SPICY BUTTERNUT SQUASH AND CARROT SOUP
This butternut squash and carrot soup is by far one of the best soups I've made and I constantly find myself making it over and over again! It's savory and goes great with toasted bread.
Provided by AriannaHajnal
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Place squash and carrots in a bowl. Drizzle with 1 tablespoon olive oil and add curry powder, chili powder, pepper, and salt. Place on a rimmed baking sheet.
- Roast in the preheated oven until vegetables are soft, about 20 minutes.
- Meanwhile, place onion, habanero pepper, and garlic in a pot with remaining olive oil and saute over medium heat until soft and fragrant, 5 to 7 minutes. Add water and bouillon, increase heat to medium-high, and bring to a boil. Stir in roasted squash and carrots, reduce heat, and let simmer for 10 to 15 minutes.
- Transfer carefully to an electric blender or food processor, in batches if necessary, and blend until smooth.
Nutrition Facts : Calories 249.8 calories, Carbohydrate 47 g, Cholesterol 0.3 mg, Fat 7.8 g, Fiber 9.4 g, Protein 4.8 g, SaturatedFat 1.1 g, Sodium 687.7 mg, Sugar 10.3 g
BUTTERNUT SQUASH AND CARROT SOUP
I got this golden soup recipe from a friend. Sometimes I add a few slices of red pepper to change up the flavor a bit. -Pat Roberts, Thornton, Ontario
Provided by Taste of Home
Categories Lunch
Time 7h25m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat; saute onion, garlic and ginger until tender, 4-5 minutes. Transfer to a 5-qt. slow cooker., Add all remaining ingredients except cream and green onions. Cook, covered, on low until vegetables are soft, 7-9 hours., Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to slow cooker. Stir in cream; heat through. If desired, top with green onions. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or milk if necessary.
Nutrition Facts : Calories 121 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 695mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges
SPICY SWEET POTATO, SQUASH AND CARROT SOUP
Delightfully spicy, deliciously warming.
Provided by Eve Goulden
Time 30m
Yield Makes 2-3 Servings
Number Of Ingredients 0
Steps:
- Peel and chop the garlic, chop three spring onions and the coriander stems, dice half the chilli and add to a large pot. Add the curry powder and fry in one teaspoon oil for 2 minutes.
- Add the sweet potato, squash and carrots and fry for a few more seconds before adding the stock. Boil for 15-20 minutes.
- Put the cashews in a freezer bag and bash a few times with a rolling pin. Toast the crushed nuts in a dry frying pan over a low heat for approximately 3-4 minutes.
- Chop the remaining spring onions, coriander leaves and spring onions.
- When all the vegetables are completely softened, blend the soup together. Ladle into bowls and garnish with the crushed nuts, chilli, coriander and spring onions.
BUTTERNUT SQUASH-CARROT SOUP
Butternut squash and carrot soup--perfect for a winter's day.
Provided by Scott Pisani
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat. Add shallots, carrots, garlic, and ginger. Saute until shallots are soft, 5 to 10 minutes. Add squash, chicken broth, curry powder, honey, white pepper, and cayenne pepper and bring to a boil. Reduce heat, cover, and simmer until squash is soft, about 15 minutes.
- Puree soup with an immersion blender until smooth. Cook another 3 minutes.
Nutrition Facts : Calories 298 calories, Carbohydrate 56.2 g, Cholesterol 6.1 mg, Fat 8.4 g, Fiber 7.6 g, Protein 5.9 g, SaturatedFat 1.1 g, Sodium 1204.7 mg, Sugar 22.5 g
SPICED CARROTS & BUTTERNUT SQUASH
When I've got a lot going on, my slow cooker is my go-to tool for cooking veggies. I toss in cumin and chili powder to bring out the natural sweetness of carrots and squash. -Courtney Stultz, Columbus, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 4h15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place carrots and squash in a 3-qt. slow cooker. In a small bowl, mix remaining ingredients; drizzle over vegetables and toss to coat. Cook, covered, on low 4-5 hours or until vegetables are tender. Gently stir before serving.
Nutrition Facts : Calories 85 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 245mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
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!
MOROCCAN SPICED SQUASH AND CARROT SOUP
Make and share this Moroccan Spiced Squash and Carrot Soup recipe from Food.com.
Provided by Miraklegirl
Categories Vegetable
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375° F.
- Cut squash in half from top to bottom and place it, cut side down, on a lightly oiled baking sheet.
- Bake until squash can be easily skewered, 50 to 60 minutes.
- With a spoon, remove seeds and discard.
- Scrape the pulp from the skin.
- Reserve the pulp and discard the skin.
- Warm the olive oil in a soup pot over medium heat.
- Add the onions and cook until soft, 7 minutes.
- Add the paprika, cumin, turmeric, and coriander and continue to cook, stirring for 2 minutes.
- Add the squash, carrots, sugar, chicken stock, water, ½ teaspoon salt and 1/4 teaspoon pepper.
- Bring to a boil, reduce the heat to low and simmer uncovered until carrots are soft, 20 to 25 minutes.
- Cool for 15 minutes.
- Puree the soup in a blender in several batches for 3 minutes each batch until the soup is very smooth.
- Strain soup through a fine strainer back into pot and gently reheat.
- If the soup is too thick, add additional water.
- Season with salt and pepper.
- Place the yogurt in a small bowl.
- Season with salt and pepper and stir well.
- To serve, heat the soup.
- Ladle the soup into bowls and garnish with cilantro and a drizzle of yogurt.
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