ROASTED SQUASH AND TOMATOES
Steps:
- Halve, seed and thinly slice 1 small acorn squash; cut 2 medium tomatoes into wedges. Toss the squash and tomatoes with 1 sliced small red onion, 2 smashed garlic cloves, 1 sprig rosemary, 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, and salt and pepper. Roast at 425 degrees F, stirring once, until tender, 40 minutes. Toss with grated parmesan.
ROASTED SQUASH SOUP
This soup is quite simple to make and is a good comfort food on a cold winter's night.
Provided by dakota kelly
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place the squash, cut side down, on baking sheets and roast for 45 minutes, or until flesh is soft. Scoop out the flesh into a large bowl.
- In a medium saucepan over medium heat, melt the butter. Saute the onion, stirring frequently, for 5 minutes or until tender. Stir in the garlic, ginger and curry powder and cook 1 minute. Add the apples and sherry and simmer for 10 minutes, or until apples soften.
- Puree batches of the squash flesh and broth in a food processor or blender. Transfer the squash puree to a large saucepan. Puree the apple/sherry mixture and stir into pureed squash.
- Heat over medium heat and season with salt, pepper and cayenne, to taste.
Nutrition Facts : Calories 259.9 calories, Carbohydrate 49.5 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 11.3 g, Protein 4.2 g, SaturatedFat 3.7 g, Sodium 602.4 mg, Sugar 13.3 g
ROASTED BUTTERNUT SQUASH AND TOMATO SOUP
A wonderful variant of the traditional butternut squash soup. If you can get Muir Glen fire roasted tomatoes, they add a wonderful flavor to this soup.
Provided by ALH7401
Categories Vegetable
Time 1h45m
Yield 1 1/2 quart
Number Of Ingredients 15
Steps:
- Heat oven to 375°F.
- Cut squash in half lengthwise and remove seeds.
- Place squash on a sheetpan, cut side down.
- Bake until soft (Pushing on it with a finger should leave an impression in the flesh).
- Remove flesh from the skin.
- Heat olive oil in a large pan over low heat.
- Still over low heat, cook onion, leeks, carrots, celery, and garlic until soft.
- Add squash and tomatoes, cook gently for 10 minutes.
- Add stock.
- Salt and pepper to taste.
- Simmer for 20-25 minutes.
- Puree in batches until smooth.
- Return to a clean pan and add cream.
- Heat just to a boil.
ROASTED TOMATO-SQUASH SOUP
Always trying new things with my Mom's weird dietary needs, and needed a very vegetably soup one day. If you have trouble finding the shrimp bouillon, trying looking in a Mexican food section of your grocery store for the Knorr's caldo de camarron, or use shrimp or fish stock.
Provided by theshewolf
Categories Clear Soup
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place tomatoes, cut sides up, in an oven proof baking dish with garlic, basil and squash, and drizzle with garlic oil.
- Bake at 375 degrees for 1 hour.
- Transfer contents of baking dish to a pot and add shrimp bouillon, turmeric, salt and comino.
- Cook at medium heat for an additional 20 minutes.
- Let cool slightly and serve.
Nutrition Facts : Calories 135.2, Fat 10.7, SaturatedFat 1.5, Sodium 309.5, Carbohydrate 9.3, Fiber 3.5, Sugar 4.2, Protein 3
TOMATO SQUASH SOUP
Provided by Molly Yeh
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Place the squash halves cut side up on a baking sheet and brush the insides with 1/2 tablespoon of the olive oil. Sprinkle evenly with 1/4 teaspoon salt, a few turns of black pepper, the cinnamon, paprika, cayenne, and cloves and bake until a fork pokes easily into the center. Begin checking for doneness after 1 hour.
- Meanwhile, in a large pot, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion and remaining 1/2 teaspoon salt. Cook, stirring, until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and thyme and cook for 2 more minutes. Transfer the mixture to a blender or food processor, add the tomatoes with their juices, and blend until very smooth. Return the mixture to the pot.
- Scoop the insides out of the squash and place it in the blender with the vegetable broth and blend until very smooth. Add it to the pot, bring it to a boil over high heat, then reduce to a simmer. Simmer, covered, for 20 minutes, stirring occasionally. Taste and adjust seasonings as desired. Ladle into bowls, drizzle with olive oil, and top with grated Parmesan.
ROASTED SQUASH SOUP
A friend gave me this wonderful recipe that calls for sage. My family frequently requests this rich and nicely seasoned soup.-Cathy Edge, Lake Oswego, Oregon
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cut squash in half lengthwise; scoop out seeds. Place squash cut side down in a greased baking dish. Bake, uncovered, at 400° for 50-60 minutes or until tender. When cool enough to handle, scoop out squash. Place squash in a bowl and mash; set aside. , In a large saucepan, saute onion, sage and allspice in butter until tender. Add broth and apple; bring to a boil. Reduce heat; cover and simmer until apple is tender, about 8 minutes. Add reserved squash; simmer 5 minutes longer. Cool until lukewarm. Process in small batches in a blender or food processor until smooth; return to pan. Add the lemon juice and pepper; heat through. Combine topping ingredients; place a dollop on each serving.
Nutrition Facts :
ROASTED THREE SQUASH SOUP
While this simmered over low heat for several hours, I prepared a baked spinach dish I found at Allrecipes.com and steamed red potatoes to accompany this fabulous soup!
Provided by COLETTENOELLE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 3h
Yield 10
Number Of Ingredients 22
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place the butternut, acorn and spaghetti squashes cut side down on a roasting pan. Wrap garlic in foil, or place in a garlic roaster. Roast squash and garlic in preheated oven for 50 to 60 minutes.
- Melt butter in a large pot or Dutch oven over medium heat. Saute the onion for 5 minutes, stirring frequently. Stir in ginger and curry powder; cook 3 more minutes. Stir in apples and sherry; reduce heat to medium-low and simmer for 15 minutes. Transfer mixture to a blender and set aside.
- When the squash and garlic are done squeeze half the garlic into the apple mixture. Process mixture for 1 minute until blended, but still slightly chunky. Return mixture to pot over medium-low heat.
- In the blender, puree small batches of squash flesh and vegetable broth. Transfer each batch to the pot with the apple mixture.
- Stir in red bell pepper, rosemary, parsley, basil, thyme, black pepper, salt and cayenne. Cover and simmer over low heat for 1 to 3 hours, stirring occasionally.
- About 30 minutes before serving add zucchini, green onions and hot water.
Nutrition Facts : Calories 211.9 calories, Carbohydrate 43.6 g, Cholesterol 9.2 mg, Fat 4.2 g, Fiber 10.3 g, Protein 4.1 g, SaturatedFat 2.3 g, Sodium 408 mg, Sugar 11.2 g
YELLOW SQUASH SOUP
Delicate and lemony, this yellow squash soup recipe would set the stage for a memorable ladies' luncheon. It's the best of late summer in a bowl. -Heidi Wilcox, Lapeer, Michigan
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, heat oil over medium heat. Add onions and leek; cook and stir until crisp-tender, 5 minutes. Add squash; cook and stir 5 minutes. Add garlic; cook and stir 1 minute longer. Stir in broth, thyme and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. , Discard thyme sprigs. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in lemon juice and hot pepper sauce; heat through. Sprinkle each serving with cheese and lemon zest.
Nutrition Facts : Calories 90 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 377mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
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