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
GREEN SQUASH SOUP
A Dr. Andrew Weil's recipe. "The fresh taste of the vegetables is what makes it appealing".
Provided by Happy Harry 2
Categories Lunch/Snacks
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Use white part of leek. Wash well and chop into fine pieces.
- Wash and trim squash and chop into medium pieces.
- Heat oil in skillet over medium heat. Add leek and saute until translucent.
- Add squash and saute, stirring until soft, about 10 minutes. Season with salt and pepper.
- Add stock and marjoram, heat to boiling, cover, reduce heat and boil gently for 30 minutes.
- Add artichoke puree and mix well.
- Pour soup(careful!) into processor/blender and process into coarse puree.
- Serve hot with cheese on top.
- NOTE: Artichoke puree is available in specialty stores or you can make your own! Drain a can/jar of water-packed baby chokes and grind them in processor/blender. Leftovers can be used in pasta sauce or as a dip for raw veggies.
Nutrition Facts : Calories 121.9, Fat 9.4, SaturatedFat 1.3, Sodium 9.1, Carbohydrate 9.3, Fiber 2.2, Sugar 4.5, Protein 2.3
SQUASH SOUP
Steps:
- Heat the oven to 400 degrees F.
- Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.
- Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth*. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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.
BUTTERNUT SQUASH AND GREEN APPLE SOUP
Make and share this Butternut Squash and Green Apple Soup recipe from Food.com.
Provided by kim_schreader
Categories Low Protein
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large thick-bottomed pot on medium-high heat. Melt the butter in the pot and let it foam up and recede. Add the onion, carrot, and celery and sauté for 5 minutes. Lower the heat if the vegetables begin to brown.
- 2 Add the butternut squash, apple, broth and water. Bring to boil. Reduce to a simmer, cover, and simmer for 30 minutes or so, until the squash and carrots have softened.
- 3 Use an immersion blender to purée the soup, or work in batches and purée the soup in a standing blender.
- 4 Add pinches of nutmeg, cinnamon, and cayenne. Add salt and pepper to taste. Garnish with chopped fresh parsley or chives.
- recipe originally found on simply recipes (butternut squash apple soup).
HERBED GOLDEN SQUASH SOUP
I served this unusual soup last Thanksgiving and received rave reviews - even people who don't usually like squash enjoyed its hearty flavor. To dress it up, I sometimes add a dollop of yogurt on top.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a large saucepan, saute onion in oil with nutmeg, cinnamon, thyme and bay leaves until onion is tender. Stir in the water, celery and carrot; cover and simmer until carrot is tender. Discard bay leaves. , In a blender, place half of the squash and half of the tomato, apple and orange juices; add half of the vegetable mixture. Puree; return to pan. Repeat with the remaining squash, juices and vegetable mixture; return to pan. Add salt and pepper. Heat through.
Nutrition Facts : Calories 118 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 180mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 3g fiber), Protein 2g protein.
BUTTERNUT SQUASH AND TURNIP GREEN SOUP
Y'all, this is so good. With a hint of spice and Creole flavor, the butternut squash adds a little sweet to the turnip greens balancing the bitter and sweet. The andouille smoked sausage adds both warmth and flavor to the dish.
Provided by Jonathan Batchelor
Time 1h25m
Yield 12
Number Of Ingredients 17
Steps:
- Combine butternut squash, reduced-sodium chicken broth, diced tomatoes, water, black beans, great northern beans, turnip greens, 1 1/2 tablespoons olive oil, sugar, Creole seasoning, garlic powder, and salt in a large pot over medium-high heat. Bring to a boil.
- Meanwhile, heat remaining olive oil in a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until sausage is browned and crumbly and onion is translucent, 5 to 7 minutes. Add regular chicken broth and scrape up all the browned bits on the bottom of the skillet. Pour the mixture into the soup pot.
- Reduce heat and simmer soup until squash and greens are tender, about 45 minutes. Season with salt and pepper.
Nutrition Facts : Calories 369.7 calories, Carbohydrate 32.7 g, Cholesterol 34.5 mg, Fat 20.3 g, Fiber 7.8 g, Protein 14.9 g, SaturatedFat 6.2 g, Sodium 1092.7 mg, Sugar 5.6 g
CREAMY BUTTERNUT SQUASH, GREEN APPLE & CURRY SOUP
This is a wonderful soup for winter. It's very creamy & flavorful but it is low in calories because there is NO CREAM. If you don't tell... no one will know it's not a full-fat version!!
Provided by msmia
Categories Soy/Tofu
Time 1h
Yield 10 cups, 10 serving(s)
Number Of Ingredients 8
Steps:
- In a large soup pot, saute onion in oil until clear.
- Add curry powder & cook for 1 minute.
- Stir in stock, squash & apples. Bring to a boil.
- Simmer, covered until squash & apples are fork-tender.
- In a blender (or food processor)puree tofu and soup in batches
- Return to pot & season w/ salt & pepper.
Nutrition Facts : Calories 97.9, Fat 2.4, SaturatedFat 0.4, Sodium 7.3, Carbohydrate 19, Fiber 3.3, Sugar 6, Protein 2.9
CROCK POT GOLD AND GREEN BANANA SQUASH SOUP
Make and share this Crock Pot Gold and Green Banana Squash Soup recipe from Food.com.
Provided by TishT
Categories Apple
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine squash, leek, apple, orange, broth, salt, pepper and thyme in slow cooker.
- Cover and cook on low about 6 hours or until veggies are tender. Puree soup mixture, in batches, in a blender or food processor.
- Add hot sauce if desired.
- Ladle soup into bowls and sprinkle with chopped chives.
Nutrition Facts : Calories 49.9, Fat 0.9, SaturatedFat 0.2, Sodium 548.3, Carbohydrate 7.4, Fiber 1.3, Sugar 5.6, Protein 3.3
GREEN SOUP
Hearty kale and spinach green soup to help keep you warm during the fall and winter seasons. Garnish with sour cream.
Provided by William.Burgamy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a small frying pan over medium-high heat. Cook and stir onions in the hot oil until until translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 30 minutes more.
- Pour vegetable broth into a pot and place over medium heat. Add rice and minced garlic; stir in kale and spinach, adding more broth if necessary. Add onions to the pot. Allow the greens to reduce and rice to fully cook, about 45 minutes.
- Use an immersion blender to blend to desired consistency. Add goat cheese and use the blender again to create a creamy texture. Stir in lemon juice, salt, and pepper.
Nutrition Facts : Calories 162.2 calories, Carbohydrate 24 g, Cholesterol 5.6 mg, Fat 5 g, Fiber 4.4 g, Protein 7.6 g, SaturatedFat 1.8 g, Sodium 576 mg, Sugar 5.3 g
CANH BAU TOM - VIETNAMESE OPO SQUASH SOUP
Bau, or opo squash, (calabash, cucuzzi, bottle gourd, etc) is a long pale green squash that can be found at Asian markets. It has a flavor similar to cucumbers mixed with zucchini. My daughter and I love this squash raw to snack on. My sister in law introduced me to this simple soup. She pairs it with Thit Kho, stewed pork, or other Kho recipes. This soup pairs nicely with salty dishes to mellow out the flavors. Can serve over rice to make a light stew. I sometimes add 2 c fish stock and 4 c of water. Prep time varies on how long the squash and shrimp needs to cook. If using this soup as a side to Kho dishes, I use the smaller amount of shrimp. If serving alone over rice, I use more shrimp.
Provided by Kiersten Phae
Categories Asian
Time 45m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Pour the stock into a large stock pan.
- Add the Opo Squash and cook over medium-high heat until the squash becomes soft and translucent.
- The squash may not become translucent if it's cut too thick. Just look for it to soften up.
- While the squash cooks put the shrimp, green onions, and cilantro into a mixing bowl.
- Mix and sort of blend the flavors together with a fork.
- Do not turn this into a mushy paste. The idea is to combine the flavors together.
- Season the shrimp mixture with the pepper, half of the fish sauce, sugar, and sesame oil. Mix well.
- Once the squash is translucent, Turn the heat to high and Bring to a boil.
- Add the sliced onions.
- Add the shrimp mixture to the soup in spoonfuls, this sort of makes dumplings.
- Cover and cook until the shrimp "dumplings" are cooked.
- After the dumplings cook, remove from heat and add the rest of the fish sauce.
- Stir to mix in the flavors.
- Garnish with the additional cilantro and green onions.
- Let the soup stand for 15 minutes before serving.
- Serve over rice and/or Kho recipes (stews).
- To simplify the recipe:.
- Skip mixing the shrimp all together with the seasonings. Dice the shrimp up and mix all the seasonings in the soup at the same time as the dumplings.
Nutrition Facts : Calories 92.6, Fat 2.2, SaturatedFat 0.4, Cholesterol 86.4, Sodium 789.5, Carbohydrate 5.5, Fiber 0.9, Sugar 2.6, Protein 12.5
SUMMER SQUASH SOUP
"With its delicate taste, the creamy concoction makes an easy but elegant first course for a company dinner," Sandi Pichon of Slidell, Louisiana notes.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, saute squash and onions in butter until tender. Stir in the broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. , Cool slightly. Process in batches in a blender; return all to the pan. Stir in cream and heat through.
Nutrition Facts : Calories 278 calories, Fat 26g fat (16g saturated fat), Cholesterol 92mg cholesterol, Sodium 533mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
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.
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
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