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 :
HERBED SUMMER SQUASH
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 0
Steps:
- Saute 1 1/2 pounds diced yellow squash in butter over medium-high heat, 1 minute. Add 1/2 cup chicken broth, 2 sprigs thyme, and salt to taste; bring to a simmer. Reduce the heat to medium low; partially cover and cook, stirring occasionally, until tender, about 8 minutes. Uncover; cook 2 more minutes. Stir in chopped parsley and salt and pepper to taste.
HERBED SPAGHETTI SQUASH
Steps:
- Preheat the oven to 375 degrees F.
- Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.
- Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.
Nutrition Facts : Calories 144 calorie, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 19 milligrams, Sodium 336 milligrams, Protein 2 grams, Sugar 0 grams
GOLDEN BUTTERNUT SQUASH SOUP
I created this soup for my vegan relatives for Christmas Eve, but everyone ended up loving it, too! It's so creamy and delicious. -Susan Sabia, Windsor, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, heat oil over medium heat. Add squash, carrots, red pepper, apple and onion; cook and stir until crisp-tender, 8-10 minutes. Stir in water, vegetable base and seasonings. Bring to a boil; reduce heat. Simmer, uncovered, until vegetables are tender, 8-10 minutes. Stir in almond milk., Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan and heat through.
Nutrition Facts : Calories 110 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 486mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
HERB SEASONED SQUASH BAKE
Pop grows squash and zucchini every year and I'm always on the lookout for new ways to eat it. I like this recipe because it's different from frying. I'm sure it will be an excellent alternative to the same old way you've been eating your squash too. You can also sub in zucchini...it's good too! This can be divided between two small casseroles and frozen.
Provided by Redneck Epicurean
Categories Vegetable
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- In a saucepan over medium heat, boil the squash and onion in salted water for 5 minutes. Drain well.
- Combine the squash, chicken soup, and sour cream.
- Toss the stuffing mix with butter, sage, and onion powder.
- Butter a 2 quart casserole dish. Layer half the stuffing in the bottom. Sprinkle half the cheese over the stuffing. Spread the squash over the cheese and top with remaining cheese and then the remaining stuffing.
- Bake for 30-40 minutes.
Nutrition Facts : Calories 317.2, Fat 17.7, SaturatedFat 10.8, Cholesterol 48.2, Sodium 643.1, Carbohydrate 31.2, Fiber 2.2, Sugar 7.3, Protein 9.3
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