ROASTED WINTER SQUASH SOUP
A delicious, versatile squash soup perfect for chilly fall and winter nights. Use butternut squash or pumpkin and it's a delicious addition to a holiday table. Source: Chef Joel Olson
Provided by Tracy K
Categories Vegetable
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400.
- Cut the squash in half, seed it, and quarter it.
- Brush well with olive oil and season liberally with salt and pepper.
- Place cut side up in a baking dish and roast until squash is soft and browned at the edges, 45 minutes-1 hour.
- When squash is tender throughout, scoop flesh from skin and set aside.
- These steps can be done ahead of time and frozen for later use.
- Cook onion in butter over medium low heat until soft.
- Onion should be sweated, not cooked till brown or caramelized.
- Add the garlic and cook for one minute.
- Add the wine and cook, stirring frequently, until reduced to nearly dry (about ten minutes).
- Combine the herbs and spices (thyme through fresh parsley) in a cheesecloth bundle/bouquet garni, add it to the pot.
- Add the squash pulp to the pot.
- Gradually add the chicken stock to desired thickness (you may not need all 4 cups), and bring to a boil.
- Reduce heat to simmer, season with salt and pepper to taste.
- Simmer soup for 20 minutes.
- Remove cheesecloth bundle/bouquet garni, and puree soup with hand blender or food processor until it is the desired consistency.
- Serve hot.
SPICY ROASTED PUMPKIN SEEDS
Roasted pumpkin seeds are seasoned with a hint of spice and garlic in this easy fall recipe.
Provided by lauratyler
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 2h20m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- In a medium bowl, mix together the pumpkin seeds, butter, garlic powder, salt and seasoned salt until the pumpkin seeds are evenly coated. Spread in an even layer on a cookie sheet.
- Bake for 1 hour and 15 minutes, stirring every 10 to 15 minutes until toasted. Cool completely on the baking sheet, then transfer to a serving dish.
Nutrition Facts : Calories 512 calories, Carbohydrate 13 g, Cholesterol 40.7 mg, Fat 47 g, Fiber 2.8 g, Protein 17.2 g, SaturatedFat 15.7 g, Sodium 967.8 mg, Sugar 0.8 g
QUICK WINTER SQUASH SOUP WITH SPICY TOASTED PUMPKIN SEEDS
Provided by Melissa Clark
Categories Soup/Stew Appetizer Thanksgiving Quick & Easy Lime Squash Butternut Squash Fall Winter Healthy Seed Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Servings: Makes 4 servings
Number Of Ingredients 13
Steps:
- Make soup:
- In large saucepan over moderately high heat, melt butter. Add shallots and sauté until translucent, about 3 minutes. Stir in squash and stock and bring to boil. Reduce heat and simmer, uncovered, until soup thickens, about 30 minutes.
- While soup simmers, make pumpkin seeds:
- In small skillet over moderately high heat, heat oil. Add pumpkin seeds and cook, stirring constantly, until seeds begin to pop, 1 to 2 minutes. Stir in cumin and cayenne pepper and continue to cook, stirring, until fragrant, about 30 seconds. Transfer to bowl and season with generous pinch of kosher or coarse sea salt.
- Finish and serve:
- When soup has thickened, remove from heat and stir in lime zest and juice. Season with kosher or fine sea salt and freshly ground black pepper. Ladle into bowls, garnish with pumpkin seeds, and serve.
WINTER SQUASH SOUP
Steps:
- Melt the butter in a large stockpot over moderate heat. Add the onion and saute until soft, about 5 minutes. Add the tomato, garlic, jalapeno and salt and cook 1 to 2 minutes longer. Add the squash and stock and simmer, covered, for about 20 minutes, or until the squash is falling apart and soup is thickened slightly. Puree soup with an immersion blender, or use a blender and return soup to a clean pan. Add the milk and heat gently. Stir in the cheese and adjust the seasonings.;
More about "quick winter squash soup with spicy toasted pumpkin seeds food"
WINTER SQUASH SOUP WITH ROASTED PUMPKIN SEEDS RECIPE ...
From foodandwine.com
4/5 (190)Total Time 1 hr 15 minsServings 10-12
- In a large pot, melt the butter. Add the onion, celery and garlic and cook over moderate heat, stirring, until softened, about 5 minutes. Add the white wine and simmer for 3 minutes. Add the stock and water and bring to a boil. Add the squash, cover partially and simmer over moderately low heat until tender, about 30 minutes.
- Working in batches, puree the soup in a blender. Return the soup to the pot, bring to a simmer and season with salt, white pepper and nutmeg. Garnish with the pumpkin seeds, a drizzle of honey and the cucumber.
WINTER SQUASH SOUP WITH ROASTED PUMPKIN SEEDS RECIPE
From delish.com
Cuisine AmericanEstimated Reading Time 1 minServings 10Total Time 1 hr 15 mins
SQUASH AND PUMPKIN SOUP RECIPE | FN DISH - FOOD NETWORK
From foodnetwork.com
Author Cameron CurtisEstimated Reading Time 1 min
SPICY ROAST PUMPKIN SOUP - JUST A LITTLE BIT OF BACON
From justalittlebitofbacon.com
5/5 (5)Total Time 40 minsCategory SoupCalories 425 per serving
ROASTED PUMPKIN AND WINTER SQUASH SOUP - MYRECIPES
From myrecipes.com
3.5/5 (3)Calories 121 per servingServings 8
- Combine first three ingredients in a large bowl; toss well. Place pumpkin mixture on a baking sheet coated with cooking spray. Bake at 400° for 30 minutes or until tender.
- Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; sauté 8 minutes or until tender. Add garlic; sauté 1 minute. Add pumpkin mixture, 4 cups water, and remaining ingredients; bring to a boil. Reduce heat, and simmer 20 minutes.
- Place half of pumpkin mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with the remaining pumpkin mixture.
SWEET AND SALTY ROASTED BROWN SUGAR PUMPKIN SEEDS - FORK ...
From forkknifeswoon.com
4.8/5 (5)Category DessertCuisine AmericanTotal Time 45 mins
- Preheat the oven to 350 degrees F. Line a 9×13-inch rimmed sheet pan with parchment paper. Set aside.
- Scoop the pumpkin seeds out of the pumpkin and into a large collander. Rinse the pumpkin seeds thoroughly under cold running water. Use your hands to separate any lingering pumpkin flesh from the seeds. Shake off as much water as you can, then pat dry with paper towel.
- Stir together the melted butter, brown sugar, cinnamon and salt in a medium mixing bowl, until completely combined. Add the pumpkin seeds and toss to coat. Evenly spread the pumpkin seeds in a single layer on the prepared pan.
ROASTED BUTTERNUT SQUASH SOUP RECIPE - ISABEL EATS {EASY ...
From isabeleats.com
4.6/5 (7)Total Time 1 hrCategory SoupCalories 208 per serving
- Add the spices and herbs to the butternut squash mixture and mix together until all the vegetables are evenly coated.
ROASTED WINTER SQUASH SOUP WITH ROSEMARY AND BAY - LYNNE CURRY
From lynnecurry.com
Cuisine MediterraneanTotal Time 55 minsCategory SoupCalories 122 per serving
- Using a large chefs knife, trim the top and bottom of the squash, removing as little of the flesh as possible. Peel the squash using a sharp-bladed vegetable peeler to remove all of the skin. Cut the squash in half from stem to root and scrape out the seeds, reserving them for garnish, if desired. Cut the squash into 1-inch cubes to make about 5 cups total.
- Toss the squash cubes with the olive oil, rosemary and salt and arrange in a single layer on a sheet pan lined with parchment paper. Roast at 400 degrees F until the squash is tender and browned in spots, 25-30 minutes. [The squash can be prepared 1-2 days in advance and refrigerated until ready to make the soup.]
- Melt the butter in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring, just until the onion turns translucent. Add the squash and stir to combine.
- Add the stock, salt, pepper, bay leaf and nutmeg. Bring to a simmer for 10 minutes. Use an immersion blender to puree the soup in the pot. Or, transfer the soup to a blender and puree.
SPICY SQUASH SOUP RECIPE - COOKIE AND KATE
From cookieandkate.com
5/5 (10)Total Time 50 minsCategory SoupCalories 194 per serving
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the squash, cut sides down, on the baking sheet and roast for about 30 minutes, or until mostly tender. Let the squash cool for a few minutes, then scoop the flesh into a small bowl and discard the skin. (There might be some bits of squash that aren’t completely cooked, but don’t worry, the rest will cook in the pot with the broth.)
- In a medium pot or Dutch oven, warm the oil over medium heat until shimmering. Add the shallot and cook until softened, about 2 minutes. Add the garlic, reserved squash, pumpkin, 1 teaspoon salt, chile powder, cumin, oregano, coriander and cloves. Cook for 2 to 3 minutes, until the spices are fragrant.
- Pour in the vegetable broth or water and lemon juice. Bring to a simmer over medium-high heat and cook for about 10 minutes, or until the squash is completely softened.
- Using an immersion blender, blend the soup until smooth, about 30 seconds to 1 minute. If you don’t have an immersion blender, blend the soup in a stand blender, in batches (do not fill your blender past the maximum fill line). Securely fasten the blender’s lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer puréed soup to a serving bowl and repeat with remaining batches.
THAI-SPICED PUMPKIN SOUP RECIPE - 101 COOKBOOKS
From 101cookbooks.com
Category Gluten Free RecipesEstimated Reading Time 3 mins
EASY SOUP RECIPES MICHELIN-STARRED CHEFS LOVE MAKING IN ...
SQUASH SOUP | FOOD & WINE
From foodandwine.com
Estimated Reading Time 3 mins
QUICK WINTER SQUASH SOUP WITH SPICY TOASTED PUMPKIN SEEDS ...
From deerfieldspa.com
Estimated Reading Time 1 min
BUTTERNUT SQUASH QUINOA SALAD WITH PUMPKIN SEEDS RECIPE ...
From cook.me
Cuisine AmericanTotal Time 45 minsServings 7Calories 261 per serving
SPICY PUMPKIN SOUP & STORING SQUASH - FOOD FIRST NL
From foodfirstnl.ca
BUTTERNUT SQUASH SOUP WITH PUMPKIN SEEDS - COOKEATSHARE
From cookeatshare.com
RECIPE: SQUASH & LEMONGRASS SOUP WITH SPICED PUMPKIN SEEDS ...
From foodnewsnews.com
QUICK WINTER SQUASH SOUP WITH SPICY TOASTED PUMPKIN SEEDS ...
From eatyourbooks.com
ROASTED SQUASH SOUP RECIPE - RACHAEL RAY
From rachaelray.com
WINTER SQUASH SOUP WITH SPICY TOASTED PUMPKIN SEEDS
From thegenerationrecipeproject.blogspot.com
ROASTED PUMPKIN AND WINTER SQUASH SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
CAN YOU EAT BUTTERNUT SQUASH SEEDS - ALL INFORMATION ABOUT ...
From therecipes.info
QUICK WINTER SQUASH SOUP WITH SPICY TOASTED PUMPKIN SEEDS ...
From tfrecipes.com
QUICK WINTER SQUASH SOUP WITH SPICY PUMPKIN SEEDS ...
From nutritiondata.self.com
ROASTED BUTTERNUT SQUASH SOUP WITH SPICY SEEDS ...
From keeprecipes.com
PUMPKIN RECIPES & RECIPE IDEAS - SIMPLY RECIPES
From simplyrecipes.com
AUTUMN SPICED BUTTERNUT SQUASH BREAD - ALL INFORMATION ...
From therecipes.info
SPICY TOASTED PUMPKIN SEEDS - ALL INFORMATION ABOUT ...
From therecipes.info
WINTER SQUASH SOUP - APPLESEED CUISINE
From appleseedcuisine.com
SPICY WINTER SQUASH SOUP – FAT CAT GOURMET HOT SAUCES ...
From fatcatfoods.com
VEGAN ROASTED BUTTERNUT SQUASH SOUP - ALL INFORMATION ...
From therecipes.info
QUICK WINTER SQUASH SOUP WITH SPICY TOASTED PUMPKIN …
From friendseat.com
SPICY ACORN SQUASH AND APPLE SOUP | ORDER.FOODCITY.COM
From order.foodcity.com
ROASTED PUMPKIN AND WINTER SQUASH SOUP RECIPE
From crecipe.com
CARROT AND SQUASH SOUP WITH GINGER AND LEMONGRASS - SIPPITYSUP
From sippitysup.com
QUICK ANSWER: HOW TO SEASON BUTTERNUT SQUASH SOUP ...
From montalvospirits.com
10 BEST PUMPKIN SEED SOUP RECIPES - YUMMLY
From yummly.com
QUICK WINTER SQUASH SOUP WITH SPICY TOASTED PUMPKIN SEEDS
From newjerseynesties.blogspot.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