BUTTERNUT SQUASH AND CARROT SOUP RECIPE: HOW TO MAKE IT
I got this golden soup recipe from a friend. Sometimes I add a few slices of red pepper to change up the flavor a bit. —Pat Roberts, Thornton, Ontario
Provided by Taste of Home
Categories Lunch
Total Time 07 hours 25 minutes
Prep Time 25 minutes
Cook Time 07 hours 00 minutes
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat; saute onion, garlic and ginger until tender, 4-5 minutes. Transfer to a 5-qt. slow cooker., Add all remaining ingredients except cream and green onions. Cook, covered, on low until vegetables are soft, 7-9 hours., Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to slow cooker. Stir in cream; heat through. If desired, top with green onions.
Nutrition Facts : Calories 121 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 695mg sodium, CarbohydrateContent 20g carbohydrate (7g sugars, FiberContent 5g fiber), ProteinContent 3g protein. Diabetic Exchanges 1 starch
BEST STUFFED ACORN SQUASH RECIPE - HOW TO MAKE STUFFED ...
Filled with rice, sausage, and cheese, this stuffed acorn squash recipe deserves the spotlight on your dinner table.
Provided by Lauren Miyashiro; Recipe by Maggie Chaplain
Categories comfort food dinner main dish side dish
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the squash: Preheat the oven to 400°F. Carefully cut the squash in half, through the stem. Scoop out the seeds and fibrous center. Place on a baking sheet cut-side up. Brush with olive oil and sprinkle generously with salt and pepper. Roast for 30 minutes. Flip each half over, placing them cut side down, and continue to roast for 15 minutes or until very tender. Remove from the oven and reduce the oven temperature to 350°F.
- For the filling: While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat until very hot. Add the sage and cook for 30 seconds or until dark green. Add the sausage to the skillet. Cook until fully browned, breaking up the sausage with the back of a spoon as it cooks, about 10 minutes. Transfer the sausage-sage mixture to a bowl.
- Add the remaining 1 tablespoon of oil to the skillet. Add the mushrooms, onion, garlic, thyme, salt, and pepper. Cook, stirring frequently, until the mushrooms release their liquid and the onions are softened, about 7 minutes.
- Stir in the cooked rice and heavy cream. Stir in 1/2 cup fontina cheese until well combined. Stir the sausage back into the mixture. Let simmer for a couple of minutes then remove from the heat.
- Flip the squash cut-side up and divide the filling among each squash half. Sprinkle with the remaining 1/2 cup fontina. Bake for 12-15 minutes or until the cheese is melted and everything is warm throughout. Garnish with more fresh thyme leaves and black pepper before serving.
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BUTTERNUT SQUASH AND CARROT SOUP RECIPE: HOW TO MAKE IT
I got this golden soup recipe from a friend. Sometimes I add a few slices of red pepper to change up the flavor a bit. —Pat Roberts, Thornton, Ontario
From tasteofhome.com
Reviews 5
Total Time 07 hours 25 minutes
Category Lunch
Calories 121 calories per serving
From tasteofhome.com
Reviews 5
Total Time 07 hours 25 minutes
Category Lunch
Calories 121 calories per serving
- In a large skillet, heat oil over medium-high heat; saute onion, garlic and ginger until tender, 4-5 minutes. Transfer to a 5-qt. slow cooker., Add all remaining ingredients except cream and green onions. Cook, covered, on low until vegetables are soft, 7-9 hours., Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to slow cooker. Stir in cream; heat through. If desired, top with green onions.
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BEST STUFFED ACORN SQUASH RECIPE - HOW TO MAKE STUFFED …
Filled with rice, sausage, and cheese, this stuffed acorn squash recipe deserves the spotlight on your dinner table.
From thepioneerwoman.com
Total Time 1 hours 15 minutes
Category comfort food, dinner, main dish, side dish
Cuisine American
From thepioneerwoman.com
Total Time 1 hours 15 minutes
Category comfort food, dinner, main dish, side dish
Cuisine American
- Flip the squash cut-side up and divide the filling among each squash half. Sprinkle with the remaining 1/2 cup fontina. Bake for 12-15 minutes or until the cheese is melted and everything is warm throughout. Garnish with more fresh thyme leaves and black pepper before serving.
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Nov 03, 2019 · How To Roast Butternut Squash (Halves) While butternut squash cubes are great for breakfast hash, frittatas, and mixed into a salads, butternut squash halves are great for creamy soups, mashing or making stuffed butternut squash. Bonus: you don’t have to bother with peeling the squash…
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