CREAMY BUTTERNUT SQUASH & SAGE SOUP
I recently started experimenting with new soup recipes, and finally created a rich squash version that omits heavy cream altogether, making it a healthier way to curb my creamy-tooth. -Nithya Kumar, Davis, California
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 400°. Place squash in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with sage, salt and pepper. Toss to coat. Roast 30-35 minutes or until tender, stirring occasionally., Meanwhile, in a large saucepan, heat oil and 1 tablespoon butter over medium heat. Add onion and garlic; cook and stir 3-4 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Stir in salt, pepper flakes and pepper., Add water, sweet potato and carrot to saucepan. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until vegetables are tender. Add squash mixture and remaining butter to soup. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through.
Nutrition Facts : Calories 255 calories, Fat 13g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 659mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED BUTTERNUT SQUASH SOUP
Here's a rich soup for an autumn day--winter squash is roasted and pureed and blended into a creamy broth seasoned with cinnamon and roasted coriander.
Provided by Progresso
Categories Trusted Brands: Recipes and Tips Progresso®
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- To make roasted winter squash: Heat oven to 375 degrees F. Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
- To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
- Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)
- Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.
Nutrition Facts : Calories 350.3 calories, Carbohydrate 29.9 g, Cholesterol 26.5 mg, Fat 22.7 g, Fiber 2.3 g, Protein 7.8 g, SaturatedFat 7.2 g, Sodium 1387.9 mg, Sugar 2.7 g
BUTTERNUT SQUASH, ROASTED GARLIC & SAGE SOUP
This is a great fall or winter soup. Very impressive for dinner parties! To roast garlic, cut off the top of a head of garlic & drizzle with a little olive oil. Wrap in foil & bake for about an hour at 350°F.
Provided by accidental glutton
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large soup pot, sauté the onion in half of the butter until caramelized, about 20 minutes.
- Add squash, roasted garlic cloves, sage & chicken stock.
- Simmer until squash is tender.
- Puree with an immersion blender or in a food processor.
- Add cream and season with salt & pepper.
- Garnish with additional sage leaves fried in 2 tablespoons of butter.
- Enjoy!
Nutrition Facts : Calories 311.7, Fat 13.9, SaturatedFat 7.6, Cholesterol 38.6, Sodium 426, Carbohydrate 41.4, Fiber 5.5, Sugar 11, Protein 9.4
BUTTERNUT SQUASH & SAGE SOUP
This vibrant orange pumpkin blend is a healthy way to warm up - served with herbs and a drizzle of honey
Provided by Good Food team
Categories Lunch, Soup
Time 1h
Number Of Ingredients 8
Steps:
- Melt the oil and butter in a large saucepan or flameproof casserole. Add the onions and sage, and gently cook until really soft - about 15 mins. Tip in the squash and cook for 5 mins, stirring. Add the honey and stock, bring to a simmer and cook until the squash is tender.
- Let the soup cool a bit so you don't burn yourself, then whizz until really smooth with a hand blender, or in batches in a blender. Season to taste, adding a drop more stock or water if the soup is too thick. Reheat before serving, sprinkled with chives and cracked black pepper.
Nutrition Facts : Calories 130 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
BUTTERNUT SQUASH SOUP WITH ROASTED GARLIC
When roasting the butternut squash and garlic, use a parchment-lined baking tray for easy cleanup.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
- Season the squash with salt and pepper and tuck 2 sprigs of thyme into each cavity. Place, cut side down, on the baking sheet and roast until fork-tender, about 40 minutes.
- When the squash is cool enough to handle, discard the thyme; peel the squash and coarsely chop. Combine the squash, garlic, and 1/2 cup of the chicken stock in a food processor and puree until smooth.
- Add the remaining stock gradually until the mixture forms a very loose puree. Season the soup with salt and pepper.
MOOSEWOOD'S BUTTERNUT SQUASH SOUP WITH SAGE
This golden soup has a tantalizing aroma and a light crunch from the sage leaves. From the Moosewood Restaurant in New York
Provided by TishT
Categories Vegetable
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F.
- Brush the bottom of a baking pan with olive oil and set aside. Cut the squash through the stem ends into halves, prick the skin in several places with a knife, and scoop out the seeds with a spoon.
- Brush the cut surfaces with about a tablespoon of the olive oil.
- Put the garlic inside the squash cavities and place halves in the pan cut side down.
- Add the onions to the pan and brush with remaining olive oil. Pour the water into the bottom of the pan, cover with aluminum foil, and bake for 50 minutes.
- Uncover and bake for 5-10 minutes more or until the squash is tender and the onions are soft.
- When the squash is cooled enough to handle, scoop out the flesh.
- Squeeze the garlic cloves out of their skins and discard the skins.
- In batches in a blender, combine the baked vegetables, apple juice or stock, thyme, nutmeg, salt and pepper and puree until it is smooth. (If you are making this ahead - chill here - and when ready go to the next direction).
- Pour the soup into a pot and heat gently.
- In a small skillet, melt the butter and saute the sage leaves until dark and curled.
- Garnish each bowl of soup with the sage leaves.
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ROASTED BUTTERNUT SQUASH SOUP WITH SAGE CREAM RECIPE
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- Arrange racks in top third and bottom third of oven; preheat to 400°F. Divide squash between 2 large rimmed baking sheets. Drizzle cubes on each sheet with 2 tablespoons oil. Sprinkle with coarse salt and pepper; toss to coat. Spread out squash in single layer. Roast 15 minutes. Turn squash; reverse pans. Roast until tender and slightly brown in spots, about 10 minutes longer.
- Meanwhile, heat crème fraîche and dried sage in small saucepan over medium heat just until small bubbles begin to form around edges of pan. Remove from heat and let steep 15 minutes.
- Melt butter in heavy large pot over medium heat. Add shallots and sauté until translucent and beginning to soften, stirring frequently, 3 to 4 minutes. Add roasted squash, then broth. Increase heat and bring to boil; reduce heat to medium, cover, and simmer until vegetables are very tender, stirring occasionally, about 10 minutes. Cool slightly.
- Working in batches, puree soup in processor until smooth. Return to pot. Whisk 1 cup sage cream into soup. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover soup and remaining sage cream separately and chill. Rewarm soup over medium-low heat, stirring occasionally, before serving.
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