FRENCH ONION & BUTTERNUT SQUASH SOUP
Rich and robust Swanson Beef Stock brings major flavor to this cheesy, veggie-packed soup, perfect as a meal or a starter if you're hosting friends.
Provided by campbells
Number Of Ingredients 13
Steps:
- In a large heavy-bottomed pot, melt the butter and oil over medium. Add the onions and season with a pinch of salt. Cook, stirring frequently, until the onions are soft and golden, about 30 minutes.
- Increase the heat to medium-high and add ¼ cup of the stock and the butternut squash. Using a wooden spoon, scrape up brown bits from bottom of the pan and continue to cook, stirring frequently until the onions are deep golden, about 10 minutes more.
- Sprinkle flour over onions and squash, and stir to coat. Pour sherry and stock into the pot and add thyme. Bring to a boil and reduce to a simmer. Cook, partially covered, until squash is tender, about 12 minutes. Season with salt and pepper.
- Preheat the oven to broil with a rack in the top third. Arrange the bread on a rimmed baking sheet and broil until golden on both sides, about 1 to 2 minutes per side.
- Line a rimmed baking sheet with foil and arrange four ovenproof bowls on the prepared baking sheet. Ladle the soup into the bowls and top each with 2 or 3 slices of toasted baguette and sprinkle with cheese. Broil until the cheese is melted and golden in spots, watching carefully as broilers vary in strength, about 5 minutes. Serve warm.
CARAMELIZED BUTTERNUT SQUASH SOUP
Fall comfort food at its best. Garnish with fresh homemade croutons and bacon.
Provided by Christel Boyd
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Heat olive oil in a large pot over high heat. Cook and stir squash in hot oil until completely browned, about 10 minutes. Stir onion, butter, sea salt, and cracked white pepper into the squash; cook and stir together until the onions are completely tender and beginning to brown, about 10 minutes.
- Pour chicken broth and honey over the mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until the squash is tender, about 5 minutes.
- Pour the mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.
- Stir cream, nutmeg, salt, and ground white pepper into the soup to serve.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 24.9 g, Cholesterol 22.9 mg, Fat 10.3 g, Fiber 5.1 g, Protein 2.9 g, SaturatedFat 4.6 g, Sodium 788.4 mg, Sugar 6.7 g
BUTTERNUT SQUASH SOUP II
This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house.
Provided by Maplebird
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
- Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
Nutrition Facts : Calories 305.1 calories, Carbohydrate 59.7 g, Cholesterol 20.9 mg, Fat 6.8 g, Fiber 9.5 g, Protein 6.9 g, SaturatedFat 3.8 g, Sodium 1151.4 mg, Sugar 10.5 g
ROASTED BUTTERNUT SQUASH AND RED ONIONS
Here is an easy, healthy addition to a Thanksgiving feast or weekday dinner from Yotam Ottolenghi and Sami Tamimi, which was included in a Julia Moskin video feature in 2013. Chop up a few red onions and a butternut squash, roast them in high heat, and drizzle them with tahini sauce, herbs and pistachios. That's it. (Keep an eye on the onions, though. They may cook faster than the squash.)
Provided by Julia Moskin
Categories dinner, side dish
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 475 degrees. Lightly coat two large baking sheets with olive oil.
- Peel onions, leaving root ends intact. Cut each onion in half from stem to root. Cut each half into 4 wedges, leaving the root intact so that each wedge holds together. Spread on a baking sheet, sprinkle with salt and pepper and drizzle with oil.
- Put the squash in a large mixing bowl. Add 1/4 cup olive oil, 1 teaspoon salt and about 1/4 teaspoon pepper; toss to coat. Spread on a baking sheet, peel side down (if intact).
- Place both pans in oven and roast for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions, as they may cook faster than the squash and need to be removed earlier.
- If using nuts, pour 1 tablespoon oil into a small frying pan and place over medium-low heat. Add nuts and 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown and smell toasty. Immediately remove from the heat and dump onto a cutting board to stop the cooking. If using pistachios, chop coarsely when cool enough to handle.
- To make tahini sauce, place tahini in a bowl. Add lemon juice, 1/4 cup water, garlic and 1/4 teaspoon salt. Whisk until sauce is the consistency of honey, adding more water or a tablespoon of olive oil if necessary.
- When the vegetables are cooked, set aside until ready to serve. (The vegetables should be served the same day they are made. They can be served at warm room temperature, or reheated just before serving.)
- To serve, combine vegetables on a large serving platter. If using tahini sauce, drizzle on top. Sprinkle herbs and, if using, nuts on top and serve.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 10 grams, Carbohydrate 24 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 508 milligrams, Sugar 6 grams
More about "squash and red onion soup recipes"
ROASTED BUTTERNUT SQUASH & RED ONION SOUP
From surreyfarms.net
Estimated Reading Time 2 mins
BUTTERNUT SQUASH SOUP RECIPE - LOVE AND LEMONS
From loveandlemons.com
RED KURI SQUASH SOUP RECIPE - ALICE WATERS - FOOD & WINE
From foodandwine.com
HOW TO PREPARE AND COOK RED KURI SQUASH - ALLRECIPES
From allrecipes.com
MARY BERRY'S BUTTERNUT SQUASH SOUP RECIPE - BBC FOOD
From bbc.co.uk
ROASTED BUTTERNUT SQUASH SOUP - EASY VEGAN RECIPE!
From themediterraneandish.com
4.9/5 (40)Calories 181 per servingCategory Soup
ROASTED BUTTERNUT SQUASH SOUP WITH CARAMELIZED RED ONION
From bigoven.com
Reviews 1Cuisine AmericanRatings 1Category Soups, Stews And Chili
HOUSE & HOME - CREAMY SQUASH & ONION SOUP RECIPE
From houseandhome.com
Estimated Reading Time 1 min
SQUASH AND RED PEPPER SOUP: THICK, VELVETY & WARMING
From tinandthyme.uk
BUTTERNUT SQUASH SOUP RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
WHITE BEAN, RICE AND DILL SOUP RECIPE - NYT COOKING
From cooking.nytimes.com
EASY TOMATO AND RED PEPPER SOUP - DISHING OUT HEALTH
From dishingouthealth.com
CURRY SOUP WITH CHICKPEAS AND POTATOES - BOWL OF DELICIOUS
From bowlofdelicious.com
GARLICKY 3-CHEESE STUFFED SPAGHETTI SQUASH
From more.ctv.ca
BEST SOUP RECIPES - THE NEW YORK TIMES
From nytimes.com
BUTTERNUT SQUASH AND CARROT SOUP RECIPE: HOW TO MAKE IT
From mybestrecipes.net-freaks.com
CREAMY WHITE BEAN SOUP WITH SAGE GREMOLATA RECIPE
From simplyrecipes.com
SIMPLEST RED KURI SQUASH SOUP - NOURISHED KITCHEN
From nourishedkitchen.com
ROASTED ONION SQUASH & PEPPER SOUP | ABEL & COLE
From abelandcole.co.uk
ROASTED BUTTERNUT SQUASH AND RED ONION WITH TAHINI AND ZA'ATAR …
From seriouseats.com
ONION SQUASH SOUP - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
BUTTERNUT SQUASH SOUP RECIPE | JAMIE OLIVER SOUP RECIPES
From jamieoliver.com
TOP 41 RED LENTIL AND SQUASH CURRY SOUP RECIPES
From laurent490.dixiesewing.com
BUTTERNUT SQUASH SOUP WITH A LATIN TWIST RECIPE - SUNSET …
From sunset.com
ZUCCHINI ONION PEPPERS - RECIPES - COOKS.COM
From cooks.com
ROASTED BUTTERNUT SQUASH AND RED PEPPER SOUP - EAT LOVE EAT
From eatloveeats.com
You'll also love