WINTER SQUASH SOUP
I enjoy trying new recipes and adding different seasonings to enhance the flavor. This is a tasty way to serve squash.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute the celery, onion and garlic in butter until tender. Stir in flour until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the squash, parsley, salt, savory, rosemary and nutmeg and pepper. Simmer, uncovered, for 10 minutes or until heated through. Cool slightly., In a blender, process soup in batches until smooth. Return to the pan and heat through. Gradually stir in cream. Cook 5 minutes longer, stirring occasionally.
Nutrition Facts : Calories 170 calories, Fat 10g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 754mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein.
EASY BUTTERNUT SQUASH SOUP
When the weather turns cold, get cozy with a bowl of this butternut squash soup. This recipe is super easy. The cream adds richness, but if you're looking to cut calories, it can be omitted. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 9 servings (2 1/4 qt.)
Number Of Ingredients 9
Steps:
- In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.
Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 483mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 6g fiber), Protein 3g protein.
WINTER SQUASH SOUP
Provided by Ina Garten
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
- Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.
WINTER SQUASH SOUP (TASTE OF HOME)
Smooth, creamy, rich, and delicious! We got this from a Taste of Home Heartwarming Soups magazine. Prep time on this recipe includes cooking the squash.
Provided by TrinkDawg
Categories Winter
Time 2h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- If you have a preferred way of cooking your squash, cook it and mash it and skip to step 6; if not, read on.
- Cut the squash in half lengthwise and scoop out the seeds.
- Place the squash flesh side down in a casserole dish filled with 1 inch of water.
- Bake at 350 degrees until the squash is soft and the skin is blistered slightly (45 minutes to an hour).
- Remove the skin and mash the squash - you need 2 cups for this recipe.
- In a large saucepan, saute celery, onion, and garlic in butter until tender.
- Stir in flour until blended.
- Gradually add the broth and bring to a boil.
- Cook and stir for 2 minutes or until thickened.
- Reduce heat and stir in all remaining ingredients extept the half and half.
- Simmer uncovered for 10 minutes or until heated through.
- Use a blender or food processor to process the soup in batches until smooth.
- Return to the pan and heat through.
- Gradually stir in the half and half.
- Cook 5 more minutes, stirring occasionally.
Nutrition Facts : Calories 169.4, Fat 11.3, SaturatedFat 6.8, Cholesterol 30.2, Sodium 646.9, Carbohydrate 13.3, Fiber 1.6, Sugar 2.5, Protein 4.9
ROASTED WINTER SQUASH SOUP
Provided by Marian Burros
Categories soups and stews, appetizer, side dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Place squash on a baking sheet, cut side down. Bake until very tender, about 1 hour. Let cool slightly.
- While squash is roasting, melt butter in a medium saucepan over medium heat. Add onion, sage and allspice. Reduce heat to low, cover and cook until onions are tender, about 10 minutes. Uncover. Stir in apple and broth. Bring to a simmer and cook until apple is tender, about 15 minutes.
- Scoop out the squash pulp and add it to the pan. Simmer for 5 minutes. Let soup cool slightly. Working in 2 batches, puree the soup in a blender, holding the lid down firmly with a kitchen towel to prevent the steam from pushing it off. Strain through a fine-mesh sieve.
- When ready to serve, heat soup over medium heat until it just reaches a simmer. Add lemon juice, salt and pepper. Ladle into hot soup bowls and garnish with walnuts.
Nutrition Facts : @context http, Calories 150, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 641 milligrams, Sugar 7 grams, TransFat 0 grams
PURéED WINTER SQUASH SOUP WITH GINGER
One of the most comforting dishes you can make with winter squash is a puréed soup. I use rice to thicken this one, but you could also use a potato, or not add additional starch at all, as the squash itself has a lot of body. To enhance the flavor, this one calls for ginger, with a little lime juice and a swirl of yogurt added before serving.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer, side dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and carrot. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the winter squash, garlic and minced ginger and cook, stirring, until the mixture smells fragrant, about 1 minute
- Add the water or stock, the rice and salt to taste and bring to a boil. Reduce the heat, cover and simmer 45 minutes to 1 hour, until the squash is very tender
- Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender, cover the top with a towel pulled down tight, rather than airtight with the lid. Return to the pot and heat through. Stir in the ginger juice, taste and season with salt and pepper. If desired, thin out with a little more water or stock
- Ladle the soup into bowls and add a tablespoon of yogurt (more to taste), then slowly swirl the yogurt into the soup with a spoon. Squeeze a few drops of lime juice onto each serving and sprinkle with whisper of nutmeg
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 3 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1094 milligrams, Sugar 5 grams
ROASTED WINTER SQUASH SOUP
A delicious, versatile squash soup perfect for chilly fall and winter nights. Use butternut squash or pumpkin and it's a delicious addition to a holiday table. Source: Chef Joel Olson
Provided by Tracy K
Categories Vegetable
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400.
- Cut the squash in half, seed it, and quarter it.
- Brush well with olive oil and season liberally with salt and pepper.
- Place cut side up in a baking dish and roast until squash is soft and browned at the edges, 45 minutes-1 hour.
- When squash is tender throughout, scoop flesh from skin and set aside.
- These steps can be done ahead of time and frozen for later use.
- Cook onion in butter over medium low heat until soft.
- Onion should be sweated, not cooked till brown or caramelized.
- Add the garlic and cook for one minute.
- Add the wine and cook, stirring frequently, until reduced to nearly dry (about ten minutes).
- Combine the herbs and spices (thyme through fresh parsley) in a cheesecloth bundle/bouquet garni, add it to the pot.
- Add the squash pulp to the pot.
- Gradually add the chicken stock to desired thickness (you may not need all 4 cups), and bring to a boil.
- Reduce heat to simmer, season with salt and pepper to taste.
- Simmer soup for 20 minutes.
- Remove cheesecloth bundle/bouquet garni, and puree soup with hand blender or food processor until it is the desired consistency.
- Serve hot.
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