TOMATO SQUASH SOUP
Provided by Molly Yeh
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Place the squash halves cut side up on a baking sheet and brush the insides with 1/2 tablespoon of the olive oil. Sprinkle evenly with 1/4 teaspoon salt, a few turns of black pepper, the cinnamon, paprika, cayenne, and cloves and bake until a fork pokes easily into the center. Begin checking for doneness after 1 hour.
- Meanwhile, in a large pot, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion and remaining 1/2 teaspoon salt. Cook, stirring, until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and thyme and cook for 2 more minutes. Transfer the mixture to a blender or food processor, add the tomatoes with their juices, and blend until very smooth. Return the mixture to the pot.
- Scoop the insides out of the squash and place it in the blender with the vegetable broth and blend until very smooth. Add it to the pot, bring it to a boil over high heat, then reduce to a simmer. Simmer, covered, for 20 minutes, stirring occasionally. Taste and adjust seasonings as desired. Ladle into bowls, drizzle with olive oil, and top with grated Parmesan.
HEARTY BUTTERNUT SQUASH SOUP
The comforting combination of squash, meat, beans and veggies makes this my go-to soup in fall. It's full of freshness. -Jaye Beeler, Grand Rapids, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (4-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a stockpot, cook sausage, onion and red pepper over medium heat 9-11 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles. Add garlic; cook 1 minute longer. Remove with a slotted spoon and set aside; discard drippings., Add squash, 1-1/2 cups corn, water and chicken base to same pan; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until squash is tender., Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return to pot. Add beans, tomatoes, salt, pepper, sausage mixture and remaining corn; heat through. If desired, drizzle servings with cream and sprinkle with parsley. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 327 calories, Fat 13g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 937mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 11g fiber), Protein 13g protein.
CHUNKY BUTTERBEAN & SQUASH SOUP
Serve warming bowls of this healthy butterbean and squash soup with fresh pesto, a dollop of yogurt and hunks of crusty bread
Provided by Esther Clark
Categories Lunch, Starter
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/180C/gas 6. Pit the squash on a baking sheet and toss with 1 tbsp of the oil and a pinch of salt. Roast for 25-30 mins or until tender.
- Heat the remaining oil in a casserole dish or saucepan with a lid. Add the onion and celery with a pinch of salt and fry over a low-medium heat for 10 mins, or until softened and translucent. Add the garlic, chilli and butterbeans and cook for 1 min more. Add the roasted squash with the stock, thyme and vinegar. Cover with the lid and cook over a medium heat for 10 mins.
- Remove and discard the thyme. Blitz half the soup with a stick blender, leaving some whole bits of squash. Ladle the soup into bowls and top with a swirl of fresh pesto and a dollop of yogurt. Serve with hunks of crusty bread.
Nutrition Facts : Calories 296 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 13 grams sugar, Fiber 11 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium
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