SUPERB SQUASH SOUP WITH THE BEST PARMESAN CROUTONS
This fantastic soup is best made with varieties of squash that have dense, orange flesh, such as butternut or onion squash. It's important to use good chicken stock and season the soup well to bring out the nutty, sweet flavor of the squash. Once you've mastered this recipe, you can take the soup in different ways by adding pearl barley, dried pasta, or some chopped bacon. Even the smallest amount of dried porcini. P.S. I made this in my pressure cooker the other day, with really great results - it's so quick!
Provided by Jamie Oliver
Categories appetizer
Time 1h10m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Put a very large saucepan on a medium heat and pour in a couple of glugs of olive oil.
- Add the sage leaves and fry for around 30 seconds or until dark green and crisp. Quickly remove them with a slotted spoon to a bowl lined with paper towels - you'll use these for sprinkling over at the end. In the pan you'll be left with a beautifully flavored oil, so put it back on the heat and throw in your onion, celery, carrot, garlic, rosemary leaves, chile and a good pinch of salt and pepper. Cook gently for about 10 minutes until the vegetables are sweet and soft. Add the squash and the stock to the pan, bring to the boil and simmer for around 30 minutes.
- While the soup is cooking, make your croutons. Drizzle a little olive oil over the ciabatta slices, and press some grated Parmesan onto each side. Place in a non-stick pan without any oil and fry until golden on both sides.
- When the squash is soft and cooked through, whiz the soup with an immersion blender or pour it into a standard blender and pulse until you have a smooth puree* (but you can leave it slightly chunky if you like). Most importantly, remember to taste and season it until it's perfect. Divide the soup between your bowls, placing 2 croutons on top of each. Sprinkle with a few of your crispy sage leaves and drizzle with a swirl of good-quality extra-virgin olive oil.
GINGER SQUASH SOUP WITH PARMESAN CROUTONS
This full-flavored soup is remarkably low in fat and can be completed in less than an hour. Use an immersion blender, if you have one, to partially puree the soup.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 11
Steps:
- Cut squash in half lengthwise. Remove the seeds and fiber, and peel. Cut into 1/2-inch pieces, and set aside.
- Heat olive oil in a large stockpot over medium-low heat. Cook leek and garlic until softened, 3 to 5 minutes. Add ginger, squash, and parsnips. Stir, and cook over medium heat, 3 to 5 minutes. Add salt, pepper, and stock. Cover, and bring to a boil. Reduce to a simmer, and cook until the squash and parsnips are tender, 12 to 15 minutes. Transfer half the mixture to a food processor, and puree. Return to the stockpot until warm throughout. Adjust the seasoning to taste with salt and pepper.
- Meanwhile, cut the bread into 1/2-inch cubes. Toast under the broiler until golden brown. Sprinkle with Parmesan, and return to the broiler, until the cheese begins to melt. Serve the soup in individual bowls with the toasted-cheese croutons on top.
PURéED WINTER SQUASH SOUP WITH GINGER
One of the most comforting dishes you can make with winter squash is a puréed soup. I use rice to thicken this one, but you could also use a potato, or not add additional starch at all, as the squash itself has a lot of body. To enhance the flavor, this one calls for ginger, with a little lime juice and a swirl of yogurt added before serving.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer, side dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and carrot. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the winter squash, garlic and minced ginger and cook, stirring, until the mixture smells fragrant, about 1 minute
- Add the water or stock, the rice and salt to taste and bring to a boil. Reduce the heat, cover and simmer 45 minutes to 1 hour, until the squash is very tender
- Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender, cover the top with a towel pulled down tight, rather than airtight with the lid. Return to the pot and heat through. Stir in the ginger juice, taste and season with salt and pepper. If desired, thin out with a little more water or stock
- Ladle the soup into bowls and add a tablespoon of yogurt (more to taste), then slowly swirl the yogurt into the soup with a spoon. Squeeze a few drops of lime juice onto each serving and sprinkle with whisper of nutmeg
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 3 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1094 milligrams, Sugar 5 grams
BUTTERNUT SOUP WITH PARMESAN CROUTONS
Roasting creates a rich, caramelized flavor, but you can cook the squash cubes directly in the broth if you're short on time. They should pierce easily with a fork when they're done. -Jen Lehner, Seattle, Washington
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- Place squash in a 15x10x1-in. baking pan lightly coated with cooking spray. Drizzle with 1 tablespoon oil; sprinkle with pepper. Toss to coat. Bake, uncovered, at 425° for 30-35 minutes or until tender, stirring every 15 minutes. Set aside., In a Dutch oven, saute the onion, celery and sage in remaining oil until tender. Stir in the broth and squash. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes to allow flavors to blend. Cool slightly., In a blender, puree soup in batches until smooth. Return to the pan; heat through., For croutons, in a small bowl, combine the cheese, oil, sage and garlic. Add bread cubes and spritz with cooking spray; toss to coat. Place on a baking sheet coated with cooking spray., Bake at 425° for 5-8 minutes or until golden brown, stirring occasionally. Sprinkle each serving of soup with croutons and additional cheese if desired.
Nutrition Facts : Calories 179 calories, Fat 8g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 541mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
More about "ginger squash soup with parmesan croutons recipes"
BUTTERNUT SQUASH SOUP RECIPE | JAMIE OLIVER SOUP RECIPES
From jamieoliver.com
Servings 8Total Time 55 minsCategory StartersCalories 266 per serving
- Deseed and finely chop the chilli. Pick and finely chop the rosemary.Heat a couple of lugs of olive oil in a large saucepan over a medium heat, add the sage leaves and fry for 30 seconds, or until crisp, then remove to kitchen paper.Place the pan of flavoured oil back on the heat, add the onion, carrot, garlic, celery, chilli, rosemary and a good pinch of sea salt and black pepper, then cook gently for 10 minutes, or until sweet and soft.Meanwhile, halve, deseed and rough chop the squash.
- Bring to the boil and simmer for 30 minutes.For the croutons, drizzle a little olive oil over the ciabatta, pat it in, then finely grate and press some grated Parmesan on to each side.
BUTTERNUT SQUASH GINGER SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.3/5 (38)Total Time 1 hr 10 minsCategory Dinner, Lunch, SoupCalories 207 per serving
BUTTERNUT SQUASH SOUP RECIPE - WELL PLATED BY ERIN
From wellplated.com
SAVORY SQUASH SOUP WITH PARMESAN CROUTONS RECIPE …
From food52.com
10 COMFORTING SOUPS - MSN
From msn.com
ACORN SQUASH SOUP WITH PARMESAN CROUTONS • LOW …
From jenniferbanz.com
ROASTED PEAR AND DELICATA SQUASH SOUP WITH …
From usapears.org
SQUASH SOUP WITH PARMESAN CROUTONS - FOOD RECIPES …
From neptune.pinsupreme.com
GINGER SQUASH SOUP WITH PARMESAN CROUTONS | KEEPRECIPES: …
From keeprecipes.com
GINGER SQUASH SOUP WITH PARMESAN CROUTONS RECIPE | EAT YOUR …
From eatyourbooks.com
BEST GINGER SQUASH SOUP WITH PARMESAN CROUTONS RECIPES
From alicerecipes.com
ROASTED BUTTERNUT SQUASH SOUP WITH PARMESAN SAGE …
From twoluckyspoons.com
GINGER ROASTED BUTTERNUT SQUASH APPLE SOUP
From wholeandheavenlyoven.com
CREAM OF SQUASH AND ROASTED GINGER SOUP | RICARDO
From ricardocuisine.com
SQUASH SOUP WITH PARMESAN CROUTONS RECIPE - MRSCOOKBOOK
From mrscookbook.com
GINGER TURMERIC BUTTERNUT SQUASH SOUP - BOWL OF …
From bowlofdelicious.com
BUTTERNUT SQUASH SOUP WITH CRUNCHY MAPLE CROUTONS RECIPE
From bitememore.com
THIS BUTTERNUT SQUASH SOUP RECIPE IS THE ONLY ONE YOU'LL EVER NEED ...
From msn.com
SQUASH SOUP WITH PARMESAN CROUTONS - THE GRANDMA'S KITCHEN
From thegrandmaskitchen.com
SQUASH SOUP WITH PARMESAN CROUTONS RECIPES
From goodcookingrecipes.com
BUTTERNUT SQUASH SOUP WITH SAGE AND PARMESAN CROUTONS
From realsimple.com
You'll also love