SLOW-COOKER BUTTERNUT SQUASH SOUP RECIPE - PILLSBURY.COM
Add fresh apple for a twist on a classic restaurant favorite you can make your own kitchen with the help of the slow cooker. For extra ease, buy peeled and pre-cut squash—or DIY if you have time!
Provided by Pillsbury Kitchens
Total Time 4 hours 30 minutes
Prep Time 25 minutes
Yield 6
Number Of Ingredients 7
Steps:
- Spray 4- to 5-quart slow cooker with cooking spray. Add all ingredients except whipping cream.
- Cover; cook on High heat setting 4 to 5 hours.
- Pour half of the squash mixture into blender. Cool 5 minutes. Cover; blend until smooth. Pour into 8-cup measuring cup or large heatproof bowl. Repeat with remaining squash mixture. Return squash mixture to slow cooker. Stir in whipping cream.
- Cover; cook on High heat setting about 5 minutes or until heated through.
Nutrition Facts : Calories 150 , CarbohydrateContent 19 g, CholesterolContent 25 mg, FatContent 1 1/2 , FiberContent 4 g, ProteinContent 2 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 580 mg, SugarContent 7 g, TransFatContent 0 g
SAFFRON RISOTTO WITH BUTTERNUT SQUASH RECIPE | INA GARTEN ...
Provided by Ina Garten
Categories appetizer
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees.
- Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
- Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
- In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.
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SAFFRON RISOTTO WITH BUTTERNUT SQUASH RECIPE | INA GARTEN ...
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- In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.
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