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
GINGER ORANGE SQUASH
Bursting with citrus flavor, this tender side dish complements special autumn dinners and weeknight suppers alike. Our home economists developed the five-ingredient recipe so you can spend less time in the kitchen and more time with family.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Line a 15x10x1-in. baking pan with foil and coat with cooking spray; set aside. In a large bowl, toss the squash, orange juice concentrate, ginger and pepper. Arrange in a single layer in prepared pan. , Bake at 375° for 50-55 minutes or until squash is tender, stirring twice. Stir in butter before serving.
Nutrition Facts : Calories 129 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 23mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges
ORANGE GINGER SQUASH SOUP WITH SESAME CRUSTED CRAB CAKE
Provided by Food Network
Yield 30 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F. Soup: Arrange squash on a sheet pan and roast until beginning to brown, about 20 minutes. In a stockpot heat oil and saute onion, ginger and garlic until onions are translucent. Add roasted squash, orange juice, chicken stock and water to cover. Bring to a boil, reduce heat and simmer until squash is tender, about 20 minutes. Using an immersion blender, puree soup until smooth. Season with salt and pepper and stir in orange zest. Crabcakes: In a large bowl mix together the crab, eggs, ginger, scallions, sherry, lemon juice and mayonnaise, mix well. Taste and season. Form mixture into 30 equal cakes. Spread the sesame seeds over a sheet pan and dip both sides of cakes just to coat them. In a large wok heat 2 cups canola oil to 350 degrees F. Add crab cakes in batches and fry for about 3 minutes on each side, turning once, or until golden brown. Serve 1 crabcake in each bowl of soup. Garnish with more orange zest.
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
ORANGE BUTTERNUT SQUASH SOUP
Make and share this Orange Butternut Squash Soup recipe from Food.com.
Provided by hellokitty
Categories Citrus
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat a soup pot over medium-high heat. Add one tablespoon extra-virgin olive oil and 1 tablespoon of butter.
- When the butter has melted, add the onion and carrots and cook until the vegetables are soft, about 5 minutes.
- Season with salt and pepper.
- Deglaze with the orange juice and simmer for 2 minutes, stirring constantly. Don't let the vegetables stick to the bottom of the pan.
- Transfer the mixture to a food processor or a blender. Puree the mixture until it is smooth and then return it to the pot over medium heat.
- Add the frozen butternut squash puree and chicken broth and stir to combine. Season with salt and pepper to taste.
- Bring to a boil and then lower the heat and let it simmer for 10 minutes.
- Grate some fresh nutmeg and stir to combine.
- Garnish with thyme and zest.
Nutrition Facts : Calories 117.9, Fat 5.2, SaturatedFat 1.8, Cholesterol 5.1, Sodium 439.7, Carbohydrate 15.3, Fiber 2.8, Sugar 6.4, Protein 3.9
BUTTERCUP SQUASH SOUP WITH GINGER
A deliciously sweet buttercup squash soup that's vegetarian, gluten free, dairy free, and low calorie. I like to serve it with Parmesan crisps, crusty bread, or cornbread.
Provided by Marcia
Categories Squash Soup
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a large pot over medium heat. Add onion, salt, and pepper to the hot oil and cook until onions are soft and translucent, about 5 minutes. Add squash, garlic, sage, rosemary, ginger, and sugar; mix to combine. Dissolve bouillon in hot water and pour into the pot. Stir to combine.
- Bring soup to a boil, reduce heat, cover, and simmer until squash is soft, 15 to 20 minutes. Remove from heat and puree using an immersion blender.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 22.9 g, Fat 7.1 g, Fiber 2.1 g, Protein 3.4 g, SaturatedFat 1.1 g, Sodium 237.4 mg, Sugar 6.1 g
ORANGE, SQUASH, AND GINGER SOUP WITH WASABI CREAM
Make and share this Orange, Squash, and Ginger Soup with Wasabi Cream recipe from Food.com.
Provided by Miraklegirl
Categories Oranges
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Sauté onion in olive oil for about 2 minutes.
- Add squash and potatoes and sauté one minute more.
- Whisk together orange suice and sake.
- Add vegetables along with stock.
- Bring to a boil, then turn heat down and simmer uncovered until all vegetables are soft.
- Add pickled ginger and orange rind and purée.
- Season with salt and pepper.
- For cream: stir together cream and wasabi, drizzle over individual bowls of soup.
Nutrition Facts : Calories 252.9, Fat 9.8, SaturatedFat 2.7, Cholesterol 10.3, Sodium 15.4, Carbohydrate 36.9, Fiber 5.4, Sugar 6.2, Protein 3.8
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