with assorted toppings of your choice.

Nutrition Facts : Calories 271 calorie, Fat 10 grams, SaturatedFat 3.5 grams, Cholesterol 10 milligrams, Sodium 275 milligrams, Carbohydrate 43 grams, Fiber 7.5 grams, Protein 7 grams, Sugar 16 grams

MY SPICED BUTTERNUT SQUASH, SWEET POTATO, CARROT AND ORANGE SOUP



My Spiced Butternut Squash, Sweet Potato, Carrot and Orange Soup image

This was inspired by my other butternut squash soup recipe (#402703). The orange flavoring is optional. I use pre-cut, cubed squash when I can find it or frozen squash. You can also use a small fresh butternut squash. (The prep time assumes you are using pre-cut or frozen squash.) I use almond milk in this recipe (I like Almond Breeze) instead of cream or half and half. You can save a little time by roughly chopping the onion and garlic, because the soup will be pureed later. I do chop the ginger rather finely because it is so fibrous, and I don't want lumps in the soup that didn't get pureed.

Provided by coconutty

Categories     Yam/Sweet Potato

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

24 ounces peeled and cubed butternut squash (weighed after peeling)
1 large sweet potato, peeled and cut in 1/2 inch dice (I used one that weighed almost a pound before peeling)
3 small carrots, sliced
1 -2 tablespoon oil
1/2 large onion, chopped
2 -3 garlic cloves, minced
1 1/2 tablespoons minced fresh gingerroot
4 cups chicken broth (I use organic low-sodium)
1/4 teaspoon cinnamon (or more to taste)
1/4 teaspoon nutmeg (or more to taste)
almond milk (I use Almond Breeze unsweetened original or unsweetened vanilla)
fresh ground pepper
salt
fresh orange juice (optional)

Steps:

  • If you are using a fresh butternut squash, cut it in half lengthwise and scoop out the seeds. Peel it and cut it into 1-inch chunks.
  • Heat the oil 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.
  • While the onions are cooking, peel and dice the sweet potato and carrots.
  • Add the cut vegetables and broth; bring to a boil. Lower heat and cook at a gentle boil until the squash is fork-tender, about 20 minutes (but this depends on the size of your squash cubes).
  • Puree the soup in several stages in a blender. For safety's sake, since the soup is hot, do not fill the jar more than about 1/4 full each time, and blend on a low speed, covering the lid with an oven mitt. The soup should be completely smooth and a little thicker than heavy cream.
  • Rinse your soup pot to remove any small chunks of food and strain it if you like (I do not strain).
  • Heat the soup through again and season to taste with cinnamon, nutmeg, black pepper and salt.
  • Add some almond milk, a little at a time, to give soup a creamier consistency. (Instead of almond milk or Almond Breeze, you could probably use soy or rice milk or half and half).
  • Just before serving, add about 2-3 teaspoons fresh orange juice (or to taste) to each bowl, if desired; stir to blend into soup.
  • This soup tastes fine when it has been reheated. The soup will thicken as it chills, so you may want to add extra spice right at the start, if you know you will be re-heating some later. You will need extra Almond Breeze to thin it out after it has been refrigerated. I have kept it in the fridge for as long as 4 days and it was fine.
  • You can sub pumpkin pie spice for the ground spices listed.
  • Because the veggies make the broth very flavorful, you can also use half chicken broth and half water (2 cups of each) with good results.

BUTTERNUT SQUASH SWEET POTATO SOUP



Butternut Squash Sweet Potato Soup image

Lots of taste and beta carotene!

Provided by BVDB

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 10

¼ cup butter
1 butternut squash - peeled, seeded, and cut into chunks
1 sweet potato, peeled and cut into chunks
1 carrot, peeled and chopped
1 stalk celery, chopped
1 sweet onion, chopped
2 cloves garlic, minced, or more to taste
4 cups chicken stock, or as needed
3 small sweet bell peppers, chopped
salt and ground black pepper to taste

Steps:

  • Melt butter in a large pot over medium-high heat. Cook and stir butternut squash, sweet potato, carrot, celery, onion, and garlic in hot butter until lightly browned, about 5 minutes.
  • Pour chicken stock and sweet bell peppers into butternut squash mixture; bring to a boil. Reduce heat to low, cover, and simmer until squash and potato are tender, about 40 minutes.
  • Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
  • Return pureed soup to pot and season with salt and black pepper.

Nutrition Facts : Calories 167 calories, Carbohydrate 28.2 g, Cholesterol 15.6 mg, Fat 6.3 g, Fiber 5 g, Protein 2.9 g, SaturatedFat 3.8 g, Sodium 416.3 mg, Sugar 6.6 g

SPICED BUTTERNUT SQUASH SOUP



Spiced Butternut Squash Soup image

My boys LOVE this soup! It's a 'stick to your ribs' soup that everyone will enjoy. Sherry helps to deepen the flavor while half-and-half cream gives an added richness to the soup.

Provided by LuvMyFamily

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 15

3 pounds butternut squash, halved and seeded
2 tablespoons butter
1 medium onion, sliced
1 leek, sliced
2 cloves garlic, sliced
2 (49.5 fluid ounce) cans chicken broth
2 large russet potatoes, peeled and quartered
⅛ teaspoon cayenne pepper
⅛ teaspoon ground allspice
⅛ teaspoon ground nutmeg
⅛ teaspoon ground ginger
salt and pepper to taste
½ cup sherry wine
1 cup half-and-half cream
½ cup sour cream

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
  • Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
  • Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream.

Nutrition Facts : Calories 298 calories, Carbohydrate 45.2 g, Cholesterol 34.1 mg, Fat 10.6 g, Fiber 5.9 g, Protein 7.1 g, SaturatedFat 5.9 g, Sodium 1854.6 mg, Sugar 7.4 g

BUTTERNUT SQUASH AND CARROT SOUP



Butternut Squash and Carrot Soup image

I got this golden soup recipe from a friend. Sometimes I add a few slices of red pepper to change up the flavor a bit. -Pat Roberts, Thornton, Ontario

Provided by Taste of Home

Categories     Lunch

Time 7h25m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

1 tablespoon canola oil
1 medium onion, chopped
2 garlic cloves, sliced
1/4 teaspoon minced fresh gingerroot
1 small butternut squash (about 2 pounds), peeled and cut into 1-inch cubes (about 5 cups)
1 pound fresh baby carrots
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1 carton (32 ounces) chicken broth
1/2 cup half-and-half cream
Sliced green onions, optional

Steps:

  • In a large skillet, heat oil over medium-high heat; saute onion, garlic and ginger until tender, 4-5 minutes. Transfer to a 5-qt. slow cooker., Add all remaining ingredients except cream and green onions. Cook, covered, on low until vegetables are soft, 7-9 hours., Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to slow cooker. Stir in cream; heat through. If desired, top with green onions. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or milk if necessary.

Nutrition Facts : Calories 121 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 695mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges

JAPANESE STYLE SWEET CARROTS



Japanese Style Sweet Carrots image

Make and share this Japanese Style Sweet Carrots recipe from Food.com.

Provided by Stacey Stallings

Categories     Vegetable

Time 17m

Yield 3 serving(s)

Number Of Ingredients 4

1 can sliced baby carrots
2 tablespoons sugar
1 tablespoon butter
salt

Steps:

  • Cut up carrot and boil in water until it's almost soft.
  • Discard most of the water (like, leaving only a table spoonful or two) and add a little sugar and butter. Continue boiling until the carrot is soft.
  • They are just regular carrots, and you don't have to use a lot of sugar. Carrots are naturally sweet when boiled; a little butter makes the sweetness more noticeable.Serve hot with rice.

Nutrition Facts : Calories 66.5, Fat 3.8, SaturatedFat 2.4, Cholesterol 10.2, Sodium 33.9, Carbohydrate 8.4, Sugar 8.4

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