BUTTERNUT SOUP WITH CRISPY SAGE & APPLE CROUTONS
The apple and sage contrast beautifully with naturally sweet butternut squash in this low-fat, gluten-free festive dinner party starter
Provided by Sara Buenfeld
Categories Lunch, Soup, Starter, Supper
Time 50m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan, add the onion and fry for 5 mins. Add the garlic and squash, and cook for 5 mins more. Pour in the Madeira and stock, stir in the chopped sage, then cover and simmer for 20 mins until the squash is tender.
- Blitz with a hand blender or in a food processor until completely smooth. Allow to cool in the pan, then chill until ready to serve. Will keep for 2 days or freeze for 3 months. To make the crispy sage, heat some oil (a depth of about 2cm) in a small pan, then drop in the sage leaves until they are crisp - you will need to do this in batches. Drain on kitchen paper. Will keep for several hours.
- Just before serving, reheat the soup in a pan. The texture should be quite thick and velvety, but thin it with a little stock if it is too thick.
- For the apple croutons, heat the oil in a large pan, add the apple and fry until starting to soften. Sprinkle with the sugar and stir until lightly caramelised.
- To serve, ladle the soup into small bowls and top with the apple, sage and a grinding of black pepper.
Nutrition Facts : Calories 231 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 20 grams sugar, Fiber 8 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
PUMPKIN SOUP WITH APPLE SCHNITZ "CROUTONS" '21' CLUB
Steps:
- Preheat oven to 350°F.
- In a shallow baking pan arrange squash, cut sides up, and bake 45 minutes, or until soft. Spoon out pulp (there should be 6 to 8 cups) and purée in a food processor.
- In a large heavy kettle heat butter over moderate heat until foam subsides and cook remaining vegetables, stirring occasionally, until they begin to soften, 10 to 12 minutes. Add broth or water, squash purée, cinnamon, and nutmeg and simmer, covered 40 minutes. Stir in syrup and cream and simmer, uncovered, 5 minutes. Season soup with salt and pepper.
- Cool soup slightly and in a food processor or blender purée in small batches until smooth, transferring to a large bowl. Return soup to kettle and reheat if necessary. Serve soup garnished with croutons.
- Preheat oven to 300°F.
- Peel and core apple and halve lengthwise. In a food processor fitted with 2-millimeter slicing disk or with a mandoline or other hand-held slicing device cut apple into paper-thin slices. On a large non-stick baking sheet or a large baking sheet lined with parchment paper spread slices in one layer and sprinkle evenly with brown sugar. Bake slices in middle of oven 20 minutes, or until crisp and golden, and transfer immediately to racks to cool. Makes about 12 "croutons."
PUMPKIN SOUP WITH SOURDOUGH SAGE CROUTONS
We love soup in our home, and I'm a big fan of the cream-style kind. Thanksgiving inspired this recipe-it has all the traditional smells that fill the air during the holiday season. You could also make this with butternut squash. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 10 servings (2-1/2 quarts, 2 cups croutons, 1/2 cup sweet cream).
Number Of Ingredients 19
Steps:
- In a Dutch oven, saute onion and carrots in oil for 5 minutes. Add pumpkin; cook 5-6 minutes longer. Stir in the broth, sage, garlic powder, salt, pepper and nutmeg; bring to a boil. Reduce heat; cover and simmer until pumpkin is tender, 15-20 minutes., Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through., For sweet cream, combine ingredients until smooth. For croutons, place bread in a small bowl; drizzle with oil and butter. Sprinkle with sage and toss to coat. Transfer to a small skillet; cook and stir over medium heat until lightly toasted, 4-6 minutes., Garnish servings with sweet cream and croutons.
Nutrition Facts : Calories 199 calories, Fat 13g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 778mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.
CREAM OF PUMPKIN SOUP WITH CINNAMON CROUTONS
A great soother or subtle beginning to an elegant dinner. This recipe is wonderful and even better yet if you are lucky enough to have fresh pumpkin to use in place of canned. I clipped this out of a magazine many years ago and we have enjoyed it ever since.
Provided by Judith N.
Categories Onions
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat butter in large saucepan or dutch oven; add onion; saute until tender but not brown, about 10 minutes.
- Add 1 can chicken broth; bring to boiling; cover; lower heat; simmer 15 minutes.
- Ladle liquid and onion into container of electric blender; cover.
- Blend until mixture is smooth, about 1 minute.
- Return to saucepan.
- Add remaining chicken broth, pumpkin, salt, cinnamon, nutmeg, ginger and pepper.
- Stir until smooth.
- Bring to boiling; cover.
- Lower heat; simmer 10 minutes, stirring often.
- Stir in milk and cream; heat just to boiling, but do not boil.
- Taste for seasonings.
- Garnish with cinnamon croutons.
- CINNAMON CROUTONS: Blend 3 Tbls.
- softened butter or margarine with 1 Tbls.
- brown sugar and 1/4 Tsp.
- ground cinnamon in small bowl.
- Spread on the 4 slices of bread.
- Place in single layer on cookie sheet.
- Bake in preheated 400 degree oven for 8 to 10 minutes or until toast is crisp and topping is bubbly.
- Cut into small triangles or squares.
Nutrition Facts : Calories 286.4, Fat 21.6, SaturatedFat 13.1, Cholesterol 68.4, Sodium 784, Carbohydrate 17.2, Fiber 1.7, Sugar 4.4, Protein 7.4
PUMPKIN SOUP WITH CINNAMON CROUTONS
Homemade whole wheat croutons seasoned with cinnamon sugar perfectly accent this smooth and flavorful soup.
Provided by Allrecipes Member
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F(200 degrees C). In a small bowl, mix together melted butter, brown sugar, and cinnamon. In a large bowl, toss bread cubes with melted butter mixture to coat. Spread bread cubes evenly over a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and toasted. Set croutons aside.
- Saute onion in canola oil in a medium saucepan until tender. Stir in 1 can chicken broth. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
- Transfer broth mixture into the container of a blender or processor. Process until smooth.
- Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.
- Stir in half-and-half, and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with cinnamon croutons.
Nutrition Facts : Calories 210.6 calories, Carbohydrate 23.7 g, Cholesterol 17.3 mg, Fat 11.9 g, Fiber 3.7 g, Protein 4.2 g, SaturatedFat 4.8 g, Sodium 743.4 mg, Sugar 9.4 g
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