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.
ROASTED BUTTERNUT SQUASH CREAM SOUP WITH GINGER
This is our favorite butternut squash soup and the whole family loves it. I usually make a huge pot of soup and freeze parts of it before adding the cream. I like my soup thick, so I don't add a ton of vegetable broth, but feel free to thin it out with more broth.
Provided by AnnaLena
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Brush cut side of butternut squash with olive oil and place on a baking sheet, cut-side down.
- Bake in the preheated oven until peel is crinkly and butternut squash is soft, about 40 minutes. Scrape flesh into a bowl with a spoon and set aside.
- Melt butter in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Add squash flesh, 2 cups hot broth, and ginger. Season with ginger, curry, cumin, sugar, salt, and pepper. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes.
- Puree soup with an immersion blender until smooth. Add more hot broth for a thinner soup. Stir in cream and season to taste with sugar, apple cider vinegar, cayenne pepper, and salt.
Nutrition Facts : Calories 326.7 calories, Carbohydrate 51.4 g, Cholesterol 37.3 mg, Fat 14.1 g, Fiber 8.5 g, Protein 5.1 g, SaturatedFat 7.4 g, Sodium 269.5 mg, Sugar 14 g
BUTTERNUT GINGER SOUP
Make and share this Butternut Ginger Soup recipe from Food.com.
Provided by x_Gaz
Categories Vegan
Time 50m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- in a 3-quart saucepan, saute the squash, carrots, celery, onion, and ginger in the olive oil until tender.
- Add the vegetable broth and bring to a boil, reduce heat to low, cover and simmer for 40 minute stirring occasionally.
- Puree soup in a blender or food processor. Reheat on stove if necessary.
- Add salt to taste.
Nutrition Facts : Calories 218.7, Fat 11.2, SaturatedFat 1.6, Sodium 52.4, Carbohydrate 31.4, Fiber 5.9, Sugar 7.2, Protein 2.9
BUTTERNUT AND GINGER SOUP
A warming winter soup. If you don't want it too spicy, you could use less ginger and/or garlic.
Provided by lenny_lennartz
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the olive oil in a large pot.
- Add all the chopped vegetables. Stir-fry them until they start to brown.
- Add the vegetable stock.
- Simmer until all the vegetables are cooked and soft.
- Blend.
- Season as required.
BUTTERNUT SQUASH, CINNAMON AND GINGER SOUP
Wonderful soup, the cinnamon and ginger add the perfect about of spice for your taste-buds while the molasses and honey make this so sweet and creamy.
Provided by kelly in TO
Categories Stocks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a nonstick saucepan sprayed with vegetable spray, heat the oil over medium-low heat. Stir in the garlic and leeks. Cook, covered, for 3 minutes or until softened.
- Stir in the squash, stock, carrot, cinnamon and ginger and bring to a boil, then reduce heat to medium-low, cover and cook for 15 to 20 minutes or until the vegetables aretender. Add the molasses and honey.
- Transfer the soup to a food processor or blender and purée until smooth. Garnish with a dollop of yogurt or sour cream.
Nutrition Facts : Calories 205.6, Fat 3.8, SaturatedFat 0.8, Cholesterol 5.1, Sodium 258.8, Carbohydrate 39.7, Fiber 4, Sugar 18.2, Protein 6.3
BUTTERNUT SQUASH SOUP WITH GINGER
Butternut Squash Soup with Ginger
Categories Soup/Stew Ginger Bake Butternut Squash Fall Bon Appétit
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes. Using paring knife, remove peel from squash; discard peel. Cut squash into 2-inch pieces. Heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic and cinnamon. Cover pot and cook until onion is tender, about 15 minutes. Add squash and 5 cups chicken broth. Bring to boil. Reduce heat to medium-low. Cover and simmer 10 minutes. Discard cinnamon.
- Working in batches, purée soup in blender. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Return soup to pot. Season soup with salt and pepper. Bring to simmer, thinning soup with more broth if necessary. Ladle into bowls. Sprinkle with parsley and serve.
ROASTED BUTTERNUT SQUASH AND GINGER SHEET PAN SOUP
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed sheet pan with parchment paper.
- Place the butternut squash, baby carrots, garlic and onion in a large mixing bowl. Add the oil, salt and pepper and toss to coat.
- Transfer the squash mixture to the lined sheet pan and spread the mixture evenly across the pan. Bake until the onions are lightly browned, 40 to 45 minutes. Allow to cool slightly.
- Place half of the cooked vegetables in a blender using tongs along with 2 cups chicken broth and half the ginger. Blitz until smooth and transfer to a large soup pot. Repeat with the remaining vegetables, broth and ginger.
- To serve immediately, place the pot over medium heat. Warm the soup through and season with salt and pepper to taste.
- To freeze, divide soup evenly among four 16-ounce mason jars. Leave at least 1 inch of space at the top of each jar to prevent cracking. Screw on lids and freeze. To serve, place jars in a saucepan filled with cold water over medium heat until warm. Or, place a frozen jar in your lunchbox and reheat in the microwave for an on-the-go lunch.
CREAMY BUTTERNUT SQUASH SOUP WITH FRESH GINGER AND QUINOA
This is a healthy and complete winter food. For thicker soup, add a cubed potato with the squash. Also good served with some sour cream or yogurt.
Provided by ornita4
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon butter and olive oil together in a skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add chicken broth, butternut squash, ginger, and cumin to onion and simmer over medium heat until squash is very soft, about 20 minutes.
- Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season soup with salt and pepper.
- Bring salted water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Stir 1 tablespoon butter into cooked quinoa and season with salt. Spoon quinoa into soup.
Nutrition Facts : Calories 244.1 calories, Carbohydrate 40.1 g, Cholesterol 10.2 mg, Fat 8.1 g, Fiber 5.8 g, Protein 6 g, SaturatedFat 3 g, Sodium 65.2 mg, Sugar 4.5 g
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