ROASTED ACORN SQUASH SOUP RECIPE | ALLRECIPES
Mellow acorn squash is roasted and blended with other ingredients to create a smooth and delicious soup.
Provided by FutureChefShay
Categories Squash Soup
Total Time 1 hours 25 minutes
Prep Time 20 minutes
Cook Time 1 hours 5 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Put squash into a baking dish with the cut side down. Pour enough water into the baking dish to cover the bottom.
- Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes. Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside.
- Melt butter in a pot over medium-high heat. Cook onion, carrot, and garlic in melted butter until soft, 5 to 7 minutes. Pour chicken stock into the pot; add the squash.
- Bring the mixture to a simmer and cook for 20 minutes.
- Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot.
- Stir half-and-half, nutmeg, and cinnamon through the blended soup; season with salt and pepper. Thin the soup with water if desired.
Nutrition Facts : Calories 155.4 calories, CarbohydrateContent 21 g, CholesterolContent 21.3 mg, FatContent 7.5 g, FiberContent 5.8 g, ProteinContent 3.9 g, SaturatedFatContent 4.7 g, SodiumContent 125.3 mg, SugarContent 2.2 g
ROASTED RED PEPPER AND TOMATO SOUP RECIPE | ALLRECIPES
On a cold Canadian winter night this soup just hits the spot. Serve with warm cornbread and salad. Or go Mexican tonight.
Provided by Carol Crane
Categories Tomato Soup
Total Time 1 hours 40 minutes
Prep Time 15 minutes
Cook Time 1 hours 25 minutes
Yield 6 servings
Number Of Ingredients 15
Steps:
- Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
- Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
- Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
- Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
- Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
- Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.
Nutrition Facts : Calories 170 calories, CarbohydrateContent 14.2 g, CholesterolContent 16.5 mg, FatContent 9.6 g, FiberContent 3.5 g, ProteinContent 7.6 g, SaturatedFatContent 4.9 g, SodiumContent 812.4 mg, SugarContent 7.3 g
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ROASTED BUTTERNUT SQUASH SOUP RECIPE | ALLRECIPES
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Reviews 4.5
Total Time 1 hours 0 minutes
Category Progresso®
Calories 350.3 calories per serving
- Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.
ROASTED ACORN SQUASH SOUP RECIPE | ALLRECIPES
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Reviews 4.5
Total Time 1 hours 25 minutes
Category Squash Soup
Calories 155.4 calories per serving
- Stir half-and-half, nutmeg, and cinnamon through the blended soup; season with salt and pepper. Thin the soup with water if desired.
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