Best Autumn Gold Butternut Squash Soup With Thai Inspired Flavors Recipes

Autumn Gold Butternut Squash Soup - With Thai Inspired Flavors image

Provided by BecR2400

Categories Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

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

Moosewood's Butternut Squash Soup With Sage image

Provided by TishT

Categories Vegetable

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup olive oil
3 lbs butternut squash
6 garlic cloves, unpeeled
2 large Spanish onions, peeled and quartered
1/4 cup water
3 cups apple juice or 3 cups vegetable stock
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1 teaspoon salt
pepper
2 teaspoons butter
20 fresh sage leaves, sliced on the diagonal

Steps:

Preheat the oven to 400°F.
Brush the bottom of a baking pan with olive oil and set aside. Cut the squash through the stem ends into halves, prick the skin in several places with a knife, and scoop out the seeds with a spoon.
Brush the cut surfaces with about a tablespoon of the olive oil.
Put the garlic inside the squash cavities and place halves in the pan cut side down.
Add the onions to the pan and brush with remaining olive oil. Pour the water into the bottom of the pan, cover with aluminum foil, and bake for 50 minutes.
Uncover and bake for 5-10 minutes more or until the squash is tender and the onions are soft.
When the squash is cooled enough to handle, scoop out the flesh.
Squeeze the garlic cloves out of their skins and discard the skins.
In batches in a blender, combine the baked vegetables, apple juice or stock, thyme, nutmeg, salt and pepper and puree until it is smooth. (If you are making this ahead - chill here - and when ready go to the next direction).
Pour the soup into a pot and heat gently.
In a small skillet, melt the butter and saute the sage leaves until dark and curled.
Garnish each bowl of soup with the sage leaves.

Autumn Gold Butternut Squash Soup image

Provided by Diana Adcock

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

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.