Best Summer Squash And Onion Soup With Toasted Almonds Recipes

Roasted Butternut Squash and Saffron Soup with Toasted Almond Croutons image

Provided by Bobby Flay

Time 2h10m

Number Of Ingredients 27

1 Spanish onion, peeled and coarsely chopped
2 stalks celery, coarsely chopped
1 large carrot, coarsely chopped
2 cloves garlic, smashed
6 parsley sprigs
2 sprigs thyme
1 bay leaf
6 black peppercorns
6 cups cold water
2 butternut squash, halved and seeded
3 tablespoons softened unsalted butter
Salt and pepper
Vegetable stock, recipe above
2 teaspoons olive oil
Pinch saffron
1/4 cup hot water
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
Pinch cloves
1/2 cup creme fraiche
2 teaspoons harissa
Almond croutons, recipe follows
Finely chopped chives
French baguette, cut into 1/4-inch slices
Olive oil
Spanish paprika
1/4 cup toasted almonds, coarsely chopped

Steps:

Place all ingredients in a medium saucepan and simmer for 1 hour. Strain into a bowl.;
Preheat oven to 450 degrees F. Place squash in a baking dish and brush the cut side with the softened butter and season with salt and pepper to taste. Bake in the oven covered for 20 minutes, remove foil and continue baking for 15 to 20 minutes, or until tender. Remove the squash from the oven and scoop out the pulp from the skin. Place the squash in a large saucepan and add the stock. Simmer for 20 minutes. Transfer in batches to a blender and strain through a chinois into a medium saucepan. Heat the olive oil in a small saute pan, add the saffron and saute for 30 seconds add the water and bring to a boil. Add the saffron mixture to the soup and season with the spices and cook for 10 minutes, adding more stock or water, if necessary. Remove from the heat and whisk in the creme fraiche and harissa and season with salt and pepper, to taste. Ladle into bowls and float a few croutons on top. Garnish with finely sliced chives.;
Preheat oven to 325 degrees F. Brush bread slices with olive oil and sprinkle with paprika on 1 side. Bake in the oven on a baking sheet for 5 to 10 minutes, or lightly golden brown. Remove from oven and sprinkle with almonds.;

Summer Squash Soup image

Provided by Audrey M

Categories Summer

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon stick light butter
1 1/2 lbs fresh yellow squash, sliced and ct into half (about 4 1/2 cups)
1 cup chopped vidalia onions or 1 cup other sweet onion
1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
1/2 cup 2% low-fat milk
1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons freshly grated parmesan cheese

Steps:

Melt butter in a large saucepan over medium heat; add squash and onion.
Cover and cook 13 minutes or until squash and onion are very tender.
Transfer squash mixture to a food processor bowl; puree until smooth.
Return squash mixture to saucepan.
Stir in broth and next 4 ingredients; cook, uncovered, over low heat until horoughly heated.
To serve, ladle 1 cup soup into each of 4 individual serving bowls.
Top soup with Parmesan cheese.