CHUNKY BUTTERNUT SQUASH AND TOMATO SOUP
Our new fall favorite, this delicious soup is a combination of basic ingredients and a generous helping of vegetables. If you love butternut squash as much as we do, you'll love this hearty soup!
Provided by TTV78
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 16
Steps:
- Heat butter and olive oil in a large pot over medium heat. Add onion; cook and stir until tender and translucent, about 5 minutes. Add butternut squash, carrots, celery, and garlic. Stir to combine and cook until slightly tender, about 2 minutes.
- Pour milk and Italian seasoning into the pot with the butternut squash mixture. Stir in cornstarch gradually until combined. Bring to a boil. Mix in diced tomatoes, broth, and tomato sauce. Bring to a boil. Reduce heat to low and simmer until flavors are well combined and squash is softened, about 45 minutes. Season with salt and pepper. Pour soup into bowls and sprinkle basil over each.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 44.4 g, Cholesterol 18.7 mg, Fat 9.6 g, Fiber 8.5 g, Protein 9.8 g, SaturatedFat 4.1 g, Sodium 1059.6 mg, Sugar 19.3 g
SIMPLE SUMMER SQUASH SOUP
This is a refreshing butternut squash soup recipe that is simple to make, delicious, and healthy!
Provided by Tina Garcia Littlewood
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add butternut squash, cover, and steam until tender, about 15 minutes.
- Blend squash and water together in a blender until smooth. Add milk and Cheddar cheese; blend until smooth. Season soup with salt and pepper.
- Transfer soup to serving bowls and top each with sour cream and cilantro.
Nutrition Facts : Calories 151.2 calories, Carbohydrate 15.9 g, Cholesterol 22.6 mg, Fat 7.8 g, Fiber 2.3 g, Protein 6.4 g, SaturatedFat 4.8 g, Sodium 154.2 mg, Sugar 4.7 g
TOMATO SUMMER SQUASH SOUP
This is a great recipe to use food from the summer garden. Although the recipe calls for canned tomatoes, one could add 2 cups fresh tomatoes. I used canned tomatoes with basil, oregano & garlic seasoning. I also sauteed the vegetables in olive oil instead of the broth. DH said this is great! This is from 500 More Fat-Free Recipes by Sarah Schlesinger.
Provided by Chef Zephyr
Categories Vegetable
Time 1h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- 1. Heat 1/2 cup broth in large pot over medium heat.
- 2. Add carrot, onion, celery, and squash.
- 3. Simmer gently for 5 minutes.
- 4. Add garlic and basil.
- 5. Gradually stir in flour and cook for 5 minutes.
- 6. Gradually add remaining broth and tomatoes.
- 7. Bring to a boil, then reduce heat and simmer for 30 minutes.
- 8. Add black pepper and milk.
- 9. Heat through and serve hot.
TOMATO SOUP WITH SQUASH AND KALE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350˚ F. Line a baking sheet with parchment paper. Heat 2 tablespoons olive oil in a large dutch oven or other heavy pot over medium-high heat. Add the bacon, onion and a big pinch each of salt and pepper. Cook, stirring, until the onion is tender, 6 to 8 minutes. Add the garlic and thyme and cook until softened, about 1 minute.
- Add the tomatoes, chicken broth, 1/2 teaspoon salt and a few grinds of pepper to the pot; bring to a boil. Add the squash and kale; return to a boil. Reduce to a steady simmer and cook, stirring occasionally, until the squash and kale are very tender, 15 to 18 minutes. Season with salt and pepper, if needed.
- Meanwhile, combine the oyster crackers, remaining 2 tablespoons olive oil, the paprika and a big pinch of salt in a medium bowl. Toss until evenly coated. Spread out on the prepared baking sheet and bake, stirring once, until lightly browned and toasted, about 10 minutes.
- To serve, divide the soup among bowls and top with some of the spiced oyster crackers. Serve the remaining crackers on the side.
Nutrition Facts : Calories 450, Fat 22 grams, SaturatedFat 4 grams, Cholesterol 9 milligrams, Sodium 1137 milligrams, Carbohydrate 53 grams, Fiber 9 grams, Protein 16 grams, Sugar 10 grams
TOMATILLO AND SQUASH SOUP
This is from The New Vegetarian Epicure, by Anna Thomas. I have not tried it yet, but I need to take the book back to the library! She says that if you cannot find kabocha squash, you can use buttercup, Hubbard, Delicata, or, in a pinch, acorn. Read the directions through before you begin, because they are arranged so that while one thing is cooking, you are preparing something else.
Provided by Nose5775
Categories Vegetable
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- Remove and discard the husks from the tomatillos.
- Wash them and cut in half.
- Trim the tomatoes and quarter them.
- Quarter and slice the onions.
- Arrange the tomatillos, tomatoes, and all but one clove of the unpeeled garlic on a cookie sheet.
- Sprinkle lightly with salt.
- Roast for 35-45 minutes, until the vegetables are soft and beginning to char in spots.
- Remove and let cool for a few minutes.
- While the vegetables are roasting, combine the diced squash, the vegetable broth, and 2 cups of water in a large soup pot.
- Simmer, covered, for at least 45 minutes, or until the squash is very tender.
- While everything else is cooking, heat the olive oil in a large skillet and add the onions and the remaining clove of garlic, peeled and minced, and a dash of salt.
- Cook over medium heat, stirring often, until the onions are caramelized to a dark golden brown.
- When the roasted vegetables are cool enough to handle, scrape the red tomatoes off their skins with a spoon.
- Squeeze the soft garlic out of the husks and discard the husks.
- Combine the red tomato pulp, the tomatillos, and the soft garlic in a blender or food processor with a little water, and puree them.
- Add the puree to the broth and squash, along with the caramelized onions and the chopped cilantro.
- If the broth has greatly reduced during cooking, add some water.
- Toast the dried red chiles in a hot pan or over a flame until they blister or show black spots.
- Chop them, removing some of the seeds if you want to reduce the heat, and stir them into the soup.
- Simmer everything together for 5-10 minutes.
- Serve hot, with warm corn tortillas or any good bread.
PINTO BEAN, TOMATO AND BUTTERNUT SQUASH SOUP
Categories Soup/Stew Blender Bean Tomato Vegetable Sauté Vegetarian Lunch Legume Butternut Squash Fall Healthy Vegan Simmer Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 6 (first-course) servings
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onions and celery; sauté until onions are golden, about 7 minutes. Add garlic; stir 1 minute. Add broth and next 5 ingredients; bring to boil. Reduce heat; cover and simmer until squash is tender, about 15 minutes. Transfer 3 cups soup to blender; cool slightly, then puree until smooth. Return puree to pot with soup. Simmer until heated through, about 5 minutes. Season with salt and pepper.
- Ladle soup into 6 bowls. Sprinkle each with 1 tablespoon basil and serve.
SONORAN-STYLE POTATO, CHEESE, AND TOMATO SOUP
My version of a regional Mexican soup called caldo de queso, featuring potato simmered in tomato-tinted broth, with queso fresco added to each bowl.
Provided by Christian Reynoso
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oil in a large Dutch oven or other heavy pot over medium. Cook red onion, chile, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, stirring with a wooden spoon, until starting to soften, about 3 minutes. Stir in garlic and tomato paste, breaking up paste so it coats vegetables, then add squash, potatoes, and broth. Increase heat to medium-high and bring broth to a simmer. Reduce heat to medium and cook until potatoes are almost falling apart, 15-20 minutes.
- Add cherry tomatoes to pot and cook until warmed through but not bursting, about 3 minutes. Stir in oregano and vinegar and simmer 2 minutes to allow flavors to blend. Remove from heat and stir in milk (if using). Taste soup and season with more salt if needed.
- Divide queso fresco among bowls and ladle soup over, stirring to prevent cheese from clumping.
MISO SQUASH SOUP
Soup is an easy first course for a seasonal gathering, especially when it can be prepared - even frozen - in advance. This one calls for Kabocha squash, a variety that's not too sweet, and is dense and rich, though delicata, honeynut, the ubiquitous butternut or an everyday orange pumpkin all work well. Seasoned primarily with miso, this calls for only a pinch of cinnamon to hint at the inevitable pumpkin spice. And instead of presenting this vegan soup as a plated first course in china or pottery bowls or even in hollowed-out mini-pumpkins, you might consider spooning it into small cups or glasses for guests to sip as an hors d'oeuvre before dinner.
Provided by Florence Fabricant
Categories dinner, lunch, soups and stews, appetizer, side dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Line a baking sheet with parchment paper or foil. Using a heavy, sharp knife, cut the squash in half top to bottom. Scoop out the seeds and stringy pulp. (If desired, save the seeds for roasting.) Brush cut sides of squash with 1 tablespoon of the oil. Place squash cut side up on the baking sheet and roast until tender when pierced with a knife, about 1 hour.
- When the squash is nearly done roasting, heat remaining tablespoon oil in a large pot over medium-low heat. Add onion and cook, stirring occasionally, until the onion has softened but not taken on any color, about 10 minutes. Add garlic and continue to cook, stirring more frequently, until the onion is uniformly golden brown, another 8 to 10 minutes. Stir in cumin, cinnamon and cayenne. Stir in lemon juice, scraping up any stuck bits from the pan, and remove from heat.
- When the squash is tender, scoop the flesh out of the shell and into the saucepan, breaking it up. Stir in 2 cups stock and 3 tablespoons miso. Transfer to a food processor or blender and blend until smooth. You may have to do this in shifts depending on the capacity of your machine. Return to the pot, add remaining 3 cups stock and bring to a simmer over medium, stirring often. Taste and add salt and more cayenne if desired.
- Transfer 2 tablespoons soup to a small saucepan and whisk in remaining tablespoon miso over low heat.
- Divide the soup among bowls or cups and drizzle a small amount of the miso-soup mixture on each serving, tracing it on the surface with a knife. To make ahead, cover and refrigerate soup until ready to serve, up to 3 days. (It can be frozen for up to 1 month.) Reheat soup before serving.
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