GOLDEN BUTTERNUT SQUASH SOUP
I created this soup for my vegan relatives for Christmas Eve, but everyone ended up loving it, too! It's so creamy and delicious. -Susan Sabia, Windsor, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, heat oil over medium heat. Add squash, carrots, red pepper, apple and onion; cook and stir until crisp-tender, 8-10 minutes. Stir in water, vegetable base and seasonings. Bring to a boil; reduce heat. Simmer, uncovered, until vegetables are tender, 8-10 minutes. Stir in almond milk., Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan and heat through.
Nutrition Facts : Calories 110 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 486mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
HEALTHY SPLIT PEA SOUP WITH VEGGIES
Let slow cooking speed your way to dinner! Enjoy this split pea, pork and veggies soup for a delightful meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h45m
Yield 8
Number Of Ingredients 7
Steps:
- In 4- to 6-quart slow cooker, gently mix all ingredients except carrots.
- Cover; cook on Low heat setting 3 to 4 hours.
- Remove ham bone from soup. Let stand about 15 minutes or until cool enough to handle.
- Remove ham from bone. Remove excess fat from ham; cut ham into 1/2-inch pieces. Stir ham and carrots into soup. Increase heat setting to High. Cover; cook about 15 minutes longer or until carrots are tender.
Nutrition Facts : Calories 310, Carbohydrate 34 g, Cholesterol 50 mg, Fat 1, Fiber 16 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 3 g, TransFat 0 g
SPLIT PEA & BUTTERNUT SQUASH SOUP
Make and share this Split Pea & Butternut Squash Soup recipe from Food.com.
Provided by slb2008
Categories Lunch/Snacks
Time 1h30m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 12
Steps:
- Saute onion in olive oil until translucent and golden; stir in garlic and add stock and water, peas, squash, carrots, peppercorns and bay leaves, bring to boil.
- Cover and simmer on low for about 45 minutes, until peas are thoroughly cooked through.
- Add red pepper and continue to cook another 15 minutes.
- Remove from heat and pulse with hand wand until smooth.
- Return to low heat and allow to simmer another 15 minutes.
- Stir in parsley, cover and let cool.
GOLDEN SPLIT PEA SOUP WITH BUTTERNUT SQUASH
Steps:
- Instructions: Heat the olive oil in a large pot over moderate heat. Add the onion, garlic and chile (if using) and saute until the onion is soft and beginning to color, about 10 minutes. Add the garam masala and cook, stirring, for a minute or two to toast it, then add the split peas and the stock. Bring to a simmer, cover partially and adjust the heat to maintain a simmer. Cook, stirring occasionally, until the split peas are just tender, about 45 minutes. Add the squash and the tomatoes. Simmer gently, partly covered, until the squash is tender, about 15 minutes. Stir in the cilantro and season with salt, pepper and lemon juice to taste. Serve immediately. Per serving: 225 calories, 12 g protein, 29 g carbohydrate, 8 g fat (1 g saturated), 0 cholesterol, 315 mg sodium, 9 g fiber.
GOLDEN SPLIT PEA SOUP WITH HAM
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Stir-fry onions in drippings 5 to 8 minutes in a large saucepan over moderate heat until pale golden. Add ham and stir-fry 5 minutes. Add remaining ingredients, cover, and simmer 1 hour, stirring occasionally. Serve steaming hot with buttery chunks of garlic bread.
GOLDEN YELLOW SPLIT PEA SOUP
You may have seen green split pea soup before, but I love the color the yellow split peas give my version. Turmeric also gives it a golden hue and lends an earthy flavor. For added creaminess, I like to dollop a little smoky sour cream on top.
Provided by Kardea Brown
Categories appetizer
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a Dutch oven over medium-high heat. Add the onion, garlic, carrots, celery and turmeric and cook until the vegetables are tender, about 5 minutes. Add the peas, vegetable broth, thyme and 1/2 teaspoon each salt and pepper.
- Bring to a boil; cover, reduce the heat to low and simmer until the peas are tender and the soup is thickened, 40 to 45 minutes. Stir in 1 to 2 cups water at the end of cooking if the soup is too thick.
- Meanwhile, stir together the sour cream, paprika and 1/4 teaspoon each salt and pepper. Spoon the soup into serving bowls and top with the sour cream. Garnish with thyme, if desired.
QUICK GOLDEN SQUASH SOUP
This delectable soup feels like fall! Its golden color and rich, satisfying flavor have made it a favorite of mine-which is really amazing because I was convinced I didn't like squash until I tried this recipe. -Becky Ruff, Monona, Iowa
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, saute leeks in butter until tender. Stir in the squash, broth, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 10-15 minutes . Cool slightly. , In a blender, cover and process squash mixture in small batches until smooth; return all to the pan. Bring to a boil. Reduce heat to low. Add cheese; stir until soup is heated through and cheese is melted. Garnish with sour cream and onion.
Nutrition Facts : Calories 294 calories, Fat 18g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 922mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 4g fiber), Protein 11g protein.
GOLDEN BUTTERNUT SQUASH SOUP
This soup swings both ways-hot or cold. Either way it's lovely. Great as a first course or as a main meal soup with a salad and hot bread.
Provided by Diana Adcock
Categories Apple
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large stockpot mix together the squash, apples, onions, breadcrumbs, stock, salt, rosemary, oregano and pepper.
- Bring to a boil, reduce heat and simmer for 90 minutes, stirring often.
- Puree until smooth in a food processor or hand held blender.
- If using a food processor return to pan and whisk in cream.
- Adjust seasonings and reheat or chill and serve cold.
Nutrition Facts : Calories 536.4, Fat 26.8, SaturatedFat 14.9, Cholesterol 90.5, Sodium 1141.6, Carbohydrate 65.9, Fiber 8.3, Sugar 26.9, Protein 13.1
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