Best Leek Delicata Squash Soup With Caramelized Apple Croutons Recipes

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LEEK & DELICATA SQUASH SOUP WITH CARAMELIZED APPLE CROUTONS



Leek & Delicata Squash Soup With Caramelized Apple Croutons image

This velvety soup pairs the gentle flavor of sauteed leeks with sweet, roasted squash. Topped with a dollop of sour cream and a few caramelized apple croutons, it embodies everything cozy about autumn.

Provided by BarbryT

Categories     Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

2 1/2 lbs delicata squash, halved lengthwise, seeds removed
2 1/2 tablespoons unsalted butter
2 large leeks, white and tender green parts, chopped
1/2 teaspoon dried thyme
2 1/2 cups vegetable broth or 2 1/2 cups vegetarian chicken broth
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper
sour cream, if desired (to garnish) (optional)
1 tart green apple, of your choosing
1/4 cup light brown sugar

Steps:

  • Preheat the oven to 350 degrees. Place the squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly and gently scrape or cut squash away from skin (delicata skin is edible, but not tasty in this dish). Set aside.
  • Melt butter in saucepan over low heat. Add leeks and thyme and stir occasionally until soft and brown, 10-15 minutes. Stir in the stock and the squash and simmer over medium heat for 20 minutes. Using an immersion hand blender, puree the soup directly in the pot until smooth. (Alternatively, puree the soup in batches in a standard blender or food processor).
  • Season with salt and pepper & top with sour cream and caramelized apple croutons
  • To make the croutons:.
  • Peel and core apple and halve lengthwise. Using a mandoline or a very sharp knife, cut apple into very thin slices. Line a baking sheet with parchment paper and spread one layer of apple slices on top. Sprinkle with brown sugar. Bake slices for 20 minutes at 350 degrees until crisp.
  • Transfer to cooling racks and let cool completely.

SQUASH & LEEK SOUP



Squash & Leek Soup image

I love this soup because it is thick & creamy without using any cream. I had a huge Butternut squash, and some leeks left from the garden, and this is what developed.

Provided by Lois M

Categories     Vegetable

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 9

1 large squash (8 cups)
1 cup chopped onion
3 leeks, chopped (white and light green parts only)
1 clove garlic
2 teaspoons minced fresh ginger
4 cups chicken stock
2 tablespoons butter or 2 tablespoons margarine
1 cup white wine (optional)
salt and pepper, to taste

Steps:

  • Cut squash into half lengthwise, clean out seeds and place skin up on a baking dish, bake at 400 for about 45 minute allow to cool, peel off skin and cut into large chunks.
  • In a large pot, saute the onions, ginger, leeks, and garlic in the butter until soft.
  • Add the chicken stock, and wine (if using,or increase chicken stock) and simmer about 20 minute.
  • Transfer to a large bowl or measuring cup.
  • Fill blender or food processer with 1/2 stock and 1/2 squash.
  • (This took me 3 batches) Puree.
  • Return to pot and add salt, pepper to taste.
  • Simmer about 20 minute Freezes well.

WINTER SQUASH SOUP WITH GRUYERE CROUTONS



Winter Squash Soup With Gruyere Croutons image

Make and share this Winter Squash Soup With Gruyere Croutons recipe from Food.com.

Provided by enigmused

Categories     Cheese

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

1/4 cup butter
1 large onion, finely chopped
4 large garlic cloves, chopped
3 (14 1/2 ounce) cans low sodium chicken broth
4 cups peeled butternut squash (about 1 1/2 pounds, cut into 1-inch pieces)
4 cups peeled acorn squash (about 1 1/2 pounds, cut into 1-inch pieces)
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage
1/4 cup whipping cream
2 teaspoons sugar
2 tablespoons butter
24 slices baguette (sliced 1/4-inch-thick)
1 cup grated gruyere cheese
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage

Steps:

  • For soup:.
  • Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
  • Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.).
  • For croutons:.
  • Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.

Nutrition Facts : Calories 783.4, Fat 22.6, SaturatedFat 11.3, Cholesterol 47.9, Sodium 1330.8, Carbohydrate 121, Fiber 8.6, Sugar 4.1, Protein 25.8

DELICATA CREAMY SQUASH SOUP



Delicata Creamy Squash Soup image

A rich and creamy soup, great for cold winter nights.

Provided by Sue Haser

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

Time 1h35m

Yield 5

Number Of Ingredients 7

3 delicata squash, halved lengthwise and seeded
1 onion, chopped
3 cups vegetable broth
1 ½ cups heavy whipping cream
2 tablespoons butter
salt to taste
ground black pepper to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
  • In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
  • Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
  • Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 417.3 calories, Carbohydrate 34 g, Cholesterol 110 mg, Fat 31.6 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 19.4 g, Sodium 344.5 mg, Sugar 8.5 g

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