Sherried Squash Soup Recipes

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CURRIED SQUASH SOUP



Curried Squash Soup image

Cayenne pepper gives a little kick to bowls of this pretty golden soup, a first course that everyone seems to love. It can be made several days ahead to fit a busy schedule, then heated up whenever needed.

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 6 servings.

Number Of Ingredients 14

1 butternut squash (about 1-3/4 pounds)
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons canola oil
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon curry powder
1/8 teaspoon cayenne pepper
5 cups chicken broth
1 bay leaf
CILANTO CREAM TOPPING:
1/2 cup sour cream
1/4 cup heavy whipping cream
1/4 cup minced fresh cilantro

Steps:

  • Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased or foil-lined baking pan. Bake, uncovered, at 400° for 40-50 minutes or until tender. When cool enough to handle, scoop out pulp; set aside., In a large saucepan, saute onion and garlic in oil until tender. Add the flour, salt, curry powder and cayenne until blended. Stir in broth. Add bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 20 minutes. Discard bay leaf. Cool to room temperature., In a blender, combine half of the broth mixture and squash; cover and process until smooth. Repeat with remaining broth mixture and squash. Return to the saucepan; heat through. Combine the topping ingredients; place a dollop on each serving.

Nutrition Facts : Calories 194 calories, Fat 12g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 1188mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.

CURRIED WILD RICE AND SQUASH SOUP



Curried Wild Rice and Squash Soup image

Yummy curried wild rice and squash soup.

Provided by Connie Dempsey

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

Time 1h30m

Yield 4

Number Of Ingredients 11

1 cup uncooked wild rice
3 cups water
2 ½ pounds butternut squash - peeled, seeded, and cubed
2 ½ cups chicken broth
½ cup orange juice
2 tablespoons butter
1 medium onion, chopped
1 clove garlic, finely chopped
1 ½ teaspoons curry powder
1 ¼ teaspoons salt
½ teaspoon ground black pepper

Steps:

  • In a pot, bring the wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
  • Place the squash in a medium pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain, return to the pot, and mash. Mix in the chicken broth and orange juice.
  • Melt the butter in a skillet over medium heat, and saute the onion and garlic until tender. Season with the curry powder. Reduce heat to low, and continue cooking about 12 minutes, stirring occasionally.
  • In a blender or food processor, blend the squash and broth with the onion and garlic mixture until smooth. Return to the medium pot, mix in the cooked wild rice, and cook until heated through. Season with salt and pepper to serve.

Nutrition Facts : Calories 308.8 calories, Carbohydrate 61.2 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 8.3 g, Protein 7.6 g, SaturatedFat 3.8 g, Sodium 784 mg, Sugar 10.8 g

SHERRIED SQUASH SOUP



Sherried squash soup image

A good soup soon becomes a fail safe recipe for any occasion. You can always miss out the sherry if making for children

Provided by Sara Buenfeld

Categories     Lunch, Soup

Time 50m

Number Of Ingredients 6

1 large onion , halved
4 tbsp dry (fino) sherry
1kg butternut squash peeled, deseeded and chopped
600ml hot vegetable stock (we like Marigold)
seed bread croûtons and flat leaf parsley
2 tbsp olive oil

Steps:

  • Fry the onion in the oil for 5 mins until softened. Add the sherry and squash and sizzle for 1-2 mins. Pour in the stock, then cover and simmer for 20 mins until the squash is tender when pierced with a knife.
  • Whizz in a food processor until smooth. Will keep in the fridge for 2 days, or freeze for 6 weeks. When ready to eat, reheat until bubbling and serve in small portions topped with seed-bread croûtons (see above right) and a parsley sprig.

Nutrition Facts : Calories 183 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.22 milligram of sodium

SHERRIED WINTER SQUASH BISQUE



Sherried Winter Squash Bisque image

Categories     Soup/Stew     Blender     Dairy     Tomato     Sauté     Low Fat     Vegetarian     Wheat/Gluten-Free     Squash     Sherry     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 10

2 tablespoons olive oil
1 medium onion, chopped
1 2-pound butternut squash, peeled, cubed (about 6 cups)
1 14 1/2-ounce can diced tomatoes, drained
2 tablespoons dry Sherry
2 1/2 cups (or more) canned vegetable broth
2/3 cup nonfat milk
2 tablespoons chopped fresh thyme or 2 teaspoons dried
Nonfat plain yogurt
Fresh thyme sprigs

Steps:

  • Heat olive oil in heavy large saucepan over medium-high heat. Add chopped onion and sauté until translucent, about 5 minutes. Add butternut squash and sauté until beginning to brown, about 10 minutes. Add tomatoes and Sherry. Boil until almost all liquid evaporates, about 30 seconds. Stir in 2 1/2 cups vegetable broth. Bring to boil. Reduce heat, cover and simmer until squash it very tender, stirring occasionally, about 30 minutes.
  • Puree soup in blender in batches until smooth. Return soup to same saucepan. Stir in milk and chopped thyme. Bring to simmer. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Bring soup to simmer before serving, thinning with more broth, if desired.)
  • Ladle soup into bowls. Top with dollop of yogurt. Garnish with thyme sprigs.

SHERRIED TURTLE SOUP



Sherried Turtle Soup image

Provided by Food Network

Categories     main-dish

Time 3h20m

Yield 6 servings

Number Of Ingredients 22

1 cup bacon fat
1/2 cup all purpose flour
1/2 pound turtle meat (see your seafood specialty store), silver skin removed and cut into 1-inch pieces
1/2 pound ground beef
1 cup chopped bell pepper
1 cup chopped celery
1 cup chopped onion
3 tablespoons chopped garlic
1 cup diced canned tomatoes
4 hard boiled eggs, peeled and diced
3 cups chopped baby spinach
2 cups white wine
1 cup cream sherry (plus more to finish soup table side)
2 cups chicken, pork or beef stock (or broth)
4 tablespoons hot sauce
2 tablespoons Worcestershire
4 large bay leaves
6 lemons
Salt and freshly ground black pepper
4 tablespoons chopped green onions
3 tablespoons chopped flat-leaf parsley
Sherry and lemon wedges, for garnish

Steps:

  • For the roux:
  • Take 1/2 cup of the bacon fat and in a thick-bottomed pan cook the flour slowly stirring constantly to a brownish-brick red color. Set aside carefully and cool.
  • For the Soup:
  • In a thick-bottomed pot, heat the remaining bacon fat and brown the turtle meat and ground beef thoroughly. Add the bell pepper, celery, onions and garlic and sweat until translucent. Add the tomatoes, eggs, spinach, wine, sherry, stock, hot sauce, Worcestershire and bay leaves and simmer 1 1/2 hours.
  • Using a microplane and cut-resistant gloves, remove the yellow zest from the lemons avoiding the white pith; add to the soup. Cut the zested lemons and squeeze juice into the soup.
  • In a bowl, add the cooled roux, then ladle some of hot soup into the bowl whisking with a wire whip until a smooth paste is formed; add one more ladle to the bowl, then add the contents back to the soup. Season to taste with salt and pepper and simmer for 1 hour.
  • Before serving, remove bay leaves.
  • When serving, ladle the soup into bowls and top with additional sherry (3 tablespoons per bowl), green onions, parsley and a squeeze of lemon.

CURRIED SQUASH SOUP WITH APPLE AND CHEDDAR MELTS



Curried Squash Soup with Apple and Cheddar Melts image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 18

1 large butternut or other orange-fleshed squash or pumpkin, peeled, deseeded and sliced
EVOO, for drizzling
Kosher salt and freshly ground black pepper
Freshly grated nutmeg
2 slightly round tablespoons prepared curry powder
2 tablespoons honey
3 tablespoons butter
3 to 4 cloves garlic, chopped
2 carrots, thinly sliced
1 Gala or other crisp apple, peeled and chopped
1 onion, chopped
1 quart chicken or vegetable stock
Chopped scallions and cilantro, for garnish
8 slices good-quality white bread
Butter, softened, for spreading
Prepared chutney, such as Patak's Major Gray Mango Chutney
12 ounces sharp Cheddar, shredded or sliced
1 Gala or other crisp apple, peeled and thinly sliced

Steps:

  • Cook's Note: For a substitute for curry powder, combine 2 teaspoons turmeric, 1 1/2 teaspoons each ground cumin and ground coriander, 1/2 teaspoon each ground mustard and ground ginger and 1/4 teaspoon each ground cinnamon and cayenne pepper. For the curried squash soup: Preheat the oven to 400 degrees F. Dress the squash with the EVOO to coat lightly. Sprinkle with salt, pepper and a little freshly grated nutmeg, and coat with the curry powder. Drizzle the honey all over and roast until golden on the edges and very tender, about 25 minutes. The spices will toast with the squash and fill the air with a terrific aroma. Meanwhile heat a drizzle of EVOO in a soup pot over medium to medium-high heat, and then add the butter to melt. Stir in the garlic, carrots, apples and onions and sprinkle with salt and pepper. Cook, partially covered, until softened, about 10 minutes. Pour in the stock and a drizzle of honey (or chutney). Bring to a boil, reduce to a simmer and cook until the vegetables are softened, about 20 minutes. Add the roasted squash and puree with an immersion blender, thinning the soup with water if necessary. The soup can alternately be pureed in batches in a food processor or high-power blender. Adjust the seasoning. Cool and store for a make-ahead meal, bringing to room temperature before reheating over a medium flame. Garnish with the scallions and cilantro. For the apple and cheddar melts: Spread each bread slice with softened butter on 1 side and chutney on the other. Fill the sandwiches, chutney sides-in, with the cheese and apples in the center. Griddle the sandwiches over medium heat until deeply golden and the cheese has melted.

CURRIED SUMMER SQUASH SOUP



Curried Summer Squash Soup image

Provided by Moira Hodgson

Categories     dinner, easy, lunch, soups and stews, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 leeks, diced
1 clove garlic, minced
2 tablespoons unsalted butter
1 tablespoon mild curry powder
1 1/2 pounds yellow summer squash, chopped
3 to 3 1/2 cups chicken stock
Coarse salt and freshly ground pepper to taste
Plain yogurt for garnish
1 tomato, peeled, seeded and diced for garnish
Snipped basil or mint leaves for garnish

Steps:

  • Sauté the leeks with the garlic in the butter for five minutes. Add the curry powder and cook for three minutes, stirring.
  • Add the squash and cook, stirring from time to time, for 10 minutes. Pour in the chicken stock and simmer for 10 to 15 minutes or until the squash is tender. Season to taste with salt and pepper.
  • Puree in batches in a food processor or blender until smooth. Chill overnight to develop flavors.
  • If necessary, thin the soup with more chicken stock. Correct seasoning. Pour into four bowls and top with a spoonful of yogurt, a sprinkling of diced tomato and a sprinkling of basil.

Nutrition Facts : @context http, Calories 185, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 977 milligrams, Sugar 9 grams, TransFat 0 grams

SHERRIED WINTER SQUASH SOUP



Sherried Winter Squash Soup image

Make and share this Sherried Winter Squash Soup recipe from Food.com.

Provided by dicentra

Categories     Winter

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/4 quarts vegetable stock
1 (28 ounce) can diced tomatoes, undrained
1 large butternut squash, peeled seeded and cubed
4 medium potatoes, cubed
1/2 cup chopped onion
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 cup chopped celery
1/2 cup chopped parsley
2 -4 tablespoons dry sherry
salt and pepper

Steps:

  • Combine all ingredients except parsley, sherry, salt and pepper in a slow cooker.
  • Cook on high 4-5 hours, adding parsley during last 20 minutes.
  • Stir in sherry, salt and pepper to taste before serving.

Nutrition Facts : Calories 413.7, Fat 1, SaturatedFat 0.2, Sodium 474, Carbohydrate 93.6, Fiber 15.1, Sugar 18, Protein 9.8

SHERRIED SWEET POTATO SOUP



Sherried Sweet Potato Soup image

I stir up a pot of my smooth, spiced sweet potato soup when I want something out of the ordinary for guests. Using an immersion blender will result in a creamier texture.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 8 servings.

Number Of Ingredients 15

4 large sweet potatoes, peeled and cubed
1 small onion, chopped
2 tablespoons butter
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon minced fresh gingerroot
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
3 cans (14 ounces each) chicken broth
1 cup heavy whipping cream
1/3 cup sherry
1 tablespoon lime juice
2 tablespoons minced fresh cilantro

Steps:

  • Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or just until tender. Drain; set aside., In a large saucepan, saute onion in butter until tender. Add the garlic, cumin, salt, ginger, coriander, cinnamon and cardamom; cook for 2 minutes. Stir in potatoes and broth; bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until flavors are blended., Add cream and sherry; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; stir in lime juice. Cool slightly. In a blender, process soup in batches until smooth. Garnish with cilantro.

Nutrition Facts : Calories 337 calories, Fat 14g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 903mg sodium, Carbohydrate 46g carbohydrate (19g sugars, Fiber 6g fiber), Protein 5g protein.

SHERRIED MUSHROOM SOUP



Sherried Mushroom Soup image

Categories     Soup/Stew     Mushroom     Sauté     Quick & Easy     Sherry     Shallot     Simmer     Boil     Gourmet

Yield Serves 2

Number Of Ingredients 7

2 tablespoons unsalted butter
1 tablespoon olive oil
3 large shallots, chopped fine (about 1/2 cup)
3/4 pound mushrooms, half of them sliced and the rest chopped fine
3 tablespoons cream Sherry
2 cups low-salt chicken broth
1/4 cup chopped fresh chives or scallion greens

Steps:

  • In a saucepan melt butter with oil over moderate heat until foam subsides and sauté shallots and mushrooms over moderately high heat, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown. Add Sherry and boil until evaporated. Stir in broth and simmer 15 minutes, or until mixture is reduced to about 2 1/2 cups. Stir in chives or scallion greens and season soup with salt and pepper.

SHERRIED MUSHROOM SOUP



Sherried Mushroom Soup image

This recipe is from Cooking Light Magazine. Soup has a very intense flavor and is wonderful on a cold fall evening. Very good!

Provided by Susan Dillard

Categories     Vegetable

Time 1h35m

Yield 6 cups, 12 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1 tablespoon chopped fresh thyme
1 lb shallot, coarsely chopped
6 (14 1/2 ounce) cans chicken broth
2 ounces dried porcini mushrooms
2 cups thinly sliced shiitake mushroom caps (about 4 ounces mushrooms)
3/4 cup dry sherry
3 tablespoons chopped fresh chives

Steps:

  • To prepare broth, melt butter in a Dutch oven over medium heat.
  • Add thyme and shallots; cook 10 minutes or until shallots are golden brown.
  • Stir in broth and porcini mushrooms; bring to a boil.
  • Reduce heat; simmer, uncovered, 1 hour.
  • Stain broth mixture through a sieve into a bowl; discard solids.
  • Return broth mixture to pan.
  • Stir in shiitake mushrooms and sherry; cook 10 minutes over low heat.
  • Stir in chives.
  • Serve immediately.

Nutrition Facts : Calories 119.8, Fat 3.3, SaturatedFat 1.6, Cholesterol 5.1, Sodium 700.4, Carbohydrate 14.7, Fiber 1.1, Sugar 1.8, Protein 6.3

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