SUMMER SOUP OF BUTTERNUT AND CORN
Let's begin the summer with this delicious creamy butternut squash and corn soup! This is so simple but makes an excellent lunch to freshen your mood and put a smile on your face.
Provided by the butterfly
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the olive oil in a Dutch oven over medium-high heat. Cook and stir the garlic and onion in the oil until soft and translucent. Add the butternut squash and corn and cook for 3 more minutes. Pour the stock into the Dutch oven and bring to a boil; season with basil and black pepper.
- Reduce the heat to medium-low and simmer uncovered until the squash is tender, about 15 minutes. Remove the Dutch oven from the heat and using a hand blender, or working in batches with a counter top blender, process the soup until smooth. Stir in the yogurt and nutmeg.
Nutrition Facts : Calories 235.1 calories, Carbohydrate 46.4 g, Cholesterol 1.8 mg, Fat 5.1 g, Fiber 7.6 g, Protein 6.6 g, SaturatedFat 1 g, Sodium 384 mg, Sugar 12.5 g
CORN AND BUTTERNUT SQUASH CHOWDER
Usher in the fall season with this warming vegetarian soup, a recipe courtesy of Jonathan Parks from Brooklyn, New York.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 8
Steps:
- In a large heavy pot, heat oil over medium-high; add squash and onion. Cook until onion is soft, about 6 minutes. Add corn and curry powder; cook until curry is fragrant, about 2 minutes. Season with salt and pepper. Add broth and simmer until squash is tender, about 25 minutes. In a blender, blend half the soup until smooth. Return to pot and stir in cream; heat through over medium-low (do not boil).
Nutrition Facts : Calories 329 g, Fat 12 g, Fiber 8 g, Protein 6 g
CORN AND BUTTERNUT SQUASH WITH BASIL
Make and share this Corn and Butternut Squash With Basil recipe from Food.com.
Provided by SweetSueAl
Categories Corn
Time 1h
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a medium skillet, cook bacon over medium-high heat until crisp.
- Add onion, and cook 2 minutes, or until tender.
- Stir in squash, and cook 20 to 25 minutes, or until browned and tender, stirring occasionally.
- Add corn; cook until heated through, about 3 minutes.
- Stir in basil, dry mustard, salt, and pepper; cook 1 minute.
- Serve immediately. Garnish with chopped fresh basil, if desired.
Nutrition Facts : Calories 236.6, Fat 11.6, SaturatedFat 3.5, Cholesterol 15.4, Sodium 777.4, Carbohydrate 30.5, Fiber 4, Sugar 2.9, Protein 6.8
SIMPLE SQUASH AND BASIL SAUTE
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onion, squash, zucchini, garlic, salt, and pepper and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes. Add the tomatoes and basil and cook, stirring, until tender, about 1 minute more. Serve immediately.
BIG BOWL WITH SPICY BROWN BEAN, SQUASH AND CORN SUCCOTASH
This version of succotash is lima-bean-free, with a kick that is a lively contrast to the sweet corn. If you have a problem liking succotash, it's probably because of the lima beans, which have a mealy consistency that is not to everybody's taste. What's not to like, though, if you use another bean? Pintos or borlottis are great, and Good Mother Stallards from Rancho Gordo are luxurious. This succotash has some spice to it, a nice contrast to the sweet corn. Make sure to hold onto the bean broth. I like bulgur with this, but any grain will work.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 15m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Set a strainer or colander over a bowl and drain beans. Set broth aside to use for moistening the succotash.
- Heat olive oil in a large, heavy skillet over medium heat and add onion. Cook, stirring, until it begins to soften, about 3 minutes, and add squash and salt to taste. Cook, stirring, until squash begins to soften and look translucent, 3 or 4 minutes. Add garlic and corn. Cook for about 4 minutes, stirring often. Add minced chile pepper and season with salt and pepper. Add beans and about 1/2 cup bean broth and continue to cook, stirring, for another minute or two. Taste and adjust seasonings. If you want this to be a little more moist, stir in more bean broth, or just hold the bean broth and spoon directly over the bowls. Stir in cilantro and remove from heat.
- Spoon grain of your choice into 6 wide or deep bowls. Top with the succotash. Moisten with more bean broth. Sprinkle queso fresco or feta on top, garnish with cilantro, and serve.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 7 grams, Carbohydrate 36 grams, Fat 10 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 860 milligrams, Sugar 4 grams, TransFat 0 grams
CORN AND WINTER SQUASH WITH SPINACH AND BACON
Categories Vegetable Side Sauté Thanksgiving Quick & Easy Bacon Corn Spinach Butternut Squash Fall Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 6
Steps:
- Sauté bacon in large pot over medium heat until crisp, about 10 minutes. Add onions and squash. Sauté until squash is almost tender, about 12 minutes. Add spinach and corn. Toss until spinach wilts and corn is heated through, about 5 minutes. Stir in basil. Season with salt and pepper. Transfer to bowl and serve.
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