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 AND TURKEY CHILI
This recipe captures many of the traditional flavors of chili, but boosts its texture, color and vitamins. We've used protein-rich black beans, lean ground turkey and sweet butternut squash, as well adding some unexpected crunch and thickening power with chia seeds.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat 1 1/2 teaspoons of the oil over medium-high heat in a large Dutch oven. Add the turkey and cook, breaking up chunks with the side of a wooden spoon, until browned, about 5 minutes. Push the turkey to the edges of the pan, leaving the middle empty. Reduce the heat to medium and add the remaining 1 1/2 teaspoons oil, then the onion and garlic to the center of the pan. Cook, stirring occasionally, until the vegetables start to soften, about 3 minutes. Add the chili powder, cumin and coriander and stir about 30 seconds. Add the tomato paste and 1 teaspoon salt and stir until the paste begins to darken in color, about 30 seconds. Then add the squash, tomatoes and 4 cups water, scraping the bottom of the pan to release any stuck bits. Bring to a simmer, adjust the heat and simmer, uncovered, until the chili has thickened and the squash is tender, 35 to 40 minutes.
- Stir the beans and chia seeds into the chili and heat through, about 5 minutes. Season with an additional 1/2 teaspoon salt and a few grinds of pepper, then taste the chili and stir in up to 2 tablespoons of vinegar. Spoon the chili into bowls and top each bowl with cilantro and a dollop of sour cream.
Nutrition Facts : Calories 310 calorie, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 55 milligrams, Sodium 770 milligrams, Carbohydrate 31 grams, Fiber 10 grams, Protein 22 grams, Sugar 7 grams
BUTTERNUT SQUASH CHILI WITH BEEF AND BEANS
This healthy chili recipe features butternut squash and beef as the main ingredients. The chili is gluten-free, packed with veggies, and rich in fiber and protein. The ingredients include red kidney beans, green bell pepper, corn, garlic, and tomatoes. This healthy comfort food makes a hearty dinner in the fall and winter. The butternut squash chili will also be a great addition to your holiday menu, including Thanksgiving, Christmas, and New Year's Eve.
Provided by Julia
Categories Soup
Time 55m
Number Of Ingredients 16
Steps:
- Heat olive oil in a large skillet. Add ground beef and cook until no longer pink. Drain the ground beef of any fat.
- To the same pan, add cubed butternut squash, chopped green bell pepper, minced garlic, kidney beans, corn, and canned tomatoes.
- Use a spoon to break all tomatoes into small bites.
- Add 2 cups of water.
- Season with 1 tablespoon chili powder, 1 tablespoon cumin, 1 teaspoon of sugar, and salt to taste (at least 1/2 teaspoon of salt).
- Mix everything well, and bring to boil. Reduce to simmer. Cook on low simmer for about 20-25 minutes until squash is tender. Remove from heat.
- Add extra chili powder, if you want more heat. Season with more salt, if necessary.
- Serve topped with shredded cheddar cheese, chopped green onions, and a dollop of Greek yogurt.
Nutrition Facts : Calories 437 kcal, Carbohydrate 41 g, Protein 25 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 59 mg, Sodium 318 mg, Fiber 10 g, Sugar 8 g, ServingSize 1 serving
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 SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings (2 quarts)
Number Of Ingredients 11
Steps:
- For the soup: Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until beginning to soften, about 5 minutes. Add the squash and cook, stirring occasionally, until beginning to brown around the edges, 8 to 10 minutes. Add the garlic and cook for another minute. Pour in the chicken stock, add the thyme and sage and bring to a simmer. Simmer until the squash is very soft, 10 to 15 minutes. Stir in the heavy cream. Puree using an immersion blender. Season with salt and pepper. Serve immediately, or let cool completely, pour into freezer bags, label and freeze.
- For the topping: When read to serve, mix together the cream and sour cream in a small bowl. Drizzle designs over the soup with the mixture.
VEGAN BUTTERNUT SQUASH CHILI
This nutritious vegan Butternut Squash Chili is packed with flavor and filled to the brim with good-for-you ingredients including loads of veggies, soft bits of butternut squash, two types of beans and spices; all simmered in a rich, delicious tomato base. Bonus: this chili is made in one pot with very little effort. Top your bowl with your favorite chili toppings and dig in!
Provided by Kim Lee
Categories Main
Time 55m
Number Of Ingredients 17
Steps:
- Heat olive oil (or using cooking spray) over med-high heat in a large stock pot. Sauté onion, bell pepper and butternut squash for about several minutes and until onion and bell pepper are soft. Add garlic and sauté another couple of minutes.
- Stir in seasonings and add beans, tomatoes and broth. Combine all ingredients and bring chili to a boil.
- Cover and reduce heat to just above a simmer. Cook for 45-60 minutes and until squash is tender.
- Taste and add more salt, pepper and/or any other seasonings needed. Garnish, if desired and enjoy!!! Store chili for up to 1 week in an airtight container in the fridge or up to 3 months in the freezer.
Nutrition Facts : ServingSize 1.5 cups, Calories 234 kcal, Carbohydrate 46.5 g, Protein 12.6 g, Fat 0.3 g, Sodium 467.2 mg, Fiber 11 g, Sugar 9.5 g, UnsaturatedFat 0.2 g
BUTTERNUT SQUASH SOUP WITH SPICED SHRIMP AND CILANTRO
Provided by Molly O'Neill
Categories lunch, weekday, soups and stews, main course
Time 3h15m
Yield Eight servings
Number Of Ingredients 16
Steps:
- To make the shrimp, whisk together the lime juice, orange juice, coriander, pepper flakes, salt, pepper and 1 teaspoon of olive oil. Add the shrimp and toss to coat well. Cover and refrigerate for 2 hours.
- Meanwhile, to make the soup, preheat the oven to 425 degrees. Place the squash in a large roasting pan with enough water to make a depth of 1/8 inch. Cover loosely with aluminum foil and roast until soft, about 50 minutes.
- When squash is cool enough to handle, pull off the skin. Place half of the squash in a blender with half of the chicken broth and puree until smooth. Pour into a large saucepan and repeat with the remaining squash and broth.
- Stir in the cream, orange zest, coriander, salt and pepper. Reheat just before serving.
- Heat 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Drain the shrimp and add to the skillet. Saute until just cooked through, about 30 seconds per side.
- Ladle the soup into 8 shallow bowls. Garnish with the shrimp and sprinkle with cilantro. Serve at once.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 6 grams, Carbohydrate 23 grams, Fat 14 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 751 milligrams, Sugar 7 grams, TransFat 0 grams
BUTTERNUT SQUASH CHILI
Steps:
- In a Dutch oven over medium heat, cook beef and onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes., Add next 5 ingredients; cook 1 minute longer. Stir in water, both types of beans, diced tomatoes and tomato sauce. Bring to a boil; reduce heat. Stir in squash; simmer, covered, until squash is tender, 20-25 minutes. Stir in vinegar. , If desired, serve with chopped avocado, Greek yogurt and shredded mozzarella cheese.
Nutrition Facts : Calories 261 calories, Fat 8g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 704mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 8g fiber), Protein 18g protein. Diabetic Exchanges
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