CREAMY BUTTERNUT SQUASH WITH CINNAMON SOUP
A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.
Provided by USA WEEKEND columnist Pam Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Yield 8
Number Of Ingredients 14
Steps:
- Heat oil over medium-high heat in a large, deep saute pan until shimmering.
- Add butternut squash, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
- Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
- Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
- Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender, about 10 minutes.
- Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
- Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Nutrition Facts : Calories 177.4 calories, Carbohydrate 21.3 g, Cholesterol 20.6 mg, Fat 10.2 g, Fiber 3.4 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 77.7 mg, Sugar 7.5 g
BUTTERNUT SQUASH SOUP WITH CINNAMON
The golden color, smooth and creamy texture and wonderful taste of this soup make it a welcome addition to a chilly fall day. It has a slightly tangy flavor from the gingerroot, and the sweet cinnamon really comes through. -Jackie Campbell, Stanhope, New Jersey
Provided by Taste of Home
Categories Lunch
Time 6h45m
Yield 14 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a small skillet, saute onion in butter until tender. Transfer to a 5-or 6-quart slow cooker; add squash. Combine the broth, brown sugar, ginger, garlic and cinnamon; pour over squash. Cover and cook on low until squash is tender, 6-8 hours. , Cool slightly. Discard cinnamon stick. In a blender, process soup in batches until smooth. Return all to slow cooker. Whisk in cream cheese; cover and cook until cheese is melted, about 15 minutes longer. If desired, top with crystallized ginger and fresh cracked pepper.
Nutrition Facts : Calories 135 calories, Fat 7g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 483mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED BUTTERNUT SQUASH SOUP
Here's a rich soup for an autumn day--winter squash is roasted and pureed and blended into a creamy broth seasoned with cinnamon and roasted coriander.
Provided by Progresso
Categories Trusted Brands: Recipes and Tips Progresso®
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- To make roasted winter squash: Heat oven to 375 degrees F. Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
- To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
- Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)
- Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.
Nutrition Facts : Calories 350.3 calories, Carbohydrate 29.9 g, Cholesterol 26.5 mg, Fat 22.7 g, Fiber 2.3 g, Protein 7.8 g, SaturatedFat 7.2 g, Sodium 1387.9 mg, Sugar 2.7 g
ROASTED BUTTERNUT SQUASH SOUP
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the soup:
- Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and saute until soft but not brown, about 10 minutes. Season with salt and pepper.
- Add the chicken stock and the coriander, if using, and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
- Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.)
- Return the soup to the pan and reheat gently. Add the half-and-half, if using. Adjust the seasoning with salt and pepper. Keep warm until service.
- To serve:
- Ladle the soup into serving bowls. Garnish evenly, with the cheese and pumpkin seeds, if desired.
- Preheat the oven to 400 degrees F. Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl and season with salt and pepper.
- Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), molasses and toasted spice rub. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors.
- Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 45 minutes to 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny.
- Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months.
- Serving suggestions: Serve the puree on its own as a side dish for roast chicken, turkey, or pork; stir into polenta just before the end of cooking; use as a stuffing for ravioli; make into a soup; or use to flavor pastina. Or omit the sage, season with ground cinnamon and freshly grated nutmeg to taste, and use as a substitute for canned pumpkin in your favorite pumpkin pie recipe.
- Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool.
- Put mixture into a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
SIMPLE ROASTED BUTTERNUT SQUASH
Butternut squash is so good on its own, that barely any seasoning is needed. This recipe is so simple and easy.
Provided by MChele
Categories Side Dish Vegetables Squash
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
- Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
Nutrition Facts : Calories 176.8 calories, Carbohydrate 30.3 g, Fat 7 g, Fiber 5.1 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 10.6 mg, Sugar 5.6 g
EASY BUTTERNUT SQUASH SOUP
When the weather turns cold, get cozy with a bowl of this butternut squash soup. This recipe is super easy. The cream adds richness, but if you're looking to cut calories, it can be omitted. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 9 servings (2 1/4 qt.)
Number Of Ingredients 9
Steps:
- In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.
Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 483mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 6g fiber), Protein 3g protein.
More about "simple roasted butternut squash cinnamon soup 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).
ROASTED BUTTERNUT SQUASH SOUP - THE SEASONED MOM
From theseasonedmom.com
EASY ROASTED BUTTERNUT SQUASH SOUP - INSPIRED TASTE
From inspiredtaste.net
ROASTED BUTTERNUT SQUASH SOUP - MINIMALIST BAKER RECIPES
From minimalistbaker.com
SIMPLE ROASTED BUTTERNUT SQUASH SOUP - THE PIONEER …
From thepioneerwoman.com
SIMPLY PERFECT ROASTED BUTTERNUT SQUASH SOUP
From seasonsandsuppers.ca
SIMPLE BUTTERNUT SQUASH SOUP | THE RECIPE CRITIC
From therecipecritic.com
ROASTED BUTTERNUT SQUASH RECIPE - NYT COOKING
From cooking.nytimes.com
VEGAN ROASTED BUTTERNUT SQUASH SOUP ON TRIVET RECIPES
From trivet.recipes
ROASTED BUTTERNUT SQUASH | EASY AND DELICIOUS SIDE - WELL PLATED …
From wellplated.com
ROASTED PUMPKIN OR BUTTERNUT SOUP - CALIFORNIA GREEK GIRL
From californiagreekgirl.com
GREAT MEAL TRAIN RECIPES FOR SOMEONE WHO'S SICK OR IN NEED
From realsimple.com
RECIPE FOR HOMEMADE VEGETABLE SOUP - SPINACH TIGER
From spinachtiger.com
ROASTED BUTTERNUT SQUASH SOUP RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
ROASTED BUTTERNUT SQUASH SOUP (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
CINNAMON ROASTED BUTTERNUT SQUASH - INSPIRED TASTE
From inspiredtaste.net
TOP 43 SO DELICIOUS BUTTERNUT SQUASH SOUP RECIPE RECIPES
From alhikmahfm.dixiesewing.com
ROASTED BUTTERNUT SQUASH SOUP - FEELGOODFOODIE
From feelgoodfoodie.net
PARMESAN-ROASTED BUTTERNUT SQUASH GRATIN RECIPE | EPICURIOUS
From aazhar.us.to
ROASTED BUTTERNUT SQUASH SOUP - BUTTER BE READY
From butterbeready.com
BEETROOT AND BUTTERNUT SQUASH BRUSCHETTA RECIPE - GOODTO.COM
From goodto.com
15 SLOW COOKED LAMB CHOPS IN OVEN RECIPES - SELECTED RECIPES
From selectedrecipe.com
15 EASY BUTTERNUT SQUASH SOUP RECIPE VEGAN - SELECTED RECIPES
From selectedrecipe.com
#time-to-make #course #main-ingredient #preparation #occasion #low-protein #bisques-cream-soups #soups-stews #vegetables #fall #dietary #low-cholesterol #seasonal #low-calorie #low-carb #healthy-2 #low-in-something #squash #4-hours-or-less
You'll also love