ROASTED BUTTERNUT SQUASH SWEET POTATO SOUP
Butternut squash soup is made even creamier by roasting it with sweet potatoes in this vegan and gluten-free version that's sweetened with maple syrup and seasoned with warming winter spices. Vegan, Gluten-Free, Nut-Free, Kosher
Provided by Jessica Levinson
Time 1h35m
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F. On a large foil-lined baking sheet, place squash, sweet potatoes wrapped in foil, onions, and garlic cloves wrapped in foil. Roast 40 to 45 minutes until squash and sweet potatoes are soft. (You may need to take garlic out sooner.)
- Once cool enough to handle, remove and discard onion peels and sweet potato skins. Place roasted onions and sweet potato flesh in a large soup pot. Squeeze roasted garlic out of their skins into the pot.
- Cut butternut squash in half lengthwise. Scoop out the seeds and set aside. Scoop squash flesh and transfer to soup pot.
- Add vegetable stock and maple syrup to soup pot. Bring to a boil; lower heat and simmer covered for 30 minutes. Remove from heat.
- Using an immersion blender, puree soup until smooth. Return pot to medium heat, add water, cinnamon, ginger, chili powder, salt, and pepper. Simmer until flavors have melded, about 5 to 6 minutes.
- While the soup is cooking, clean the squash seeds and toss with 1/2 teaspoon olive oil and cinnamon, ginger, and chili powder to taste. Spread on foil-lined baking sheet and roast at 400 degrees for 5 to 8 minutes, watching closely to make sure they do not burn. Remove when done and set aside.
- Serve soup with roasted squash seeds on top.
Nutrition Facts : Calories 74 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 3 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1/12th recipe, Sodium 206 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
BUTTERNUT SQUASH SWEET POTATO SOUP
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
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
ROAST BUTTERNUT SQUASH & SWEET POTATO SOUP
As the weather turns cold, Saturday lunchtime soups hit the menu - with the leftovers being re-heated for work-day lunch flasks.
Provided by BonusMeals
Categories Low Protein
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place the cubed squash and carrots in a large roasting tray, toss in half the oil and place in a pre-heated 200C (180C Fan) for 20 minutes (or until soft & lightly browned).
- Using a large saucepan, gently fry the onions and garlic in the remaining oil for 5 minutes until the onions are translucent.
- Peel and chop the sweet potatoes, add to the pan cover with water, season and simmer for 10-15 minutes.
- Remove the roasting tray and add the contents to the pan (transfer some of the water from the pan to the roasting tray and heat for a few minutes to remove the oils etc from the tray and return to the pan).
- Liquidise.
- Return to the pan, add the butter to melt and adjust seasoning if required.
- Optional: Add a little whole milk.
Nutrition Facts : Calories 219.1, Fat 12.7, SaturatedFat 4.6, Cholesterol 15.2, Sodium 44.8, Carbohydrate 26.7, Fiber 4.6, Sugar 6.5, Protein 2.4
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
ROASTED BUTTERNUT SQUASH-SWEET POTATO SOUP WITH SOUR CREAM RECIPE - (4/5)
Provided by á-174942
Number Of Ingredients 17
Steps:
- Preheat an oven to 425 degrees. In a large bowl, combine the sweet potatoes, squash, onion, thyme, and sage. Add the olive oil and toss to coat all the vegetables evenly with the oil. Spoon the mixture onto a large baking sheet, spreading out the vegetables in a single layer. Roast the vegetables, stirring twice, for 35 to 40 minutes, or until caramelized. Use long oven mitts to protect your hands when stirring. Remove from the oven and place half of the vegetables in a food processor fitted with the metal blade. Add 2 cups of the chicken stock and process until smooth. Place in a large saucepan and repeat with remaining vegetables and 2 cups of the stock. Add the remaining 1 cup stock, the nutmeg, salt, and pepper to the soup, and bring to a sinuner over medium heat. Taste for seasoning. Meanwhile, prepare the Herbed Sour Cream: In a small bowl, stir together all the ingredients. Taste for seasoning. To serve, ladle the soup into bowls. Swirl a spoonful of the Herbed Sour Cream into each bowl and sprinkle with the thyme. Serve immediately. Advance Preparation: Can be prepared up to 1 day ahead, covered, and refrigerated. Reheat gently. This soup also freezes well for up to 1 month. Adjust the seasonings when you reheat the frozen soup. This recipe yields 6 servings.
SWEET ROASTED BUTTERNUT SQUASH SOUP
Sweet, savory, garnished with maple bacon bits, sour cream and fresh chives. Served with a toasted baquette with melted gruyere cheese. This is a great rich soup perfect as a main course or with a side salad.
Provided by SarasotaCook
Categories Vegetable
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Vegetables -- Roast the vegetables. Preheat the oven to 425 and place the cut squash, leeks and onion on a cookie sheet lined with oil. Drizzle with olive oil, salt and pepper and cook until tender and golden brown. The leeks and onion will be done quicker than the squash. Once done remove from the pan and transfer to a large pot.
- Making the soup -- in the large pot with the squash leeks (white parts only), and the onion, add the garlic, chicken broth, beer, and evaporated milk and puree with an immersion blender. You can also use a regular blender for this. Whether you blend it in the pot or a blender once back in the pot add, add the heavy cream, salt and pepper, fresh sage, maple syrup, and nutmeg. Now just reheat and get ready to eat.
- Garnish -- with a dollop of sour cream, some crispy maple bacon bits, fresh chives, and a baguette that you toasted and then with melted gruyere or swiss cheese. Just makes the soup perfect.
Nutrition Facts : Calories 629.3, Fat 26.6, SaturatedFat 13.1, Cholesterol 70.8, Sodium 2490.8, Carbohydrate 82.2, Fiber 7.6, Sugar 9.2, Protein 15.8
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