BUTTERNUT SQUASH SOUP WITH CHUTNEY
Simple easy squash soup. Perfect fall meal. Soup is great by itself but the chutney adds a complexity to it.
Provided by Beth.B
Categories Vegetable
Time 2h30m
Yield 1 BOWL, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Slice squash in half and scoop out seeds. Place cut side down on foil lined baking pan. Bake at 350 for about an hour. Cool, then scoop out squash.
- In a large saucepan melt butter and saute onions until soft. Add squash, broth and seasonings. Simmer for 30 minutes. Process soup in blender in batches until smooth. If soup needs to be thinned stir in more broth or some heavy cream.
- For Chutney:.
- Place all ingredients in pan and simmer for an hour and a half to two hours, stir frequently.
- Serve soup with chutney and sour cream if desired. Soup can also be served without chutney and instead sprinkle crisp bacon on top and a dollop of sour cream.
Nutrition Facts : Calories 2032.4, Fat 51.2, SaturatedFat 30.3, Cholesterol 122, Sodium 2310.8, Carbohydrate 397.6, Fiber 30.8, Sugar 268.6, Protein 25.7
SPICY SQUASH & APPLE CHUTNEY
The sweet flesh of squash or pumpkin takes on a new character as it nestles down in the pan with onion, apple, spices, sugar and vinegar
Provided by Jane Hornby
Categories Condiment
Time 1h25m
Yield Makes 2kg (4 x 500g jars)
Number Of Ingredients 14
Steps:
- Heat the oil in a large preserving pan, then gently fry the onions, ginger, chilli, cardamom, cinnamon, mustard and cumin seeds together for 5 mins, until the spices are aromatic.
- Stir the garlic, squash and apples into the onions, then cook for 10-15 mins more, until the onions and apples are soft and the squash yields a little here and there.
- Stir in the turmeric and sugar and let it melt around the vegetables. Simmer for 5 mins - this process almost candies the chunks of pumpkin, so that it doesn't entirely break down during the next step.
- Pour in the vinegar, season with 2 tsp salt, then bring the chutney back to a simmer. Cook, stirring regularly, for about 30 mins or until the apple has cooked down to make a squishy base for the chutney, with chunks of tender pumpkin here and there, and a little syrupiness at the bottom of the pan - you don't want the chutney to be too dry as it will thicken as it cools.
- Spoon the hot chutney into sterilised jars and seal. The chutney can be eaten straight away, or left to mellow in a dark place. You can store it for up to six months.
Nutrition Facts : Calories 28 calories, Fat 1 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Sodium 0.1 milligram of sodium
ROASTED BUTTERNUT SQUASH CHUTNEY
For a unique holiday condiment, try this seasonal chutney made with roasted butternut squash combined with sweet stewed apples seasoned with garlic, ginger, cinnamon, and turmeric.
Provided by Joanna Orssich
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 35m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Place butternut squash on the prepared baking sheet in a single layer.
- Bake in the preheated oven until fork-tender, about 20 minutes. Transfer butternut squash to a large bowl.
- Meanwhile, combine apples, brown sugar, onion, vinegar, turmeric, chile powder, cinnamon, cumin, ginger, and garlic powder in a saucepan over low heat. Cover and cook, stirring occasionally, until apples and onion are soft, 15 to 20 minutes.
- Add apple mixture to butternut squash in the bowl and stir gently to combine. Store in a covered container in the refrigerator.
Nutrition Facts : Calories 67.9 calories, Carbohydrate 17.3 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 4.9 mg, Sugar 14.3 g
BUTTERNUT SQUASH SOUP WITH CHILLI & CRèME FRAîCHE
Come in from the cold to a warming bowl of autumnal soup
Provided by Good Food team
Categories Lunch, Soup
Time 1h5m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6.
- Cut 1 peeled and deseeded butternut squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with 1 tbsp of the olive oil.
- Roast for 30 mins, turning once during cooking, until golden and soft.
- While the butternut squash cooks, melt 1 tbsp butter with the remaining 1 tbsp olive oil in a large saucepan, then add 2 diced onions, 1 thinly sliced garlic clove and ¾ of the 2 deseeded and finely chopped red chillies.
- Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
- Tip the butternut squash into the pan, add 850ml hot vegetable stock and 4 tbsp crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches.
- Return to the pan, gently reheat, then season to taste.
- Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.
Nutrition Facts : Calories 264 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.61 milligram of sodium
BUTTERNUT SQUASH SOUP
This is a great warming winter meal with some crusty bread. The fresh ginger gives it a nice spicy kick.
Provided by caetb
Categories Vegetable
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450.
- Cut squash in half lengthwise, scoop out seeds and place cut side down on a baking sheet.
- Roast the squash for 40-45 minutes or until it is very tender.
- Allow squash to cool.
- While the squash is roasting,saute the onion and ginger in the butter over a medium heat until the onion is translucent and soft.
- Add the broth, cover and simmer for 10 minutes.
- Scoop the cooled squash from the skin.
- Place half the squash and half the broth in a blender, puree until smooth.
- Repeat with the other half of the squash and broth.
- If needed, add water to achieve the desired consistency.
- Return the soup to the sauce pan and reheat.
- Salt and pepper to taste.
- If desired, garnish each serving with a spoonful of sour cream.
Nutrition Facts : Calories 315.6, Fat 6.4, SaturatedFat 3.8, Cholesterol 15.3, Sodium 74.8, Carbohydrate 67.8, Fiber 11.7, Sugar 14.7, Protein 6.1
QUICK BUTTERNUT SQUASH SOUP
Here's a quick, light and creamy soup that warm you on the coldest night. Add some hearty whole grain bread and a tossed salad to make a very satisfying meal.
Provided by erinBOberrin
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Add oil, garlic and onion to large stockpot over medium heat.
- Saute for 3-4 minutes.
- Add sage, salt, pepper, broth and squash.
- Bring to a boil.
- Cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency).
- Use stick blender to lightly puree, leaving some chunks, or puree half of the soup in a food processor or blender and return to pot.
- Garnish with parmesan cheese and more fresh sage (if desired).
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