BUTTERNUT SQUASH, POTATO AND GINGER SOUP
Top this gorgeous autumnal soup with toasted pepitas and fresh rosemary.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 12
Steps:
- Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 4 to 5 minutes. Add the potato, ginger, nutmeg, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
- Add the butternut squash and simmer until the potatoes and squash are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
- Stir in the cream and reheat the soup if necessary, adjusting the consistency with water and seasoning with additional salt and pepper.
- Serve hot drizzled with more cream if using and a sprinkled with pepitas and thyme.
SWEET VEGAN BUTTERNUT SQUASH SOUP
This sweet, nutty-flavored squash soup is perfect for cold, fall days. Get ready for a warm hug for your insides. Drizzle with olive oil, non-dairy cream, pumpkin seeds, and fresh thyme, if desired.
Provided by Happy as a Yam
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Coat a baking sheet with olive oil.
- Place butternut squash and sweet potato cut-sides down on the baking sheet.
- Bake in the preheated oven until easily pierced with a knife, 45 to 50 minutes. Remove from the oven and let sit until cool enough to handle.
- While squash and potato are cooking, heat 3 tablespoons oil in a skillet over medium-high heat. Add garlic and fresh sage and cook until garlic is browned and sage is crispy, 3 to 5 minutes. Remove sage to a paper-towel lined plate. Transfer garlic to a blender.
- Scoop out the flesh of the butternut squash and potato using a spoon and transfer to the blender with garlic. Discard squash and potato skins. Add maple syrup and 1 cup vegetable broth to the blender and process until smooth, 1 to 2 minutes.
- Strain through a sieve to remove any lumps and transfer into a large pot. Add remaining 3 cups vegetable broth, bay leaves, cinnamon stick, 1 tablespoon thyme, and salt. Bring to a simmer over medium heat, then reduce heat to low and simmer for 30 minutes. Season with pepper and sprinkle with crushed sage leaves.
Nutrition Facts : Calories 220.7 calories, Carbohydrate 39 g, Fat 7.4 g, Fiber 6.4 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 724.4 mg, Sugar 10.2 g
POTATO AND SQUASH SOUP
Make and share this Potato and Squash Soup recipe from Food.com.
Provided by ChrysalisUnfurled
Categories Lunch/Snacks
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In large saucepan melt butter over low heat.
- Cover and cook onion 3 to 5 minutes or until soft.
- Stir in potatoes and squash coating evenly.
- Pour in stock; cover and bring to boil over high heat.
- Reduce heat and simmer for about 30 minutes or until veggies are tender.
- Remove from heat.
- Mash veggies lightly to thicken soup but do not puree.
- Stir in spinach, green onions, pepper to taste.
ACORN SQUASH AND SWEET POTATO SOUP (VEGETARIAN)
This is one of my favorite soups. It can easily be vegan-ized by substituting the cream with plain soy milk. The original recipe is from the book "1000 Vegetarian Recipes from Around the World"
Provided by veganfeline
Categories Yam/Sweet Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375F / 190C.
- Cut the sweet potato, squash and shallot in half lengthwise. Brush the cut sides with oil.
- Put the vegetables, cut sides down in a shallow roasting pan with the garlic cloves.
- Roast in the preheated oven for about 40 minutes until tender and light brown.
- When cool, scoop the flesh from the potatoe and squash halves and put in a pan with the shallots. Remove the garlic peel and add the soft insides to the other vegetables.
- Add the broth and a pinch of salt.
- Bring to just a boil, then reduce the heat and simmer, partially covered, stirring occasionally, until vegetables are very tender (about 30 minutes.).
- Let the soup cool slightly, then transfer to a blender and puree until smooth (working in batches if necessary).
- Return the soup to the pan and stir in the cream.
- Season to taste and simmer for 5-10 minutes until completely heated through.
Nutrition Facts : Calories 151.9, Fat 6.2, SaturatedFat 2.8, Cholesterol 13.2, Sodium 44.4, Carbohydrate 23.2, Fiber 2.9, Sugar 2.5, Protein 2.5
ROASTED WINTER VEGETABLE AND SQUASH SOUP
Winter squash and root vegetables are pan-roasted with herbs, then simmered in vegetable stock. I served this at Thanksgiving and it was unique, delicious, and vegan! Serve topped with chopped parsley (or sour cream, if you don't need this dish to be vegan.)
Provided by shangobunni
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Heat olive oil in a deep skillet. Add onion and saute over medium heat for 3 to 4 minutes. Add pumpkin, butternut squash, carrots, parsnip, and turnip. Season with salt and pepper. Stir to combine. Cook for 5 minutes, uncovered, stirring occasionally.
- Add thyme, rosemary, sage, parsley, and bay leaves to the pot, tucking the sprigs down into the vegetables so they can release their oils. Add garlic and continue to stir occasionally. Be careful not to let the garlic burn. Reduce heat and simmer, covered, for 5 minutes.
- Heat vegetable stock in a separate pot. Add all the vegetables from the skillet. Check seasoning and adjust if necessary. Simmer until vegetables are tender, about 15 minutes. Retrieve all herb sprigs. Serve as is or allow soup to cool and blend in a blender to desired consistency.
Nutrition Facts : Calories 354.3 calories, Carbohydrate 56.9 g, Fat 15.2 g, Fiber 12.8 g, Protein 7 g, SaturatedFat 2.3 g, Sodium 345.9 mg, Sugar 11.1 g
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