BUTTERNUT SQUASH SOUP WITH CHICKEN SAUSAGE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 4 minutes. Transfer to a bowl using a slotted spoon. Add the squash, carrots, celery, onion, chicken broth, 2 1/2 cups water and 3/4 teaspoon salt to the pot. Cover and bring to a simmer, then reduce the heat to low and continue simmering until the vegetables are tender, about 15 more minutes.
- Puree the soup in a blender in batches, then return to the pot along with the sausage. Season with salt and pepper and keep warm.
- Heat the remaining 1/3 cup olive oil in a small saucepan over medium-high heat. When the oil is very hot, add the sage leaves in batches and fry, turning, until dark green and crisp, about 1 minute. Remove with a slotted spoon and drain on paper towels. Ladle the soup into bowls and top with the fried sage.
Nutrition Facts : Calories 522, Fat 31 grams, SaturatedFat 5 grams, Cholesterol 86 milligrams, Sodium 636 milligrams, Carbohydrate 42 grams, Fiber 8 grams, Protein 22 grams
ROASTED CHICKEN AND BUTTERNUT SOUP
Bright butternut squash gives beta-carotene, vitamin C, and fiber to this satisfying homemade soup. Serve it for dinner or-if you can't wait-lunch.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together chicken, squash, onion, and oil; season with salt and pepper. Arrange in a single layer and roast until squash and chicken are cooked through, about 30 minutes.
- Transfer chicken to a plate and let cool. Transfer squash and onions to a medium pot and add broth, cumin, and coriander. Bring to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash some vegetables until soup is thick and chunky. Discard skin and bones from chicken; cut meat into small pieces and add to soup. Stir in lemon juice; season to taste with salt and pepper. To serve, top with fresh cilantro, if desired.
Nutrition Facts : Calories 307 g, Fat 13 g, Fiber 5 g, Protein 19 g
BUTTER CHICKEN
Also known in India as Murgh Makhani, chicken thighs seasoned with fragrant spices get simmered in a creamy, buttery sauce until tender. Typically made with yogurt, this version uses blended cashews for added flavor and creaminess!
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Place the cashews in a small heatproof bowl. Cover with boiling water and let soak 30 minutes, then drain.
- Meanwhile, season the chicken with salt, pepper, 1 teaspoon garam masala and 1/2 teaspoon turmeric. Heat 2 tablespoons vegetable oil in a large Dutch oven over high heat. Add the chicken in a single layer and brown 3 to 4 minutes per side. Remove to a plate.
- Reduce the heat to medium high and add the remaining 2 tablespoons vegetable oil to the pot. Add the onions, season with 1/2 teaspoon salt and cook, stirring, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and remaining 1/2 teaspoon turmeric; cook, stirring and scraping the pot, until the spices are toasted, about 30 seconds.
- Add the tomatoes and tomato paste to the pot. Cook, stirring, until the tomatoes break down, 4 to 5 minutes. Transfer the onion-tomato mixture to a blender (reserve the pot). Add the soaked cashews and 1 1/4 cups water and puree until smooth. Pour the sauce into the reserved pot.
- Return the chicken and any juices from the plate to the pot. Reduce the heat to medium low, cover and simmer, stirring occasionally to prevent sticking, until the chicken is tender, about 40 minutes.
- Stir in the heavy cream, butter, sugar and remaining 1/2 teaspoon garam masala. Thin the curry with water, if necessary; season with salt. Serve with rice and top with cilantro.
BUTTERNUT PUMPKIN CHICKEN SOUP
This soup is delicious its sweet and creamy with a hint of spice coming through. Friends and family cant get enough of it.
Provided by lemoncurd
Categories Chicken
Time 50m
Yield 1 medium pot, 12 serving(s)
Number Of Ingredients 14
Steps:
- Peel and cube butternut place in a medium pot with water.
- Cook until butternut is soft.
- Purée in blender.
- Melt butter or ghee on medium heat add garlic and spices stir a minute or so until fragrant add chicken cubes and cook with the lid on till done, not forgetting to stir.
- Add cooked chicken to pureed butternut.
- Scrap and grate carrots add to puréed butternut.
- Add uncooked pasta to puréed butternut.
- Adjust salt,pepper and water depending on taste and consistency of soup required.
- Allow to boil on medium heat until pasta is cooked stir from time to time to prevent pasta sticking.
- Add cream and coriander before serving gently heat to infuse all flavours.
- Serve hot.
Nutrition Facts : Calories 44.3, Fat 4.7, SaturatedFat 2.9, Cholesterol 16.1, Sodium 211.3, Carbohydrate 0.6, Fiber 0.1, Protein 0.3
BUTTERNUT PUMPKIN SOUP
You can use any type of pumpkin for this soup, however, the butternut pumpkin adds a really sweet flavour, which is why I prefer not adding any cream at the end, put it's purely a taste thing.
Provided by Terese
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a large saucepan, cook onion, stirring, until soft.
- Stir in pumpkin and potato, cook, stirring, 5 minutes.
- Stir in stock, bring to a boil, simmer, uncovered, about 20 minutes or until pumpkin is soft, stirring occasionally.
- Blend or process soup, in batches, until pureed.
- If desired, push through food mill or large sieve into a large clean saucepan.
- Serve topped with a dollop of sour cream and a few chives (optional).
- If adding cream:.
- Just before serving, add cream, stir over heat until soup is hot.
SIMPLE CURRY PUMPKIN SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Heat the olive oil in a large, heavy-bottomed pot over a medium heat. When the oil is hot, add the onion, garlic and ginger and stir. Add the curry powder, salt and pepper and cook, stirring, until the vegetables begin to soften, 2 to 3 minutes.
- Add the pumpkin puree, vegetable stock, coconut milk, brown sugar and cinnamon. Stirring, bring to a simmer and cook for 5 minutes, allowing all the flavors to come together.
- Meanwhile, mix the pumpkin seeds, cilantro, parsley, olive oil, turmeric and salt together in a small bowl.
- Serve the soup in bowls and garnish with the herby pumpkin seed topping.
BEST EVER PUMPKIN OR BUTTERNUT SQUASH SOUP
I made this for a dinner party recently and served with French bread it went down very well. I'm not the greatest fan of soups, but as winter is setting in, I find that this is fantastic to have on hand. I make a large amount up on the weekend and take out what I need in the morning so that it has time to defrost before I get home. Once home, 10 minutes on the stove and I have a filling and healthy or filling and luxurious dinner, or starter to stave off the hunger whilst I cook the mains. Time and quantities are relative estimates as I tend to use what I have, and just make sure that the water doesn't evaporate from the pot. It usually takes about an hour and freezes exceptionally well. Add cream for extra richness if you like, but it is not necessary.
Provided by Luschka
Categories Potato
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Saute the sliced onion and crushed garlic in a little olive oil.
- Add the pumpkin or butternut squash and peeled potatoes to the pot and immediately add enough water to cover everything.
- Add the oregano and cover the pot with a lid that allows steam to escape.
- Boil until the pumpkin/butternut squash and potatoes are soft.
- Either mash the vegetables for a chunky soup or blend for a smooth soup.
- At this point, the soup can be refrigerated for a few days or frozen for a few months or served immediately.
- When ready to serve, warm up the soup and mix in the cream saving a little to swirl on each plate. The cream is a delicious extra, but for a lighter, healthier soup I leave out the cream.
BUTTERNUT PUMPKIN SOUP WITH GINGER AND COCONUT
Pumpkin soup is an Australian favourite, but I sometimes find it a bit bland. This recipe adds a little something extra, without overpowering the pumpkin flavour. You can garnish this with some coriander leaves (AKA cilantro). Can be served hot or cold. Note: if you like to make LOTS of soup, you'll want to double this. It really does make only about 4 serves. It looks like a lot of pumpkin, but it cooks down to nothing.
Provided by Gingernut
Categories Coconut
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute pumpkin, garlic, ginger and onion lightly in vegetable oil.
- Add stock (it should just cover the pumpkin). Bring to boil and cook gently for 15 minutes.
- Let cool slightly and puree in blender or food processor, or use your stick blender straight in the pot.
- Return to heat, add coconut cream, lemon juice, tomato paste and sugar.
- Simmer another five minutes.
- Season to taste with salt and pepper.
- Serve with lots of fresh, crusty bread.
Nutrition Facts : Calories 200.2, Fat 11.8, SaturatedFat 7.7, Sodium 44.8, Carbohydrate 25.2, Fiber 3.9, Sugar 6.6, Protein 3
PUMPKIN SOUP WITH COCONUT MILK
The spices in this soup really marry up well and make this the tasty, flavorful soup it is. I can guarantee you will impress even the fussiest of eaters. If you can use organic vegetables, the soup will have a glorious color and taste more intense. Most people cannot tell that you have used coconut milk instead of cream. This makes it not only taste good, but full of all the health benefits of the coconut. Add a dollop of plain Greek yogurt or some chopped parsley, or drizzle with good quality, cold-pressed extra virgin olive oil. Enjoy and taste the golden color of the sun!
Provided by Pip
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 2h5m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Wrap sweet potato in aluminum foil; place on an oven-safe dish to catch drips.
- Bake in the preheated oven until soft, about 45 minutes.
- While the sweet potato is roasting, place pumpkin, carrots, and onions on a baking pan. Brush with olive oil; sprinkle with salt, allspice, and white pepper.
- Bake in the preheated oven until soft, 30 to 40 minutes.
- Peel the sweet potato and squash when cool enough to handle. Transfer to a large saucepan; add carrots, onions, nutmeg, cumin, coriander, ginger, salt, and pepper. Stir in chicken stock and coconut milk. Bring soup to a boil; reduce heat and simmer until fragrant, about 20 minutes. Remove from heat.
- Puree soup using an immersion blender until smooth.
Nutrition Facts : Calories 356.7 calories, Carbohydrate 25.3 g, Cholesterol 3 mg, Fat 28.2 g, Fiber 4.8 g, Protein 4.8 g, SaturatedFat 19.3 g, Sodium 867 mg, Sugar 6.7 g
RED CURRY CHICKEN AND PUMPKIN SOUP
As the weather turns colder and the days get shorter, and maybe you start feeling those winter blues, make a big pot of this red curry chicken and pumpkin soup. When people think of comfort food, they usually don't think of it as exciting and interesting, but this incredibly tasty soup is the rare exception. It will warm your heart and sooth your soul, but stimulate you at the same time with its lovely contrast of flavors and textures.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 22
Steps:
- Heat vegetable oil in a soup pot over high heat. Add chicken to hot oil; cook, stirring occasionally until browned, about 5 minutes.
- Stir in 1/2 of the red onion and brown sugar. Cook until onions have softened and sugar starts to caramelize on the bottom of the pan, about 3 minutes. Stir in black pepper, cumin, and 1 teaspoon kosher salt. Toss in ginger and garlic; stir until sizzling, about 1 minute.
- Add 4 cups chicken broth and stir to deglaze the bottom of the pot. Bring to a boil. Add coconut milk and curry paste. Add cayenne pepper and bay leaf. Stir in fish sauce. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes.
- Carefully cut squash with a large knife on a cutting board. Remove seeds and peel and discard skin. Cut flesh into bite-sized pieces. You should have about 1 1/2 pounds squash.
- Add squash to soup and salt to taste. Add remaining chicken broth to cover squash. Simmer over medium-low heat, stirring occasionally, until pumpkin is just barely tender, 15 to 20 minutes.
- Stir in remaining red onion, bell pepper, and green onions; cook for 2 minutes. Turn off the heat, and stir in 1/2 cup cilantro and 1/4 cup basil. Taste and adjust seasonings.
- Ladle into bowls and garnish with more cilantro, basil, green onions, and serrano chiles. Squeeze lime juice into each bowl.
Nutrition Facts : Calories 454.3 calories, Carbohydrate 26.1 g, Cholesterol 97.3 mg, Fat 26.2 g, Fiber 4.7 g, Protein 30.8 g, SaturatedFat 14.8 g, Sodium 1532.8 mg, Sugar 11.1 g
PUMPKIN AND BUTTERNUT CREAMED SOUP
This is delicious! I make this soup every year at Thanksgiving. I serve this soup in mini halved roasted pumpkins. A blend of squash, cream, spices and sprinkled Asiago cheese is sure to warm your heart and soul...
Provided by Sandis Take
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Place the butternut squash cubes in a saucepan, cover with water, and bring to a boil over medium heat. Reduce heat; simmer until tender, about 30 minutes. Drain off water, and set the squash aside.
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Melt the butter in a large skillet, then cook the carrots, onion, and celery until tender, about 10 minutes. Place the vegetables, cooked butternut squash, cream, and sour cream into a blender. Cover, and puree until smooth, working in batches if necessary. Transfer the blended vegetables to a soup pot; stir in the chicken broth, nutmeg, black pepper, and salt. Bring the mixture to a simmer over medium-low heat, then simmer gently for about 15 minutes, stirring occasionally.
- While the soup is simmering, place the pumpkin halves, cut sides up, on the prepared baking sheet, and bake in the preheated oven until the pumpkin flesh is cooked through, 15 to 20 minutes. Start the broiler, and place the pumpkin halves under the broiler about 6 inches from the heat source to brown the cut side of the pumpkins, if desired. Place a pumpkin bowl into a decorative soup plate; serve soup in the pumpkin bowls, and sprinkle each serving with Asiago cheese.
Nutrition Facts : Calories 274.8 calories, Carbohydrate 28.4 g, Cholesterol 52.1 mg, Fat 16.6 g, Fiber 3.5 g, Protein 7.3 g, SaturatedFat 10.1 g, Sodium 819.6 mg, Sugar 7 g
BUTTERNUT PUMPKIN, ROSEMARY AND GINGER SOUP
Make and share this Butternut Pumpkin, Rosemary and Ginger Soup recipe from Food.com.
Provided by An_Net
Categories Vegetable
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Take some cooking twine and tie the rosemary sprigs firmly into one bundle, leaving a long piece of string attached to the sprigs (about 1 foot in length).
- In a medium sauce pan over medium-high heat, soften the pumpkin onion and ginger in a little butter and oil.
- Add a splash of white wine and turn the heat up to high and reduce the wine until almost all the liquid is gone.
- Pour in the stock, the rosemary (tying the excess string to the handle of the pot) bring to the boil and reduce to simmer, for approx 1/2 - 3/4hr.
- Add the cream and simmer a further 15 minutes.
- Remove the rosemary sprigs; blend the soup with a handheld stick blender or in a food processor until smooth.
- Pour the soup through a fine sieve back into the saucepan, (you will need to stir it in the sieve to help it through).
- * Return the soup to a low heat and season to taste.
- * Garnish with a little drizzle of fresh cream and serve with some garlic rubbed crusty bread on the side.
Nutrition Facts : Calories 215.2, Fat 7.3, SaturatedFat 3.9, Cholesterol 24.2, Sodium 197.4, Carbohydrate 35.5, Fiber 5.2, Sugar 8.1, Protein 6.1
COCONUT CURRY PUMPKIN SOUP
Warm up to a comforting bowl of Thai Coconut Pumpkin Soup loaded with fresh garlic, curry powder and creamy coconut milk.
Provided by Kelly Senyei
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Melt the butter in a medium saute pan over medium-low heat. Add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent, about 10 minutes.
- Combine the onion mixture, pumpkin puree and chicken stock in a blender until smooth.
- Transfer the soup to a large pot, whisk in the coconut milk and cook over medium heat, stirring occasionally, until it warmed through, about 10 minutes. Taste the soup and season with the salt and pepper.
- Serve the soup in bowls. Garnish with the sour cream and chopped pumpkin seeds. Serve with lime wedges, if desired.
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