SMOKEY BUTTERNUT SQUASH SOUP
I loved this recipe so much the first time I decided to make it for Thanksgiving. I doubled the recipe and got some enthusiastic feedback from my family. Hope you enjoy this recipe! Minus the goat cheese it is completely vegan and perfect for someone with lactose intolerance. Check out my blog for more recipes.
Provided by TheStarvingMusiciansKitchen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a roasting pan with a large sheet of aluminum foil.
- Toss butternut squash, shallot, 2 tablespoons canola oil, paprika, chili powder, chipotle powder, and ginger together in a bowl until evenly mixed and coated. Pour into prepared roasting pan and wrap aluminum foil around squash mixture.
- Bake in the preheated oven until squash is tender, 30 to 40 minutes.
- Heat 1 tablespoon canola oil in a cast-iron skillet over medium heat. Cook and stir reserved butternut squash seeds, pinch salt, and pinch ground black pepper in the skillet until lightly toasted, 5 minutes. Add Brussels sprouts leaves and cook, stirring occasionally, until leaves are slightly crispy and seeds are browned, 10 to 15 minutes. Stir maple syrup into seed mixture and immediately remove from heat.
- Pour butternut squash mixture and almond milk into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until soup is smooth.
- Pour butternut squash soup into bowls and top with squash seeds and Brussels sprouts mixture, pomegranate seeds, and goat cheese.
Nutrition Facts : Calories 243.4 calories, Carbohydrate 38.8 g, Cholesterol 4.6 mg, Fat 10 g, Fiber 5.9 g, Protein 4.8 g, SaturatedFat 1.8 g, Sodium 91.9 mg, Sugar 15.5 g
SMOKY SQUASH SOUP
This butternut squash soup gets a bit of smokiness from chipotle peppers and a bit from smoked paprika.
Provided by Food Network Kitchen
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large wide pot over medium heat. Add the cumin and onion and cook, stirring occasionally, until softened, about 3 minutes. Add the tomato paste, carrots and chipotles and cook, stirring, until the carrots brown, about 8 minutes.
- Increase the heat to high and stir in the potatoes and squash, making sure they are well coated. Season generously with salt and pepper and continue to cook until the potatoes begin to soften, about 5 minutes more. Pour in the broth and bring to a boil.
- Adjust the heat to maintain a simmer, cover and cook until the potato and squash are tender, about 15 minutes. Carefully puree the soup in batches in a blender until smooth or with an immersion blender in the pot. Rewarm over medium heat and adjust the seasoning with additional salt and pepper. Serve with a dusting of smoked paprika.
- Copyright 2016 Television Food Network, G.P. All rights reserved
BUTTERNUT SQUASH SOUP RECIPE BY TASTY
If there's one thing you should be eating more of this fall, it's butternut squash soup (the homemade kind, of course). This seasonal recipe is easy to whip together in no time, and you can make a big batch at once to freeze for lazy nights or on-the-go work lunches.
Provided by Merle O'Neal
Categories Sides
Time 45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Melt the butter in a large pot over medium heat, then add the garlic and onion and sauté for 1-2 minutes, until the onion is translucent.
- Add the potato, celery, carrot, salt, and pepper. Sauté for 3 minutes.
- Add the butternut squash, broth, water, bay leaf, and thyme and stir. Bring to a boil.
- Cover and reduce the heat to low. Simmer for 25-30 minutes.
- Remove the thyme stems and bay leaf.
- Use an immersion or countertop blender to blend the soup until smooth.
- Let cool for 2 minutes, then serve.
- Enjoy!
Nutrition Facts : Calories 680 calories, Carbohydrate 56 grams, Fat 47 grams, Fiber 3 grams, Protein 1 gram, Sugar 14 grams
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SMOKED BUTTERNUT SQUASH SOUP - DERRICK RICHES
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5/5 (3)Category Main Course, SoupAuthor Sabrina BakshCalories 234 per serving
- In a large pot, heat olive oil. Add carrots and cook for 3 minutes, stirring often. Place diced apples into pot and cook for an additional 2-3 minutes. Add wine and cook for 1-2 minutes. Next, pour in the broth, turn up the heat to medium and let cook for 10 minutes. Reduce heat to low and add smoked squash, spices, herbs, and salt and pepper. Cook for 25-30 minutes. Check during the cooking process to see if the soup needs more broth. While this soup is a bit thicker, it shouldn't have be overly thick. Once carrots have softened, remove soup from heat and let sit for 5 minutes. Using an immersion blender, carefully blend soup until, carrots, squash, and apples are pureed and well combined. Return pot to medium heat, add half and half and cook for an additional 2-3 minutes. Taste soup, and adjust seasonings accordingly.
- To serve: Add a few ladles full of soup to bowl and top with chopped parsley, yogurt or sour cream, and seeds/nuts of choice..
DECADENTLY DELICIOUS SMOKED BUTTERNUT SQUASH SOUP
From amazingribs.com
3.3/5 (55)Servings 4Cuisine American
- Fire up. Prepare a grill for 2-zone cooking. On a charcoal grill, place a chimney full of lit charcoal briquets to one side of the grill's charcoal grate in order to create direct and an indirect cooking zones. You want one side scorching hot and the other side at about 325°F. Add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is as hot as possible and the other half is approximately 325°F. Add a wood chip filled smoker box or smoking pouch to the gas grill according to manufacturer’s instructions for flavor.
- Lay a sheet of aluminum foil on the cool side of the grill, and place the two halves of butternut squash cut side up on the foil. The foil will help keep the squash from sticking to the grill as it roasts.
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