Has anyone got a good soup recipe using butternut squash?

Butternut Squash Soup





11 1/2-inch piece of fresh ginger, peeled and sliced thin


1/2cup (120 ml) dry white wine


2cups (480 ml )99% fat free, no-salt-added canned chicken broth


1/2onion, about 6 ounces (150 g) , chopped


1rib celery, chopped


2large garlic cloves, minced


1 3/4pounds (840 g) butternut squash, peeled and cubed


1/3cup (133 g) nonfat plain yogurt + additional yogurt for garnish


1/3cup (160 ml) skim milk


2tablespoons (6 g) chopped fresh chives





1. Place the ginger and wine in a small pot. Bring to a simmer. Remove from heat and steep while you prepare the soup.


2. In a large pot, cook the onions, celery, and garlic in 1/2 cup of the stock until the onion is wilted.


3. Add the remaining stock and squash and bring to a simmer. Continue to simmer until the squash is tender adding more stock or water as needed.


4. Using a food processor or blender, puree squash mixture until smooth. If using a food processor do this in batches so the machine does not overflow.


5. Whisk in the yogurt and milk. Drain the wine and discard the ginger. Add the wine to the soup. Reheat (do not allow to boil to avoid curdling) and serve with a dollop of yogurt and a sprinkling of chives.





Per 1-cup serving:93 calories (0% calories from fat), 4 g protein, 0 total fat (0 saturated fat), 18 g carbohydrates, 4 g dietary fiber, 0 cholesterol, 43 mg sodium


Diabetic exchanges:1 carbohydrate (bread/starch)





_click below for more recipe_


Butternut Squash Apple Soup Recipe:


http://www.elise.com/recipes/archives/00鈥?/a>





roasted butternut squash soup:


http://www.epicurious.com/recipes/food/v鈥?/a>





Butternut Squash Soup with Mint:


http://soup.betterrecipes.com/butternuts鈥?/a>Has anyone got a good soup recipe using butternut squash?
Butternut squash soup





Serves 4











Preparation time 30 mins to 1 hour





Cooking time 10 to 30 mins























Ingredients


1 butternut squash, peeled, seeds removed, cut into 2.5cm/1in cubes


2 tbsp clear honey


2 tbsp olive oil


1 white onion, chopped


2 cloves garlic, roughly chopped


110ml/4fl oz white wine


500ml/18fl oz fresh chicken stock (vegetarians may substitute chicken stock)


20g/戮 oz fresh basil leaves


20g/戮oz fresh chervil


75ml extra virgin olive oil


150ml/5fl oz double cream


3 limes, juice and zest only


salt and freshly ground black pepper


50g/2oz cr猫me fra卯che


25g/1oz pine nuts, lightly toasted











Method


1. Preheat the oven to 200C/400F/Gas 6.


2. Place the squash onto a baking tray and drizzle with the honey and olive oil.


3. Place in the oven to roast for 30-40 minutes, or until tender.


4. Heat a frying pan until hot, then add the onion and garlic and fry for 1-2 minutes.


5. Add the wine and stock and bring to the boil.


6. Simmer for about 3-4 minutes, then add the cooked squash.


7. Meanwhile, chop half of the basil and all the chervil and place into a food processor with the extra virgin olive oil and blend to a fine pur茅e. Pour out into a bowl and set aside.


8. Place the butternut squash soup into a clean food processor. Add the cream, lime juice and zest and blend to a pur茅e.


9. Return the butternut squash soup to the saucepan, heat through and season, to taste, with salt and black pepper.


10. To serve, ladle the soup into serving bowls, then top with a dollop of cr猫me fra卯che. Add a sprinkling of toasted pine nuts, drizzle with the herb pur茅e and then garnish with the rest of the basil.Has anyone got a good soup recipe using butternut squash?
BUTTERNUT SQUASH AND APPLE SOUP





1 sm. butternut squash, halved and seeded


3 med. green apples, cored, peeled, and chopped


2 (10 3/4 oz.) can chicken broth


1 1/2 c. water


3 slices bread, torn into pieces


1 med. onion, chopped


1 tsp. salt


1/4 tsp. rosemary


1/8 tsp. pepper


1/4 tsp. marjoram


1/4 c. cream or milk


Snipped parsley





Peel and cut squash. In 4 quart dutch oven, combine squash, apples, broth, water, bread, onion, salt and spices. Bring to boil; reduce and simmer 45 minutes. Turn 1/4 of soup mixture into blender. Cover and blend until smooth; set aside. Repeat with remaining mixture, 1/4 at a time. Return all soup to dutch oven. Bring to boil. Reduce heat to simmer. Add cream and stir. Garnish with parsley. Serves 6 - 8.
Finely diced and sauteed small onion


1kg Squash


2 tsp Beef stock


2 tsp Pork stock


Juice half orange


small amount of orange zest (couple of pinches)


Salt %26amp; Pepper to taste


Bring to boil, Simmer until squash soft. Allow to cool.


Put through blender.





Reheat - serve.





(You can actually freeze this in plastic bags, servings size, for later use)
Quite a simple, but delicious, common cafe recipe that I created a couple of years ago. Its perfect for this time of year!





Peel and chop your squash into 1 inch equal size pieces and put into a pan of 3/4 of a pint of chicken stock (from a cube) per whole squash. Cook gently until tender. Blitz with a blender and add a large dessert spoon of natural yoghurt or UHT single cream. Add a generous pinch of ground black pepper, salt and a large handful of chopped coriander/cilantro. Finish with a drizzle of olive oil and a sprinkling of chilli flakes. Serve with a garlic enfused bread or crostini.





It is cheap and nice!
Butternut squash, peeled and cut into chunks


3 or 4 leeks, cleaned and white part sliced


6 or 8 potatoes, peeled and cut into chunks (I sometimes use 10)


4 or 5 cups chicken broth





bring to a boil and then simmer until all are tender, about 30 minutes, whiz with hand blender or blend in blender until smooth. Put back in pot, add some heavy cream salt and pepper to taste. drizzle with heavy cream. Simple and wonderful!