ROASTED BUTTERNUT SQUASH AND FENNEL SOUP WITH CITRUS
Roasted butternut squash, fresh fennel, onions, and garlic are blended with spices, marmalade, and cream for a deliciously decadent soup that's the perfect starter for your holiday feast! My favorite way to garnish the soup is to whip up additional heavy cream until soft peaks form, then top each bowl with a small dollop. I then lightly drizzle each dollop with extra marmalade that's been melted in the microwave for 10 to 20 seconds.
Provided by France C
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a large rimmed baking sheet with parchment paper.
- Combine butternut squash, fennel, onion, and garlic on the baking sheet. Drizzle with oil and salt and toss until well combined.
- Roast vegetables in the preheated oven until soft and lightly browned, 35 to 40 minutes.
- Puree 1/2 of the vegetable mixture in a blender with 1/2 of the broth until smooth. Pour mixture into a large saucepan set over low heat. Puree the rest of the vegetables and broth; add to the saucepan.
- Stir in marmalade and pumpkin and heat through over low heat. Stir in cream before serving. Season with salt and pepper.
Nutrition Facts : Calories 298.1 calories, Carbohydrate 42.1 g, Cholesterol 31.2 mg, Fat 14.8 g, Fiber 6.2 g, Protein 4.3 g, SaturatedFat 5.6 g, Sodium 1041 mg, Sugar 14.7 g
ANISE-SPICED SQUASH SOUP WITH FENNEL CHIPS
Categories Soup/Stew Vegetable Vegetarian Fennel Squash Butternut Squash Winter Healthy Gourmet
Yield Makes about 9 cups
Number Of Ingredients 16
Steps:
- Make soup:
- Cook fennel, squash, onion, and anise seeds in butter in a 6- to 8-quart pot over moderate heat, covered, stirring occasionally, 15 minutes. Add water and simmer, covered, until squash is very tender, 25 to 30 minutes.
- Purée soup in batches in a blender (use caution when blending hot liquids) and season with salt and pepper.
- Make fennel chips:
- Preheat oven to 225°F.
- Boil water and sugar in a small saucepan, stirring, until sugar is dissolved. Remove from heat and add lemon juice. Cut fennel bulb lengthwise into paper-thin slices using a mandoline or other manual slicer. Pour sugar mixture over fennel in a bowl and let stand 5 minutes.
- Put Silpat or Exopat pad on a baking sheet. Shake off excess liquid from fennel slices and arrange on pad in 1 layer (don't let slices touch). Bake in middle of oven 1 hour, or until dry and crisp. Working quickly, carefully peel chips off liner and transfer to a rack to cool. Top soup with chips.
- *Available at bakeware shops and by mail order from Bridge Kitchenware, (800) 274-3435 or (212) 838-1901
SPICED SQUASH SOUP
Steps:
- For the soup: Put the oil into a large saucepan and, when it is hot, add the ginger, coriander seeds, cumin seeds, fenugreek seeds and paprika and cook for 1 minute. Add the butternut squash and broth and bring to a simmer. Cook until the squash is very tender, 25 to 30 minutes.
- Working in small batches, puree the squash and liquid in a blender until smooth. Taste and adjust seasoning. Pour into a clean pot to reheat.
- For the asparagus: Place a skillet over medium heat and add the butter. When it begins to foam, add the fennel seeds, salt and asparagus and saute for a few minutes until the asparagus is bright green and tender but still crunchy.
- To serve: Ladle the hot soup into a serving bowl and garnish with the asparagus.
- Cook's Note: When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
BUTTERNUT SQUASH SOUP WITH STAR ANISE AND GINGER SHRIMP
Make and share this Butternut Squash Soup With Star Anise and Ginger Shrimp recipe from Food.com.
Provided by kyle martin
Categories Vegetable
Time 1h10m
Yield 8 bowls, 8 serving(s)
Number Of Ingredients 12
Steps:
- Toss shrimp with ginger in a bowl and marinate, chilled, 30 minutes.
- Cook shallot, garlic, and anise in butter in a 3-quart heavy saucepan over moderate heat, stirring until shallot is softened, about 5 minutes.
- Add squash, stock, and water and simmer uncovered until squash is very tender, about 20 minutes.
- Remove star anise.
- Puree soup in 2 batches in a blender until smooth, about1 minute per batch, then transfer to cleaned pan and keep warm, covered.
- Sprinkle shrimp with salt.
- Heat oil in a large skillet over moderately high heat until hot but not smoking, then sauté shrimp in 2 batches, stirring until just cooked through, about 3 minutes per batch, transferring to paper towels.
- Bring soup to a simmer and season with salt and pepper.
- Divide among 8 bowls and mound 3 shrimp in each bowl.
- Garnish with cilantro sprigs.
SPICED WINTER SQUASH WITH FENNEL
Warm spices, a little olive oil and less than an hour in the oven transform fall vegetables into a tasty side dish. From Bon Appetit.
Provided by CulinaryQueen
Categories Onions
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Position rack in bottom third of oven and preheat to 425F/220°C.
- The squash should be peeled, halved lengthwise, seeded and cut into 1" pieces.
- Trim the fennel and cut lengthwise into 1" wedges.
- Peel onions and leaving root end intact, cut into 1/2" wedges.
- Place all the cut-up vegetables into a large mixing bowl. Set aside.
- In a glass bowl or measuring cup, combine the olive oil, cumin, cinnamon, paprika, turmeric, salt and pepper. Mix to blend.
- Pour the spice mix over the veggies and toss to coat.
- Grease a roasting pan with the 1 tablespoon of oil and then tip the vegetables into the pan and spread evenly. Use a rubber spatula to get the remaining oil and spices out of the bowl.
- Roast until the vegetables are tender and browned, turning once or twice, about 45 minutes.
- Serve and enjoy!
Nutrition Facts : Calories 389.5, Fat 21, SaturatedFat 2.9, Sodium 194.5, Carbohydrate 53, Fiber 10.7, Sugar 11.1, Protein 5.3
SPICED WINTER SQUASH WITH FENNEL
Categories Vegetable Side Roast Christmas Thanksgiving Vegetarian Quick & Easy Low/No Sugar Spice Fennel Butternut Squash Winter Healthy Vegan Cinnamon Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Position rack in bottom third of oven and preheat to 450°F. Combine squash, fennel, and onion on heavy large rimmed baking sheet. Add oil and toss to coat. Mix all spices in small bowl to blend. Sprinkle spice mixture over vegetables and toss to coat. Sprinkle with salt and generous amount of pepper. Roast until vegetables are tender and browned, turning once, about 45 minutes. Transfer to shallow dish and serve.
SPICED WINTER SQUASH WITH FENNEL
My brother made this from a recipe my SIL got on-line. It's originally from Bon Appetit. I loved the way the fennel and squash tasted, asked her for the recipe, and here it is! Good fall recipe, for Thanksgiving or Christmas (which is what my brother made it for). We never celebrate Christmas on Christmas which is why I'm able to post it early.
Provided by Kumquat the Cats fr
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Position rack in bottom third of oven and preheat to 450°F.
- Combine squash, fennel and onion on heavy large rimmed baking sheet. Add oil and toss to coat.
- Mix all spices in small bowl to blend. Sprinkle spice mixture over vegetables and toss to coat.
- Sprinkle generously with salt and pepper.
- Roast until vegetables are tender and browned, turning once, about 45 minutes.
- Transfer to shallow dish and serve.
Nutrition Facts : Calories 147, Fat 4, SaturatedFat 0.6, Sodium 46.1, Carbohydrate 29.2, Fiber 6.4, Sugar 5.4, Protein 3
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