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
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
BUTTERNUT SQUASH & CARROT SOUP
A purree of butternut squash & carrots with onion, garlic, fresh ginger and seasoned with Chinese 5 spice.
Provided by KristiMac
Categories Vegetable
Time 50m
Yield 10 cups
Number Of Ingredients 9
Steps:
- Spray stockpot with cooking spray & sweat onion over medium heat.
- Add carrots & cook about 4-5 minutes.
- Add garlic,ginger and squash, stir.
- Add enough stock or water to cover, season w/ salt & pepper.
- Bring to a boil then reduce heat & simmer about 20-25 minutes.
- When squash & carrots are soft, remove from heat.
- Puree batches in blender until smooth.
- Put back in stockpot & add chinese 5 spice.
- Adjust seasoning.
Nutrition Facts : Calories 127.9, Fat 1.7, SaturatedFat 0.4, Cholesterol 3.6, Sodium 207.4, Carbohydrate 25.6, Fiber 4.1, Sugar 7.4, Protein 5
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 CARROT CURRY SOUP
You can't go wrong with a butternut squash soup, but this one has a subtlety of flavors that is positively gourmet. And with the incredibly easy preparation and ingredients this will be a staple of your winter-time dinner parties or even just a quick after-work meal. It's also easy to make vegetarian with the replacement of vegetable broth.
Provided by OwlMonkey
Categories Curries
Time 1h15m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a heavy pot over medium heat. Add minced garlic and chopped onions, stir to coat. Add thinly sliced carrots and cook for 3 minutes, or until they start to get soft.
- Add squash. Stir and cook for a few minutes, until squash is soft and tender. After a few minutes, add salt to taste and the curry powder.
- Pour in wine if using. Let cook for 30 seconds, then pour in chicken broth. Reduce heat to a simmer, cover pot, and cook for 1 hour. After 1 hour, taste and adjust seasonings. Turn off heat.
- Puree soup using a blender. Return to soup pot and bring to a simmer.
- If you use decide to add cream you'll want to "float" it on top of the soup by first pouring it into a teaspoon and then carefully dripping it over the top. To make a lovely design, drip a few small parallel lines over the top, take a spoon and swirl through them in a semi-circle around the bowl. It looks something like a leaf pattern. Not as difficult as it sounds; it just takes a little practice.
Nutrition Facts : Calories 193.3, Fat 10.9, SaturatedFat 1.7, Sodium 797, Carbohydrate 19, Fiber 3.8, Sugar 5.7, Protein 6.7
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.
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- Add the butternut squash, sweet potatoes, carrots, onions, and broth to the slow cooker. Set to low and let cook for 6 hours. (If you are in a rush, set to high and cook for 3 1/2 - 4 hours or until vegetables are soft)
- Add in the coconut milk, cinnamon, nutmeg, maple syrup. Blend again making sure that all spices are incorporated.
BUTTERNUT SQUASH AND CARROT SOUP RECIPE - EATINGWELL
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- In a large saucepan over medium heat melt butter or margarine. Add squash, carrots, and leeks or onion to pan. Cook , covered, for 8 minutes, stirring occasionally. Add broth. Bring to a boil; reduce heat. Simmer, covered, for 25 minutes or until vegetables are very tender.
- Place one-third of the squash mixture in a food processor bowl or blender container. Cover; process or blend until almost smooth. Repeat with remaining mixture. Return mixture to saucepan. Add white pepper and nutmeg. Bring just to boiling. Add half-and-half or light cream; heat through. Ladle into soup bowls. If desired, garnish with fresh tarragon.
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From thesavvyspoon.com
- Preheat oven to 425 degrees. Lay cubed butternut squash on a sheet pan lined with foil. Drizzle with a little olive oil and roast for 15 minutes.
- In a medium pot or dutch oven over medium heat, heat 1 tbs. olive oil. When warm, add diced onion and carrots and cook for 3-4 minutes. Add in garlic and ginger and cook for another 1-2 minutes. Lower heat.
- Add in chicken broth and when roasted, add butternut squash into pot. Bring to a boil then lower heat to a low boil/high simmer. Add in salt, pepper and paprika, stir then cover with lid. Cook for 10-12 minutes.
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- Preheat oven to 400°F. Place squash and carrots on a large rimmed baking sheet and drizzle with 2 tablespoons olive oil, 1/2 teaspoon salt, and a large pinch of black pepper. Toss to coat. Roast in the oven for 35 minutes, tossing once halfway through the cooking time.
- Meanwhile, in a large pot, saute onion in 2 tablespoons olive oil over medium heat, for about 10 minutes, until softened and light brown. Add carrots, squash, thyme, bay leaf, chicken broth, and 1 cup of water to the onions. Bring the mixture to a boil, then reduce heat and simmer. Simmer uncovered for 30 minutes until vegetables are tender and the liquid has reduced slightly.
- Using a stand blender or immersion blender, puree the soup until smooth. Add additional water, if needed, to thin it out. Stir in cream and season to taste with salt and pepper.
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- Toss the chopped butternut squash, carrots, and onion in olive oil and spread evenly on the prepared pan. Drizzle the garlic with a drop of olive oil, wrap it in a small piece of foil to prevent it from burning, and place next to the other vegetables.
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- In a large pot add the broth, carrots, squash, apple, onion, celery, salt, pepper, coriander, cumin, chili powder and ginger. Let simmer on medium low for about 20 minutes or until the carrots and butternut squash are soft. Remove from heat and let cool 5 minutes then puree until smooth. Garnish with croutons, sour cream and freshly chopped parsley or sage leaves. If vegan, choose vegan sour cream.
- *Note: Chop all the vegetables ahead of time for a quick cooked meal in as little as 20 minutes. Skip the garnishes for Keto or Whole30 diets.
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- Prep your carrots and squash. I sliced my carrots into approx. 1/4" thick slices and the squash into about 3/4" pieces so everything cooks fairly evenly.
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