QUICK GOLDEN SQUASH SOUP
This delectable soup feels like fall! Its golden color and rich, satisfying flavor have made it a favorite of mine-which is really amazing because I was convinced I didn't like squash until I tried this recipe. -Becky Ruff, Monona, Iowa
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, saute leeks in butter until tender. Stir in the squash, broth, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 10-15 minutes . Cool slightly. , In a blender, cover and process squash mixture in small batches until smooth; return all to the pan. Bring to a boil. Reduce heat to low. Add cheese; stir until soup is heated through and cheese is melted. Garnish with sour cream and onion.
Nutrition Facts : Calories 294 calories, Fat 18g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 922mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 4g fiber), Protein 11g protein.
GOLDEN SQUASH SOUP
This special recipe from my mother-in-law is one that I enjoy making as part of our fall meals. The soup is so pretty that it dresses up the table. We think it hits the spot on crisp evenings. -Maryann Klein, Washington Township, New Jersey
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute leeks and carrots in butter for 5 minutes, stirring occasionally. Add the squash, broth, zucchini, salt, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender. Cool until lukewarm. , In a blender, puree soup in small batches until smooth; return to pan. Stir in cream and milk; heat through (do not boil). Sprinkle with cheese and chives if desired.
Nutrition Facts :
GOLDEN SQUASH SOUP
Provided by Food Network
Time 45m
Yield 8 to 10 cups
Number Of Ingredients 13
Steps:
- Preheat the grill to 350 degrees F. Peel and slice the butternut squash into 1 to 2-inch wedges. Place in a large bowl and season with the maple syrup and Chinese 5-spice powder. Grill the squash until grill marks appear, about 4 minutes per side. Set aside to cool. Meanwhile, crush the coriander seeds in a mortar and pestle. Heat the olive oil in a large pot over medium-high heat and add the onions. Cook until soft. Add the coriander and red pepper flakes and cook until the onions are barely caramelized, about 10 minutes. Add the grilled squash and chicken stock and bring to a boil. Lower the heat to medium and simmer for 15 to 20 minutes to help the flavors develop. Take the soup off the heat and blitz in a blender until smooth. Season with salt and pepper, to taste. If the soup gets too thick, add more chicken stock to thin it out. Chiffonade half the sage leaves, leaving the other half whole. Fry all the sage leaves in a pan of hot olive oil until the leaves are crispy and still green. Ladle the soup into cups, top with 1 teaspoon creme fraiche, and garnish with fried sage and porcini salt.
GREEN SQUASH SOUP
A great way to use all of those CSA veggies and it's creamy and vegan. You can really use any vegetables in this and different amounts. You can't even taste the lettuce or kale.
Provided by sciencerunner
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h55m
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil in a Dutch oven or large pot over medium heat. Add leeks and green garlic; cook and stir until tender, about 5 minutes. Add red potatoes, eggplants, and zucchini. Cook uncovered, stirring occasionally, until starting to soften, about 15 minutes.
- Stir kale and lettuce into the Dutch oven until wilted. Pour in water and vegetable bouillon. Bring soup to a boil; simmer, covered, until flavors combine, about 1 hour.
- Blend soup using a hand immersion blender until creamy.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 40.5 g, Fat 8.3 g, Fiber 16.3 g, Protein 8.7 g, SaturatedFat 1.2 g, Sodium 80.7 mg, Sugar 12.1 g
AUTUMN GOLD SQUASH SOUP
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Bake or boil the squash. To bake, halve the squash and scoop out the seeds. Place the squash halves cut side down on an oiled baking sheet and cover loosely with aluminum foil. Bake at 350 degrees until tender, about one hour. Scoop out the pulp and discard the skin. To boil, peel the squash, halve it, and scoop out the seeds. Cut it into chunks and place them in a saucepan with water to cover. Bring the water to a boil and cook until the squash is tender, about 15 minutes. Drain and reserve the liquid.
- Meanwhile, saute the chopped onion in the oil with the nutmeg, cinnamon, thyme, and bay leaves until the onion is translucent. Add the diced carrot and celery and the water (if you boiled the squash, use the reserved liquid). Cover and simmer until the carrots are Tender. Remove the bay leaves.
- In a blender or food processor, puree the cooked squash, the onioncarrot mixture, and the juices in batches. Gently reheat the soup. Add salt and pepper to taste.
GOLDEN BUTTERNUT SQUASH SOUP
This soup swings both ways-hot or cold. Either way it's lovely. Great as a first course or as a main meal soup with a salad and hot bread.
Provided by Diana Adcock
Categories Apple
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large stockpot mix together the squash, apples, onions, breadcrumbs, stock, salt, rosemary, oregano and pepper.
- Bring to a boil, reduce heat and simmer for 90 minutes, stirring often.
- Puree until smooth in a food processor or hand held blender.
- If using a food processor return to pan and whisk in cream.
- Adjust seasonings and reheat or chill and serve cold.
Nutrition Facts : Calories 536.4, Fat 26.8, SaturatedFat 14.9, Cholesterol 90.5, Sodium 1141.6, Carbohydrate 65.9, Fiber 8.3, Sugar 26.9, Protein 13.1
GOLDEN GAZPACHO
Escape the heat with a refreshing bowl of gazpacho. For the best color and flavor, choose deep yellow heirloom tomatoes and golden yellow squash.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 20m
Number Of Ingredients 11
Steps:
- In a food processor or blender, working in batches, combine yellow tomatoes, onion, squash, bell pepper, garlic, carrot juice, vinegar, and oil. Pulse until finely pureed. Season with salt. Refrigerate until well chilled, at least 2 hours.
- At serving time, halve, pit, and dice the avocado. Core and dice the red tomato. Serve soup in chilled bowls topped with avocado and tomato.
Nutrition Facts : Calories 215 g, Fat 15 g, Fiber 7 g, Protein 5 g
GOLDEN BUTTERNUT SQUASH SOUP
Make and share this Golden Butternut Squash Soup recipe from Food.com.
Provided by Farmers Wife
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In large saucepan, saute leeks in butter until tender.
- Stir in the squash, broth, thyme and pepper.
- Bring to a boil.
- Reduce heat;cover and simmer for 10-15 minutes or until the squash is tender.
- Cool slghtly.
- In a blender, cover and process squash mixture in small batches until smooth; return to the pan.
- Bring to a boil.
- Reduce heat to low.
- Add the cheese; stir until soup is heated through and cheese is melted.
- Garnish with the sour cream and onion.
Nutrition Facts : Calories 310.3, Fat 18, SaturatedFat 10.9, Cholesterol 49, Sodium 765.6, Carbohydrate 25.5, Fiber 3.7, Sugar 6.1, Protein 14.1
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- Meanwhile, in a Dutch oven or kettle, cook green onions and thyme in butter over medium-low heat for 10 minutes or until tender, stirring occasionally.
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