Best Acorn Squash Soup With Ginger Lime And Cream Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED ACORN SQUASH SOUP



Roasted Acorn Squash Soup image

Mellow acorn squash is roasted and blended with other ingredients to create a smooth and delicious soup.

Provided by FutureChefShay

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes

Time 1h25m

Yield 6

Number Of Ingredients 11

2 acorn squash, halved and seeded
water, as needed
3 tablespoons unsalted butter
1 large sweet onion, chopped
1 large carrot, peeled and chopped
1 clove garlic, minced
3 ½ cups low-sodium chicken stock
¼ cup half-and-half
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 pinch salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Put squash into a baking dish with the cut side down. Pour enough water into the baking dish to cover the bottom.
  • Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes. Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside.
  • Melt butter in a pot over medium-high heat. Cook onion, carrot, and garlic in melted butter until soft, 5 to 7 minutes. Pour chicken stock into the pot; add the squash.
  • Bring the mixture to a simmer and cook for 20 minutes.
  • Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot.
  • Stir half-and-half, nutmeg, and cinnamon through the blended soup; season with salt and pepper. Thin the soup with water if desired.

Nutrition Facts : Calories 155.4 calories, Carbohydrate 21 g, Cholesterol 21.3 mg, Fat 7.5 g, Fiber 5.8 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 125.3 mg, Sugar 2.2 g

GINGERED ACORN SQUASH SOUP



Gingered Acorn Squash Soup image

Gingered Acorn Squash Soup is very easy to make, and the rich color, creamy texture, and hint of ginger contribute to its gourmet appeal. This came from the Ventura County Star newspaper in California. Miso can be found in health food stores.

Provided by Sharon123

Categories     Vegetable

Time 1h56m

Yield 8 serving(s)

Number Of Ingredients 15

2 large acorn squash (3 lbs. each)
2 teaspoons olive oil
1/4 teaspoon crushed red pepper flakes
7 cloves garlic, minced
1 medium yellow onion, chopped
2 tablespoons grated fresh gingerroot
2 medium russet potatoes, peeled and diced (2 cups)
3 1/2 cups vegetarian chicken broth or 3 1/2 cups vegetable broth, boiling
1/2 cup enriched soymilk or 1/2 cup milk
2/3 cup mellow white miso
1/2 cup dry sherry
1 teaspoon garlic granules
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 dash nutmeg

Steps:

  • Cut the acorn squash in half, crosswise.
  • Scoop out seeds and discard.
  • Place cut side down in 9 x13 baking pans (you will need two) and add about one inch of water.
  • Bake for an hour.
  • Remove from pans and set aside to cool.
  • If the squash are rather small, it might take as many as five squash to make the required six pounds.
  • Simply quarter some of the smaller squash to fit the baking pans.
  • Warm the oil and crushed pepper in a five-quart saucepan, over medium-high heat for one minute.
  • Add the garlic, onion, and ginger.
  • Cook for three minutes, add potatoes and cook mixture, stirring frequently for five minutes or until the potatoes soften.
  • Add boiling broth and reduce heat to medium low.
  • Scoop cooked squash (about eight cups) into a large bowl and mash lightly before adding to the pot.
  • Simmer for 15 minutes, stirring occasionally.
  • Remove soup to food processor in batches, adding some soymilk to each batch.
  • Return the purée to the soup pot.
  • Place miso in a small bowl, add the sherry, and blend with a fork or small whisk.
  • Add to the soup with the garlic, ginger, and nutmeg.
  • Simmer gently for 10 minutes.
  • Do not boil.
  • (Soup may be thinned with additional broth.) Sprinkle with a light dusting of nutmeg.
  • Enjoy!
  • Yield: 8 servings.

ACORN SQUASH SOUP



Acorn Squash Soup image

Provided by Guy Fieri

Categories     appetizer

Time 2h40m

Yield 8 to 10 servings

Number Of Ingredients 15

3 whole acorn squash, approximately 8 cups when cooked
6 shallots, 1 cup diced, 3 left whole and peeled
6 garlic cloves, peeled
3 tablespoons olive oil, plus 1/3 cup extra-virgin olive oil
1 tablespoon salt
1 tablespoon pepper, freshly cracked, plus more for seasoning
1 stick unsalted butter, in all
4 cups chicken stock, low-sodium
1/4 teaspoon cayenne
1/4 teaspoon white pepper
1 teaspoon sage, dry
1 teaspoon savory
1 cup heavy cream
1 tablespoon Worcestershire sauce
1/3 cup grated Parmesan

Steps:

  • Preheat the oven to 350 degrees F. Cut the squash in half on the equator and remove the seeds with a spoon. Cut a flat spot on each end so the squash will sit flat. Line a baking sheet with aluminum foil and arrange the squash, cut side up. To 3 of the squash halves, add a peeled shallot and to the other 3 add 2 garlic cloves on each. Drizzle with 2 tablespoons of olive oil and season with 1 tablespoon each of the salt and freshly cracked pepper. Roast in the hot oven until very tender and starting to caramelize and collapse, approximately 1 hour. Remove from oven and when cool enough to handle, remove the squash from the skin. Reserve the roasted shallots and garlic with the squash. Can be done ahead.
  • In a large Dutch oven, heat 1 tablespoon of the olive oil and 2 tablespoons of the butter over medium-high heat and when the butter is starting to foam, add the raw diced shallots and saute until they are starting to caramelize, about 5 to 6 minutes. Deglaze with 1/2 cup of the chicken stock and stir to remove any fond. Reduce the heat to medium-low and add in the reserved squash, roasted shallots and garlic and then the remaining chicken stock. Stir to combine, then puree with a stick blender. The mixture will be very thick. Add in the cayenne, white pepper and the herbs. Stir in the cream and Worcestershire sauce and heat slowly over medium-low heat. When the mixture comes to a slow simmer, mix again with the stick blender and stir in 1/4 cup of the Parmesan and turn heat to low. Serve with a fresh crack of black pepper, a nice drizzle of extra-virgin olive oil and a light sprinkle of remaining Parmesan. Ladle into soup bowls and serve.

BUTTERNUT SQUASH SOUP WITH GINGER



Butternut Squash Soup with Ginger image

Butternut Squash Soup with Ginger

Categories     Soup/Stew     Ginger     Bake     Butternut Squash     Fall     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

2 butternut squash (about 4 3/4 pounds total), halved lengthwise, seeded
2 tablespoons vegetable oil
2 cups thinly sliced onion
1 tablespoon golden brown sugar
2 teaspoons minced fresh ginger
2 garlic cloves, coarsely chopped
1/2 cinnamon stick
5 cups (or more) canned low-salt chicken broth
Chopped fresh parsley

Steps:

  • Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes. Using paring knife, remove peel from squash; discard peel. Cut squash into 2-inch pieces. Heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic and cinnamon. Cover pot and cook until onion is tender, about 15 minutes. Add squash and 5 cups chicken broth. Bring to boil. Reduce heat to medium-low. Cover and simmer 10 minutes. Discard cinnamon.
  • Working in batches, purée soup in blender. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Return soup to pot. Season soup with salt and pepper. Bring to simmer, thinning soup with more broth if necessary. Ladle into bowls. Sprinkle with parsley and serve.

PURéED WINTER SQUASH SOUP WITH GINGER



Puréed Winter Squash Soup With Ginger image

One of the most comforting dishes you can make with winter squash is a puréed soup. I use rice to thicken this one, but you could also use a potato, or not add additional starch at all, as the squash itself has a lot of body. To enhance the flavor, this one calls for ginger, with a little lime juice and a swirl of yogurt added before serving.

Provided by Martha Rose Shulman

Categories     soups and stews, appetizer, side dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 13

1 tablespoon canola or rice bran oil
1 medium onion, chopped
1 carrot, diced
2 pounds peeled winter squash, like butternut or kabocha
2 garlic cloves, minced
1 tablespoon minced ginger
6 1/2 cups water, chicken stock or vegetable stock
1/3 cup rice
Salt and freshly ground pepper
1/2 teaspoon ginger juice (made by grating a teaspoon of fresh ginger, wrapping in cheesecloth and squeezing the cheesecloth)
Pinch of freshly grated nutmeg
1/2 lime
4 to 6 tablespoons plain yogurt

Steps:

  • Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and carrot. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the winter squash, garlic and minced ginger and cook, stirring, until the mixture smells fragrant, about 1 minute
  • Add the water or stock, the rice and salt to taste and bring to a boil. Reduce the heat, cover and simmer 45 minutes to 1 hour, until the squash is very tender
  • Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender, cover the top with a towel pulled down tight, rather than airtight with the lid. Return to the pot and heat through. Stir in the ginger juice, taste and season with salt and pepper. If desired, thin out with a little more water or stock
  • Ladle the soup into bowls and add a tablespoon of yogurt (more to taste), then slowly swirl the yogurt into the soup with a spoon. Squeeze a few drops of lime juice onto each serving and sprinkle with whisper of nutmeg

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 3 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1094 milligrams, Sugar 5 grams

ACORN SQUASH SOUP WITH GINGER, LIME, AND CREAM



ACORN SQUASH SOUP WITH GINGER, LIME, AND CREAM image

Categories     Soup/Stew     Squash

Yield 45

Number Of Ingredients 11

3 pounds acorn squash, halved and seeded (see Note)
1/2 medium onion, finely chopped
1 piece (1 inch) fresh ginger, cut in half lengthwise
1/2 teaspoon ground coriander
1/8 teaspoon ground allspice
1 teaspoon salt
2 tablespoons butter or olive oil
3 cups water
1 1/2 tablespoons fresh lime juice
2 tablespoons heavy (or whipping) cream
2 tablespoons cilantro leaves

Steps:

  • 1. Place the squash halves cut sides up on a large plate or dish. Cover and microwave on HIGH for 6 minutes, or until very soft. Set aside until cool enough to handle. 2. Place the onion, ginger, coriander, allspice, salt, butter, and water in a large bowl. Cover and microwave on HIGH for 10 minutes. Remove the ginger pieces. 3. Scoop the pulp out of the squash halves and add to the spice mixture. Puree the mixture in a food processor or food mill, then return it to the bowl. Cover and microwave on HIGH for 6 minutes, or until heated through. Stir in the lime juice and cream, sprinkle the cilantro over the top, and serve hot. Note: You can use any other hard squash or pumpkin or a combination instead of acorn squash. Cooking times vary slightly.

What is Acorn Squash Soup with Ginger, Lime, and Cream Recipes?

Acorn Squash Soup with Ginger, Lime, and Cream Recipes is a type of soup made from acorn squash, a winter squash that is rich in fiber, potassium, and vitamins C and B6. The soup is flavored with ginger, lime, and cream and is a delicious and healthy dish that can be eaten as an appetizer or as a main course.

Ingredients:

Acorn Squash
The main ingredient in Acorn Squash Soup with Ginger, Lime, and Cream Recipes is acorn squash. Acorn squash is a winter squash that is known for its sweet and slightly nutty flavor. It is also high in fiber and contains essential vitamins and minerals.
Ginger
Ginger is a root that adds a warm and spicy flavor to the soup. It is also known for its medicinal properties and can help with digestion and reduce inflammation.
Lime
Lime is a citrus fruit that adds a refreshing and tangy flavor to the soup. It is also high in vitamin C, which is essential for a healthy immune system.
Cream
Cream is added to the soup to give it a rich and creamy texture. It is also high in fat and can add extra calories to the dish, so it should be used in moderation.
Vegetable Broth
Vegetable broth is used as the base for the soup. It is a flavorful and healthy alternative to chicken or beef broth and is perfect for vegetarians and vegans.

Instructions:

Step 1: Roasting the Acorn Squash
To make Acorn Squash Soup with Ginger, Lime, and Cream Recipes, start by preheating the oven to 400°F. Cut the acorn squash in half and remove the seeds and pulp. Brush the flesh of the squash with olive oil and place it cut side down on a baking sheet. Roast the squash in the oven for 30-40 minutes, or until the flesh is tender and the skin is browned.
Step 2: Sauteing the Ginger
While the squash is roasting, peel and chop a thumb-sized piece of ginger. Heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the ginger to the pot and saute for 2-3 minutes, or until fragrant.
Step 3: Adding the Vegetable Broth
Once the ginger is sauteed, add 4 cups of vegetable broth to the pot. Bring the broth to a boil and reduce the heat to low. Let the broth simmer for 10-15 minutes.
Step 4: Blending the Acorn Squash
Once the squash is roasted, let it cool for a few minutes. Then, scoop the flesh out of the skin and add it to the pot with the broth. Use an immersion blender to puree the squash and broth together until the mixture is smooth.
Step 5: Adding the Lime Juice and Cream
Once the soup is pureed, stir in the juice of one lime and ½ cup of cream. Season the soup with salt and pepper to taste.
Step 6: Serving the Soup
To serve the soup, ladle it into bowls and garnish with a dollop of sour cream, chopped fresh herbs, or a sprinkle of paprika. Serve the soup warm with crusty bread or crackers on the side.

Conclusion:

Acorn Squash Soup with Ginger, Lime, and Cream Recipes is a delicious and healthy soup that is perfect for cold winter days. The soup is made from roasted acorn squash, ginger, lime, cream, and vegetable broth and is easy to make with just a few simple steps. It is a perfect appetizer or main course that is guaranteed to warm you up from the inside out. Try this recipe today and enjoy the incredible flavor and health benefits of Acorn Squash Soup with Ginger, Lime, and Cream!
Acorn squash soup with ginger, lime, and cream is a warm and comforting soup that is perfect for the fall and winter season. This soup is easy to make and can be a great addition to a dinner party or a family dinner. There are many ways to make this soup, and in this article, we will discuss some valuable tips that will help you make the perfect acorn squash soup with ginger, lime, and cream.

Tip #1: Use Fresh Ingredients

To make the perfect acorn squash soup with ginger, lime, and cream, it is important to use fresh and high-quality ingredients. Use fresh acorn squash, ginger root, limes, and cream for the best results. Fresh ingredients will give your soup a bright and flavorful taste, and you can avoid any unwanted bitterness or sourness that can come from using stale or old ingredients.
Tip #1.1: Buying and Storing Fresh Ingredients
When buying fresh ingredients, make sure to choose ones that are firm and free from blemishes. The acorn squash should have a deep green color with an orange blush. Fresh ginger should be firm and have a smooth surface. Limes should be heavy for their size and have bright green skin. Cream should be fresh and free from any off-flavors. After buying the ingredients, store them properly. Acorn squash should be stored in a cool, dry place, away from direct sunlight. Ginger can be stored in a brown paper bag or wrapped in a paper towel in the refrigerator. Limes can be kept at room temperature for a week or in the refrigerator for up to a month. Cream should be refrigerated and used within a week of purchase.

Tip #2: Roast the Acorn Squash

Roasting acorn squash before making the soup can give it a sweet and caramelized flavor, which can enhance the overall taste of the soup. To roast the acorn squash, preheat the oven to 375°F. Slice the acorn squash in half and remove the seeds and fibers. Brush the inside of the acorn squash with olive oil, and season with salt and pepper. Place the acorn squash halves, cut side down, on a baking sheet and roast for 45 minutes, or until the flesh is tender and caramelized.
Tip #2.1: Using Roasted Acorn Squash to Make Soup
After roasting the acorn squash, let it cool for a few minutes, and then scoop out the flesh with a spoon. Use the roasted acorn squash to make the soup. The roasted acorn squash will give the soup a rich and complex flavor, which can make it more appetizing and satisfying.

Tip #3: Use Aromatics and Spices

To make the acorn squash soup with ginger, lime, and cream more flavorful, it is important to use aromatics and spices. Aromatics like onion and garlic can add depth and complexity to the soup, while spices like ginger, cumin, and coriander can add warmth and zest. Use these ingredients sparingly, as they can quickly overpower the dish.
Tip #3.1: Using Aromatics and Spices in the Soup
To use aromatics and spices in the soup, sauté onion and garlic in a pot with some olive oil until they become translucent. Then, add grated ginger, ground cumin, and coriander, and continue to sauté for a few minutes until fragrant. Add the roasted acorn squash and some vegetable broth, and let it simmer for 20-25 minutes. Blend the soup using an immersion blender or a regular blender until it becomes smooth and creamy. Add some lime juice and heavy cream to the soup, and let it simmer for a few minutes. Season it with salt and pepper and serve hot.

Tip #4: Adjust the Consistency of the Soup

The consistency of the acorn squash soup with ginger, lime, and cream can vary depending on personal preference. Some people prefer a thicker soup, while others prefer a thinner soup. To adjust the consistency of the soup, you can add more or less vegetable broth, heavy cream, or water. Keep in mind that adding too much liquid can dilute the flavor of the soup.
Tip #4.1: Thickening the Soup
If you prefer a thicker soup, you can thicken it by adding some flour or cornstarch. Make a slurry by combining a tablespoon of flour or cornstarch with some cold water. Add the slurry to the soup while it is simmering and whisk until it becomes thick and creamy.

Tip #5: Garnish the Soup

To make the acorn squash soup with ginger, lime, and cream more appealing, you can garnish it with some fresh herbs, croutons, or toasted nuts. Garnishing the soup can add texture and flavor, and make it look more appetizing.
Tip #5.1: Garnishing the Soup
To garnish the soup, you can sprinkle some chopped fresh parsley, cilantro, or chives on top of the soup. You can also add some croutons made with sourdough bread or top the soup with some toasted almonds or pumpkin seeds. Other garnishes like fried sage leaves or crispy bacon bits can also add flavor and texture to the soup.

Conclusion

Acorn squash soup with ginger, lime, and cream is a delicious and hearty soup that can be enjoyed during the fall and winter season. By following these valuable tips, you can make the perfect acorn squash soup with ginger, lime, and cream that is flavorful, comforting, and satisfying. Remember to use fresh ingredients, roast the acorn squash, use aromatics and spices, adjust the consistency of the soup, and garnish it to make it more appealing. With these tips, you can impress your guests or enjoy a warm bowl of soup with your family.

Related Topics