Green Squash Soup Recipes

GREEN SQUASH SOUP

Steps:

• Use white part of leek. Wash well and chop into fine pieces.
• Wash and trim squash and chop into medium pieces.
• Heat oil in skillet over medium heat. Add leek and saute until translucent.
• Add squash and saute, stirring until soft, about 10 minutes. Season with salt and pepper.
• Add stock and marjoram, heat to boiling, cover, reduce heat and boil gently for 30 minutes.
• Add artichoke puree and mix well.
• Pour soup(careful!) into processor/blender and process into coarse puree.
• Serve hot with cheese on top.
• NOTE: Artichoke puree is available in specialty stores or you can make your own! Drain a can/jar of water-packed baby chokes and grind them in processor/blender. Leftovers can be used in pasta sauce or as a dip for raw veggies.

CANH BAU TOM - VIETNAMESE OPO SQUASH SOUP

Steps:

• Pour the stock into a large stock pan.
• Add the Opo Squash and cook over medium-high heat until the squash becomes soft and translucent.
• The squash may not become translucent if it's cut too thick. Just look for it to soften up.
• While the squash cooks put the shrimp, green onions, and cilantro into a mixing bowl.
• Mix and sort of blend the flavors together with a fork.
• Do not turn this into a mushy paste. The idea is to combine the flavors together.
• Season the shrimp mixture with the pepper, half of the fish sauce, sugar, and sesame oil. Mix well.
• Once the squash is translucent, Turn the heat to high and Bring to a boil.
• Add the sliced onions.
• Add the shrimp mixture to the soup in spoonfuls, this sort of makes dumplings.
• Cover and cook until the shrimp "dumplings" are cooked.
• After the dumplings cook, remove from heat and add the rest of the fish sauce.
• Stir to mix in the flavors.
• Garnish with the additional cilantro and green onions.
• Let the soup stand for 15 minutes before serving.
• Serve over rice and/or Kho recipes (stews).
• To simplify the recipe:.
• Skip mixing the shrimp all together with the seasonings. Dice the shrimp up and mix all the seasonings in the soup at the same time as the dumplings.

BUTTERNUT SQUASH AND GREEN APPLE SOUP

Steps:

• Heat a large thick-bottomed pot on medium-high heat. Melt the butter in the pot and let it foam up and recede. Add the onion, carrot, and celery and sauté for 5 minutes. Lower the heat if the vegetables begin to brown.
• 2 Add the butternut squash, apple, broth and water. Bring to boil. Reduce to a simmer, cover, and simmer for 30 minutes or so, until the squash and carrots have softened.
• 3 Use an immersion blender to purée the soup, or work in batches and purée the soup in a standing blender.
• 4 Add pinches of nutmeg, cinnamon, and cayenne. Add salt and pepper to taste. Garnish with chopped fresh parsley or chives.
• recipe originally found on simply recipes (butternut squash apple soup).

BUTTERNUT SQUASH AND GREEN CURRY SOUP

Steps:

• Heat oven to 300 degrees. Melt oil in a large Dutch oven or soup pot over medium-high heat. When oil shimmers, add shallots, ginger, lemongrass and a generous pinch of salt. Reduce heat to low. Cook, stirring occasionally, until shallots are tender and just starting to brown, about 18 minutes.
• Add squash, coconut milk, curry paste, 3 tablespoons fish sauce and 3 cups water or stock. Increase heat to high. When liquid comes to a boil, reduce to a simmer and cook the soup covered until squash is tender, about 25 minutes.
• Make garnish while soup cooks: In a medium mixing bowl, toss together peanuts, coconut flakes, fish sauce, chiles, 1 tablespoon oil, the minced lemongrass, the sugar and the lime leaves, if using.
• Spread mixture out onto a baking sheet in a single layer. Bake for 18 to 20 minutes, stirring every 3 minutes after the first 10 minutes. Remove from oven when coconut is deep golden brown, and pour mixture immediately into a bowl to prevent overcooking. Stir to combine, and set aside.
• Remove soup from heat. Remove lemongrass stalks from pot. Use a hand blender to purée soup. Alternatively, transfer soup in batches to a blender or food processor and purée. Taste and adjust for salt and curry paste. Add water or stock to thin soup to the desired consistency.
• Thinly slice the basil leaves and arrange on a small plate or platter, along with lime wedges and peanut mixture. Serve soup hot with garnishes.