ORANGE SCENTED SQUASH SOUP
Make and share this Orange Scented Squash Soup recipe from Food.com.
Provided by dicentra
Categories Pumpkin
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients except milk, cornstarch, salt and pepper, orange slices and chives in slow cooker; cover and cook on high for 3-4 hours, adding 1 cup milk during last 30 minutes.
- Stir in remaining milk and cornstarch, stirring for 2-3 minutes; discard orange zest.
- Process soup in food processor or blender until smooth; season to taste with salt and pepper.
- Serve garnished with orange slices and chives.
Nutrition Facts : Calories 226.4, Fat 2.9, SaturatedFat 1.5, Cholesterol 8.5, Sodium 42.6, Carbohydrate 49.8, Fiber 8.1, Sugar 23.7, Protein 5.9
ORANGE-SCENTED WINTER SQUASH AND CARROT SOUP
I was looking around for new approaches to winter squash and found a wonderful looking recipe in "Plenty More," the latest collection from Yotam Ottolenghi, for roasted butternut squash with buckwheat polenta. The squash was seasoned with allspice, cardamom, and orange peel, among other things, and I was inspired to try these seasonings in a soup. I tied the spices, herbs and orange peel into a cheesecloth bag and simmered them in the soup to great effect. The essence of orange is especially appealing.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer, main course
Time 1h15m
Yield Serves 4 to 6
Number Of Ingredients 18
Steps:
- Cut a square piece of cheesecloth to make a bag for spices, herbs and orange peel. Place allspice berries, cardamom cloves, bay leaves, thyme sprigs and strips of orange zest on cheesecloth. Fold two ends over, then roll up the cheesecloth like a burrito and tie tightly with kitchen string.
- Heat olive oil over medium heat in a large, heavy soup pot or Dutch oven and add onion and carrots. Cook, stirring, until tender, about 5 minutes. Add winter squash and garlic and cook, stirring, until the mixture smells fragrant, about 1 minute. Add water or stock, potato, spice bag, and salt to taste and bring to a boil. Reduce heat, cover and simmer 45 minutes to 1 hour, until squash is very tender. Remove spice bag but first press it against side of the pot to extract liquid.
- Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender cover the top of the jar with a towel pulled down tight, rather than airtight with the lid. Return to pot and whisk in the orange juice (or additional stock or water). Taste, adjust seasonings, and heat through.
- Toss quinoa with 1 teaspoon of the pistachio oil. Ladle the soup into bowls and top with some of the quinoa. Drizzle a little more oil over each bowl and serve.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 6 grams, Carbohydrate 32 grams, Fat 8 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 1191 milligrams, Sugar 7 grams, TransFat 0 grams
ORANGE-MAPLE BUTTERNUT SQUASH MASH
Butternut squash can be daunting because of its thick shell, but with a little patience, you can have it prepped, cooked and on the table as a tasty side dish in 20 minutes. If you have aged balsamic vinegar, add a very small drizzle over the top for a touch of rich, sweet flavor.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 to 6 servings (4 cups)
Number Of Ingredients 6
Steps:
- Cut the bulbous bottom of the squash off from the long top. Split the bottom in half through the root end and scoop out the seeds with a spoon. Cut the long part in half lengthwise. Peel or cut off the rind, then cut the flesh into 1-inch pieces.
- Add the squash to a 4-quart pot, add enough water to cover, bring to a boil, and cook, covered, over high heat, about 18 minutes. Add 1 tablespoon salt and cover. Lower the heat to medium and cook until the squash is tender when pierced with a fork, 10 to 12 minutes more. (There should be no resistance, but the squash should not fall apart. Be attentive: It can overcook very quickly and absorb too much water, making your mash soupy.)
- Meanwhile, toast the coriander in a small dry skillet over medium-high heat, stirring often, until aromatic, 1 to 1 1/2 minutes. Transfer to a small bowl.
- Strain the squash in a colander. Return it to the pot, add the butter and mash with a potato masher until smooth. Add the zest, 1 tablespoon of the maple syrup, 1 1/2 teaspoons of the toasted coriander and salt to taste and stir to combine. When serving, drizzle the remaining 1 tablespoon syrup over the top and dust with the remaining 1/2 teaspoon coriander.
ORANGE SCENTED SQUASH SOUP
This is from 1001 Low-Fat Vegetarian Recipes. I bet this would freeze well (before you add the half-and-half). You can use Hubbard, butternut or acorn squash. Try substituting sweet potatoes.
Provided by dicentra
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Spray a large saucepan with cooking spray; heat over medium heat until hot. Sauté onion until tender, about 5 minutes.
- Stir in spices; cook 1-2 minutes longer.
- Add water, squash, apple and orange rind to the saucepan; heat to boiling.
- Reduce heat and simmer, covered until squash is tender, 10-15 minutes.
- Process soup in a food processor or with a stick blender until smooth; add orange juice and half-and-half.
- Season to taste with salt and pepper. Serve warm or chilled.
- Pour into bowls and top each with an orange slice and sprinkle with chives.
Nutrition Facts : Calories 295.4, Fat 11.2, SaturatedFat 6.7, Cholesterol 33.6, Sodium 54.9, Carbohydrate 48.7, Fiber 7.7, Sugar 17.9, Protein 6.7
ORANGE BUTTERNUT SQUASH SOUP
Make and share this Orange Butternut Squash Soup recipe from Food.com.
Provided by hellokitty
Categories Citrus
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat a soup pot over medium-high heat. Add one tablespoon extra-virgin olive oil and 1 tablespoon of butter.
- When the butter has melted, add the onion and carrots and cook until the vegetables are soft, about 5 minutes.
- Season with salt and pepper.
- Deglaze with the orange juice and simmer for 2 minutes, stirring constantly. Don't let the vegetables stick to the bottom of the pan.
- Transfer the mixture to a food processor or a blender. Puree the mixture until it is smooth and then return it to the pot over medium heat.
- Add the frozen butternut squash puree and chicken broth and stir to combine. Season with salt and pepper to taste.
- Bring to a boil and then lower the heat and let it simmer for 10 minutes.
- Grate some fresh nutmeg and stir to combine.
- Garnish with thyme and zest.
Nutrition Facts : Calories 117.9, Fat 5.2, SaturatedFat 1.8, Cholesterol 5.1, Sodium 439.7, Carbohydrate 15.3, Fiber 2.8, Sugar 6.4, Protein 3.9
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