ROASTED SQUASH AND GINGER NOODLE SOUP WITH WINTER VEGETABLES
Provided by Julia Moskin
Categories dinner, weekday, soups and stews, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Cut 4 pounds squash into large chunks. Cut remaining pound into 1/2-inch dice.
- Heat oven to 375 degrees. On a lightly oiled baking sheet, place ginger and diced squash. Bake until soft, about 20 minutes, turning ginger and squash pieces halfway through the cooking.
- Transfer ginger to a stockpot and reserve roasted squash. Add squash chunks to pot. Add cold water to cover by two inches, turn heat to medium, and heat to a bare simmer. The surface of the liquid should steam but never boil.
- In a hot skillet, toast all spices until lightly browned and fragrant. Add to pot along with 2 tablespoons salt. Cook slowly until squash is very soft, about 2 hours.
- Meanwhile, prepare the winter vegetables, cut bite size, until just tender, blanching wax beans, chard or radishes; roasting brussels sprouts or cauliflower; or searing mushrooms.
- When broth is done, pour it through a strainer and lightly press on squash chunks to release all the liquid. Discard contents of strainer. Season broth to taste with salt.
- Boil noodles in plenty of salted water, then drain. Divide among 6 to 8 bowls. Divide roasted squash pieces and cooked vegetables on top of noodles. Ladle in broth just to cover noodles and serve immediately.
Nutrition Facts : @context http, Calories 550, UnsaturatedFat 8 grams, Carbohydrate 102 grams, Fat 10 grams, Fiber 9 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 1170 milligrams, Sugar 8 grams, TransFat 0 grams
ROASTED WINTER SQUASH SOUP
A delicious, versatile squash soup perfect for chilly fall and winter nights. Use butternut squash or pumpkin and it's a delicious addition to a holiday table. Source: Chef Joel Olson
Provided by Tracy K
Categories Vegetable
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400.
- Cut the squash in half, seed it, and quarter it.
- Brush well with olive oil and season liberally with salt and pepper.
- Place cut side up in a baking dish and roast until squash is soft and browned at the edges, 45 minutes-1 hour.
- When squash is tender throughout, scoop flesh from skin and set aside.
- These steps can be done ahead of time and frozen for later use.
- Cook onion in butter over medium low heat until soft.
- Onion should be sweated, not cooked till brown or caramelized.
- Add the garlic and cook for one minute.
- Add the wine and cook, stirring frequently, until reduced to nearly dry (about ten minutes).
- Combine the herbs and spices (thyme through fresh parsley) in a cheesecloth bundle/bouquet garni, add it to the pot.
- Add the squash pulp to the pot.
- Gradually add the chicken stock to desired thickness (you may not need all 4 cups), and bring to a boil.
- Reduce heat to simmer, season with salt and pepper to taste.
- Simmer soup for 20 minutes.
- Remove cheesecloth bundle/bouquet garni, and puree soup with hand blender or food processor until it is the desired consistency.
- Serve hot.
ROASTED WINTER VEGETABLE SOUP
This is a tasty and satisfying pureed soup that makes the best of the humble produce that winter farmers' markets have to offer.
Provided by Always Cooking Up Something
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 2h15m
Yield 8
Number Of Ingredients 13
Steps:
- With a mortar and pestle, grind together rosemary and kosher salt. Pour in olive oil and continue to mash until the oil starts to turn a darker green. Set aside for about an hour.
- Preheat oven to 425 degrees F (220 degrees C). Coat a shallow roasting pan with cooking spray.
- Place the squash, rutabagas, parsnips and potatoes in a large bowl. Pour the olive oil mixture through a fine-mesh strainer into the bowl. Toss vegetables with oil to coat.
- Evenly spread vegetables on the prepared pan. Roast 30 minutes in the preheated oven, until nicely browned and cooked through. You may need to remove some of the smaller pieces from the oven before all of the vegetables are cooked to avoid burning them.
- While the vegetables are roasting, simmer chicken stock in a large pot over medium low heat. When the vegetables are done add them to the simmering chicken stock and simmer together for about 10 minutes.
- Use an immersion blender to puree the soup in the pot, or puree in batches in a blender or food processor. Add extra broth or water if the soup is too thick. Season with salt and pepper to taste. Serve in warmed bowls, garnishing each serving by drizzling a quarter teaspoon of balsamic vinegar and a quarter teaspoon of white truffle oil over the soup.
Nutrition Facts : Calories 251.8 calories, Carbohydrate 48.6 g, Cholesterol 0.9 mg, Fat 6 g, Fiber 10.7 g, Protein 5.5 g, SaturatedFat 1 g, Sodium 951.2 mg, Sugar 15.4 g
ROASTED WINTER VEGETABLE SOUP
Roasting the vegetables and simmering with Progresso™ vegetable broth is all you need to do to give this simple soup a deeply complex flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 425°F.
- In large bowl, mix carrots, parsnips, celery, squash, 3 tablespoons of the oil, the thyme, salt and black pepper; toss to coat evenly, and divide between 2 ungreased large rimmed baking pans. Spread in single layer; roast in oven 25 to 30 minutes or until lightly browned, stirring halfway through.
- In 5-quart Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add onions; cook 6 to 7 minutes, stirring frequently, until browned and softened. Add broth and roasted vegetables; heat to boiling. Reduce heat to low; simmer uncovered 20 to 30 minutes or until vegetables are tender. Gradually stir in cheese. Stir in parsley and vinegar. Taste, and adjust seasoning with salt and black pepper if necessary.
- Ladle into serving bowls, and garnish with additional cheese.
Nutrition Facts : Calories 220, Carbohydrate 23 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 5 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 7 g, TransFat 0 g
ROASTED WINTER SQUASH SOUP
Provided by Marian Burros
Categories soups and stews, appetizer, side dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Place squash on a baking sheet, cut side down. Bake until very tender, about 1 hour. Let cool slightly.
- While squash is roasting, melt butter in a medium saucepan over medium heat. Add onion, sage and allspice. Reduce heat to low, cover and cook until onions are tender, about 10 minutes. Uncover. Stir in apple and broth. Bring to a simmer and cook until apple is tender, about 15 minutes.
- Scoop out the squash pulp and add it to the pan. Simmer for 5 minutes. Let soup cool slightly. Working in 2 batches, puree the soup in a blender, holding the lid down firmly with a kitchen towel to prevent the steam from pushing it off. Strain through a fine-mesh sieve.
- When ready to serve, heat soup over medium heat until it just reaches a simmer. Add lemon juice, salt and pepper. Ladle into hot soup bowls and garnish with walnuts.
Nutrition Facts : @context http, Calories 150, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 641 milligrams, Sugar 7 grams, TransFat 0 grams
More about "roasted squash noodle soup with winter vegetables recipes"
KICKSTART NEW YEAR WITH 31 DELICIOUS RECIPES - TASTY
From tasty.co
HEARTY WINTER RECIPES | SUR LA TABLE – LID & LADLE
From learn.surlatable.com
25 WINTER SOUP RECIPES YOU’LL WANT TO EAT ALL SEASON LONG
From foodnservice.com
ROASTED VEGETABLE SOUP | GINA BURGESS - GINABNUTRITION.COM
From ginabnutrition.com
ROASTED SQUASH, COCONUT AND MISO SOUP RECIPE - BBC FOOD
From bbc.co.uk
ROASTED WINTER SQUASH SOUP BY PASTURED KITCHEN - FOODSOCIAL
From foodsocial.io
STICKY ROASTED SQUASH AND NOODLE SOUP RECIPE - TESCO REAL FOOD
From realfood.tesco.com
ROASTED SQUASH AND GINGER NOODLE SOUP WITH WINTER VEGETABLES …
From tfrecipes.com
ROASTED SQUASH AND GINGER NOODLE SOUP WITH WINTER VEGETABLES
From eatwell.com
WINTER NOODLE SOUP WITH COFFEE-ROASTED SQUASH
From food52.com
ROASTED SQUASH NOODLE SOUP WITH WINTER VEGETABLES RECIPES
From tfrecipes.com
ROASTED SQUASH NOODLE SOUP WITH WINTER VEGETABLES
From maggies-recipes.com
GINGERY ROASTED WINTER SQUASH SOUP - HEAL ME …
From healmedelicious.com
ROASTED SQUASH NOODLE SOUP WITH WINTER VEGETABLES RECIPE
From recipeofhealth.com
ROASTED WINTER SQUASH SOUP RECIPE - COUNTRY LIVING
From countryliving.com
ROASTED WINTER VEGETABLE AND SQUASH SOUP RECIPES
From tfrecipes.com
ROASTED WINTER SQUASH SOUP | ALSTEDE FARMS | NJ
From alstedefarms.com
19 WINTER SQUASH RECIPES TO FALL IN LOVE WITH - MEDMUNCH
From medmunch.com
MAKE SOUP WITH ANY ROASTED WINTER SQUASH. EASY AND DELICIOUS.
From myrootsandrecipes.com
13 BEST WINTER RECIPES WITH SQUASH AND PUMPKIN TO TRY NOW
From sixstoreys.com
ROASTED WINTER SQUASH SOUP - THE BAKEHOUSE
From thebakehouse.org
21 EASY WINTER DINNER RECIPES THAT TURN LAZY NIGHTS INTO …
From foodnservice.com
RECIPE FOR ROASTED WINTER SQUASH SOUP - ADVENTHEALTH
From adventhealth.com
22 WINTER SALAD RECIPES PACKED WITH FRESH, SEASONAL PRODUCE
From realsimple.com
39 RECIPES THAT MAKE SOUP NIGHT BETTER THAN PIZZA NIGHT
From dinnerbysix.com
ROASTED BUTTERNUT SQUASH SOUP - THE COUNTRY COOK
From thecountrycook.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love