Butternut Squash Puree With Orange And Ginger Recipes

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PUREED BUTTERNUT SQUASH SOUP



Pureed Butternut Squash Soup image

This Pureed Butternut Squash Soup has pureed butternut squash along with onions, ginger, and garlic for a smooth, creamy texture. Whip up this soup recipe on the next chilly day.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 9

2 tablespoons butter
1 small onion, chopped
1 piece (2 inches) fresh ginger, peeled and chopped
2 garlic cloves, chopped
2 3/4 pounds small butternut squash, prepared and cut into 3/4-inch cubes
1/4 cup fresh orange juice
Coarse salt and ground pepper
Sour cream, (optional)
Spicy Pumpkin Seeds

Steps:

  • Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups water. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes.
  • Puree soup in 2 batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender's lid, and cover with a dish towel. Stir in juice and 1 1/2 teaspoons salt. Serve hot, with sour cream, pepper, and pumpkin seeds, if desired.

Nutrition Facts : Calories 185 g, Fat 6 g, Fiber 9 g, Protein 3 g

BUTTERNUT SQUASH PURéE WITH ORANGE, GINGER, AND HONEY



Butternut Squash Purée with Orange, Ginger, and Honey image

Categories     Citrus     Ginger     Vegetable     Side     Bake     Thanksgiving     Butternut Squash     Fall     Honey     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

Nonstick vegetable oil spray
5 pounds butternut squash, each cut in half lengthwise, seeded (about 2 very large)
1/4 cup (1/2 stick) butter
2 tablespoons frozen orange juice concentrate, thawed
2 tablespoons honey
2 tablespoons minced peeled fresh ginger
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
3/4 teaspoon ground cinnamon
1/2 teaspoon (scant) ground allspice

Steps:

  • Preheat oven to 375°F. Spray large baking sheet with nonstick spray. Place squash, cut side down, on prepared sheet. Bake until squash are very tender when pierced with fork, about 50 minutes. Cool slightly. Scoop out pulp from squash and place in processor. Using on/off turns, puree pulp until smooth. Transfer squash puree to bowl.
  • Combine butter, orange juice concentrate, honey, ginger, and orange peel in heavy small saucepan. Boil until mixture is reduced to 1/3 cup, about 3 minutes. Stir mixture into squash puree. Mix in lemon peel, cinnamon, and allspice. Season generously with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat, stirring often, or cover with plastic wrap and microwave on high until heated through, about 5 minutes.) Transfer to bowl and serve.

GINGER ORANGE SQUASH



Ginger Orange Squash image

Bursting with citrus flavor, this tender side dish complements special autumn dinners and weeknight suppers alike. Our home economists developed the five-ingredient recipe so you can spend less time in the kitchen and more time with family.

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 10 servings.

Number Of Ingredients 5

2 butternut squash (2 pounds each), peeled and cut into 1-1/2-inch cubes
1 cup thawed orange juice concentrate
3 tablespoons coarsely chopped fresh gingerroot
1/2 teaspoon pepper
4 teaspoons butter, melted

Steps:

  • Line a 15x10x1-in. baking pan with foil and coat with cooking spray; set aside. In a large bowl, toss the squash, orange juice concentrate, ginger and pepper. Arrange in a single layer in prepared pan. , Bake at 375° for 50-55 minutes or until squash is tender, stirring twice. Stir in butter before serving.

Nutrition Facts : Calories 129 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 23mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

BUTTERNUT SQUASH PUREE WITH ORANGE AND GINGER



Butternut Squash Puree With Orange and Ginger image

Provided by Molly O'Neill

Categories     dinner, easy, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

1 medium-size butternut squash, peeled and cut into 1/2-inch cubes
1 1/2 teaspoons grated fresh ginger
1 teaspoon grated orange rind
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste

Steps:

  • Place the squash in a medium-size saucepan and cover with cold water. Place over medium-high heat and bring to a boil. Reduce heat and simmer until tender, about 10 minutes. Drain well.
  • Place the squash in a food processor with the ginger and orange rind. Process until smooth. Add salt and pepper. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 58, UnsaturatedFat 0 grams, Carbohydrate 15 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 294 milligrams, Sugar 3 grams

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