VITAMIX® BUTTERNUT SQUASH SOUP
I was looking for a great butternut squash soup recipe that was creamy with great flavor. I found that I liked elements of many of the ones out there, but none hit the mark. So I created my own in the Vitamix®! My husband is an extremely picky eater when it comes to food consistency and he loved it. I hope you do as well. This recipe is now in our regular rotation. Top with paprika and parsley or your desired spice.
Provided by APat
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Place butternut squash halves on the prepared baking sheet, flesh side up.
- Roast in the preheated oven until squash is fork tender and easily pierced with a knife, 45 to 50 minutes.
- Meanwhile, heat oil in a skillet over medium heat; add carrot, onion, and garlic and saute until fragrant, 3 to 5 minutes. Remove from heat.
- Remove squash from the oven and cool until easily handled. Scoop cooked squash into a bowl; discard skins.
- Combine chicken broth, 1/2 cup evaporated milk, half-and-half, sauteed veggie mixture, cooked squash, cayenne pepper, salt, and pepper in a high performance blender (such as Vitamix®) in the order listed. Start blending on variable speed 1 and gradually increase to variable speed 10. Blend for 5 minutes 45 seconds, then turn down to variable speed 1.
- Remove the cap while still blending and pour in remaining 3 tablespoons evaporated milk. Blend on variable speed 1 for 10 seconds more.
Nutrition Facts : Calories 338.3 calories, Carbohydrate 46.5 g, Cholesterol 21.4 mg, Fat 15.9 g, Fiber 7.2 g, Protein 7.7 g, SaturatedFat 4.6 g, Sodium 701.8 mg, Sugar 13.9 g
SWISS CHARD/YELLOW SQUASH RAW GREEN SOUP (VITAMIX)
I just got my new Vitamix today, and am so excited, I had to make some of the recipes. Since I have lots of Swiss Chard and Yellow squash in my garden, I wanted to use them, but couldn't find a recipe. The Zucchini Soup recipe in the cookbook, that came with my machine, looked good, but didn't quite fit the bill. So, as I am known to do, I started improvising. I can't eat white potatoes, but can eat yams or sweet potatoes, so I made a substitution there. The flavor was a bit bland, so I added the garlic, onion and fresh basil, from my garden. I'm trying to transition to the Raw Food Lifestyle, and didn't want to get the soup too hot, so only blended it four, instead of the six minutes recommended. It got plenty hot. Next time, I will put my candy thermometer in it, to check the temp, as it should stay less than 105F, to preserve enzymes, in the vegetables. A piece of toasted, sprouted multi-grain bread, rounded out the meal. It was very creamy, really quite good, and very satisfying. My husband isn't quite on board, with the Raw Lifestyle yet, so the jury is still out there. However, he did scarf it down, without complaints. When asked what he thought, he said, "Very interesting flavor". :D He did say, that he would eat it again, though. This is technically not RAW, because of the cooked yam. But unless you are 100% raw, this makes a nice healthy (nearly raw) meal. I suppose you could finely chop the yam (in the Vitamix), before adding the rest, of the ingredients, and it should cook with the rest, of the soup. However, I don't think the soup would be as nice and creamy that way.
Provided by Devonviolet
Categories Chard
Time 14m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Place ingredients in the Vitamix container, in the order listed, and secure lid.
- Set to "1" on the variable dial, and turn the machine on.
- Increase the speed to "10" and set to High.
- Blend for 4 minutes, until the jar feels hot, to the touch.
- Serve with a sprig of fresh Basil.
- NOTE: This could also be prepared in a food processor, but would probably not get as hot, as it does in the Vitamix. Although, I have had foods turn warm, when processed for more than a few minutes.
Nutrition Facts : Calories 103.5, Fat 0.5, SaturatedFat 0.1, Sodium 1046.4, Carbohydrate 23.6, Fiber 5.2, Sugar 4.2, Protein 3.5
SIMPLE LIGHT SWISS CHARD AND SPAGHETTI
I've been growing swiss chard lately, and it is abundant. I've been going through a bunch of recipes with it, and just love the stuff. This is a modification of my other swiss chard and salmon recipe, using canned salmon. if you're a vegetarian, by all means omit the salmon. It is still delicious. If you are a vegetarian this is a pretty cheap meal. It can of course be dressed up with fresh salmon for guests too.
Provided by MC Baker
Categories Chard
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to boil. While chopping vegetables and opening cans.
- Saute garlic and oregano in oil over medium heat for about 1 minute until garlic is slightly cooked (but not browned), then add swiss chard and cook until wilted.
- When water comes to a boil, add salt and sprig from oregano along with the pasta and cook 2 minutes less than the package directions indicate for the pasta cooking time.
- Add the white wine to the swiss chard pan to deglaze it, scraping the bits in the bottom of the pan. Let the alcohol cook off for a few minutes then add tomatoes (with liquid) and salmon.
- Break up the salmon a bit in the sauce.
- When the pasta is 2 minutes from finished, remove the pasta from the water and finish cooking in the sauce. Serve immediately.
Nutrition Facts : Calories 477.3, Fat 10, SaturatedFat 1.6, Cholesterol 52.1, Sodium 732.7, Carbohydrate 49, Fiber 2, Sugar 1.9, Protein 37.5
SWISS CHARD DOLMADES
Since we grow a lot of Swiss chard in our garden, I experimented with the smaller more tender leaves and found that they are even more delicious than grape leaves in preparing dolmades. We have one vegetarian and two carnivores in our household, so I came up with two fillings to accommodate everyone.
Provided by Beth Wettergreen
Categories White Rice
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Saute rice/orzo and garlic in butter for 1 minute, add almonds.
- Stir just until almonds become a bit brown.
- Turn off heat, stir in remaining ingredients.
- Brown lamb and garlic in olive oil, add rice and stir just until rice begins to brown.
- Turn off heat, stir in remaining ingredients.
- 3 cups canned tomato juice Lemon wedges Have both the fillings prepared and ready to go.
- In a 9X11" baking dish or large wide-bottomed stewing pot, pour 3/4 cup tomato juice, or enough to cover the bottom of the dish about 1/2" deep.
- Rinse chard leaves and cut off any stem.
- Stack chard leaves in a steamer basket or metal colander over a large kettle of boiling water: cover.
- Allow leaves to steam 3-4 minutes or until soft and pliable but still quite green.
- After 2 minutes of steaming you can use two spatulas to turn the whole stack of leaves over to allow the "less cooked" ones on the top to steam more thoroughly.
- Remove chard leaves to a plate. Separate them and allow them to cool so they will be easier to handle. Flatten a chard leaf on the working surface and place about 2 tablespoons of chosen filling 1/2 inch above the bottom stem end.
- Fold each side over the filling, then roll up from the stem end "burrito style", ending with the top of the leaf folded over the roll.
- Place the dolmade "leaf-tip-side-down" in the tomato juice in the prepared pan.
- You should be able to see the roll, but not any of the seam, which should be underneath.
- I differentiate the vegetarian and meat dolmades by placing a sliver of carrot or red pepper on top of the vegetarian ones.
- Repeat with all of the remaining leaves.
- If you tear a leaf and can't use it or have extra filling left over, you can sprinkle it into the tomato juice when you bake the dish and your sauce will be all the more delicious.
- Pour remaining tomato juice over the dolmades.
- Two cooking methods: Bake in a moderate 350 degree oven for 35 minutes on the top shelf, uncovered.
- or Simmer in a large stew pot on top of the stove. If you choose this method, weight the dolmades down by placing a plate on top of them and then putting something heavy (i.e. a heavy coffee mug or two) on top of the plate. Simmer at low-medium heat on stove top for 20-25 minutes.
- This method produces a more compact dolmade that holds together better when you serve it. Important: When you take them from the oven or turn off the stove, let them sit for at least 10 minutes before serving.
- They are much less likely to fall apart this way.
- Serve 4 dolmades per guest with lemon wedges to squeeze over.
- They are delicious cold or room temperature as well.
- Suggested accompaniments: Avegolemo soup, tossed salad with black olives and feta cheese, fresh steamed artichokes, garlic bread.
SWISS CHARD AND PENNE SOUP
Make and share this Swiss Chard and Penne Soup recipe from Food.com.
Provided by Tonkcats
Categories Penne
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Steel knife: With food processor running, drop garlic through feed tube and mince. Add onion and chop coarsely, using 6 to 8 on/off turns.
- Remove leaves from chard and reserve. Cut stems into feed tube lengths.
- Ultra thick: Stand stems in feed tube; slice, using light pressure.
- Heat oil in heavy 4-quart saucepan over medium heat. Add contents of work bowl and cook until soft, stirring occasionally, about 15 minutes.
- Add stock and water; bring to a boil. Mix in penne and cook 5 minutes.
- Ultra thick: Roll up chard leaves and arrange in feed tube. Slice, using light pressure. Add chard leaves to saucepan.
- Mix in beans, fennel seed, red pepper flakes, salt and pepper.
- Bring to boil and cook until penne is tender, about 3 minutes.
- Can be made ahead. Pass the Parmesan cheese.
SWISS CHARD AND TORTELLINI SOUP
Swiss chard is a wonderful green that often gets overlooked. It has a slightly sweet flavor and a firm texture. The combination of Swiss chard, mushrooms and tortellini makes for a hearty and delicious soup. Serve this with garlic rubbed croutons for a filling and comforting meal. The better than bouillon makes for a nice flavor but you could always use chicken broth for this soup if you're not vegetarian:-)
Provided by Aioli_Queen
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat a stockpot with the olive oil. Add the pepper flakes, rosemary, salt, onion, bell pepper and garlic. Saute until the onions are just beginning to color and add the mushrooms. Saute for about five minutes or until the mushrooms are losing their liquid.
- Add the Swiss chard and the better than bouillon and cook until the swiss chard is starting to wilt, about three or four minutes.
- Add the vegetable broth and bring to a gentle boil.
- When the soup is gently boiling add the tortellini.
- If using frozen tortellini allow them to cook for about 5 minutes before adding the tomatoes.
- If using fresh let them cook for about 2 minutes before adding the tomatoes.
- Once you've added the tomatoes stir, reduce heat to medium and allow to simmer for about 8 minutes.
- Turn off the heat and add the vinegar, stirring thoroughly.
- Serve in deep bowls sprinkled with the Romano.
Nutrition Facts : Calories 349, Fat 12.7, SaturatedFat 3.8, Cholesterol 31.8, Sodium 869.7, Carbohydrate 48.1, Fiber 4.7, Sugar 6.5, Protein 13.6
CHILLED GREEN SOUP
My sister and I put this refreshing soup together today as we were trying to use up some vegetables. It is so creamy and clean, pleasantly spicy from the radishes and the cabbage. The pepper is optional because it is already quite spicy as it is. This is very healthy, yet so yummy; feel free to add in cucumber, zucchini, or whatever you please! (Cooking time is optional chill time.)
Provided by Everlasting_Grey
Categories Vegetable
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients in your food processor.
- Process until smooth.
- Serve with a spoonful of sour cream or plain yogurt on each bowl, or chill for later.
- (If all your ingredients are cold, there is no need to chill.).
Nutrition Facts : Calories 211.1, Fat 17.8, SaturatedFat 2.6, Sodium 318.9, Carbohydrate 14.4, Fiber 9.7, Sugar 3.3, Protein 3.1
GREEN SQUASH SOUP
A Dr. Andrew Weil's recipe. "The fresh taste of the vegetables is what makes it appealing".
Provided by Happy Harry 2
Categories Lunch/Snacks
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Use white part of leek. Wash well and chop into fine pieces.
- Wash and trim squash and chop into medium pieces.
- Heat oil in skillet over medium heat. Add leek and saute until translucent.
- Add squash and saute, stirring until soft, about 10 minutes. Season with salt and pepper.
- Add stock and marjoram, heat to boiling, cover, reduce heat and boil gently for 30 minutes.
- Add artichoke puree and mix well.
- Pour soup(careful!) into processor/blender and process into coarse puree.
- Serve hot with cheese on top.
- NOTE: Artichoke puree is available in specialty stores or you can make your own! Drain a can/jar of water-packed baby chokes and grind them in processor/blender. Leftovers can be used in pasta sauce or as a dip for raw veggies.
Nutrition Facts : Calories 121.9, Fat 9.4, SaturatedFat 1.3, Sodium 9.1, Carbohydrate 9.3, Fiber 2.2, Sugar 4.5, Protein 2.3
BUTTERNUT SQUASH SOUP IN THE VITAMIX
Found this recipe online and made it. It tasted so yummy and I want to share it, as well as keep it with all my other recipes! The original site http://thehappyhousewife.com/cooking/butternut-squash-soup/
Provided by kristinj09
Categories Low Protein
Time 21m
Yield 1 soup, 4 serving(s)
Number Of Ingredients 9
Steps:
- Steam the squash and apple until soft.
- While your squash is steaming, saute the onion and garlic in butter until the onion is clear.
- Add the remaining ingredients to the blender and blend for 3 or 4 minutes, or until the mixture thickens.
- Add the squash, apple and onion to the blender.
- Blend until smooth, less than one minute. Serve immediately.
Nutrition Facts : Calories 150.8, Fat 3.6, SaturatedFat 2, Cholesterol 7.6, Sodium 337.1, Carbohydrate 28.2, Fiber 3.9, Sugar 8.9, Protein 3.9
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