ROASTED BUTTERNUT SQUASH CREAM SOUP WITH GINGER
This is our favorite butternut squash soup and the whole family loves it. I usually make a huge pot of soup and freeze parts of it before adding the cream. I like my soup thick, so I don't add a ton of vegetable broth, but feel free to thin it out with more broth.
Provided by AnnaLena
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Brush cut side of butternut squash with olive oil and place on a baking sheet, cut-side down.
- Bake in the preheated oven until peel is crinkly and butternut squash is soft, about 40 minutes. Scrape flesh into a bowl with a spoon and set aside.
- Melt butter in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Add squash flesh, 2 cups hot broth, and ginger. Season with ginger, curry, cumin, sugar, salt, and pepper. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes.
- Puree soup with an immersion blender until smooth. Add more hot broth for a thinner soup. Stir in cream and season to taste with sugar, apple cider vinegar, cayenne pepper, and salt.
Nutrition Facts : Calories 326.7 calories, Carbohydrate 51.4 g, Cholesterol 37.3 mg, Fat 14.1 g, Fiber 8.5 g, Protein 5.1 g, SaturatedFat 7.4 g, Sodium 269.5 mg, Sugar 14 g
BUTTERCUP SQUASH SOUP WITH GINGER
A deliciously sweet buttercup squash soup that's vegetarian, gluten free, dairy free, and low calorie. I like to serve it with Parmesan crisps, crusty bread, or cornbread.
Provided by Marcia
Categories Squash Soup
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a large pot over medium heat. Add onion, salt, and pepper to the hot oil and cook until onions are soft and translucent, about 5 minutes. Add squash, garlic, sage, rosemary, ginger, and sugar; mix to combine. Dissolve bouillon in hot water and pour into the pot. Stir to combine.
- Bring soup to a boil, reduce heat, cover, and simmer until squash is soft, 15 to 20 minutes. Remove from heat and puree using an immersion blender.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 22.9 g, Fat 7.1 g, Fiber 2.1 g, Protein 3.4 g, SaturatedFat 1.1 g, Sodium 237.4 mg, Sugar 6.1 g
BUTTERNUT SQUASH, POTATO AND GINGER SOUP
Top this gorgeous autumnal soup with toasted pepitas and fresh rosemary.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 12
Steps:
- Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 4 to 5 minutes. Add the potato, ginger, nutmeg, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
- Add the butternut squash and simmer until the potatoes and squash are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
- Stir in the cream and reheat the soup if necessary, adjusting the consistency with water and seasoning with additional salt and pepper.
- Serve hot drizzled with more cream if using and a sprinkled with pepitas and thyme.
BUTTERNUT SQUASH SOUP WITH GINGER
Butternut Squash Soup with Ginger
Categories Soup/Stew Ginger Bake Butternut Squash Fall Bon Appétit
Yield Serves 6
Number Of Ingredients 9
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.
BUTTERNUT SQUASH SOUP WITH COCONUT MILK AND GINGER
Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup. Coconut milk is swirled in for creaminess, while toasted squash seeds add a pleasing crunch.
Provided by Riley Wofford
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 2h20m
Yield Serves 6 to 8; Makes about 8 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds; reserve, if desired (see Cook's Note). Drizzle cut side of squash with 1 tablespoon oil and season with salt and pepper. Place, cut-side down, on a foil-lined rimmed baking sheet. Roast until squash is very tender when pierced with the tip of a knife, 50 to 55 minutes. Let cool slightly, about 15 minutes.
- In a 6-quart pot or Dutch oven, heat remaining 2 tablespoons oil over medium. Add shallots and garlic, season with salt and pepper, and cook until shallots are soft and translucent, 6 to 8 minutes. Add ginger and coriander; cook until very fragrant, 2 minutes. Stir in broth, 1 cup water, and 1 teaspoon salt. Scoop flesh from cooled squash into pot. Bring to a boil, then reduce heat to medium-low and simmer, stirring a few times, 30 minutes. Let cool 5 minutes.
- Working in batches, puree soup in a blender until smooth. Return to pot; heat over medium. Whisk in coconut milk. Cook until warmed through, 5 minutes. Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve, drizzled with more coconut milk and sprinkled with toasted squash seeds, if desired. Soup can be stored in an airtight container in refrigerator up to 1 week.
ROASTED BUTTERNUT SQUASH AND GINGER SHEET PAN SOUP
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed sheet pan with parchment paper.
- Place the butternut squash, baby carrots, garlic and onion in a large mixing bowl. Add the oil, salt and pepper and toss to coat.
- Transfer the squash mixture to the lined sheet pan and spread the mixture evenly across the pan. Bake until the onions are lightly browned, 40 to 45 minutes. Allow to cool slightly.
- Place half of the cooked vegetables in a blender using tongs along with 2 cups chicken broth and half the ginger. Blitz until smooth and transfer to a large soup pot. Repeat with the remaining vegetables, broth and ginger.
- To serve immediately, place the pot over medium heat. Warm the soup through and season with salt and pepper to taste.
- To freeze, divide soup evenly among four 16-ounce mason jars. Leave at least 1 inch of space at the top of each jar to prevent cracking. Screw on lids and freeze. To serve, place jars in a saucepan filled with cold water over medium heat until warm. Or, place a frozen jar in your lunchbox and reheat in the microwave for an on-the-go lunch.
PURéED WINTER SQUASH SOUP WITH GINGER
One of the most comforting dishes you can make with winter squash is a puréed soup. I use rice to thicken this one, but you could also use a potato, or not add additional starch at all, as the squash itself has a lot of body. To enhance the flavor, this one calls for ginger, with a little lime juice and a swirl of yogurt added before serving.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer, side dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and carrot. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the winter squash, garlic and minced ginger and cook, stirring, until the mixture smells fragrant, about 1 minute
- Add the water or stock, the rice and salt to taste and bring to a boil. Reduce the heat, cover and simmer 45 minutes to 1 hour, until the squash is very tender
- Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender, cover the top with a towel pulled down tight, rather than airtight with the lid. Return to the pot and heat through. Stir in the ginger juice, taste and season with salt and pepper. If desired, thin out with a little more water or stock
- Ladle the soup into bowls and add a tablespoon of yogurt (more to taste), then slowly swirl the yogurt into the soup with a spoon. Squeeze a few drops of lime juice onto each serving and sprinkle with whisper of nutmeg
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 3 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1094 milligrams, Sugar 5 grams
GINGER BUTTERNUT SQUASH SOUP WITH SHIITAKE MUSHROOMS
Provided by Food Network
Yield 6 servings
Number Of Ingredients 12
Steps:
- Cut squash in half and remove all the seeds and inner fibers. (It's best to remove with a grapefruit knife) Place skin side in a baking dish with a little water and roast in a preheated 350 degree oven for 30 minutes. Remove all skin from squash when cool. Cut squash into two inch square.
- Place squash with fresh garlic and fresh ginger in a large pot with 1/2 cup of chicken stock and sweat over low heat for 10 minutes. Add remaining stock and bring to a boil. Turn down to light simmer and cook until squash is tender approximately 30 minutes. Add remaining ingredients except for shiitake mushrooms. Puree in a food processor until smooth. Remove the stems from the Shiitake mushrooms and slice a 1/4-inch thick. Simmer in squash soup for 2 minutes.
- Ladle six ounces into each serving bowl and garnish with slice basil.
SQUASH, GINGER AND APPLE SOUP
This easy soup is delicious. It is wonderful proof of the theory that ingredients that come into season together are naturally complementary. Autumn, then, is the time to simmer up a pot of this golden potage. The ginger adds a lively kick to an otherwise sweet and mellow dish. You will not be dissappointed!! Serves 8 as a first course, or 4 as a main course. Prep time is the time it takes to bake the squash...
Provided by MarieRynr
Categories Apple
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Position a rack in the middle of the oven and preheat to 450*F.
- Line a jelly roll pan with tinfoil.
- Halve the squash lenghtwise and with a sharp metal spoon scrape out and discard all the seeds and fibres.
- Lay the squash halves, cut side down, on the pan and bake them until they are very tender when pierced with a fork-- about 40 minutes.
- Remove the pan from the oven and when the squash is cool enough to handle, scoop out the flesh, including any well browned edges.
- Chop and reserve the flesh.
- In a large pot over medium heat, melt the butter.
- Add the apple, onion,ginger and garlic and cook, uncovered, stirring once or twice until lightly browned.
- (15 to 20 minutes) Add the stock, reserved squash, salt and pepper and bring to a simmer.
- Partially cover the pan and cook the soup, stirring occasionally until the apples are very tender, about 30 to 35 minutes.
- Remove from heat and cool slightly.
- Puree the soup in batches in a food processor or blender, or force it through a food mill.
- This soup can be prepared up to 3 days in advance, and will taste the better for it.
- Cool, cover and refridgerate.
- To serve, return soup to the pan.
- Add the cream if you are using it, and heat, stirring often, until steaming, about 5 minutes.
- Adjust the seasoning and ladle into bowls.
- NOTE: A spoonful of sweetly caramelized apples and a dollop of ginger cream will transform this simple country soup into a dazzling starter.
- Or, sprinkle it with crumbled Gorgonzola (about 1 cup), diced raw red apple (about 3/4 cup) and chopped pistachios or toasted pumpking seeds (about 1/2 cup) For Carmelized apples: melt 3 TBS unsalted butter.
- Add 2 medium-large cored, peeled and diced Granny Smith apples and cook stirring often until lightly browned.
- Add 1 TBS packed golden brown sugar, a pinch of salt and a generous grinding of black pepper and cook, stirring another 5 minutes until the apples are well browned and glazed.
- Use hot.
- For Ginger Cream: In a small bowl, whisk 1/3 cup chilled whipping cream into soft peaks.
- Stir in 1 TBs fresh ginger juice, made by finely shredding the ginger on a grater and pressing it through a seive set over a small bowl.
GINGERED ACORN SQUASH SOUP
Gingered Acorn Squash Soup is very easy to make, and the rich color, creamy texture, and hint of ginger contribute to its gourmet appeal. This came from the Ventura County Star newspaper in California. Miso can be found in health food stores.
Provided by Sharon123
Categories Vegetable
Time 1h56m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cut the acorn squash in half, crosswise.
- Scoop out seeds and discard.
- Place cut side down in 9 x13 baking pans (you will need two) and add about one inch of water.
- Bake for an hour.
- Remove from pans and set aside to cool.
- If the squash are rather small, it might take as many as five squash to make the required six pounds.
- Simply quarter some of the smaller squash to fit the baking pans.
- Warm the oil and crushed pepper in a five-quart saucepan, over medium-high heat for one minute.
- Add the garlic, onion, and ginger.
- Cook for three minutes, add potatoes and cook mixture, stirring frequently for five minutes or until the potatoes soften.
- Add boiling broth and reduce heat to medium low.
- Scoop cooked squash (about eight cups) into a large bowl and mash lightly before adding to the pot.
- Simmer for 15 minutes, stirring occasionally.
- Remove soup to food processor in batches, adding some soymilk to each batch.
- Return the purée to the soup pot.
- Place miso in a small bowl, add the sherry, and blend with a fork or small whisk.
- Add to the soup with the garlic, ginger, and nutmeg.
- Simmer gently for 10 minutes.
- Do not boil.
- (Soup may be thinned with additional broth.) Sprinkle with a light dusting of nutmeg.
- Enjoy!
- Yield: 8 servings.
GINGER BUTTERNUT SQUASH SOUP
The combination of ginger and butternut squash is delicious and addictive. This recipe yields a creamy soup without the use of any cream. I love to whip this soup up with my immersion blender right in the pot. This soup also freezes well. You can serve it with a dollop of sour cream if you desire, although I serve it without a garnish. If you want to make this a completely dairy free soup, use dairy free margarine (Fleishman's unsalted, or Earth Balance.) Oh yeah, and you MUST use fresh ginger.
Provided by Lee Hock
Categories Vegetable
Time 1h
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 9
Steps:
- 1. Melt butter or margarine in stock pot, and add onions. Sautee over medium heat until translucent.
- 2. Add ginger, garlic, and cubed butternut squash. Sautee a few more minutes until fragrant.
- 3. Add orange juice, and water. Bring to a boil, then simmer for 30 minutes, until the squash is tender.
- 4. With an immersion blender, puree until it is completely smooth and creamy.
- 5. Season with salt and pepper to taste. If it is too thick you may add more water.
SQUASH SOUP WITH GINGER
Make and share this Squash Soup With Ginger recipe from Food.com.
Provided by jwatters2010
Categories Stew
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Saute chicken in olive oil until lightly browned.
- Remove chicken (do not drain pan) and set aside.
- Saute vegetables except squash in same pan.
- Put all ingredients except chicken in a crock pot or stove-top pot.
- Cook on low for 3-4 hrs until squash is tender.
- Remove from heat and add chicken.
Nutrition Facts : Calories 309.7, Fat 12.5, SaturatedFat 3.5, Cholesterol 73.5, Sodium 868.1, Carbohydrate 17.9, Fiber 3.2, Sugar 5.3, Protein 30.9
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