CREAMY DELICATA SQUASH SOUP
Roasted squash lends a delicate sweetness to this creamy soup. Onions, vegetable broth, and roasted squash are cooked together with non-fat Greek yogurt and processed to a fine consistency for an incredibly rich-tasting soup. Chicken broth works fine for this, too.
Provided by Stella
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h35m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Put squash halves into a large baking dish with cut-sides down. Pour enough water into the dish so the bottom 1/8-inch of the squash is submerged. Cover the baking dish with aluminum foil.
- Roast squash in preheated oven until the flesh is tender, 35 to 40 minutes. Set aside to cool.
- Melt butter in a large saucepan over low heat. Cook onion in butter, stirring occasionally, until softened, about 10 minutes.
- Scrape the delicata squash flesh from the skin; add to the saucepan along with vegetable broth and yogurt. Stir the mixture until the squash and yogurt smoothly mix into the liquid. Bring to a simmer and cook until thickened, about 25 minutes.
- Pour mixture from saucepan into a blender no more than half-full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth and pour into a serving tureen. Season with salt and pepper to serve.
Nutrition Facts : Calories 218.2 calories, Carbohydrate 37.1 g, Cholesterol 12.2 mg, Fat 5.3 g, Fiber 5.3 g, Protein 9.1 g, SaturatedFat 3.1 g, Sodium 343.3 mg, Sugar 12.2 g
DELICATA CREAMY SQUASH SOUP
A rich and creamy soup, great for cold winter nights.
Provided by Sue Haser
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h35m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
- In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
- Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
- Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 417.3 calories, Carbohydrate 34 g, Cholesterol 110 mg, Fat 31.6 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 19.4 g, Sodium 344.5 mg, Sugar 8.5 g
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- Slice off ends of each delicata squash. Cut lengthwise and remove the seeds. Place each squash half flesh side down on the baking sheet.
- Roast for 30-35 minutes until flesh is soft. Remove from the oven and let cool a few minutes before scooping the flesh out into a medium bowl.
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- Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Brush cut sides of squash evenly with 1 tablespoon oil. Place the squash halves, cut-side up, on the prepared baking sheet. Roast until tender, about 30 minutes. Let stand until cool enough to handle, about 10 minutes. Using a spoon, remove the squash flesh from the shells; transfer to a medium bowl, along with any drippings from the baking sheet. (Discard the squash shells.)
- Heat the remaining 1 tablespoon oil in a large pot over medium heat. Add shallots, garlic and cumin; cook, stirring often, until tender and translucent, 4 to 5 minutes. Increase heat to medium-high. Add the roasted squash-dripping mixture, broth, water and salt; bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer until the squash is very tender, about 10 minutes. Remove from heat.
- Using an immersion blender, process the soup in the pot until smooth with no chunks remaining, 1 to 2 minutes. (Use caution when blending hot liquids. Alternatively, pour half the soup into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. Transfer to a clean saucepan. Repeat the process with the remaining soup.)
- To serve, ladle 1 cup soup into each of 8 bowls; swirl 1/2 tablespoon pesto into each soup. Sprinkle each with 1 tablespoon pistachios.
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- Preheat the oven to 300°. Set the squash, cut sides up, on a rimmed baking sheet lined with foil. Add 1/2 teaspoon of the butter to each squash and season with salt and pepper. Add 1/8 inch of water to the baking sheet. Roast the squash for 45 minutes, or until tender.
- In a large saucepan, melt the remaining 2 tablespoons of butter. Add the onion and thyme and cook over low heat, stirring occasionally, until the onion is softened but not browned, about 5 minutes. Scrape the flesh out of the squash and add it to the saucepan along with the stock and heavy cream. Cook over moderate heat, stirring occasionally, until the liquid has reduced by one-fourth, about 20 minutes.
- Puree the soup in batches in a blender or food processor. Strain into a clean saucepan and season with salt and pepper. Ladle the soup into soup plates and garnish with a dollop of crème fraîche and a fresh truffle shaving if desired.
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