WINTER SQUASH SOUP WITH PORCINI CREAM
Steps:
- 1. In a medium heatproof bowl, soak the porcini in the boiling water until softened, about 20 minutes. 2. Meanwhile, preheat the oven to 350°. Using a sharp paring knife, carefully cut a 2-inch ring around the stems of each dumpling squash; remove and reserve. Scoop out and discard the seeds from inside the squash and those clinging to the tops. Season each squash with salt and pepper and replace the tops. 3. Set the squash on a baking sheet and bake for 30 minutes, or until just tender. Let cool slightly. Using a teaspoon, carefully scoop the flesh from each squash, leaving a 1/3-inch-thick shell. Replace the lids and reserve the flesh. Leave the oven on. 4. In a large saucepan, combine the stock with the butternut squash and the parsley and sage sprigs. Bring to a boil, then simmer over low heat until the squash is tender, about 20 minutes. Discard the parsley and sage sprigs. Working in batches, in a food processor, puree the squash with about 1/2 cup of the stock. Return the puree to the sauce-pan, add the reserved sweet dumpling squash flesh and stir to combine. Season with salt and pepper. Keep warm. 5. Rub the porcini to loosen any grit, discard any tough stems and transfer the mushrooms to a blender. Let the soaking liquid stand for 5 minutes, then slowly add 1/2 cup to the blender and puree. Scrape the puree into a bowl and season with salt and pepper. 6. In a medium bowl, whip the cream until firm. Fold in the mushroom puree and season with salt and pepper. Reheat the squash in the oven, then transfer to plates and set the lids beside the squash. Stir the chopped parsley into the soup and ladle it into the squash. Spoon a dollop of porcini cream into each soup, garnish with the sage and serve. MAKE AHEAD The components of this soup can be prepared through Step 5 and refrigerated separately overnight. The porcini cream can be made earlier in the day and refrigerated.
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.
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.
CREAMY WINTER SQUASH SOUP WITH HERBED CROSTINI
At the buffet table, ladle this velvety squash soup into lusterware cups from Martha's extensive collection.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 11
Steps:
- Melt butter in a medium stockpot over medium heat. Add onion, garlic, and 1 teaspoon salt. Cook, stirring occasionally, until onion is translucent, about 5 minutes.
- Place rosemary and sage on a small square of cheesecloth, and tie with kitchen string. Stir in the herb sachet, squash, potatoes, stock, and water. Bring to a boil, then reduce heat to a simmer, and cook until vegetables are soft, about 15 minutes. Discard herb sachet. Let cool slightly.
- Working in batches, puree soup in a blender until smooth. Adjust to desired consistency with stock or water. Season with salt and pepper. Serve with crostini.
WINTER SQUASH SOUP
I developed this recipe for my family. It was such a hit, I decided to share it! The Cinnamon Croutons put the "wow" in this recipe!
Provided by JazzyCooking with S
Categories Vegetable
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut squash in half, remove seeds and place squash face down on an oiled baking sheet. Bake about 30-45 minutes (depending upon size) in a preheated 350 degree F oven until soft.
- While squash is baking, heat the butter in a heavy soup pot over medium low heat. Add onions, leeks, and carrots. Sweat until soft. Do not brown. Add vegetable stock to soup pot and bring to a gentle simmer.
- When squash is done, scoop cooked squash from the. Add squash to the soup pot. Continue to simmer about 30 minutes, or until vegetables are thoroughly cooked and softened.
- Puree soup mixture in a blender or food processor. This may require several batches. Strain soup through a medium mesh strainer and discard the solids.
- Season with allspice, ginger, salt and pepper. Portion soup into individual bowls. Slice apples very thin and arrange attractively on top of soup. Garnish with Cinnamon Croutons.
- **Cinnamon Croutons - take day old bread & cube. Place bread in a large zip style bag. Add some cinnamon, sugar, nutmeg, and melted butter. Shake well until all bread is coated. Bake in pre-heated 400 degree over till golden. You may have to stir them once during cooking.
- Recipe written by Sherry Schie, Jazzy Cooking with Sherry, LLC.
WINTER SQUASH SOUP WITH A SWEET HEAT
A delicious winter squash soup with a sweet heat taste. Brown sugar gives the sweetness and poblano and jalapeno peppers give the heat. This soup can be made with butternut, acorn, carnival, or delicata squash; it just needs to be a hard winter squash. This will get warmer from the peppers the longer it sits. If you like your soup a little thinner add water or additional chicken broth.
Provided by Molly
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 2h25m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place squash, cut-side down, in a baking pan and add 1-inch of water. Cover pan with aluminum foil.
- Bake squash in the preheated oven until tender, about 1 hour. Cool until able to handle, about 15 minutes. Scoop flesh into a bowl and discard squash skin.
- Melt butter in a large pot over medium heat. Cook and stir onion, celery, poblano pepper, and jalapeno pepper in hot butter until softened but not browned, about 15 minutes.
- Stir chicken broth, cooked squash, and salt into onion mixture; bring to a boil. Reduce heat to low and simmer until flavors blend, about 30 minutes.
- Blend soup with an immersion blender or in batches in a blender until smooth. Stir brown sugar into soup; simmer for 10 minutes. Adjust brown sugar to taste.
Nutrition Facts : Calories 173.3 calories, Carbohydrate 37 g, Cholesterol 8.9 mg, Fat 2.8 g, Fiber 5.6 g, Protein 4.3 g, SaturatedFat 1.3 g, Sodium 1162.9 mg, Sugar 15.6 g
CREAMY PORCINI SOUP
This is a very nice creamy soup rich with an earthy and somewhat nutty flavor. I quickly threw it together without thought and the results were stunning! Porcini Mushrooms are the king of all mushrooms. Italian chefs affectionately refer to the Porcini (the piglet) as a ruling class of the delicious fungi. The meaty texture and concentrated flavor will wow your taste buds and have you going back for more! Enjoy! This recipe is great for those on a low carb diet!!
Provided by hunter.kiefer
Categories Vegetable
Time 25m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Place dried porcini mushrooms into the water and soak for at least one hour. (I personally soaked them over night so they are ready for lunch.) Do NOT drain the water as this will be the bases of your soup.
- Once the mushrooms have reconstituted, melt sweet cream butter in a sauce pan over medium heat.
- Add the diced sweet onions and garlic. Sauté until the onions lose their opacity (but do not allow to brown.).
- Add the reconstituted mushrooms along with the flavored water.
- Place both cubes into the mixture and allow the soup to come to a slight boil.
- Gently add the heavy whipping cream while stirring.
- Bring soup back to a gentle boil.
- Soups on!
Nutrition Facts : Calories 288.8, Fat 30.1, SaturatedFat 18.6, Cholesterol 102.8, Sodium 477.9, Carbohydrate 4.3, Fiber 0.3, Sugar 1.3, Protein 1.9
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- In a medium heatproof bowl, soak the porcini in the boiling water until softened, about 20 minutes.
- Meanwhile, preheat the oven to 350°. Using a sharp paring knife, carefully cut a 2-inch ring around the stems of each dumpling squash; remove and reserve. Scoop out and discard the seeds from inside the squash and those clinging to the tops. Season each squash with salt and pepper and replace the tops.
- Set the squash on a baking sheet and bake for 30 minutes, or until just tender. Let cool slightly. Using a teaspoon, carefully scoop the flesh from each squash, leaving a 1/3-inch-thick shell. Replace the lids and reserve the flesh. Leave the oven on.
- In a large saucepan, combine the stock with the butternut squash and the parsley and sage sprigs. Bring to a boil, then simmer over low heat until the squash is tender, about 20 minutes. Discard the parsley and sage sprigs. Working in batches, in a food processor, puree the squash with about 1/2 cup of the stock. Return the puree to the sauce-pan, add the reserved sweet dumpling squash flesh and stir to combine. Season with salt and pepper. Keep warm.
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