Best Green Squash Soup Recipes

BUTTERNUT SQUASH AND GREEN CURRY SOUP

Steps:

• Heat oven to 300 degrees. Melt oil in a large Dutch oven or soup pot over medium-high heat. When oil shimmers, add shallots, ginger, lemongrass and a generous pinch of salt. Reduce heat to low. Cook, stirring occasionally, until shallots are tender and just starting to brown, about 18 minutes.
• Add squash, coconut milk, curry paste, 3 tablespoons fish sauce and 3 cups water or stock. Increase heat to high. When liquid comes to a boil, reduce to a simmer and cook the soup covered until squash is tender, about 25 minutes.
• Make garnish while soup cooks: In a medium mixing bowl, toss together peanuts, coconut flakes, fish sauce, chiles, 1 tablespoon oil, the minced lemongrass, the sugar and the lime leaves, if using.
• Spread mixture out onto a baking sheet in a single layer. Bake for 18 to 20 minutes, stirring every 3 minutes after the first 10 minutes. Remove from oven when coconut is deep golden brown, and pour mixture immediately into a bowl to prevent overcooking. Stir to combine, and set aside.
• Remove soup from heat. Remove lemongrass stalks from pot. Use a hand blender to purée soup. Alternatively, transfer soup in batches to a blender or food processor and purée. Taste and adjust for salt and curry paste. Add water or stock to thin soup to the desired consistency.
• Thinly slice the basil leaves and arrange on a small plate or platter, along with lime wedges and peanut mixture. Serve soup hot with garnishes.

BANANA SQUASH SOUP WITH SWEET POTATO AND GREEN APPLE

Steps:

• Heat coconut oil and butter together in a large pot or Dutch oven over medium heat; cook and stir onion and garlic in the hot oil-butter mixture until slightly softened, 1 to 2 minutes. Season with salt and black pepper.
• Stir squash, sweet potatoes, and apple into the onion mixture and cook until heated through, about 5 minutes. Pour in chicken broth and bring to a boil; add basil, curry powder, and bay leaf. Reduce heat and simmer until sweet potatoes and apple are softened, 15 to 20 minutes. Remove from heat and season with salt and pepper.
• Puree soup in the pot with a hand blender until smooth.

CREAMY BUTTERNUT SQUASH, GREEN APPLE & CURRY SOUP

Steps:

• In a large soup pot, saute onion in oil until clear.
• Add curry powder & cook for 1 minute.
• Stir in stock, squash & apples. Bring to a boil.
• Simmer, covered until squash & apples are fork-tender.
• In a blender (or food processor)puree tofu and soup in batches
• Return to pot & season w/ salt & pepper.

BUTTERNUT SQUASH AND TURNIP GREEN SOUP

Steps:

• Combine butternut squash, reduced-sodium chicken broth, diced tomatoes, water, black beans, great northern beans, turnip greens, 1 1/2 tablespoons olive oil, sugar, Creole seasoning, garlic powder, and salt in a large pot over medium-high heat. Bring to a boil.
• Meanwhile, heat remaining olive oil in a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until sausage is browned and crumbly and onion is translucent, 5 to 7 minutes. Add regular chicken broth and scrape up all the browned bits on the bottom of the skillet. Pour the mixture into the soup pot.
• Reduce heat and simmer soup until squash and greens are tender, about 45 minutes. Season with salt and pepper.

BUTTERNUT SQUASH AND GREEN APPLE SOUP

Steps:

• Heat a large thick-bottomed pot on medium-high heat. Melt the butter in the pot and let it foam up and recede. Add the onion, carrot, and celery and sauté for 5 minutes. Lower the heat if the vegetables begin to brown.
• 2 Add the butternut squash, apple, broth and water. Bring to boil. Reduce to a simmer, cover, and simmer for 30 minutes or so, until the squash and carrots have softened.
• 3 Use an immersion blender to purée the soup, or work in batches and purée the soup in a standing blender.
• 4 Add pinches of nutmeg, cinnamon, and cayenne. Add salt and pepper to taste. Garnish with chopped fresh parsley or chives.
• recipe originally found on simply recipes (butternut squash apple soup).

CROCK POT GOLD AND GREEN BANANA SQUASH SOUP

Steps:

• Combine squash, leek, apple, orange, broth, salt, pepper and thyme in slow cooker.
• Cover and cook on low about 6 hours or until veggies are tender. Puree soup mixture, in batches, in a blender or food processor.
• Add hot sauce if desired.
• Ladle soup into bowls and sprinkle with chopped chives.

BUTTERNUT SQUASH SOUP WITH GREEN CHILI CORIANDER CHUTNEY

Steps:

• Make the chutney:
• In a blender or food processor blend the almonds, the coconut, the jalapeño, a pinch of salt, and 1/3 cup water until the mixture is ground fine. Add the coriander and blend the mixture until it is ground fine. (This recipe makes what is known as a dry chutney, which has a slightly grainy texture.) The chutney may be made 8 hours in advance and kept covered and chilled. Makes about 1 cup.
• Make the soup:
• In a kettle cook the onion in the butter and the oil over moderately low heat, stirring, until it is softened, add the squash and 1/2 cup water, and cook the mixture, covered, over moderately low heat for 20 to 30 minutes, or until the squash is tender. Add the broth, the zest, and the juice and simmer the mixture, uncovered, for 15 minutes. In a blender or food processor purée the mixture in batches and strain it through a sieve into a large bowl. The soup may be made 1 day in advance and kept covered and chilled.
• Ladle the soup into 8 bowls and garnish each serving with about a tablespoon of the chutney, to be stirred into the soup, and a coriander sprig.

GREEN SQUASH SOUP

Steps:

• Heat olive oil in a Dutch oven or large pot over medium heat. Add leeks and green garlic; cook and stir until tender, about 5 minutes. Add red potatoes, eggplants, and zucchini. Cook uncovered, stirring occasionally, until starting to soften, about 15 minutes.
• Stir kale and lettuce into the Dutch oven until wilted. Pour in water and vegetable bouillon. Bring soup to a boil; simmer, covered, until flavors combine, about 1 hour.
• Blend soup using a hand immersion blender until creamy.

BUTTERNUT SQUASH SOUP WITH GREEN CHILI CILANTRO CHUTNEY

Steps:

• Chutney: Process all the ingredients in a food processor until very fine. Soup: Heat the oven to 350 and roast the squash, face down on a cookie sheet for 30 min. Remove and let cool. In a large pot, brown the onions in the butter. Add the peppers and cook until starting to brown. Remove the skin from the squash and cube. Place in the pot and mix with the onions and peppers. Puree the mixture until very fine in a food processor, adding a little chicken broth to do so. Return the mixture to the pot and add the rest of the chicken broth, orange zest, orange juice, salt, corriander, and lemon pepper. Cook covered for 30 min. Serve the soup with a dollop of yogurt and the chutney, adding the toasted almonds on the top of the dish.

SWISS CHARD/YELLOW SQUASH RAW GREEN SOUP (VITAMIX)

Steps:

• Place ingredients in the Vitamix container, in the order listed, and secure lid.
• Set to "1" on the variable dial, and turn the machine on.
• Increase the speed to "10" and set to High.
• Blend for 4 minutes, until the jar feels hot, to the touch.
• Serve with a sprig of fresh Basil.
• NOTE: This could also be prepared in a food processor, but would probably not get as hot, as it does in the Vitamix. Although, I have had foods turn warm, when processed for more than a few minutes.