VELVET BUTTERNUT SQUASH SOUP
A taste bud-tastic smooth soup that is so easy to make! The cream is optional, but adds to the velvet texture of the finished soup. But without it it is pretty much fat free!
Provided by Marychef
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel, de-seed and chop the squash into half inch chucks.
- Peel and roughly chop the onion.
- Peel and roughly chop the carrot.
- Put all the ingredients (except the cream) in a large saucepan.
- Bring to the boil, then simmer until the squash and carrots are soft.
- Liquidise.
- Add cream to taste.
- Serve! It really is that easy.
VELVETY BUTTERNUT SQUASH SOUP
Make and share this Velvety Butternut Squash Soup recipe from Food.com.
Provided by betterbariatric
Categories Vegetable
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Arrange squash and carrots on a large baking sheet.
- Drizzle with olive oil and sprinkle with salt and pepper. Roast in a preheated 425 oven for 20 minutes.
- Meanwhile, drizzle olive oil in a large stock pot over medium heat. Saute onion, celery and garlic for several minutes.
- Add in spices, and cook 1 min longer; remove from heat.
- When squash and carrots are roasted, add to stock pot.
- Add in broth, cover, and cook over low heat about 20 minutes.
- Working in batches, run soup through a blender, or use an immersion blender until smooth.
- Can be served with a dollop of Greek yogurt and pumpkin seeds.
SPICY WINTER SQUASH SOUP
Spicy and satisfying soup! Olive oil can be cut back to a drizzle for those looking to lighten their fat intake. NOTE:If using curry powder...replace basil with cilantro or parsley.
Provided by Lorrie in Montreal
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Trim edges of squash, cut into four pieces, remove seeds.
- Steam 12-15 minutes until soft.
- Scrape the squash from the skin into a blender, add ginger and 2 1/2 cups milk; purée.
- Sauté onion, celery and garlic in 3 teaspoons olive oil until onions are soft.
- Reduce heat to low, stir in Cajun spice mix. Stir for 30 seconds, add squash purée and remaining milk.
- Bring to a boil, simmer for 15 minutes.
- Add corn and green beans and continue to simmer.
- Stir in basil.
- Season with salt to taste.
Nutrition Facts : Calories 331.7, Fat 6.2, SaturatedFat 1.3, Cholesterol 5.1, Sodium 189.2, Carbohydrate 59.3, Fiber 8.1, Sugar 8.6, Protein 16.2
VELVETY SQUASH SOUP
This is from Cooking Light-the November 2007 issue. I have not tried it yet, but the apple cider, molasses, and curry powder sound interesting to me, plus the baking technique for getting the pulp.
Provided by WiGal
Categories Vegetable
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- Cut each squash in half lengthwise; discard seed and membranes.
- Place squash, cut sides down, on a jelly roll pan coated with cooking spray.
- Combine onion and oil, tossing to coat.
- Spread onion mixture onto pan around squash.
- Bake at 425 degrees for 45 minutes or until squash and onion are tender.
- Cool slightly.
- Scoop out squash pulp from skins; discard skins.
- Place onion and squash in a Dutch oven.
- Stir in broth and the next 5 ingredients (through pepper); bring to a boil.
- Reduce heat; simmer 5 minutes.
- Place half of squash mixture in a blender.
- Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
- Place a clean towel over opening in blender lid (to avoid hot splatters).
- Pour into a large bowl.
- Repeat procedure with remaining squash mixture.
- Return pureed mixture to pan; stir in half and half.
- Cook over medium heat 5 minutes or until thoroughly heated.
- Garnish with thyme, if desired.
Nutrition Facts : Calories 152.4, Fat 3, SaturatedFat 1.3, Cholesterol 6, Sodium 191.8, Carbohydrate 32.5, Fiber 4.6, Sugar 6.6, Protein 2.9
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VELVETY BUTTERNUT SQUASH SOUP (DAIRY-FREE) - FAMILYSTYLE FOOD
From familystylefood.com
4.9/5 (8)Calories 172 per servingCategory Soup And Stew
- Heat oil in a large pot or Dutch oven over medium heat. Add the onion and ginger; cook 5 minutes or until softened, stirring occasionally.
- Stir in the squash, potato, maple syrup, stock and orange zest and juice; season generously with salt (start with 1 1/2 teaspoons). Bring to a simmer, then adjust heat to medium-low. Cover the pot and cook until the squash is soft when pierced with a fork.
- Garnish with the herbs and pumpkin seeds, and a spoonful of creme fraiche or yogurt, if you like.
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