ROASTED GARLIC BUTTERNUT SOUP
This lower-fat soup is creamy, really intense in flavor and offers 545 mg of potassium. -Robin Haas, Cranston, Rhode, Island
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Brush with oil; wrap in heavy-duty foil. Bake 30-35 minutes or until softened. Cool for 10-15 minutes., Meanwhile, in a Dutch oven, saute squash, sweet potato and onion in butter until crisp-tender. Add water, broth, paprika, pepper and salt; squeeze softened garlic into pan. Bring to a boil. Reduce heat; cover and simmer 20-25 minutes or until vegetables are tender. Cool slightly., In a food processor, process soup in batches until smooth. Return all to pan and heat through. Ladle into bowls; top with blue cheese. ,
Nutrition Facts : Calories 144 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 340mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
BUTTERNUT SQUASH SOUP WITH ROASTED GARLIC
When roasting the butternut squash and garlic, use a parchment-lined baking tray for easy cleanup.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
- Season the squash with salt and pepper and tuck 2 sprigs of thyme into each cavity. Place, cut side down, on the baking sheet and roast until fork-tender, about 40 minutes.
- When the squash is cool enough to handle, discard the thyme; peel the squash and coarsely chop. Combine the squash, garlic, and 1/2 cup of the chicken stock in a food processor and puree until smooth.
- Add the remaining stock gradually until the mixture forms a very loose puree. Season the soup with salt and pepper.
ROASTED BUTTERNUT SQUASH, GARLIC, AND APPLE SOUP
Butternut squash, sweet potato, carrot, and garlic roasted in large pieces and then added to onion, celery, apple, and vegetable broth. Immersion blender does the trick for thickening without adding fat. Use curry powder in place of cayenne if you prefer more savory flavors than spicy. Apple juice can also be used in place of cider, and chicken broth in place of vegetable.
Provided by Nancy A.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h40m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Arrange butternut squash halves, carrot chunks, sweet potato chunks, and whole garlic head onto the prepared baking sheet. Drizzle 1 1/2 tablespoons olive oil over the vegetables; season with rosemary, salt, and black pepper.
- Roast in preheated oven for 20 minutes, turn the carrot and sweet potato chunks, and continue roasting until everything is tender, 20 to 30 minutes more. Set aside to cool.
- Use a spoon to remove flesh of squash from skin. Cut carrot and sweet potato into small pieces. Squeeze roasted garlic from skin.
- Heat 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. Season the celery mixture with nutmeg and cayenne pepper; saute until the celery and onion are tender, about 8 minutes. Add apple and continue to cook and stir until apples begin to get hot, about 2 minutes more.
- Pour vegetable broth and apple cider into the pot; bring just to a boil, reduce heat to medium-low, and cook at a simmer for 30 minutes.
- Stir squash, carrot, sweet potato, and garlic to the pot. Blend soup with an immersion blender until smooth.
Nutrition Facts : Calories 219.8 calories, Carbohydrate 44.5 g, Fat 4.9 g, Fiber 8.7 g, Protein 3.8 g, SaturatedFat 0.7 g, Sodium 277.7 mg, Sugar 15.8 g
BUTTERNUT SQUASH, ROASTED GARLIC & SAGE SOUP
This is a great fall or winter soup. Very impressive for dinner parties! To roast garlic, cut off the top of a head of garlic & drizzle with a little olive oil. Wrap in foil & bake for about an hour at 350°F.
Provided by accidental glutton
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large soup pot, sauté the onion in half of the butter until caramelized, about 20 minutes.
- Add squash, roasted garlic cloves, sage & chicken stock.
- Simmer until squash is tender.
- Puree with an immersion blender or in a food processor.
- Add cream and season with salt & pepper.
- Garnish with additional sage leaves fried in 2 tablespoons of butter.
- Enjoy!
Nutrition Facts : Calories 311.7, Fat 13.9, SaturatedFat 7.6, Cholesterol 38.6, Sodium 426, Carbohydrate 41.4, Fiber 5.5, Sugar 11, Protein 9.4
ROASTED GARLIC AND BUTTERNUT SQUASH SOUP
Make and share this Roasted Garlic and Butternut Squash Soup recipe from Food.com.
Provided by tereez
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375. Line a cookie sheet with foil. Brush cut side of squash and garlic cloves with oil. season with salt and pepper. Place the squash cut sides down on the sheet, tucking the garlic cloves and thyme into the squash cavities. Roast about 45 minutes.
- Meanwhile, place the potato in a medium saucepan and fill with enough water to cover by 1 inch. Bring to a low boil and cook until tender, about 15 minutes Drain and set aside.
- When the squash is cool enough to handle, remove and discard the peel and the thyme. Cut the squash into large pieces. In a blender, working in batches, puree the squash, garlic, potato and chicken broth. Season with salt and pepper.
- In a medium saucepan, heat the soup over medium-low heat until warmed through. Divide among 4 bowls and top with yogurt, onions and parsley.
Nutrition Facts : Calories 237.8, Fat 4.8, SaturatedFat 0.8, Sodium 587.5, Carbohydrate 46.1, Fiber 7, Sugar 7.8, Protein 7.7
ROASTED BUTTERNUT SQUASH SOUP
James Martin tops his squash soup with crispy pancetta and toasted pine nuts for added texture and a dinner party feel
Provided by James Martin
Categories Lunch, Soup
Time 50m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the pancetta in a frying pan and fry until crispy. Set aside. Put the squash, onion and garlic in a large roasting tin. Add the honey and rosemary, then roast for about 30 mins, turning squash halfway through, until cooked, tender and golden brown.
- Remove tin from the oven, take out the rosemary and discard. Transfer contents of tin to a food processor with the stock, wine, cream and lemon juice. Season, then blend until smooth.
- Transfer mixture to a large saucepan and reheat. Divide soup between individual bowls and top with a sprinkle of pine nuts and pancetta. Serve with Goat's cheese & rosemary tarts if you like (see Goes well with...').
Nutrition Facts : Calories 342 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.83 milligram of sodium
BUTTERNUT SQUASH AND ROASTED-GARLIC BISQUE
Categories Soup/Stew Milk/Cream Garlic Appetizer Roast Thanksgiving Dinner Butternut Squash Fall Simmer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Rub cut surfaces of garlic with oil. Put halves back together to reassemble heads. Wrap each tightly in foil; bake until tender, about 40 minutes. Cool garlic in foil.
- Melt butter in heavy large pot over medium heat. Add onions, carrots and celery; sauté until onions are beginning to soften, about 5 minutes. Add squash, broth and 2 tablespoons sage. Bring to boil. Reduce heat; simmer uncovered until squash is tender, about 25 minutes.
- Meanwhile, unwrap garlic. Squeeze from skin into small bowl. Discard skin. Mash garlic with fork until smooth.
- Stir garlic into soup. Working in batches, purée soup in blender until smooth. Return to pot. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Stir in 1/2 cup cream. Season to taste with salt and pepper. Transfer soup to tureen. Drizzle with remaining 1 tablespoon cream.
- Sprinkle with remaining 1 tablespoon sage.
More about "roasted garlic and butternut squash soup food"
ROASTED GARLIC BUTTERNUT SQUASH SOUP - COOK NOURISH BLISS
From cooknourishbliss.com
5/5 (3)Total Time 1 hr 33 minsCategory Main DishCalories 288 per serving
- Cut the top end off the head of garlic, so that the bulb remains intact and the cloves are exposed. Remove any of the really loose outer layers. Place on a piece of aluminum foil, then drizzle with olive oil and sprinkle with salt and pepper.
- Wrap up in the foil then bake for about 50 minutes, until tender and the cloves are golden brown.
- Once cool enough to handle, squeeze the cloves out of the peel, then use a fork to mash into a paste.
31 HEARTY AND DELICIOUS BUTTERNUT SQUASH RECIPES
From foodnetwork.com
Author By
ROASTED GARLIC AND BUTTERNUT SQUASH SOUP - WHISPER OF …
From whisperofyum.com
5/5 (4)Category SoupCuisine American, VegetarianTotal Time 1 hr
ROASTED GARLIC BUTTERNUT SQUASH SOUP - GREEN HEALTHY …
From greenhealthycooking.com
Reviews 65Total Time 1 hr 5 minsCategory SoupCalories 97 per serving
BUTTERNUT SQUASH AND GARLIC SOUP RECIPE | FRESH TASTES …
From pbs.org
EASY ROASTED BUTTERNUT SQUASH SOUP - SHE LIKES FOOD
ROASTED BUTTERNUT SQUASH SOUP - DOWNSHIFTOLOGY
From downshiftology.com
CREAMY ROASTED GARLIC BUTTERNUT SOUP RECIPE - KITCHEN STEWARDSHIP
From kitchenstewardship.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
WOLFGANG PUCK BUTTERNUT SQUASH SOUP RECIPE RECIPE | RECIPES.NET
From recipes.net
ROASTED SQUASH STEAKS WITH BROWN BUTTER & SAGE | HEALTHY …
From weightwatchers.com
VEGAN BUTTERNUT SQUASH SOUP – DUALIT WEBSITE
From dualit.com
CROCKPOT BUTTERNUT SQUASH SOUP - WHOLE AND HEAVENLY OVEN
From wholeandheavenlyoven.com
PANERA AUTUMN SQUASH SOUP: HOW TO MAKE IT (COPYCAT RECIPE)
From tasteofhome.com
ROASTED GARLIC BUTTERNUT SQUASH SOUP - THE WHEATLESS KITCHEN
From thewheatlesskitchen.com
ROASTED BUTTERNUT SOUP | WOOLWORTHS TASTE
From taste.co.za
VEGETARIAN SLOW COOKER BUTTERNUT SQUASH SOUP RECIPE
From recipes.net
ROASTED BUTTERNUT SQUASH SOUP | LINDSEY EATS
From lindseyeatsla.com
ROASTED GARLIC AND BUTTERNUT SQUASH SOUP - LESLIE BECK
From lesliebeck.com
ROASTED BUTTERNUT SQUASH SOUP - FARMHOUSE ON BOONE
From farmhouseonboone.com
MOROCCAN BUTTERNUT SQUASH SOUP WITH ROASTED GARLIC
From gingerwithspice.com
EASY ROASTED BUTTERNUT SQUASH SOUP - INSPIRED TASTE
From inspiredtaste.net
SHEET PAN ROASTED VEGETABLES - EATINGWELL
From eatingwell.com
BUTTERNUT SQUASH AND ROASTED GARLIC SOUP | KATHLEEN ASHMORE
From kathleenashmore.com
HOLIDAY HUSE ON INSTAGRAM: "HERE ARE FIVE FESTIVE RECIPES THAT ARE …
From instagram.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