Best 20 Winter Squash Soup Recipes

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In the realm of culinary delights, winter squash soup stands as a comforting and nourishing dish that warms the soul on chilly days. This versatile soup offers a symphony of flavors, textures, and colors, making it a feast for both the palate and the eyes. Whether you prefer a classic creamy version or a hearty chunky rendition, there's a winter squash soup recipe here to tantalize your taste buds. Embark on a culinary journey as we explore a collection of delectable recipes that showcase the diverse culinary expressions of this autumnal delight. From the velvety smoothness of butternut squash soup to the rustic charm of roasted kabocha squash soup, each recipe promises a unique taste experience. So, gather your ingredients, prepare your taste buds, and let's dive into the enticing world of winter squash soup.

Here are our top 20 tried and tested recipes!

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.

ROASTED WINTER SQUASH AND APPLE SOUP



Roasted Winter Squash and Apple Soup image

This Roasted Winter Squash and Apple Soup is the an amazing fall dish, with both savory and sweet tastes mixing together for the perfect flavor profile. This recipe has been adapted from Dr. Andrew Weil's book "The Healthy Kitchen" (Knopf, 2005).

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h15m

Number Of Ingredients 9

1 large winter squash (about 2 1/2 pounds), such as butternut or kabocha, peeled, seeded, and cut into 2-inch pieces
2 medium onions, peeled and quartered
3 cloves garlic, peeled
2 apples, such as Granny Smith, peeled, cored, and quartered
2 tablespoons extra-virgin olive oil
Coarse salt
Chili powder, for seasoning (optional)
4 cups Andy's Vegetable Stock
Cilantro Walnut Pesto, for garnish (optional)

Steps:

  • Preheat oven to 400 degrees. In a large roasting pan, toss squash, onions, garlic, and apples with oil to coat. Season well with salt and chile powder. Roast, stirring every 10 minutes, until vegetables are fork-tender and lightly browned, about 40 minutes.
  • Transfer half the vegetables and 2 cups stock to a food processor; puree until smooth. Repeat with remaining vegetables and broth. Return pureed mixture to pot, thinning soup with stock, if necessary. Season with salt and chile powder; bring to a simmer over medium-low heat. Serve immediately, garnished with Cilantro Walnut Pesto, if desired.

Nutrition Facts : Calories 205 g, Fat 7 g, Fiber 5 g, Protein 3 g

ROASTED WINTER VEGETABLE AND SQUASH SOUP



Roasted Winter Vegetable and Squash Soup image

Winter squash and root vegetables are pan-roasted with herbs, then simmered in vegetable stock. I served this at Thanksgiving and it was unique, delicious, and vegan! Serve topped with chopped parsley (or sour cream, if you don't need this dish to be vegan.)

Provided by shangobunni

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

Time 1h

Yield 4

Number Of Ingredients 15

¼ cup olive oil
1 large onion, chopped
1 small sugar pumpkin - peeled, seeded, and cubed
1 small butternut squash - peeled, seeded, and cubed
2 carrots, cut into rounds, or more to taste
1 parsnip, cubed
1 small turnip, cubed
salt and ground black pepper to taste
4 sprigs fresh thyme
3 sprigs fresh rosemary
2 sprigs fresh sage
1 small bunch fresh parsley
3 bay leaves
2 cloves garlic, chopped, or more to taste
1 quart vegetable stock

Steps:

  • Heat olive oil in a deep skillet. Add onion and saute over medium heat for 3 to 4 minutes. Add pumpkin, butternut squash, carrots, parsnip, and turnip. Season with salt and pepper. Stir to combine. Cook for 5 minutes, uncovered, stirring occasionally.
  • Add thyme, rosemary, sage, parsley, and bay leaves to the pot, tucking the sprigs down into the vegetables so they can release their oils. Add garlic and continue to stir occasionally. Be careful not to let the garlic burn. Reduce heat and simmer, covered, for 5 minutes.
  • Heat vegetable stock in a separate pot. Add all the vegetables from the skillet. Check seasoning and adjust if necessary. Simmer until vegetables are tender, about 15 minutes. Retrieve all herb sprigs. Serve as is or allow soup to cool and blend in a blender to desired consistency.

Nutrition Facts : Calories 354.3 calories, Carbohydrate 56.9 g, Fat 15.2 g, Fiber 12.8 g, Protein 7 g, SaturatedFat 2.3 g, Sodium 345.9 mg, Sugar 11.1 g

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

I enjoy trying new recipes and adding different seasonings to enhance the flavor. This is a tasty way to serve squash.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 14

2 celery ribs, chopped
1 medium onion, chopped
1 garlic clove, minced
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups chicken broth
2 cups mashed cooked butternut, acorn or Hubbard squash
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon dried savory
1/4 teaspoon dried rosemary, crushed
1/8 to 1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1 cup half-and-half cream

Steps:

  • In a large saucepan, saute the celery, onion and garlic in butter until tender. Stir in flour until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the squash, parsley, salt, savory, rosemary and nutmeg and pepper. Simmer, uncovered, for 10 minutes or until heated through. Cool slightly., In a blender, process soup in batches until smooth. Return to the pan and heat through. Gradually stir in cream. Cook 5 minutes longer, stirring occasionally.

Nutrition Facts : Calories 170 calories, Fat 10g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 754mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein.

PURéED WINTER SQUASH SOUP WITH GINGER



Puréed Winter Squash Soup With Ginger image

One of the most comforting dishes you can make with winter squash is a puréed soup. I use rice to thicken this one, but you could also use a potato, or not add additional starch at all, as the squash itself has a lot of body. To enhance the flavor, this one calls for ginger, with a little lime juice and a swirl of yogurt added before serving.

Provided by Martha Rose Shulman

Categories     soups and stews, appetizer, side dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 13

1 tablespoon canola or rice bran oil
1 medium onion, chopped
1 carrot, diced
2 pounds peeled winter squash, like butternut or kabocha
2 garlic cloves, minced
1 tablespoon minced ginger
6 1/2 cups water, chicken stock or vegetable stock
1/3 cup rice
Salt and freshly ground pepper
1/2 teaspoon ginger juice (made by grating a teaspoon of fresh ginger, wrapping in cheesecloth and squeezing the cheesecloth)
Pinch of freshly grated nutmeg
1/2 lime
4 to 6 tablespoons plain yogurt

Steps:

  • Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and carrot. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the winter squash, garlic and minced ginger and cook, stirring, until the mixture smells fragrant, about 1 minute
  • Add the water or stock, the rice and salt to taste and bring to a boil. Reduce the heat, cover and simmer 45 minutes to 1 hour, until the squash is very tender
  • Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender, cover the top with a towel pulled down tight, rather than airtight with the lid. Return to the pot and heat through. Stir in the ginger juice, taste and season with salt and pepper. If desired, thin out with a little more water or stock
  • Ladle the soup into bowls and add a tablespoon of yogurt (more to taste), then slowly swirl the yogurt into the soup with a spoon. Squeeze a few drops of lime juice onto each serving and sprinkle with whisper of nutmeg

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 3 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1094 milligrams, Sugar 5 grams

WINTER SQUASH SOUP WITH GRUYèRE CROUTONS



Winter Squash Soup with Gruyère Croutons image

In France, this soup would be prepared with a baking pumpkin. A mixture of butternut and acorn squashes mimics the French pumpkin's exceptional taste and texture.

Categories     Soup/Stew     Milk/Cream     Blender     Cheese     Vegetable     Thanksgiving     Lunch     Butternut Squash     Winter     Bon Appétit     Fall     Halloween     Kid-Friendly     Small Plates

Yield Serves 8

Number Of Ingredients 17

Soup
1/4 cup ( 1/2 stick) butter
1 large onion, finely chopped
4 large garlic cloves, chopped
3 14 1/2-ounce cans low-salt chicken broth
4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)
4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage
1/4 cup whipping cream
2 teaspoons sugar
Croutons
2 tablespoons (1/4 stick) butter
24 1/4-inch-thick baguette bread slices
1 cup grated Gruyère 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.

PURéED WINTER SQUASH AND RED LENTIL SOUP



Puréed Winter Squash and Red Lentil Soup image

Here the tawny hue of the cooked lentils blends well with the sweet yellow-orange winter squash. If you're looking for Halloween colors for a dinner main dish or starter, look no further.

Provided by Martha Rose Shulman

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

2 tablespoons grapeseed oil
1 medium onion, minced
2 garlic cloves, minced
1 tablespoon plus 1 teaspoon minced fresh ginger
3 teaspoons yellow mustard seeds
2 teaspoons cumin seeds
1/2 teaspoon turmeric
1 medium butternut squash (about 1 1/2 pounds), peeled, seeded and diced (about 5 cups diced squash)
1 cup red lentils, rinsed
Salt
Black pepper
2 teaspoons butter or ghee
Plain yogurt, for garnish
Chopped cilantro, for garnish (optional)

Steps:

  • Heat oil over medium heat in large, heavy soup pot. Add onion and cook, stirring often, until tender, about 5 minutes. Add garlic, ginger, 1 teaspoon mustard seeds and 1 teaspoon cumin seeds and cook, stirring, until fragrant, 30 seconds to a minute.
  • Stir in turmeric, squash, red lentils and 2 quarts water. Turn up heat, add salt to taste and bring to a boil. Reduce heat to low, skim off foam, cover and simmer 35 to 45 minutes, until squash and lentils are tender. Taste and adjust salt.
  • Purée soup using an immersion blender or, working in batches, in a blender (pull a towel down over the top of blender to avoid hot splashes). Return to pot if using blender. Add black pepper, taste and adjust salt, and heat through.
  • Just before serving, heat butter over medium heat in a small skillet or saucepan and add remaining 2 teaspoons mustard seeds and 1 teaspoon cumin seeds. Cook, stirring, until seeds are lightly colored and fragrant, about 2 minutes. Stir into soup.
  • Serve with a generous dollop of yogurt and a sprinkling of cilantro if desired.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 414 milligrams, Sugar 4 grams, TransFat 0 grams

WINTER SQUASH SOUP WITH A SWEET HEAT



Winter Squash Soup with a Sweet Heat image

A delicious winter squash soup with a sweet heat taste. Brown sugar gives the sweetness and poblano and jalapeno peppers give the heat. This soup can be made with butternut, acorn, carnival, or delicata squash; it just needs to be a hard winter squash. This will get warmer from the peppers the longer it sits. If you like your soup a little thinner add water or additional chicken broth.

Provided by Molly

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

Time 2h25m

Yield 6

Number Of Ingredients 9

1 (4 pound) winter squash, halved lengthwise and seeded
1 tablespoon butter
1 large sweet onion, chopped
2 stalks celery, chopped
1 large poblano pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
32 ounces chicken broth
1 teaspoon salt
3 tablespoons brown sugar, or more to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place squash, cut-side down, in a baking pan and add 1-inch of water. Cover pan with aluminum foil.
  • Bake squash in the preheated oven until tender, about 1 hour. Cool until able to handle, about 15 minutes. Scoop flesh into a bowl and discard squash skin.
  • Melt butter in a large pot over medium heat. Cook and stir onion, celery, poblano pepper, and jalapeno pepper in hot butter until softened but not browned, about 15 minutes.
  • Stir chicken broth, cooked squash, and salt into onion mixture; bring to a boil. Reduce heat to low and simmer until flavors blend, about 30 minutes.
  • Blend soup with an immersion blender or in batches in a blender until smooth. Stir brown sugar into soup; simmer for 10 minutes. Adjust brown sugar to taste.

Nutrition Facts : Calories 173.3 calories, Carbohydrate 37 g, Cholesterol 8.9 mg, Fat 2.8 g, Fiber 5.6 g, Protein 4.3 g, SaturatedFat 1.3 g, Sodium 1162.9 mg, Sugar 15.6 g

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.;

DR. WEIL’S ROASTED WINTER SQUASH AND APPLE SOUP WITH WALNUT CILANTRO PESTO



DR. WEIL’S ROASTED WINTER SQUASH AND APPLE SOUP WITH WALNUT CILANTRO PESTO image

Categories     Soup/Stew     Vegetable     Side

Yield 4

Number Of Ingredients 14

1 large winter squash (about 2 1/2 pounds), such as butternut,
buttercup or kabocha; peeled, seeded and cut into 2-inch pieces
2 medium onions, peeled and quartered
3 garlic cloves, peeled
2 tart, firm apples, peeled, cored and quartered
2 tablespoons extra-virgin olive oil
Salt and red chile powder to taste
4 to 5 cups vegetable broth
Cilantro-Walnut Pesto
1 cup walnut pieces
2 cups cilantro leaves, washed, drained and stemmed
1 green jalapeño pepper, seeded and chopped
1 teaspoon salt, or to taste
2 tablespoons cider vinegar

Steps:

  • 1. Preheat oven to 400 degrees. In a large roasting pan, toss the squash, onions, garlic and apples with the oil to coat. Season well with the salt and chile. Roast, stirring every 10 minutes, until the vegetables are fork tender and lightly browned, about 40 minutes. 2. Put half of the vegetables and 2 cups of the broth in a food processor and purée until smooth. Repeat with the remaining vegetables and broth. Return puréed mixture to the pot. If the soup is too thick, add more broth. Correct the seasoning and heat to a simmer. 3. Serve in warm bowls with dollops of cilantro-walnut pesto. PESTO 1. Put the walnuts in a food processor and grind them fine. 2. Add the cilantro, jalapeño pepper, salt, vinegar and 2 to 3 tablespoons of water and blend. Blend in a little more water if necessary to make a thick sauce. Taste and correct the seasoning, adding more salt if necessary.

WINTER SQUASH SOUP



Winter Squash Soup image

I developed this recipe for my family. It was such a hit, I decided to share it! The Cinnamon Croutons put the "wow" in this recipe!

Provided by JazzyCooking with S

Categories     Vegetable

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs winter squash, i use acorn & butternut together when i make this recipe (butternut, acorn, pumpkin, etc.)
1 cup onion, diced
1 cup leek, diced
1 1/2 cups carrots, diced
1 1/2 tablespoons butter
2 quarts vegetable stock
1/4 teaspoon allspice, ground
1 teaspoon ginger, fresh grated
salt (to taste)
white pepper (to taste)
apple, -firm and tart (as desired)
cinnamon crouton (as desired)

Steps:

  • Cut squash in half, remove seeds and place squash face down on an oiled baking sheet. Bake about 30-45 minutes (depending upon size) in a preheated 350 degree F oven until soft.
  • While squash is baking, heat the butter in a heavy soup pot over medium low heat. Add onions, leeks, and carrots. Sweat until soft. Do not brown. Add vegetable stock to soup pot and bring to a gentle simmer.
  • When squash is done, scoop cooked squash from the. Add squash to the soup pot. Continue to simmer about 30 minutes, or until vegetables are thoroughly cooked and softened.
  • Puree soup mixture in a blender or food processor. This may require several batches. Strain soup through a medium mesh strainer and discard the solids.
  • Season with allspice, ginger, salt and pepper. Portion soup into individual bowls. Slice apples very thin and arrange attractively on top of soup. Garnish with Cinnamon Croutons.
  • **Cinnamon Croutons - take day old bread & cube. Place bread in a large zip style bag. Add some cinnamon, sugar, nutmeg, and melted butter. Shake well until all bread is coated. Bake in pre-heated 400 degree over till golden. You may have to stir them once during cooking.
  • Recipe written by Sherry Schie, Jazzy Cooking with Sherry, LLC.

CREAMY WINTER SQUASH SOUP WITH HERBED CROSTINI



Creamy Winter Squash Soup with Herbed Crostini image

At the buffet table, ladle this velvety squash soup into lusterware cups from Martha's extensive collection.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 11

1 ounce (2 tablespoons) unsalted butter
1 medium onion, finely chopped (1 cup)
2 small garlic cloves, minced (2 teaspoons)
Coarse salt and freshly ground pepper
2 stems fresh rosemary
4 fresh sage leaves
2 pounds buttercup, butternut, Hubbard, or kabocha squash, peeled, seeded, and cut into 2-inch cubes
1 pound Yukon Gold potatoes (about 2 medium), peeled and cut into 2-inch cubes
3 cups homemade or store-bought low-sodium chicken stock, plus more if needed
2 cups water, plus more if needed
Herbed Crostini

Steps:

  • Melt butter in a medium stockpot over medium heat. Add onion, garlic, and 1 teaspoon salt. Cook, stirring occasionally, until onion is translucent, about 5 minutes.
  • Place rosemary and sage on a small square of cheesecloth, and tie with kitchen string. Stir in the herb sachet, squash, potatoes, stock, and water. Bring to a boil, then reduce heat to a simmer, and cook until vegetables are soft, about 15 minutes. Discard herb sachet. Let cool slightly.
  • Working in batches, puree soup in a blender until smooth. Adjust to desired consistency with stock or water. Season with salt and pepper. Serve with crostini.

ORANGE-SCENTED WINTER SQUASH AND CARROT SOUP



Orange-Scented Winter Squash and Carrot Soup image

I was looking around for new approaches to winter squash and found a wonderful looking recipe in "Plenty More," the latest collection from Yotam Ottolenghi, for roasted butternut squash with buckwheat polenta. The squash was seasoned with allspice, cardamom, and orange peel, among other things, and I was inspired to try these seasonings in a soup. I tied the spices, herbs and orange peel into a cheesecloth bag and simmered them in the soup to great effect. The essence of orange is especially appealing.

Provided by Martha Rose Shulman

Categories     dinner, lunch, appetizer, main course

Time 1h15m

Yield Serves 4 to 6

Number Of Ingredients 18

6 allspice berries
4 green cardamom pods, lightly crushed
2 bay leaves
2 thyme sprigs
10 peppercorns
Strips of zest from 1 orange
2 tablespoons extra virgin olive oil
1 medium onion, chopped
1/2 pound carrots, diced
2 pounds peeled winter squash, such as butternut or kabocha
2 garlic cloves, minced
6 cups water, chicken stock or vegetable stock
1 medium potato (about 5 ounces)
Salt and freshly ground pepper
1/2 cup fresh orange juice or additional stock or water
Cayenne to taste
1/4 cup cooked black quinoa
1 tablespoon toasted pistachio oil

Steps:

  • Cut a square piece of cheesecloth to make a bag for spices, herbs and orange peel. Place allspice berries, cardamom cloves, bay leaves, thyme sprigs and strips of orange zest on cheesecloth. Fold two ends over, then roll up the cheesecloth like a burrito and tie tightly with kitchen string.
  • Heat olive oil over medium heat in a large, heavy soup pot or Dutch oven and add onion and carrots. Cook, stirring, until tender, about 5 minutes. Add winter squash and garlic and cook, stirring, until the mixture smells fragrant, about 1 minute. Add water or stock, potato, spice bag, and salt to taste and bring to a boil. Reduce heat, cover and simmer 45 minutes to 1 hour, until squash is very tender. Remove spice bag but first press it against side of the pot to extract liquid.
  • Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender cover the top of the jar with a towel pulled down tight, rather than airtight with the lid. Return to pot and whisk in the orange juice (or additional stock or water). Taste, adjust seasonings, and heat through.
  • Toss quinoa with 1 teaspoon of the pistachio oil. Ladle the soup into bowls and top with some of the quinoa. Drizzle a little more oil over each bowl and serve.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 6 grams, Carbohydrate 32 grams, Fat 8 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 1191 milligrams, Sugar 7 grams, TransFat 0 grams

WINTER SQUASH IN COCONUT MILK (FUSION SOUP)



Winter Squash in Coconut Milk (Fusion Soup) image

Is it sweet? Is it savory? Eat it warm? Eat it cold? Puree it? Leave it chunky? Yes to all! Start or finish the meal; add more brown sugar or honey if you like it sweeter. It's good every which way. For a low fat version, skip the butter and use lite coconut milk. From Mark Bittman in the New York Times. Prep time does not include time to cool.

Provided by Chef Kate

Categories     Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs winter squash, like butternut, peeled, seeded and cut into big chunks (or sweet potatoes)
2 tablespoons butter (optional)
2 (3 cup) cans coconut milk
1/2 cup brown sugar (or to taste)
1 pinch salt
1/2 teaspoon vanilla extract

Steps:

  • In a saucepan, combine squash, butter, coconut milk, sugar and salt and bring to a slow boil.
  • Cook, stirring, until squash is very tender, 15 to 20 minutes.
  • Cool to room temperature or refrigerate.
  • Just before serving, stir in vanilla.
  • Purée mixture in a blender or leave it chunky; serve cold or at room temperature.

PUREED WHITE BEAN AND WINTER SQUASH SOUP



Pureed White Bean and Winter Squash Soup image

This savory pale orange potage makes a comforting winter meal. White beans (and beans in general) are one of the best sources of fiber you can find, and they're a great source of protein as well.

Provided by Martha Rose Shulman

Time 2h15m

Yield Serves 6

Number Of Ingredients 13

1 pound white beans (such as navy beans, small white beans, or cannelini), washed, picked over and soaked for 6 hours o overnight in 2 quarts water
2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 1/2 quarts water
A bouquet garni made with a bay leaf, a couple of sprigs each thyme and parsley, and 2 sage leaves
Salt to taste
2 leeks, white part only, well washed and chopped
1 pound winter squash, peeled, seeds and membranes removed, and diced
Freshly ground pepper to taste
Slivered fresh sage leaves
Garlic croutons (toast slices country bread or baguette, rub with a cut clove of garlic, and cut the toasted bread into cubes; optional)
A light drizzle of extra virgin olive oil (optional)

Steps:

  • Drain the beans. Heat 1 tablespoon of the olive oil in a large, heavy soup pot over medium heat and add the onion. Cook gently until tender, about 5 minutes, and add 2 of the garlic cloves and 1/2 teaspoon salt. Stir together for about 30 seconds, then add the drained beans and the water. Bring to a boil and skim off foam. Add the bouquet garni, reduce the heat, cover and simmer 1 hour.
  • Meanwhile, heat the remaining olive oil in a wide, heavy skillet over medium heat and add the leeks and 1/2 teaspoon salt. Cook gently, stirring, until tender, about 3 minutes, and add the remaining garlic and the squash. Cook, stirring, until the garlic is fragrant and the squash is coated with oil and just beginning to soften, about 2 minutes. Remove from the heat and stir into the beans. Add salt to taste and continue to simmer for another 30 minutes to an hour, until the beans and vegetables are thoroughly tender and falling apart. Taste and adjust salt. Remove the bouquet garni.
  • Using an immersion blender or a food mill fitted with the fine or medium blade, puree the soup. Heat through, taste and adjust salt, and add pepper to taste. Serve, garnishing each bowl with slivered sage leaves, (optional) garlic croutons and an optional drizzle of olive oil.

Nutrition Facts : @context http, Calories 351, UnsaturatedFat 4 grams, Carbohydrate 60 grams, Fat 5 grams, Fiber 14 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 1400 milligrams, Sugar 5 grams

WINTER BUTTERNUT SQUASH SOUP



Winter Butternut Squash Soup image

This came from Gourmet Magazine. I had Butternut Squash Soup for the 1st time ever on one of my fishing trips. Surprizingly, I loved it so came home and found this recipe. Now my guess is that if a 2 year little boy loves it, it is probably a winner. Whenever I try new recipes I share with my neighbors. Ryan, the little boy across the street loved it.

Provided by Gone Fishin

Categories     Low Protein

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1 medium butternut squash (about 2 1/4 pounds)
nonstick vegetable oil cooking spray
1 medium onion, chopped (about 1 cup)
1 tablespoon freshly grated gingerroot (optional)
3 tablespoons unsalted butter
3 cups chicken broth
1 -2 cup water, as needed
salt and pepper
sour cream (to garnish)

Steps:

  • Cut squash in half lengthwise, and scoop out the seeds. Arrange the halves cut side down in roasting pan that has been sprayed with nonstick vegetable oil spray. Bake squash in the oven for 40-45 minutes or until very tender. Set aside to cool. When the squash is completely cool, scoop the flesh from the skin. While the squash is baking, cook the onion and the ginger in the butter in a saucepan, over moderately low heat, for 5 minutes or until the onion is softened, Add the broth and simmer the mixture for 10 minutes, covered. Add the squash pulp to the sauce pan. Transfer the mixture to a blender or food processor, in batches, and puree until smooth. Add enough water to achieve the desired consistency, and salt and pepper to taste. Return the soup to the sauce pan and cook over moderate heat until it is hot. Garnish each portion with the heaping teaspoon of low-fat sour cream.

SPICY WINTER SQUASH SOUP



Spicy Winter Squash Soup image

Spicy and satisfying soup! Olive oil can be cut back to a drizzle for those looking to lighten their fat intake. NOTE:If using curry powder...replace basil with cilantro or parsley.

Provided by Lorrie in Montreal

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 1/2 teaspoons cajun seasoning or 2 1/2 teaspoons curry powder
1 1/2 lbs winter squash
2 -3 teaspoons fresh ginger, peeled and minced
1 liter skim milk
2 cups sweet onions, diced
1 cup celery, diced
1 tablespoon garlic, minced
4 teaspoons olive oil
10 ounces frozen corn kernels
10 ounces frozen green beans or 10 ounces frozen green peas
3/4 cup fresh basil leaf, chopped

Steps:

  • Trim edges of squash, cut into four pieces, remove seeds.
  • Steam 12-15 minutes until soft.
  • Scrape the squash from the skin into a blender, add ginger and 2 1/2 cups milk; purée.
  • Sauté onion, celery and garlic in 3 teaspoons olive oil until onions are soft.
  • Reduce heat to low, stir in Cajun spice mix. Stir for 30 seconds, add squash purée and remaining milk.
  • Bring to a boil, simmer for 15 minutes.
  • Add corn and green beans and continue to simmer.
  • Stir in basil.
  • Season with salt to taste.

Nutrition Facts : Calories 331.7, Fat 6.2, SaturatedFat 1.3, Cholesterol 5.1, Sodium 189.2, Carbohydrate 59.3, Fiber 8.1, Sugar 8.6, Protein 16.2

GOLDEN WINTER SOUP - BUTTERNUT SQUASH



GOLDEN WINTER SOUP - BUTTERNUT SQUASH image

Categories     Soup/Stew

Number Of Ingredients 12

2 tablespoons butter
5 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
2 cups (1/2-inch) cubed peeled russet potato (about 12 ounces)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups sliced leek (about 2 medium)
4 cups fat-free, less-sodium chicken broth
1 cup half-and-half
12 ounces baguette, cut into 16 slices
3/4 cup (3 ounces) shredded Gruyère cheese
3 tablespoons chopped chives
Freshly ground black pepper (optional)

Steps:

  • Preheat broiler. Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Place half of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half-and-half. Cover and keep warm. Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden. Ladle 1 cup soup into each of 8 bowls; top each serving with about 1 teaspoon chives. Serve 2 bread slices with each serving. Garnish with freshly ground black pepper, if desired. Wine note: This is one vegetable soup that can easily handle a lighter red wine. Stick with the French theme and look for bargains from Burgundy, like Louis Jadot Pinot Noir 2005 ($20). This wine has pretty red berry fruit, great balance, and gentle tannins that make it ideal for lower-fat dishes. The underlying earthy, leathery flavors bring out the rustic nuances of the potatoes and squash. -Jeffery Lindenmuth Yield: 8 servings CALORIES 329 (30% from fat); FAT 10.9g (sat 6.2g,mono 3g,poly 0.9g); IRON 3.2mg; CHOLESTEROL 30mg; CALCIUM 217mg; CARBOHYDRATE 46.7g; SODIUM 813mg; PROTEIN 12.8g; FIBER 4.8g Cooking Light, JANUARY 2008

BAKED WINTER SQUASH SOUP



BAKED WINTER SQUASH SOUP image

Categories     Soup/Stew     Squash

Number Of Ingredients 13

2 acorn squash (about 2 pounds each)
2 butternut squash (ditto)
8 Tbsp unsalted butter
8 teaspoon dark brown sugar
3 carrots, peeled and halved
1 large onion, thinly sliced
10 cups chicken stock
3/4 teaspoon ground mace
3/4 teaspoon ground ginger
pinch cayenne
pepper salt to taste
creme fraiche for garnish
snipped fresh chives for garnish

Steps:

  • Preheat oven to 350F. Cut squash in half lengthwise. Scoop out seeds. Place squash halves in roasting pan. Place 1 tablespoon of butter and 1 teaspoon of brown sugar in cavity of each squash half. Arrange carrots and onion slices around the squash. Pour 2 cups of the stock in the pan, cover tightly with aluminum foil and bake for 2 hours. Remove pan from oven and allow vegetables to cool slightly. Scoop squash pulp out of skins and place in a soup pot. Add carrots onions and cooking liquid. Add remaining 8 cups chicken stock and mace, ginger, cayenne, and salt. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Puree the soup in batches in blender or food processor until smooth. Return it to the pot, adjust the seasonings, and heat through. Serve each portion garnished with a dollop of creme fraiche (below) and sprinkling of chives.

Tips:

  • Carefully select your squash: Choose firm, heavy squash with deep coloring for the best flavor. Avoid any squash with blemishes or soft spots.
  • Roast the squash before pureeing it: Roasting the squash brings out its natural sweetness and caramelized flavor. Be sure to roast the squash until it is tender but not mushy.
  • Use a variety of spices: Don't be afraid to experiment with different spices to create a unique flavor profile for your soup. Some common spices that pair well with butternut squash include cinnamon, nutmeg, ginger, and cumin.
  • Add a touch of cream or yogurt: A dollop of cream or yogurt can help to balance out the sweetness of the squash and add a creamy texture to the soup.
  • Serve with a side of crusty bread or crackers: crusty bread or crackers are the perfect accompaniment to a bowl of warm and comforting winter squash soup.

Conclusion:

Winter squash soup is a delicious and nutritious way to warm up on a cold day. With its rich flavor and creamy texture, this soup is sure to be a hit with the whole family. So next time you're looking for a comforting and easy-to-make meal, give this butternut squash soup recipe a try. You won't be disappointed!

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