SWEET POTATO AND BUTTERNUT SQUASH SOUP WITH GINGER
This silky fall/winter puree tastes rich, though there is no cream or butter in it.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 6
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.
- Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 2 grams, Carbohydrate 33 grams, Fat 2 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1033 milligrams, Sugar 6 grams, TransFat 0 grams
BUTTERNUT SQUASH & SWEET POTATO SOUP
This easy-to-make butternut squash soup with sweet potatoes, apples, and warm spices tastes like fall in a bowl.
Provided by Jennifer Segal
Categories Soups
Yield 6-8
Number Of Ingredients 13
Steps:
- Melt the butter over medium heat in a large pot. Add the onions and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Add the butternut squash, sweet potatoes, chicken broth, salt, and pepper to the pot. Bring to a boil, then cover and reduce the heat to low; simmer until vegetables are very tender, about 15 minutes. Turn off the heat. Add the diced apple and honey and purée the soup with a handheld immersion blender until very smooth and creamy. (Alternatively, use a standard blender to purée soup in batches, being careful not to fill the jar more than halfway. Leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.)
- Stir in the cinnamon, mace, nutmeg, and heavy cream. Bring to a simmer, then taste and adjust the seasoning if necessary. To thicken the soup, simmer over low heat until desired consistency is reached.
- Note: This soup thickens as it cools. If necessary, add a bit of water to thin it back to desired consistency.
- Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (The soup will thicken up while in the freezer. While reheating, add a bit of water if necessary to thin it to your desired consistency.)
Nutrition Facts : Calories 359, Fat 18 g, Carbohydrate 43 g, Protein 9 g, SaturatedFat 10 g, Sugar 19 g, Fiber 5 g, Sodium 816 mg, Cholesterol 59 mg
BUTTERNUT SQUASH, POTATO AND GINGER SOUP
Top this gorgeous autumnal soup with toasted pepitas and fresh rosemary.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 12
Steps:
- Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 4 to 5 minutes. Add the potato, ginger, nutmeg, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
- Add the butternut squash and simmer until the potatoes and squash are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
- Stir in the cream and reheat the soup if necessary, adjusting the consistency with water and seasoning with additional salt and pepper.
- Serve hot drizzled with more cream if using and a sprinkled with pepitas and thyme.
BUTTERNUT SQUASH AND SWEET POTATO SOUP
A delightfully rich-tasting soup. My husband likes this soup so much he refers to all butternut squashes as soup now. I recommend this with the silken tofu instead of milk - it adds protein to a fiber-rich soup, and no one will know it's there if you don't tell them! Serve warm with a sprinkling of grated Parmesan or Romano and some crusty toasted bread on the side.
Provided by Miriam
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Melt the butter in a large stock pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the butternut squash, sweet potatoes, and enough vegetable broth to cover. Stir in the thyme, ginger, turmeric, coriander, black pepper, and chile pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low. Cover and simmer until vegetables are very tender, 20 to 30 minutes, stirring occasionally.
- Remove and discard the chile pepper. Pour about 1/3 of the soup and 1/3 of the tofu 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. Repeat with the remaining soup and tofu. Alternately, you can use a stick blender and puree the soup and tofu right in the cooking pot.
Nutrition Facts : Calories 225.2 calories, Carbohydrate 41.5 g, Cholesterol 10.2 mg, Fat 5.3 g, Fiber 6.1 g, Protein 6.1 g, SaturatedFat 2.7 g, Sodium 266 mg, Sugar 9.3 g
SWEET POTATO & BUTTERNUT SQUASH SOUP WITH LEMON & GARLIC TOAST
Roast your vegetables in honey before blitzing into this velvety smooth, spiced soup - served with garlicky, zesty ciabatta slices for dipping
Provided by James Martin
Categories Dinner, Lunch, Soup, Starter, Supper
Time 1h30m
Number Of Ingredients 17
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the sweet potato and butternut squash on a baking tray and add the honey and a drizzle of olive oil. Roast for 40-45 mins until soft and starting to caramelise at the edges, stirring occasionally.
- Meanwhile, fry the onions in 1 tbsp olive oil until soft, then add the garlic, chicken stock, cinnamon and nutmeg. Bring to the boil, and simmer for 5 mins.
- Remove the sweet potatoes and butternut squash from the oven and add to the pan with the stock. Blend everything until smooth using a stick blender. Stir in most of the cream and bring back to a gentle simmer, and season with salt and pepper to taste.
- To make the lemon & garlic toasts, gently warm the olive oil and garlic in a pan over a low heat for a few mins; the garlic should be softened but not browned. Remove from the heat and mix in the butter and lemon zest until smooth. Leave to cool, then stir in the chives and thyme.
- Toast the ciabatta slices, and top each with a spoonful of garlic butter. Serve with the soup, drizzled with the remaining cream, and some black pepper.
Nutrition Facts : Calories 435 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 16 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium
SUPERB SQUASH SOUP
A totally delicious spiced squash soup, served with mega cheese on toast for dunking.
Provided by Jamie Oliver
Categories Starters Jamie at Home Vegetables Dinner Party Gorgeous Winter Soups Thanksgiving Bonfire night recipes
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Peel and finely chop the onions, carrots and garlic, then trim and finely chop the celery. Deseed and finely chop the chilli. Pick and finely chop the rosemary.
- Heat a couple of lugs of olive oil in a large saucepan over a medium heat, add the sage leaves and fry for 30 seconds, or until crisp, then remove to kitchen paper.
- Place the pan of flavoured oil back on the heat, add the onion, carrot, garlic, celery, chilli, rosemary and a good pinch of sea salt and black pepper, then cook gently for 10 minutes, or until sweet and soft.
- Meanwhile, halve, deseed and rough chop the squash. When the time's up, add the squash and stock to the pan. Bring to the boil and simmer for 30 minutes.
- For the croutons, drizzle a little olive oil over the ciabatta, pat it in, then finely grate and press some grated Parmesan on to each side. Place in a dry, non-stick pan and fry until golden on both sides.
- When the squash is tender, whiz the soup with a stick blender or pour it into a blender and pulse to a smooth purée - leave it slightly chunky, if you prefer.
- Season to perfection with salt and pepper, then divide between bowls, placing 2 croutons on top of each.
- Sprinkle with a few crispy sage leaves and drizzle with a swirl of quality extra virgin olive oil, then serve.
Nutrition Facts : Calories 266 calories, Fat 7.8 g fat, SaturatedFat 2 g saturated fat, Protein 9.3 g protein, Carbohydrate 43.5 g carbohydrate, Sugar 17.6 g sugar, Sodium 3.13 g salt, Fiber 7.6 g fibre
ROASTED BUTTERNUT SQUASH & SWEET POTATO SOUP
Squash was something my parents cooked when I was a kid, not often--but often enough. And they usually did the butter/brown sugar thing. I thought these people were crazy! Veggie massacre! I stayed far away and happily ate my "safe and sound" corn and carrots and beans. This past winter, there was squash of all kinds on sale...
Provided by Bobbi Jo Woods
Categories Other Main Dishes
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375 F, scrub squash and sweet potato.
- 2. Cut the squash & sweet potato in half, lengthwise, scooping out the seeds of the squash.
- 3. Rub the cut sides with a little oil, and sprinkle salt & pepper, then place cut side-down on a baking sheet and bake for 20-30 minutes or until tender when pierced with a fork (if using fresh garlic cloves instead of jarred minced garlic, add these as well to the baking pan).
- 4. While baking the vegetables, heat butter in a pot and add the onion or shallots and garlic and cook until just soft.
- 5. Remove squash and sweet potato from the oven, and set aside to let rest until cool enough to handle with your hands.
- 6. Scoop out the flesh from the potato and squash, and remove all the skin.
- 7. Place veggies into the pot with the broth, and cook for 10-15 minutes until the potato & squash is even more tender.
- 8. Remove the pot from the heat, allowing the veggie & broth mix to cool down a bit, then in batches, run the broth and vegetable mixture through the food processor or blender until pureed to a smooth consistency.
- 9. Return the mixture to the pot, Reduce heat and stir in milk, adding salt & pepper to taste.
- 10. Simmer for about 5-10 minutes until heated through, and serve.
MOROCCAN BUTTERNUT SQUASH & SWEET POTATO TAGINE
A healthy aromatic Moroccan-inspired vegan dinner recipe
Provided by Julia
Categories Main Course
Time 35m
Number Of Ingredients 18
Steps:
- Start by preparing your rice, as it takes longer than the vegetables. Follow instructions on the package of rice.
- Add oil to a tagine or skillet and heat to medium-high.
- Sauté onion and sweet potato for 3 minutes.
- Add butternut squash, stir.
- Add ¼ cup vegetable broth, all the spices and salt, stir, cover tagine and cook 5 minutes
- Remove the cover, add remaining vegetable broth, garbanzo beans, lemon juice and dried apricots.
- Continue to cook 5 to 8 minutes until butternut squash and sweet potato are soft but not mushy.
Nutrition Facts : Calories 341 calories, Carbohydrate 59 grams carbohydrates, Fat 9 grams fat, Fiber 8 grams fiber, Protein 8 grams protein, ServingSize 1 serving, Sugar 17 grams sugar, UnsaturatedFat 0 grams unsaturated fat
BUTTERNUT SQUASH AND SWEET POTATO SOUP | SLIMMING & WEIGHT WATCHERS FRIENDLY
Steps:
- Add onion (and chilli if you're using fresh) to mixing bowl & chop 3 seconds, speed 5. Scrape down sides of bowl
- Spray with low calorie cooking spray and add chilli flakes/powder & sauté on Veroma for 4 minutes, speed 1
- Add the butternut squash, sweet potato and stock, then add enough water to just cover the ingredients
- Cook for 20 minutes at 100 degrees, speed 1
- Once cooked make sure the veg is soft (if not give it a few more minutes) and purée (1 minute on speed 10)
- Check the seasoning and add a little salt and pepper if necessary
- Serve with a spoonful of cream swirled on top if you fancy it
Nutrition Facts : Calories 207 kcal, Carbohydrate 40 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 950 mg, Fiber 6 g, Sugar 12 g, UnsaturatedFat 4 g, ServingSize 1 serving
BUTTERNUT SQUASH, SWEET POTATO AND RED PEPPER SOUP
This is a completely vegan recipe. It is packed with Vitamin C and is really good for you. Shove it all in one pot so not at all complicated.
Provided by renjack
Categories Yam/Sweet Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Peel the squash, sweet potato, carrots, and onion.
- Dice the above ingredients and the red pepper and parsley.
- Heat the olive oil in a large saucepan and soften all the above ingredients for a few minutes.
- Make up a pint of stock with the stock cube and pour this over the softened vegetables.
- Add the salt and pepper to taste, add more water if required.
- Put a lid on the pan and simmer until the carrots, sweet potato and squash are all completely cooked.
- Take the pan off the heat and leave to cool a bit, then liquidise the whole lot until smooth.
- Serve with nice fresh crusty bread.
Nutrition Facts : Calories 231.7, Fat 4, SaturatedFat 0.6, Sodium 79.5, Carbohydrate 50, Fiber 9.5, Sugar 13, Protein 4.6
BUTTERNUT SQUASH, LEEK AND POTATO SOUP
Add a bit of heavy cream to make this pureed soup even more decadent.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 10
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the leeks and cook, stirring, until tender, 3 to 5 minutes. Add the potato, bay leaf, garlic, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and 1 cup of water and bring to a simmer.
- Add the butternut squash and simmer until the vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and let cool at least 5 minutes. Remove and discard the bay leaf and rosemary and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
- Add the cream and chopped rosemary and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper. Serve hot and garnish with more rosemary leaves and a drizzle of olive oil.
- Note: When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
BUTTERNUT SQUASH AND SWEET POTATO SOUP
Make and share this Butternut Squash and Sweet Potato Soup recipe from Food.com.
Provided by lovefood
Categories Yam/Sweet Potato
Time 1h42m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Cut potato, squash and shallots in half-length ways, brush cut sides with oil.
- Put vegetables, cut sides down in a shallow roasting tin. Add garlic cloves. Roast in preheated oven at 190c/375f/gas mark 5 for 40 minutes or till tender and light brown.
- When cooked ad cooled, scoop the flesh from the sweet potato and squash and put in pan saucepan with insides of the shallots. Remove the garlic peel and add the soft insides to the rest of the vegetables.
- Add stock and a pinch of salt. Bring just to boil, reduce heat and simmer, partially cover for about 30 minutes stirring occasionally, until the vegetables are very tender.
- Allow soup to cool the blend and puree until smooth.
- Return soup to sauce pan and stir in milk. Season to taste then simmer for 5-10 minutes until completely heated through. Eat with a spoon full of cream swirled for effect.
- For Vegetarian omit the Chicken Stock. For Vegan omit cows milk and single cream also.
Nutrition Facts : Calories 171.8, Fat 0.5, SaturatedFat 0.1, Sodium 36.5, Carbohydrate 43, Fiber 6.3, Sugar 7.1, Protein 3.7
AUTUMN SQUASH AND SWEET POTATO SOUP RECIPE
This Butternut Squash and Sweet Potato Soup is the ultimate in Fall and Winter comfort food. Roasting the squash and potatoes add such a deep caramelized flavor that is just unbeatable!
Provided by The Chunky Chef
Categories Main Course Soup
Time 1h5m
Number Of Ingredients 22
Steps:
- Preheat oven to 400°F and set out a large baking sheet.
- To a large mixing bowl, add vegetables from the roasted vegetables section of ingredients (butternut squash, sweet potato, half an onion, 1 carrot and garlic).
- Add oil, salt and pepper and stir to combine well. Transfer vegetables to baking sheet, then bake in preheated oven for 30-45 minutes, or until vegetables are tender and golden brown. Stir halfway through baking.
- Start this process during the second half of the vegetables roasting, when you have about 10 minutes left.
- Add butter to a large dutch oven or stockpot (whatever you would normally cook a big batch of soup in), and heat over MED HIGH heat.
- Once melted, add diced onion, diced carrot, and diced celery. Sprinkle with salt and pepper and stir.
- Cook for 3-5 minutes, stirring occasionally, until vegetables are softened and lightly golden.
- Stir in cinnamon, rosemary, sage and nutmeg.
- Add roasted vegetables from the baking sheet, then pour in chicken broth.
- Use an immersion blender to puree the soup until smooth or desired texture is reached.
- Continue heating until hot throughout (this time will vary from person to person), mine just took about 5 minutes. Taste, and add salt and pepper if necessary.
- Serve hot, with an optional swirl of heavy cream or sour cream, and/or topped with any desired toppings.
Nutrition Facts : Calories 271 kcal, Carbohydrate 43 g, Protein 7 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 8 mg, Sodium 585 mg, Fiber 7 g, Sugar 9 g, UnsaturatedFat 6 g, ServingSize 1 serving
BUTTERNUT SQUASH SWEET POTATO SOUP
Lots of taste and beta carotene!
Provided by BVDB
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a large pot over medium-high heat. Cook and stir butternut squash, sweet potato, carrot, celery, onion, and garlic in hot butter until lightly browned, about 5 minutes.
- Pour chicken stock and sweet bell peppers into butternut squash mixture; bring to a boil. Reduce heat to low, cover, and simmer until squash and potato are tender, about 40 minutes.
- Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
- Return pureed soup to pot and season with salt and black pepper.
Nutrition Facts : Calories 167 calories, Carbohydrate 28.2 g, Cholesterol 15.6 mg, Fat 6.3 g, Fiber 5 g, Protein 2.9 g, SaturatedFat 3.8 g, Sodium 416.3 mg, Sugar 6.6 g
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