BUTTERNUT SQUASH, LEEK AND POTATO SOUP
Add a bit of heavy cream to make this pureed soup even more decadent.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 10
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the leeks and cook, stirring, until tender, 3 to 5 minutes. Add the potato, bay leaf, garlic, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and 1 cup of water and bring to a simmer.
- Add the butternut squash and simmer until the vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and let cool at least 5 minutes. Remove and discard the bay leaf and rosemary and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
- Add the cream and chopped rosemary and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper. Serve hot and garnish with more rosemary leaves and a drizzle of olive oil.
- Note: When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
BUTTERNUT SQUASH SOUP WITH APPLES AND POTATOES
This recipe was adapted from a book of soup recipes. Even my friends who don't like squash eat this.
Provided by Sandyg61
Categories Vegetable
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Note: I used 1½ pounds of frozen cut up butternut squash. If you use frozen, just roast with the other vegetables for 45 minutes, stirring halfway through.
- Preheat oven to 400 degrees.
- Cut squash in half, scoop out and discard the seeds, and brush the exposed flesh with half the olive oil.
- Peel and chop the onions into large chunks. Chop the carrots in half. Peel the garlic cloves.
- Toss the carrots, onions, and garlic with the rest of the oil.
- Place the carrots, garlic, and onions on a foil-lined baking sheet along with the squash, cut side down.
- Roast the vegetables for 45 minutes. Remove everything but the squash. Roast the squash for another 15 minutes.
- Peel the apples and cut them into large chunks. Peel and cut the potatoes into medium-sized chunks.
- Place them in the soup pot along with the broth and thyme.
- Add the scooped out flesh of the squash and the roasted vegetables and garlic. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Remove from the heat and allow to cool slightly. Remove the thyme stems.
- Using a blender or food processor, puree the soup. Return it to the pot and reheat gently.
- Salt and pepper to taste.
Nutrition Facts : Calories 285.4, Fat 8.6, SaturatedFat 1.4, Sodium 103.8, Carbohydrate 49.8, Fiber 7.6, Sugar 15.7, Protein 8.4
BUTTERNUT SQUASH LEEK SOUP
Butternut squash, leeks, and carrots form the perfect blend of flavors, and the caramelized apples are the perfect garnish. Amazing fall recipe.
Provided by Ella Schwartz
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 11
Steps:
- Heat 2 teaspoons oil in large stockpot over medium heat. Add carrots, leeks, and onions. Cook and stir until softened and no longer crispy, 5 to 10 minutes. Add squash; saute for 2 to 3 minutes. Add water and bring to a boil. Reduce heat to medium and cover.
- Heat 2 teaspoons oil in a skillet over medium heat. Gently fry bread until browned, 3 to 5 minutes. Add bread to the stockpot; stir in allspice and ginger. Cook, covered, until squash has softened, about 30 minutes.
- Meanwhile, heat remaining oil in a frying pan over medium heat. Add apple and brown sugar. Fry until apples are well browned and start to form a crispy crust, 10 to 15 minutes.
- Puree the contents of the stockpot using an immersion blender until smooth and free of chunks. Garnish soup with the caramelized apples.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 75.7 g, Fat 9.3 g, Fiber 8.3 g, Protein 9.9 g, SaturatedFat 1.6 g, Sodium 553.9 mg, Sugar 15 g
SQUASH & LEEK SOUP
I love this soup because it is thick & creamy without using any cream. I had a huge Butternut squash, and some leeks left from the garden, and this is what developed.
Provided by Lois M
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut squash into half lengthwise, clean out seeds and place skin up on a baking dish, bake at 400 for about 45 minute allow to cool, peel off skin and cut into large chunks.
- In a large pot, saute the onions, ginger, leeks, and garlic in the butter until soft.
- Add the chicken stock, and wine (if using,or increase chicken stock) and simmer about 20 minute.
- Transfer to a large bowl or measuring cup.
- Fill blender or food processer with 1/2 stock and 1/2 squash.
- (This took me 3 batches) Puree.
- Return to pot and add salt, pepper to taste.
- Simmer about 20 minute Freezes well.
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