SWEET POTATO AND BUTTERNUT SQUASH SOUP WITH GINGER
This silky fall/winter puree tastes rich, though there is no cream or butter in it.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 6
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.
- Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 2 grams, Carbohydrate 33 grams, Fat 2 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1033 milligrams, Sugar 6 grams, TransFat 0 grams
CARROT, SWEET POTATO AND SQUASH SOUP
This scratch soup is a delicious meal or Thanksgiving starter or a clever use-up for leftovers of any of the 3 main ingredients after the holiday.
Provided by Rachael Ray : Food Network
Time 55m
Yield 4 to 6 servings as an entree or 8 to 10 as a starter
Number Of Ingredients 25
Steps:
- Heat the EVOO in a soup pot over medium-high heat, add the butter and melt into the oil. Add the chipotle, coriander, cumin, paprika, garlic, onions, apple, ginger, cinnamon and some nutmeg and salt and pepper. Cook for 5 minutes partially covered. Then add the stock, honey, kabocha, carrots and potatoes. Cook partially covered until very tender, 30 minutes. Puree with an immersion blender or in batches in a food processor. Cool and store for a make-ahead meal. Reheat over medium heat and add 1 cup of stock or water to loosen the soup enough to reheat.
- To serve, add a little citrus juice for a pop and top shallow bowls or cups of soup with assorted toppings of your choice.
Nutrition Facts : Calories 271 calorie, Fat 10 grams, SaturatedFat 3.5 grams, Cholesterol 10 milligrams, Sodium 275 milligrams, Carbohydrate 43 grams, Fiber 7.5 grams, Protein 7 grams, Sugar 16 grams
MY SPICED BUTTERNUT SQUASH, SWEET POTATO, CARROT AND ORANGE SOUP
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
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.
BANANA SQUASH SOUP WITH SWEET POTATO AND GREEN APPLE
Super healthy delicious soup for the winter. You can add coconut milk for more richness.
Provided by vanzweb
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 27.5 g, Cholesterol 5.1 mg, Fat 4.5 g, Fiber 4.4 g, Protein 2.6 g, SaturatedFat 3.4 g, Sodium 57.1 mg, Sugar 9 g
BUTTERNUT SQUASH, SWEET POTATO AND RED PEPPER SOUP
This is a completely vegan recipe. It is packed with Vitamin C and is really good for you. Shove it all in one pot so not at all complicated.
Provided by renjack
Categories Yam/Sweet Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Peel the squash, sweet potato, carrots, and onion.
- Dice the above ingredients and the red pepper and parsley.
- Heat the olive oil in a large saucepan and soften all the above ingredients for a few minutes.
- Make up a pint of stock with the stock cube and pour this over the softened vegetables.
- Add the salt and pepper to taste, add more water if required.
- Put a lid on the pan and simmer until the carrots, sweet potato and squash are all completely cooked.
- Take the pan off the heat and leave to cool a bit, then liquidise the whole lot until smooth.
- Serve with nice fresh crusty bread.
Nutrition Facts : Calories 231.7, Fat 4, SaturatedFat 0.6, Sodium 79.5, Carbohydrate 50, Fiber 9.5, Sugar 13, Protein 4.6
SPICY SWEET POTATO, SQUASH AND CARROT SOUP
Delightfully spicy, deliciously warming.
Provided by Eve Goulden
Time 30m
Yield Makes 2-3 Servings
Number Of Ingredients 0
Steps:
- Peel and chop the garlic, chop three spring onions and the coriander stems, dice half the chilli and add to a large pot. Add the curry powder and fry in one teaspoon oil for 2 minutes.
- Add the sweet potato, squash and carrots and fry for a few more seconds before adding the stock. Boil for 15-20 minutes.
- Put the cashews in a freezer bag and bash a few times with a rolling pin. Toast the crushed nuts in a dry frying pan over a low heat for approximately 3-4 minutes.
- Chop the remaining spring onions, coriander leaves and spring onions.
- When all the vegetables are completely softened, blend the soup together. Ladle into bowls and garnish with the crushed nuts, chilli, coriander and spring onions.
BUTTERNUT SQUASH AND SWEET POTATO SOUP
A delightfully rich-tasting soup. My husband likes this soup so much he refers to all butternut squashes as soup now. I recommend this with the silken tofu instead of milk - it adds protein to a fiber-rich soup, and no one will know it's there if you don't tell them! Serve warm with a sprinkling of grated Parmesan or Romano and some crusty toasted bread on the side.
Provided by Miriam
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Melt the butter in a large stock pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the butternut squash, sweet potatoes, and enough vegetable broth to cover. Stir in the thyme, ginger, turmeric, coriander, black pepper, and chile pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low. Cover and simmer until vegetables are very tender, 20 to 30 minutes, stirring occasionally.
- Remove and discard the chile pepper. Pour about 1/3 of the soup and 1/3 of the tofu into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Repeat with the remaining soup and tofu. Alternately, you can use a stick blender and puree the soup and tofu right in the cooking pot.
Nutrition Facts : Calories 225.2 calories, Carbohydrate 41.5 g, Cholesterol 10.2 mg, Fat 5.3 g, Fiber 6.1 g, Protein 6.1 g, SaturatedFat 2.7 g, Sodium 266 mg, Sugar 9.3 g
SQUASH AND SWEET-POTATO SOUP WITH CHIPOTLE SAUCE
Categories Soup/Stew Vegetable Sauté Squash Butternut Squash Sweet Potato/Yam Fall Gourmet
Yield Makes about 12 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Brush cut sides of squash with 1/2 teaspoon oil and arrange, cut sides down, in a shallow baking pan. Prick sweet potatoes all over with a fork and roast with squash until very tender, about 50 minutes for squash and about 1 1/4 hours for sweet potatoes.
- Cool vegetables and scoop flesh from squash into a bowl. Peel sweet potatoes and add to squash.
- Cook onion in remaining 2 1/2 teaspoons oil with salt to taste in a 6-quart heavy pot over moderately high heat, stirring occasionally, until golden brown, about 10 minutes. Stir in squash and sweet potato, leek, ginger, and 8 cups stock and simmer, uncovered, stirring occasionally, 30 minutes.
- Purée in batches in a blender (use caution when blending hot liquids), transferring to a clean pot. Bring to a simmer and, if too thick, add more stock. Season with salt and white pepper. Finish with lemon juice and, if desired, honey.
- Serve soup drizzled with some chipotle sauce or swirl sauce in to make a pattern.
ACORN SQUASH AND SWEET POTATO SOUP (VEGETARIAN)
This is one of my favorite soups. It can easily be vegan-ized by substituting the cream with plain soy milk. The original recipe is from the book "1000 Vegetarian Recipes from Around the World"
Provided by veganfeline
Categories Yam/Sweet Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375F / 190C.
- Cut the sweet potato, squash and shallot in half lengthwise. Brush the cut sides with oil.
- Put the vegetables, cut sides down in a shallow roasting pan with the garlic cloves.
- Roast in the preheated oven for about 40 minutes until tender and light brown.
- When cool, scoop the flesh from the potatoe and squash halves and put in a pan with the shallots. Remove the garlic peel and add the soft insides to the other vegetables.
- Add the broth and a pinch of salt.
- Bring to just a boil, then reduce the heat and simmer, partially covered, stirring occasionally, until vegetables are very tender (about 30 minutes.).
- Let the soup cool slightly, then transfer to a blender and puree until smooth (working in batches if necessary).
- Return the soup to the pan and stir in the cream.
- Season to taste and simmer for 5-10 minutes until completely heated through.
Nutrition Facts : Calories 151.9, Fat 6.2, SaturatedFat 2.8, Cholesterol 13.2, Sodium 44.4, Carbohydrate 23.2, Fiber 2.9, Sugar 2.5, Protein 2.5
BUTTERNUT SQUASH AND SWEET POTATO SOUP
Butternut squash has sweet, fine-textured flesh that makes a delicious puree. And unlike many varieties of squash, its skin is thin enough to peel without much trouble. Try it in our velvety version of the classic hearty soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
Steps:
- Using a vegetable peeler, remove zest from orange in long strips; reserve flesh for another use. Make a bouquet garni by wrapping zest, ginger, coriander, and peppercorns in a piece of cheesecloth; tie kitchen twine around top of bundle.
- In a medium stockpot, melt butter over medium heat. Add onion and cayenne; cook, stirring occasionally, until onion is soft and starts to brown, 4 to 5 minutes. Add bouquet garni; cook 2 minutes more. Add stock; bring to a boil.
- Add sweet potato and squash to pot; return to a gentle simmer, and partially cover. Cook until vegetables are just beginning to fall apart, about 25 minutes. Remove from heat, and let cool slightly.
- In a blender, puree soup in batches, being careful not to fill more than halfway. Pour soup into a clean pot; cook over medium heat until just heated through. Serve garnished with nuts, if desired.
SQUASH AND SWEET POTATO SOUP WITH CHIPOTLE SAUCE DECEMBER
Steps:
- Preheat oven to 400 Brush cut sides of squash with 1/2 tsp oil and arrange, cut sides down, in a shallow baking pan. Prick sweet potatoes all over with a fork and roast with squash until very tender, about 50 minutes for squash and about 1 1/4 hours for sweet potatoes Cool vegetables and scoop flesh from squash into a bowl. Peel sweet potatoes and add to squash. Cook onion in remaining 2 1/2 tsp oil with salt to taste in a 6 quart heavy pot over moderately high heat, stirring occasionally, until golden brown, about 10 minutes. Stir in squash and sweet potato, leet, ginger, and 8 cups stock and simmer, uncovered, stirring occasionally, 30 minutes. Puree in batches in a blender (use caution when blending hot liquids), transferring to a clean pot. Bring to a simmer and, if too thick, add more stock. Season with salt and white pepper. Finish with lemon juice and, if desired, honey. Serve soup drizzled with some chipotle sauce or swirl sauce in to make a pattern. Soup may be made 2 days ahead, cooled completely, and chilled, covered.
KABOCHA SQUASH AND SWEET POTATO SOUP WITH ADZUKI BEANS
I was macrobiotic for a few years in the mid 2000′s. Kabocha squash cooked with adzuki beans is their staple dish and I used to eat that all the time along with cooked brown rice. The other day I thought I should try making a soup version of this dish, and here is what I came up with. For more healthy gluten-free recipes, please visit my blog, www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Vegan
Time 4h19m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium size pan, place adzuki beans and cover with enough water. Bring it to boil, turn off heat and drain.
- Add about 3 times the amount of water as beans and cook for 50 - 60 minutes until the beans are soft. (If you have a pressure cooker, it only takes about 13 - 15 minutes under pressure). Drain the water.
- In a soup pot, put onion, kabocha squash and sweet potato. Cover with enough water and cook until vegetables are soft.
- Puree the vegetables using a blender, food processor or hand blender. Add salt.
- Serve with cooked adzuki beans and chopped parsley on top.
Nutrition Facts : Calories 98.6, Fat 0.1, SaturatedFat 0.1, Sodium 219.2, Carbohydrate 20.8, Fiber 3.7, Sugar 2.6, Protein 4.1
BUTTERNUT SQUASH AND SWEET POTATO SOUP
Make and share this Butternut Squash and Sweet Potato Soup recipe from Food.com.
Provided by lovefood
Categories Yam/Sweet Potato
Time 1h42m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Cut potato, squash and shallots in half-length ways, brush cut sides with oil.
- Put vegetables, cut sides down in a shallow roasting tin. Add garlic cloves. Roast in preheated oven at 190c/375f/gas mark 5 for 40 minutes or till tender and light brown.
- When cooked ad cooled, scoop the flesh from the sweet potato and squash and put in pan saucepan with insides of the shallots. Remove the garlic peel and add the soft insides to the rest of the vegetables.
- Add stock and a pinch of salt. Bring just to boil, reduce heat and simmer, partially cover for about 30 minutes stirring occasionally, until the vegetables are very tender.
- Allow soup to cool the blend and puree until smooth.
- Return soup to sauce pan and stir in milk. Season to taste then simmer for 5-10 minutes until completely heated through. Eat with a spoon full of cream swirled for effect.
- For Vegetarian omit the Chicken Stock. For Vegan omit cows milk and single cream also.
Nutrition Facts : Calories 171.8, Fat 0.5, SaturatedFat 0.1, Sodium 36.5, Carbohydrate 43, Fiber 6.3, Sugar 7.1, Protein 3.7
SWEET POTATO AND BUTTERNUT SQUASH SOUP (WITH A HINT OF JAMAICA!)
This recipe is so so creamy and naturally sweet. For a Vegan version, don't use milk. I use a bought spice mix of Jamaican Jerk Seasoning but anything similar will be just as good I would think.
Provided by EydisElle
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C.
- Prepare the sweet potatoes and squash by peeling and cubing.
- Peel and grate the root ginger.
- Roast the sweet potatoes and squash in a little olive oil along with the garlic (leave whole) and grated ginger for approximately 25mins.
- Prepare the veg stock and add jerk seasoning and chopped onions.
- Add the roasted veg mix to the stock and simmer for approximately 20mins or until the veg is very soft.
- Remove from the heat and blend with a hand blender until smooth. Add the milk as you are doing this as the soup will be quite thick so use the milk to thin it out and to add extra creaminess. Season with salt if necessary.
- Serve.
Nutrition Facts : Calories 299.6, Fat 10.5, SaturatedFat 1.5, Sodium 49.3, Carbohydrate 52.5, Fiber 8.4, Sugar 11.3, Protein 4.5
BUTTERNUT SQUASH AND SWEET POTATO SOUP
Steps:
- 1.Combine sweet potatoes, squash, onion, half of broth in slow cooker. Cover and cook on high for 4 hours or until vegetables are done. 2. Puree until smooth. Add coconut milk, cumin, pepper and salt 3. Ladle into bowls and sprinkle with chopped onions I double the recipe and use an immersion blender
SWEET POTATO AND SQUASH SOUP
Categories Soup/Stew Vegetable Stew Vegetarian Quick & Easy Healthy Vegan
Yield 4 portions
Number Of Ingredients 7
Steps:
- Slice the onions and cut the carrots, sweet potato and squash into rough chunks. Cut the chili down one side but leave it in one piece. Heat the oil in the soup pan large enough to hold all the liquid. Add the onion together with the chili and lightly sautee until the onion is clear but not brown. Remove the chili before adding the remaining ingredients since it's very hot and is only used to provide a little flavour. The longer you leave it in the more heat you will gain. Next add the carrots, sweet potato and squash and cook for a few minutes with the onions, combining all the vegetables together. Prepare your stock and add this to the pan. You may need more than a pint of liquid depending on the size of the vegetables, otherwise top up the liquid in the pan with water so it covers the vegetables. Cover the pan and simmer until the potato, squash and carrot are very soft. Allow the soup to cool and then liquidise before returning to the pan to gently re-heat before serving. At this point non-vegans may like to add a little cream. Season with freshly ground black pepper and serve with bread.
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