COCONUT BUTTERNUT SQUASH SOUP RECIPE - NYT COOKING
Once you’ve got the squash baked, this soup comes together quickly. The mellow flavors of squash, kale and red onions synergize delectably and look gorgeous together as well.
Provided by Tara Parker-Pope
Total Time 2 hours
Yield 8 servings
Number Of Ingredients 12
Steps:
- To bake the squash, preheat oven to 375 degrees. Cut in half and place halves, cut side up, in a foil-lined, shallow baking dish and cover tightly with more foil. Bake for 30 to 50 minutes, until you can easily pierce the flesh with a knife. Scoop out and set aside.
- Heat about half the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 8 to 10 minutes.
- Add the apple, squash, broth and spices. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 10 minutes.
- Transfer the solids to a food processor with a slotted spoon, in batches if need be, and process until smoothly pureed, then transfer back to the soup pot. Or better yet, simply insert an immersion blender into the pot and process until smoothly pureed.
- Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through as needed before serving.
- Just before serving, heat the remaining oil in a large skillet. Add the red onions and sauté over low heat until golden and soft.
- Meanwhile, strip the kale leaves off the stems and cut into thin shreds. Stir together with the onions in the skillet, adding just enough water to moisten the surface. Cover and cook over medium heat, stirring occasionally, until the kale is bright green and just tender, about 5 minutes.
- To serve, ladle soup into each bowl, then place a small mound of kale and onion mixture in the center.
Nutrition Facts : @context http//schema.org, Calories 154, UnsaturatedFatContent 3 grams, CarbohydrateContent 21 grams, FatContent 7 grams, FiberContent 5 grams, ProteinContent 3 grams, SaturatedFatContent 3 grams, SodiumContent 701 milligrams, SugarContent 8 grams
EASY BUTTERNUT SQUASH SOUP RECIPE: HOW TO MAKE IT
When the weather turns cold, get cozy with a bowl of this butternut squash soup. This recipe is super easy. The cream adds richness, but if you're looking to cut calories, it can be omitted. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 9 servings (21/4 qt.)
Number Of Ingredients 9
Steps:
- In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.
Nutrition Facts : Calories 157 calories, FatContent 7g fat (4g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 483mg sodium, CarbohydrateContent 23g carbohydrate (6g sugars, FiberContent 6g fiber), ProteinContent 3g protein.
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COCONUT BUTTERNUT SQUASH SOUP RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Calories 154 per serving
- To serve, ladle soup into each bowl, then place a small mound of kale and onion mixture in the center.
EASY BUTTERNUT SQUASH SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Lunch
Calories 157 calories per serving
- In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.
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