SPICED BUTTERNUT SQUASH SOUP
My boys LOVE this soup! It's a 'stick to your ribs' soup that everyone will enjoy. Sherry helps to deepen the flavor while half-and-half cream gives an added richness to the soup.
Provided by LuvMyFamily
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
- Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
- Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream.
Nutrition Facts : Calories 298 calories, Carbohydrate 45.2 g, Cholesterol 34.1 mg, Fat 10.6 g, Fiber 5.9 g, Protein 7.1 g, SaturatedFat 5.9 g, Sodium 1854.6 mg, Sugar 7.4 g
SPICED SQUASH SOUP
Steps:
- For the soup: Put the oil into a large saucepan and, when it is hot, add the ginger, coriander seeds, cumin seeds, fenugreek seeds and paprika and cook for 1 minute. Add the butternut squash and broth and bring to a simmer. Cook until the squash is very tender, 25 to 30 minutes.
- Working in small batches, puree the squash and liquid in a blender until smooth. Taste and adjust seasoning. Pour into a clean pot to reheat.
- For the asparagus: Place a skillet over medium heat and add the butter. When it begins to foam, add the fennel seeds, salt and asparagus and saute for a few minutes until the asparagus is bright green and tender but still crunchy.
- To serve: Ladle the hot soup into a serving bowl and garnish with the asparagus.
- Cook's Note: When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
SPICED SQUASH&WATERCRESS SOUP
For more delicious recipes visit www.watercress.co.uk
Provided by mustardcomms
Time 20m
Yield Serves 4
Number Of Ingredients 7
Steps:
- 1. Heat the oil in a large pan, add the onion and saute for 2 mins. Add the squash, stir well then cover with a lid. cook for 2 mins.
- 2. Stir in the chilli and stock, then bring to the boil. Cover and simmer for 15mins or until the butternut squash is tender.
- 3. Transfer to a blender and whizz until smooth. Return the soup to the saucepan and add the watercress and creme fraiche. Season to taste. Gently reheat before serving with crusty bread.
WINTER SQUASH SOUP
Provided by Ina Garten
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
- Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.
CURRIED SUMMER SQUASH SOUP
Provided by Moira Hodgson
Categories dinner, easy, lunch, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
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
SPICY WINTER SQUASH SOUP
Spicy and satisfying soup! Olive oil can be cut back to a drizzle for those looking to lighten their fat intake. NOTE:If using curry powder...replace basil with cilantro or parsley.
Provided by Lorrie in Montreal
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Trim edges of squash, cut into four pieces, remove seeds.
- Steam 12-15 minutes until soft.
- Scrape the squash from the skin into a blender, add ginger and 2 1/2 cups milk; purée.
- Sauté onion, celery and garlic in 3 teaspoons olive oil until onions are soft.
- Reduce heat to low, stir in Cajun spice mix. Stir for 30 seconds, add squash purée and remaining milk.
- Bring to a boil, simmer for 15 minutes.
- Add corn and green beans and continue to simmer.
- Stir in basil.
- Season with salt to taste.
Nutrition Facts : Calories 331.7, Fat 6.2, SaturatedFat 1.3, Cholesterol 5.1, Sodium 189.2, Carbohydrate 59.3, Fiber 8.1, Sugar 8.6, Protein 16.2
BUTTERCUP SQUASH SOUP
A creamy soup with a ton of flavor. You can substitute any winter squash.
Provided by leahmarie5
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h15m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place squash cut-side down in a baking dish; fill with 1/4 inch of water.
- Bake squash in the preheated oven until tender, about 45 minutes.
- Heat butter in a saucepan over medium heat; cook and stir onion until tender, about 10 minutes.
- Heat chicken broth, basil, marjoram, black pepper, and cayenne in a saucepan over medium heat.
- Scoop flesh from squash into a blender or food processor; add onion and cream cheese. Blend mixture until smooth, working in batches if needed. Mix squash mixture into broth mixture; cook, stirring frequently, until soup is heated through but not boiling, about 5 minutes.
Nutrition Facts : Calories 186.2 calories, Carbohydrate 18.8 g, Cholesterol 35.8 mg, Fat 11.7 g, Fiber 3.2 g, Protein 4.1 g, SaturatedFat 7.2 g, Sodium 483.1 mg, Sugar 5.4 g
CURRIED SQUASH SOUP
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
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.
SPICY BUTTERNUT SQUASH SOUP
A spicy and warming soup, great for when its cold outside!
Provided by antonellafood
Time 1h20m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Heat oil in a large saucepan and add garlic, chilli, paprika, bay, rosemary and cumin seeds and heat for 30seconds (do not colour, you only want to release the flavours).
- Add all the remaining ingredients apart from the stock.
- Saute the vegetables for 2 minutes until they are fully coated in the spices.
- Add the stock, turn down the heat and allow the soup to simmer for about 45 mins.
- Allow the soup to cool and then blend with a hand whisk, until free of lumps. If the soup is too thick add a little more stock until you have the desired consistancy.
- Reheat when ready to serve and eat with a big hunk of crusty bread, delicious!
SPICED-UP BUTTERNUT SQUASH SOUP
I wanted to make a soup at Thanksgiving which celebrated my Indian Heritage as well as my life in America. Being a vegetarian myself, I know how hard it is to find soups which are friendly to vegetarians and vegans. This is a great soup for Vegans as it uses coconut milk instead of cream. It is a sweet and spicy soup.
Provided by Sin-Gal
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 400 degrees.
- Place butternut squash in a cookie sheet, drizzle with 2 tbsp of oil, sprinkle 1/4 tsp of salt and pepper. Roast until squash is tender but not mushy. Stir the squash during the roasting process for even cooking.
- While the squash is roasting, heat 1 tbsp of oil in a large pot over medium heat. Add onion, carrots and celery. Once the onion is translucent, add garlic and green onion, stir and cook for 1 minute. Turn the heat on low, add all the spices to the pot, stir and cook for 2 minutes. Add roasted squash and stock. Cover and simmer for 15 to 20 minutes. Turn off heat. Puree soup using a stick blender or in a blender (If using a blender, pour soup back in pot). Stir in coconut milk. Salt and pepper to taste. Turn heat on low and warm through.
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- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the squash, cut sides down, on the baking sheet and roast for about 30 minutes, or until mostly tender. Let the squash cool for a few minutes, then scoop the flesh into a small bowl and discard the skin. (There might be some bits of squash that aren’t completely cooked, but don’t worry, the rest will cook in the pot with the broth.)
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