Squashquinoasoup Recipes

ISRAELI COUSCOUS WITH SQUASH

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Israeli Couscous with Squash image

Steps:

Cook 1 1/2 cups Israeli couscous as the label directs. Meanwhile, cook 1 small chopped onion, 1 teaspoon chopped thyme, 1 cup cubed butternut squash, 3 chopped dates and 1/2 teaspoon kosher salt in a skillet with olive oil until just tender, 6 minutes. Add 1/2 cup water and cook 4 minutes. Stir in the couscous, 1/2 cup chopped pistachios and 2 tablespoons chopped parsley; season with salt and pepper.

Ingredients

CREAMY BUTTERNUT SQUASH SOUP WITH FRESH GINGER AND QUINOA

This is a healthy and complete winter food. For thicker soup, add a cubed potato with the squash. Also good served with some sour cream or yogurt.

Provided by ornita4

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 11

Creamy Butternut Squash Soup with Fresh Ginger and Quinoa image

Steps:

Heat 1 tablespoon butter and olive oil together in a skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add chicken broth, butternut squash, ginger, and cumin to onion and simmer over medium heat until squash is very soft, about 20 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. Season soup with salt and pepper.
Bring salted water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Stir 1 tablespoon butter into cooked quinoa and season with salt. Spoon quinoa into soup.

Nutrition Facts : Calories 244.1 calories, Carbohydrate 40.1 g, Cholesterol 10.2 mg, Fat 8.1 g, Fiber 5.8 g, Protein 6 g, SaturatedFat 3 g, Sodium 65.2 mg, Sugar 4.5 g

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 onion, chopped
4 cups chicken broth
1 butternut squash - peeled, seeded, and cubed
1 (1 inch) piece fresh ginger, peeled and grated
1 teaspoon ground cumin
salt and ground black pepper to taste
2 cups water
1 cup quinoa
1 tablespoon butter

SQUASH AND QUINOA SOUP

What could be nicer than a soulful bowl of soup filled with beautiful vegetables, healthy grains and lean protein? Finding one that is also quick and easy to prepare. Since following the WW Core program for two years, I continue to look for recipes that are share the healthy principles of the program. Found this recipe in Better Homes & Gardens and adapted it to my palette. For Core WW members, this is Core plus 2 points for the nectar in the whole dish.

Provided by justcallmetoni

Categories Chicken Breast

Time 33m

Yield 6 serving(s)

Number Of Ingredients 13

Squash and Quinoa Soup image

Steps:

In saucepan cook chicken and shallot in hot oil over medium heat 2 to 3 minutes or until shallots are tender, stirring occasionally.
Add broth, apricot nectar, water, quinoa, ground ginger and cumin. Bring to a boil. Reduce heat to a simmer, cover and cook for 3 minutes.
Add butternut squash, recover and simmer an additional 7 minutes.
Add zucchini and red pepper. Cover and cook 10 minutes more or until squash and quinoa are tender.
Season to taste with salt, ground black pepper and cayenne to taste.
Each serving is about 1 1/2 cups of soup.

Nutrition Facts : Calories 229.6, Fat 4, SaturatedFat 0.6, Cholesterol 32.9, Sodium 593.1, Carbohydrate 32, Fiber 3.7, Sugar 7.4, Protein 18.4

Ingredients

12 ounces boneless skinless chicken breast halves, cut into 1-inch pieces
1/3 cup shallots or 1/3 cup onion, finely chopped
2 teaspoons olive oil or 2 teaspoons canola oil
2 (14 ounce) cans fat free chicken broth (3 1/2 cups)
1 cup water
3/4 cup apricot nectar (if you can't find apricot, try mango)
1/4 teaspoon ground ginger
1 teaspoon ground cumin
3/4 cup quinoa, rinsed and drained
1 lb butternut squash, peeled, halved, seeded, and cut into 1-inch cubes
1/2 cup red pepper, diced into 3/8 inch pieces
2 small zucchini, halved lengthwise and cut into 1-inch pieces
1 dash cayenne

SQUASH SOUP

This recipe comes from my Other Half, We like it in the summertime, although we do serve it up throughout the year--usually hot when first made & then as a cold leftover!

Provided by Sydney Mike

Categories Cheese

Time 55m

Yield 10 serving(s)

Number Of Ingredients 6

Squash Soup image

Steps:

Slice the squash into a large sauce pan & cover with water.
Cook until very tender, then drain off the water.
Divide the squash & mash half of it, then in the original sauce pan, mix all the squash together with the half-and-half.
On medium heat, reheat the squash mixture.
Meantime, cut the Velveeta cheese into chunks.
When the squash is again hot, add the cheese to the hot mixture, stirring it often as the cheese melts.
The chopped onion & garlic salt can be added as the cheese continues to melt.
When all the cheese is melted, the soup is ready to serve hot. If it's to be served cold, let it cool, then chill it in the refrigerator.

Nutrition Facts : Calories 288, Fat 21.2, SaturatedFat 13.4, Cholesterol 71.7, Sodium 719.8, Carbohydrate 14.2, Fiber 1.6, Sugar 6.9, Protein 11.9

Ingredients

1 1/2 lbs summer squash, yellow
1 1/2 lbs zucchini
1 quart half-and-half
1 (16 ounce) package Velveeta cheese
1 onion, medium, chopped
1 teaspoon garlic salt