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Thread: Butternut squash soup

  1. #1
    Join Date
    Dec 2000
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    Fountain Valley, CA U.S.A.
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    Question Butternut squash soup

    I have lost my recipe for Butternut Squash Soup. It was from an old Cooking Light. I think it was sometime in the fall of 1996, but I'm not sure. Does anyone have that recipe? I would love to get it back. It was a soup that you blended after it was done so it was creamy. Please help.

  2. #2
    Join Date
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    Post

    Is it one of these? Sounds like it might be the second one. I found both of these using the Recipe Search; they sure look good!

    Mexican Butternut Squash Soup
    Try serving this zesty soup with quesadillas.

    2 teaspoons olive oil
    2 cups cubed peeled butternut squash (about 3/4 pound)
    2 cups chopped onion
    1 cup chopped red bell pepper
    1 cup chopped celery
    1/2 cup sliced seeded poblano chile or 1 (4.5-ounce) can chopped green chiles
    1 teaspoon dried oregano
    1 teaspoon chili powder
    4 cups FreshVegetable Broth or water
    1 (15.5-ounce) can white hominy or whole-kernel corn, drained
    1/4 cup fresh lime juice
    2 tablespoons minced fresh cilantro


    Heat oil in a large Dutch oven over medium-high heat. Add squash and next 6 ingredients (squash through chili powder); saute 3 minutes. Add broth and hominy; bring to a boil. Reduce heat; simmer 35 minutes or until vegetables are tender. Stir in lime juice and cilantro.
    Y+ield: 4 servings (serving size: 13/4 cups).

    CALORIES 161 (20% from fat); FAT 3.5g (sat 0.5g, mono 1.9g, poly 0.8g); PROTEIN 3.8g; CARB 31.7g; FIBER 6.0g; CHOL 0mg; IRON 2.20mg; SODIUM 389mg; CALC 76mg

    Curried Butternut Squash Soup

    2 tablespoons olive oil
    2 cups chopped onion
    2 tablespoons chopped seeded jalapeno pepper
    1 teaspoon curry powder
    6 cups cubed peeled acorn or butternut squash (about 3 pounds)
    4 cups water
    1 teaspoon salt
    1 cup 2% reduced-fat milk
    2 tablespoons dry sherry


    Heat olive oil in a Dutch oven over medium heat. Add onion; cover and cook onion 5 minutes. Stir in jalapeno and curry, and cook 2 minutes. Stir in squash, water, and salt, and bring to a boil over medium-high heat. Cover, reduce heat, and simmer 30 minutes or until squash is tender. Place half of the squash mixture in a blender; process until smooth. Pour the pureed squash mixture into a bowl. Repeat procedure with the remaining squash mixture. Return the pureed squash mixture to pan, and stir in the milk and sherry; cook 5 minutes or until soup is thoroughly heated.
    Yield: 8 servings (serving size: 1 cup).

    CALORIES 91 (24% from fat); FAT 2.4g (sat 0.5g, mono 1.3g, poly 0.2g); PROTEIN 2.4g; CARB 16.6g; FIBER 2.20g; CHOL 2mg; IRON .90mg; SODIUM 313mg; CALC 83mg



    [This message has been edited by Natasha (edited 12-09-2000).]

  3. #3
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    Jun 2000
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    Post

    Yummm...Natasha. That Mexican squash soup sounds great. Thanks for the post. Anyone tried it?

  4. #4
    Join Date
    Dec 2000
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    Fountain Valley, CA U.S.A.
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    4

    Cool

    Thanks for the recipes but neither one is the one I'm talking about. It is really old. Like probably 6 years old or so. Thanks for the reply though. I appreciate it.

  5. #5
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    Jul 2000
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    Post

    Is this it?

    * Exported from MasterCook *

    Butternut Squash Soup #2
    Recipe By : Cooking Light Magazine, March 1996
    Serving Size : 4 Preparation Time :0:00
    Categories : Appetizers Vegetarian
    Soups & Stews Eat-Lf Mailing List
    Low Fat Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 tablespoon olive oil 2 cups chopped onion
    1/2 teaspoon ground cumin
    2 garlic cloves -- sliced
    4 cups butternut squash -- cubed peeled
    --about 1 1/2 pounds
    1 1/2 cups one-third-less sodium chicken broth
    1 cup dark beer 1 teaspoon salt
    1/4 cup plain nonfat yogurt
    1. Heat oil in a large saucepan over medium heat. Add chopped onion,
    cumin, and garlic; saute 6 minutes or until tender. Add squash cubes, and
    cook 2 minutes, stirring frequently. Add broth, beer, and salt; bring to a
    boil. Cover squash mixture, reduce heat, and simmer 30 minutes or until
    squash is tender.
    2. Place squash mixture in a blender, and process until smooth. Return
    squash mixture to pan, and cook until thoroughly heated. Ladle soup into
    individual bowls, and top with yogurt.
    Yield: 4 servings (serving size: 1 cup soup and 1 tablespoon yogurt).
    CALORIES 145 (22% from fat); PROTEIN 3.5g; FAT 3.7g (sat 0.5g, mono 2.6g,
    poly 0.4g); CARB 27.5g; FIBER 3.4g; CHOL 0mg; IRON 1.2mg; SODIUM 602mg;
    CALCIUM 124mg.

    [This message has been edited by kentgirl (edited 12-10-2000).]

  6. #6
    Join Date
    Dec 2000
    Location
    Fountain Valley, CA U.S.A.
    Posts
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    Smile

    Thanks so much Kentgirl! That isn't the recipe, the one I'm looking for didn't have yogurt in it...but it is really close. The one I'm looking for used sweet potatoes too. But I am going to try this one...it is really close to the one I was looking for and sounds great! Thanks so much for your help. I really appreciate your time and effort...especially during this busy time of year!

  7. #7
    Join Date
    Sep 2000
    Location
    Midwest
    Posts
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    Post


    * Exported from MasterCook *

    Gingered Winter Squash-and-Root Vegetable Soup

    Recipe By :
    Serving Size : 11 Preparation Time :0:00
    Categories : Jan/ Feb '97 Soups/Stews/Chowders


    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 tablespoons vegetable oil
    1 large onion -- cut into 1-inch pieces
    1 teaspoon ground ginger
    1/2 teaspoon salt
    1/2 teaspoon ground cumin
    1/2 teaspoon dry mustard
    1/4 teaspoon ground mace
    1/4 teaspoon ground cinnamon
    1/4 teaspoon black pepper
    1/8 teaspoon ground red pepper
    6 cups cubed peeled butternut squash (about 2
    pounds)
    2 1/2 cups cubed peeled sweet potato (about 3/4
    pound)
    3/4 cup sliced parsnip (1-inch-thick)
    5 (10 1/2-ounce) cans low-salt chicken broth
    1 cup skim milk

    Heat oil in a large stockpot over medium heat. Add onion and next 8 ingredients (onion through red pepper); sauté 2 minutes. Reduce heat to low; cover and cook 5 minutes or until onion is tender. Add squash, sweet potato, parsnip, and broth. Bring to a boil; reduce heat, and simmer, partially covered, 30 minutes or until tender.

    Place one-third of vegetable mixture in a blender or food processor; process until smooth. Pour puréed vegetable mixture into a large bowl. Repeat procedure with remaining vegetable mixture. Return puréed mixture to pan; stir in milk. Cook over low heat 5 minutes or until thoroughly heated, stirring occasionally.

    Serving Size: 1 cup

    Source:
    "Cooking Light, January/February 1997, p.126"
    Copyright:
    "Cooking Light"
    Yield:
    "11 cup"

    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 124 Calories; 4g Fat (24.1% calories from fat); 8g Protein; 21g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 138mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat.


    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 2406 5212 20144 0 0


  8. #8
    Join Date
    Dec 2000
    Location
    Fountain Valley, CA U.S.A.
    Posts
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    Thumbs up

    THANK YOU SHERRY!!! THAT'S IT...THAT'S THE ONE!!! Thank you sooooo much. I've been missing this recipe for years. I threw out my magazine without tearing the page out. I really appreciate ALL the responses from everyone. I hope I can help someone out some day. Thanks again, Sherry. Blessings to you!!

  9. #9
    Join Date
    Sep 2000
    Location
    Midwest
    Posts
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    Post

    your welcome girlsmom... I'll have to try the recipe. My DH gave me MC Cl 6.0 for my birthday. I love it. That is where I found the recipe. I recommend this software to everyone. It helps me keep my Cl recipes under control

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