CREAMY BUTTERNUT SQUASH WITH CINNAMON SOUP
A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.
Provided by USA WEEKEND columnist Pam Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Yield 8
Number Of Ingredients 14
Steps:
- Heat oil over medium-high heat in a large, deep saute pan until shimmering.
- Add butternut squash, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
- Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
- Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
- Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender, about 10 minutes.
- Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
- Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Nutrition Facts : Calories 177.4 calories, Carbohydrate 21.3 g, Cholesterol 20.6 mg, Fat 10.2 g, Fiber 3.4 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 77.7 mg, Sugar 7.5 g
ROASTED BUTTERNUT SQUASH SOUP
Here's a rich soup for an autumn day--winter squash is roasted and pureed and blended into a creamy broth seasoned with cinnamon and roasted coriander.
Provided by Progresso
Categories Trusted Brands: Recipes and Tips Progresso®
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- To make roasted winter squash: Heat oven to 375 degrees F. Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
- To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
- Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)
- Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.
Nutrition Facts : Calories 350.3 calories, Carbohydrate 29.9 g, Cholesterol 26.5 mg, Fat 22.7 g, Fiber 2.3 g, Protein 7.8 g, SaturatedFat 7.2 g, Sodium 1387.9 mg, Sugar 2.7 g
BUTTERNUT SQUASH SOUP WITH CINNAMON
The golden color, smooth and creamy texture and wonderful taste of this soup make it a welcome addition to a chilly fall day. It has a slightly tangy flavor from the gingerroot, and the sweet cinnamon really comes through. -Jackie Campbell, Stanhope, New Jersey
Provided by Taste of Home
Categories Lunch
Time 6h45m
Yield 14 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a small skillet, saute onion in butter until tender. Transfer to a 5-or 6-quart slow cooker; add squash. Combine the broth, brown sugar, ginger, garlic and cinnamon; pour over squash. Cover and cook on low until squash is tender, 6-8 hours. , Cool slightly. Discard cinnamon stick. In a blender, process soup in batches until smooth. Return all to slow cooker. Whisk in cream cheese; cover and cook until cheese is melted, about 15 minutes longer. If desired, top with crystallized ginger and fresh cracked pepper.
Nutrition Facts : Calories 135 calories, Fat 7g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 483mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
SIMPLE ROASTED BUTTERNUT SQUASH CINNAMON SOUP
Make and share this Simple Roasted Butternut Squash Cinnamon Soup recipe from Food.com.
Provided by Liza at Food.com
Categories Vegetable
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Roast the butternut squash, flesh side down onto a lightly oiled roasting pan for 40 to 45 minutes in a 425 degree oven.
- In the mean time, sautee the onion, ginger, and garlic in butter until soft.
- Add the broth, simmer for ten minutes.
- Add pulp from the butternut squash (that you've scooped out).
- Puree in a food processor or blender (or I use a mixing wand right in the pot).
- Return to pan.
- Add cream, salt, pepper, and a pinch or 2 of cinnamon.
- Simmer until heated through.
Nutrition Facts : Calories 150.3, Fat 7.7, SaturatedFat 4.5, Cholesterol 20.4, Sodium 422.4, Carbohydrate 18.5, Fiber 3, Sugar 4, Protein 4.2
ROASTED BUTTERNUT SQUASH SOUP
Provided by Ellen Lebow
Categories Soup/Stew Food Processor Vegetable Thanksgiving Quick & Easy Butternut Squash Fall Healthy Bon Appétit Pittsburgh Pennsylvania
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Spray 13x9x2-inch glass baking dish with vegetable oil spray. Place squash cut side down in prepared dish. Pierce each squash half several times with toothpick or skewer. Bake until squash is tender, about 45 minutes.
- Using large spoon, scrape squash into processor; discard peel. Add 1 1/2 cups broth and nutmeg and puree until smooth. Transfer puree to heavy large saucepan. Mix in milk and enough broth to thin to desired consistency. Stir soup over medium heat until heated through. Season to taste with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream and chives, if desired.
ROASTED BUTTERNUT SQUASH SOUP
I picked up this recipe at Whole Foods today. I like the idea of roasting the squash and onions with the thyme to intensify their flavors and the cardamom sounds intriguing.
Provided by Lorac
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- Combine squash, onion, thyme and oil.
- Place on a cookie sheet (s), in a single layer, and roast 20-30 minutes or until tender, stirring at least once.
- Place roasted vegetables in a soup pot and add broth, wine and cardamom.
- Bring to a boil, reduce heat and simmer 10 minutes.
- Working in small batches, puree the soup in a blender or processor and place in a clean pot.
- Bring soup to a boil, reduce heat, stir in cream and season with salt and pepper.
Nutrition Facts : Calories 393.1, Fat 18.3, SaturatedFat 7.5, Cholesterol 36.2, Sodium 790.7, Carbohydrate 50.5, Fiber 8.2, Sugar 10.8, Protein 9.6
APPLE CINNAMON BUTTERNUT SQUASH SOUP
This apple cinnamon butternut squash soup is perfect for fall, and a fresh twist on the classic belly-warmer. Nothing says you got fall under your thumb more than this deliciously interesting soup, made with love!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- In Dutch oven, mix squash, apple, onion, brown sugar, salt, cinnamon and pepper. Add broth. Cover; heat to boiling over medium-high heat. Reduce heat; simmer about 20 minutes or until squash is tender.
- In blender or food processor, place one-third of mixture. Cover; blend until smooth. Repeat twice to use up remaining soup. Return to Dutch oven, stir in milk and yogurt. Heat over low heat, stirring occasionally, just until heated through. Ladle into bowls; sprinkle with chives.
Nutrition Facts : Calories 130, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 15 g, TransFat 0 g
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