Best Autumn Gold Butternut Squash Soup Recipes

AUTUMN GOLD BUTTERNUT SQUASH SOUP

Autumn Gold Butternut Squash Soup image

Make and share this Autumn Gold Butternut Squash Soup recipe from Food.com.

Provided by Diana Adcock

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 medium butternut squash
1 large onion, chopped
2 teaspoons vegetable oil
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon thyme
2 bay leaves
1 medium carrot, diced
2 stalks celery, chopped
1 1/2 cups water
1 1/2 cups tomato soup
1 cup apple juice
1 cup orange juice
salt and pepper

Steps:

Cook the squash-I boil it for this recipe and use the broth in place of the water called for.
Saute the chopped onion in the oil with the spices and bay until onion is translucent.
Add the carrot and celery and the squash water.
Cover and simmer until carots are tender.
REmove bay leaves Puree the veg and squash, whisk in juices return to a simmer, taste and add salt and pepper.

AUTUMN GOLD BUTTERNUT SQUASH SOUP - WITH THAI INSPIRED FLAVORS

Autumn Gold Butternut Squash Soup - With Thai Inspired Flavors image

A beautiful golden-hued butternut squash soup, with a delightful Thai accent! Delicious! The perfect first course for an autumnal meal, or serve as a light main course with a tossed salad and crusty bread. Feel free to adjust seasonings to your tastes. Recipe is an adapted one from Whole Foods Market.

Provided by BecR2400

Categories Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2/3 cup diced carrot
1/2 cup diced celery
2/3 cup diced onion
1 tablespoon red curry paste
2 teaspoons chopped fresh ginger
4 cups cubed butternut squash (about 1 medium squash)
4 -6 cups low sodium chicken broth
1/2 cup coconut milk (light or regular)
sea salt & fresh ground pepper, to taste
pappadams, to garnish
toasted coconut flakes, to garnish
chopped fresh cilantro, to garnish
fresh lime wedge, optional to serve

Steps:

Heat olive oil in a large soup pot. Add carrot, celery and onion, and stir in the curry paste and the chopped ginger. Cook until vegetables are tender and ginger is aromatic, 3 to 4 minutes.
Add butternut squash, stirring to combine. Bring to a boil (add a little chicken broth if necessary), then reduce heat and simmer until squash is fork-tender, about 30 minutes. Stir in chicken broth and light or regular coconut milk. Season with salt and pepper; taste and adjust seasonings, if necessary.
Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in a traditional blender.
Garnish each serving with 1 or 2 pappadums, a tablespoon toasted coconut flakes and a tablespoon chopped fresh cilantro. A squeeze of fresh lime juice is also good. Enjoy!

Nutrition Facts : Calories 210.3, Fat 9.7, SaturatedFat 4.8, Sodium 78, Carbohydrate 29.4, Fiber 2.8, Sugar 16.6, Protein 4.8

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