BUTTERNUT SQUASH & SWEET POTATO SOUP
This easy-to-make butternut squash soup with sweet potatoes, apples, and warm spices tastes like fall in a bowl.
Provided by Jennifer Segal
Categories Soups
Yield 6-8
Number Of Ingredients 13
Steps:
- Melt the butter over medium heat in a large pot. Add the onions and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Add the butternut squash, sweet potatoes, chicken broth, salt, and pepper to the pot. Bring to a boil, then cover and reduce the heat to low; simmer until vegetables are very tender, about 15 minutes. Turn off the heat. Add the diced apple and honey and purée the soup with a handheld immersion blender until very smooth and creamy. (Alternatively, use a standard blender to purée soup in batches, being careful not to fill the jar more than halfway. Leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.)
- Stir in the cinnamon, mace, nutmeg, and heavy cream. Bring to a simmer, then taste and adjust the seasoning if necessary. To thicken the soup, simmer over low heat until desired consistency is reached.
- Note: This soup thickens as it cools. If necessary, add a bit of water to thin it back to desired consistency.
- Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (The soup will thicken up while in the freezer. While reheating, add a bit of water if necessary to thin it to your desired consistency.)
Nutrition Facts : Calories 359, Fat 18 g, Carbohydrate 43 g, Protein 9 g, SaturatedFat 10 g, Sugar 19 g, Fiber 5 g, Sodium 816 mg, Cholesterol 59 mg
BUTTERNUT SQUASH AND SWEET POTATO SOUP
A delightfully rich-tasting soup. My husband likes this soup so much he refers to all butternut squashes as soup now. I recommend this with the silken tofu instead of milk - it adds protein to a fiber-rich soup, and no one will know it's there if you don't tell them! Serve warm with a sprinkling of grated Parmesan or Romano and some crusty toasted bread on the side.
Provided by Miriam
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Melt the butter in a large stock pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the butternut squash, sweet potatoes, and enough vegetable broth to cover. Stir in the thyme, ginger, turmeric, coriander, black pepper, and chile pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low. Cover and simmer until vegetables are very tender, 20 to 30 minutes, stirring occasionally.
- Remove and discard the chile pepper. Pour about 1/3 of the soup and 1/3 of the tofu into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Repeat with the remaining soup and tofu. Alternately, you can use a stick blender and puree the soup and tofu right in the cooking pot.
Nutrition Facts : Calories 225.2 calories, Carbohydrate 41.5 g, Cholesterol 10.2 mg, Fat 5.3 g, Fiber 6.1 g, Protein 6.1 g, SaturatedFat 2.7 g, Sodium 266 mg, Sugar 9.3 g
SWEET POTATO AND CHIPOTLE SOUP
This soup is smooth and creamy with a dash of spice.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 10
Steps:
- In a large Dutch oven or heavy pot,heat 1 tablespoon oil over medium-high.Add onion, season with salt andpepper, and cook until beginning tobrown around edges, about 7 minutes.Add cumin and garlic and cook, stirring,until fragrant, about 1 minute. Stirin sweet potatoes, chile, and broth.Bring to a boil; reduce to a rapid simmer,partially cover, and cook until sweetpotatoes can be mashed easily with aspoon, 20 to 25 minutes.
- Let soup cool slightly. Working inbatches, transfer soup to a blenderand puree until smooth (use cautionwhen blending hot liquids). Returnpureed soup to pot over low heat andseason with salt and pepper. Topsoup with sour cream and serve withtortilla wedges, if desired.
CARROT, SWEET POTATO AND SQUASH SOUP
This scratch soup is a delicious meal or Thanksgiving starter or a clever use-up for leftovers of any of the 3 main ingredients after the holiday.
Provided by Rachael Ray : Food Network
Time 55m
Yield 4 to 6 servings as an entree or 8 to 10 as a starter
Number Of Ingredients 25
Steps:
- Heat the EVOO in a soup pot over medium-high heat, add the butter and melt into the oil. Add the chipotle, coriander, cumin, paprika, garlic, onions, apple, ginger, cinnamon and some nutmeg and salt and pepper. Cook for 5 minutes partially covered. Then add the stock, honey, kabocha, carrots and potatoes. Cook partially covered until very tender, 30 minutes. Puree with an immersion blender or in batches in a food processor. Cool and store for a make-ahead meal. Reheat over medium heat and add 1 cup of stock or water to loosen the soup enough to reheat.
- To serve, add a little citrus juice for a pop and top shallow bowls or cups of soup with assorted toppings of your choice.
Nutrition Facts : Calories 271 calorie, Fat 10 grams, SaturatedFat 3.5 grams, Cholesterol 10 milligrams, Sodium 275 milligrams, Carbohydrate 43 grams, Fiber 7.5 grams, Protein 7 grams, Sugar 16 grams
SQUASH AND SWEET-POTATO SOUP WITH CHIPOTLE SAUCE
Categories Soup/Stew Vegetable Sauté Squash Butternut Squash Sweet Potato/Yam Fall Gourmet
Yield Makes about 12 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Brush cut sides of squash with 1/2 teaspoon oil and arrange, cut sides down, in a shallow baking pan. Prick sweet potatoes all over with a fork and roast with squash until very tender, about 50 minutes for squash and about 1 1/4 hours for sweet potatoes.
- Cool vegetables and scoop flesh from squash into a bowl. Peel sweet potatoes and add to squash.
- Cook onion in remaining 2 1/2 teaspoons oil with salt to taste in a 6-quart heavy pot over moderately high heat, stirring occasionally, until golden brown, about 10 minutes. Stir in squash and sweet potato, leek, ginger, and 8 cups stock and simmer, uncovered, stirring occasionally, 30 minutes.
- Purée in batches in a blender (use caution when blending hot liquids), transferring to a clean pot. Bring to a simmer and, if too thick, add more stock. Season with salt and white pepper. Finish with lemon juice and, if desired, honey.
- Serve soup drizzled with some chipotle sauce or swirl sauce in to make a pattern.
BUTTERNUT SQUASH SWEET POTATO SOUP
Lots of taste and beta carotene!
Provided by BVDB
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a large pot over medium-high heat. Cook and stir butternut squash, sweet potato, carrot, celery, onion, and garlic in hot butter until lightly browned, about 5 minutes.
- Pour chicken stock and sweet bell peppers into butternut squash mixture; bring to a boil. Reduce heat to low, cover, and simmer until squash and potato are tender, about 40 minutes.
- Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
- Return pureed soup to pot and season with salt and black pepper.
Nutrition Facts : Calories 167 calories, Carbohydrate 28.2 g, Cholesterol 15.6 mg, Fat 6.3 g, Fiber 5 g, Protein 2.9 g, SaturatedFat 3.8 g, Sodium 416.3 mg, Sugar 6.6 g
SWEET POTATO AND BUTTERNUT SQUASH SOUP WITH GINGER
This silky fall/winter puree tastes rich, though there is no cream or butter in it.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 6
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.
- Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 2 grams, Carbohydrate 33 grams, Fat 2 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1033 milligrams, Sugar 6 grams, TransFat 0 grams
POTATO AND SQUASH SOUP
Make and share this Potato and Squash Soup recipe from Food.com.
Provided by ChrysalisUnfurled
Categories Lunch/Snacks
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In large saucepan melt butter over low heat.
- Cover and cook onion 3 to 5 minutes or until soft.
- Stir in potatoes and squash coating evenly.
- Pour in stock; cover and bring to boil over high heat.
- Reduce heat and simmer for about 30 minutes or until veggies are tender.
- Remove from heat.
- Mash veggies lightly to thicken soup but do not puree.
- Stir in spinach, green onions, pepper to taste.
CHIPOTLE SWEET POTATO SOUP
Steps:
- Add the olive oil to a large pot and heat over medium-high heat. When the oil is hot add in the onion, celery, sweet potatoes and garlic. Season with cumin, salt and pepper. Sauté the vegetables for about 4-5 minutes then add in the chopped chipotle chile and adobo sauce, vegetable broth and water. Stir everything together then reduce the heat to low, cover with a lid and simmer for 20 minutes or until the sweet potatoes are very soft (fork tender).
- While the soup is cooking make the spiced pepitas. Toss all of the ingredients together in a small bowl. Heat a skillet over medium heat and add in the pepitas. Stir the pepitas occasionally and toast them until they're lightly browned, puffed and fragrant.
- Use an immersion stick or blender to purée the soup until it's completely smooth. Pour in the half and half and Greek yogurt and immediately stir the soup until they're incorporated.
- Serve the soup topped with the spiced pepitas, chopped cilantro and an extra drizzle of Greek yogurt and/or adobo sauce.
Nutrition Facts : Calories 271 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 9 grams fat, Fiber 7 grams fiber, Protein 9 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 207 grams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CHIPOTLE BUTTERNUT SQUASH SOUP
Steps:
- In a large saucepan, saute the squash, carrot, onion and cumin in oil for 10 minutes. Add garlic; cook 1 minute longer. Add 1-1/2 cups broth; bring to a boil. Reduce heat. Cover and simmer for 10-12 minutes or until vegetables are tender; cool slightly. , Transfer mixture to a blender; add the tomatoes, cream cheese, basil, chipotle pepper and remaining broth. Cover and process for 1-2 minutes or until smooth. , Return to the saucepan; stir in the beans, corn and spinach. Cook and stir until spinach is wilted and soup is heated through. If desired, sprinkle with fresh sage.
Nutrition Facts : Calories 279 calories, Fat 9g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 1097mg sodium, Carbohydrate 43g carbohydrate (12g sugars, Fiber 10g fiber), Protein 10g protein.
SO EASY SWEET POTATO AND SQUASH SOUP
Warm up with a delicious Fall soup that brings together the flavors of butternut squash, sweet potato, and apple. This recipe uses already prepared butternut squash soup with fresh sweet potato and applesauce. The light coconut milk lends extra creaminess and richness as well!
Provided by thesinglebite
Categories Vegan
Time 25m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 4
Steps:
- In a large pot add about an inch of water and heat just until it begins to simmer. Add sweet potato, reduced heat to medium-low and cover. Cook for 10-15 minutes until sweet potatoes are tender. They should be easy to mash with a fork.
- Drain any excess water and let sweet potatoes cool. Transfer to a food processor, add 2 cups butternut squash soup and 3 Tbsp apple sauce. Process til smooth. Add additional soup and apple sauce to reach desired consistency and taste. If using, add a few tablespoons of light coconut milk for creaminess.
- Transfer to bowls, heat and serve!
- Freezing: You can also freeze this is small tupperwear (about 8oz) for individual ready-to-heat and eat servings! I recommend NOT adding coconut milk to any portions that you are going to freeze as I've found it doesn't freeze well.
Nutrition Facts : Calories 34.4, Sodium 18.2, Carbohydrate 8.3, Fiber 1.1, Sugar 2.8, Protein 0.5
BUTTERNUT SQUASH SOUP WITH CHIPOTLE CREAM
Provided by Marcela Valladolid
Categories appetizer
Time 1h45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Using 1 tablespoon of the olive oil, grease the sliced surface of the squash and season with salt and pepper, to taste. Arrange on a baking sheet and roast until very tender, about 45 minutes. Remove from the oven and let cool.
- In a large heavy pot over medium-high heat, add the remaining olive oil, onion, celery, and carrot, then season with a pinch of salt. Saute until just tender, about 10 minutes. Add the garlic and saute for 2 minutes. Scoop the butternut squash flesh into the pot and stir. Add 4 cups of the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer until the vegetables are very tender, about 30 minutes.
- Turn off the heat and using an immersion blender, carefully puree the soup until very smooth. If necessary, add more of the remaining stock to create desired consistency. Mix in 2 teaspoons of the chipotle into the soup, and season with salt and pepper, to taste.
- In a small bowl, mix together 1 teaspoon of chipotle and the sour cream. Season the chipotle cream with salt and pepper, to taste. Transfer the soup to bowls. Top each with a dollop of chipotle cream and serve.
SPICY SWEET POTATO SQUASH SOUP
sweet soup with a kick at the end, layers of flavour which will warm you through like any good soup should.
Provided by jammycd
Time 1h30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- In olive oil slowly fry chillies, onion, and garlic until soft.
- Once onions are soft add in squash and sweet potato, continue to fry on low heat for ten to twenty minutes or until softened on the outside and golden brown.
- Add in coriander let fry for 5 mins then add stock and let simmer for 20 mins stirring occasionally.
- Once squash and potato are soft cool for a few minutes then use hand blender to puree the mixture
- reheat and enjoy!
- garnish with some fresh coriander if desired
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- Preheat oven to 350F/176C degrees. Wash outside of squash, pierce with knife in 3-4 places, place on baking sheet and roast whole for about 90 minutes, or until knife easily slides in. Remove from oven and set aside to cool.
- After squash has cooled enough to handle, cut down the middle, carefully scoop out seeds, then scoop out all the pulp. At this point, the squash pulp can be tightly covered in a container and placed in the refrigerator for a few hours or days, until you are ready to use it.
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