ROASTED KABOCHA SQUASH SOUP
Make this roasted kabocha squash soup when you're in need of a perfect fall recipe. Thick and creamy, with pops of ginger, cumin, and coriander.
Provided by Elise Bauer
Categories Soup
Time 1h45m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven: Set the oven to 400°F.
Nutrition Facts : Calories 196 kcal, Carbohydrate 27 g, Cholesterol 5 mg, Fiber 4 g, Protein 7 g, SaturatedFat 1 g, Sodium 762 mg, Sugar 11 g, Fat 8 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
HEARTY KABOCHA SQUASH SOUP
This hearty kabocha squash soup is a pretty nice alternative to having chicken for dinner again. I'm not a vegetarian, so you can trust me, it's good even though it doesn't have meat in it. Not being a vegetarian, I used chicken stock. Feel free to substitute vegetable stock if you wish. I was inspired by other squash soup recipies, but wanted to use a kabocha squash.
Provided by kittycatonline.com
Categories Vegetable
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Get a kabocha squash. You'll be using the skin of the squash, so start by washing the squash under water. Cut the squash in half. The skin is quite hard, so you need to be very careful. Clean out the seeds, and place the squash, cut halves down, on a baking pan. Bake for 1 hour at 350°F Remove from the oven and set aside.
- Dice up the onion and garlic cloves. Get out a pressure cooker and add a splash of olive oil. Lightly brown the onion and garlic. Pour in two cans of chicken (or vegetable) stock and 1/4 cup white wine. Check out that kabocha squash you took out of the oven earlier. You will be adding in the entire squash, skin and all, but not the hard little stem at the top of the squash. The squash will be very soft, and the skin will tear easily.Discard that hard stem at the top of the squash. Add the squash to the pressure cooker, and everything else on the ingredient list.
- Seal up the pressure cooker and cook at pressure for 8 minutes. Cool the pressure cooker using the cold water release method. Open the lid of the pressure cooker, and use an immersion blender (a "stick blender") and puree the soup to a smooth consistency. Serve hot.
Nutrition Facts : Calories 141, Fat 3.1, SaturatedFat 0.8, Cholesterol 6, Sodium 287.3, Carbohydrate 18.5, Fiber 1.7, Sugar 4.6, Protein 7.1
HEARTY BUTTERNUT SQUASH SOUP
The comforting combination of squash, meat, beans and veggies makes this my go-to soup in fall. It's full of freshness. -Jaye Beeler, Grand Rapids, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (4-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a stockpot, cook sausage, onion and red pepper over medium heat 9-11 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles. Add garlic; cook 1 minute longer. Remove with a slotted spoon and set aside; discard drippings., Add squash, 1-1/2 cups corn, water and chicken base to same pan; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until squash is tender., Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return to pot. Add beans, tomatoes, salt, pepper, sausage mixture and remaining corn; heat through. If desired, drizzle servings with cream and sprinkle with parsley. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 327 calories, Fat 13g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 937mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 11g fiber), Protein 13g protein.
SWEET & SPICY ROASTED KABOCHA SQUASH
From Just Hungry, but modified to cut the spiciness a bit. I just started getting to know winter squashes, and kabocha has become my favorite. It's fairly small, nicely sweet, and the skin is so thin that you don't need to peel it. This is a really easy way of preparing it.
Provided by IngridH
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F Line a baking sheet with a silicon baking liner or parchment paper.
- De-seed and cut the squash into slices about 1/4 inch thick.
- Combine all the dry ingredients. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again.
- Spread the slices in a singler layer on the baking sheet and drizzle them with the oil.
- Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 10-15 minutes.
- Serve hot or at room temperature.
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- Cut the squash into quarters (see blog post above to learn how to cut kabocha safely). Cut the onion into quarters, leaving the skin on. Chop the ginger and peel the garlic cloves.
- Line a baking tray with parchment paper. Spread the kabocha squash, onion, ginger and garlic on the tray.
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