BUTTERNUT SQUASH LEEK SOUP
Butternut squash, leeks, and carrots form the perfect blend of flavors, and the caramelized apples are the perfect garnish. Amazing fall recipe.
Provided by Ella Schwartz
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Heat 2 teaspoons oil in large stockpot over medium heat. Add carrots, leeks, and onions. Cook and stir until softened and no longer crispy, 5 to 10 minutes. Add squash; saute for 2 to 3 minutes. Add water and bring to a boil. Reduce heat to medium and cover.
- Heat 2 teaspoons oil in a skillet over medium heat. Gently fry bread until browned, 3 to 5 minutes. Add bread to the stockpot; stir in allspice and ginger. Cook, covered, until squash has softened, about 30 minutes.
- Meanwhile, heat remaining oil in a frying pan over medium heat. Add apple and brown sugar. Fry until apples are well browned and start to form a crispy crust, 10 to 15 minutes.
- Puree the contents of the stockpot using an immersion blender until smooth and free of chunks. Garnish soup with the caramelized apples.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 75.7 g, Fat 9.3 g, Fiber 8.3 g, Protein 9.9 g, SaturatedFat 1.6 g, Sodium 553.9 mg, Sugar 15 g
SQUASH & LEEK SOUP
I love this soup because it is thick & creamy without using any cream. I had a huge Butternut squash, and some leeks left from the garden, and this is what developed.
Provided by Lois M
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut squash into half lengthwise, clean out seeds and place skin up on a baking dish, bake at 400 for about 45 minute allow to cool, peel off skin and cut into large chunks.
- In a large pot, saute the onions, ginger, leeks, and garlic in the butter until soft.
- Add the chicken stock, and wine (if using,or increase chicken stock) and simmer about 20 minute.
- Transfer to a large bowl or measuring cup.
- Fill blender or food processer with 1/2 stock and 1/2 squash.
- (This took me 3 batches) Puree.
- Return to pot and add salt, pepper to taste.
- Simmer about 20 minute Freezes well.
BACKYARD SOUP
Steps:
- Heat 2 tablespoons oil in a saucepan over medium heat. Add leafy greens and violet greens; cook and stir until wilted, about 2 minutes. Add broth and salt. Bring to a simmer over medium-high heat. Remove from heat.
- Blend mixture in a high-powered blender or with an immersion blender until smooth, about 30 seconds. Add vegan cream and chives. Blend until smooth, about 5 seconds more. With the blender motor running on low, drizzle in remaining 4 tablespoons oil. Serve hot, drizzled with additional olive oil and garnished with edible flowers.
Nutrition Facts : Calories 323 kcal, Carbohydrate 8 g, Cholesterol 34 mg, Fiber 4 g, Protein 4 g, SaturatedFat 10 g, Sodium 437 mg, Sugar 3 g, Fat 32 g, UnsaturatedFat 0 g
VEGAN JAPANESE WINTER SQUASH AND LEEK SOUP
Take a chance on a different kind of vegetable soup! Gluten free, dairy free, lactose free, casein free, vegan, and delicious! Make with organic locally grown vegetables if possible. Serve warm with some gluten-free herb bread.
Provided by KN Granger
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 2h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Arrange squash, cut-side up, on a baking sheet.
- Bake in the preheated oven until squash is tender, 30 to 40 minutes; cool slightly. Remove skin from squash and chop the flesh.
- Heat canola oil in a large pot over medium heat; cook and stir onion and white parts of leek until golden brown, 10 to 15 minutes.
- Mix water, green parts of leeks, potatoes, baked squash, and carrots to onion mixture; bring to a boil. Reduce heat, cover pot, and simmer, stirring every 10 minutes and adding more water as needed, until vegetables are tender, about 1 hour.
- Pour vegetable stock into vegetable mixture; season with garlic salt and pepper. Raise temperature to medium and cook until boiling, 15 to 20 minutes.
Nutrition Facts : Calories 203.3 calories, Carbohydrate 35.3 g, Fat 5.8 g, Fiber 5.3 g, Protein 4.4 g, SaturatedFat 0.4 g, Sodium 307.5 mg, Sugar 10.2 g
LEEK, PEA & WATERCRESS SOUP
Pack in the goodness with this vibrant green soup, packed with leeks, peas and watercress. It's tasty and healthy too, both low in calories and fat
Provided by GF member Megan Bassett
Categories Soup, Starter
Time 32m
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan over a medium heat. Add the leeks and garlic and fry for 7-10 mins or until softened and translucent.
- Pour in the hot stock and simmer for 5-10 mins. Stir through the watercress, reserving a few leaves for garnish, then the peas, and cook for 5 mins until wilted. Use a hand blender or processor and whizz until smooth. Stir through the lemon juice and zest, then season to taste. Stir through half the parsley. Ladle into bowls and top with the remaining parsley, reserved watercress and a drizzle of olive oil. Swirl through some crème fraîche, then serve with crusty bread, if you like.
Nutrition Facts : Calories 154 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
LEEK AND WATERCRESS SOUP
This recipe does not require you to fry food. To make a complete meal serve with 'meatballs for soup' (see my recipe on this site)
Provided by my_forums
Categories Clear Soup
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Boil leek in plenty of water for 10 minute.
- Add watercress and cook for another 20 minutes.
- Add the stock cube.
- Liquidise.
- Add the butter.
- Stir to thicken.
Nutrition Facts : Calories 22.7, Fat 1, SaturatedFat 0.6, Cholesterol 2.5, Sodium 13.8, Carbohydrate 3.2, Fiber 0.4, Sugar 0.9, Protein 0.5
WATERCRESS AND LEEK SOUP
The vibrant watercress and leak soup can be made up to two days ahead. When ready to serve, toss the remaining raw watercress with oil and lemon juice for the topping.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 35m
Number Of Ingredients 7
Steps:
- In a medium saucepan, heat 1 tablespoon oil over medium. Add leeks and season with salt and pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add broth, potato, and 4 cups water. Bring to a boil; reduce to a simmer and cook, partially covered, until potato is tender, 10 to 12 minutes.
- Add 2 bunches watercress and cook until bright green and tender, about 3 minutes. Using a slotted spoon, transfer vegetables and a little liquid to a blender; puree until smooth and pour into a bowl. Puree remaining liquid in blender and return to pot. Stir in pureed vegetables and season soup with salt.
- In a small bowl, whisk together 1 tablespoon oil and lemon juice and season with salt and pepper. Add remaining watercress and toss. Serve soup topped with watercress.
Nutrition Facts : Calories 161 g, Fat 7 g, Fiber 2 g, Protein 6 g
LEEK AND WATERCRESS SOUP
Make and share this Leek and Watercress Soup recipe from Food.com.
Provided by Abby Girl
Categories Low Protein
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, saute the leek in the butter for about 3 minutes. Add the watercress and cook for 5 minutes.
- Stir in the potatoes, chicken broth, thyme, pepper and bring to a boil. Reduce the heat, simmer covered for 30 minutes.
- With a stick blender, puree the vegetables. Stir in the heavy cream and gently heat until barely simmering.
- Add salt and pepper to taste. Serve hot.
- Note: Do not use milk or light cream as they might curdle. Can make ahead of time and gently reheated.
Nutrition Facts : Calories 545.1, Fat 40.7, SaturatedFat 24.7, Cholesterol 137.5, Sodium 1048, Carbohydrate 34.9, Fiber 4, Sugar 3.1, Protein 11.8
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