Roasted Squash And Ginger Noodle Soup With Winter Vegetables Recipes

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ROASTED SQUASH AND GINGER NOODLE SOUP WITH WINTER VEGETABLES



Roasted Squash and Ginger Noodle Soup With Winter Vegetables image

Provided by Julia Moskin

Categories     dinner, weekday, soups and stews, main course

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 12

5 pounds peeled winter squash, like butternut or kabocha
Vegetable oil
1 large knob fresh ginger, about 4 inches long, cut in half horizontally
10 green cardamom pods
5 star anise
2 cinnamon sticks, 3 to 4 inches long
1 tablespoon fennel seeds
1 tablespoon coriander seeds
Salt
6 to 8 cups mixed winter vegetables, like wax beans, chard, radishes, brussels sprouts, cauliflower or mushrooms
2 pounds thin fresh noodles, like lo mein or tagliarini
Sriracha or chili oil for serving

Steps:

  • Cut 4 pounds squash into large chunks. Cut remaining pound into 1/2-inch dice.
  • Heat oven to 375 degrees. On a lightly oiled baking sheet, place ginger and diced squash. Bake until soft, about 20 minutes, turning ginger and squash pieces halfway through the cooking.
  • Transfer ginger to a stockpot and reserve roasted squash. Add squash chunks to pot. Add cold water to cover by two inches, turn heat to medium, and heat to a bare simmer. The surface of the liquid should steam but never boil.
  • In a hot skillet, toast all spices until lightly browned and fragrant. Add to pot along with 2 tablespoons salt. Cook slowly until squash is very soft, about 2 hours.
  • Meanwhile, prepare the winter vegetables, cut bite size, until just tender, blanching wax beans, chard or radishes; roasting brussels sprouts or cauliflower; or searing mushrooms.
  • When broth is done, pour it through a strainer and lightly press on squash chunks to release all the liquid. Discard contents of strainer. Season broth to taste with salt.
  • Boil noodles in plenty of salted water, then drain. Divide among 6 to 8 bowls. Divide roasted squash pieces and cooked vegetables on top of noodles. Ladle in broth just to cover noodles and serve immediately.

Nutrition Facts : @context http, Calories 550, UnsaturatedFat 8 grams, Carbohydrate 102 grams, Fat 10 grams, Fiber 9 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 1170 milligrams, Sugar 8 grams, TransFat 0 grams

ROASTED BUTTERNUT SQUASH CREAM SOUP WITH GINGER



Roasted Butternut Squash Cream Soup with Ginger image

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

2 small butternut squash, halved lengthwise and seeded
1 tablespoon olive oil, or as needed
2 tablespoons butter
2 onion, chopped
2 ½ cups hot vegetable broth, or more to taste, divided
1 (3 inch) piece piece fresh ginger, peeled and coarsely chopped
½ teaspoon curry powder, or more to taste
½ teaspoon ground cumin, or more to taste
salt and freshly ground black pepper to taste
½ cup heavy whipping cream, or more to taste
1 tablespoon white sugar
¼ teaspoon cider vinegar
1 pinch cayenne pepper

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

PURéED WINTER SQUASH SOUP WITH GINGER



Puréed Winter Squash Soup With Ginger image

One of the most comforting dishes you can make with winter squash is a puréed soup. I use rice to thicken this one, but you could also use a potato, or not add additional starch at all, as the squash itself has a lot of body. To enhance the flavor, this one calls for ginger, with a little lime juice and a swirl of yogurt added before serving.

Provided by Martha Rose Shulman

Categories     soups and stews, appetizer, side dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 13

1 tablespoon canola or rice bran oil
1 medium onion, chopped
1 carrot, diced
2 pounds peeled winter squash, like butternut or kabocha
2 garlic cloves, minced
1 tablespoon minced ginger
6 1/2 cups water, chicken stock or vegetable stock
1/3 cup rice
Salt and freshly ground pepper
1/2 teaspoon ginger juice (made by grating a teaspoon of fresh ginger, wrapping in cheesecloth and squeezing the cheesecloth)
Pinch of freshly grated nutmeg
1/2 lime
4 to 6 tablespoons plain yogurt

Steps:

  • Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and carrot. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the winter squash, garlic and minced ginger and cook, stirring, until the mixture smells fragrant, about 1 minute
  • Add the water or stock, the rice and salt to taste and bring to a boil. Reduce the heat, cover and simmer 45 minutes to 1 hour, until the squash is very tender
  • Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender, cover the top with a towel pulled down tight, rather than airtight with the lid. Return to the pot and heat through. Stir in the ginger juice, taste and season with salt and pepper. If desired, thin out with a little more water or stock
  • Ladle the soup into bowls and add a tablespoon of yogurt (more to taste), then slowly swirl the yogurt into the soup with a spoon. Squeeze a few drops of lime juice onto each serving and sprinkle with whisper of nutmeg

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 3 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1094 milligrams, Sugar 5 grams

ROASTED BUTTERNUT SQUASH AND GINGER SHEET PAN SOUP



Roasted Butternut Squash and Ginger Sheet Pan Soup image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 9

One 16-ounce bag precut butternut squash
One 16-ounce bag baby carrots
3 garlic cloves, peeled
1 small yellow onion, quartered
2 tablespoons olive oil
1/4 teaspoon kosher salt, plus additional as needed
1/8 teaspoon ground black pepper, plus additional as needed
One 32-ounce box chicken broth
1 tablespoon prepared ground ginger paste

Steps:

  • Preheat the oven to 400 degrees F. Line a rimmed sheet pan with parchment paper.
  • Place the butternut squash, baby carrots, garlic and onion in a large mixing bowl. Add the oil, salt and pepper and toss to coat.
  • Transfer the squash mixture to the lined sheet pan and spread the mixture evenly across the pan. Bake until the onions are lightly browned, 40 to 45 minutes. Allow to cool slightly.
  • Place half of the cooked vegetables in a blender using tongs along with 2 cups chicken broth and half the ginger. Blitz until smooth and transfer to a large soup pot. Repeat with the remaining vegetables, broth and ginger.
  • To serve immediately, place the pot over medium heat. Warm the soup through and season with salt and pepper to taste.
  • To freeze, divide soup evenly among four 16-ounce mason jars. Leave at least 1 inch of space at the top of each jar to prevent cracking. Screw on lids and freeze. To serve, place jars in a saucepan filled with cold water over medium heat until warm. Or, place a frozen jar in your lunchbox and reheat in the microwave for an on-the-go lunch.

OVEN ROASTED WINTER SQUASH SOUP WITH GOAT MILK



Oven Roasted Winter Squash Soup with Goat Milk image

Provided by Food Network

Categories     appetizer

Time 1h35m

Yield 10 servings

Number Of Ingredients 8

6 cups fresh or frozen winter squash (doesn't need to be thawed) cut into 1/2-inch pieces
3 tablespoons olive oil, plus 1 tablespoon
1 teaspoon sea salt, plus 1 tablespoon for the soup
12 cloves garlic, peeled
2 cups vegetable stock, divided
1 teaspoon freshly cracked black pepper
1 1/2 cups goat milk
3 sprigs fresh thyme

Steps:

  • Preheat the oven to 350 degrees F.
  • Coat the winter squash with 3 tablespoons of olive oil and 1 teaspoon of sea salt. Put the coated squash in a glass roasting pan and roast for 45 minutes. Put the garlic and 1 tablespoon olive oil in a small strip of foil, wrap it up and roast it in the oven for 20 minutes. You can do this while the squash is roasting.
  • Add the squash with the roasted garlic and 1 cup vegetable stock to a blender and puree until smooth. Add mixture to an 8-quart stock pot with the pepper, remaining vegetable stock, goat milk, the fresh thyme, and the remaining tablespoon of salt. Let simmer for 30 minutes. Stir occasionally with wooden spoon to incorporate flavors. Ladle into serving bowls and serve.

ROASTED WINTER VEGETABLE AND SQUASH SOUP



Roasted Winter Vegetable and Squash Soup image

Winter squash and root vegetables are pan-roasted with herbs, then simmered in vegetable stock. I served this at Thanksgiving and it was unique, delicious, and vegan! Serve topped with chopped parsley (or sour cream, if you don't need this dish to be vegan.)

Provided by shangobunni

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

Time 1h

Yield 4

Number Of Ingredients 15

¼ cup olive oil
1 large onion, chopped
1 small sugar pumpkin - peeled, seeded, and cubed
1 small butternut squash - peeled, seeded, and cubed
2 carrots, cut into rounds, or more to taste
1 parsnip, cubed
1 small turnip, cubed
salt and ground black pepper to taste
4 sprigs fresh thyme
3 sprigs fresh rosemary
2 sprigs fresh sage
1 small bunch fresh parsley
3 bay leaves
2 cloves garlic, chopped, or more to taste
1 quart vegetable stock

Steps:

  • Heat olive oil in a deep skillet. Add onion and saute over medium heat for 3 to 4 minutes. Add pumpkin, butternut squash, carrots, parsnip, and turnip. Season with salt and pepper. Stir to combine. Cook for 5 minutes, uncovered, stirring occasionally.
  • Add thyme, rosemary, sage, parsley, and bay leaves to the pot, tucking the sprigs down into the vegetables so they can release their oils. Add garlic and continue to stir occasionally. Be careful not to let the garlic burn. Reduce heat and simmer, covered, for 5 minutes.
  • Heat vegetable stock in a separate pot. Add all the vegetables from the skillet. Check seasoning and adjust if necessary. Simmer until vegetables are tender, about 15 minutes. Retrieve all herb sprigs. Serve as is or allow soup to cool and blend in a blender to desired consistency.

Nutrition Facts : Calories 354.3 calories, Carbohydrate 56.9 g, Fat 15.2 g, Fiber 12.8 g, Protein 7 g, SaturatedFat 2.3 g, Sodium 345.9 mg, Sugar 11.1 g

ROASTED SQUASH NOODLE SOUP WITH WINTER VEGETABLES



Roasted Squash Noodle Soup With Winter Vegetables image

Roasted squash and winter vegetables (such as wax beans, chard, radishes, brussels sprouts, cauliflower, or mushrooms) are served on a bed of noodles, then covered with a broth also made of squash and infused with roasted ginger and aromatic spices. Adapted from Chef Michael Hodgkins, Hung Ry, Manhattan. The original recipe uses 2 pounds of noodles, but I think that is too much, so use your discretion.

Provided by threeovens

Categories     Vegetable

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

5 lbs butternut squash, peeled
vegetable oil
4 inches fresh ginger, cut in half horizontally
10 green cardamom pods
5 star anise
2 cinnamon sticks, 3 to 4 inches long
1 tablespoon fennel seed
1 tablespoon coriander seed
salt
6 -8 cups mixed vegetables (like wax beans, chard, radishes, brussels sprouts, cauliflower or mushrooms)
1 lb lo mein noodles
sriracha sauce or chili oil, for serving

Steps:

  • Cut 4 pounds of the squash into large chunks and set aside; cut the remaining pound of squash into 1/2 inch dice.
  • Heat the oven to 375 degrees F; lightly oil a baking dish and roast ginger and 1 pound diced squash until soft, about 20 minutes, turning ginger and squash halfway through.
  • Transfer ginger to a stockpot, add reserved squash chunks (4 pounds, not the roasted); cover with cold water so that it covers everything by 2 inches.
  • Heat over medium heat to a simmer.
  • In a hot skillet, toast the spices until lightly browned and fragrant; add to stockpot and slowly simmer 2 hours.
  • In the meantime, prepare the winter vegetables (of your choice): cut them into bite size and blanch until tender (wax beans, chard, radishes); roast (brussels sprouts, cauliflower; sear (mushrooms).
  • Once the broth is done, strain it, pressing down on the squash to obtain as much broth as possible, and discard the solids; season with salt.
  • Boil the noodles in salted water and drain.
  • To serve: divide noodles among the serving bowls, top with roasted squash cubes, and prepared vegetables; ladle in enough broth to just cover vegetables and serve.

Nutrition Facts : Calories 659.2, Fat 24.6, SaturatedFat 3.5, Sodium 594.8, Carbohydrate 104.4, Fiber 16.2, Sugar 12.5, Protein 14.7

ROASTED WINTER SQUASH SOUP



Roasted Winter Squash Soup image

A delicious, versatile squash soup perfect for chilly fall and winter nights. Use butternut squash or pumpkin and it's a delicious addition to a holiday table. Source: Chef Joel Olson

Provided by Tracy K

Categories     Vegetable

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs butternut squash (acorn, or other winter squashes, etc)
1 tablespoon olive oil
2 tablespoons butter
1 onion, diced
2 cloves garlic, mashed to a paste
1/2 cup dry white wine
1/2 teaspoon thyme
1/2 tablespoon black peppercorns
2 bay leaves
1 tablespoon fresh parsley
4 cups chicken stock
salt & fresh ground pepper

Steps:

  • Heat oven to 400.
  • Cut the squash in half, seed it, and quarter it.
  • Brush well with olive oil and season liberally with salt and pepper.
  • Place cut side up in a baking dish and roast until squash is soft and browned at the edges, 45 minutes-1 hour.
  • When squash is tender throughout, scoop flesh from skin and set aside.
  • These steps can be done ahead of time and frozen for later use.
  • Cook onion in butter over medium low heat until soft.
  • Onion should be sweated, not cooked till brown or caramelized.
  • Add the garlic and cook for one minute.
  • Add the wine and cook, stirring frequently, until reduced to nearly dry (about ten minutes).
  • Combine the herbs and spices (thyme through fresh parsley) in a cheesecloth bundle/bouquet garni, add it to the pot.
  • Add the squash pulp to the pot.
  • Gradually add the chicken stock to desired thickness (you may not need all 4 cups), and bring to a boil.
  • Reduce heat to simmer, season with salt and pepper to taste.
  • Simmer soup for 20 minutes.
  • Remove cheesecloth bundle/bouquet garni, and puree soup with hand blender or food processor until it is the desired consistency.
  • Serve hot.

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ROASTED CARROT-SQUASH AND GINGER SOUP - KNI - KIDNEY NUTRITION …
Preheat oven to 425’F. Cut spaghetti squash in pieces and carrots and toss with olive oil. Place carrots and spaghetti squash and wrapped garlic on pan and roast for about 30-45 minutes. When carrots and garlic have 5 minutes remaining, heat 2 tbsp of olive oil in a large pot.
From kidneynutritioninstitute.org


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