Velvety Squash Soup Recipes

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.

Steps:

• Peel, de-seed and chop the squash into half inch chucks.
• Peel and roughly chop the onion.
• Peel and roughly chop the carrot.
• Put all the ingredients (except the cream) in a large saucepan.
• Bring to the boil, then simmer until the squash and carrots are soft.
• Liquidise.
• Add cream to taste.
• Serve! It really is that easy.

Steps:

• Arrange squash and carrots on a large baking sheet.
• Drizzle with olive oil and sprinkle with salt and pepper. Roast in a preheated 425 oven for 20 minutes.
• Meanwhile, drizzle olive oil in a large stock pot over medium heat. Saute onion, celery and garlic for several minutes.
• Add in spices, and cook 1 min longer; remove from heat.
• When squash and carrots are roasted, add to stock pot.
• Add in broth, cover, and cook over low heat about 20 minutes.
• Working in batches, run soup through a blender, or use an immersion blender until smooth.
• Can be served with a dollop of Greek yogurt and pumpkin seeds.

Steps:

• Preheat oven to 425°. Cut each squash in half lengthwise; discard seeds and membranes. Place squash, cut sides down, on a jelly-roll pan coated with cooking spray. Combine onion and oil, tossing to coat. Spread onion mixture onto pan around squash. Bake at 425° for 45 minutes or until squash and onion are tender. Cool slightly. Scoop out squash pulp from skins; discard skins. Place onion and squash pulp in a Dutch oven. Stir in broth and the next 5 ingredients (through pepper); bring to a boil. Reduce heat; simmer 5 minutes. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Return pureed mixture to pan; stir in half-and-half. Cook over medium heat 5 minutes or until thoroughly heated. Garnish with thyme, if desired. Yield: 10 servings (serving size: 1 cup) CALORIES 155 (17% from fat); FAT 3g (sat 1.3g,mono 1.1g,poly 0.5g); PROTEIN 3.2g; CHOLESTEROL 6mg; CALCIUM 118mg; SODIUM 418mg; FIBER 4.2g; IRON 1.8mg; CARBOHYDRATE 32.3g Cooking Light, NOVEMBER 2007

Steps:

• Preheat oven to 425 degrees.
• Cut each squash in half lengthwise; discard seed and membranes.
• Place squash, cut sides down, on a jelly roll pan coated with cooking spray.
• Combine onion and oil, tossing to coat.
• Spread onion mixture onto pan around squash.
• Bake at 425 degrees for 45 minutes or until squash and onion are tender.
• Cool slightly.
• Scoop out squash pulp from skins; discard skins.
• Place onion and squash in a Dutch oven.
• Stir in broth and the next 5 ingredients (through pepper); bring to a boil.
• Reduce heat; simmer 5 minutes.
• Place half of squash mixture in a blender.
• Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
• Place a clean towel over opening in blender lid (to avoid hot splatters).
• Pour into a large bowl.
• Repeat procedure with remaining squash mixture.
• Return pureed mixture to pan; stir in half and half.
• Cook over medium heat 5 minutes or until thoroughly heated.
• Garnish with thyme, if desired.