Anti Vampire Potion Butternut Squash Garlic Soup Recipes
ANTI-VAMPIRE POTION (BUTTERNUT SQUASH & GARLIC SOUP)
I remember making this velvety soup with my mom. Butternut squash gives it warm color, and garlic wards off any unfriendly spirits. Try using whipping cream for an extra smooth texture. -Steven Eder, Lebanon, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, melt butter over medium heat. Add onion and garlic; cook until tender, 3-4 minutes. Add cinnamon and nutmeg; cook 2 minutes., Stir in squash and vegetable stock. Bring to a boil. Reduce heat; simmer, covered, until squash is tender, 15-20 minutes., Use an immersion blender or pulse soup in batches in blender until smooth. Return to pan; add half-and-half cream and salt and pepper to taste. Heat through, but do not boil. Serve immediately with bacon and crumbled cheese.
Nutrition Facts : Calories 388 calories, Fat 28g fat (17g saturated fat), Cholesterol 92mg cholesterol, Sodium 697mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 3g fiber), Protein 12g protein.
SPICY BUTTERNUT SQUASH SOUP
Make and share this Spicy Butternut Squash Soup recipe from Food.com.
Provided by Chef Dine
Categories Low Protein
Time 1h5m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees. pour a thin layer of water not the bottom of cookie sheet with sides or jelly roll pan. Place the squash cut-side down. Bake 40 minutes.
- Cook squash and remove peel. Cut into large squares. Set aside.
- Melt butter in large stock pot over medium heat. Add onion, shallots, and garlic and sauté 5 minutes or until tender. Pour the low sodium chicken broth into the pot. Add potatoes and increase heat to bring to a boil. Reduce heat to medium-high and boil for 20 minutes.
- Add the squash, stirring until well mixed.
- Using a handheld blender, puree the soup until smooth. OR, cool slightly and transfer in batches to food processor and blend until smooth. Return to large pot.
- Season the soup with the cayenne pepper, allspice, nutmeg, ginger, and pepper. Add apple cider vinegar, splash of white wine or cooking white wine and water. Stir well and ladle into bowls.
Nutrition Facts : Calories 155.8, Fat 3.3, SaturatedFat 1.6, Cholesterol 5.1, Sodium 86.1, Carbohydrate 27.9, Fiber 3.9, Sugar 3.7, Protein 6.6
BUTTERNUT SQUASH SOUP WITH ROASTED GARLIC
When roasting the butternut squash and garlic, use a parchment-lined baking tray for easy cleanup.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
- Season the squash with salt and pepper and tuck 2 sprigs of thyme into each cavity. Place, cut side down, on the baking sheet and roast until fork-tender, about 40 minutes.
- When the squash is cool enough to handle, discard the thyme; peel the squash and coarsely chop. Combine the squash, garlic, and 1/2 cup of the chicken stock in a food processor and puree until smooth.
- Add the remaining stock gradually until the mixture forms a very loose puree. Season the soup with salt and pepper.
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