TOMATO SQUASH SOUP
Provided by Molly Yeh
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Place the squash halves cut side up on a baking sheet and brush the insides with 1/2 tablespoon of the olive oil. Sprinkle evenly with 1/4 teaspoon salt, a few turns of black pepper, the cinnamon, paprika, cayenne, and cloves and bake until a fork pokes easily into the center. Begin checking for doneness after 1 hour.
- Meanwhile, in a large pot, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion and remaining 1/2 teaspoon salt. Cook, stirring, until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and thyme and cook for 2 more minutes. Transfer the mixture to a blender or food processor, add the tomatoes with their juices, and blend until very smooth. Return the mixture to the pot.
- Scoop the insides out of the squash and place it in the blender with the vegetable broth and blend until very smooth. Add it to the pot, bring it to a boil over high heat, then reduce to a simmer. Simmer, covered, for 20 minutes, stirring occasionally. Taste and adjust seasonings as desired. Ladle into bowls, drizzle with olive oil, and top with grated Parmesan.
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
BUTTERNUT SQUASH SOUP WITH TOMATO SALSA
Creamy squash makes good soup with very few ingredients. Select a really good store bought salsa for this soup and add a sprinkling of chopped fresh oregano or marjoram as a garnish.
Provided by TishT
Categories Onions
Time 1h20m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 425°F Place the squash on a baking sheet and brush with some of the oil and roast for 25 minutes.
- Reduce the temperature to 375F and cook for 20-25 minutes more or until the squash is tender.
- Heat the remaining oil in a large heavy pan and cook the onions over a low heat for about 10 minutes or until softened.
- Meanwhile, scoop the squash out of the skin, adding it to the pan.
- Pour in 5 cups of water and stir in salt and plenty of black pepper.
- Bring to boil, cover and simmer for 10 minutes.
- Cool the soup slightly, then process it in a blender or food processor to a smooth puree.
- Alternatively press the soup through a fine sieve with a back of a spoon.
- Reheat without boiling, then ladle it into warmed bowls.
- Top each serving with a spoonful of salsa and serve.
Nutrition Facts : Calories 334.4, Fat 17.3, SaturatedFat 2.4, Sodium 219.5, Carbohydrate 47.4, Fiber 8.1, Sugar 10.8, Protein 4.4
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
BUTTERNUT SQUASH SOUP II
This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house.
Provided by Maplebird
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
- Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
Nutrition Facts : Calories 305.1 calories, Carbohydrate 59.7 g, Cholesterol 20.9 mg, Fat 6.8 g, Fiber 9.5 g, Protein 6.9 g, SaturatedFat 3.8 g, Sodium 1151.4 mg, Sugar 10.5 g
More about "butternut squash soup with tomato salsa recipes"
ROASTED BUTTERNUT SQUASH SOUP - COOKIE AND KATE
From cookieandkate.com
4.8/5 Calories 155 per servingCategory Soup
- Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1/2 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
- Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don’t worry if the skin or flesh browns—that’s good for flavor). Set the squash aside until it’s cool enough to handle, about 10 minutes.
- Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering (if your blender has a soup preset, use a medium skillet to minimize dishes.) Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your stand blender (see notes on how to use an immersion blender instead).
- Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).
BUTTERNUT TOMATO SOUP - A FAMILY FEAST®
From afamilyfeast.com
5/5 (2)Total Time 2 hrsCategory SoupCalories 170 per serving
- In a roasting pan, place onions, carrots, celery, garlic, butternut, oil, butter, salt, pepper, coriander and tomato paste and toss to combine.
BUTTERNUT SQUASH AND TOMATO SOUP RECIPE | BON APPéTIT
From bonappetit.com
3.8/5 (241)Estimated Reading Time 2 minsServings 4Published Dec 28, 2012
BUTTERNUT SQUASH TOMATO SOUP - OVERTIME COOK
From overtimecook.com
BUTTERNUT SQUASH TOMATO SOUP - THIS SAVORY VEGAN
From thissavoryvegan.com
TOMATO SQUASH BISQUE - LIKE MOTHER, LIKE DAUGHTER
From lmld.org
BUTTERNUT SQUASH TOMATO SOUP - FOR THE LOVE OF GOURMET
From fortheloveofgourmet.com
BUTTERNUT SQUASH SOUP RECIPE - LOVE AND LEMONS
From loveandlemons.com
BUTTERNUT SQUASH TORTILLA SOUP RECIPE | MYRECIPES
From myrecipes.com
BUTTERNUT SQUASH AND TOMATO SOUP RECIPE - BBC FOOD
From bbc.co.uk
ITALIAN SAUSAGE BUTTERNUT SQUASH SOUP | EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
BUTTERNUT SQUASH & TOMATO SOUP - KAT'S VEG KITCHEN
From katsvegkitchen.com
60 HEALTHY INSTANT POT RECIPES | TESTED BY AMY + JACKY
From pressurecookrecipes.com
COZY AUTUMN BUTTERNUT SQUASH AND TOMATO SOUP
From lavenderandmacarons.com
CREAMY BUTTERNUT SQUASH AND TOMATO SOUP RECIPE - DELICIOUS.
From deliciousmagazine.co.uk
RECIPERETWEET ON TWITTER: "RT @SOPHIE_HYAM: SIMPLE TO …
From twitter.com
BUTTERNUT SQUASH SOUP RECIPE - CARAMEL AND CASHEWS
From caramelandcashews.com
EASY VEGAN TOMATO, LENTIL & SQUASH SOUP - COOKING WITH CAMILLA
From cookingwithcamilla.com
71 TOMATO RECIPES THAT TASTE EXACTLY LIKE SUMMER | EPICURIOUS
From epicurious.com
SOFRITO BUTTERNUT SQUASH SOUP RECIPE - TODAY
From today.com
SARA YASMIN ON INSTAGRAM: "IM HELPING A FRIEND TRANSITIONING TO A …
From instagram.com
ROASTED BUTTERNUT SQUASH TOMATO SOUP | GREENS & CHOCOLATE
From greensnchocolate.com
You'll also love