BUTTERNUT SQUASH SOUP WITH CINNAMON
The golden color, smooth and creamy texture and wonderful taste of this soup make it a welcome addition to a chilly fall day. It has a slightly tangy flavor from the gingerroot, and the sweet cinnamon really comes through. -Jackie Campbell, Stanhope, New Jersey
Provided by Taste of Home
Categories Lunch
Time 6h45m
Yield 14 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a small skillet, saute onion in butter until tender. Transfer to a 5-or 6-quart slow cooker; add squash. Combine the broth, brown sugar, ginger, garlic and cinnamon; pour over squash. Cover and cook on low until squash is tender, 6-8 hours. , Cool slightly. Discard cinnamon stick. In a blender, process soup in batches until smooth. Return all to slow cooker. Whisk in cream cheese; cover and cook until cheese is melted, about 15 minutes longer. If desired, top with crystallized ginger and fresh cracked pepper.
Nutrition Facts : Calories 135 calories, Fat 7g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 483mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
CREAMY BUTTERNUT SQUASH WITH CINNAMON SOUP
A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.
Provided by USA WEEKEND columnist Pam Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Yield 8
Number Of Ingredients 14
Steps:
- Heat oil over medium-high heat in a large, deep saute pan until shimmering.
- Add butternut squash, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
- Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
- Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
- Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender, about 10 minutes.
- Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
- Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Nutrition Facts : Calories 177.4 calories, Carbohydrate 21.3 g, Cholesterol 20.6 mg, Fat 10.2 g, Fiber 3.4 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 77.7 mg, Sugar 7.5 g
APPLE CINNAMON BUTTERNUT SQUASH SOUP
This apple cinnamon butternut squash soup is perfect for fall, and a fresh twist on the classic belly-warmer. Nothing says you got fall under your thumb more than this deliciously interesting soup, made with love!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- In Dutch oven, mix squash, apple, onion, brown sugar, salt, cinnamon and pepper. Add broth. Cover; heat to boiling over medium-high heat. Reduce heat; simmer about 20 minutes or until squash is tender.
- In blender or food processor, place one-third of mixture. Cover; blend until smooth. Repeat twice to use up remaining soup. Return to Dutch oven, stir in milk and yogurt. Heat over low heat, stirring occasionally, just until heated through. Ladle into bowls; sprinkle with chives.
Nutrition Facts : Calories 130, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 15 g, TransFat 0 g
BUTTERNUT SQUASH SOUP WITH BAKED CINNAMON APPLES
This is one of my favorite recipes handed down from a private chef in New York.
Provided by Katie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h39m
Yield 8
Number Of Ingredients 13
Steps:
- Melt butter in a heavy-bottomed pot over medium heat. Add butternut squash, onions, carrots, and celery; cook, stirring often, until onions are tender, about 12 minutes.
- Pour broth into the pot; stir in 2 teaspoons cinnamon and nutmeg. Cover and simmer until carrots are soft, about 40 minutes. Stir maple syrup, salt, and pepper into the soup.
- Cool soup slightly, about 10 minutes. Puree in a food processor or blender in small batches until smooth. Transfer to another pot; stir in heavy cream.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix apples, white sugar, and 1/2 teaspoon cinnamon together and spread on a rimmed baking sheet.
- Bake apple mixture in the preheated oven until softened, 7 to 8 minutes.
- Serve soup garnished with baked apples.
Nutrition Facts : Calories 268.7 calories, Carbohydrate 35.3 g, Cholesterol 51.5 mg, Fat 14.5 g, Fiber 4.1 g, Protein 2.9 g, SaturatedFat 8.8 g, Sodium 674.3 mg, Sugar 20 g
SIMPLE ROASTED BUTTERNUT SQUASH CINNAMON SOUP
Make and share this Simple Roasted Butternut Squash Cinnamon Soup recipe from Food.com.
Provided by Liza at Food.com
Categories Vegetable
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Roast the butternut squash, flesh side down onto a lightly oiled roasting pan for 40 to 45 minutes in a 425 degree oven.
- In the mean time, sautee the onion, ginger, and garlic in butter until soft.
- Add the broth, simmer for ten minutes.
- Add pulp from the butternut squash (that you've scooped out).
- Puree in a food processor or blender (or I use a mixing wand right in the pot).
- Return to pan.
- Add cream, salt, pepper, and a pinch or 2 of cinnamon.
- Simmer until heated through.
Nutrition Facts : Calories 150.3, Fat 7.7, SaturatedFat 4.5, Cholesterol 20.4, Sodium 422.4, Carbohydrate 18.5, Fiber 3, Sugar 4, Protein 4.2
BUTTERNUT SQUASH SOUP WITH CINNAMON WHIPPED CREAM AND FRIED SHALLOTS
Provided by Anne Burrell
Categories appetizer
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Coat a large pot over medium-high heat with olive oil. Add the onions, carrots, celery and garlic. Season with salt, to taste, and sweat the veggies until they start to soften and are very aromatic, about 7 to 8 minutes. Add the squash and potatoes and season with salt, to taste. Stir to coat the mixture with the oil and cook for another 5 to 6 minutes. Add the wine and reduce by half.
- Add the stock, thyme and bay leaves. Squeeze the orange into the soup and add both halves. Taste for seasoning and adjust, if needed. Bring to a boil and reduce to a simmer and simmer until the squash is falling apart, about 35 to 40 minutes. * If the liquid level starts to get too low, water can be used to replace it.
- Remove and discard the orange halves, thyme bundle and bay leaves and puree the soup with an immersion blender or a blender. If using a blender, cool the mixture for about 5 minutes and carefully add it to the blender. It should be very smooth and velvety. Check the consistency. If it is too thick add water to thin it.
- In a saucepan heat about 1-inch of the oil over medium heat. Slice the shallots into thin rings. Just before frying, toss the shallots in the flour. Fry the shallots until they are crispy and brown. Remove to a paper towel and sprinkle immediately with salt.
- Whip the cream in a large bowl until it holds its shape in soft peaks, then whip in the cinnamon.
- Ladle the soup into serving bowls and top with a dollop of the cinnamon whipped cream and fried shallots.
- Squashy!!!
ROASTED BUTTERNUT SQUASH SOUP
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the soup:
- Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and saute until soft but not brown, about 10 minutes. Season with salt and pepper.
- Add the chicken stock and the coriander, if using, and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
- Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.)
- Return the soup to the pan and reheat gently. Add the half-and-half, if using. Adjust the seasoning with salt and pepper. Keep warm until service.
- To serve:
- Ladle the soup into serving bowls. Garnish evenly, with the cheese and pumpkin seeds, if desired.
- Preheat the oven to 400 degrees F. Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl and season with salt and pepper.
- Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), molasses and toasted spice rub. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors.
- Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 45 minutes to 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny.
- Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months.
- Serving suggestions: Serve the puree on its own as a side dish for roast chicken, turkey, or pork; stir into polenta just before the end of cooking; use as a stuffing for ravioli; make into a soup; or use to flavor pastina. Or omit the sage, season with ground cinnamon and freshly grated nutmeg to taste, and use as a substitute for canned pumpkin in your favorite pumpkin pie recipe.
- Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool.
- Put mixture into a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
ROASTED BUTTERNUT SQUASH SOUP WITH TOASTED SEEDS
I bought a beautiful butternut squash at the market yesterday and decided to come up with my own soup. Honestly, I didn't measure the oil or the cinnamon sugar for the roasted squash - I just coated the squash flesh with oil and sprinkled on the cinnamon sugar. It didn't take much so my measurements should be close to what I used. This is a healthy recipe that fits into the vegan lifestyle but feel free to add stock instead of water and a drizzle of cream at the end to garnish. Enjoy!
Provided by Nif_H
Categories Chowders
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Prehat oven to 350°F.
- Cut butternut squash in half, lengthwise. Remove seeds and set aside. Rub each squash half with 1 teaspoon oil and sprinkle with cinammon sugar. Place flesh side down on a pan lined with tin foil. Roast for about 1 hour, or until tender. You will know that it is done when you can easily put a fork through the flesh. Let cool.
- Meanwhile, pick seeds out of the "guts" of the squash and place in a small frying pan. Drizzle with 1 teaspoon olive oil and sprinkle with salt and pepper. Watch closely and toast over medium heat, until lightly browned. Set aside.
- When squash is cool enough to handle, scoop out flesh and place in a food processor, fitted with a blade attachment. Add water and blend until smooth.
- Pour puree in a large saucepan and add bay leaf and other seasonings. Let simmer for a couple of minutes, turn to low and let flavours meld for 10-15 minutes. Salt and pepper to taste.
- Remove bay leaf. Serve soup in bowls and garnish with toasted seeds.
Nutrition Facts : Calories 209.8, Fat 4, SaturatedFat 0.7, Sodium 165.6, Carbohydrate 46.3, Fiber 7.3, Sugar 13.1, Protein 3.5
BEST BUTTERNUT SQUASH SOUP EVER
Slightly sweet, this is one of the best soups I've had in a while.
Provided by Chester
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
- Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 23.9 g, Cholesterol 12.3 mg, Fat 5.2 g, Fiber 6.1 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 866.1 mg, Sugar 1.8 g
BUTTERNUT SQUASH SOUP
This recipe came from the Culinary Arts Cookbook and it's very easy to make and delicious! The honey and cinnamon bring out the sweetness of the squash. This soup will impress your friends and family! I have tried other squashes with this soup and it's not as good, so stick with butternut. Enjoy!
Provided by Lisa Clarice
Categories Vegetable
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Three cups of butternut squash totals about one and half large squash. Just cut the squash in half length wise. Cut off the stem as well. Scoop out the seeds. No need to peel. Sprinkle with salt and pepper. Bake the squash on a baking sheet at 400 degrees for one hour or until soft. You can do this step ahead of time. Your house will smell so good!
- Once you are ready to start your soup, place the diced onion and carrot into a large pot over medium heat with about a tablespoon of butter. Cook until tender. Scoop out the squash and add three cups of squash into the pot along with four cups of veggie broth. Cook on medium-low uncovered about thirty minutes. Stir in honey, cinnamon, and allspice. Let simmer another five minutes. Remove from heat and let cool at least ten minutes. Puree soup in a blender until smooth or use a soup hand blender. Make sure all lumps are out. If you desire, add 1/4 cup half and half. This will make the soup a little more cream like, but not necessary. Reheat soup and serve. Garnish as you like.
Nutrition Facts : Calories 109.3, Fat 2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 28.6, Carbohydrate 24, Fiber 2.4, Sugar 15, Protein 1.2
BUTTERNUT SQUASH SOUP
Fairly simple to make, great tasting Butternut Squash soup, with Zinfandel! I saw this recipe on cooks.com, submitted by Deana Rowland. I made a few modifications and figured I should share it here. You can puree this soup, or, as I prefer, eat it as it is.
Provided by Zaxour
Categories Vegetable
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Pour generous amount of olive oil to cover bottom of a stock pot.
- Add 1 Tbsp of Butter Spread (or 1/2 stick butter). Heat over low-medium heat.
- Add chopped onion. Cook until translucent.
- Clean fennel bulb and the fern (the fern is the top, finely-leafed portion of the fennel) under cold water and pat dry. Detach some fern from stems, discarding stems.
- Chop bulb, discarding tough outer layer. Add chopped fennel bulb to onion and continue to sauteé over low heat, stirring occasionally.
- Peel squash and cut into medium sized cubes.
- Add approximately 2 teaspoons salt to pan (Kosher salt preferred), and sprinkle with pepper (use white pepper if available).
- Turn heat to medium, add 1 cup wine to onion and fennel; cook until alcohol "burns off", approximately 5-10 minutes.
- Add carrot and squash to pot. Add chicken broth. Cover and bring to a slow boil.
- Mince several sage leaves and chop reserved fennel fern. Add to pot.
- Reduce to simmer, and cook until vegetables are very tender, 20-30 minutes.
- Flavor with a dash of cinnamon, cayenne pepper, curry powder, nutmeg, ginger, if preferred.
- Remove soup from heat and puree with hand mixer/blender (This is optional).
Nutrition Facts : Calories 217.9, Fat 3.4, SaturatedFat 1.6, Cholesterol 5.1, Sodium 705.9, Carbohydrate 36.4, Fiber 6.7, Sugar 8.3, Protein 7.3
THICK AND CREAMY ROASTED BUTTERNUT SQUASH SOUP
A heart warming soup with roasted butternut squash,with cinnamon,nutmeg ,maple syrup and curry.A perfect lunch for those chilly days..,but perfect anytime.
Provided by Chef Reg Jones
Categories Lunch/Snacks
Time 1h55m
Yield 6 us, 6 serving(s)
Number Of Ingredients 13
Steps:
- preheat oven to 450 f.
- cut squash in half and scrape out seeds.
- drizzle 1 teaspoon olive oil in cavity of squash,and sprinkle with salt and pepper.
- turn the squash face down ion baking sheet and cook till tender,approx 45 minutes.
- remove from oven ,let cool till manageable.
- remove squash from skin and put into bowl.
- in a large pot ,warm 1 teaspoon of olive oil,add onion,garlic.cook till tender.
- add the broth,maple syrup,cinnamon,nutmeg and curry.
- bring to a light boil,then reduce heat to simmer.cook approx 15 minutes,stirring occasionally.
- use a immersion blender to blend soup,add another teaspoon olive oil.add salt and pepper to taste -- Add parsley for garnish,or green onion.or both.
- this soup will freeze perfectly for 4 months, in air tight container.
- Enjoy this tasty soup with a sandwich,makes a great combo.
Nutrition Facts : Calories 197.3, Fat 9.3, SaturatedFat 1.3, Sodium 398.3, Carbohydrate 30.1, Fiber 5.2, Sugar 6.6, Protein 2.7
BUTTERNUT SQUASH SOUP II
This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house.
Provided by Maplebird
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
- Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
Nutrition Facts : Calories 305.1 calories, Carbohydrate 59.7 g, Cholesterol 20.9 mg, Fat 6.8 g, Fiber 9.5 g, Protein 6.9 g, SaturatedFat 3.8 g, Sodium 1151.4 mg, Sugar 10.5 g
BUTTERNUT SQUASH SOUP WITH A KICK
A great soup to warm you up in a hurry. Great any time of year. You can play with the volumes of jalapeno and ginger and sour cream, to whatever you like. You can vary the amount of sour cream you add depending on how 'hot' you want the soup to taste.
Provided by davey
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Melt the butter in a large pot over medium heat. Stir in the onion, ginger, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 7 minutes. Add the butternut squash and chicken broth, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the squash is tender, about 30 minutes.
- Stir in the evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Ladle into bowls, and garnish with sour cream and thyme to serve.
Nutrition Facts : Calories 334.9 calories, Carbohydrate 32.4 g, Cholesterol 46.8 mg, Fat 21 g, Fiber 4 g, Protein 8.2 g, SaturatedFat 13.9 g, Sodium 414.5 mg, Sugar 13.8 g
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