As the leaves change color and the air turns crisp, it's time to embrace the flavors of autumn. One of the best ways to do that is with a warm and comforting bowl of homemade soup. This article will provide you with a comprehensive guide to preparing the ultimate Autumn Gold Squash Soup. From selecting the perfect squash to choosing the right spices, we'll cover everything you need to know to create a culinary masterpiece that will delight your taste buds and warm your soul. So, gather your ingredients, grab your favorite soup pot, and let's embark on a culinary journey that celebrates the bounty of the fall harvest.
Let's cook with our recipes!
AUTUMN GOLD SQUASH SOUP
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Bake or boil the squash. To bake, halve the squash and scoop out the seeds. Place the squash halves cut side down on an oiled baking sheet and cover loosely with aluminum foil. Bake at 350 degrees until tender, about one hour. Scoop out the pulp and discard the skin. To boil, peel the squash, halve it, and scoop out the seeds. Cut it into chunks and place them in a saucepan with water to cover. Bring the water to a boil and cook until the squash is tender, about 15 minutes. Drain and reserve the liquid.
- Meanwhile, saute the chopped onion in the oil with the nutmeg, cinnamon, thyme, and bay leaves until the onion is translucent. Add the diced carrot and celery and the water (if you boiled the squash, use the reserved liquid). Cover and simmer until the carrots are Tender. Remove the bay leaves.
- In a blender or food processor, puree the cooked squash, the onioncarrot mixture, and the juices in batches. Gently reheat the soup. Add salt and pepper to taste.
AUTUMN GOLD BUTTERNUT SQUASH SOUP
Make and share this Autumn Gold Butternut Squash Soup recipe from Food.com.
Provided by Diana Adcock
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook the squash-I boil it for this recipe and use the broth in place of the water called for.
- Saute the chopped onion in the oil with the spices and bay until onion is translucent.
- Add the carrot and celery and the squash water.
- Cover and simmer until carots are tender.
- REmove bay leaves Puree the veg and squash, whisk in juices return to a simmer, taste and add salt and pepper.
Tips:
- Choose the right squash: Look for small to medium-sized autumn gold squash that are firm and free of blemishes.
- Roast the squash before pureeing: Roasting the squash brings out its natural sweetness and flavor.
- Use a good quality vegetable broth: The broth is the base of the soup, so use a good quality broth that you enjoy the taste of.
- Don't overcook the soup: The soup should be simmered gently for just a few minutes until the squash is heated through.
- Season to taste: Taste the soup and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.
- Serve with your favorite toppings: Some popular toppings for autumn gold squash soup include sour cream, croutons, and chopped bacon.
Conclusion:
Autumn gold squash soup is a delicious and versatile soup that can be enjoyed all season long. With its sweet and savory flavor, it's a perfect soup for a cold day. It's also a great way to use up leftover squash. So next time you have some autumn gold squash on hand, be sure to give this soup a try. You won't be disappointed!
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