CREAMY WINTER SQUASH SOUP WITH HERBED CROSTINI
At the buffet table, ladle this velvety squash soup into lusterware cups from Martha's extensive collection.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 11
Steps:
- Melt butter in a medium stockpot over medium heat. Add onion, garlic, and 1 teaspoon salt. Cook, stirring occasionally, until onion is translucent, about 5 minutes.
- Place rosemary and sage on a small square of cheesecloth, and tie with kitchen string. Stir in the herb sachet, squash, potatoes, stock, and water. Bring to a boil, then reduce heat to a simmer, and cook until vegetables are soft, about 15 minutes. Discard herb sachet. Let cool slightly.
- Working in batches, puree soup in a blender until smooth. Adjust to desired consistency with stock or water. Season with salt and pepper. Serve with crostini.
WINTER SQUASH SOUP
Provided by Ina Garten
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
- Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.
HERBED CROSTINI
Crostini brushed with cream and herbs make a simple but luxurious finishing touch for our Creamy Winter Squash Soup With Herbed Crostini.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 24
Number Of Ingredients 6
Steps:
- Preheatbroiler.Mix herbs and cream in a small bowl. Brush 1 side of each slice of bread with cream mixture. Season with salt and pepper. Place bread slices on a baking sheet, cream side up. Broil, flipping once, until gold and crisp, about 4 minutes total.
CREAMY SQUASH SOUP
Gayle Lewis, field editor from Yucaipa, California, simmers a smooth full-flavored soup featuring whatever winter squash is available. "Serve with rolls, fruit and cheese," she suggests.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan or Dutch oven, cook bacon until crisp; crumble and set aside. Drain all but 1 tablespoon drippings; saute onion and garlic in dripping until tender. , In a blender or food processor, puree squash, flour, 1/3 cup milk and onion mixture; add to pan. Add the broth, curry powder, salt, pepper, nutmeg and remaining milk; bring to a boil over medium heat. Boil for 2 minutes. Top servings with a dollop of sour cream if desired. Sprinkle with bacon.
Nutrition Facts :
WINTER SQUASH SOUP
I enjoy trying new recipes and adding different seasonings to enhance the flavor. This is a tasty way to serve squash.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute the celery, onion and garlic in butter until tender. Stir in flour until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the squash, parsley, salt, savory, rosemary and nutmeg and pepper. Simmer, uncovered, for 10 minutes or until heated through. Cool slightly., In a blender, process soup in batches until smooth. Return to the pan and heat through. Gradually stir in cream. Cook 5 minutes longer, stirring occasionally.
Nutrition Facts : Calories 170 calories, Fat 10g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 754mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein.
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