CORN AND SQUASH SOUP
This hearty soup pairs squash and cream-style corn for pleasant taste. My family says this is their favorite squash recipe, and friends also comment on its wonderful flavor. -Janice Zook, White River Junction, Vermont
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. , In the drippings, saute onion and celery until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. , Reduce heat to medium. Stir in the squash, corn, cream, parsley, salt, pepper and bacon. Cook and stir until heated through. Garnish with sour cream if desired.
Nutrition Facts : Calories 381 calories, Fat 26g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 1021mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 6g fiber), Protein 9g protein.
SUMMER SQUASH AND CORN CHOWDER
The perfect summer soup! It's rich and creamy and brimming with fresh sweet corn and yellow squash. And when finished shredded cheddar and salty bacon you know it's got to be good!
Provided by Jaclyn
Categories Soup
Number Of Ingredients 13
Steps:
- Heat 4 tsp reserved bacon fat in a large pot over medium-high heat. Add celery and saute 2 minutes then add the squash and 3/4 cup of the green onions.
- Saute until tender, about 6 minutes, adding in garlic and flour during last 2 minutes of sauteing. Reduce heat slightly.
- Add 1 1/2 cups milk, 2 cups of the corn, thyme, salt and pepper to the sauteed veggies.
- To a blender add remaining 3 cups of corn, remaining 1 1/4 cups milk and the cream. Process in blender until nearly smooth (about 30 seconds).
- Add pureed mixture to pot and stir to blend. Cook until mixture reaches a light boil.
- Serve warm with shredded cheese, crumbled bacon and remaining sliced green onions.
- Recipe Source: inspired by Cooking Light
Nutrition Facts : Calories 511 kcal, Carbohydrate 47 g, Protein 14 g, Fat 30 g, SaturatedFat 14 g, Cholesterol 78 mg, Sodium 717 mg, Fiber 5 g, Sugar 17 g, ServingSize 1 serving
CORN AND BUTTERNUT SQUASH CHOWDER
Usher in the fall season with this warming vegetarian soup, a recipe courtesy of Jonathan Parks from Brooklyn, New York.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 8
Steps:
- In a large heavy pot, heat oil over medium-high; add squash and onion. Cook until onion is soft, about 6 minutes. Add corn and curry powder; cook until curry is fragrant, about 2 minutes. Season with salt and pepper. Add broth and simmer until squash is tender, about 25 minutes. In a blender, blend half the soup until smooth. Return to pot and stir in cream; heat through over medium-low (do not boil).
Nutrition Facts : Calories 329 g, Fat 12 g, Fiber 8 g, Protein 6 g
SWEET AND CREAMY BUTTERNUT SQUASH SOUP
This filling soup serves well as a healthy dessert (squash is an excellent source of magnesium, potassium, vitamins C and A, and a good source of calcium). It can be served hot or cold and has an interesting texture. I like this recipe because it is simple to make, yet has a lovely flavor. If you enjoy a thicker, more custard-like consistency you can use less than the directed amount of skim milk. If you prefer a soupier thickness, then you should add more skim milk during the simmering process.
Provided by 876645
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a large frying pan on low.
- Add squash and spices.
- Stir-cook on low for three minutes and then add water.
- Cover pan and increase heat to level six.
- Allow to steam for ten minutes.
- Remove from heat and blend contents of pan in a food processor with 1/2 quart of skim milk.
- Pour food processor mixture into a pot and add Splenda brown sugar blend.
- Heat to level 6 while stirring in the remaining skim milk. (The amount of milk added is variable to desired texture.).
- Cover and simmer on level 4 for 15 minutes.
- If serving warm, ladle soup into bowls and garnish with crushed walnuts and cinnamon. (An alternative is to use more Splenda Brown Sugar Blend).
- If serving cold, refrigerate for 2 hours and then follow previous instructions.
CURRIED PATTY PAN SQUASH SOUP
This curried patty pan squash soup is very flavorful, but not heavy at all. Most squash soups are on the sweet, rich, and heavy side normally, but this is fresh on your palate, yet boldly flavored from the red curry paste and the smoky paprika.
Provided by Allrecipes Member
Categories Squash Soup
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Trim stem ends from squash and coarsely chop squash. Heat olive oil in a large Dutch oven over medium-high heat. Add squash, onion, bell pepper, and carrot. Cook, stirring often, until onion is translucent, about 5 minutes. Add curry paste, paprika, and 1 1/2 teaspoons salt; cook, stirring often, until vegetables are beginning to soften, about 5 minutes.
- Add broth, cover, and bring mixture to a boil. Turn heat to medium and allow mixture to simmer, stirring occasionally, until vegetables are very soft, about 15 minutes.
- Remove from heat. Use an immersion blender to blend soup until smooth. If using a blender, pour soup into a blender in batches. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute. Repeat process with remaining soup.
- Beat cream, lemon juice, and remaining salt with a hand mixer fitted with a whisk attachment in a small bowl on high speed until soft peaks form, 45 seconds to 1 minute.
- Serve soup in wide, shallow bowls with a dollop of lemon cream, a sprinkle of pepitas and parsley, and a drizzle of olive oil.
Nutrition Facts : Calories 328.4 calories, Carbohydrate 30 g, Cholesterol 40.8 mg, Fat 28.9 g, Fiber 3.3 g, Protein 9.9 g, SaturatedFat 9.1 g, Sodium 1299.8 mg
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ACORN SQUASH SOUP {HEALTHY & EASY} – WELLPLATED.COM
From wellplated.com
4.9/5 (31)Total Time 1 hr 30 minsCategory SoupCalories 245 per serving
- Bake the squash: Place a rack in the center of the oven and preheat the oven to 400 degrees F. For easy clean up, line a rimmed baking sheet with parchment paper.
- With a sharp, sturdy chef’s knife, carefully cut the squash in half from stem to base. Scoop out and discard the stringy core and seeds. Arrange the halves cut-sides up on the prepared baking sheet. Brush each half with 1 teaspoon olive oil and sprinkle with 1 teaspoon salt. Place in the oven and bake for 40 to 50 minutes, until the edges begin to wrinkle and the flesh is fork-tender.
- In a large Dutch oven or similar sturdy soup pot, heat the butter and remaining 1 tablespoon olive oil over medium. Once the butter has melted, add the carrots, shallot, remaining ½ teaspoon salt, and black pepper. Cook until the shallot is beginning to caramelize, about 8 minutes.
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