BUTTERNUT SQUASH SOUP WITH CHIPOTLE CREAM
Provided by Marcela Valladolid
Categories appetizer
Time 1h45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Using 1 tablespoon of the olive oil, grease the sliced surface of the squash and season with salt and pepper, to taste. Arrange on a baking sheet and roast until very tender, about 45 minutes. Remove from the oven and let cool.
- In a large heavy pot over medium-high heat, add the remaining olive oil, onion, celery, and carrot, then season with a pinch of salt. Saute until just tender, about 10 minutes. Add the garlic and saute for 2 minutes. Scoop the butternut squash flesh into the pot and stir. Add 4 cups of the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer until the vegetables are very tender, about 30 minutes.
- Turn off the heat and using an immersion blender, carefully puree the soup until very smooth. If necessary, add more of the remaining stock to create desired consistency. Mix in 2 teaspoons of the chipotle into the soup, and season with salt and pepper, to taste.
- In a small bowl, mix together 1 teaspoon of chipotle and the sour cream. Season the chipotle cream with salt and pepper, to taste. Transfer the soup to bowls. Top each with a dollop of chipotle cream and serve.
CHIPOTLE BUTTERNUT SQUASH SOUP
Steps:
- In a large saucepan, saute the squash, carrot, onion and cumin in oil for 10 minutes. Add garlic; cook 1 minute longer. Add 1-1/2 cups broth; bring to a boil. Reduce heat. Cover and simmer for 10-12 minutes or until vegetables are tender; cool slightly. , Transfer mixture to a blender; add the tomatoes, cream cheese, basil, chipotle pepper and remaining broth. Cover and process for 1-2 minutes or until smooth. , Return to the saucepan; stir in the beans, corn and spinach. Cook and stir until spinach is wilted and soup is heated through. If desired, sprinkle with fresh sage.
Nutrition Facts : Calories 279 calories, Fat 9g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 1097mg sodium, Carbohydrate 43g carbohydrate (12g sugars, Fiber 10g fiber), Protein 10g protein.
BUTTERNUT SQUASH SOUP WITH CHIPOTLE CREAM
We picked up our veggies from our local CSA today. We had in our box some butternut squash. My husband is not a big fan, so I wanted to find something he would like. He loves food with a good heat to it, so when I found this recipe today we thought we would try it. WOW, it is wonderful. This soup has a nice heat to it, but it is for sure a good twist on plain butternut squash. I got this recipe online.
Provided by Missy Wimpelberg @MWimpelberg
Categories Vegetable Soup
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. Using 1 tsp of the olive oil, grease the sliced side of the squash and season with salt and pepper, to taste. Arrange on baking sheet and roast until very tender, about 45 minutes. Remove from oven and allow to cool.
- In a large heavy pot over medium-high heat, add the remaining olive oil, onion, celery, and carrot, then season with a pinch of salt. Saute until just tender, about 10 minutes. Add the garlic and saute for 2 minutes. Scoop the butternut squash flesh into the pot and stir. Add 4 cups of the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer until the vegetables are very tender, about 30 minutes.
- Turn off the heat and using an immersion blender, carefully puree the soup until very smooth. If necessary, add more of the remaining stock to create desired consistency. Mix in 2 teaspoons of the chipotle into the soup, and season with salt and pepper, to taste.
- In a small bowl, mix together 1 teaspoon of chipotle and the sour cream. Season the chipotle cream with salt and pepper, to taste. Transfer the soup to bowls. Top each with a dollop of chipotle cream and serve.
SQUASH-AND-CHESTNUT SOUP WITH CHIPOTLE CREAM
Provided by Jonathan Reynolds
Categories dinner, soups and stews, main course
Time 2h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine the port, wine, chipotles and tomato paste, bring to a boil and then simmer until the mixture is a thick paste, about 15 minutes. Let cool, then whisk in the crème fraîche and refrigerate until serving.
- Preheat the oven to 350 degrees. Cut the squash in half lengthwise and remove the seeds. Place cut side down on a foil-lined baking sheet and bake until soft, about 1 hour. When the squash is cool, scoop out the flesh and place 6 cups in a large saucepan. Add 2 quarts stock and the chestnuts and simmer until the chestnuts are soft, about 30 minutes. Stir in the syrup and purée with a hand blender or in batches in a blender. Return to the saucepan and season to taste.
- Reheat the soup and ladle it into bowls. Drizzle with chipotle cream.
Nutrition Facts : @context http, Calories 326, UnsaturatedFat 4 grams, Carbohydrate 49 grams, Fat 9 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 1124 milligrams, Sugar 12 grams
KABOCH SQUASH AND CHESTNUT SOUP WITH CHIPOTLE CRèME FRAîCHE
Provided by Patricia Yeo
Categories Soup/Stew Pepper Appetizer Bake Squash Port Red Wine Fall Chestnut Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 10 to 12 servings
Number Of Ingredients 12
Steps:
- For chipotle crème frache:
- Combine Port, wine, chilies, and tomato paste in heavy small saucepan. Simmer over medium heat until reduced to thick paste, stirring often, about 12 minutes. Transfer to small bowl; cool. Fold in crème fraîche. Cover and chill at least 1 hour and up to 1 week.
- For soup:
- Preheat oven to 350°F. Brush baking sheet with oil. Place squash halves, cut side down, on prepared sheet. Bake squash until very tender, about 1 hour. Scoop squash from skins. Measure 6 cups squash and transfer to large pot (reserve any remaining squash for another use). Add broth and chestnuts to pot. Bring to boil over high heat. Reduce heat to medium-low. Simmer soup uncovered until chestnuts are very tender, about 30 minutes. Mix maple syrup into soup. Puree soup in batches in blender until very smooth; return to same pot. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)
- Rewarm soup. Ladle into bowls. Top each serving with chipotle crème fraîche.
BUTTERNUT SQUASH SOUP
Delicious and very easy to make. You can use 3 to 4 cups of chicken broth instead of the water and bouillon cubes. Also works well with half as much cream cheese if you don't want it too rich.
Provided by Mary
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
- Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
Nutrition Facts : Calories 397.5 calories, Carbohydrate 20.2 g, Cholesterol 82.5 mg, Fat 33.4 g, Fiber 3 g, Protein 7.7 g, SaturatedFat 17.7 g, Sodium 1081.4 mg, Sugar 3.7 g
BUTTERNUT SQUASH AND CHESTNUT SOUP
Provided by Joanna Pruess
Categories soups and stews
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a medium-size, heavy casserole dish, heat the oil over medium heat. Stir in the celery and the onion and saute until the vegetables are translucent and soft, about 8 to 10 minutes. Add the chestnuts, squash, ginger root, thyme and mace and stir.
- Scrape the mixture into the bowl of a food processor fitted with a steel chopping blade and process until completely smooth. Return the puree to the pan and stir in the chicken stock and the bourbon. Season with salt and pepper. Bring the soup just to a boil over high heat. Reduce the heat and simmer for 7 minutes.
- Meanwhile, in a small bowl combine the crystallized ginger with the sour cream. Ladle the soup into individual bowls. Just before serving, spoon on a generous dollop of the ginger-sour cream mixture.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 15 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 791 milligrams, Sugar 9 grams, TransFat 0 grams
More about "squash and chestnut soup with chipotle cream recipes"
BUTTERNUT SQUASH & CHESTNUT SOUP - JO'S KITCHEN LARDER
From joskitchenlarder.com
5/5 (9)Category Light Lunch, Soup, StarterCuisine BritishCalories 129 per serving
- Put all the ingredients into Froothie Evolve cooking jug and put the lid on. Turn the machine on and choose Smooth Soup option from the LED display menu on your blender. Alterntively, instruct froothie via voice activation saying "Hey Froothie, Make my Soup". Froothie Evolve will start pre-programmed soup making function and your soup will be piping hot and ready in 30 minutes. Taste and adjust seasoning if requred.
- If not using Froothie Evolve, simply put all the ingredients including stock in the large soup/stock pot, bring to boil and then simmer partly covered for 20-30 minuts or until butternut squash is tender. Puree with stick blender until smooth. Taste and adjust seasoning if requried.
CREAMY CHIPOTLE BUTTERNUT SQUASH SOUP WITH ONION …
From pillsbury.com
CREAMY CHIPOTLE BUTTERNUT SQUASH SOUP | SARCASTIC COOKING
From sarcasticcooking.com
CHIPOTLE BUTTERNUT SQUASH SOUP RECIPE | WE ARE NOT …
From wearenotmartha.com
BUTTERNUT SQUASH SOUP WITH CHIPOTLE CREAM RECIPE - FOOD …
From foodnetwork.co.uk
SMOKY BUTTERNUT SQUASH SOUP RECIPE - GRACE PARISI
From foodandwine.com
CHIPOTLE BUTTERNUT SQUASH SOUP - RECIPES | NOAHSTRENGTH.COM
From noahstrength.com
SQUASH-AND-CHESTNUT SOUP WITH CHIPOTLE CREAM RECIPE
From cooking.nytimes.cf
BUTTERNUT SQUASH SOUP WITH CHIPOTLE CREAM - COOKING …
From cookingchanneltv.com
CHIPOTLE BUTTERNUT SQUASH SOUP | GREENS & CHOCOLATE
From greensnchocolate.com
EASY BUTTERNUT SQUASH SOUP - TASTY EVER AFTER
From tastyeverafter.com
BUTTERNUT SQUASH AND CHESTNUT SOUP WITH CHIPOTLE CREAM RECIPE
From eatyourbooks.com
SQUASH SOUP RECIPES
From allrecipes.com
SQUASH SOUP RECIPES - BUTTERNUT, ROASTED, CLASSIC & MORE - TASTE …
From tasteofhome.com
ROASTED BUTTERNUT SQUASH AND CHESTNUT SOUP
From mygourmetconnection.com
You'll also love