SMOKEY BUTTERNUT SQUASH SOUP
I loved this recipe so much the first time I decided to make it for Thanksgiving. I doubled the recipe and got some enthusiastic feedback from my family. Hope you enjoy this recipe! Minus the goat cheese it is completely vegan and perfect for someone with lactose intolerance. Check out my blog for more recipes.
Provided by TheStarvingMusiciansKitchen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a roasting pan with a large sheet of aluminum foil.
- Toss butternut squash, shallot, 2 tablespoons canola oil, paprika, chili powder, chipotle powder, and ginger together in a bowl until evenly mixed and coated. Pour into prepared roasting pan and wrap aluminum foil around squash mixture.
- Bake in the preheated oven until squash is tender, 30 to 40 minutes.
- Heat 1 tablespoon canola oil in a cast-iron skillet over medium heat. Cook and stir reserved butternut squash seeds, pinch salt, and pinch ground black pepper in the skillet until lightly toasted, 5 minutes. Add Brussels sprouts leaves and cook, stirring occasionally, until leaves are slightly crispy and seeds are browned, 10 to 15 minutes. Stir maple syrup into seed mixture and immediately remove from heat.
- Pour butternut squash mixture and almond milk into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until soup is smooth.
- Pour butternut squash soup into bowls and top with squash seeds and Brussels sprouts mixture, pomegranate seeds, and goat cheese.
Nutrition Facts : Calories 243.4 calories, Carbohydrate 38.8 g, Cholesterol 4.6 mg, Fat 10 g, Fiber 5.9 g, Protein 4.8 g, SaturatedFat 1.8 g, Sodium 91.9 mg, Sugar 15.5 g
SILKY BUTTERNUT SQUASH SOUP
Adapted from a recipe on America's Test Kitchen, this recipe really showcases the flavor of the squash, not various spices and herbs. It's my family favorite, because it doesn't taste like pumpkin pie. It's also inexpensive and easy to make. Plus, it's vegetarian and gluten free.
Provided by cathyfood
Categories Vegetable
Time 50m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut squash in half lengthwise. Scrape out seeds & fibers, reserve.
- Heat butter in large Dutch oven over medium-low heat until foaming. Add shallots and cook, stirring, frequently, until softened and translucent, about 3 minutes. Add squash scrapings and seeds and cook until fragrant and butter turns a golden color, about 3-4 minutes.
- Add 4 cups of water and 1 teaspoon salt to Dutch oven, bring to boil over high head. Reduce heat to medium. Place steamer basket in pot, and place squash cut-side down (in chunks, if necessary) in basket. Cook, covered, until squash is completely tender, about 30 minutes.
- Remove pot from heat. Use tongs to transfer squash to a rimmed baking sheet or platter. Reserve liquid in pot. When cool enough, scrape flesh from squash into a medium bowl; discard skin.
- Strain steaming liquid through mesh strainer into a second bowl. Discard solids in strainer.
- Rinse & dry Dutch oven.
- Return steaming liquid & squash chunks to pot. Puree to desired smoothness with stick blender. (or puree in batches in regular blender)
- Add up to 2 cups additional water if too thick. Heat over low to medium heat until hot. Add cream and brown sugar, and more salt to taste.
- Serve immediately, topped with homemade or store-bought croutons.
Nutrition Facts : Calories 246.4, Fat 15.2, SaturatedFat 9.5, Cholesterol 47.5, Sodium 90, Carbohydrate 29, Fiber 4.5, Sugar 5.8, Protein 2.9
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