AUTUMN SQUASH SOUP
Great butternut squash soup.
Provided by ma3145tt
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Spread butternut squash cubes onto a baking sheet; season with 1 teaspoon salt and cinnamon.
- Roast squash in preheated oven until fork-tender, about 30 minutes.
- Melt coconut oil in a large pot over medium-high heat. Stir curry powder and a few dashes salt into the oil. Saute apple and onion in the seasoned coconut oil until softened, about 10 minutes.
- Pour vegetable broth and almond milk into the pot; add butternut squash and bring the liquid to a boil. Reduce heat to medium-low and simmer about 20 minutes; season with salt.
- Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.
Nutrition Facts : Calories 82.2 calories, Carbohydrate 15.7 g, Fat 2.3 g, Fiber 2.9 g, Protein 1.4 g, SaturatedFat 1.6 g, Sodium 505.5 mg, Sugar 6.5 g
ROASTED AUTUMN VEGETABLE SOUP
Roasting sweet potatoes, carrots and parsnips brings out their best features. Blend them, and you have a warm, healthy soup for a cool fall night. -Stephanie Flaming, Woodland, California
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings (4 quarts).
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Peel and cut sweet potatoes, carrots and parsnips into 1-1/2-in. pieces; place in a large bowl. Add onions and garlic cloves; drizzle with oil and toss to coat. Divide mixture between 2 greased 15x10x1-in. baking pans. Roast 40-50 minutes or until tender, stirring occasionally., Transfer vegetables to a Dutch oven. Add broth, milk, salt and pepper. Bring to a boil; simmer, uncovered, 10-15 minutes to allow flavors to blend., Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. Sprinkle servings with minced herbs.
Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 1251mg sodium, Carbohydrate 43g carbohydrate (18g sugars, Fiber 7g fiber), Protein 6g protein.
AUTUMN SOUP
I received this recipe from my daughter Janet. It's a wonderful way to enjoy fall's bounty...and it freezes well, too.-Irene Dee, Ogilvie, Minnesota
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8-10 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- Puree tomatoes in a blender; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomatoes and remaining ingredients. Bring to a boil; reduce heat and simmer 25-30 minutes or until the vegetables are tender. Discard bay leaf before serving.
Nutrition Facts : Calories 127 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 193mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.
AUTUMN SQUASH SOUP
If you've never tried a butternut squash soup or pumpkin soup, then you're missing out...especially if you're a lover of sweets. Squash soup is one of my favorite things to eat in the fall and winter. When cooked, winter squashes turn soft and sweet, making them extremely versatile and comforting to eat when the weather is cool. Winter squashes like acorn and butternut squash can be hard to cut, so I like to slice them in half vertically, bake them, and then scoop out the flesh to use in a recipe. This way I don't have to kill my arm trying to cut up the squash when it's still hard as a rock.
Provided by dessertmaker
Categories Vegetable
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cut the squashes in half vertically and arrange them face-up on a sheet pan. Drizzle 1 tablespoon of olive oil on top of the squash and bake in the oven at 400 degrees for about an hour. Remove the squash when it's tender and soft. Set aside to cool.
- Chop up the onion, garlic, and jalapeño and put them in a big soup pot with the other tablespoon of olive oil over medium heat. Saute for about 10 minutes until the vegetables begin to soften, stirring frequently. Add in the vegetable stock, coconut milk, and a sprinkle of salt and pepper. Chop up the sage and thyme and add it to the pot and stir. Remove the squashes from their skins by either scooping out the flesh or cutting into big moons and slicing like a cantaloupe. Drop the cooked squash into the soup. Pour in the maple syrup (optional) and stir.
- Puree the soup with an immersion blender or with your food processor or blender. When the soup is smooth, it's ready to eat. Adjust seasonings to your taste.
- Tip 1: Try adding a little curry powder to this recipe for an extra kick of flavor. I love curry seasonings in squash soup, and I bet it would be a nice addition if you're a curry lover.
- Tip 2: This makes a pretty thick soup. If you like it a little thinner, you can always increase the amount of vegetable stock in the recipe.
- Autumn Squash Soup.
AUTUMN GOLD SQUASH SOUP
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Bake or boil the squash. To bake, halve the squash and scoop out the seeds. Place the squash halves cut side down on an oiled baking sheet and cover loosely with aluminum foil. Bake at 350 degrees until tender, about one hour. Scoop out the pulp and discard the skin. To boil, peel the squash, halve it, and scoop out the seeds. Cut it into chunks and place them in a saucepan with water to cover. Bring the water to a boil and cook until the squash is tender, about 15 minutes. Drain and reserve the liquid.
- Meanwhile, saute the chopped onion in the oil with the nutmeg, cinnamon, thyme, and bay leaves until the onion is translucent. Add the diced carrot and celery and the water (if you boiled the squash, use the reserved liquid). Cover and simmer until the carrots are Tender. Remove the bay leaves.
- In a blender or food processor, puree the cooked squash, the onioncarrot mixture, and the juices in batches. Gently reheat the soup. Add salt and pepper to taste.
AUTUMN HARVEST SOUP
I started developing this soup for a RecipeZaar cooking contest. Finally finished it, a bit too late for the contest! A hearty soup, add bread and you have dinner.
Provided by Galley Wench
Categories Vegetable
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a heavy bottomed soup pot and saute bacon for 3 minutes.
- Pour off any excess fat.
- Add onions and garlic continuing to cook until onions are softened.
- Add leeks, celery, carrots, butternut squash and soaked white beans along with thyme and rosemary.
- Saute for 2 more minutes. Pour in chicken stock and bring to a boil.
- Turn down heat and simmer slowly for 1 1/2 hour or until beans are tender.
- Adjust final seasoning.
PRETTY AUTUMN SOUP
Carrots, squash and sweet potato combine to make a healthy and colorful soup, which I especially enjoy during the fall. -Margaret Allen, Abingdon, Virginia
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place the squash, sweet potato and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 12-16 minutes or until tender. Cool slightly. Transfer to a food processor; add juice concentrate. Cover and process until smooth. , Transfer to a large saucepan; stir in the milk, salt and pepper. Cook and stir over low heat until heated through (do not boil). Top each serving with 1-1/2 teaspoons sour cream, 1 teaspoon chives and 1/2 teaspoon sesame seeds.
Nutrition Facts : Calories 166 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 190mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges
PEAR AND AUTUMN-VEGETABLE SOUP
Sweet turnip and pumpkin meet Bartlett pears in this Pear and Autumn-Vegetable Soup touched with sage, finished with cream, and garnished with oven-dried pear slices.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees. Using a mandoline or a very sharp knife, cut 2 medium pears lengthwise into paper-thin slices. Arrange the slices in a single layer on a rimmed baking sheet. Bake until pears are dry, about 1 hour. Let cool completely on sheet on a wire rack.
- Meanwhile, peel remaining 4 pears; halve lengthwise, and core. Place pears, pumpkin, turnip, sage, and 1 teaspoon salt in a 4-quart stockpot. Cover with water (at least 4 cups). Bring to a boil. Reduce heat, and simmer until vegetables are tender, about 20 minutes.
- Pour mixture through a sieve into a medium bowl, reserving broth and discarding sage. Puree solids in a food processor or blender, adding up to 1/2 cup reserved broth as needed.
- Return puree to the pot. Stir in 3 to 4 cups reserved broth to achieve desired consistency. Bring soup to a simmer over medium-low heat. Whisk in cream, remaining 1/2 teaspoon salt, and the pepper. Serve garnished with dried pears.
PANERA BREAD'S AUTUMN SQUASH SOUP RECIPE - (4.2/5)
Provided by MaryA.
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F. Peel squash. Remove seeds and cut in chunks. Place in baking dish or on cookie sheet and drizzle with oil. Sprinkle generously with salt and pepper. Bake at 450°F for 25 to 30 minutes or until fork tender. Mash squash with a potato masher and place in a large stock pot. Add pumpkin, apple juice, half-and-half and vegetable broth. Puree ingredients with an immersion blender until well mixed. Add honey, curry, cinnamon, salt and pepper and heat through about 10 to 15 minutes at a low simmer. To serve, garnish bowls of soup with roasted pumpkin seeds.
AUTUMN VEGETABLE SOUP WITH CHEESY TOASTS
A satisfying low-fat soup that's packed with wholesome vegetables and filling chickpeas. Serve with slices of toasted cheese-topped baguette to dip in
Provided by Good Food team
Categories Dinner, Soup
Time 35m
Number Of Ingredients 13
Steps:
- Put the vegetables into a large saucepan with the garlic, rosemary, stock and sugar. Season well, stir, bring to a simmer and cover. Cook gently for 15 minutes or until the vegetables are just tender.
- Preheat the grill to high. Whizz the tomatoes in a food processor or blender until smooth, then tip into the vegetables with the chickpeas and parsley. Gently heat through, stirring now and then.
- For the toasts: rub both sides of the bread with the garlic. Grill on one side until golden, turn the bread over, cover with edam and grill until it's bubbling. Serve at once with the piping hot soup.
Nutrition Facts : Calories 343 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 1 grams sugar, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 2.2 milligram of sodium
AUTUMN GOLD BUTTERNUT SQUASH SOUP
Make and share this Autumn Gold Butternut Squash Soup recipe from Food.com.
Provided by Diana Adcock
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook the squash-I boil it for this recipe and use the broth in place of the water called for.
- Saute the chopped onion in the oil with the spices and bay until onion is translucent.
- Add the carrot and celery and the squash water.
- Cover and simmer until carots are tender.
- REmove bay leaves Puree the veg and squash, whisk in juices return to a simmer, taste and add salt and pepper.
COPYCAT AUTUMN SQUASH SOUP
This is a copycat version of that fancy sandwich shop's autumn squash soup. Serve with sunflower seeds or pepitas sprinkled on top!
Provided by ChihuahuaKlaudia
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium heat. Add onions and cook until translucent and soft, 3 to 5 minutes. Add pumpkin, squash, apple juice, and broth. Stir well to combine. Cook over medium heat for 5 minutes. Add honey, sugar, curry powder, and salt. Cook another 10 minutes before adding cream. Heat until soup is warmed through, another 2 minutes. Serve immediately.
Nutrition Facts : Calories 433.9 calories, Carbohydrate 63.3 g, Cholesterol 50.9 mg, Fat 21.2 g, Fiber 6.2 g, Protein 3.7 g, SaturatedFat 9.7 g, Sodium 539.6 mg, Sugar 44.6 g
RUSTIC AUTUMN SOUP
This recipe is a great way to use the harvest of fall. The rich, velvety soup makes a special first course, and the flavors of root vegetables really shine with a subtle sweetness from apple. -Denice Hageli, Elmhurst, Illinois
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 13 servings (3-1/4 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, combine the first 14 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Discard bay leaves. Cool slightly., In a blender, process soup in batches until smooth. Return all to the pan; add cream and heat through. Garnish with additional cooked vegetables and/or apples and chives.
Nutrition Facts : Calories 134 calories, Fat 4g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 384mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
AUTUMN ESSENTIALS: RUSTIC CHICKEN SOUP/STEW
When the nights begin getting longer, and the temperature begins to drop, a good hearty soup or stew is the outright quintessential comfort food... I can't image the Autumn/Winter season without soup and stews on my weekly menu rotation. And on my list of the top-ten recipes, this one emerges pretty close to the...
Provided by Andy Anderson !
Categories Chicken Soups
Time 45m
Number Of Ingredients 14
Steps:
- 1. PREP/PREPARE
- 2. Gather your ingredients.
- 3. Melt the butter in a saucepan, over medium heat.
- 4. When the foaming subsides, add the wine, lemon juice and 1/2 cup of chicken stock.
- 5. Chef's Note: This is a standard base for many hearty soups and stews. If you don't want to use the white wine, you can always substitute an equal amount of white grape juice.
- 6. Bring to a simmer, and allow the liquid to slowly reduce by half, about 10 to 12 minutes.
- 7. Mix in the cream.
- 8. Add the remainder of the chicken stock.
- 9. Chef's Note: If you are using store-bought chicken stock, or (heaven forbid) broth. Then, when you season the soup watch the salt.
- 10. Add the flour and water to a small bowl, and whisk together.
- 11. Add to the pot, and simmer until it begins to thicken, about 3 to 5 minutes.
- 12. Add the carrots, and continue to simmer for 10 - 12 minutes.
- 13. Add the onions, celery, , and then bring the pot back up to a simmer.
- 14. Continue to simmer for 10 to 12 minutes.
- 15. Add the chicken, and then let it warm up with the soup, about 5 minutes.
- 16. Chef's Note: Although I am a big fan of brining chicken breasts, for this recipe, don't. It isn't necessary, and it will add unwanted additional salt.
- 17. Chef's Tip: If you want to add an additional level of flavor to this dish, then salt & pepper the chicken breasts, and sauté them in a bit of olive oil and sweet butter. When they are cooked, tear them into rustic pieces, and pour the liquid from the sauté pan into the pot, when you add the chicken stock in step 8.
- 18. VARIATIONS ON A THEME
- 19. Dumplings: After you add the chicken, drop your dumplings on the top of the soup, cover, and allow to slowly simmer, for 10 to 12 minutes. Here's an excellent dumplings recipe: https://www.justapinch.com/recipes/bread/other-bread/autumn-essentials-herb-cheddar-dumplings.html
- 20. Pasta: Get you favorite egg noodles and stir into the soup. Follow package directions as to how long the noodles need to cook. If you are using homemade egg noodles (YUM) they will only need about 3 to 5 minutes in the liquid before they are cooked. Here's an excellent egg noodle recipe: https://www.justapinch.com/recipes/main-course/pasta/master-recipe-egg-noodle-dough.html?p=4
- 21. Chef's Note: If you don't want to make your own dumplings, or pasta, no worries. Just pick up your favorite brand at the local grocer. However, if you take the time to make homemade (it really isn't that difficult), you will be glad that you did.
- 22. PLATE/PRESENT
- 23. Serve in nice bowls with a few friends. Enjoy.
- 24. Keep the faith, and keep cooking.
- 25. If you enjoyed this recipe, and would like to be notified when I post more yummy food, just click here to follow me: https://www.justapinch.com/my/favorites/add/id/747894
AUTUMN PUMPKIN AND SQUASH SOUP
This hearty soup makes a great fall meal, served with a salad and some warm crusty bread (we usually have a whole wheat baguette), or use it as a first course. It is derived from a Pumpkin Soup recipe I found several years ago in The Wine Spectator. For a dressy presentation garnish with a bit of Creme Fraiche and some julienned prosciutto. I've made this recipe using brown sugar and also substituting Spenda and my family has not noticed a difference. I have also substituted low fat evaporated milk for the heavy cream with no issues in the final result. This soup can be prepared up to 24 hours before serving. re-heat over very low heat prior to serving.
Provided by Simply Chris
Categories Vegetable
Time 2h
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Slice the pumpkin and squashes in half and place cut side down in a shallow baking pan with just enough water to cover the bottom of the pan.
- Bake for 45-60 minutes, or until tender.
- During cooking, add hot water to the pan as needed to prevent from burning.
- While the squash is roasting, cook the onions, ginger and butter in a large heavy pan over very low heat for about 45-50 minutes until onions are reduced in bulk and very soft.
- Be careful not to burn the onions.
- Remove the pumpkin and squash from the oven and cool until easy to handle.
- Scoop out the meat from the roasted pumpkin and squash and add to the cooked onions.
- Add the stock and bring to a simmer.
- Puree the soup in small batches in a blender or food processor, then return it to the pot.
- Add the cream and reheat (do not bring back to boil or simmer).
- If the soup is too thick, add more stock until the desired consistency is reached.
- Season with the salt, sugar substitute, nutmeg and cayenne pepper.
Nutrition Facts : Calories 348.3, Fat 22.1, SaturatedFat 13, Cholesterol 69.1, Sodium 629.6, Carbohydrate 33.8, Fiber 3.7, Sugar 10.5, Protein 7.2
AUTUMN HARVEST PUMPKIN SOUP
Make and share this Autumn Harvest Pumpkin Soup recipe from Food.com.
Provided by Charlotte J
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in-a small saucepan.
- When moderately hot, add the onion and saute until tender.
- Add the pumpkin, tomato, broth, salt, and pepper.
- Cover and cook for 8 to 10 minutes, stirring frequently.
- Carefully pour the hot mixture into a blender puree until smooth.
- Gradually add the milk and blend well.
- Return to heat to warm.
- Sprinkle with nutmeg before serving.
AUTUMN TOMATO AND ROOT VEGETABLE SOUP
This tasty soup has a mildly sweet flavor and provides a warm rounded meal for a cool autumn evening. Also works great for a make-ahead weeknight meal! It freezes well, so make plenty and have freezer meals for later.
Provided by nofussvegetarian
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir yellow onion, leeks, sweet potato, beet, and garlic in hot oil until the onion is translucent, 5 to 7 minutes.
- Pour tomatoes and water into the pot; add spinach and stir. Season soup with salt and pepper. Reduce heat to medium-low and simmer soup until the vegetables are soft, about 35 minutes.
- Blend soup with an immersion blender until smooth. Stir garbanzo beans into the soup; cook until beans are heated, about 5 minutes.
Nutrition Facts : Calories 180 calories, Carbohydrate 30.1 g, Fat 5.3 g, Fiber 5.5 g, Protein 4.7 g, SaturatedFat 0.7 g, Sodium 266.1 mg, Sugar 6.2 g
COPYCAT PANERA BREAD'S AUTUMN SQUASH SOUP
Make and share this COPYCAT PANERa BREAD'S AUTUMN SQUASH SOUP recipe from Food.com.
Provided by Joycee Troyer
Categories Vegan
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 mins at 425 degrees F.
- Meanwhile, in a large skillet over med-high heat, sauté apple and onion in coconut oil with curry powder and a few dashes of salt for about 10 mins and until softened.
- Add broth, milk, and squash to the large skillet with the apple and onion and bring to a boil. Reduce heat and simmer uncovered for about 20 minutes Stir in salt to taste.
- Use an immersion blender or transfer soup to a high-speed blender or food processor and blend until soup is smooth and creamy.
Nutrition Facts : Calories 129, Fat 3.6, SaturatedFat 3, Sodium 588.3, Carbohydrate 25.9, Fiber 4.5, Sugar 9.7, Protein 1.8
AUTUMN SAUSAGE SOUP
Plain and simple. This soup has no spice in it, gets its flavor from the farmer sausage and green pepper.
Provided by Calee
Categories Low Cholesterol
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut sausage into 1 inch pieces, then in half again.
- In a frying pan heat oil cook sausages for 3 minutes.
- Add diced potatoes cook for 2 minutes set aside.
- In a large soup pot add beef stock, carrots celery, rutabaga, onion.
- Boil 20 minutes or until vegetables are tender.
- Add sausage, potatoes,kidney beans, tomato paste, salt and pepper.
- Simmer for 10 minutes.
- Add green pepper and parsley simmer another 5 minutes.
AUTUMN SOUP
This recipe was given my daughter by her mother-in-law, Merilyn. It is a low cost soup...but hardy and very nutrious as well as really tasty. Note from Chef, since several reviewers thought it was too much barley I have changed the recipe and have reduced by half the amount originally posted. Corrected Oct 2012.
Provided by CarrolJ
Categories Vegetable
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients in a large kettle.
- Cook until vegetables and the barley are tender.
- Option:can be placed in a slow cooker on low for 8-9 hours if wished.
- .
Nutrition Facts : Calories 258.5, Fat 12, SaturatedFat 4.6, Cholesterol 51.5, Sodium 650.5, Carbohydrate 20.7, Fiber 4.9, Sugar 6.4, Protein 17.5
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