PURéED WINTER SQUASH SOUP WITH GINGER
One of the most comforting dishes you can make with winter squash is a puréed soup. I use rice to thicken this one, but you could also use a potato, or not add additional starch at all, as the squash itself has a lot of body. To enhance the flavor, this one calls for ginger, with a little lime juice and a swirl of yogurt added before serving.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer, side dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and carrot. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the winter squash, garlic and minced ginger and cook, stirring, until the mixture smells fragrant, about 1 minute
- Add the water or stock, the rice and salt to taste and bring to a boil. Reduce the heat, cover and simmer 45 minutes to 1 hour, until the squash is very tender
- Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender, cover the top with a towel pulled down tight, rather than airtight with the lid. Return to the pot and heat through. Stir in the ginger juice, taste and season with salt and pepper. If desired, thin out with a little more water or stock
- Ladle the soup into bowls and add a tablespoon of yogurt (more to taste), then slowly swirl the yogurt into the soup with a spoon. Squeeze a few drops of lime juice onto each serving and sprinkle with whisper of nutmeg
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 3 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1094 milligrams, Sugar 5 grams
WINTER SQUASH SOUP
Provided by Ina Garten
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
- Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.
GINGER BUTTERNUT SQUASH SOUP
The combination of ginger and butternut squash is delicious and addictive. This recipe yields a creamy soup without the use of any cream. I love to whip this soup up with my immersion blender right in the pot. This soup also freezes well. You can serve it with a dollop of sour cream if you desire, although I serve it without a garnish. If you want to make this a completely dairy free soup, use dairy free margarine (Fleishman's unsalted, or Earth Balance.) Oh yeah, and you MUST use fresh ginger.
Provided by Lee Hock
Categories Vegetable
Time 1h
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 9
Steps:
- 1. Melt butter or margarine in stock pot, and add onions. Sautee over medium heat until translucent.
- 2. Add ginger, garlic, and cubed butternut squash. Sautee a few more minutes until fragrant.
- 3. Add orange juice, and water. Bring to a boil, then simmer for 30 minutes, until the squash is tender.
- 4. With an immersion blender, puree until it is completely smooth and creamy.
- 5. Season with salt and pepper to taste. If it is too thick you may add more water.
ROASTED SQUASH SOUP
This soup is quite simple to make and is a good comfort food on a cold winter's night.
Provided by dakota kelly
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place the squash, cut side down, on baking sheets and roast for 45 minutes, or until flesh is soft. Scoop out the flesh into a large bowl.
- In a medium saucepan over medium heat, melt the butter. Saute the onion, stirring frequently, for 5 minutes or until tender. Stir in the garlic, ginger and curry powder and cook 1 minute. Add the apples and sherry and simmer for 10 minutes, or until apples soften.
- Puree batches of the squash flesh and broth in a food processor or blender. Transfer the squash puree to a large saucepan. Puree the apple/sherry mixture and stir into pureed squash.
- Heat over medium heat and season with salt, pepper and cayenne, to taste.
Nutrition Facts : Calories 259.9 calories, Carbohydrate 49.5 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 11.3 g, Protein 4.2 g, SaturatedFat 3.7 g, Sodium 602.4 mg, Sugar 13.3 g
SPICY WINTER SQUASH SOUP
Spicy and satisfying soup! Olive oil can be cut back to a drizzle for those looking to lighten their fat intake. NOTE:If using curry powder...replace basil with cilantro or parsley.
Provided by Lorrie in Montreal
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Trim edges of squash, cut into four pieces, remove seeds.
- Steam 12-15 minutes until soft.
- Scrape the squash from the skin into a blender, add ginger and 2 1/2 cups milk; purée.
- Sauté onion, celery and garlic in 3 teaspoons olive oil until onions are soft.
- Reduce heat to low, stir in Cajun spice mix. Stir for 30 seconds, add squash purée and remaining milk.
- Bring to a boil, simmer for 15 minutes.
- Add corn and green beans and continue to simmer.
- Stir in basil.
- Season with salt to taste.
Nutrition Facts : Calories 331.7, Fat 6.2, SaturatedFat 1.3, Cholesterol 5.1, Sodium 189.2, Carbohydrate 59.3, Fiber 8.1, Sugar 8.6, Protein 16.2
PUREED BUTTERNUT SQUASH SOUP
For several years, we've been enjoying this velvety, healthy soup at Thanksgiving. Butternut squash isn't the easiest thing to cut into, so I buy mine pre-chopped. -Christen Chalmers, Houston, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, heat butter and oil over medium heat. Add onion and carrot; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, stock, sage, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Remove from heat; cool slightly. Process in a blender until smooth. Sprinkle servings with pepper flakes.
Nutrition Facts : Calories 126 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 710mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.
PUREED BUTTERNUT SQUASH SOUP
This Pureed Butternut Squash Soup has pureed butternut squash along with onions, ginger, and garlic for a smooth, creamy texture. Whip up this soup recipe on the next chilly day.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups water. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes.
- Puree soup in 2 batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender's lid, and cover with a dish towel. Stir in juice and 1 1/2 teaspoons salt. Serve hot, with sour cream, pepper, and pumpkin seeds, if desired.
Nutrition Facts : Calories 185 g, Fat 6 g, Fiber 9 g, Protein 3 g
COD WITH MISO-BUTTERNUT SQUASH SAUCE
Mild, flaky cod gets an ideal counterpart in this silky-creamy miso-butternut squash sauce flavored with ginger and topped with lemon, cilantro, and chili crisp.
Provided by Rachel Gurjar
Time 1h10m
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- Heat oil in a large Dutch oven or other heavy pot over medium. Cook shallot, garlic, and ginger, stirring often, until shallot is softened and translucent, about 3 minutes. Add miso and cook, stirring, 1 minute. Add squash, salt, maple syrup (if using), and 4 cups water and stir to combine. Bring to a boil, then reduce heat and cover pot. Cook until squash is very tender, 20-25 minutes.
- Carefully purée squash and cooking liquid with an immersion blender until smooth. (Alternatively, you can carefully use a standard blender and work in 2 batches, keeping a towel over the lid and transferring to a medium bowl as you go.) Do ahead: Purée can be made 3 days ahead. Transfer to an airtight container; cover and chill.
- Bring squash purée to a simmer over medium heat (return to same pot if you puréed in a standard blender). Season cod lightly with salt. Reduce heat to low and place cod in sauce (it should be completely covered). Cover pot and cook cod, turning over halfway through, until fish is opaque throughout and flakes easily with a fork, 15-17 minutes. Remove pot from heat and gently stir lemon juice into sauce.
- Divide rice among bowls and ladle cod and sauce over. Top with cilantro and serve with chili crisp and lemon wedges for squeezing over.
PURéED WINTER SQUASH AND RED LENTIL SOUP
Here the tawny hue of the cooked lentils blends well with the sweet yellow-orange winter squash. If you're looking for Halloween colors for a dinner main dish or starter, look no further.
Provided by Martha Rose Shulman
Categories dinner, lunch, soups and stews, appetizer, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oil over medium heat in large, heavy soup pot. Add onion and cook, stirring often, until tender, about 5 minutes. Add garlic, ginger, 1 teaspoon mustard seeds and 1 teaspoon cumin seeds and cook, stirring, until fragrant, 30 seconds to a minute.
- Stir in turmeric, squash, red lentils and 2 quarts water. Turn up heat, add salt to taste and bring to a boil. Reduce heat to low, skim off foam, cover and simmer 35 to 45 minutes, until squash and lentils are tender. Taste and adjust salt.
- Purée soup using an immersion blender or, working in batches, in a blender (pull a towel down over the top of blender to avoid hot splashes). Return to pot if using blender. Add black pepper, taste and adjust salt, and heat through.
- Just before serving, heat butter over medium heat in a small skillet or saucepan and add remaining 2 teaspoons mustard seeds and 1 teaspoon cumin seeds. Cook, stirring, until seeds are lightly colored and fragrant, about 2 minutes. Stir into soup.
- Serve with a generous dollop of yogurt and a sprinkling of cilantro if desired.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 414 milligrams, Sugar 4 grams, TransFat 0 grams
ROASTED BUTTERNUT SQUASH CREAM SOUP WITH GINGER
This is our favorite butternut squash soup and the whole family loves it. I usually make a huge pot of soup and freeze parts of it before adding the cream. I like my soup thick, so I don't add a ton of vegetable broth, but feel free to thin it out with more broth.
Provided by AnnaLena
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Brush cut side of butternut squash with olive oil and place on a baking sheet, cut-side down.
- Bake in the preheated oven until peel is crinkly and butternut squash is soft, about 40 minutes. Scrape flesh into a bowl with a spoon and set aside.
- Melt butter in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Add squash flesh, 2 cups hot broth, and ginger. Season with ginger, curry, cumin, sugar, salt, and pepper. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes.
- Puree soup with an immersion blender until smooth. Add more hot broth for a thinner soup. Stir in cream and season to taste with sugar, apple cider vinegar, cayenne pepper, and salt.
Nutrition Facts : Calories 326.7 calories, Carbohydrate 51.4 g, Cholesterol 37.3 mg, Fat 14.1 g, Fiber 8.5 g, Protein 5.1 g, SaturatedFat 7.4 g, Sodium 269.5 mg, Sugar 14 g
More about "puréed winter squash soup with ginger food"
PUREED GINGER BUTTERNUT SQUASH SOUP | COOK SMARTS RECIPE
From cooksmarts.com
ROASTED KABOCHA SQUASH SOUP WITH GINGER BUTTER
From joanneweir.com
WINTER SQUASH AND HAZELNUT SOUP – VEGALICIOUS RECIPES
From vegalicious.recipes
6 LIP-SMACKINGLY CREAMY SPAGHETTI SQUASH SOUP RECIPES ...
From tastessence.com
PURéED WINTER SQUASH SOUP WITH GINGER RECIPE | RECIPE ...
From pinterest.com
WINTER SQUASH SOUP - MAGIC SKILLET
From magicskillet.com
PURéED WINTER SQUASH SOUP WITH GINGER RECIPE | RECIPE ...
From pinterest.com
PURéED WINTER SQUASH SOUP WITH GINGER - MASTERCOOK
From mastercook.com
MAKING FRESH WINTER SQUASH PURéE | FOOD & STYLE
From foodandstyle.com
WINTER SQUASH SOUP RECIPES WITH COCONUT MILK - ALL ...
From therecipes.info
GINGER BUTTERNUT SQUASH SOUP RECIPE - SPARKRECIPES
From recipes.sparkpeople.com
CINNAMON, CLOVE AND CAYENNE WINTER SQUASH SIPPING SOUP
From more.ctv.ca
25 WINTER SQUASH SOUP RECIPES - TASTE OF HOME
From tasteofhome.com
GINGER SQUASH SOUP RECIPES
From tfrecipes.com
RECIPE FOR SQUASH SOUP WITH GINGER RECIPES ALL YOU NEED IS ...
From stevehacks.com
WINTER SQUASH + GINGER SOUP | WARMING NOURISHMENT + EASY ...
From newmoonholistic.ca
PURéED WINTER SQUASH SOUP WITH GINGER - MASTERCOOK
From mastercook.com
PUREED PZAZZ: PUREED FOOD RECIPES
From pureedpzazz.blogspot.com
CREAMY BUTTERNUT SQUASH SOUP WITH GINGER RECIPE - FOOD NEWS
From foodnewsnews.com
THAI CURRIED HOKKAIDO SOUP WITH KALE – VEGALICIOUS RECIPES
From vegalicious.recipes
BUTTERNUT SQUASH AND GINGER SOUP RECIPES
From wiki-recipes.info
PURéED WINTER SQUASH SOUP WITH GINGER | KEEPRECIPES: …
From keeprecipes.com
WINTER SQUASH, FIVE WAYS - THE NEW YORK TIMES
From nytimes.com
7 RECIPES THAT USE BUTTERNUT SQUASH PUREE - TREEHUGGER
From treehugger.com
BUTTERNUT SQUASH GINGER SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
WINTER SQUASH AND APPLE SOUP - SAVEUR: AUTHENTIC RECIPES ...
From saveur.com
PURéED WINTER SQUASH SOUP WITH GINGER | BHAASKAR | COPY ME ...
From copymethat.com
SQUASH SOUP WITH GINGER RECIPES
From tfrecipes.com
PURéED WINTER SQUASH SOUP WITH GINGER | KEEPRECIPES: …
From keeprecipes.com
PUREED SQUASH RECIPE - ALL THE BEST RECIPES AT CRECIPE.COM
From crecipe.com
YELLOW SQUASH SOUP PUREE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
PUREED WINTER SQUASH WITH GINGER | NEW ENTRY SUSTAINABLE ...
From nesfp.org
SOUP SEASON IS HERE; WARM UP WITH THIS CURRIED WINTER ...
From lancasteronline.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