BUTTERNUT SQUASH SWEET POTATO SOUP
Lots of taste and beta carotene!
Provided by BVDB
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a large pot over medium-high heat. Cook and stir butternut squash, sweet potato, carrot, celery, onion, and garlic in hot butter until lightly browned, about 5 minutes.
- Pour chicken stock and sweet bell peppers into butternut squash mixture; bring to a boil. Reduce heat to low, cover, and simmer until squash and potato are tender, about 40 minutes.
- Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
- Return pureed soup to pot and season with salt and black pepper.
Nutrition Facts : Calories 167 calories, Carbohydrate 28.2 g, Cholesterol 15.6 mg, Fat 6.3 g, Fiber 5 g, Protein 2.9 g, SaturatedFat 3.8 g, Sodium 416.3 mg, Sugar 6.6 g
BUTTERNUT SQUASH & SWEET POTATO SOUP
This easy-to-make butternut squash soup with sweet potatoes, apples, and warm spices tastes like fall in a bowl.
Provided by Jennifer Segal
Categories Soups
Yield 6-8
Number Of Ingredients 13
Steps:
- Melt the butter over medium heat in a large pot. Add the onions and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Add the butternut squash, sweet potatoes, chicken broth, salt, and pepper to the pot. Bring to a boil, then cover and reduce the heat to low; simmer until vegetables are very tender, about 15 minutes. Turn off the heat. Add the diced apple and honey and purée the soup with a handheld immersion blender until very smooth and creamy. (Alternatively, use a standard blender to purée soup in batches, being careful not to fill the jar more than halfway. Leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.)
- Stir in the cinnamon, mace, nutmeg, and heavy cream. Bring to a simmer, then taste and adjust the seasoning if necessary. To thicken the soup, simmer over low heat until desired consistency is reached.
- Note: This soup thickens as it cools. If necessary, add a bit of water to thin it back to desired consistency.
- Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (The soup will thicken up while in the freezer. While reheating, add a bit of water if necessary to thin it to your desired consistency.)
Nutrition Facts : Calories 359, Fat 18 g, Carbohydrate 43 g, Protein 9 g, SaturatedFat 10 g, Sugar 19 g, Fiber 5 g, Sodium 816 mg, Cholesterol 59 mg
CARROT, SWEET POTATO AND SQUASH SOUP
This scratch soup is a delicious meal or Thanksgiving starter or a clever use-up for leftovers of any of the 3 main ingredients after the holiday.
Provided by Rachael Ray : Food Network
Time 55m
Yield 4 to 6 servings as an entree or 8 to 10 as a starter
Number Of Ingredients 25
Steps:
- Heat the EVOO in a soup pot over medium-high heat, add the butter and melt into the oil. Add the chipotle, coriander, cumin, paprika, garlic, onions, apple, ginger, cinnamon and some nutmeg and salt and pepper. Cook for 5 minutes partially covered. Then add the stock, honey, kabocha, carrots and potatoes. Cook partially covered until very tender, 30 minutes. Puree with an immersion blender or in batches in a food processor. Cool and store for a make-ahead meal. Reheat over medium heat and add 1 cup of stock or water to loosen the soup enough to reheat.
- To serve, add a little citrus juice for a pop and top shallow bowls or cups of soup with assorted toppings of your choice.
Nutrition Facts : Calories 271 calorie, Fat 10 grams, SaturatedFat 3.5 grams, Cholesterol 10 milligrams, Sodium 275 milligrams, Carbohydrate 43 grams, Fiber 7.5 grams, Protein 7 grams, Sugar 16 grams
POTATO, CARROT AND PARSNIP SOUP
A delicious winter soup from "Bon Appétit Magazine" (Sept.1997). The original recipe calls for half-and-half, but milk works just as well.
Provided by blucoat
Categories Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.
- Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in milk and Sherry. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Bring soup to simmer, thinning with additional broth, if desired. Ladle into bowls and serve.
MY SPICED BUTTERNUT SQUASH, SWEET POTATO, CARROT AND ORANGE SOUP
This was inspired by my other butternut squash soup recipe (#402703). The orange flavoring is optional. I use pre-cut, cubed squash when I can find it or frozen squash. You can also use a small fresh butternut squash. (The prep time assumes you are using pre-cut or frozen squash.) I use almond milk in this recipe (I like Almond Breeze) instead of cream or half and half. You can save a little time by roughly chopping the onion and garlic, because the soup will be pureed later. I do chop the ginger rather finely because it is so fibrous, and I don't want lumps in the soup that didn't get pureed.
Provided by coconutty
Categories Yam/Sweet Potato
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- If you are using a fresh butternut squash, cut it in half lengthwise and scoop out the seeds. Peel it and cut it into 1-inch chunks.
- Heat the oil in a large soup pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger root and cook until fragrant, about 3 minutes.
- While the onions are cooking, peel and dice the sweet potato and carrots.
- Add the cut vegetables and broth; bring to a boil. Lower heat and cook at a gentle boil until the squash is fork-tender, about 20 minutes (but this depends on the size of your squash cubes).
- Puree the soup in several stages in a blender. For safety's sake, since the soup is hot, do not fill the jar more than about 1/4 full each time, and blend on a low speed, covering the lid with an oven mitt. The soup should be completely smooth and a little thicker than heavy cream.
- Rinse your soup pot to remove any small chunks of food and strain it if you like (I do not strain).
- Heat the soup through again and season to taste with cinnamon, nutmeg, black pepper and salt.
- Add some almond milk, a little at a time, to give soup a creamier consistency. (Instead of almond milk or Almond Breeze, you could probably use soy or rice milk or half and half).
- Just before serving, add about 2-3 teaspoons fresh orange juice (or to taste) to each bowl, if desired; stir to blend into soup.
- This soup tastes fine when it has been reheated. The soup will thicken as it chills, so you may want to add extra spice right at the start, if you know you will be re-heating some later. You will need extra Almond Breeze to thin it out after it has been refrigerated. I have kept it in the fridge for as long as 4 days and it was fine.
- You can sub pumpkin pie spice for the ground spices listed.
- Because the veggies make the broth very flavorful, you can also use half chicken broth and half water (2 cups of each) with good results.
SPICY BUTTERNUT SQUASH AND CARROT SOUP
This butternut squash and carrot soup is by far one of the best soups I've made and I constantly find myself making it over and over again! It's savory and goes great with toasted bread.
Provided by AriannaHajnal
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Place squash and carrots in a bowl. Drizzle with 1 tablespoon olive oil and add curry powder, chili powder, pepper, and salt. Place on a rimmed baking sheet.
- Roast in the preheated oven until vegetables are soft, about 20 minutes.
- Meanwhile, place onion, habanero pepper, and garlic in a pot with remaining olive oil and saute over medium heat until soft and fragrant, 5 to 7 minutes. Add water and bouillon, increase heat to medium-high, and bring to a boil. Stir in roasted squash and carrots, reduce heat, and let simmer for 10 to 15 minutes.
- Transfer carefully to an electric blender or food processor, in batches if necessary, and blend until smooth.
Nutrition Facts : Calories 249.8 calories, Carbohydrate 47 g, Cholesterol 0.3 mg, Fat 7.8 g, Fiber 9.4 g, Protein 4.8 g, SaturatedFat 1.1 g, Sodium 687.7 mg, Sugar 10.3 g
ROASTED BUTTERNUT SQUASH SWEET POTATO SOUP
Butternut squash soup is made even creamier by roasting it with sweet potatoes in this vegan and gluten-free version that's sweetened with maple syrup and seasoned with warming winter spices. Vegan, Gluten-Free, Nut-Free, Kosher
Provided by Jessica Levinson
Time 1h35m
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F. On a large foil-lined baking sheet, place squash, sweet potatoes wrapped in foil, onions, and garlic cloves wrapped in foil. Roast 40 to 45 minutes until squash and sweet potatoes are soft. (You may need to take garlic out sooner.)
- Once cool enough to handle, remove and discard onion peels and sweet potato skins. Place roasted onions and sweet potato flesh in a large soup pot. Squeeze roasted garlic out of their skins into the pot.
- Cut butternut squash in half lengthwise. Scoop out the seeds and set aside. Scoop squash flesh and transfer to soup pot.
- Add vegetable stock and maple syrup to soup pot. Bring to a boil; lower heat and simmer covered for 30 minutes. Remove from heat.
- Using an immersion blender, puree soup until smooth. Return pot to medium heat, add water, cinnamon, ginger, chili powder, salt, and pepper. Simmer until flavors have melded, about 5 to 6 minutes.
- While the soup is cooking, clean the squash seeds and toss with 1/2 teaspoon olive oil and cinnamon, ginger, and chili powder to taste. Spread on foil-lined baking sheet and roast at 400 degrees for 5 to 8 minutes, watching closely to make sure they do not burn. Remove when done and set aside.
- Serve soup with roasted squash seeds on top.
Nutrition Facts : Calories 74 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 3 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1/12th recipe, Sodium 206 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
SPICED CARROTS & BUTTERNUT SQUASH
When I've got a lot going on, my slow cooker is my go-to tool for cooking veggies. I toss in cumin and chili powder to bring out the natural sweetness of carrots and squash. -Courtney Stultz, Columbus, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 4h15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place carrots and squash in a 3-qt. slow cooker. In a small bowl, mix remaining ingredients; drizzle over vegetables and toss to coat. Cook, covered, on low 4-5 hours or until vegetables are tender. Gently stir before serving.
Nutrition Facts : Calories 85 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 245mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
SPICY SWEET POTATO, SQUASH AND CARROT SOUP
Delightfully spicy, deliciously warming.
Provided by Eve Goulden
Time 30m
Yield Makes 2-3 Servings
Number Of Ingredients 0
Steps:
- Peel and chop the garlic, chop three spring onions and the coriander stems, dice half the chilli and add to a large pot. Add the curry powder and fry in one teaspoon oil for 2 minutes.
- Add the sweet potato, squash and carrots and fry for a few more seconds before adding the stock. Boil for 15-20 minutes.
- Put the cashews in a freezer bag and bash a few times with a rolling pin. Toast the crushed nuts in a dry frying pan over a low heat for approximately 3-4 minutes.
- Chop the remaining spring onions, coriander leaves and spring onions.
- When all the vegetables are completely softened, blend the soup together. Ladle into bowls and garnish with the crushed nuts, chilli, coriander and spring onions.
SPICY BUTTERNUT SQUASH SOUP
A spicy and warming soup, great for when its cold outside!
Provided by antonellafood
Time 1h20m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Heat oil in a large saucepan and add garlic, chilli, paprika, bay, rosemary and cumin seeds and heat for 30seconds (do not colour, you only want to release the flavours).
- Add all the remaining ingredients apart from the stock.
- Saute the vegetables for 2 minutes until they are fully coated in the spices.
- Add the stock, turn down the heat and allow the soup to simmer for about 45 mins.
- Allow the soup to cool and then blend with a hand whisk, until free of lumps. If the soup is too thick add a little more stock until you have the desired consistancy.
- Reheat when ready to serve and eat with a big hunk of crusty bread, delicious!
CARROT AND BUTTERNUT SQUASH SOUP RECIPE
Carrot and butternut squash soup is an easy recipe that the whole family will love. It's nutritious and ready in just 40 mins!
Provided by Jessica Dady
Categories Dinner, Lunch, Starter
Time 40m
Yield Serves: 6
Number Of Ingredients 9
Steps:
- In a large pan, fry the onions in oil until translucent and soft. Add squash and carrots and stir, cooking for a further 5 minutes. Add thyme and season well with salt and freshly ground black pepper. Pour over stock and bring to boil. Allow to simmer gently for 30 minutes, or until vegetables are cooked through.
- Remove from heat and allow to cool slightly. Using a hand blender or a liquidiser, blend to a smooth soup. If too thick, add a little more stock until desired consistency is achieved.
- Divide soup into bowls and serve with a dollop of crème fraiche and parsley.
Nutrition Facts : @context https, Calories 184 Kcal, Sugar 16.7 g, Fat 8.5 g, SaturatedFat 3.6 g, Sodium 0.99 g, Protein 3.8 g, Carbohydrate 24.3 g
More about "my spiced butternut squash sweet potato carrot and orange soup food"
BUTTERNUT SQUASH SWEET POTATO CARROT SOUP - DELIGHTFUL ...
From delightfuladventures.com
5/5 (15)Total Time 6 hrs 15 minsCategory Lunch, Main CourseCalories 148 per serving
- Add the butternut squash, sweet potatoes, carrots, onions, and broth to the slow cooker. Set to low and let cook for 6 hours. (If you are in a rush, set to high and cook for 3 1/2 - 4 hours or until vegetables are soft)
- Add in the coconut milk, cinnamon, nutmeg, maple syrup. Blend again making sure that all spices are incorporated.
BUTTERNUT SQUASH AND SWEET POTATO SOUP - MAKING THYME FOR ...
From makingthymeforhealth.com
5/5 (67)Total Time 1 hrCategory SoupCalories 279 per serving
BUTTERNUT SQUASH, SWEET POTATO, AND CARROT SOUP - BELLE VIE
From thebellevieblog.com
Servings 6Total Time 50 mins
BUTTERNUT SQUASH, SWEET POTATO AND CARROT SOUP | TINNED ...
From tinnedtomatoes.com
Servings 6-8Calories 128 per servingEstimated Reading Time 6 mins
ROASTED BUTTERNUT SQUASH AND CARROT SOUP - NOW YOU'RE COOKING
From nowyourecooking.ca
Servings 4Calories 404 per servingEstimated Reading Time 3 mins
- Toss the chopped butternut squash, carrots, and onion in olive oil and spread evenly on the prepared pan. Drizzle the garlic with a drop of olive oil, wrap it in a small piece of foil to prevent it from burning, and place next to the other vegetables.
- Transfer the roasted vegetables to the blender, and sprinkle in the turmeric, cumin, coriander, cayenne pepper, salt and pepper. Add the minced ginger, vegetable stock and puree the soup until smooth.
BUTTERNUT SQUASH AND CARROT SOUP RECIPE - EATINGWELL
From eatingwell.com
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.
SWEET POTATO, SQUASH AND CARROT SOUP - THYME & LOVE
From thymeandlove.com
Cuisine VeganCategory SoupServings 4Total Time 1 hr 5 mins
- In a large dutch oven or soup pot, heat the olive oil over medium heat. Add the diced onion and apples. Saute for 5-6 minutes. Add the garlic and cook for 30 seconds. Add the chipotle peppers, cumin, paprika, nutmeg, cinnamon, salt and pepper to taste. Stir and partially cover. Cook 5-7 minutes.
- Add in the vegetable stock, squash, sweet potatoes, carrots, and maple syrup. Reduce heat to medium-low and partially cover the pot and cook for 30 minutes, or until the vegetables are tender. Either use an immersion blender to puree the soup or let the soup cool a few minutes and carefully transfer the soup in batches to a blender.
- Once blended taste and adjust seasons. Add more salt if needed and if the soup is too spicy add in a touch more maple syrup.
CURRIED VEGETABLE SOUP WITH CARROT, BUTTERNUT SQUASH AND ...
From simplegraytshirt.com
Cuisine IndianTotal Time 45 minsCategory Dinner, Lunch, SoupCalories 269 per serving
- In olive oil, sauté onion and garlic until the onions become translucent. Then add the curry powder, turmeric and salt and stir until fragrant, about 30-60 seconds.
- Add the sweet potatoes, butternut squash and carrots and stir until they are coated in the spices. Let cook about 1 minute.
- Add broth and stir to make sure none of the veggies are sticking to the bottom and everything is combined.
- Bring to a boil then reduce to medium heat until the sweet potato is fork tender 20-30 minutes. Then turn the heat down to low and stir in the coconut milk.
BUTTERNUT SQUASH SWEET POTATO SOUP - GIRL HEART FOOD®
From girlheartfood.com
Ratings 21Category SoupServings 6Total Time 1 hr 15 mins
- Preheat oven to 400 degrees Fahrenheit. Also, line a baking sheet with parchment paper and set aside.
- Carefully cut butternut squash in half, scoop out seeds, drizzle with 1 teaspoon of olive oil and sprinkle with 1/4 teaspoon each of salt and black pepper
- Place squash cut side down onto prepared baking sheet and bake for about 40 minutes or until squash is cooked through and tender when pierced with a knife. Let cool slightly. Scoop out butternut squash and place into a bowl. Set aside.
SWEDE SOUP - FANTASTIC VEGAN AND VEGETARIAN SOUP WITH ROOT ...
From greedygourmet.com
Reviews 2Category SoupCuisine SwedishTotal Time 1 hr 15 mins
- Arrange the swede, carrots, sweet potato and garlic bulb halves in a single layer on a baking sheet and drizzle with vegetable oil.
- Roast the vegetables in the oven for 35 minutes. If everything isn’t cooked and tender, cook them for another 10 minutes.
ROASTED BUTTERNUT SQUASH, SWEET POTATO AND CARROT SOUP ...
From happilyunprocessed.com
4.3/5 (4)
- Place the carrots, butternut squash & sweet potato in a large bowl and drizzle with olive oil and season with salt and pepper.
- Place the veggies on 2 baking sheets lined with parchment paper and roast 35-40 minutes until tender.
- Meanwhile saute the onions in a saucepan with 1-2 Tablespoons of olive oil until translucent (approx. 4 min). Add the garlic, stir and cook another minute.
SPICY ROASTED BUTTERNUT SQUASH AND CARROT SOUP GO GO GO ...
From gogogogourmet.com
Estimated Reading Time 2 mins
- Spread the prepared carrots and squash on the baking tray (squash cut side up), sprinkle with olive oil, salt and pepper. Roast in the preheated oven for 1 hour, turning the carrots halfway through.
- In a skillet over medium heat, add 1 T olive oil and heat to shimmering. Add the onion and saute until translucent. Set aside.
- Scoop the squash out of the skin into the bowl of a blender or food processor, add the carrots, sautéed onion, cumin, cayenne and 2 cups of vegetable stock. Run the machine until smooth. If soup seems too thick, add more stock until desired consistency is reached. Season with salt and pepper to taste. Garnish with chives and serve hot.
BUTTERNUT SQUASH SOUP WITH ORANGE AND MINT – THE TASTY CHILLI
From thetastychilli.com
Cuisine BelgianCategory Light MealsServings 4Total Time 30 mins
SPICED CARROT AND BUTTERNUT SQUASH SOUP - ALLPLANTS
From allplants.com
Cuisine AmericanCategory DinnerServings 4
BUTTERNUT SQUASH, SWEET POTATO AND CARROT SOUP | MY ...
From mymotivatedmeals.com
Estimated Reading Time 1 min
SPICY ORANGE SOUP - TINNED TOMATOES
From tinnedtomatoes.com
Estimated Reading Time 1 min
BUTTERNUT SQUASH SOUP - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
Ratings 4Category Appetizer, Main Course, SoupCuisine AmericanTotal Time 1 hr 9 mins
ROASTED BUTTERNUT SQUASH, SWEET CARROT & APPLE SOUP ...
From italianfoodforever.com
Reviews 13Category Soups & StewsServings 4Total Time 55 mins
SLOW COOKER BUTTERNUT SQUASH AND SWEET POTATO SOUP - KITCHN
From thekitchn.com
Estimated Reading Time 2 mins
ROASTED BUTTERNUT SQUASH CARROT AND SWEET POTATO SOUP …
From myfavouritepastime.com
Estimated Reading Time 3 mins
MY SPICED BUTTERNUT SQUASH, SWEET POTATO, CARROT AND ...
From pinterest.co.uk
MY FAVORITE SOUP: SPICY BUTTERNUT SQUASH, CARROT AND ...
From archipelagostories.com
MYSPICEDBUTTERNUTSQUASHSWEETPOTATOCARROTANDORANGESOUP RECIPES
From tfrecipes.com
BEST CARROT, SWEET POTATO AND SQUASH SOUP RECIPES | FOOD ...
From foodnetwork.ca
RECIPE: BUTTERNUT SQUASH AND CARROT SOUP - FOOD NEWS
From foodnewsnews.com
MY SPICED BUTTERNUT SQUASH, SWEET POTATO, CARROT AND ...
From pumpkinfood.blogspot.com
10 BEST BUTTERNUT SQUASH AND ORANGE SOUP RECIPES | YUMMLY
From yummly.co.uk
MY SPICED BUTTERNUT SQUASH SWEET POTATO CARROT AND ORANGE ...
From tfrecipes.com
10 BEST BUTTERNUT SQUASH AND ORANGE SOUP RECIPES | …
From yummly.com
10 BEST CARROT LEEK AND BUTTERNUT SQUASH SOUP RECIPES ...
From foodnewsnews.com
SWEET POTATO AND SAGE SOUP - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
10 BEST BUTTERNUT SQUASH SWEET POTATO CARROT RECIPES - YUMMLY
From yummly.com
COCONUT CURRY BUTTERNUT SQUASH AND SWEET POTATO SOUP — THE ...
From theintrepidcookie.net
RECIPE OCCASION SOUP
From irishexaminer.com
BUTTERNUT SQUASH SOUP RECIPE WITH CARROTS AND POTATOES ...
From sheknows.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love