Spiced Carrots Butternut Squash Food

BUTTERNUT SQUASH SOUP WITH GINGER

Steps:

• Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes. Using paring knife, remove peel from squash; discard peel. Cut squash into 2-inch pieces. Heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic and cinnamon. Cover pot and cook until onion is tender, about 15 minutes. Add squash and 5 cups chicken broth. Bring to boil. Reduce heat to medium-low. Cover and simmer 10 minutes. Discard cinnamon.
• Working in batches, purée soup in blender. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Return soup to pot. Season soup with salt and pepper. Bring to simmer, thinning soup with more broth if necessary. Ladle into bowls. Sprinkle with parsley and serve.

SPICY SWEET POTATO, SQUASH AND CARROT SOUP

Steps:

• Peel and chop the garlic, chop three spring onions and the coriander stems, dice half the chilli and add to a large pot. Add the curry powder and fry in one teaspoon oil for 2 minutes.
• Add the sweet potato, squash and carrots and fry for a few more seconds before adding the stock. Boil for 15-20 minutes.
• Put the cashews in a freezer bag and bash a few times with a rolling pin. Toast the crushed nuts in a dry frying pan over a low heat for approximately 3-4 minutes.
• Chop the remaining spring onions, coriander leaves and spring onions.
• When all the vegetables are completely softened, blend the soup together. Ladle into bowls and garnish with the crushed nuts, chilli, coriander and spring onions.

SPICY BUTTERNUT SQUASH AND CARROT SOUP

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place squash and carrots in a bowl. Drizzle with 1 tablespoon olive oil and add curry powder, chili powder, pepper, and salt. Place on a rimmed baking sheet.
• Roast in the preheated oven until vegetables are soft, about 20 minutes.
• Meanwhile, place onion, habanero pepper, and garlic in a pot with remaining olive oil and saute over medium heat until soft and fragrant, 5 to 7 minutes. Add water and bouillon, increase heat to medium-high, and bring to a boil. Stir in roasted squash and carrots, reduce heat, and let simmer for 10 to 15 minutes.
• Transfer carefully to an electric blender or food processor, in batches if necessary, and blend until smooth.

SPICY SWEET ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400° F. Peel and cube butternut squash. (Disclaimer: I am not responsible for any personal injuries or anxiety attacks.)
• Place butternut squash cubes onto a large, rimmed sheet tray.
• In a small bowl, mix together olive oil, syrup, cinnamon, cayenne and salt. Pour olive oil mixture over cubed squash and toss with your hands to coat. Spread out squash so that it is in an even layer.
• Bake for 15-30 minutes, stirring halfway through. Cooking time will depend on how crowded your squash is and how big your cubes are. You want the squash to be fork tender (stick a fork in and it comes right back out), but not mushy.
• Enjoy as a side dish or on a leafy green salad.

MOROCCAN SPICED SQUASH AND CARROT SOUP

Steps:

• Preheat oven to 375° F.
• Cut squash in half from top to bottom and place it, cut side down, on a lightly oiled baking sheet.
• Bake until squash can be easily skewered, 50 to 60 minutes.
• With a spoon, remove seeds and discard.
• Scrape the pulp from the skin.
• Reserve the pulp and discard the skin.
• Warm the olive oil in a soup pot over medium heat.
• Add the onions and cook until soft, 7 minutes.
• Add the paprika, cumin, turmeric, and coriander and continue to cook, stirring for 2 minutes.
• Add the squash, carrots, sugar, chicken stock, water, ½ teaspoon salt and 1/4 teaspoon pepper.
• Bring to a boil, reduce the heat to low and simmer uncovered until carrots are soft, 20 to 25 minutes.
• Cool for 15 minutes.
• Puree the soup in a blender in several batches for 3 minutes each batch until the soup is very smooth.
• Strain soup through a fine strainer back into pot and gently reheat.
• If the soup is too thick, add additional water.
• Season with salt and pepper.
• Place the yogurt in a small bowl.
• Season with salt and pepper and stir well.
• To serve, heat the soup.
• Ladle the soup into bowls and garnish with cilantro and a drizzle of yogurt.

MY SPICED BUTTERNUT SQUASH, SWEET POTATO, CARROT AND ORANGE SOUP

Steps:

• If you are using a fresh butternut squash, cut it in half lengthwise and scoop out the seeds. Peel it and cut it into 1-inch chunks.
• Heat the oil in a large soup pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger root and cook until fragrant, about 3 minutes.
• While the onions are cooking, peel and dice the sweet potato and carrots.
• Add the cut vegetables and broth; bring to a boil. Lower heat and cook at a gentle boil until the squash is fork-tender, about 20 minutes (but this depends on the size of your squash cubes).
• Puree the soup in several stages in a blender. For safety's sake, since the soup is hot, do not fill the jar more than about 1/4 full each time, and blend on a low speed, covering the lid with an oven mitt. The soup should be completely smooth and a little thicker than heavy cream.
• Rinse your soup pot to remove any small chunks of food and strain it if you like (I do not strain).
• Heat the soup through again and season to taste with cinnamon, nutmeg, black pepper and salt.
• Add some almond milk, a little at a time, to give soup a creamier consistency. (Instead of almond milk or Almond Breeze, you could probably use soy or rice milk or half and half).
• Just before serving, add about 2-3 teaspoons fresh orange juice (or to taste) to each bowl, if desired; stir to blend into soup.
• This soup tastes fine when it has been reheated. The soup will thicken as it chills, so you may want to add extra spice right at the start, if you know you will be re-heating some later. You will need extra Almond Breeze to thin it out after it has been refrigerated. I have kept it in the fridge for as long as 4 days and it was fine.
• You can sub pumpkin pie spice for the ground spices listed.
• Because the veggies make the broth very flavorful, you can also use half chicken broth and half water (2 cups of each) with good results.

MOROCCAN SPICE ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 450 degrees and line a baking sheet with parchment paper.
• Whisk together all spices in a small bowl.
• Place the squash on the baking sheet and drizzle with the oil (3 tablespoons) and add the spice mixture. Toss together until evenly coated.
• Spread squash out evenly on the baking sheet, making sure the pieces don't touch as much as possible (otherwise they will steam, and won't roast evenly nor brown on the sides)
• Roast for 20-30 minutes, or until browned, tossing once halfway through.

INDIAN BUTTERNUT SQUASH-CARROT SOUP

Steps:

• Heat the butter in a stockpot over medium heat until melted. Add the onions, carrots and squash and sauté for 5 minutes, until the onions start to soften. Season with salt and pepper. Add the broth and bring to a simmer. Simmer partially covered, for 25 to 30 minutes, until the vegetables are all very soft.
• While the soup is coming to a simmer, make the Indian Spice Blend. In a small bowl combine the garlic, ginger, coriander, cumin, cinnamon, cayenne, turmeric, cloves, and salt and pepper. Add it to the simmering vegetables in broth for the last 10 to 15 minutes.
• Working in batches, puree the soup in a blender or food processor (alternately you can run the mixture through a food mill, which offers a great kind of nubby texture, or puree with an immersion blender). Return the pureed soup to the pot.
• Add the cream and heat just until warmed through. Garnish with chopped scallions if desired. Serve warm.

SPICY BUTTERNUT SQUASH SOUP WITH LIME CROUTONS

Steps:

• Heat a large saucepan over medium heat, add the oil and when shimmering, add the scallions, bay leaves and cumin, and cook until softened about 3 minutes. Add the carrots, tomato paste and chipotle, and cook stirring until the carrots brown about 8 minutes.
• Raise the heat to high and stir in the potatoes and squash, making sure they are well coated with the paste. Season with 1 tablespoon salt and freshly ground black pepper, to taste. Cook for about 5 minutes more. Pour in the broth and bring to a boil. Adjust the heat to maintain a gentle simmer, cover, and cook until the potato and the squash are tender, about 15 minutes. Remove and discard the bay leaves. Puree the soup until smooth with an immersion blender, or cool slightly and puree, in batches. in a jar blender. Keep warm.
• Meanwhile, heat a medium skillet over medium-high heat. Add the butter, and when melted, stir in the bread cubes. Cook, tossing frequently, until golden brown, about 7 minutes. Sprinkle with lime zest and drizzle with the lime juice. Season with salt, to taste, and continue to toss and cook for another minute. Ladle the soup into serving bowls and scatter the croutons on top before serving.

SPICY BUTTERNUT SQUASH SOUP

Steps:

• Heat oil in a large saucepan and add garlic, chilli, paprika, bay, rosemary and cumin seeds and heat for 30seconds (do not colour, you only want to release the flavours).
• Add all the remaining ingredients apart from the stock.
• Saute the vegetables for 2 minutes until they are fully coated in the spices.
• Add the stock, turn down the heat and allow the soup to simmer for about 45 mins.
• Allow the soup to cool and then blend with a hand whisk, until free of lumps. If the soup is too thick add a little more stock until you have the desired consistancy.
• Reheat when ready to serve and eat with a big hunk of crusty bread, delicious!

CARROT AND BUTTERNUT SQUASH SOUP RECIPE

Steps:

• In a large pan, fry the onions in oil until translucent and soft. Add squash and carrots and stir, cooking for a further 5 minutes. Add thyme and season well with salt and freshly ground black pepper. Pour over stock and bring to boil. Allow to simmer gently for 30 minutes, or until vegetables are cooked through.
• Remove from heat and allow to cool slightly. Using a hand blender or a liquidiser, blend to a smooth soup. If too thick, add a little more stock until desired consistency is achieved.
• Divide soup into bowls and serve with a dollop of crème fraiche and parsley.

SPICED CARROTS & BUTTERNUT SQUASH

Steps:

• Place carrots and squash in a 3-qt. slow cooker. In a small bowl, mix remaining ingredients; drizzle over vegetables and toss to coat. Cook, covered, on low 4-5 hours or until vegetables are tender. Gently stir before serving.