TOMATO SQUASH SOUP
Provided by Molly Yeh
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Place the squash halves cut side up on a baking sheet and brush the insides with 1/2 tablespoon of the olive oil. Sprinkle evenly with 1/4 teaspoon salt, a few turns of black pepper, the cinnamon, paprika, cayenne, and cloves and bake until a fork pokes easily into the center. Begin checking for doneness after 1 hour.
- Meanwhile, in a large pot, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion and remaining 1/2 teaspoon salt. Cook, stirring, until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and thyme and cook for 2 more minutes. Transfer the mixture to a blender or food processor, add the tomatoes with their juices, and blend until very smooth. Return the mixture to the pot.
- Scoop the insides out of the squash and place it in the blender with the vegetable broth and blend until very smooth. Add it to the pot, bring it to a boil over high heat, then reduce to a simmer. Simmer, covered, for 20 minutes, stirring occasionally. Taste and adjust seasonings as desired. Ladle into bowls, drizzle with olive oil, and top with grated Parmesan.
TOMATILLO SOUP
This is a great soup that can be spiced up or tamed down depending on your individual taste. Keep in mind that you if can not purchase fresh tomatillos at your local grocery store you can substitute with canned tomatillos, drained and chopped. Try garnishing with sour cream, as indicated in the recipe. Top with a leaf of cilantro.
Provided by Holly
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil over high heat in a large saucepan or Dutch oven. Saute chicken in oil until both sides are browned, approximately 2 minutes per side. Remove the chicken, and set aside.
- Add onions and garlic to saucepan, and saute until golden. Stir in the tomatillos, jalapeno peppers, and broth. Bring to a boil. Reduce heat, cover the pot, and simmer for about 15 minutes.
- Puree vegetables in batches in a blender or food processor. Return to pot, and reheat. At this point taste the soup; if not piquant enough, add cayenne pepper or pepper sauce.
- Slice the chicken into thin slices, and then shred. Stir into soup. Season to taste with salt and pepper.
- When ready to serve, stir in the minced cilantro and ladle into bowls. Put a dollop of sour cream on top of each portion, and let it melt a bit. Top each dollop with a single cilantro leaf, and serve immediately.
Nutrition Facts : Calories 159.1 calories, Carbohydrate 7.4 g, Cholesterol 27 mg, Fat 10.1 g, Fiber 2 g, Protein 10.5 g, SaturatedFat 2.4 g, Sodium 43.3 mg, Sugar 4 g
TOMATILLO AND SQUASH SOUP
This is from The New Vegetarian Epicure, by Anna Thomas. I have not tried it yet, but I need to take the book back to the library! She says that if you cannot find kabocha squash, you can use buttercup, Hubbard, Delicata, or, in a pinch, acorn. Read the directions through before you begin, because they are arranged so that while one thing is cooking, you are preparing something else.
Provided by Nose5775
Categories Vegetable
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- Remove and discard the husks from the tomatillos.
- Wash them and cut in half.
- Trim the tomatoes and quarter them.
- Quarter and slice the onions.
- Arrange the tomatillos, tomatoes, and all but one clove of the unpeeled garlic on a cookie sheet.
- Sprinkle lightly with salt.
- Roast for 35-45 minutes, until the vegetables are soft and beginning to char in spots.
- Remove and let cool for a few minutes.
- While the vegetables are roasting, combine the diced squash, the vegetable broth, and 2 cups of water in a large soup pot.
- Simmer, covered, for at least 45 minutes, or until the squash is very tender.
- While everything else is cooking, heat the olive oil in a large skillet and add the onions and the remaining clove of garlic, peeled and minced, and a dash of salt.
- Cook over medium heat, stirring often, until the onions are caramelized to a dark golden brown.
- When the roasted vegetables are cool enough to handle, scrape the red tomatoes off their skins with a spoon.
- Squeeze the soft garlic out of the husks and discard the husks.
- Combine the red tomato pulp, the tomatillos, and the soft garlic in a blender or food processor with a little water, and puree them.
- Add the puree to the broth and squash, along with the caramelized onions and the chopped cilantro.
- If the broth has greatly reduced during cooking, add some water.
- Toast the dried red chiles in a hot pan or over a flame until they blister or show black spots.
- Chop them, removing some of the seeds if you want to reduce the heat, and stir them into the soup.
- Simmer everything together for 5-10 minutes.
- Serve hot, with warm corn tortillas or any good bread.
TOMATO SOUP WITH SQUASH AND KALE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350˚ F. Line a baking sheet with parchment paper. Heat 2 tablespoons olive oil in a large dutch oven or other heavy pot over medium-high heat. Add the bacon, onion and a big pinch each of salt and pepper. Cook, stirring, until the onion is tender, 6 to 8 minutes. Add the garlic and thyme and cook until softened, about 1 minute.
- Add the tomatoes, chicken broth, 1/2 teaspoon salt and a few grinds of pepper to the pot; bring to a boil. Add the squash and kale; return to a boil. Reduce to a steady simmer and cook, stirring occasionally, until the squash and kale are very tender, 15 to 18 minutes. Season with salt and pepper, if needed.
- Meanwhile, combine the oyster crackers, remaining 2 tablespoons olive oil, the paprika and a big pinch of salt in a medium bowl. Toss until evenly coated. Spread out on the prepared baking sheet and bake, stirring once, until lightly browned and toasted, about 10 minutes.
- To serve, divide the soup among bowls and top with some of the spiced oyster crackers. Serve the remaining crackers on the side.
Nutrition Facts : Calories 450, Fat 22 grams, SaturatedFat 4 grams, Cholesterol 9 milligrams, Sodium 1137 milligrams, Carbohydrate 53 grams, Fiber 9 grams, Protein 16 grams, Sugar 10 grams
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