Squash And Papaya Soup Recipes

Steps:

• Heat the oven to 400 degrees F.
• Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.
• Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth*. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Steps:

• Melt butter in a heavy pot over medium heat; cook and stir onions until translucent, about 10 minutes. Add chicken broth and potatoes; bring to a boil. Reduce heat to medium-low, cover pot, and simmer, about 5 minutes. Add carrots and simmer, about 10 minutes. Add zucchini and simmer until all vegetables are tender, about 15 minutes.
• Combine soup, basil, salt, and pepper into a blender or food processor no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until desired consistency is reached.

Steps:

• Bring 3 cups water to boiling, then add the cup of wheat berries.
• Return to boiling, then rreduce heat & simmer, covered, about 1 hour or until tender.
• Drain well, & if not using right away, cover & refrigerate up to 3 days. Reheat before serving. Makes about 2 2/3 cups of cooked wheat berries.
• In large saucepan, cook garlic in hot oil over medium heat for 30 seconds.
• Add curry powder & ginger (& red pepper, if desired), & cook, stirring, for another minute.
• Stir in broth, squash & papaya (or peaches).
• Bring mixture to boiling, then reduce heat & simmer, covered, about 20 minutes or until squash is tender.
• Cool slightly, then place half the squash mixture in food processor or blender.
• Cover & process until smooth, then repeat with remaining squash mixture.
• Return processed mixture to saucepan & heat through.
• To serve, divide wheat berries among 4 soup bowls, then add soup.

Steps:

• In a small saucepot combine the sugar and water, and cook over low heat until sugar is dissolved.
• Pour into a bowl containing the lemon and lime juice. Add the papaya, candied ginger, and mint. In a separate bowl toss raspberries and blackberries.
• Place papaya mixture into each serving bowl. In the center place a spoonful of mixed berries and garnish with lemon zest.

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.

Steps:

• Preheat oven to 450 degrees. Stir together sugar and ginger in a small bowl. Arrange papaya halves, cut sides up, in a 10-by-13-inch baking dish. Sprinkle sugar mixture evenly over halves.
• Bake, brushing papaya edges with melted sugar mixture (it will collect in well of fruit) 2 or 3 times, until mixture is bubbling and papaya edges are beginning to darken, 35 to 40 minutes.
• Sprinkle each serving with a pinch of cayenne. Serve with lime wedges.

Steps:

• In a large skillet cook onion in butter over moderate heat, stirring, until softened. Add bell pepper and cook, covered, stirring occasionally, until pepper is softened, about 5 minutes. Stir in squash and garlic and cook, covered, stirring occasionally, until squash is tender, about 10 minutes. Stir in broth and bring mixture to a simmer. In a blender purée soup until smooth and transfer to a saucepan. Cook soup over moderate heat until just heated through, stirring in enough water to thin to desired consistency, and season with salt and pepper.
• Serve soup sprinkled with coriander.