CHIPOTLE BUTTERNUT SQUASH SOUP
Steps:
- In a large saucepan, saute the squash, carrot, onion and cumin in oil for 10 minutes. Add garlic; cook 1 minute longer. Add 1-1/2 cups broth; bring to a boil. Reduce heat. Cover and simmer for 10-12 minutes or until vegetables are tender; cool slightly. , Transfer mixture to a blender; add the tomatoes, cream cheese, basil, chipotle pepper and remaining broth. Cover and process for 1-2 minutes or until smooth. , Return to the saucepan; stir in the beans, corn and spinach. Cook and stir until spinach is wilted and soup is heated through. If desired, sprinkle with fresh sage.
Nutrition Facts : Calories 279 calories, Fat 9g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 1097mg sodium, Carbohydrate 43g carbohydrate (12g sugars, Fiber 10g fiber), Protein 10g protein.
BUTTERNUT SQUASH-CHIPOTLE BISQUE
Provided by Marcela Valladolid
Categories appetizer
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Halve the squash lengthwise and scoop out the seeds. Wash the seeds and reserve.
- Using 1 tablespoon of the olive oil, grease a glass baking dish. Place the squash in the dish cut-side down. Pierce the squash all over with a fork. Roast until very tender, 45 minutes. Let cool.
- Heat a large heavy pot over medium-high heat and add the remaining 2 tablespoons olive oil. Add the onions, carrots and celery and saute until just tender, 10 minutes. Add the garlic and saute for 2 minutes. Scoop the butternut squash flesh into the pot and stir. Add the chicken broth and bring to a boil. Reduce the heat to low, cover the pot and simmer until the vegetables are very tender, about 30 minutes.
- Meanwhile, heat a small pan over medium-low heat. Add the squash seeds and toast, stirring occasionally, until crunchy, about 30 minutes. Season the seeds heavily with salt. Set aside to cool.
- Cool the soup slightly and then puree in batches in a blender until very smooth. Return to the pot and keep warm over medium-low heat. Mix in 2 teaspoons of the chipotle.
- Mix the sour cream and remaining 1 teaspoon chipotle in a small bowl. Season the chipotle cream with salt and pepper.
- Transfer the bisque to bowls. Top each with a dollop of chipotle sour cream and toasted butternut squash seeds.
BUTTERNUT SQUASH SOUP WITH HAZELNUT CREAM
Make and share this Butternut Squash Soup With Hazelnut Cream recipe from Food.com.
Provided by Mimi Bobeck
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan over medium heat, warm the cream until steam starts to rise.
- Remove from the heat, add the hazelnuts and let cool.
- Season with salt and pepper.
- Refrigerate for 1 hour.
- In a soup pot over medium heat, melt the butter.
- Add the onion and sauté, stirring occasionally, until tender and translucent, 4 to 6 minutes.
- Add the 2 cups stock and the squash puree and bring to a simmer, stirring, then reduce the heat to medium-low.
- Cook, stirring, for 12 to 15 minutes.
- Using a blender or stick blender, puree the soup, adding more stock if the soup is too thick.
- Season with salt, pepper and nutmeg.
- Whisk the hazelnut cream until lightly foamy.
- Ladle the soup into 4 bowls and garnish with the hazelnut cream.
Nutrition Facts : Calories 231.2, Fat 16.5, SaturatedFat 8.7, Cholesterol 42.4, Sodium 50, Carbohydrate 19.7, Fiber 3.2, Sugar 4.2, Protein 5
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