Best Spiced Squash Soup Recipes

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SPICED BUTTERNUT SQUASH SOUP



Spiced Butternut Squash Soup image

My boys LOVE this soup! It's a 'stick to your ribs' soup that everyone will enjoy. Sherry helps to deepen the flavor while half-and-half cream gives an added richness to the soup.

Provided by LuvMyFamily

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

Time 1h5m

Yield 8

Number Of Ingredients 15

3 pounds butternut squash, halved and seeded
2 tablespoons butter
1 medium onion, sliced
1 leek, sliced
2 cloves garlic, sliced
2 (49.5 fluid ounce) cans chicken broth
2 large russet potatoes, peeled and quartered
⅛ teaspoon cayenne pepper
⅛ teaspoon ground allspice
⅛ teaspoon ground nutmeg
⅛ teaspoon ground ginger
salt and pepper to taste
½ cup sherry wine
1 cup half-and-half cream
½ cup sour cream

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
  • Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
  • Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream.

Nutrition Facts : Calories 298 calories, Carbohydrate 45.2 g, Cholesterol 34.1 mg, Fat 10.6 g, Fiber 5.9 g, Protein 7.1 g, SaturatedFat 5.9 g, Sodium 1854.6 mg, Sugar 7.4 g

SPICED LENTIL & BUTTERNUT SQUASH SOUP



Spiced lentil & butternut squash soup image

Cook a big batch of this filling spiced lentil and squash soup and freeze the leftovers for a speedy supper another day. It's healthy and low in fat

Provided by Esther Clark

Categories     Dinner, Lunch, Soup

Time 50m

Yield Serves 4-6

Number Of Ingredients 10

2 tbsp olive oil
2 onions, finely chopped
2 garlic cloves, crushed
¼ tsp hot chilli powder
1 tbsp ras el hanout
1 butternut squash, peeled and cut into 2cm pieces
100g red lentils
1l hot vegetable stock
1 small bunch coriander, leaves chopped, plus extra to serve
dukkah (see tip) and natural yogurt, to serve

Steps:

  • Heat the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Fry the onions with a pinch of salt for 7 mins, or until softened and just caramelised. Add the garlic, chilli and ras el hanout, and cook for 1 min more.
  • Stir in the squash and lentils. Pour over the stock and season to taste. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. Blitz the soup with a stick blender until smooth, then season to taste. To freeze, leave to cool completely and transfer to large freezerproof bags.
  • Stir in the coriander leaves and ladle the soup into bowls. Serve topped with the dukkah, yogurt and extra coriander leaves.

Nutrition Facts : Calories 167 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

SPICED BUTTERNUT SQUASH AND APPLE SOUP



Spiced Butternut Squash and Apple Soup image

Cook the veggies (and apple), get out the blender, and your work is done.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 8 cups

Number Of Ingredients 12

2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, chopped
1 inch fresh ginger, grated (2 tablespoons)
1/2 teaspoons turmeric
1/8 teaspoon cinnamon
1/8 teaspoon cardamom
Dash ground cloves
2 carrots, peeled and chopped
1 tart apple, peeled, quartered, and chopped
4 cups chopped butternut squash
Coarse salt and pepper

Steps:

  • Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and cook until tender, 6 to 8 minutes. Add ginger, turmeric, cinnamon, cardamom, and cloves and cook until fragrant, about 1 minute. Add carrots, apple, squash, and 3 cups water. Bring to a boil; cover partially and reduce to a simmer. Season with salt and pepper.
  • Cook until vegetables are tender, about 20 minutes. Let cool slightly.
  • Working in batches, puree until smooth in a blender. Adjust seasoning, if necessary.

Nutrition Facts : Calories 147 g, Fat 5 g, Fiber 5 g, Protein 2 g, SaturatedFat 1 g

MY SPICED BUTTERNUT SQUASH, SWEET POTATO, CARROT AND ORANGE SOUP



My Spiced Butternut Squash, Sweet Potato, Carrot and Orange Soup image

This was inspired by my other butternut squash soup recipe (#402703). The orange flavoring is optional. I use pre-cut, cubed squash when I can find it or frozen squash. You can also use a small fresh butternut squash. (The prep time assumes you are using pre-cut or frozen squash.) I use almond milk in this recipe (I like Almond Breeze) instead of cream or half and half. You can save a little time by roughly chopping the onion and garlic, because the soup will be pureed later. I do chop the ginger rather finely because it is so fibrous, and I don't want lumps in the soup that didn't get pureed.

Provided by coconutty

Categories     Yam/Sweet Potato

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

24 ounces peeled and cubed butternut squash (weighed after peeling)
1 large sweet potato, peeled and cut in 1/2 inch dice (I used one that weighed almost a pound before peeling)
3 small carrots, sliced
1 -2 tablespoon oil
1/2 large onion, chopped
2 -3 garlic cloves, minced
1 1/2 tablespoons minced fresh gingerroot
4 cups chicken broth (I use organic low-sodium)
1/4 teaspoon cinnamon (or more to taste)
1/4 teaspoon nutmeg (or more to taste)
almond milk (I use Almond Breeze unsweetened original or unsweetened vanilla)
fresh ground pepper
salt
fresh orange juice (optional)

Steps:

  • If you are using a fresh butternut squash, cut it in half lengthwise and scoop out the seeds. Peel it and cut it into 1-inch chunks.
  • Heat the oil in a large soup pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger root and cook until fragrant, about 3 minutes.
  • While the onions are cooking, peel and dice the sweet potato and carrots.
  • Add the cut vegetables and broth; bring to a boil. Lower heat and cook at a gentle boil until the squash is fork-tender, about 20 minutes (but this depends on the size of your squash cubes).
  • Puree the soup in several stages in a blender. For safety's sake, since the soup is hot, do not fill the jar more than about 1/4 full each time, and blend on a low speed, covering the lid with an oven mitt. The soup should be completely smooth and a little thicker than heavy cream.
  • Rinse your soup pot to remove any small chunks of food and strain it if you like (I do not strain).
  • Heat the soup through again and season to taste with cinnamon, nutmeg, black pepper and salt.
  • Add some almond milk, a little at a time, to give soup a creamier consistency. (Instead of almond milk or Almond Breeze, you could probably use soy or rice milk or half and half).
  • Just before serving, add about 2-3 teaspoons fresh orange juice (or to taste) to each bowl, if desired; stir to blend into soup.
  • This soup tastes fine when it has been reheated. The soup will thicken as it chills, so you may want to add extra spice right at the start, if you know you will be re-heating some later. You will need extra Almond Breeze to thin it out after it has been refrigerated. I have kept it in the fridge for as long as 4 days and it was fine.
  • You can sub pumpkin pie spice for the ground spices listed.
  • Because the veggies make the broth very flavorful, you can also use half chicken broth and half water (2 cups of each) with good results.

CHILLED SPICED YELLOW-SQUASH SOUP



Chilled Spiced Yellow-Squash Soup image

Provided by Daniel Patterson

Categories     easy, lunch, quick, soups and stews, appetizer

Time 10m

Yield Serves 6

Number Of Ingredients 9

2 pounds yellow crookneck squash, trimmed and roughly chopped
1/2 cup olive oil, plus more to garnish
1/8 teaspoon red-pepper flakes
1/2 teaspoon cumin seeds, toasted and ground
1/4 teaspoon coriander seeds, toasted and ground
1/8, teaspoon ground turmeric
Salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon lime juice
Chopped mint, to garnish

Steps:

  • Combine the squash, olive oil, red pepper, cumin, coriander, turmeric and 1 1/2 cups water in a pot with a large pinch of salt. Bring to a boil, then simmer, covered, until the squash is very tender.
  • Once the squash has cooled, purée it in a blender on high for 30 seconds. Pass through a fine-mesh sieve. When completely cool, season to taste with the lime juice, salt and pepper. Ladle into bowls, and garnish with mint and a few drops of olive oil.

Nutrition Facts : @context http, Calories 32, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 361 milligrams, Sugar 4 grams, TransFat 0 grams

BUTTERNUT SQUASH SOUP WITH SPICED CRèME FRAîCHE



Butternut Squash Soup with Spiced Crème Fraîche image

Provided by Allison Vines-Rushing

Categories     Soup/Stew     Milk/Cream     Vegetable     Thanksgiving     Vegetarian     Spice     Squash     Butternut Squash     Fall     Shallot

Yield Serves 8

Number Of Ingredients 16

3 pounds butternut squash
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
2 cups sliced shallots
1/3 cup smashed garlic cloves
1 teaspoon fine sea salt
1/2 teaspoon ground white pepper
1 spice purse (1 bay leaf, 1 thyme sprig, 1 star anise, 4 whole peppercorns wrapped in cheesecloth and tied closed with kitchen string)
1/2 cup white wine
1 tablespoon sugar (optional)
8 cups vegetable stock
1/2 cup heavy cream
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly grated licorice root (optional)
Spiced Crème Fraîche , for accompaniment

Steps:

  • To roast the squash, preheat the oven to 350°F.
  • With a vegetable peeler, remove the skin from the squash. Carefully cut the squash in half lengthwise. Scoop out and discard the seeds. Place the squash on a baking sheet and drizzle with the olive oil. Roast the squash until it is soft and caramelized, about 30 minutes.
  • To make the soup, in a large soup pot over medium heat, melt the butter and then add the shallots, garlic, salt, white pepper, and spice purse. Cook until the shallots are soft and translucent, about 3 minutes. Add the wine and cook until the mixture is reduced by half, about 3 minutes. Add the squash, sugar, stock, and cream. Cook until all of the flavors meld together, 20 to 30 minutes. Remove the spice purse and season with the cinnamon, nutmeg, and licorice root.
  • Puree the soup in a blender, being careful not to overload the blender with the hot soup. (Before turning on the machine, be sure the lid is tightly secured and covered with a towel to prevent the hot mixture from escaping.)
  • Strain through a fine strainer and serve with Spiced Crème Fraîche.

SPICED BUTTERNUT SQUASH SOUP



Spiced Butternut Squash Soup image

"I like making this recipe year round, but it's best in the fall and winter months when butternut squash is in season. I love it because it's hearty and filling, but very healthy as well as easy to make. Serve it with some good crusty bread!" Julie Hession - Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

2 medium butternut squash (about 3 pounds each)
1 tablespoon butter
1 tablespoon olive oil
2 large onions, sliced
2 tablespoons brown sugar
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
2 cinnamon sticks (3 inches)
1-1/4 teaspoons salt
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1-3/4 cups water
Minced fresh parsley

Steps:

  • Preheat oven to 400°. Halve squash; discard seeds. Place squash in a 15x10x1-in. pan coated with cooking spray, cut side down. Bake until tender, 40-50 minutes. Cool slightly; scoop out pulp., In a 6-qt. stockpot, heat butter and oil over medium heat; saute onions until tender, about 5 minutes. Add brown sugar, ginger, garlic and cinnamon sticks; cook and stir 2 minutes. Stir in salt, squash, broth and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes., Discard cinnamon. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan. If desired, thin with additional water or broth; heat through. Serve 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 broth or water if necessary.

Nutrition Facts : Calories 131 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 521mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 7g fiber), Protein 4g protein. Diabetic Exchanges

GORDON RAMSAY'S SPICED CARROT AND BUTTERNUT SQUASH SOUP



GORDON RAMSAY'S SPICED CARROT AND BUTTERNUT SQUASH SOUP image

Categories     Soup/Stew     Vegetable     Healthy

Yield 4 Peeps

Number Of Ingredients 11

1 red onion, finely chopped
2 garlic cloves, finely chopped
2 tbsp olive oil
2 large carrots, peeled
1 medium butternut squash, peeled and deseeded
Sea salt and freshly ground black pepper
2-3 thyme sprigs, leaves picked
1 red chilli, deseeded and finely chopped, or ¼ tsp dried crushed chillies
1.2 litres chicken or vegetable stock
75g dried spaghetti or small pasta shells
Freshly grated Parmesan, to serve

Steps:

  • 1 Sweat the onion and garlic in the oil over a medium heat for 5-7 minutes until soft. Chop the carrots and butternut squash into 1.5cm dice and add to the pan. Season and cook for another 6-7 minutes until the vegetables start to soften. 2 Stir in the thyme leaves and the fresh or dried chilli, then pour in the stock. Stir and bring to the boil. Simmer for 25-30 minutes until the carrots and squash are soft and beginning to break down. 3 Break the spaghetti into small pieces into the soup or add the pasta shells. Stir well and return to the boil. Simmer for about 10 minutes or until the pasta is cooked and the soup has thickened slightly. Check for seasoning and ladle into soup bowls. Sprinkle with the Parmesan and serve.

MOROCCAN SPICED SQUASH AND CARROT SOUP



Moroccan Spiced Squash and Carrot Soup image

Make and share this Moroccan Spiced Squash and Carrot Soup recipe from Food.com.

Provided by Miraklegirl

Categories     Vegetable

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 14

1 butternut squash, about 1 1/2 to 2 pounds
3 tablespoons olive oil
1 large yellow onion, chopped
1 1/2 teaspoons paprika
1 1/2 teaspoons cumin
1 teaspoon turmeric
1 1/2 teaspoons ground coriander
4 large carrots, coarsely chopped
1 teaspoon sugar
3 cups chicken stock
3 cups water
salt & freshly ground black pepper
3 tablespoons chopped fresh cilantro
1/2 cup plain yogurt

Steps:

  • Preheat oven to 375° F.
  • Cut squash in half from top to bottom and place it, cut side down, on a lightly oiled baking sheet.
  • Bake until squash can be easily skewered, 50 to 60 minutes.
  • With a spoon, remove seeds and discard.
  • Scrape the pulp from the skin.
  • Reserve the pulp and discard the skin.
  • Warm the olive oil in a soup pot over medium heat.
  • Add the onions and cook until soft, 7 minutes.
  • Add the paprika, cumin, turmeric, and coriander and continue to cook, stirring for 2 minutes.
  • Add the squash, carrots, sugar, chicken stock, water, ½ teaspoon salt and 1/4 teaspoon pepper.
  • Bring to a boil, reduce the heat to low and simmer uncovered until carrots are soft, 20 to 25 minutes.
  • Cool for 15 minutes.
  • Puree the soup in a blender in several batches for 3 minutes each batch until the soup is very smooth.
  • Strain soup through a fine strainer back into pot and gently reheat.
  • If the soup is too thick, add additional water.
  • Season with salt and pepper.
  • Place the yogurt in a small bowl.
  • Season with salt and pepper and stir well.
  • To serve, heat the soup.
  • Ladle the soup into bowls and garnish with cilantro and a drizzle of yogurt.

SPICED BUTTERNUT SQUASH SOUP WITH CRAB AND HERB OIL



Spiced Butternut Squash Soup with Crab and Herb Oil image

Provided by Food Network Kitchen

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 17

2 tablespoons unsalted butter
1 large shallot, sliced
4 cups peeled and diced butternut squash (about 1 1/4 pounds)
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth or stock
1/2 cup heavy cream
1 cup loosely packed fresh flat-leaf parsley leaves
1/2 cup grape seed oil
2 teaspoons harissa (See Cook's Note)
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon finely grated fresh ginger
8 ounces fresh lump crab meat, picked through to remove any shells
2 tablespoons finely chopped fresh cilantro leaves
1 tablespoon finely chopped fresh mint

Steps:

  • Melt the butter in a 4-quart heavy saucepan over medium heat and cook the shallot, stirring, until translucent, about 4 minutes. Add the squash, coriander, cumin, 1/2 teaspoon each salt and pepper. Stir until coated. Pour in the broth and bring to a simmer and cook, uncovered, until the squash is very tender, 25 to 30 minutes.
  • Carefully puree the soup with an immersion blender or in a stand blender, in batches, until very smooth. Return the soup to the saucepan and stir in the cream. Season salt and pepper. Reheat the soup before serving if necessary.
  • Bring a small saucepan of water to a boil. Add the parsley and cook, uncovered, until bright green, 30 to 45 seconds. Transfer with a slotted spoon to a bowl of ice water and then drain and pat dry. Puree in a blender with the grapeseed oil until the oil is bright green, about 1 minute. Strain the parsley oil through a fine-mesh sieve. Do not press on the solids. Whisk the harissa and 1 tablespoon water together in a small bowl until smooth.
  • Whisk the oil, lemon juice, ginger, 1 teaspoon salt and 1/2 teaspoon pepper together in a medium bowl. Add the crab, cilantro and mint and gently toss to combine.
  • Divide the hot soup evenly among 4 serving bowls and mound some crab salad in the middle of each bowl. Drizzle each bowl with parsley oil and harissa.

SPICED BUTTERNUT SQUASH AND APPLE SOUP



SPICED BUTTERNUT SQUASH AND APPLE SOUP image

Categories     Soup/Stew     Quick & Easy     Dinner     Squash     Fall

Number Of Ingredients 13

2 TBSP olive oil
1 onion, chopped
2 garlic cloves, chopped
1 inch fresh ginger, grated (2 TBSP) (or use 1-1/2 tspn ground ginger)
1/2 tspn turmeric
1/8 tspn cinnamon
1/8 tspn cardamom
dash ground cloves
2 carrots, peeled and chopped
1 tart apple, peeled, quartered and chopped
4 cups chopped butternut squash
coarse salt and pepper
3 cups water

Steps:

  • Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until tender, 6-8 minutes. Add ginger, turmeric, cinnamon, cardamom and cloves and cook until fragrant, about 1 minute. Add carrots, apple, squash and 3 cups water. Bring to a boil; cover partially and reduce to a simmer. Season with salt and pepper. Cook until vegetables are tender, about 20 minutes. Let cool slightly. Working in batches, puree until smooth in a blender (or use immersion blender). Adjust seasoning if necessary.

CURRY SPICED SQUASH SOUP



Curry Spiced Squash Soup image

Growing up on a farm, I helped in the kitchen and had three brothers who liked to eat! My love of cooking continues today.

Provided by Taste of Home

Categories     Lunch

Time 1h50m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

4 pounds butternut squash
1 large onion, diced
1 medium apple, peeled and diced
1/4 cup butter, cubed
1 garlic clove, minced
2 teaspoons curry powder
1/2 teaspoon ground ginger
3 cups chicken broth
1/2 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper, optional

Steps:

  • Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan. Add 1/2 in. of hot water to pan. Bake, uncovered, at 350° for 40 minutes. Drain water from pan; turn squash cut side up. Bake 20-30 minutes longer or until tender. Cool slightly. , Carefully scoop out squash into a blender or food processor; cover and process until smooth. Set aside., In a large saucepan, saute onion and apple in butter until tender. Add the garlic, curry powder and ginger; cook 1 minute longer. Stir in broth and pureed squash. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Reduce heat to low. Add the cream, salt, pepper and cayenne if desired; heat through (do not boil).

Nutrition Facts : Calories 211 calories, Fat 12g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 568mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 7g fiber), Protein 3g protein.

BUTTERNUT SQUASH SOUP WITH SPICED SHRIMP AND CILANTRO



Butternut Squash Soup With Spiced Shrimp and Cilantro image

Provided by Molly O'Neill

Categories     lunch, weekday, soups and stews, main course

Time 3h15m

Yield Eight servings

Number Of Ingredients 16

2 tablespoons fresh lime juice
6 tablespoons fresh orange juice
1/2 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt
Freshly ground pepper to taste
2 teaspoons olive oil
1/2 pound large shrimp, peeled, deveined and halved lengthwise
2 medium butternut squashes, quartered and seeded
4 cups chicken broth, homemade or low-sodium canned
1 cup heavy cream
2 teaspoons grated orange zest
1 teaspoon ground coriander
4 teaspoons kosher salt
Freshly ground pepper to taste
4 teaspoons chopped fresh cilantro

Steps:

  • To make the shrimp, whisk together the lime juice, orange juice, coriander, pepper flakes, salt, pepper and 1 teaspoon of olive oil. Add the shrimp and toss to coat well. Cover and refrigerate for 2 hours.
  • Meanwhile, to make the soup, preheat the oven to 425 degrees. Place the squash in a large roasting pan with enough water to make a depth of 1/8 inch. Cover loosely with aluminum foil and roast until soft, about 50 minutes.
  • When squash is cool enough to handle, pull off the skin. Place half of the squash in a blender with half of the chicken broth and puree until smooth. Pour into a large saucepan and repeat with the remaining squash and broth.
  • Stir in the cream, orange zest, coriander, salt and pepper. Reheat just before serving.
  • Heat 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Drain the shrimp and add to the skillet. Saute until just cooked through, about 30 seconds per side.
  • Ladle the soup into 8 shallow bowls. Garnish with the shrimp and sprinkle with cilantro. Serve at once.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 6 grams, Carbohydrate 23 grams, Fat 14 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 751 milligrams, Sugar 7 grams, TransFat 0 grams

ANISE-SPICED SQUASH SOUP WITH FENNEL CHIPS



Anise-Spiced Squash Soup with Fennel Chips image

Categories     Soup/Stew     Vegetable     Vegetarian     Fennel     Squash     Butternut Squash     Winter     Healthy     Gourmet

Yield Makes about 9 cups

Number Of Ingredients 16

For soup:
1 large fennel bulb (sometimes called anise; 1 pound), trimmed and bulb cut into 1/2-inch pieces
3-pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces
1 medium onion, chopped
1/4 teaspoon anise seeds
2 tablespoons unsalted butter
5 cups water
For fennel chips:
1 cup water
1/2 cup sugar
2 tablespoons fresh lemon juice
1 small fennel bulb (1/2 pound), trimmed
Special equipment:
Special equipment: Silpat or Exopat nonstick reusable baking-sheet liner*
Garnish:
sour cream

Steps:

  • Make soup:
  • Cook fennel, squash, onion, and anise seeds in butter in a 6- to 8-quart pot over moderate heat, covered, stirring occasionally, 15 minutes. Add water and simmer, covered, until squash is very tender, 25 to 30 minutes.
  • Purée soup in batches in a blender (use caution when blending hot liquids) and season with salt and pepper.
  • Make fennel chips:
  • Preheat oven to 225°F.
  • Boil water and sugar in a small saucepan, stirring, until sugar is dissolved. Remove from heat and add lemon juice. Cut fennel bulb lengthwise into paper-thin slices using a mandoline or other manual slicer. Pour sugar mixture over fennel in a bowl and let stand 5 minutes.
  • Put Silpat or Exopat pad on a baking sheet. Shake off excess liquid from fennel slices and arrange on pad in 1 layer (don't let slices touch). Bake in middle of oven 1 hour, or until dry and crisp. Working quickly, carefully peel chips off liner and transfer to a rack to cool. Top soup with chips.
  • *Available at bakeware shops and by mail order from Bridge Kitchenware, (800) 274-3435 or (212) 838-1901

SPICED SQUASH AND APPLE SOUP



Spiced Squash and Apple Soup image

In preparing for the fall/winter holidays I came across this soup. I was looking for something that could be made ahead and served for a family get-together. Since it has no cream, this recipe looks like it would reheat easily. The original recipe is by Joyce Goldstein and the ingredients were doubled for a large gathering.

Provided by Acerast

Categories     Apple

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon butter, unsalted
1 tablespoon olive oil
1 large onion (about 2 cups)
1 granny smith apple, peeled, cored and diced (about 1 cup)
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon cinnamon
5 cups butternut squash, peeled and diced (2 whole squash)
6 cups chicken stock
salt, to taste
fresh ground pepper, to taste
1 granny smith apple, thinly sliced for garnish

Steps:

  • Melt the butter and olive oil in a soup pot over moderate heat.
  • Add the diced onions and apples and cook until tender, about 10 minutes.
  • Stir in the spices, cook for one minute.
  • Add the squash and chicken stock, bring to a boil, reduce the heat, and simmer, uncovered, until the squash is very tender, about 20-30 minutes.
  • In a blender or food processor, puree the vegetables in batches with a little bit of the stock.
  • Transfer puree mixture into a large bowl.
  • Stir in enough of the remaining stock to make a medium-thick soup.
  • Reserve any leftover stock if not serving right away, as the soup may thicken on standing. This is rich broth so if you have any left just add it to your favorite homemade soup or freeze for another use.
  • Season with salt and pepper and adjust the spices.
  • This soup may be made a day ahead, refrigerated uncovered until cold and then covered to store.
  • To serve, in a large pot heat the soup almost to scalding.
  • Ladle into bowls and top with thin slices of apple.

SPICED BUTTERCUP SQUASH SOUP



Spiced Buttercup Squash Soup image

Make and share this Spiced Buttercup Squash Soup recipe from Food.com.

Provided by Chef mariajane

Categories     < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

1 buttercup squash, about 3 lb
1 small onion, minced
1 tablespoon tomato paste
1/2 cup milk
3 1/2 cups chicken stock
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1/4 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
pepper

Steps:

  • Cut squash into chunks. In water, boil squash and onion about 25 minutes.
  • Transfer to a blender and blend until smooth.
  • Put back on stove and add rest of ingredients. Simmer until heated through.

Nutrition Facts : Calories 54.1, Fat 1.9, SaturatedFat 0.7, Cholesterol 5.3, Sodium 319.2, Carbohydrate 6, Fiber 0.4, Sugar 2.3, Protein 3.3

SPICED APPLE AND BUTTERNUT SQUASH SOUP



SPICED APPLE AND BUTTERNUT SQUASH SOUP image

Categories     Soup/Stew     Vegetable     Lunch     Simmer

Number Of Ingredients 9

4 Tbsp. unsalted butter
2 large onions, diced small
2 large Granny Smith apples, peeled, cored and diced
1 tsp. nutmeg, freshly ground
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon
4 whole butternut squash, peeled and diced
3 quarts chicken stock
Salt and freshly ground pepper to taste

Steps:

  • 1. Melt the butter in large pot over medium heat. Add the diced onions and apples and cook until tender, about 10 minutes. 2. Stir in the spices, cook for 1 minutes, and then add the squash and 4 cups of chicken stock. Bring to a boil; reduce heat and simmer, uncovered, until squash is tender, about 20 - 30 minutes. 3. Drain the cooked vegetables with a colonder reserving stock. 4. Puree the vegetables in small batches with a small amount of stock in a blender or food processor. Transfer to a large pan over a medium heat. Add enough stock to make a medium thick soup. 5. If not serving right away, reserve any leftover stock, as the soup may thicken on standing. Season with salt and freshly ground pepper. This soup may be made a had ahead. Refrigerate any leftovers.

SPICED-UP BUTTERNUT SQUASH SOUP



Spiced-Up Butternut Squash Soup image

I wanted to make a soup at Thanksgiving which celebrated my Indian Heritage as well as my life in America. Being a vegetarian myself, I know how hard it is to find soups which are friendly to vegetarians and vegans. This is a great soup for Vegans as it uses coconut milk instead of cream. It is a sweet and spicy soup.

Provided by Sin-Gal

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 17

3 tablespoons grapeseed oil or 3 tablespoons canola oil
1 medium butternut squash, peeled, seeded and cubed
1 1/4 cups onions, chopped
1 1/4 cups carrots, chopped
4 celery ribs, peeled and chopped
2 garlic cloves, minced
3 scallions, chopped
32 ounces vegetable stock (unsalted)
2/3 cup coconut milk
1 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon cumin seed, Toasted and ground
1/2 teaspoon cayenne (add more or less depending on spice preference)
1 teaspoon ground coriander
1/3 teaspoon garam masala
salt
pepper

Steps:

  • Heat oven to 400 degrees.
  • Place butternut squash in a cookie sheet, drizzle with 2 tbsp of oil, sprinkle 1/4 tsp of salt and pepper. Roast until squash is tender but not mushy. Stir the squash during the roasting process for even cooking.
  • While the squash is roasting, heat 1 tbsp of oil in a large pot over medium heat. Add onion, carrots and celery. Once the onion is translucent, add garlic and green onion, stir and cook for 1 minute. Turn the heat on low, add all the spices to the pot, stir and cook for 2 minutes. Add roasted squash and stock. Cover and simmer for 15 to 20 minutes. Turn off heat. Puree soup using a stick blender or in a blender (If using a blender, pour soup back in pot). Stir in coconut milk. Salt and pepper to taste. Turn heat on low and warm through.

CHILLED SPICED YELLOW-SQUASH SOUP



Chilled Spiced Yellow-Squash Soup image

Summer squash was the featured ingredient in last week's "The Way We Eat" column in the NY Times Magazine. At this time of year you can never have too many squash recipes, so although I haven't tried it, I thought I'd share this one with you.

Provided by chiclet

Categories     Vegetable

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs crookneck yellow squash, trimmed and roughly chopped
1/2 cup olive oil, plus more to garnish
1/8 teaspoon red pepper flakes
1/2 teaspoon cumin seed, toasted and ground
1/2 teaspoon coriander seed, toasted and ground
1/8 teaspoon ground turmeric
salt & freshly ground black pepper
1 tablespoon lime juice, plus
1 teaspoon lime juice
chopped mint, to garnish

Steps:

  • Combine the squash, olive oil, red pepper, cumin, coriander, turmeric and 1 1/2 C water in a pot with a large pinch of salt. Bring to a boil, then simmer, covered, until the squash is very tender.
  • Once the squash has cooled, puree it in a blender on high for 30 seconds. Pass through a fine-mesh seive. When completely cool, season to taste with lime juic, salt and pepper. Ladle into bowls, and garnish with mint and a few drops of olive oil.

Nutrition Facts : Calories 190.1, Fat 18.4, SaturatedFat 2.6, Sodium 3.8, Carbohydrate 6.6, Fiber 3, Sugar 0.1, Protein 1.5

APPLE & SPICED BUTTERNUT SQUASH SOUP



Apple & Spiced Butternut Squash Soup image

A Spanish influenced soup. Sweet, sour, spicy & smokey soup, with salty panchetta and apple sticks. Mmmmm!

Provided by coulthy89

Time 1h10m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Preheat the oven to 200oC. Drizzle about 2 tbsp olive oil over the diced butternut squash and mix well to fully coat. Roast in a deep tray for 15-20 mins until tender.
  • Heat 2 Tbsp Olive oil in a large saucepan on a medium-high heat, and cook diced panchetta until crisp. Set aside on paper towl to cool and drain off the grease.
  • Turn the heat down to medium and in the same saucepan using any leftover oil and bacon juices, cook celery, carrots & onions until soft. About 10-12 minutes.
  • Add Ras el-Hanout, paprika & chili and cook for a further minute, keep stirring.
  • Remove the Squash from the oven and drain off any excess oil.
  • Turn the heat to high and add the butternut squash, potatoes & apples to the pan along with the cider. Allow the alcohol to cook off (About 8-10 minutes)
  • Add the stock and cook for a further 10-15 minutes until the apple & vegetables are nice and tender. Add a good pinch a salt & pepper.
  • Blend the soup with a hand blender, or in a food processor until smooth and add soured cream.. Stir well and taste to check seasoning.
  • Serve with diced panchetta scattered on top and a few matchsticks of fresh apple.

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