BUTTERNUT SQUASH, POTATO AND GINGER SOUP
Top this gorgeous autumnal soup with toasted pepitas and fresh rosemary.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 12
Steps:
- Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 4 to 5 minutes. Add the potato, ginger, nutmeg, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
- Add the butternut squash and simmer until the potatoes and squash are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. 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).
- Stir in the cream and reheat the soup if necessary, adjusting the consistency with water and seasoning with additional salt and pepper.
- Serve hot drizzled with more cream if using and a sprinkled with pepitas and thyme.
BUTTERNUT SQUASH SOUP II
This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house.
Provided by Maplebird
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 8
Steps:
- Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
- Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
Nutrition Facts : Calories 305.1 calories, Carbohydrate 59.7 g, Cholesterol 20.9 mg, Fat 6.8 g, Fiber 9.5 g, Protein 6.9 g, SaturatedFat 3.8 g, Sodium 1151.4 mg, Sugar 10.5 g
BUTTERNUT SQUASH SWEET POTATO SOUP
Lots of taste and beta carotene!
Provided by BVDB
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a large pot over medium-high heat. Cook and stir butternut squash, sweet potato, carrot, celery, onion, and garlic in hot butter until lightly browned, about 5 minutes.
- Pour chicken stock and sweet bell peppers into butternut squash mixture; bring to a boil. Reduce heat to low, cover, and simmer until squash and potato are tender, about 40 minutes.
- Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
- Return pureed soup to pot and season with salt and black pepper.
Nutrition Facts : Calories 167 calories, Carbohydrate 28.2 g, Cholesterol 15.6 mg, Fat 6.3 g, Fiber 5 g, Protein 2.9 g, SaturatedFat 3.8 g, Sodium 416.3 mg, Sugar 6.6 g
CARROT, SWEET POTATO AND SQUASH SOUP
This scratch soup is a delicious meal or Thanksgiving starter or a clever use-up for leftovers of any of the 3 main ingredients after the holiday.
Provided by Rachael Ray : Food Network
Time 55m
Yield 4 to 6 servings as an entree or 8 to 10 as a starter
Number Of Ingredients 25
Steps:
- Heat the EVOO in a soup pot over medium-high heat, add the butter and melt into the oil. Add the chipotle, coriander, cumin, paprika, garlic, onions, apple, ginger, cinnamon and some nutmeg and salt and pepper. Cook for 5 minutes partially covered. Then add the stock, honey, kabocha, carrots and potatoes. Cook partially covered until very tender, 30 minutes. Puree with an immersion blender or in batches in a food processor. Cool and store for a make-ahead meal. Reheat over medium heat and add 1 cup of stock or water to loosen the soup enough to reheat.
- To serve, add a little citrus juice for a pop and top shallow bowls or cups of soup with assorted toppings of your choice.
Nutrition Facts : Calories 271 calorie, Fat 10 grams, SaturatedFat 3.5 grams, Cholesterol 10 milligrams, Sodium 275 milligrams, Carbohydrate 43 grams, Fiber 7.5 grams, Protein 7 grams, Sugar 16 grams
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.
SWEET POTATO & BUTTERNUT SQUASH SOUP WITH LEMON & GARLIC TOAST
Roast your vegetables in honey before blitzing into this velvety smooth, spiced soup - served with garlicky, zesty ciabatta slices for dipping
Provided by James Martin
Categories Dinner, Lunch, Soup, Starter, Supper
Time 1h30m
Number Of Ingredients 17
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the sweet potato and butternut squash on a baking tray and add the honey and a drizzle of olive oil. Roast for 40-45 mins until soft and starting to caramelise at the edges, stirring occasionally.
- Meanwhile, fry the onions in 1 tbsp olive oil until soft, then add the garlic, chicken stock, cinnamon and nutmeg. Bring to the boil, and simmer for 5 mins.
- Remove the sweet potatoes and butternut squash from the oven and add to the pan with the stock. Blend everything until smooth using a stick blender. Stir in most of the cream and bring back to a gentle simmer, and season with salt and pepper to taste.
- To make the lemon & garlic toasts, gently warm the olive oil and garlic in a pan over a low heat for a few mins; the garlic should be softened but not browned. Remove from the heat and mix in the butter and lemon zest until smooth. Leave to cool, then stir in the chives and thyme.
- Toast the ciabatta slices, and top each with a spoonful of garlic butter. Serve with the soup, drizzled with the remaining cream, and some black pepper.
Nutrition Facts : Calories 435 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 16 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium
SWEET POTATO AND BUTTERNUT SQUASH SOUP WITH GINGER
This silky fall/winter puree tastes rich, though there is no cream or butter in it.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 6
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.
- Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 2 grams, Carbohydrate 33 grams, Fat 2 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1033 milligrams, Sugar 6 grams, TransFat 0 grams
POTATO AND SQUASH SOUP
Make and share this Potato and Squash Soup recipe from Food.com.
Provided by ChrysalisUnfurled
Categories Lunch/Snacks
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In large saucepan melt butter over low heat.
- Cover and cook onion 3 to 5 minutes or until soft.
- Stir in potatoes and squash coating evenly.
- Pour in stock; cover and bring to boil over high heat.
- Reduce heat and simmer for about 30 minutes or until veggies are tender.
- Remove from heat.
- Mash veggies lightly to thicken soup but do not puree.
- Stir in spinach, green onions, pepper to taste.
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