BUTTERCUP SQUASH SOUP
A creamy soup with a ton of flavor. You can substitute any winter squash.
Provided by leahmarie5
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h15m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place squash cut-side down in a baking dish; fill with 1/4 inch of water.
- Bake squash in the preheated oven until tender, about 45 minutes.
- Heat butter in a saucepan over medium heat; cook and stir onion until tender, about 10 minutes.
- Heat chicken broth, basil, marjoram, black pepper, and cayenne in a saucepan over medium heat.
- Scoop flesh from squash into a blender or food processor; add onion and cream cheese. Blend mixture until smooth, working in batches if needed. Mix squash mixture into broth mixture; cook, stirring frequently, until soup is heated through but not boiling, about 5 minutes.
Nutrition Facts : Calories 186.2 calories, Carbohydrate 18.8 g, Cholesterol 35.8 mg, Fat 11.7 g, Fiber 3.2 g, Protein 4.1 g, SaturatedFat 7.2 g, Sodium 483.1 mg, Sugar 5.4 g
PORTUGUESE SQUASH SOUP
Make and share this Portuguese Squash Soup recipe from Food.com.
Provided by Chef Gorete
Categories Potato
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- To a large pot add all of the vegetables, spices, oil and broth. Add enough cold water to the pot to just cover the vegetables. Simmer the soup until the vegetables are tender. With a hand blender, puree the soup on low until creamy and lump free.
- Note: If you prefer a vegetarian version, simply substitute a vegetable broth or water.
Nutrition Facts : Calories 230.3, Fat 2.7, SaturatedFat 0.5, Sodium 951, Carbohydrate 47.3, Fiber 6.8, Sugar 5.7, Protein 7.2
PORTUGUESE SQUASH (OR PUMPKIN) FRITTERS - FOREVERMAMA
My mom used to make fritters much like these when I was growing up and it evokes great memories for me. Unfortunately she never measured anything and she didn't leave written instructions for her recipe. So I've been searching and experimenting fritters that resemble hers. These are close. She would make these when she had leftover squash. She never did make them with pumpkin, but made them using buttercup squash. I made these using leftover buttercup squash from Christmas dinner
Provided by ForeverMama
Categories Breakfast
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, add the squash or pumpkin. Add all remaining ingredients and mix thoroughly with a wooden spoon.
- Depending on the wetness of your squash or pumpkin you may need to add the milk. (The consistency should be a bit thicker than pancake batter). Mix all ingredients well.
- Place enough oil in a deep fry pan and heat. Drop full teaspoonful's of batter into the hot oil. Be careful to not have the oil too hot because it will overcook the outside and not the inside. The oil should be hot enough to cook through until lightly browned/golden.
- Place fritters on paper towels to absorb oil.
- Roll each fritter thoroughly in cinnamon sugar mixture. I place these in a corning ware with a lid and add more sprinkled sugar/cinnamon on top. Time turns the sugar/cinnamon into a syrup and they're yum that way too.
Nutrition Facts : Calories 173.1, Fat 1.7, SaturatedFat 0.6, Cholesterol 46.5, Sodium 423.4, Carbohydrate 34.4, Fiber 1.6, Sugar 7.1, Protein 5.3
PORTUGUESE SOUP
This is a great soup recipe. Very hearty and tasty
Provided by TXTEACH
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h50m
Yield 8
Number Of Ingredients 13
Steps:
- In a large pot over medium heat, cook onions in oil until just tender. Stir in sausage and cook 5 minutes more. Place cabbage, potatoes, beans, ketchup, consomme and water in the pot. Season with garlic powder, pepper and salt. Bring to a boil, then reduce heat and simmer 30 to 45 minutes.
- Stir in vinegar and simmer 1 hour more. Add more water if needed.
Nutrition Facts : Calories 536.8 calories, Carbohydrate 73.3 g, Cholesterol 36.9 mg, Fat 19.9 g, Fiber 11.9 g, Protein 20.7 g, SaturatedFat 5.6 g, Sodium 2126.9 mg, Sugar 21.5 g
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