Spicy Winter Squash Soup Recipes

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WINTER SQUASH SOUP

Provided by Ina Garten

Time 50m

Yield 4 servings

Number Of Ingredients 10



Winter Squash Soup image

Steps:

  • Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
  • Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.

2 tablespoons unsalted butter
1 tablespoon good olive oil
2 cups chopped yellow onions (2 onions)
1 (15 - ounce) can pumpkin puree (not pumpkin pie filling)
1 1/2 pounds butternut squash, peeled and cut in chunks
3 cups homemade chicken stock or canned broth
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup half - and - half
Creme fraiche, grated Gruyere, or croutons (see Note), for serving (optional)

SPICED BUTTERNUT SQUASH SOUP

My boys LOVE this soup! It's a 'stick to your ribs' soup that everyone will enjoy. Sherry helps to deepen the flavor while half-and-half cream gives an added richness to the soup.

Provided by LuvMyFamily

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 15



Spiced Butternut Squash Soup image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
  • Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
  • Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream.

Nutrition Facts : Calories 298 calories, Carbohydrate 45.2 g, Cholesterol 34.1 mg, Fat 10.6 g, Fiber 5.9 g, Protein 7.1 g, SaturatedFat 5.9 g, Sodium 1854.6 mg, Sugar 7.4 g

3 pounds butternut squash, halved and seeded
2 tablespoons butter
1 medium onion, sliced
1 leek, sliced
2 cloves garlic, sliced
2 (49.5 fluid ounce) cans chicken broth
2 large russet potatoes, peeled and quartered
⅛ teaspoon cayenne pepper
⅛ teaspoon ground allspice
⅛ teaspoon ground nutmeg
⅛ teaspoon ground ginger
salt and pepper to taste
½ cup sherry wine
1 cup half-and-half cream
½ cup sour cream

WINTER SQUASH SOUP WITH A SWEET HEAT

A delicious winter squash soup with a sweet heat taste. Brown sugar gives the sweetness and poblano and jalapeno peppers give the heat. This soup can be made with butternut, acorn, carnival, or delicata squash; it just needs to be a hard winter squash. This will get warmer from the peppers the longer it sits. If you like your soup a little thinner add water or additional chicken broth.

Provided by Molly

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes

Time 2h25m

Yield 6

Number Of Ingredients 9



Winter Squash Soup with a Sweet Heat image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place squash, cut-side down, in a baking pan and add 1-inch of water. Cover pan with aluminum foil.
  • Bake squash in the preheated oven until tender, about 1 hour. Cool until able to handle, about 15 minutes. Scoop flesh into a bowl and discard squash skin.
  • Melt butter in a large pot over medium heat. Cook and stir onion, celery, poblano pepper, and jalapeno pepper in hot butter until softened but not browned, about 15 minutes.
  • Stir chicken broth, cooked squash, and salt into onion mixture; bring to a boil. Reduce heat to low and simmer until flavors blend, about 30 minutes.
  • Blend soup with an immersion blender or in batches in a blender until smooth. Stir brown sugar into soup; simmer for 10 minutes. Adjust brown sugar to taste.

Nutrition Facts : Calories 173.3 calories, Carbohydrate 37 g, Cholesterol 8.9 mg, Fat 2.8 g, Fiber 5.6 g, Protein 4.3 g, SaturatedFat 1.3 g, Sodium 1162.9 mg, Sugar 15.6 g

1 (4 pound) winter squash, halved lengthwise and seeded
1 tablespoon butter
1 large sweet onion, chopped
2 stalks celery, chopped
1 large poblano pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
32 ounces chicken broth
1 teaspoon salt
3 tablespoons brown sugar, or more to taste

QUICK WINTER SQUASH SOUP WITH SPICY TOASTED PUMPKIN SEEDS

Provided by Melissa Clark

Categories     Soup/Stew     Appetizer     Thanksgiving     Quick & Easy     Lime     Squash     Butternut Squash     Fall     Winter     Healthy     Seed     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Servings: Makes 4 servings

Number Of Ingredients 13



Quick Winter Squash Soup with Spicy Toasted Pumpkin Seeds image

Steps:

  • Make soup:
  • In large saucepan over moderately high heat, melt butter. Add shallots and sauté until translucent, about 3 minutes. Stir in squash and stock and bring to boil. Reduce heat and simmer, uncovered, until soup thickens, about 30 minutes.
  • While soup simmers, make pumpkin seeds:
  • In small skillet over moderately high heat, heat oil. Add pumpkin seeds and cook, stirring constantly, until seeds begin to pop, 1 to 2 minutes. Stir in cumin and cayenne pepper and continue to cook, stirring, until fragrant, about 30 seconds. Transfer to bowl and season with generous pinch of kosher or coarse sea salt.
  • Finish and serve:
  • When soup has thickened, remove from heat and stir in lime zest and juice. Season with kosher or fine sea salt and freshly ground black pepper. Ladle into bowls, garnish with pumpkin seeds, and serve.

For soup:
1 tablespoon unsalted butter
3 shallots, finely chopped
2 (12-ounce) packages frozen winter squash purée, thawed
3 cups chicken stock
For pumpkin seeds:
1 tablespoon olive oil
3/4 cup raw green (hulled) pumpkin seeds
3/4 teaspoon ground cumin
Pinch of cayenne pepper
To finish:
1 teaspoon finely grated fresh lime zest
1 tablespoon fresh lime juice

WINTER SQUASH SOUP

I enjoy trying new recipes and adding different seasonings to enhance the flavor. This is a tasty way to serve squash.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 14



Winter Squash Soup image

Steps:

  • In a large saucepan, saute the celery, onion and garlic in butter until tender. Stir in flour until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the squash, parsley, salt, savory, rosemary and nutmeg and pepper. Simmer, uncovered, for 10 minutes or until heated through. Cool slightly., In a blender, process soup in batches until smooth. Return to the pan and heat through. Gradually stir in cream. Cook 5 minutes longer, stirring occasionally.

Nutrition Facts : Calories 170 calories, Fat 10g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 754mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein.

2 celery ribs, chopped
1 medium onion, chopped
1 garlic clove, minced
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups chicken broth
2 cups mashed cooked butternut, acorn or Hubbard squash
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon dried savory
1/4 teaspoon dried rosemary, crushed
1/8 to 1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1 cup half-and-half cream

SPICY WINTER SQUASH SOUP

Spicy and satisfying soup! Olive oil can be cut back to a drizzle for those looking to lighten their fat intake. NOTE:If using curry powder...replace basil with cilantro or parsley.

Provided by Lorrie in Montreal

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11



Spicy Winter Squash Soup image

Steps:

  • Trim edges of squash, cut into four pieces, remove seeds.
  • Steam 12-15 minutes until soft.
  • Scrape the squash from the skin into a blender, add ginger and 2 1/2 cups milk; purée.
  • Sauté onion, celery and garlic in 3 teaspoons olive oil until onions are soft.
  • Reduce heat to low, stir in Cajun spice mix. Stir for 30 seconds, add squash purée and remaining milk.
  • Bring to a boil, simmer for 15 minutes.
  • Add corn and green beans and continue to simmer.
  • Stir in basil.
  • Season with salt to taste.

Nutrition Facts : Calories 331.7, Fat 6.2, SaturatedFat 1.3, Cholesterol 5.1, Sodium 189.2, Carbohydrate 59.3, Fiber 8.1, Sugar 8.6, Protein 16.2

2 1/2 teaspoons cajun seasoning or 2 1/2 teaspoons curry powder
1 1/2 lbs winter squash
2 -3 teaspoons fresh ginger, peeled and minced
1 liter skim milk
2 cups sweet onions, diced
1 cup celery, diced
1 tablespoon garlic, minced
4 teaspoons olive oil
10 ounces frozen corn kernels
10 ounces frozen green beans or 10 ounces frozen green peas
3/4 cup fresh basil leaf, chopped

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  • Preheat oven to 400°F. Using a sharp knife, remove stem from squash, and discard. Cut squash in half lengthwise. Remove seeds and pulp with a spoon, and transfer to a large bowl.
  • While squash is roasting, separate squash seeds from pulp and transfer seeds to a small bowl; discard pulp. Cut greens from white part of leek, and reserve greens for another use or discard.
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  • Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the squash, cut sides down, on the baking sheet and roast for about 30 minutes, or until mostly tender. Let the squash cool for a few minutes, then scoop the flesh into a small bowl and discard the skin. (There might be some bits of squash that aren’t completely cooked, but don’t worry, the rest will cook in the pot with the broth.)
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