AUTUMN GOLD SQUASH SOUP
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Bake or boil the squash. To bake, halve the squash and scoop out the seeds. Place the squash halves cut side down on an oiled baking sheet and cover loosely with aluminum foil. Bake at 350 degrees until tender, about one hour. Scoop out the pulp and discard the skin. To boil, peel the squash, halve it, and scoop out the seeds. Cut it into chunks and place them in a saucepan with water to cover. Bring the water to a boil and cook until the squash is tender, about 15 minutes. Drain and reserve the liquid.
- Meanwhile, saute the chopped onion in the oil with the nutmeg, cinnamon, thyme, and bay leaves until the onion is translucent. Add the diced carrot and celery and the water (if you boiled the squash, use the reserved liquid). Cover and simmer until the carrots are Tender. Remove the bay leaves.
- In a blender or food processor, puree the cooked squash, the onioncarrot mixture, and the juices in batches. Gently reheat the soup. Add salt and pepper to taste.
PEANUT SOUP
Peanut soup, also known as groundnut soup, is eaten throughout certain West African countries. Though made differently depending on the region or tribe, the common ingredient is peanuts. The process of cooking peanut soup in Ghana is slightly different from the way my mom taught my sisters and me here in the United States. In Ghana, the peanuts are first roasted and then ground with some water. This peanut butter liquid is continually stirred and cooked until it starts to thicken a bit, then it's stirred into another pot with homemade broth using a variety of meats and dried fish simmering on a coal pot. My mom's process of making this soup is the shortcut version. She blends natural peanut butter from the grocery store with peppers and garlic. My version is also a shortcut, but my broth is made with smoked turkey wings because I love the flavor it adds to the soup.
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Rinse the smoked turkey, then add it to a large pot with the salt. Cut the onion in half and add one of the halves to the pot; chop the other half and add it to the pot too. Add the ginger and habanero pepper, if using, then add water to cover. Cook over medium heat until the onion is translucent, the fat from the wings begins to render and the broth is very fragrant, about 15 minutes.
- Remove the habanero pepper, if using, and transfer it to a blender or food processor. Add the peanut butter, garlic and 3 cups water to the blender and blend 1 minute. Stir the peanut butter mixture into the broth; it will foam and bubbles will form on the surface. Cook, stirring continuously to stop it from boiling over, about 5 minutes; some of the foam/bubbles will disappear and the soup will settle.
- Remove the ginger from the soup, add it to the same blender (cut it into smaller pieces first, if desired) with 2 cups of the soup and blend until smooth. Stir the ginger mixture back into the soup. Transfer the onion half to the blender with 1 cup of the soup and blend until smooth; stir the mixture into the soup to combine. Stir in the tomato sauce. Let the soup simmer until it starts to thicken, about 5 minutes.
- If using the mushrooms, add them to the soup, cover and let simmer, about 5 minutes, then remove the cover (if not adding the mushrooms, proceed to the next step).
- Let the soup simmer over medium-low heat until the meat and mushrooms, if using, are tender and little oil patches form on the surface, about 10 minutes. Adjust with salt if needed. Serve with fufu, omo tuo or steamed rice.
AUTUMN SOUP
I received this recipe from my daughter Janet. It's a wonderful way to enjoy fall's bounty...and it freezes well, too.-Irene Dee, Ogilvie, Minnesota
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8-10 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- Puree tomatoes in a blender; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomatoes and remaining ingredients. Bring to a boil; reduce heat and simmer 25-30 minutes or until the vegetables are tender. Discard bay leaf before serving.
Nutrition Facts : Calories 127 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 193mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.
AUTUMN GOLD PEANUT SOUP
Make and share this Autumn Gold Peanut Soup recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in large saucepan over medium heat.
- Add onion and cumin.
- Cook, stirring occasionally until onion is transparent.
- Add sweet potato, apple, chicken broth, apple juice, cinnamon and salt and pepper to taste.
- Cover and bring to a boil.
- Reduce heat and simmer until sweet potato and apples are tender, about 20 minutes.
- Add peanut butter and stir until melted.
- Puree soup in fool processor or blender until smooth.
- Return to pan and heat through.
- To serve, ladle soup into warm bowls and garnish with sour cream, chopped peanuts, chives and thinly sliced apples.
AUTUMN GOLD BUTTERNUT SQUASH SOUP
Make and share this Autumn Gold Butternut Squash Soup recipe from Food.com.
Provided by Diana Adcock
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook the squash-I boil it for this recipe and use the broth in place of the water called for.
- Saute the chopped onion in the oil with the spices and bay until onion is translucent.
- Add the carrot and celery and the squash water.
- Cover and simmer until carots are tender.
- REmove bay leaves Puree the veg and squash, whisk in juices return to a simmer, taste and add salt and pepper.
GHANA PEANUT SOUP (NKATENKWAN)
Famed peanut soup from Ghana
Provided by freedes
Time 1h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Place the whole onion, pepper, tomatoes and chicken pieces in the pot and top with the stock. Cover, bring to the boil and reduce to simmer for 15 minutes till vegetables are soft and tender. Remove the vegetables.
- Blend the vegetables and ginger in a food processor and return to the soup. Bring to the boil then reduce to simmer while you make the peanut butter sauce. If you are using boiler chicken, it can be quite tough, so it may need extra time cooking.
- Meanwhile, make the peanut butter sauce. There are different ways of doing this, I have opted to go for what is easier for me. Scoop the desired amount of peanut butter into a saucepan and put on gentle heat with constant stirring, peanut butter burns easily.
- Add water a little at a time. This can be quite tricky as the water instantly changes the runny peanut butter properties. I would say it is a similar experience to white sauce, when the milk is added to the flour and butter mixture. Once a smooth sauce is achieved, allow to simmer. You will find the peanut oil begins to separate from the peanut butter. When this happens, you can add the peanut butter sauce to the rest of the soup and simmer for 20 minutes till oil rises to the surface of the soup.
- Check seasoning to your taste. Serve with your favourite carbs such as boiled sliced yam, potatoes or rice.
AMANDA'S AUTUMN SOUP
This is a very rich and delicious squash soup, suitable for a holiday dinner.
Provided by Amanda Robinson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 18
Steps:
- Heat olive oil and butter in a saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Mix in brown sugar.
- Finely chop ginger and garlic in a food processor. Add them to the onion mixture and cook, stirring frequently, until garlic is beginning to brown, about 10 minutes. Stir in the sage and cook for an additional 5 minutes.
- Pour in apple juice and stir to loosen any browned bits in the pan. Add peanut butter, 1 tablespoon at a time, stirring well after each addition. Mix in chicken broth and squash.
- Bring the mixture to a boil; reduce the heat and simmer, stirring frequently, for 5 minutes. Season the soup to taste with hot pepper sauce, Worcestershire sauce, and vinegar, tasting frequently until flavors are balanced. Simmer for 15 minutes. If the soup seems too thick, add water 1/2 cup at a time.
- Remove the soup from the heat. Use an immersion blender to partially puree the mixture, leaving some of the onion intact. (If you don't have a handheld stick blender, carefully puree the hot soup in batches in a regular blender.) Pour in cream and blend to lighten the texture.
- Ladle soup into warmed bowls and garnish with fresh-grated nutmeg and finely chopped pistachios.
Nutrition Facts : Calories 339.6 calories, Carbohydrate 25 g, Cholesterol 37.3 mg, Fat 25.1 g, Fiber 5.7 g, Protein 8.4 g, SaturatedFat 9.4 g, Sodium 461.1 mg, Sugar 11.1 g
PEANUT SOUP
An interesting and exotic soup that's also very rich.
Provided by Michelle Chen
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In a heavy soup pot melt the butter. Add the onion, garlic, flour and peanut butter. Stir until very smooth. Beat in the stock and season well with salt and pepper. Simmer over low heat until thick, about 20 minutes. Stir in the cream and heat through. Serve warm with ground peanuts.
Nutrition Facts : Calories 557 calories, Carbohydrate 14.4 g, Cholesterol 54.3 mg, Fat 50.4 g, Fiber 3.7 g, Protein 18 g, SaturatedFat 16 g, Sodium 805 mg, Sugar 5.3 g
More about "autumn gold peanut soup recipes"
EASY AFRICAN PEANUT SOUP RECIPE | SIMPLE. TASTY. GOOD.
From junedarville.com
VEGETARIAN THAI PEANUT SOUP - SOUPADDICT
From soupaddict.com
17 BEST AUTUMN SOUP RECIPES IDEAS - PINTEREST
From pinterest.ca
NUT AND PEANUT SOUPS RECIPES - COOKSRECIPES.COM
From cooksrecipes.com
AUTUMN VEGETABLE BEEF SOUP - LOW CARB WITH JENNIFER
From jenniferbanz.com
27 FALL SOUPS THAT ARE COZY AND DELICIOUS - COOKINGCHEW.COM
From cookingchew.com
PEANUT SATAY NOODLE SOUP - THE FOODIE TAKES FLIGHT
From thefoodietakesflight.com
29 EASY FALL SOUP RECIPES FOR COZIER AUTUMN NIGHTS
From recipes.net
HEARTY AUTUMN VEGETABLE SOUP - OVERTIME COOK
From overtimecook.com
HOME - AUTUMN‘S GOLD
From autumnsgold.com
TIMELESS NATURAL FOOD | AUTUMN’S GOLDEN SPLIT PEA & SQUASH …
From timelessfood.com
AUTUMN GOLD SOUP | ETSY
From etsy.com
AUTUMN SOUPS - MIDWEST LIVING
From midwestliving.com
GOLDEN AUTUMN SOUP RECIPE - RECIPELAND.COM
From recipeland.com
PEANUT-INSPIRED RECIPES FOR YUMMY AUTUMN DISHES - HAMPTON …
From hamptonfarms.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
WEST AFRICAN VEGAN PEANUT SOUP WITH RICE BALLS | HEARTFUL TABLE
From heartfultable.com
ASTRAY RECIPES: AUTUMN GOLD CARROT-YAM SOUP
From astray.com
AUTUMN GOLD HARVEST SOUP – SUNSHINE COAST OLIVE OIL
From sunshinecoastoliveoil.com
AUTUMN SOUP | GOLO
From golo.com
WEST AFRICAN PEANUT SOUP {SIERRA LEONE} - FEELGOODFOODIE
From feelgoodfoodie.net
AUTUMN PUMPKIN SOUP - FURTHER FOOD
From furtherfood.com
AUTUMN GOLD SOUP – FALL IN LOVE WITH FOOD AGAIN
From myhdiet.com
AFRICAN PEANUT SOUP RECIPE – PERFECT FOR AN AUTUMN EVENING
From likeabubblingbrook.com
LOTUS ROOT PEANUT SOUP RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
VIRGINIA PEANUT SOUP (WITH 21 TOPPING IDEAS) - THE GOOD HEARTED …
From thegoodheartedwoman.com
AUTUMN SWEET POTATO SOUP - AFRICAN-INSPIRED RECIPE - TORI AVEY
From toriavey.com
GOLDEN YAM AND PEANUT SOUP
From peanutbureau.ca
GEORGIA PEANUT SOUP RECIPE - BELIEFNET
From beliefnet.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
AUTUMN GOLD SQUASH SOUP RECIPE | KITCHEN INFINITY RECIPES
From kitcheninfinity.com
SOUTHERN PEANUT SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
VEGETARIAN WEST AFRICAN PEANUT SOUP - COOKIE AND KATE
From cookieandkate.com
AMERICAN PEANUT COUNCIL - PEANUTSUSA.COM
From peanutsusa.com
AUTUMN SOUP RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
AUTUMN LENTIL VEGGIE SOUP - PUMPKINANDPEANUTBUTTER
From pumpkinandpeanutbutter.com
AUTUMN GOLD PEANUT SOUP RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #low-protein #lunch #main-dish #soups-stews #fruit #vegetables #canadian #easy #beginner-cook #dinner-party #fall #holiday-event #kid-friendly #nuts #food-processor-blender #stove-top #dietary #low-sodium #low-cholesterol #seasonal #low-saturated-fat #low-calorie #inexpensive #healthy-2 #british-columbian #low-in-something #equipment #small-appliance
You'll also love