SUMMER SQUASH SOUP WITH BASIL
Steps:
- Heat the oil in a large saucepan or stockpot, add zucchini and onion. Saute for 5 minutes or until onions are translucent and zucchini is crisp tender. Then add stock, bring to a boil, reduce heat and partially cover and cook for 25 minutes. Add basil during the last 5 minutes of cooking. Mix the butter and flour together into a paste. Remove 1 cup of simmering stock and whisk in butter mixture until smooth. Add back into soup, stir until thickened. Remove soup from heat to a blender and puree until smooth. Taste and season with salt and pepper. Add lemon juice and serve with a dollop of sour cream or yogurt.
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.
QUIBEBE (BUTTERNUT SQUASH SOUP)
Make and share this Quibebe (Butternut Squash Soup) recipe from Food.com.
Provided by Chef Q in Oregon
Categories Vegetable
Time 1h15m
Yield 1 cup, 7 serving(s)
Number Of Ingredients 11
Steps:
- 1) Melt butter over medium heat. Add the onion, tomato, garlic, and crushed red pepper. Cook, stirring occasionally, for about 10 minute
- 2) Add the squash, beef stock, salt, and sugar.
- 3) Bring to a boil. Lower the heat and simmer, covered for 30 min., or until the squash falls apart when touched.
- 4) Puree soup, put back into pot.
- 5) Add potatos and cook for 15 minute or until potatos are tender.
- 6) Serve with grated parmesan cheese.
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.
BRAZILIAN WINTER SQUASH SOUP (QUIBEBE)
Number Of Ingredients 10
Steps:
- Saute onions, tomato, garlic, and hot peppers in the butter in a large saucepan over medium heat until the onion is softened and the mixture is thick--about 15 minutes. Stir in the squash and the stock and bring to a boil. Reduce heat, stir in salt and sugar, then simmer, covered, for 20 minutes, or until the squash has disintegrated and thickened the soup. This may take a little mashing--but better to mash than overcook. You want a nicely chunky texture.
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- In a large skillet or dutch oven, saute the onion in the oil until softened and beginning to change color.
- Add the butternut squash, reduce heat and cover the pan. Stir and check for doneness after 15 minutes. If using previously cooked squash, heat through and maintain over low heat while the rice is cooking.
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