CREAMY BUTTERNUT SQUASH & SAGE SOUP
I recently started experimenting with new soup recipes, and finally created a rich squash version that omits heavy cream altogether, making it a healthier way to curb my creamy-tooth. -Nithya Kumar, Davis, California
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 400°. Place squash in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with sage, salt and pepper. Toss to coat. Roast 30-35 minutes or until tender, stirring occasionally., Meanwhile, in a large saucepan, heat oil and 1 tablespoon butter over medium heat. Add onion and garlic; cook and stir 3-4 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Stir in salt, pepper flakes and pepper., Add water, sweet potato and carrot to saucepan. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until vegetables are tender. Add squash mixture and remaining butter to soup. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through.
Nutrition Facts : Calories 255 calories, Fat 13g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 659mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges
BUTTERNUT SQUASH, ROASTED GARLIC & SAGE SOUP
This is a great fall or winter soup. Very impressive for dinner parties! To roast garlic, cut off the top of a head of garlic & drizzle with a little olive oil. Wrap in foil & bake for about an hour at 350°F.
Provided by accidental glutton
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large soup pot, sauté the onion in half of the butter until caramelized, about 20 minutes.
- Add squash, roasted garlic cloves, sage & chicken stock.
- Simmer until squash is tender.
- Puree with an immersion blender or in a food processor.
- Add cream and season with salt & pepper.
- Garnish with additional sage leaves fried in 2 tablespoons of butter.
- Enjoy!
Nutrition Facts : Calories 311.7, Fat 13.9, SaturatedFat 7.6, Cholesterol 38.6, Sodium 426, Carbohydrate 41.4, Fiber 5.5, Sugar 11, Protein 9.4
BUTTERNUT SQUASH SOUP WITH ROASTED GARLIC
When roasting the butternut squash and garlic, use a parchment-lined baking tray for easy cleanup.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
- Season the squash with salt and pepper and tuck 2 sprigs of thyme into each cavity. Place, cut side down, on the baking sheet and roast until fork-tender, about 40 minutes.
- When the squash is cool enough to handle, discard the thyme; peel the squash and coarsely chop. Combine the squash, garlic, and 1/2 cup of the chicken stock in a food processor and puree until smooth.
- Add the remaining stock gradually until the mixture forms a very loose puree. Season the soup with salt and pepper.
WINTER SQUASH SOUP WITH FRIED SAGE LEAVES
Provided by Deborah Madison
Categories Soup/Stew Garlic Onion Side Bake Vegetarian Dinner Lunch Ricotta Squash Winter Healthy Sage Thyme Fontina Simmer Boil Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375° F. Halve the squash and scoop out the seeds. Brush the surfaces with oil, stuff the cavities with the garlic, and place them cut sides down on a baking sheet. Bake until tender when pressed with a finger, about 30 minutes.
- Meanwhile, in a small skillet, heat the 1/4 cup oil until nearly smoking, then drop in the whole sage leaves and fry until speckled and dark, about 1 minute. Set the leaves aside on a paper towel and transfer the oil to a wide soup pot. Add the onions, chopped sage, thyme, and parsley and cook over medium heat until the onions have begun to brown around the edges, 12 to 15 minutes. Scoop the squash flesh into the pot along with any juices that have accumulated in the pan. Peel the garlic and add it to the pot along with 1 1/2 teaspoons salt and the water and bring to a boil. Lower the heat and simmer, partially covered, for 25 minutes. If the soup becomes too thick, simply add more water to thin it out. Taste for salt.
- Depending on the type of squash you've used, the soup will be smooth or rough. Puree or pass it through a food mill if you want a more refined soup. Ladle it into bowls and distribute the cheese over the top. Garnish each bowl with the fried sage leaves, add pepper, and serve.
ROASTED VEGETABLES WITH SAGE
When I can't decide what vegetable to serve at dinner, I turn to this oven-roasted medley that features brussels sprouts, potatoes, carrots and butternut squash. It pleases everyone around the table.-Betty Fulks, Onia, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Place vegetables in a large bowl. In a microwave, melt butter; stir in remaining ingredients. Add to vegetables and toss to coat., Transfer to a greased 15x10x1-in. baking pan. Roast 35-45 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 122 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 206mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED SQUASH WITH PANCETTA AND SAGE
Provided by David Tanis
Categories side dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees. Cut the squash into 1/2-inch cubes and put them in a large bowl. Season generously with salt and pepper, then drizzle with 2 tablespoons olive oil and toss to coat.
- Spread the squash on a baking sheet in one layer and roast for about 20 minutes or until lightly browned and cooked through. (You may need to turn the pan several times for even browning.) Remove, and cool to room temperature on the baking sheet.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the pancetta and cook until barely crisp, about 2 minutes. Turn off the heat and stir in the garlic and sage. Spoon the pancetta, garlic and sage evenly over the squash.
- With a spatula, carefully pile the squash into an oven-proof serving dish. If not serving immediately, keep at room temperature for 2 to 3 hours; or cover and refrigerate, then bring to room temperature, before reheating in a 400-degree oven for 10 minutes.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 359 milligrams, Sugar 0 grams, TransFat 0 grams
ROASTED SQUASH AND GARLIC SOUP WITH SAGE
From Organic Style magazine. A richer version of this soup can be had by adding half a cup of whipping cream at the end of cooking.
Provided by COOKGIRl
Categories Onions
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F.
- Peel the squash, cut in half and remove seeds and pith. Cut each half in half again. Place squash, quartered onion and garlic in single layer on roasting pan.
- Drizzle the vegetables with olive oil; coating well. Sprinkle the ground cumin on the squash pieces and then place the squash cut side down in the roasting pan.
- Sprinkle vegetables with salt and pepper. Scatter 3/4 of the sage leaves in the pan.
- Roast for 30 minutes, turning vegetables occasionally so they do no burn. Continue roasting for approximately 30 minutes longer or until vegetables can be pierced easily with a fork. (The onion and garlic will take less time so you can remove them earlier from the oven.) Remove squash and set aside.
- Transfer vegetables to a large soup pot. Add the onions; squeeze out the roasted garlic cloves from their peel. Next add the squash. Discard sage. Process soup mixture using a hand held immersion blender. Puree until smooth.
- Stir in vegetable broth. Heat soup until very hot, but not boiling. Add the vinegar or lemon juice, salt and pepper to taste and the whipping cream if using.
- Serve soup hot sprinkled with roasted pumpkin seeds if desired and a few small thinly sliced sage leaves for garnish.
Nutrition Facts : Calories 162.8, Fat 3.8, SaturatedFat 0.6, Sodium 592.4, Carbohydrate 33.9, Fiber 4.8, Sugar 1.2, Protein 2.9
More about "roasted squash and garlic soup with sage recipes"
ROASTED BUTTERNUT SQUASH AND GARLIC SOUP WITH FRESH …
From photosandfood.ca
Cuisine American, Canadian, North AmericanCategory AppetizerServings 8Total Time 1 hr 30 mins
SAVORY ROASTED BUTTERNUT SQUASH SOUP - TCM …
From tcmworld.org
ROASTED SQUASH SOUP WITH SAGE RECIPE -SUNSET …
From sunset.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
ROASTED BUTTERNUT SQUASH AND SAGE SOUP - DAMN …
From damndelicious.net
ROASTED BUTTERNUT SQUASH SOUP WITH SAGE CREAM …
From bonappetit.com
KABOCHA SQUASH SOUP - ROASTED GARLIC AND SAGE - HEALTHY CRUSH
From healthycrush.com
Reviews 3Estimated Reading Time 2 mins
ROASTED SQUASH, GARLIC, AND SAGE SOUP - PREVENTION
From prevention.com
Cuisine AmericanEstimated Reading Time 2 minsServings 10Total Time 1 hr 30 mins
ROASTED BUTTERNUT APPLE SOUP - THERESCIPES.INFO
From therecipes.info
HEARTY ROASTED SQUASH AND GARLIC SOUP - URBAN COTTAGE LIFE
From urbancottagelife.com
ROASTED GARLIC AND BUTTERNUT SQUASH SOUP - RACHAEL RAY IN SEASON
From rachaelraymag.com
LIZ’S KITCHEN-ROASTED GARLIC AND SQUASH SOUP
From lizbokisch.com
GARLIC SAGE ROASTED DELICATA SQUASH - SUMPTUOUS SPOONFULS
From sumptuousspoonfuls.com
ROASTED BUTTERNUT, GARLIC AND SAGE SOUP - PREVENTION
From prevention.com
ROASTED BUTTERNUT SQUASH WITH SAGE RECIPE - FOOD & WINE
From foodandwine.com
ROASTED SQUASH SOUP WITH 3 GARNISH IDEAS - URBAN FARM AND KITCHEN
From urbanfarmandkitchen.com
EASY ROASTED BUTTERNUT SQUASH WITH SAGE RECIPE
From everydayeasyeats.com
CREAMY ROASTED BUTTERNUT SQUASH & SAGE SOUP RECIPE
From homesteadandchill.com
ROASTED ACORN SQUASH AND SAGE SOUP - SENIORSMATTER
From seniorsmatter.com
ROASTED SQUASH SOUP WITH SAGE RECIPE | MYRECIPES
From myrecipes.com
ROASTED SQUASH & PEAR SOUP RECIPE | MAPLE SAGE BALSAMIC RECIPE
From hopeblooms.ca
ROASTED GARLIC AND SQUASH SOUP - PLANT-BASED LIFE FOUNDATION
From pblife.org
ROASTED BUTTERNUT SQUASH SOUP WITH SAGE - ORGANIC AUTHORITY
From organicauthority.com
CREAMY ROASTED GARLIC SAGE BUTTERNUT SQUASH SOUP WITH AWG …
From awgbakery.com
ROASTED SQUASH AND GARLIC SOUP WITH A SPICED CHRISTMAS TWIST
From forkandtwist.com
BUTTERNUT SQUASH SOUP WITH ROASTED SQUASH SEEDS AND SAGE
From farmer-gourmand.com
ROASTED BUTTERNUT AND GARLIC SOUP WITH SAGE AND HAZELNUTS
From pinterest.ca
ROASTED SQUASH & SAGE SOUP WITH TOASTED WALNUTS
From madeleineshaw.com
ROASTED BUTTERNUT SQUASH SOUP WITH SAGE - LEMON GROVE LANE
From lemongrovelane.com
ROASTED BUTTERNUT SQUASH SOUP WITH SAGE GREMOLATA - THE JUNE …
From thejunetable.com
ROASTED BUTTERNUT SQUASH WITH GARLIC AND SAGE | FOOD & STYLE
From foodandstyle.com
ROASTED BUTTERNUT SQUASH SOUP WITH FRIED SAGE LEAVES
From traditionalcookingschool.com
ROASTED WINTER SQUASH SOUP WITH SAGE - TWO JADE BOWLS
From twojadebowls.com
HASSELBACK BUTTERNUT SQUASH ROASTED - THERESCIPES.INFO
From therecipes.info
LEMONY ROASTED SQUASH WITH SAGE YOGURT — NOSH WITH TASH
From noshwithtash.com
ROASTED BUTTERNUT SQUASH AND GARLIC SOUP WITH FRESH SAGE
From pinterest.ca
RECIPES FOR BUTTERNUT SQUASH, ROASTED GARLIC & SAGE SOUP
From cooktime24.com
ROASTED KABOCHA SQUASH AND PARSNIP SOUP WITH SAGE
From thewholecarrot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #bisques-cream-soups #soups-stews #vegetables #fall #winter #dietary #seasonal #onions #squash #4-hours-or-less
You'll also love