CREAM OF YELLOW SQUASH SOUP RECIPES

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TOP SECRET RECIPES | SOUP NAZI'S CREAM OF SWEET POTATO SOUP



Top Secret Recipes | Soup Nazi's Cream of Sweet Potato Soup image

After the "Soup Nazi" episode of Seinfeld aired, Jerry Seinfeld and several members of his production crew went over to Soup Kitchen International in New York City for lunch. When owner Al Yegenah recognized Jerry he flew into a profanity-filled rant about how the show had "ruined" his business and he demanded an apology. According to writer Spike Feresten, Jerry gave "the most insincere, sarcastic apology ever given," Yegenah yelled, "No soup for you!" and immediately ejected them from the premises. Knowing that to upset Al was to risk being yelled at and possibly evicted like Jerry, it was with great caution that I approached the order window to ask the Soup Nazi a few questions about the November 1995 Seinfeld episode that made him famous. Needless to say, the interview was very brief. TW: How do you feel about all the publicity that followed the Seinfeld episode? AY: I didn't need it. I was known well enough before that. I don't need it. TW: But it must have been good for business, right? AY: He [Seinfeld] used me. He used me. I didn't use him, he used me. TW: How many people do you serve in a day? AY: I cannot talk to you. If I talk I cannot work. TW: How many different soups do you serve? AY: (Getting very upset) I cannot talk! (Pointing to sign) Move to the left! Next! Check out my other Soup Nazi copycat recipes here.  Source: Top Secret Recipes Unlocked by Todd Wilbur.

Provided by Todd Wilbur

Total Time 5 hours 10 minutes0S

Prep Time 2 hours 35 minutes0S

Cook Time 2 hours 35 minutes0S

Number Of Ingredients 10

Nutrition Facts : Calories 363 calories

INSTANT POT BUTTERNUT SQUASH SOUP - EASY AND HEALTHY RECIPE



Instant Pot Butternut Squash Soup - Easy and Healthy Recipe image

This Instant Pot Butternut Squash Soup is luxuriously creamy, yet it's made without cream. This healthy pressure cooker recipe is quick and easy to make!

Provided by Kristine

Categories     Main Course    Soup

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
1 small yellow onion (chopped (about 1 cup))
2 cloves garlic (minced)
3 cups low sodium vegetable broth
1 large carrot (sliced into 1/2-inch pieces)
1 large (about 3 pound) butternut squash (peeled, seeded and chopped into 1-inch pieces (6-8 cups chopped))
2 tablespoons butter
¼ teaspoon salt (or to taste)
¼ teaspoon pepper (or to taste)
? teaspoon ground cinnamon
? teaspoon ground nutmeg

Steps:

  • Turn on saute mode on Instant Pot and add the olive oil. When the pot is hot, add the onion and saute until onion begins to soften, about 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Press Cancel to turn off the Instant Pot.
  • Pour in 1 cup of the vegetable broth and scrape up any bits that may be stuck to the bottom of the pot. Add all of the remaining ingredients, including the remaining 2 cups broth, to the pot. Stir.
  • Close the Instant Pot lid and turn the steam release valve to the sealing position. Set the cook time to 10 minutes at high pressure using the pressure cook or manual function.
  • The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down. When the cook time ends, allow the pressure to release naturally for 10 minutes by leaving the Instant Pot alone. Then do a quick release of the remaining pressure by carefully turning the steam release valve to the venting position. (I do this using the handle of a long spoon.)
  • Once all of the steam has escaped and the pin drops down, open the Instant Pot lid. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender to puree. Serve.

Nutrition Facts : ServingSize 1.25 cups, Calories 136 kcal, CarbohydrateContent 21 g, ProteinContent 2 g, FatContent 6 g, SaturatedFatContent 3 g, CholesterolContent 10 mg, SodiumContent 614 mg, FiberContent 3 g, SugarContent 5 g

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