SUMMER SOUP OF BUTTERNUT AND CORN
Let's begin the summer with this delicious creamy butternut squash and corn soup! This is so simple but makes an excellent lunch to freshen your mood and put a smile on your face.
Provided by the butterfly
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the olive oil in a Dutch oven over medium-high heat. Cook and stir the garlic and onion in the oil until soft and translucent. Add the butternut squash and corn and cook for 3 more minutes. Pour the stock into the Dutch oven and bring to a boil; season with basil and black pepper.
- Reduce the heat to medium-low and simmer uncovered until the squash is tender, about 15 minutes. Remove the Dutch oven from the heat and using a hand blender, or working in batches with a counter top blender, process the soup until smooth. Stir in the yogurt and nutmeg.
Nutrition Facts : Calories 235.1 calories, Carbohydrate 46.4 g, Cholesterol 1.8 mg, Fat 5.1 g, Fiber 7.6 g, Protein 6.6 g, SaturatedFat 1 g, Sodium 384 mg, Sugar 12.5 g
CORN AND BUTTERNUT SQUASH CHOWDER
Usher in the fall season with this warming vegetarian soup, a recipe courtesy of Jonathan Parks from Brooklyn, New York.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 8
Steps:
- In a large heavy pot, heat oil over medium-high; add squash and onion. Cook until onion is soft, about 6 minutes. Add corn and curry powder; cook until curry is fragrant, about 2 minutes. Season with salt and pepper. Add broth and simmer until squash is tender, about 25 minutes. In a blender, blend half the soup until smooth. Return to pot and stir in cream; heat through over medium-low (do not boil).
Nutrition Facts : Calories 329 g, Fat 12 g, Fiber 8 g, Protein 6 g
SUMMER SQUASH AND CORN CHOWDER
The perfect summer soup! It's rich and creamy and brimming with fresh sweet corn and yellow squash. And when finished shredded cheddar and salty bacon you know it's got to be good!
Provided by Jaclyn
Categories Soup
Number Of Ingredients 13
Steps:
- Heat 4 tsp reserved bacon fat in a large pot over medium-high heat. Add celery and saute 2 minutes then add the squash and 3/4 cup of the green onions.
- Saute until tender, about 6 minutes, adding in garlic and flour during last 2 minutes of sauteing. Reduce heat slightly.
- Add 1 1/2 cups milk, 2 cups of the corn, thyme, salt and pepper to the sauteed veggies.
- To a blender add remaining 3 cups of corn, remaining 1 1/4 cups milk and the cream. Process in blender until nearly smooth (about 30 seconds).
- Add pureed mixture to pot and stir to blend. Cook until mixture reaches a light boil.
- Serve warm with shredded cheese, crumbled bacon and remaining sliced green onions.
- Recipe Source: inspired by Cooking Light
Nutrition Facts : Calories 511 kcal, Carbohydrate 47 g, Protein 14 g, Fat 30 g, SaturatedFat 14 g, Cholesterol 78 mg, Sodium 717 mg, Fiber 5 g, Sugar 17 g, ServingSize 1 serving
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- Preheat oven to 375°. Split squash lengthwise and scrape clean. Set cut side up in a 9- by 13-in. baking dish. Score flesh on each half four times in a crisscross (so juices absorb). Sprinkle with 1/2 tsp. salt and spread with honey. Roast until tender when pierced, about 1 1/2 hours, basting occasionally with juices. Let cool.
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3/5 (43)Total Time 3 hrs 15 minsServings 10-12Calories 218 per serving
- Preheat oven to 375°. Split squash lengthwise and scrape clean. Set cut side up in a 9- by 13-in. baking dish. Score flesh on each half four times in a crisscross (so juices absorb). Sprinkle with 1/2 tsp. salt and spread with honey. Roast until tender when pierced, about 1 1/2 hours, basting occasionally with juices. Let cool.
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- Scrape squash from shells into onion mixture and add 1 1/2 qts. broth. Cover and bring to a boil over high heat; reduce heat and simmer until carrots are very tender when pierced, about 30 minutes.
- Purée soup a portion at a time in a blender until very smooth. Return to pot and stir in remaining 1 tsp. salt, 1/2 tsp. paprika, the pepper, and nutmeg.
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- Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, 1 minute. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes.
- Add broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more. Transfer to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes more. Remove from the heat; stir in lemon juice. Serve garnished with the remaining 2 teaspoons herbs and feta.
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