VELVET BUTTERNUT SQUASH SOUP
A taste bud-tastic smooth soup that is so easy to make! The cream is optional, but adds to the velvet texture of the finished soup. But without it it is pretty much fat free!
Provided by Marychef
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
BUTTERNUT SQUASH SOUP
I've tried several butternut soups and this is the best of the bunch. Every part of the squash gets used, adding lots of flavor. You can store it in the refrigerator (or so I hear) and reheat, but never boil, the soup.
Provided by sugarpea
Categories Onions
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Cut squash in half lengthwise and crosswise, scrape seeds and strings from squash and reserve.
- In a Dutch oven or large saucepan, saute the shallot in the butter until translucent, about 3 minutes; add the reserved seeds and scrapings and cook, stirring another 4 minutes.
- Add water and salt and bring to a boil; place a steamer basket in the pot; put squash in basket, skin side up; reduce heat to medium low, cover and steam 30 minutes or until squash is tender.
- Cool squash; remove flesh and set aside, throw away skins; strain the steaming liquid and throw away the solids; there should be 1 1/4 to 1 1/2 cups of liquid.
- In a blender, puree the squash a bit at a time; add enough of the liquid to make a smooth and creamy consistency; transfer each batch to a saucepan.
- Stir in any remaining liquid, the cream and brown sugar; warm over low heat until hot; add nutmeg and salt to taste; serve in soup bowl and garnish with a sprinkling of paprika.
Nutrition Facts : Calories 368.1, Fat 22.9, SaturatedFat 14.2, Cholesterol 71.3, Sodium 38.4, Carbohydrate 43.1, Fiber 6.8, Sugar 8.7, Protein 4.3
BAJA BUTTERNUT SQUASH SOUP
From EatingWell: January/February 2009 http://www.eatingwell.com/recipes/baja_butternut_squash_soup.html This silky-smooth butternut soup gets a hit of spice from chipotle, cloves and cumin. Adapted from Chef Jesùs González, Chef of La Cocina Que Canta at Rancho La Puerta.
Provided by Queen Dana
Categories Vegetable
Time 1h
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Cut squash in half and seed. Place the halves on a baking sheet, cut-side down. Bake until tender when pierced with a knife, 45 minutes to 1 hour. Scoop out flesh when cool enough to handle.
- Heat oil in a large saucepan over medium heat. Add celery, onion and carrot and stir to coat. Cover, reduce heat to medium-low and cook, stirring frequently, until soft, 8 to 10 minutes. Stir in the squash flesh, cumin, chipotle to taste and cloves. Add broth and simmer, covered, until the vegetables are very tender, 20 to 25 minutes.
- Puree the soup with an immersion blender or a regular blender (in batches) until smooth. (Use caution when pureeing hot liquids.) Season with salt and pepper. Garnish with a drizzle of yogurt and sprinkle of chives (or parsley).
- Tips & Notes.
- Make Ahead Tip: Cover and refrigerate the soup for up to 3 days.
- Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle can be found in the specialty-spice section of most supermarkets or online at penzeys.com.
Nutrition Facts : Calories 48.9, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.2, Sodium 255.3, Carbohydrate 10.5, Fiber 1.8, Sugar 3.1, Protein 1.6
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- Heat oil in a large saucepan over medium heat. Add celery, onion and carrot and stir to coat. Cover, reduce heat to medium-low and cook, stirring frequently, until soft, 8 to 10 minutes. Stir in the squash flesh, cumin, chipotle to taste and cloves. Add broth and simmer, covered, until the vegetables are very tender, 20 to 25 minutes.
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