SPICED BUTTERNUT SQUASH SOUP WITH CRAB AND HERB OIL
Provided by Food Network Kitchen
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Melt the butter in a 4-quart heavy saucepan over medium heat and cook the shallot, stirring, until translucent, about 4 minutes. Add the squash, coriander, cumin, 1/2 teaspoon each salt and pepper. Stir until coated. Pour in the broth and bring to a simmer and cook, uncovered, until the squash is very tender, 25 to 30 minutes.
- Carefully puree the soup with an immersion blender or in a stand blender, in batches, until very smooth. Return the soup to the saucepan and stir in the cream. Season salt and pepper. Reheat the soup before serving if necessary.
- Bring a small saucepan of water to a boil. Add the parsley and cook, uncovered, until bright green, 30 to 45 seconds. Transfer with a slotted spoon to a bowl of ice water and then drain and pat dry. Puree in a blender with the grapeseed oil until the oil is bright green, about 1 minute. Strain the parsley oil through a fine-mesh sieve. Do not press on the solids. Whisk the harissa and 1 tablespoon water together in a small bowl until smooth.
- Whisk the oil, lemon juice, ginger, 1 teaspoon salt and 1/2 teaspoon pepper together in a medium bowl. Add the crab, cilantro and mint and gently toss to combine.
- Divide the hot soup evenly among 4 serving bowls and mound some crab salad in the middle of each bowl. Drizzle each bowl with parsley oil and harissa.
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).
MOOSEWOOD'S BUTTERNUT SQUASH SOUP WITH SAGE
This golden soup has a tantalizing aroma and a light crunch from the sage leaves. From the Moosewood Restaurant in New York
Provided by TishT
Categories Vegetable
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F.
- Brush the bottom of a baking pan with olive oil and set aside. Cut the squash through the stem ends into halves, prick the skin in several places with a knife, and scoop out the seeds with a spoon.
- Brush the cut surfaces with about a tablespoon of the olive oil.
- Put the garlic inside the squash cavities and place halves in the pan cut side down.
- Add the onions to the pan and brush with remaining olive oil. Pour the water into the bottom of the pan, cover with aluminum foil, and bake for 50 minutes.
- Uncover and bake for 5-10 minutes more or until the squash is tender and the onions are soft.
- When the squash is cooled enough to handle, scoop out the flesh.
- Squeeze the garlic cloves out of their skins and discard the skins.
- In batches in a blender, combine the baked vegetables, apple juice or stock, thyme, nutmeg, salt and pepper and puree until it is smooth. (If you are making this ahead - chill here - and when ready go to the next direction).
- Pour the soup into a pot and heat gently.
- In a small skillet, melt the butter and saute the sage leaves until dark and curled.
- Garnish each bowl of soup with the sage leaves.
SWEET AND CREAMY BUTTERNUT SQUASH SOUP
This filling soup serves well as a healthy dessert (squash is an excellent source of magnesium, potassium, vitamins C and A, and a good source of calcium). It can be served hot or cold and has an interesting texture. I like this recipe because it is simple to make, yet has a lovely flavor. If you enjoy a thicker, more custard-like consistency you can use less than the directed amount of skim milk. If you prefer a soupier thickness, then you should add more skim milk during the simmering process.
Provided by 876645
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a large frying pan on low.
- Add squash and spices.
- Stir-cook on low for three minutes and then add water.
- Cover pan and increase heat to level six.
- Allow to steam for ten minutes.
- Remove from heat and blend contents of pan in a food processor with 1/2 quart of skim milk.
- Pour food processor mixture into a pot and add Splenda brown sugar blend.
- Heat to level 6 while stirring in the remaining skim milk. (The amount of milk added is variable to desired texture.).
- Cover and simmer on level 4 for 15 minutes.
- If serving warm, ladle soup into bowls and garnish with crushed walnuts and cinnamon. (An alternative is to use more Splenda Brown Sugar Blend).
- If serving cold, refrigerate for 2 hours and then follow previous instructions.
BUTTERNUT SQUASH SOUP WITH WALNUT OIL
This tasty soup is wonderful with the unique flavor of walnut oil added. It's quite satisfying. There is no added sugar because the butternut squash evokes enough sweetness on its own. Hint: smaller squash are generally sweeter. It's also dairy-free, but you could you milk instead or your favorite dairy alternative. The amounts are approximates. You can adjust to your preference.
Provided by Laura C.
Categories Vegetable
Time 2h40m
Yield 5 1 cup servings, 5 serving(s)
Number Of Ingredients 5
Steps:
- Bake squash, rubbed with olive oil and wrapped in tin foil on a baking sheet lined with tin foil for 1.5 hours at 300 degrees F in oven. The tin foil lined sheet will catch the juices that will come out of the squash during baking. Remove when fork tender. Allow to cool.
- Remove squash skins and scoop out seeds.
- Put squash in saucepan with almond milk. Use more or less almond milk based on your preference of thickness and flavor.
- Blend until smooth with immersion blender or wire whisk.
- Add walnut oil and blend again until smooth.
- Season with salt, using more or less depending on your preference.
- Warm through and serve. Can be stored in a container for 4-6 days and reheated to serve again.
Nutrition Facts : Calories 364.5, Fat 18.6, SaturatedFat 1.8, Sodium 1413.5, Carbohydrate 53.1, Fiber 9.1, Sugar 10, Protein 4.5
More about "butternut squash soup with walnut oil food"
BUTTERNUT SQUASH SOUP WITH TOASTED WALNUTS RECIPE
From myrecipes.com
4/5 (7)Calories 204 per servingServings 8
- Combine squash, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 45 minutes or until tender. Place half of squash, half of milk, and half of broth in a blender; process until smooth. Pour pureed mixture into a large saucepan. Repeat procedure with remaining squash, milk, and broth. Cook over medium heat 5 minutes or until thoroughly heated (do not bring to a boil). Stir in remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Ladle 1 cup soup into each of 8 bowls; sprinkle each serving with 1 1/2 teaspoons nuts.
BUTTERNUT SQUASH & WALNUT SOUP - PIZZAZZERIE
From pizzazzerie.com
5/5 (4)Total Time 40 minsCategory SoupCalories 413 per serving
- Add butternut squash, broth, and cream. Bring to a boil. Lower heat, cover, and allow to simmer for 15-20 minutes until squash is soft.
- Pour into bowls. Fill a plastic bag with sour cream, carefully cut the corner off, and pipe three circles in each soup bowl. Use a wooden skewer (or knife) to pull and drag out from the center to create the spider web from the sour cream. Top with a walnut half. Enjoy!
BEST BUTTERNUT SQUASH SOUP RECIPE - HOW TO MAKE …
From food52.com
Reviews 6Servings 6.5Cuisine AmericanCategory Dinner
BUTTERNUT SQUASH AND WALNUTS SOUP RECIPE – FROM BOWL TO …
From frombowltosoul.com
BUTTERNUT SQUASH AND WALNUT CREAM SOUP | KITCHN
From thekitchn.com
PLANT-BASED RECIPE: BUTTERNUT SQUASH SOUP - FOOD …
From foodrevolution.org
BUTTERNUT SQUASH AND WALNUT SOUP RECIPE - COOK.ME …
From cook.me
Cuisine AmericanTotal Time 33 minsServings 4Calories 413 per serving
BUTTERNUT SQUASH–CHEDDAR SOUP WITH BOURBON RECIPE | FOOD …
From foodnetwork.com
Author Food Network KitchenSteps 4Difficulty Easy
RECIPE: GLUTEN-FREE BUTTERNUT SQUASH SOUP WITH ALMOND-OAT CRUMBLE
From vancouversun.com
BUTTERNUT SQUASH SOUP WITH CANDIED WALNUTS & CARDAMOM CREAM
From charlestonmag.com
BUTTERNUT SQUASH SAUSAGE SOUP - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
SAVORY STUFFED BUTTERNUT SQUASH RECIPE - ALLRECIPES.COM
From allrecipes.com
BUTTERNUT SQUASH SOUP WITH TOASTED PUMPKIN SEED OIL
From latourangelle.com
BUTTERNUT SQUASH WALNUT RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BUTTERNUT SQUASH SOUP WITH CHILI CRUNCH OIL – PRODUCE PACK
From theproducepack.com
WEIGHT WATCHERS BUTTERNUT SQUASH AND RED PEPPER SOUP RECIPE
From findallrecipe.com
BUTTERNUT SQUASH SOUP — MARIANI WALNUTMILK
From marianiwalnutmilk.com
15+ COZY, BRAIN-HEALTHY SOUP RECIPES | EATINGWELL
From eatingwell.com
ROASTED BUTTERNUT SQUASH SOUP | FOODTALK
From foodtalkdaily.com
SQUASH SOUP WITH NUTMEG AND WALNUT OIL – THE CHEF MIMI BLOG
From chefmimiblog.com
APPLE SAUSAGE STUFFED BUTTERNUT SQUASH - IFOODREAL.COM
From ifoodreal.com
ROASTED BUTTERNUT SQUASH AND CARROT SOUP (LOW-CARB, GLUTEN-FREE)
From stemandspoon.com
BUTTERNUT SQUASH, LEEK AND ZA’ATAR PIE RECIPE - NYT COOKING
From cooking.nytimes.com
BUTTERNUT SQUASH WITH WALNUTS AND VANILLA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
53 COMFORTING SOUP RECIPES FOR ANY SEASON | EPICURIOUS
From epicurious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love