BUTTERNUT SQUASH AND TURNIP SOUP
Before you go 'yuck', give it a try! An abundance of turnips prompted me to find a different use for them.
Provided by Rosemary Stanley
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Heat the butter and olive oil in a skillet over medium heat. Stir in the butternut squash, turnips, celery, onion, and garlic; cook and stir until the vegetables just begin to brown, about 10 minutes. Meanwhile, heat the chicken stock in a large pot over medium heat until simmering.
- Transfer the vegetables to simmering stock, and add the bay leaf, honey, pepper, nutmeg, coriander, cayenne pepper, and salt. Continue simmering until all the vegetables are softened, about 20 minutes. Remove the bay leaf before serving.
Nutrition Facts : Calories 204 calories, Carbohydrate 22.3 g, Cholesterol 23.6 mg, Fat 13 g, Fiber 3.8 g, Protein 2.7 g, SaturatedFat 6.2 g, Sodium 853.7 mg, Sugar 10.6 g
BUTTERNUT SQUASH AND TURNIP GREEN SOUP
Y'all, this is so good. With a hint of spice and Creole flavor, the butternut squash adds a little sweet to the turnip greens balancing the bitter and sweet. The andouille smoked sausage adds both warmth and flavor to the dish.
Provided by Jonathan Batchelor
Time 1h25m
Yield 12
Number Of Ingredients 17
Steps:
- Combine butternut squash, reduced-sodium chicken broth, diced tomatoes, water, black beans, great northern beans, turnip greens, 1 1/2 tablespoons olive oil, sugar, Creole seasoning, garlic powder, and salt in a large pot over medium-high heat. Bring to a boil.
- Meanwhile, heat remaining olive oil in a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until sausage is browned and crumbly and onion is translucent, 5 to 7 minutes. Add regular chicken broth and scrape up all the browned bits on the bottom of the skillet. Pour the mixture into the soup pot.
- Reduce heat and simmer soup until squash and greens are tender, about 45 minutes. Season with salt and pepper.
Nutrition Facts : Calories 369.7 calories, Carbohydrate 32.7 g, Cholesterol 34.5 mg, Fat 20.3 g, Fiber 7.8 g, Protein 14.9 g, SaturatedFat 6.2 g, Sodium 1092.7 mg, Sugar 5.6 g
BUTTERNUT SQUASH AND TURNIP SOUP
This is an original recipe, created from the need to do something with a squash and some turnips before they expired. It makes quite a few servings, so if desired, it can be halved, and a smaller squash (i.e. acorn squash) can be used.
Provided by actress_singer_danc
Categories Stocks
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- In a large, heavy-bottomed pot, combine water, stock, squash, turnips, chipotles, peppercorns, and bay leaves.
- Cook for 30-40 minutes on medium heat, until veggies are tender.
- When done, remove leaves and chipotles, and set aside to cool a bit.
- Meanwhile, heat oil in a large, non-stick frying pan, until melted. Add onions and garlic, and cook for 1-2 minutes.
- Add parsley and mushrooms, and cook for another 3-4 minutes until softened.
- Combine cooked onion mixture with cooked squash mixture. Allow to cool.
- Using either a food processor or immersion blender, puree the mixture until it achieves a consistent texture. (If using a food processor, you will have to work in portions).
- Season as desired.
- This recipe can be served warm or cold. If served cold, add a dollop of light sour cream or plain yogurt.
Nutrition Facts : Calories 112.3, Fat 2.1, SaturatedFat 1.5, Sodium 53.6, Carbohydrate 23.9, Fiber 4.8, Sugar 6.6, Protein 3
BUTTERNUT AND TURNIP SOUP
Okay, before you turn up your nose, just hear me out :) Butternut soup always tastes a little too sweet for me, so today I tried adding a turnip. It was the perfect complement, now the taste is just right. For me at least!
Provided by puppitypup
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil and butter over medium heat, add onion and carrots and saute until soft.
- Add garlic and saute a few more minutes.
- Add a bit salt at each stage, then a little more if needed at the end. I use a total of 1 1/2 teaspoons kosher salt for the entire recipe.
- Add squash, turnip and bouillon, then just enough water to barely cover the veggies.
- Cover and bring to a low boil, then reduce heat to low and simmer for 35 minutes or until squash is tender.
- Select a pan to make the roux (white sauce). I use a large, wide pan, large enough to hold the roux plus the vegetable soup.
- Make the roux by sauteeing flour in butter til golden, then slowly stir in the milk or almond milk. Heat until thickened, stirring frequently, then turn off heat.
- Puree the vegetable soup in blender until smooth, then stir it into the thickened roux.
- Add the spices, salt and pepper to taste.
Nutrition Facts : Calories 145.4, Fat 6.3, SaturatedFat 3.3, Cholesterol 12.7, Sodium 249.3, Carbohydrate 22.8, Fiber 3.8, Sugar 5, Protein 2.4
BRAISED COLLARD GREENS AND BUTTERNUT SQUASH
The secret ingredient in this low-calorie, low-fat side is the ginger, which adds warmth and depth of flavor to the vegetables. We saved the butter for the very end-a smart way to maximize its flavor without using too much.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the shallots and 1/2 teaspoon salt and cook, stirring, until the shallots are soft, about 3 minutes.
- Lower the heat to medium and add the garlic, ginger and a few grinds of pepper; stir until combined.
- Add the collard greens, 1 1/2 cups water and 1/2 teaspoon salt and bring to a boil, then cook, stirring occasionally, until the collards wilt, about 5 minutes.
- Lower the heat to medium-low, cover and cook until the collards are tender, about 15 minutes. Add the squash, cover and cook until tender, about 5 minutes.
- Remove the lid, increase the heat to medium-high and cook until the liquid has evaporated, about 5 minutes. Add the butter and toss to coat. Serve hot with a squeeze of lemon juice or hot sauce if using.
- Heat the oil in a large skillet over medium-high heat. Add the shallots and 1/2 teaspoon salt and cook, stirring, until the shallots are soft, about 3 minutes.
- Lower the heat to medium and add the garlic, ginger and a few grinds of pepper; stir until combined.
- Add the collard greens, 1 1/2 cups water and 1/2 teaspoon salt and bring to a boil, then cook, stirring occasionally, until the collards wilt, about 5 minutes.
- Lower the heat to medium-low, cover and cook until the collards are tender, about 15 minutes. Add the squash, cover and cook until tender, about 5 minutes.
- Remove the lid, increase the heat to medium-high and cook until the liquid has evaporated, about 5 minutes. Add the butter and toss to coat. Serve hot with a squeeze of lemon juice or hot sauce if using.
BUTTERNUT SQUASH AND APPLE SOUP
Provided by Ina Garten
Time 1h
Yield 3 1/2 quarts
Number Of Ingredients 10
Steps:
- Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
- Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
- Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
- Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.
TURNIP & BUTTERNUT SMASH
For an alternative to mashed potato or served with another potato dish, try crushing up root vegetables with plenty of butter and nutmeg
Provided by Good Food team
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 6
Steps:
- Put the vegetables in a large pan, cover with water and bring to the boil. Simmer for 15 mins or until the vegetables are very tender, then drain.
- Leave the vegetables to steam dry in a colander for a few mins, then return to the pan. Add the milk, butter and nutmeg, then season. Crush the vegetables to a chunky mash and serve.
Nutrition Facts : Calories 190 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
BUTTERNUT SQUASH AND GREEN CURRY SOUP
This creamy, vibrant soup is a Thai-inspired version of the puréed squash soup you know and love. The green curry paste, which is relatively easy to find in the international aisle of the grocery store, along with coconut milk and fish sauce, perfectly complements the butternut squash's sweetness. But it's the topping - a spin on miang kham, a snack in Thailand and Laos full of peanuts, coconut and chiles - that's the real standout.
Provided by Samin Nosrat
Categories dinner, lunch, soups and stews, appetizer, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Heat oven to 300 degrees. Melt oil in a large Dutch oven or soup pot over medium-high heat. When oil shimmers, add shallots, ginger, lemongrass and a generous pinch of salt. Reduce heat to low. Cook, stirring occasionally, until shallots are tender and just starting to brown, about 18 minutes.
- Add squash, coconut milk, curry paste, 3 tablespoons fish sauce and 3 cups water or stock. Increase heat to high. When liquid comes to a boil, reduce to a simmer and cook the soup covered until squash is tender, about 25 minutes.
- Make garnish while soup cooks: In a medium mixing bowl, toss together peanuts, coconut flakes, fish sauce, chiles, 1 tablespoon oil, the minced lemongrass, the sugar and the lime leaves, if using.
- Spread mixture out onto a baking sheet in a single layer. Bake for 18 to 20 minutes, stirring every 3 minutes after the first 10 minutes. Remove from oven when coconut is deep golden brown, and pour mixture immediately into a bowl to prevent overcooking. Stir to combine, and set aside.
- Remove soup from heat. Remove lemongrass stalks from pot. Use a hand blender to purée soup. Alternatively, transfer soup in batches to a blender or food processor and purée. Taste and adjust for salt and curry paste. Add water or stock to thin soup to the desired consistency.
- Thinly slice the basil leaves and arrange on a small plate or platter, along with lime wedges and peanut mixture. Serve soup hot with garnishes.
Nutrition Facts : @context http, Calories 577, UnsaturatedFat 15 grams, Carbohydrate 45 grams, Fat 43 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 26 grams, Sodium 1287 milligrams, Sugar 11 grams, TransFat 0 grams
BUTTERNUT SQUASH, TURNIP, AND GREEN-BEAN QUINOA
Categories Side Steam Vegetarian Quick & Easy High Fiber Low/No Sugar Quinoa Green Bean Turnip Butternut Squash Simmer Boil Gourmet Fat Free Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- In a sieve rinse quinoa under cold running water until water runs clear.
- In a small saucepan bring water to a boil with quinoa and salt and simmer mixture, covered, over moderately low heat until just cooked through, 5 to 10 minutes. Drain quinoa in sieve (do not rinse) and spread out on a plate to cool.
- Peel turnip and cut into 1/3-inch cubes. Mince garlic. Slice scallions thin on the diagonal and cut beans into 1/3-inch pieces.
- In a steamer set over 1 inch boiling water combine squash, turnip, and garlic and steam vegetables, covered, 7 minutes, or until almost tender. Add beans, quinoa, and salt and pepper to taste and steam 3 minutes, or until beans are crisp-tender. Transfer mixture to a bowl and toss with scallions.
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