BLACK BEAN BUTTERNUT SQUASH SOUP
Steps:
- Remove the seeds from your squash, cut off the peel, then cut into small cubes.
- Finely chop the onion and bell pepper.
- Mince your garlic.
- Drain and rinse a can of black beans (or cook from dry).
- Warm avocado oil over medium heat in a large pot. Add chopped onion and cook for 2-3 minutes.
- Then add chopped bell pepper and minced garlic. Cook for another 2-3 minutes.
- Next, add the spices.
- Toss to coat the spices evenly around your vegetables.
- Add the cooking sherry/ wine and cook until it's reduced by (at least) half. This takes about 3-4 minutes, or longer if you use more. Scrape around the bottom of your pot to lift any spices/ flavor that may have stuck.
- Add the remaining ingredients.
- Cook until the squash is soft, about 10 minutes. I recommend adding a lid to the pot for the first 10 minutes, then removing it for the last 10 minutes (keep lid on if you like a thinner soup).
- You can speed the cooking process by turning up the heat to medium-high. I prefer a slightly longer cooking time to give the flavors time to meld together.
- Decide if you want to serve the soup as-is, partially blended or fully blended (it's a very thick soup when fully blended).
- Use an immersion blender, regular blender or food processor to blend the soup.
- For a partially blended soup, blend anywhere from ¼ to ¾ of the soup (recipe photos show about ½ the soup blended).
- Serve the soup hot and garnish with any of your favorite toppings like cilantro, vegan sour cream, avocado, tortilla chips, pepitas, sprinkle of smoked paprika, etc.
Nutrition Facts : ServingSize 1 Serving (1/4 of recipe), Calories 328 kcal, Carbohydrate 57 g, Protein 11 g, Fat 8 g, SaturatedFat 1 g, Sodium 862 mg, Fiber 18 g, Sugar 10 g, UnsaturatedFat 7 g
RED PEPPER, SQUASH & HARISSA SOUP
Blend butternut squash and red pepper together with the flavours of harissa and spices to make this warming soup. It's healthy, low fat and packed with vitamin C
Provided by Cassie Best
Categories Soup, Starter
Time 1h15m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Put all the veg on a large baking tray and toss together with rapeseed oil, garlic cloves in their skins, ground coriander, ground cumin and some seasoning. Roast for 45 mins, moving the veg around in the tray after 30 mins, until soft and starting to caramelise. Squeeze the garlic cloves out of their skins. Tip everything into a large pan. Add the chicken or vegetable stock, harissa paste and double cream. Bring to a simmer and bubble for a few mins. Blitz the soup in a blender, check the seasoning and add more liquid if you need to. Serve swirled with extra cream and harissa.
Nutrition Facts : Calories 205 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
SPICY BUTTERNUT SQUASH SOUP
Make and share this Spicy Butternut Squash Soup recipe from Food.com.
Provided by Chef Dine
Categories Low Protein
Time 1h5m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees. pour a thin layer of water not the bottom of cookie sheet with sides or jelly roll pan. Place the squash cut-side down. Bake 40 minutes.
- Cook squash and remove peel. Cut into large squares. Set aside.
- Melt butter in large stock pot over medium heat. Add onion, shallots, and garlic and sauté 5 minutes or until tender. Pour the low sodium chicken broth into the pot. Add potatoes and increase heat to bring to a boil. Reduce heat to medium-high and boil for 20 minutes.
- Add the squash, stirring until well mixed.
- Using a handheld blender, puree the soup until smooth. OR, cool slightly and transfer in batches to food processor and blend until smooth. Return to large pot.
- Season the soup with the cayenne pepper, allspice, nutmeg, ginger, and pepper. Add apple cider vinegar, splash of white wine or cooking white wine and water. Stir well and ladle into bowls.
Nutrition Facts : Calories 155.8, Fat 3.3, SaturatedFat 1.6, Cholesterol 5.1, Sodium 86.1, Carbohydrate 27.9, Fiber 3.9, Sugar 3.7, Protein 6.6
SPICY BUTTERNUT SQUASH SOUP WITH BLACK BEANS, RED BELL PEPPER, A
Recipe from Kalyn Denny's blog, Kalyn's Kitchen, adapted by her from a recipe in Bon Appetit. Her blog centers on healthful, low-sugar recipes suitable for the South Beach Diet, but her recipes are great for anyone. My husband, not a huge fan of winter squashes, really enjoys this filling soup. We add a squeeze of lime juice at the table. I use packaged butternut squash chunks from Sam's and roast them about half an hour until soft and slightly caramelized. I also use strong homemade chicken or turkey stock instead of vegetable broth and 2 cups of cooked black beans instead of the canned ones.
Provided by zeldaz51
Categories Vegetable
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven or toasted oven to 400F/200°C Cut butternut squash in half and use a sharp spoon to scoop out seeds. Place squash on a baking sheet and season with salt and fresh ground black pepper. Roast squash until it is soft enough to pierce easily with a fork, and starting to slightly brown, about 50-60 minutes. Let squash cool enough to handle.
- While squash is roasting, chop onion and celery and mince the garlic. Heat olive oil in large non-stick soup pot and saute onions and celery until they're soft, about 7 minutes. Add minced garlic and cook 2-3 minutes more. Add 2 cups of vegetable broth and simmer the mixture about 10 minutes.
- As soon as the squash has cooled enough to handle, scrape the flesh away with the skin and mix it with the other 4 cups of broth and the ground cumin. Add this mixture to the soup pot and simmer about 20 minutes; then use an immersion blender to puree the soup.
- While the soup simmers, rinse the black beans well with cold water and let them drain in a colander. Chop the cilantro and red bell pepper. After you're pureed the soup add the beans, red bell pepper, and cilantro and simmer about 15-20 minutes more, adding a little more stock if you'd like a thinner soup. Stir in the Green Tabasco Sauce to taste and serve hot, garnished with low-fat sour cream or plain Greek yogurt, lime wedges, and tortilla chips if desired.
SPICY BUTTERNUT SQUASH SOUP
Healthy and delicious. Try this spicy soup for a different take on a traditional autumn favorite. Make lots and freeze! Puree if you please.
Provided by osbornsc
Categories Vegetable
Time 1h40m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil.
- Add onions.
- Cook until translucent.
- Add jalapenos through carrots.
- Cook -turning frequently- until all veggies are glossy.
- Add stock through cumin.
- Bring to boil and simmer 20 minutes.
- Add salt and pepper to taste.
- Garnish with extra chopped cilantro.
Nutrition Facts : Calories 175.8, Fat 0.9, SaturatedFat 0.2, Sodium 26.7, Carbohydrate 37.3, Fiber 9.7, Sugar 5.5, Protein 8.3
SPICY BUTTERNUT SQUASH SOUP
Make and share this Spicy Butternut Squash Soup recipe from Food.com.
Provided by ashley_will
Categories Onions
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Peel and seed the squash and cut into small chunks.
- Place the squash, chopped onion, and carrots into a large pot with the cayenne pepper,salt, garlic, and chicken broth.
- Cook on medium heat until the soup comes to a rapid boil. Turn heat to low and let simmer uncovered for 35-45 minutes until the squash is soft.
- Place the soup into a food processor or blender and puree until smooth and creamy.
- Return the soup to the pot and whisk in the butter and the condensed milk until fully mixed.
- Add sour cream dollop if desired.
- Serve warm to hot in medium sized soup bowls.
- This soup can be frozen and reheated as well.
Nutrition Facts : Calories 77.8, Fat 0.7, SaturatedFat 0.1, Sodium 2369.4, Carbohydrate 18.1, Fiber 3.4, Sugar 4.5, Protein 2.6
BUTTERNUT SQUASH AND ROASTED RED PEPPER SOUP
This soup is a family favorite that is a variation on a soup I had at a church potluck. We'd had a bunch of butternut and acorn squash plus some mystery hybrid squash come up in our compost pile and soup seemed the perfect way to use them up. You can use any combination of winter squash in this. I usually cut the squash in half and microwave it cut side down in some water for about 2 minutes on high to make it easier to peel and cube. Cooking time includes time to broil the peppers.
Provided by Sonata
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven broiler.
- Line a small roasting pan or baking sheet with foil. Place pepper halves in pan, cut side down, and place on oven shelf closest to broiler.
- Broil until pepper skins are completely black, about 8 minutes.
- Remove from oven, wrap peppers in foil, and allow to stand for 10 minutes.
- Remove foil and peel off the blackened skins. Slice peppers into 1/2-inch strips and set aside.
- Combine squash, onion, apples and broth in heavy 4-qt saucepan over medium-high heat and bring to a boil.
- Partially cover saucepan, reduce heat to medium-low, and simmer until squash is tender, about 20 minutes.
- Add the pepper slices and cook for 5 minutes longer.
- Transfer soup to food processor or blender and process until smooth. Return to saucepan, add seasonings and reheat before serving.
Nutrition Facts : Calories 222.3, Fat 0.8, SaturatedFat 0.2, Sodium 16.9, Carbohydrate 57, Fiber 10.4, Sugar 18.8, Protein 4.6
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