SPICED SQUASH AND APPLE SOUP
In preparing for the fall/winter holidays I came across this soup. I was looking for something that could be made ahead and served for a family get-together. Since it has no cream, this recipe looks like it would reheat easily. The original recipe is by Joyce Goldstein and the ingredients were doubled for a large gathering.
Provided by Acerast
Categories Apple
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter and olive oil in a soup pot over moderate heat.
- Add the diced onions and apples and cook until tender, about 10 minutes.
- Stir in the spices, cook for one minute.
- Add the squash and chicken stock, bring to a boil, reduce the heat, and simmer, uncovered, until the squash is very tender, about 20-30 minutes.
- In a blender or food processor, puree the vegetables in batches with a little bit of the stock.
- Transfer puree mixture into a large bowl.
- Stir in enough of the remaining stock to make a medium-thick soup.
- Reserve any leftover stock if not serving right away, as the soup may thicken on standing. This is rich broth so if you have any left just add it to your favorite homemade soup or freeze for another use.
- Season with salt and pepper and adjust the spices.
- This soup may be made a day ahead, refrigerated uncovered until cold and then covered to store.
- To serve, in a large pot heat the soup almost to scalding.
- Ladle into bowls and top with thin slices of apple.
SPICED BUTTERCUP SQUASH SOUP
Make and share this Spiced Buttercup Squash Soup recipe from Food.com.
Provided by Chef mariajane
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cut squash into chunks. In water, boil squash and onion about 25 minutes.
- Transfer to a blender and blend until smooth.
- Put back on stove and add rest of ingredients. Simmer until heated through.
Nutrition Facts : Calories 54.1, Fat 1.9, SaturatedFat 0.7, Cholesterol 5.3, Sodium 319.2, Carbohydrate 6, Fiber 0.4, Sugar 2.3, Protein 3.3
SPICED SQUASH SOUP
Steps:
- For the soup: Put the oil into a large saucepan and, when it is hot, add the ginger, coriander seeds, cumin seeds, fenugreek seeds and paprika and cook for 1 minute. Add the butternut squash and broth and bring to a simmer. Cook until the squash is very tender, 25 to 30 minutes.
- Working in small batches, puree the squash and liquid in a blender until smooth. Taste and adjust seasoning. Pour into a clean pot to reheat.
- For the asparagus: Place a skillet over medium heat and add the butter. When it begins to foam, add the fennel seeds, salt and asparagus and saute for a few minutes until the asparagus is bright green and tender but still crunchy.
- To serve: Ladle the hot soup into a serving bowl and garnish with the asparagus.
- Cook's Note: 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, LEEK, AND WATERCRESS SOUP
Make and share this Squash, Leek, and Watercress Soup recipe from Food.com.
Provided by breezermom
Categories Vegetable
Time 55m
Yield 3 1/2 quarts
Number Of Ingredients 8
Steps:
- Remove and discard the root, tough outer leaves, and tops of leeks to where the dark green begins to pale. Chop leeks, and saute in butter in a large Dutch oven for 5 minutes or until tender.
- Add squash, and saute for 4 minutes. Stir in chicken broth. Bring to a boil, cover, reduce heat and simmer for 15 minutes or until the squash is tender. Add the watercress, hot sauce, and salt and pepper to taste, and simmer for 2 minutes.
- Transfer mixture in batches to a blender (I use a handheld blender and leave everything in the pot). Ladle soup into soup bowls. Garnish, if desired.
Nutrition Facts : Calories 342.1, Fat 17.2, SaturatedFat 9.4, Cholesterol 34.9, Sodium 1812, Carbohydrate 32.9, Fiber 5.8, Sugar 12.2, Protein 17.2
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