BUTTERNUT SQUASH SOUP
For comfort in a bowl, ladle up some Butternut Squash Soup from Food Network Kitchen. You'll get a hearty blend of veggies, stock and nutmeg.
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.
Nutrition Facts : Calories 125 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 1044 milligrams, Carbohydrate 19 grams, Fiber 3.5 grams, Protein 3 grams, Sugar 4 grams
BUTTERNUT SQUASH SOUP
This simple, creamy (but not cream-laden) butternut squash soup gets greater depth of flavor from sherry that is stirred in with the stock. If you'd rather not use sherry or don't have it on hand, omit it and use an additional 1/2 cup of stock; your soup will be less complex, but it will still have that rich, sweet squash flavor.
Provided by Florence Fabricant
Categories dinner, soups and stews, appetizer
Time 1h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a heavy four-quart saucepan. Add the onions, reduce heat to low, and saute slowly until they are tender but not brown. Stir in the garlic.
- Add the squash and water, cover and simmer until the squash is tender, about 40 minutes. Allow the mixture to cool for about 15 minutes, then puree in two batches in a food processor. Up to this point the soup can be prepared in advance, even refrigerated or frozen.
- Return the puree to the saucepan and add the stock and the sherry. Reheat and season to taste with salt and pepper. Serve with a sprinkling of Parmesan cheese on each portion.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 672 milligrams, Sugar 4 grams
SHERRY AND BUTTERNUT SQUASH SOUP
I was trying to capture the flavor of the Fresh Choice Fall Harvest Butternut Squash Soup. I started from scratch, so I'm claiming this recipe as my own.
Provided by Rowenna
Categories Vegetable
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In one pan, stir fry the celery in a small portion of olive oil. When softened, add a quarter cup of sherry and cover immediately. Let simmer for 5 minutes. Add 1/4 cup chicken broth and continue to simmer.
- In a separate large saucepan, stir fry the squash on medium heat until bright orange.
- Pour in remaining sherry and cover immediately. Let simmer for 5-10 minutes.
- Add in remaining chicken broth and add in bouillon. Add enough water so that the squash is completely covered, about 2 cups. Let cook until completely tender (you can test with a fork; if it goes completely through without resistance, it's done).
- Combine butternut mixture and celery mixture into a large blender and blend until completely smooth.
- Pour back into the large saucepan. Add butter, half and half, onion powder and garlic salt. When the butter is done melting in, you're done.
- Garnish with cheddar and sour cream, if desired.
BUTTERNUT SHRIMP SOUP TOPPED WITH SHERRY
That's what I call YUMMY COMFORT food! To make it a bit richer I saute one large onion in 5 tablespoons of butter sprinkled with one tablespoon of brown sugar till caramelized. Then add to soup at the end with shrimp. Alternate method for pureeing butternut Recipe #194908
Provided by Rita1652
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Clean out the squash; remove the skin and cut into 1/2 inch dice.
- Measure 3 cups of cut-up squash.
- In a saucepan, simmer the squash, celery salt, cinnamon, nutmeg, curry powder, milk, and broth for about 30 minutes.
- Stir to keep the milk from burning.
- Season with salt and pepper.
- Add half the shrimp and pears to the pumpkin mixture and process in a food processor or blender until smooth.
- Return to saucepan and simmer.
- Add the remaining whole shrimp and pears and simmer for 5 more minutes.
- Top with sherry, more cinnamon and nutmeg to taste.
- Optional Seving Bowl:.
- If you are going to serve the soup in a pumpkin, boil 2 quarts of water.
- Cut the top off of the squash and clean out carefully.
- Cut a notch in the top for the ladle to stick through.
- Pour the boiling water into the squash and swish around and then pour into sink.
- Pour the soup into the pumpkin.
Nutrition Facts : Calories 250.4, Fat 5.3, SaturatedFat 3, Cholesterol 48.9, Sodium 337, Carbohydrate 44.7, Fiber 7, Sugar 12.7, Protein 10.8
SHERRY'S BUTTERNUT SQUASH SOUP WITH CURRY
Steps:
- Heat oil in lg Dutch oven over med-high heat. Add onion and garlic, saute 4 min. Add curry, saute 1 min. Add squash and next 3 ingredients, bring to boil, reduce heat, simmer, uncovered for 30 min.
- Place 1/2 of squash mix in blender, process until smooth. Repeat with remaining squash mix. Return to pan.
- Stir in sour cream & milk. Cook over med heat until thoroughly heated.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SHERRIED SQUASH SOUP
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
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
BUTTERNUT SHRIMP SOUP WITH SHERRY
That's what I call YUMMY COMFORT food! To make it a bit richer I saute one large onion in 5 tablespoons of butter sprinkled with one tablespoon of brown sugar till caramelized. Then add to soup at the end with shrimp
Provided by namaste2uom
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Combine the cubed squash, milk and chicken broth in a saucepan. Season with salt, pepper, curry powder, celery salt, cinnamon and nutmeg. Bring to a boil, then reduce heat to low, and simmer for about 30 minutes, until squash is tender, stirring frequently to prevent the milk from scorching.
- Add 1/2 the shrimp, and 1/2 the pears to the soup, and bring to a boil. Cook for 5 minutes, or until shrimp is opaque. Transfer the soup to a blender or food processor, and blend until smooth. Return to the saucepan and bring to a simmer over medium-low heat.
- Add the remaining shrimp and remaining pears to the soup, and simmer for another 5 minutes, or until shrimp is opaque. Stir in sherry wine, and remove from heat. Ladle into bowls, and garnish with a light sprinkle of cinnamon or nutmeg.
Nutrition Facts : Calories 155.2 calories, Carbohydrate 23.3 g, Cholesterol 48.1 mg, Fat 3.1 g, Fiber 3.2 g, Protein 10.1 g, SaturatedFat 1.7 g, Sodium 167.6 mg, Sugar 12.7 g
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
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- Melt the butter in a 6- to 8-quart pot over medium-low heat. Add the leeks and cook, stirring with a wooden spoon, until softened, about 5 minutes (if they start to brown, add a few tablespoons of water). Add the squash, 1 teaspoon salt, a few grinds of pepper, and the nutmeg and cook, stirring frequently, for 5 minutes more. Add the sherry and cook until it is mostly reduced, a minute or two, then add enough stock to cover the squash (if you need more liquid, add a little water).
- Simmer, partially covered, until the squash is tender, about 20 minutes. Turn off the heat and let the soup cool for at least 20 minutes. If you plan to freeze the soup, blend it and freeze it without adding the milk and cream. This way, you’ll avoid a possibly grainy texture when you defrost it. Otherwise, working in batches, blend the soup with the milk until creamy, adding some water if it seems too thick. Stir in the cream, taste, and adjust the seasonings.
- Store in the fridge for up to a week or in the freezer for up to 3 months. If you’ve frozen the soup, defrost it in the fridge the night before you plan to eat it. The day of: Reheat the soup in a pot over medium-low heat, just until it simmers. Stir in the milk and cream if you haven’t yet and return to a simmer. Taste and adjust the seasoning. Stir in another splash of sherry and add a dollop of crème fraîche to each bowl.
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