Swiss Chardyellow Squash Raw Green Soup Vitamix Recipes
VITAMIX® BUTTERNUT SQUASH SOUP
I was looking for a great butternut squash soup recipe that was creamy with great flavor. I found that I liked elements of many of the ones out there, but none hit the mark. So I created my own in the Vitamix®! My husband is an extremely picky eater when it comes to food consistency and he loved it. I hope you do as well. This recipe is now in our regular rotation. Top with paprika and parsley or your desired spice.
Provided by APat
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Place butternut squash halves on the prepared baking sheet, flesh side up.
- Roast in the preheated oven until squash is fork tender and easily pierced with a knife, 45 to 50 minutes.
- Meanwhile, heat oil in a skillet over medium heat; add carrot, onion, and garlic and saute until fragrant, 3 to 5 minutes. Remove from heat.
- Remove squash from the oven and cool until easily handled. Scoop cooked squash into a bowl; discard skins.
- Combine chicken broth, 1/2 cup evaporated milk, half-and-half, sauteed veggie mixture, cooked squash, cayenne pepper, salt, and pepper in a high performance blender (such as Vitamix®) in the order listed. Start blending on variable speed 1 and gradually increase to variable speed 10. Blend for 5 minutes 45 seconds, then turn down to variable speed 1.
- Remove the cap while still blending and pour in remaining 3 tablespoons evaporated milk. Blend on variable speed 1 for 10 seconds more.
Nutrition Facts : Calories 338.3 calories, Carbohydrate 46.5 g, Cholesterol 21.4 mg, Fat 15.9 g, Fiber 7.2 g, Protein 7.7 g, SaturatedFat 4.6 g, Sodium 701.8 mg, Sugar 13.9 g
SWISS CHARD/YELLOW SQUASH RAW GREEN SOUP (VITAMIX)
I just got my new Vitamix today, and am so excited, I had to make some of the recipes. Since I have lots of Swiss Chard and Yellow squash in my garden, I wanted to use them, but couldn't find a recipe. The Zucchini Soup recipe in the cookbook, that came with my machine, looked good, but didn't quite fit the bill. So, as I am known to do, I started improvising. I can't eat white potatoes, but can eat yams or sweet potatoes, so I made a substitution there. The flavor was a bit bland, so I added the garlic, onion and fresh basil, from my garden. I'm trying to transition to the Raw Food Lifestyle, and didn't want to get the soup too hot, so only blended it four, instead of the six minutes recommended. It got plenty hot. Next time, I will put my candy thermometer in it, to check the temp, as it should stay less than 105F, to preserve enzymes, in the vegetables. A piece of toasted, sprouted multi-grain bread, rounded out the meal. It was very creamy, really quite good, and very satisfying. My husband isn't quite on board, with the Raw Lifestyle yet, so the jury is still out there. However, he did scarf it down, without complaints. When asked what he thought, he said, "Very interesting flavor". :D He did say, that he would eat it again, though. This is technically not RAW, because of the cooked yam. But unless you are 100% raw, this makes a nice healthy (nearly raw) meal. I suppose you could finely chop the yam (in the Vitamix), before adding the rest, of the ingredients, and it should cook with the rest, of the soup. However, I don't think the soup would be as nice and creamy that way.
Provided by Devonviolet
Categories Chard
Time 14m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Place ingredients in the Vitamix container, in the order listed, and secure lid.
- Set to "1" on the variable dial, and turn the machine on.
- Increase the speed to "10" and set to High.
- Blend for 4 minutes, until the jar feels hot, to the touch.
- Serve with a sprig of fresh Basil.
- NOTE: This could also be prepared in a food processor, but would probably not get as hot, as it does in the Vitamix. Although, I have had foods turn warm, when processed for more than a few minutes.
Nutrition Facts : Calories 103.5, Fat 0.5, SaturatedFat 0.1, Sodium 1046.4, Carbohydrate 23.6, Fiber 5.2, Sugar 4.2, Protein 3.5
WINTER SQUASH SOUP
I enjoy trying new recipes and adding different seasonings to enhance the flavor. This is a tasty way to serve squash.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute the celery, onion and garlic in butter until tender. Stir in flour until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the squash, parsley, salt, savory, rosemary and nutmeg and pepper. Simmer, uncovered, for 10 minutes or until heated through. Cool slightly., In a blender, process soup in batches until smooth. Return to the pan and heat through. Gradually stir in cream. Cook 5 minutes longer, stirring occasionally.
Nutrition Facts : Calories 170 calories, Fat 10g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 754mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein.
SWISS CHARD AND RICE SOUP
In the late spring and early summer we are surrounded by great big bunches of chard with wide stems and lush leaves, tender leeks, the last of the fava beans, first of the green beans and the first of the summer squash, still small and delicate. In not a lot of time, you can do what the French do: make soup. Rice will bulk up the soup. Though a starchy medium-grain rice like Arborio works, this recipe uses white basmati, which swells to four times its original size when cooked. You could try using brown basmati rice, but the color of the soup will be duller. If you're looking for an easy way to reduce your calorie intake, these soups will help. They're filling and light, and make great low-calorie meals. This is a simple and comforting soup that is especially delicious in the spring, when Swiss chard is at its sweetest and most tender.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Trim the bottoms of the chard stems. If the stems are thin and fibrous, separate the leaves and discard the stems. If they are wide, separate the leaves and cut the stems into 1/4-inch dice. Set aside with the celery and onion. Wash the leaves in 2 changes of water and chop medium-fine.
- Heat the olive oil in a large, heavy soup pot and add the onion, celery and chard stalks. Cook, stirring often, until the vegetables begin to soften, about 3 minutes, and add a generous pinch of salt. Continue to cook, stirring often, until the vegetables are tender, another 3 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the stock or water, bouquet garni and rice. Bring to a boil, add salt to taste, reduce the heat, cover and simmer 10 minutes.
- Stir the chard into the soup, cover and simmer another 10 minutes. Add freshly ground pepper, taste and adjust the salt. Serve with fresh lemon wedges for people to squeeze into their servings if desired and Parmesan for sprinkling.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 5 grams, Carbohydrate 33 grams, Fat 7 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 1219 milligrams, Sugar 8 grams
SWISS CHARD BEAN SOUP
This hearty soup combines nutritious Swiss chard with other garden favorites. Its light broth is surprisingly rich in flavor, and the grated Parmesan packs an additional punch. Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven , saute the carrot, zucchini, yellow squash and onion in oil until tender. Add garlic; saute 1 minute longer. Add the broth, Swiss chard, beans, tomatoes, thyme, salt, oregano and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until chard is tender. Just before serving, sprinkle with cheese.
Nutrition Facts : Calories 94 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 452mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.
WINTER SQUASH SOUP WITH GRUYèRE CROUTONS
In France, this soup would be prepared with a baking pumpkin. A mixture of butternut and acorn squashes mimics the French pumpkin's exceptional taste and texture.
Categories Soup/Stew Milk/Cream Blender Cheese Vegetable Thanksgiving Lunch Butternut Squash Winter Bon Appétit Fall Halloween Kid-Friendly Small Plates
Yield Serves 8
Number Of Ingredients 17
Steps:
- For soup:
- Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
- Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)
- For croutons:
- Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.
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