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.
DELICATA CREAMY SQUASH SOUP
A rich and creamy soup, great for cold winter nights.
Provided by Sue Haser
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h35m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
- In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
- Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
- Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 417.3 calories, Carbohydrate 34 g, Cholesterol 110 mg, Fat 31.6 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 19.4 g, Sodium 344.5 mg, Sugar 8.5 g
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.
CREAMY WINTER VEGETABLE SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 23
Steps:
- For the creamy winter vegetable soup: Heat the EVOO in a large soup pot or Dutch oven over medium-high heat. Add the garlic, carrots, celery, leeks, parsnips, potatoes, fennel and squash as you chop them and sprinkle with some salt and pepper. Nestle the bay leaves and herb bundle into the vegetables, partially cover and cook until softened, stirring occasionally, 10 minutes. Pour in the wine and reduce until almost evaporated. Then add the stock, bring to a boil and then turn down to a simmer. Meanwhile, melt the butter in a medium saucepan over medium to medium-high heat, and then whisk in the flour 1 minute. Whisk in the milk and season with salt, pepper and nutmeg. Cook until the sauce thickens enough to coat the back of a spoon. Pour the thickened milk mixture into the simmering vegetable soup, stir to combine and simmer a couple of minutes. For the cheesy croutons: Preheat the oven to 350 degrees F. Heat the butter and oil in a large skillet over medium to medium-high heat. Stir in the garlic 1 minute, and then add the bread and toast until golden, stirring occasionally. Transfer to baking sheet and dress with the cheese. Bake to set the cheese and further dry out the croutons, 10 to 12 minutes. Remove the herb bundle and bay leaves from the soup and serve with the croutons.
ROASTED WINTER SQUASH SOUP
Provided by Marian Burros
Categories soups and stews, appetizer, side dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Place squash on a baking sheet, cut side down. Bake until very tender, about 1 hour. Let cool slightly.
- While squash is roasting, melt butter in a medium saucepan over medium heat. Add onion, sage and allspice. Reduce heat to low, cover and cook until onions are tender, about 10 minutes. Uncover. Stir in apple and broth. Bring to a simmer and cook until apple is tender, about 15 minutes.
- Scoop out the squash pulp and add it to the pan. Simmer for 5 minutes. Let soup cool slightly. Working in 2 batches, puree the soup in a blender, holding the lid down firmly with a kitchen towel to prevent the steam from pushing it off. Strain through a fine-mesh sieve.
- When ready to serve, heat soup over medium heat until it just reaches a simmer. Add lemon juice, salt and pepper. Ladle into hot soup bowls and garnish with walnuts.
Nutrition Facts : @context http, Calories 150, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 641 milligrams, Sugar 7 grams, TransFat 0 grams
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