Southwestern Squash Soup Recipe 445 Food

SOUTHWESTERN SQUASH SOUP RECIPE - (4.4/5)

Steps:

• 1) Push the squash through the juicer. Set aside 1 cup of the juice. 2) In a blender or food processor, combine 1/4 cup black beans with the mineral water and blend until you have a smooth puree. Set aside the puree. 3) In a medium-sized saucepan, combine the squash juice and black bean puree. Mix thoroughly. 4) Add can tomatoes, rest of the black beans, basil, jalapeno peppers, and chopped cilantro and simmer uncovered over medium-low heat for 5-10 minutes. 5) Serve hot or cold, garnish with sour cream and tortilla chips.

SQUASH SOUP

Steps:

• Heat the oven to 400 degrees F.
• Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.
• Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth*. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

SQUASH SOUP

Steps:

• Preheat the oven to 400 degrees F.
• Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft.
• Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.

5-INGREDIENT APPLE-BUTTERNUT SQUASH SOUP

Steps:

• Add 1 tablespoon of the olive oil to a Dutch oven or large pot and heat over medium-high heat. Add half the squash and 1 teaspoon salt. Cook, stirring occasionally, until the bottom of the pot and some of the squash pieces are browned, 4 to 5 minutes. Transfer the squash to a bowl. Add the remaining 1 tablespoon olive oil and uncooked squash to the pot with 1 teaspoon salt. Cook, stirring occasionally and deglazing the brown bits on the bottom of the pot with a splash of water and a wooden spoon if it looks like it's going to burn, about 4 minutes. Add the rest of the cooked squash back to the pot.
• Add the coconut milk and apples to the pot and bring to a boil. Reduce to a simmer and cook until the squash is quite tender, 15 to 20 minutes. Puree with an immersion blender until smooth, or transfer the squash and apple chunks with a slotted spoon to a blender to puree, then return the blended mixture to the pot and stir to combine. Taste and adjust the seasoning as necessary.
• Serve the soup topped with apple slices and big drizzles of olive oil.

SOUTHWESTERN SQUASH CASSEROLE

Steps:

• Place first 3 ingredients in a large microwave-safe glass bowl, and cover tightly with plastic wrap.
• Pierce plastic wrap with a fork several times to vent.
• Microwave on HIGH 8-9 minutes or until veggies are tender; drain.
• Press between layers of paper towels to remove excess moisture.
• Stir together cooked veggies, cheddar cheese soup, and next 5 ingredients until well blended.
• Spoon into a lightly greased 11 x 7" baking dish.
• Sprinkle evenly with cheese.
• Bake at 450 degrees for 20 minutes or until lightly browned and bubbly.

SOUTHWESTERN SOUP

Steps:

• In a Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. , Sprinkle individual servings with cheese. Serve with tortilla chips if desired.

PRESSURE-COOKER SOUTHWESTERN PORK AND SQUASH SOUP

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. When oil is hot, cook and stir pork and onion in oil until browned. Press cancel. Stir in remaining ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. (A thermometer inserted into pork should read at least 145°.)