SWEET AND CREAMY BUTTERNUT SQUASH SOUP
This filling soup serves well as a healthy dessert (squash is an excellent source of magnesium, potassium, vitamins C and A, and a good source of calcium). It can be served hot or cold and has an interesting texture. I like this recipe because it is simple to make, yet has a lovely flavor. If you enjoy a thicker, more custard-like consistency you can use less than the directed amount of skim milk. If you prefer a soupier thickness, then you should add more skim milk during the simmering process.
Provided by 876645
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a large frying pan on low.
- Add squash and spices.
- Stir-cook on low for three minutes and then add water.
- Cover pan and increase heat to level six.
- Allow to steam for ten minutes.
- Remove from heat and blend contents of pan in a food processor with 1/2 quart of skim milk.
- Pour food processor mixture into a pot and add Splenda brown sugar blend.
- Heat to level 6 while stirring in the remaining skim milk. (The amount of milk added is variable to desired texture.).
- Cover and simmer on level 4 for 15 minutes.
- If serving warm, ladle soup into bowls and garnish with crushed walnuts and cinnamon. (An alternative is to use more Splenda Brown Sugar Blend).
- If serving cold, refrigerate for 2 hours and then follow previous instructions.
SWEET & CREAMY BUTTERNUT SQUASH SOUP FROM DISNEY'S BOMA
This recipe is beyond fantastic - it's from Disney's Boma - Flavors of Africa Restaurant at the Animal Kingdom Lodge. There are two versions of this recipe, sweet and savory. This is the sweet version. We always time our visits to this restaurant just to have this incredible soup (they only serve it on certain days)! The chefs were gracious enough to share the recipe with me, and it's an absolute favorite in our family! The soup uses heavy ingredients, but you could try lightening it up with splenda, 2%milk, and half-and-half.
Provided by AmaJoy
Categories Vegetable
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a small pot, melt the butter and pour over the squash. Season squash with salt and pepper and roast in 325-degree oven for 45 minutes (I use a dutch oven for this recipe, as it transfers easily from the oven to the stove).
- In a kettle, mix squash with water. Add heavy cream and milk and puree using an immersion blender. Add sugar, ginger, nutmeg, cinnamon, and coriander.
- Make a slurry with the cornstarch and add to the soup.
- Add the American cheese and continue mixing until smooth.
- Adjust seasoning.
SWEET ROASTED BUTTERNUT SQUASH SOUP
Sweet, savory, garnished with maple bacon bits, sour cream and fresh chives. Served with a toasted baquette with melted gruyere cheese. This is a great rich soup perfect as a main course or with a side salad.
Provided by SarasotaCook
Categories Vegetable
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Vegetables -- Roast the vegetables. Preheat the oven to 425 and place the cut squash, leeks and onion on a cookie sheet lined with oil. Drizzle with olive oil, salt and pepper and cook until tender and golden brown. The leeks and onion will be done quicker than the squash. Once done remove from the pan and transfer to a large pot.
- Making the soup -- in the large pot with the squash leeks (white parts only), and the onion, add the garlic, chicken broth, beer, and evaporated milk and puree with an immersion blender. You can also use a regular blender for this. Whether you blend it in the pot or a blender once back in the pot add, add the heavy cream, salt and pepper, fresh sage, maple syrup, and nutmeg. Now just reheat and get ready to eat.
- Garnish -- with a dollop of sour cream, some crispy maple bacon bits, fresh chives, and a baguette that you toasted and then with melted gruyere or swiss cheese. Just makes the soup perfect.
Nutrition Facts : Calories 629.3, Fat 26.6, SaturatedFat 13.1, Cholesterol 70.8, Sodium 2490.8, Carbohydrate 82.2, Fiber 7.6, Sugar 9.2, Protein 15.8
SPICY BUTTERNUT SQUASH SOUP
Make and share this Spicy Butternut Squash Soup recipe from Food.com.
Provided by ashley_will
Categories Onions
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Peel and seed the squash and cut into small chunks.
- Place the squash, chopped onion, and carrots into a large pot with the cayenne pepper,salt, garlic, and chicken broth.
- Cook on medium heat until the soup comes to a rapid boil. Turn heat to low and let simmer uncovered for 35-45 minutes until the squash is soft.
- Place the soup into a food processor or blender and puree until smooth and creamy.
- Return the soup to the pot and whisk in the butter and the condensed milk until fully mixed.
- Add sour cream dollop if desired.
- Serve warm to hot in medium sized soup bowls.
- This soup can be frozen and reheated as well.
Nutrition Facts : Calories 77.8, Fat 0.7, SaturatedFat 0.1, Sodium 2369.4, Carbohydrate 18.1, Fiber 3.4, Sugar 4.5, Protein 2.6
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