Best Winter Squash Soup With A Sweet Heat Recipes

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WINTER SQUASH SOUP



Winter Squash Soup image

Provided by Ina Garten

Time 50m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
1 tablespoon good olive oil
2 cups chopped yellow onions (2 onions)
1 (15 - ounce) can pumpkin puree (not pumpkin pie filling)
1 1/2 pounds butternut squash, peeled and cut in chunks
3 cups homemade chicken stock or canned broth
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup half - and - half
Creme fraiche, grated Gruyere, or croutons (see Note), for serving (optional)

Steps:

  • Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
  • Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.

SOUTHWESTERN WINTER SQUASH SOUP



Southwestern Winter Squash Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h30m

Yield 6 servings

Number Of Ingredients 16

2 medium kabocha or butternut squash (about 4 pounds)
2 tablespoons plus 1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground pepper
2 white corn tortillas, torn into large pieces
4 carrots, chopped
1 red onion, chopped
1 red Fresno or jalapeno chile pepper, chopped (remove seeds for less heat)
2 cloves garlic, finely chopped
1 teaspoon ground cumin
6 cups low-sodium chicken or vegetable broth
Assorted toppings:
Pomegranate seeds
Sliced scallions
Sour cream mixed with lime zest and juice
Toasted pepitas
Cooked bacon

Steps:

  • Preheat the oven to 425 degrees F. Cut the squash in half lengthwise and scoop out the seeds. Rub all over with 1 teaspoon olive oil and season the cut sides with salt and pepper. Arrange cut-side down on a baking sheet and roast until very tender, about 30 minutes (a fork should easily pierce the skin). Set aside until cool enough to handle, then scoop out the squash into a bowl and discard the skin.
  • Heat the remaining 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the tortilla pieces and cook, stirring occasionally, until browned, 3 to 4 minutes. Add the carrots, red onion, chile, garlic, cumin, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the onion has softened, about 4 minutes.
  • Add the roasted squash, broth and 3 cups water. Bring to a boil, reduce the heat to medium low and simmer until the carrots are very tender, about 25 minutes. Remove from the heat and let cool slightly.
  • Working in batches, transfer the soup to a blender and puree until smooth; return to the pot. (Or puree the soup in the pot with an immersion blender.) Add up to 1 cup water if the soup is too thick and reheat if needed. Season with salt and pepper. Serve with toppings.

Nutrition Facts : Calories 212, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 299 milligrams, Carbohydrate 38 grams, Fiber 7 grams, Protein 6 grams, Sugar 10 grams

ROASTED WINTER SQUASH SOUP



Roasted Winter Squash Soup image

A delicious, versatile squash soup perfect for chilly fall and winter nights. Use butternut squash or pumpkin and it's a delicious addition to a holiday table. Source: Chef Joel Olson

Provided by Tracy K

Categories     Vegetable

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs butternut squash (acorn, or other winter squashes, etc)
1 tablespoon olive oil
2 tablespoons butter
1 onion, diced
2 cloves garlic, mashed to a paste
1/2 cup dry white wine
1/2 teaspoon thyme
1/2 tablespoon black peppercorns
2 bay leaves
1 tablespoon fresh parsley
4 cups chicken stock
salt & fresh ground pepper

Steps:

  • Heat oven to 400.
  • Cut the squash in half, seed it, and quarter it.
  • Brush well with olive oil and season liberally with salt and pepper.
  • Place cut side up in a baking dish and roast until squash is soft and browned at the edges, 45 minutes-1 hour.
  • When squash is tender throughout, scoop flesh from skin and set aside.
  • These steps can be done ahead of time and frozen for later use.
  • Cook onion in butter over medium low heat until soft.
  • Onion should be sweated, not cooked till brown or caramelized.
  • Add the garlic and cook for one minute.
  • Add the wine and cook, stirring frequently, until reduced to nearly dry (about ten minutes).
  • Combine the herbs and spices (thyme through fresh parsley) in a cheesecloth bundle/bouquet garni, add it to the pot.
  • Add the squash pulp to the pot.
  • Gradually add the chicken stock to desired thickness (you may not need all 4 cups), and bring to a boil.
  • Reduce heat to simmer, season with salt and pepper to taste.
  • Simmer soup for 20 minutes.
  • Remove cheesecloth bundle/bouquet garni, and puree soup with hand blender or food processor until it is the desired consistency.
  • Serve hot.

WINTER SQUASH SOUP



Winter Squash Soup image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 10

4 tablespoons (1/2 stick) unsalted butter
1 onion, chopped
1 medium tomato, cored, seeded and diced
2 garlic cloves, minced
2 jalapeno chiles, stemmed, seeded and chopped
1 1/2 pounds winter squash, such as West Indian pumpkin, peeled and cut into 1/2 inch cubes
3 cups stock or water
1 teaspoon coarse salt
2 cups whole milk
1/4 cup grated Manchego cheese

Steps:

  • Melt the butter in a large stockpot over moderate heat. Add the onion and saute until soft, about 5 minutes. Add the tomato, garlic, jalapeno and salt and cook 1 to 2 minutes longer. Add the squash and stock and simmer, covered, for about 20 minutes, or until the squash is falling apart and soup is thickened slightly. Puree soup with an immersion blender, or use a blender and return soup to a clean pan. Add the milk and heat gently. Stir in the cheese and adjust the seasonings.;

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