CHILLED SQUASH AND CARROT SOUP
This smooth soup is colorful as well as nutritious and filling. Served chilled, it makes an elegant first course when entertaining. But it's also good warm. -Elaine Sabacky of Litchfield, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the squash, broth, carrots, onion and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are very tender. Remove from the heat; cool. , In a blender or food processor, puree squash mixture in batches. Transfer to a bowl, stir in milk. Cover and chill until serving. Garnish with sour cream.
Nutrition Facts : Calories 127 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 637mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
CHILLED CARROT SOUP
Provided by Michael Symon : Food Network
Categories appetizer
Time 4h50m
Yield 10 servings
Number Of Ingredients 12
Steps:
- In an 8-quart saucepan, heat 1 tablespoon of olive oil over medium heat. Add the coriander and cumin seeds and saute until fragrant, about 2 minutes. Add the ginger, onion, and jalapeno and sweat for 4 minutes. Add all liquid ingredients and bring to simmer. Add the carrots and simmer for 2 hours.
- Remove from heat and puree using an immersion blender or regular blender. Strain twice through a fine-mesh sieve, pushing through all the solids with a rubber spatula. Chill in the refrigerator for 2 hours.
- Garnish with creme fraiche and cilantro and serve.
MOROCCAN SPICED SQUASH AND CARROT SOUP
Make and share this Moroccan Spiced Squash and Carrot Soup recipe from Food.com.
Provided by Miraklegirl
Categories Vegetable
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375° F.
- Cut squash in half from top to bottom and place it, cut side down, on a lightly oiled baking sheet.
- Bake until squash can be easily skewered, 50 to 60 minutes.
- With a spoon, remove seeds and discard.
- Scrape the pulp from the skin.
- Reserve the pulp and discard the skin.
- Warm the olive oil in a soup pot over medium heat.
- Add the onions and cook until soft, 7 minutes.
- Add the paprika, cumin, turmeric, and coriander and continue to cook, stirring for 2 minutes.
- Add the squash, carrots, sugar, chicken stock, water, ½ teaspoon salt and 1/4 teaspoon pepper.
- Bring to a boil, reduce the heat to low and simmer uncovered until carrots are soft, 20 to 25 minutes.
- Cool for 15 minutes.
- Puree the soup in a blender in several batches for 3 minutes each batch until the soup is very smooth.
- Strain soup through a fine strainer back into pot and gently reheat.
- If the soup is too thick, add additional water.
- Season with salt and pepper.
- Place the yogurt in a small bowl.
- Season with salt and pepper and stir well.
- To serve, heat the soup.
- Ladle the soup into bowls and garnish with cilantro and a drizzle of yogurt.
BUTTERNUT SQUASH & CARROT SOUP
A purree of butternut squash & carrots with onion, garlic, fresh ginger and seasoned with Chinese 5 spice.
Provided by KristiMac
Categories Vegetable
Time 50m
Yield 10 cups
Number Of Ingredients 9
Steps:
- Spray stockpot with cooking spray & sweat onion over medium heat.
- Add carrots & cook about 4-5 minutes.
- Add garlic,ginger and squash, stir.
- Add enough stock or water to cover, season w/ salt & pepper.
- Bring to a boil then reduce heat & simmer about 20-25 minutes.
- When squash & carrots are soft, remove from heat.
- Puree batches in blender until smooth.
- Put back in stockpot & add chinese 5 spice.
- Adjust seasoning.
Nutrition Facts : Calories 127.9, Fat 1.7, SaturatedFat 0.4, Cholesterol 3.6, Sodium 207.4, Carbohydrate 25.6, Fiber 4.1, Sugar 7.4, Protein 5
CHILLED CARROT AND SUMMER SQUASH SOUP
Categories gluten-free low-calorie low-fat nut-free feed a crowd soup
Time 39m
Yield 1 serving
Number Of Ingredients 11
Steps:
- Stir yogurt into soup until combined. Divide into 4 bowls and garnish each with a tablespoon of reserved squash and chives.
CHILLED SQUASH AND CARROT SOUP
This smooth soup is colorful as well as nutritious and filling. Served chilled, it makes an elegant first course when entertaining. But it's also good warm. --Elaine Sabacky of Litchfield, Minnesota
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the squash, broth, carrots, onion and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are very tender. Remove from the heat; cool.
- In a blender or food processor, puree squash mixture in batches. Transfer to a bowl, stir in milk. Cover and chill until serving. Garnish with sour cream.
Nutrition Facts : Calories 147.1 calories, Carbohydrate 30 g, Cholesterol 7.9 mg, Fat 1.9 g, Fiber 4.7 g, Protein 5.5 g, SaturatedFat 0.9 g, Sodium 627 mg, Sugar 10.5 g
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5/5 (23)Calories 332 per servingCategory Main Course
- Place the butternut squash cubes on one baking sheet. On the other one arrange the carrot pieces, quartered onion (leave the root part intact), and garlic cloves in skin. Drizzle everything with the oil and generously season with salt and pepper.
- Place both baking sheets in the oven at the same time and roast veggies for 25-30 minutes until tender. Flip once after 15 minutes.
- Add broth, maple syrup, paprika, cumin and cayenne to the blender jar. Add the roasted vegetables (remove root end of onion and garlic peel).
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4.2/5 (4)Total Time 30 minsCategory SoupCalories 138 per serving
- In a large pot add the broth, carrots, squash, apple, onion, celery, salt, pepper, coriander, cumin, chili powder and ginger. Let simmer on medium low for about 20 minutes or until the carrots and butternut squash are soft. Remove from heat and let cool 5 minutes then puree until smooth. Garnish with croutons, sour cream and freshly chopped parsley or sage leaves. If vegan, choose vegan sour cream.
- *Note: Chop all the vegetables ahead of time for a quick cooked meal in as little as 20 minutes. Skip the garnishes for Keto or Whole30 diets.
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4/5 (1)Total Time 50 minsCategory Healthy Butternut Squash RecipesCalories 82 per serving
- In a large saucepan over medium heat melt butter or margarine. Add squash, carrots, and leeks or onion to pan. Cook , covered, for 8 minutes, stirring occasionally. Add broth. Bring to a boil; reduce heat. Simmer, covered, for 25 minutes or until vegetables are very tender.
- Place one-third of the squash mixture in a food processor bowl or blender container. Cover; process or blend until almost smooth. Repeat with remaining mixture. Return mixture to saucepan. Add white pepper and nutmeg. Bring just to boiling. Add half-and-half or light cream; heat through. Ladle into soup bowls. If desired, garnish with fresh tarragon.
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From immigrantstable.com
5/5 (1)Estimated Reading Time 5 minsCategory Soup
- (The first three stages can be done ahead of time) Preheat your over to 350 degrees Fahrenheit. Cover a baking sheet with tin foil and a little bit of oil.
- Halve your squash lengthwise. Peel and chop your carrots into mid-sized chunks. Lay the squash, cut-side down, on the baking sheet, and cover the rest of the sheet with the chopped carrots. Drizzle with a little bit of oil, and toss the carrots to coat. Place the sheet in the oven for 30-45 minutes, starting to check on the squash after 20 minutes. If you can easily pierce through the shell with a fork, the squash is ready; remove it and continue roasting the carrots, tossing them once or twice, until they can easily be pierced with a fork as well (Reminder: this can be done ahead of time. If making the soup another day, scoop out the flesh of the squash into a tightly-sealed container, topping with the carrots. Let cool and place in the fridge until ready to use).
- When ready to make the soup, chop your onion and peppers into medium-sized pieces. Preheat a large pot to medium-high heat, and coat the bottom with a tablespoon of oil. Sear the onion and peppers lightly for 10 minutes, and then lower the heat to medium and let the vegetables soften for another 10 minutes, until the onions become golden and the peppers brown.
- Add the roasted squash flesh and carrots to the pot, mixing to combine everything. Let cook for five minutes on medium heat.
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INSTANT POT BUTTERNUT SQUASH SOUP - WEEKEND CRAFT
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5/5 (2)Category Instant PotCuisine SoupTotal Time 30 mins
- Turn Instant Pot to sauté mode. When Instant Pot reads hot add grapeseed oil and onions. Cook for about 3 minutes. Turn off sauté mode.
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5/5 (16)Total Time 40 minsCategory Soup, VegetarianCalories 195 per serving
- Melt the 4 tablespoons of butter in a large pot over medium high heat, stirring constantly, until browned and starting to foam.
- Turn the heat down to medium and add the onions to the pot and sauté until softened, about 2 minutes. Add the carrots and a generous pinch of salt and cook for another 3-5 minutes, until they are coated in butter and begin to soften.
- Add the minced ginger (1 tablespoon), orange zest (1/2 teaspoon), and chicken stock (4 cups). Bring to a boil, then simmer on low, covered, for about 20 minutes (or until carrots are tender and easily pierced with a fork).
- Remove from heat. Use an immersion blender to puree the soup to desired consistency (alternatively, you may do this in batches in a traditional blender).
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