AUTUMN SQUASH AND SWEET POTATO SOUP RECIPE
This Butternut Squash and Sweet Potato Soup is the ultimate in Fall and Winter comfort food. Roasting the squash and potatoes add such a deep caramelized flavor that is just unbeatable!
Provided by The Chunky Chef
Categories Main Course Soup
Time 1h5m
Number Of Ingredients 22
Steps:
- Preheat oven to 400°F and set out a large baking sheet.
- To a large mixing bowl, add vegetables from the roasted vegetables section of ingredients (butternut squash, sweet potato, half an onion, 1 carrot and garlic).
- Add oil, salt and pepper and stir to combine well. Transfer vegetables to baking sheet, then bake in preheated oven for 30-45 minutes, or until vegetables are tender and golden brown. Stir halfway through baking.
- Start this process during the second half of the vegetables roasting, when you have about 10 minutes left.
- Add butter to a large dutch oven or stockpot (whatever you would normally cook a big batch of soup in), and heat over MED HIGH heat.
- Once melted, add diced onion, diced carrot, and diced celery. Sprinkle with salt and pepper and stir.
- Cook for 3-5 minutes, stirring occasionally, until vegetables are softened and lightly golden.
- Stir in cinnamon, rosemary, sage and nutmeg.
- Add roasted vegetables from the baking sheet, then pour in chicken broth.
- Use an immersion blender to puree the soup until smooth or desired texture is reached.
- Continue heating until hot throughout (this time will vary from person to person), mine just took about 5 minutes. Taste, and add salt and pepper if necessary.
- Serve hot, with an optional swirl of heavy cream or sour cream, and/or topped with any desired toppings.
Nutrition Facts : Calories 271 kcal, Carbohydrate 43 g, Protein 7 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 8 mg, Sodium 585 mg, Fiber 7 g, Sugar 9 g, UnsaturatedFat 6 g, ServingSize 1 serving
ROASTED BUTTERNUT SQUASH & SWEET POTATO SOUP
Squash was something my parents cooked when I was a kid, not often--but often enough. And they usually did the butter/brown sugar thing. I thought these people were crazy! Veggie massacre! I stayed far away and happily ate my "safe and sound" corn and carrots and beans. This past winter, there was squash of all kinds on sale...
Provided by Bobbi Jo Woods
Categories Other Main Dishes
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375 F, scrub squash and sweet potato.
- 2. Cut the squash & sweet potato in half, lengthwise, scooping out the seeds of the squash.
- 3. Rub the cut sides with a little oil, and sprinkle salt & pepper, then place cut side-down on a baking sheet and bake for 20-30 minutes or until tender when pierced with a fork (if using fresh garlic cloves instead of jarred minced garlic, add these as well to the baking pan).
- 4. While baking the vegetables, heat butter in a pot and add the onion or shallots and garlic and cook until just soft.
- 5. Remove squash and sweet potato from the oven, and set aside to let rest until cool enough to handle with your hands.
- 6. Scoop out the flesh from the potato and squash, and remove all the skin.
- 7. Place veggies into the pot with the broth, and cook for 10-15 minutes until the potato & squash is even more tender.
- 8. Remove the pot from the heat, allowing the veggie & broth mix to cool down a bit, then in batches, run the broth and vegetable mixture through the food processor or blender until pureed to a smooth consistency.
- 9. Return the mixture to the pot, Reduce heat and stir in milk, adding salt & pepper to taste.
- 10. Simmer for about 5-10 minutes until heated through, and serve.
BUTTERNUT SQUASH AND SWEET POTATO SOUP
Make and share this Butternut Squash and Sweet Potato Soup recipe from Food.com.
Provided by lovefood
Categories Yam/Sweet Potato
Time 1h42m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Cut potato, squash and shallots in half-length ways, brush cut sides with oil.
- Put vegetables, cut sides down in a shallow roasting tin. Add garlic cloves. Roast in preheated oven at 190c/375f/gas mark 5 for 40 minutes or till tender and light brown.
- When cooked ad cooled, scoop the flesh from the sweet potato and squash and put in pan saucepan with insides of the shallots. Remove the garlic peel and add the soft insides to the rest of the vegetables.
- Add stock and a pinch of salt. Bring just to boil, reduce heat and simmer, partially cover for about 30 minutes stirring occasionally, until the vegetables are very tender.
- Allow soup to cool the blend and puree until smooth.
- Return soup to sauce pan and stir in milk. Season to taste then simmer for 5-10 minutes until completely heated through. Eat with a spoon full of cream swirled for effect.
- For Vegetarian omit the Chicken Stock. For Vegan omit cows milk and single cream also.
Nutrition Facts : Calories 171.8, Fat 0.5, SaturatedFat 0.1, Sodium 36.5, Carbohydrate 43, Fiber 6.3, Sugar 7.1, Protein 3.7
SWEET POTATO & BUTTERNUT SQUASH SOUP WITH LEMON & GARLIC TOAST
Roast your vegetables in honey before blitzing into this velvety smooth, spiced soup - served with garlicky, zesty ciabatta slices for dipping
Provided by James Martin
Categories Dinner, Lunch, Soup, Starter, Supper
Time 1h30m
Number Of Ingredients 17
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the sweet potato and butternut squash on a baking tray and add the honey and a drizzle of olive oil. Roast for 40-45 mins until soft and starting to caramelise at the edges, stirring occasionally.
- Meanwhile, fry the onions in 1 tbsp olive oil until soft, then add the garlic, chicken stock, cinnamon and nutmeg. Bring to the boil, and simmer for 5 mins.
- Remove the sweet potatoes and butternut squash from the oven and add to the pan with the stock. Blend everything until smooth using a stick blender. Stir in most of the cream and bring back to a gentle simmer, and season with salt and pepper to taste.
- To make the lemon & garlic toasts, gently warm the olive oil and garlic in a pan over a low heat for a few mins; the garlic should be softened but not browned. Remove from the heat and mix in the butter and lemon zest until smooth. Leave to cool, then stir in the chives and thyme.
- Toast the ciabatta slices, and top each with a spoonful of garlic butter. Serve with the soup, drizzled with the remaining cream, and some black pepper.
Nutrition Facts : Calories 435 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 16 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium
More about "roast butternut squash sweet potato soup food"
ROASTED BUTTERNUT SQUASH AND SWEET POTATO SOUP
From twopeasandtheirpod.com
4/5 (1)Estimated Reading Time 3 mins
- 1. Preheat the oven to 400 degrees. On a large baking sheet add the chopped butternut squash, sweet potato, and carrot. Drizzle with olive oil and toss the veggies to make sure they are all coated with oil. Season with salt and pepper. Roast in the oven for 40-45 minutes. Stirring every 15 minutes or so. Remove the veggies from the oven and set aside.
- 2. In a large soup pot, add the olive oil. Add in the onion. Cook until tender. Add the garlic and cook for 2 minutes.
ROAST SQUASH AND SWEET POTATO SOUP RECIPE - BBC FOOD
From bbc.co.uk
Category Light Meals & Snacks
ROASTED BUTTERNUT SQUASH & SWEET POTATO SOUP RECIPE
From bitememore.com
ROASTED BUTTERNUT SQUASH SOUP WITH SWEET POTATO AND …
From cheesecurdinparadise.com
ROASTED SWEET POTATO & BUTTERNUT SQUASH SOUP - SLOW …
From slowthecookdown.com
ROASTED BUTTERNUT SQUASH SWEET POTATO SOUP - JESSICA …
From jessicalevinson.com
30-MINUTE SWEET POTATO SKILLET - JULIA'S ALBUM
From juliasalbum.com
ROASTED SWEET POTATOES AND BUTTERNUT SQUASH RECIPE - ZAGLEFT
From zagleft.com
BUTTERNUT SQUASH SOUP - MSN.COM
From msn.com
30-MINUTE ROASTED SWEET POTATO SALAD - JULIA'S ALBUM
From juliasalbum.com
ROASTED BUTTERNUT SQUASH WITH SPINACH AND CRANBERRIES RECIPES
From foodhousehome.com
THIS SPEEDY CURRIED SQUASH SOUP STARTS WITH CANNED PUMPKIN
From washingtonpost.com
PARMESAN GARLIC DELICATA SQUASH
From inspiredtaste.net
TRY THIS ROASTED PUMPKIN SOUP RECIPE, PERFECT FOR FALL AND WINTER …
From abc7chicago.com
ROASTED BUTTERNUT SQUASH & LEEK HASH RECIPE
From foodhousehome.com
SWEET ROASTED BUTTERNUT SQUASH SOUP RECIPE - FOOD.COM
From food.com
HONEY-ROASTED BUTTERNUT SQUASH AND SWEET POTATO SOUP
From theslimmingfoodie.com
ROASTED BUTTERNUT SQUASH SOUP - THE CLEAN EATING COUPLE
From thecleaneatingcouple.com
CREAMY ROASTED ACORN SQUASH SOUP (VEGAN AND DAIRY FREE)
From skinnytaste.com
RECIPE: BUTTERNUT SQUASH SOUP, FROM NEW YORK TIMES COOKING
From yahoo.com
ROASTED BUTTERNUT SQUASH SOUP RECIPE - HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
BUTTERNUT SQUASH SWEET POTATO SOUP | GIRL HEART FOOD®
From girlheartfood.com
VEGAN BUTTERNUT SQUASH SOUP RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
ROASTED BUTTERNUT SQUASH AND SWEET POTATO SOUP - VIKALINKA
From vikalinka.com
VEGAN ROASTED BUTTERNUT SQUASH SOUP WITH SWEET POTATO
From foodnheal.com
MAPLE ROASTED ACORN SQUASH - RECIPE RUNNER
From reciperunner.com
ROASTED BUTTERNUT SQUASH AND SWEET POTATO SOUP - FOOD NEWS
From foodnewsnews.com
ACORN SQUASH SOUP IN A SQUASH BOWL RECIPE - FOODHOUSEHOME.COM
From foodhousehome.com
BUTTERNUT SQUASH AND SWEET POTATO SOUP - LIANA'S KITCHEN
From lianaskitchen.co.uk
30 LAZY VEGAN RECIPES FOR WHEN YOU CAN'T BE BOTHERED TO COOK
From camillestyles.com
CURRIED BUTTERNUT SQUASH, CARROT, SWEET POTATO SOUP.
From theeastcoastkitchen.com
HOLIDAY SPICED ROASTED BUTTERNUT SQUASH SOUP | ITALIAN FOOD …
From italianfoodforever.com
ROASTED BUTTERNUT SQUASH & SWEET POTATO SOUP
From canadianliving.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