Sig's Double Butternut Squash Soup with Herb Drizzle.

You can cook Sig's Double Butternut Squash Soup with Herb Drizzle using 19 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Sig's Double Butternut Squash Soup with Herb Drizzle

1. It’s of Soup.
2. It’s 1 of medium Butternut Squash. Do not peel.
3. It’s 1 of large onion, chopped.
4. Prepare 2 of medium sweet potatoes,peeled and. chopped.
5. Prepare 4 of large cloves of garlic peeled and chopped.
6. It’s 3/4 liter of water, adjust later if needed,.
7. It’s 3 of vegetable stock cubes.
8. It’s 1 pinch of thyme,salt and cayenne pepper each.
9. Prepare of Baked/ Grilled Butternut Squash.
10. You need 1 of good pinch dried thyme.
11. You need 2 tbsp of olive oil for drizzling.
12. Prepare 1/2 of red chilli finely.chopped to garnish,.
13. You need 1 pinch of each salt and cayenne pepper to season.
14. You need of Herb Drizzle.
15. Prepare 1 of small bunch fresh parsley, just leaves,very finely chopped.
16. Prepare 1/3 tsp of ground coriander.
17. It’s 1 clove of garlic,crushed.
18. It’s 1/2 of lemon, juice only.
19. It’s 100 ml of olive oil.

Sig's Double Butternut Squash Soup with Herb Drizzle instructions

1. Cut 4 slices about 2cm thick of the thin end of the unpeeled Squash, set aside, preheat oven to 180 C/gas 6.
2. Peel.and de-seed the rest of the squash, chop into chunks.Peel and chopp the sweet potatoes, onion an garlic add to the water with the stock cubes,.
3. Boil until cooked, blend into a smooth soup..
4. Season with salt,cayenne pepper and the thyme..
5. Take the unpeeled set aside slices of squash (yes you can eat the skin), toss in a oven tin with the thyme,olive oil salt and cayenne pepper roast until.soft, then crisp of under grill.
6. Make the dressing by mixing all ingredients set aside,.
7. When all is cooked add one slice of squash to each flat bowl of soup, garnish with the dressing,.chopped red chilli and perhaps some croutons,.

Pumpkin Sweet Potato Soup With Saffron Infused Cream.

You can have Pumpkin Sweet Potato Soup With Saffron Infused Cream using 12 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Pumpkin Sweet Potato Soup With Saffron Infused Cream

1. Prepare 2 tbsp of Olive oil.
2. You need 1 of Onion diced.
3. It’s 3 of Garlic cloves.
4. It’s 1 small of pumpkin roasted or a can of organic pumpkin purée.
5. Prepare 1 of Sweet potato roasted.
6. It’s 2 of Sprigs of rosemary and thyme.
7. It’s 1 pinch of Fine sea salt.
8. It’s 1 pinch of Saffron threads.
9. It’s 1 tsp of Cumin.
10. You need 1 tsp of Ground cinnamon.
11. You need 1/2 cup of Fresh cream.
12. You need 1 of Chives for decoration.

Pumpkin Sweet Potato Soup With Saffron Infused Cream instructions

1. Cut your potato and pumpkin into large chunks and roast in the oven for approximately 60 min until flesh is soft. Drizzle with olive oil and salt and pepper before placing into the oven..
2. Place olive oil in the pot your going to be using for your soup, add the onions just until translucent in color add the chopped garlic and herbs( rosemary and thyme). Stir for a few minutes. Remove and discard herbs..
3. Turn off heat. When your pumpkin is ready and soft, scoop out the flesh with an ice cream scooper and place in the pot with your onion, do the same for the potato. You can also use the canned pumpkin pure if you want..
4. Turn on the heat again and add your spices! Cinnamon, black pepper, cumin, salt, cloves. Whatever you like really..
5. Add your broth and let simmer for about 25 minutes..
6. With a hand held mixer, place in your pot directly and mash until puréed..
7. Place your saffron threads into your cream and place in a sauce pan just until you start smelling the amazing scent of the saffron. Make sure not to boil, this should only take a few minutes..
8. Add the infused cream to your soup and stir. Turn off the heat..
9. You can serve this in cute mini pumpkin bowls which you can place on top of each plate especially with thanksgiving coming. Top with a swirl of cream and fresh cut chives along with any other topping you like..
10. Enjoy :).

Simple Creamy Butternut Squash Soup.

You can cook Simple Creamy Butternut Squash Soup using 13 ingredients and 7 steps. Here is how you cook it.

Ingredients of Simple Creamy Butternut Squash Soup

1. It’s 1 of small butternut squash (the smallest you can find is usually enough to make this recipe twice).
2. Prepare 2 Tablespoons of butter plus 1 teaspoon olive oil.
3. You need 2 cups of chopped leeks (light green and white parts only – remember to wash your leeks well!).
4. It’s 1/2 of a medium onion, chopped into a 1/2-inch pieces.
5. You need 1 of medium carrot, halved lengthwise and cut into 1/2-inch pieces.
6. You need 1 of stem celery, cut into 1/2-inch pieces.
7. Prepare 1 teaspoon of fresh thyme (or 1/3 to 1/2 teaspoon dried).
8. It’s 2 cups of baked butternut squash.
9. Prepare 4 cups of unsalted chicken or vegetable stock.
10. It’s 2 teaspoons of kosher salt to start.
11. It’s 1/2 teaspoon of black pepper.
12. Prepare of up to 1 teaspoon sugar if needed to lightly sweeten (some squashes are sweeter than others).
13. You need 1 cup of heavy whipping cream (you can use whole, lowfat, or nonfat milk – it'll be a little less rich and creamy, but still yummy).

Simple Creamy Butternut Squash Soup instructions

1. BAKING THE SQUASH: Preheat oven to 375F. Cut squash in half lengthwise, scoop out the pulp and seeds, place flesh side down on your sheet pan or baking sheet, and bake for 45 minutes or so until a fork or knife pierces all the way through the thickest part of the squash like a hot knife through butter..
2. NOW FOR THE SOUP: Put the butter and oil in a 4 or 5 quart pot and turn the heat to slightly higher than medium. When the butter is completely melted, add the aromatics (all the veg other than squash) and saute until the onions are translucent and the leeks and onions just begin to brown in parts (about 5 minutes)..
3. Add the thyme, butternut squash, stock, salt, pepper, and sugar and stir gently a few times to evenly distribute all the ingredients. Turn the heat up to medium high and bring soup to a gentle boil for 2 to 3 minutes..
4. Turn the heat down to medium low and simmer, with the lid on askew, for 25 minutes (or until a fork pierces the carrot pieces VERY easily – the carrots need to be this tender in order to get a really smooth, silky consistency to the final product), stirring occasionally and adjusting the heat down if necessary. (If you can scrape stuff off the bottom of the pot, your heat's too high.).
5. Stir in the cream, adjust seasoning if needed, and simmer, uncovered, for another 5 minutes..
6. Blend the soup until it's a smooth, velvety consistency. If you have a stick blender, that's the easiest way to go, but if you're using a regular blender, blend 3 cups at a time, starting at a very low setting for the first 5 seconds to avoid splatter and then turn up to the puree setting for 20 seconds or so..
7. Enjoy!.

Turkey soup (Leftover Thanksgiving Turkey). I know most of you are going to be looking for a recipe to use up all that leftover turkey after Thanksgiving. The best way to use up leftover thanksgiving turkey. This Turkey Soup is filled with hearty veggies and tender turkey in a zesty tomato broth.

This leftover turkey soup is a delicious, savory way to use up some of that Thanksgiving turkey you've still got in the fridge. How To Make Turkey Soup From A Leftover Turkey Carcass. My love for soup started goes deep. You can have Turkey soup (Leftover Thanksgiving Turkey) using 12 ingredients and 12 steps. Here is how you cook it.

Ingredients of Turkey soup (Leftover Thanksgiving Turkey)

1. It’s of Turkey.
2. Prepare of Broth.
3. Prepare 1/2 of Onion.
4. You need of Celery (few stalks).
5. It’s of Carrots.
6. You need of Noodlles (your choice).
7. Prepare of Creole seasoning.
8. You need of Salt.
9. It’s of Pepper.
10. Prepare leaves of Bay.
11. It’s of Basil.
12. You need of Optional Mushrooms, green beans, potato, peas, other veggies.

Leftover turkey bones, don't throw them away! Every year we take turns going to the wife's family or mine on Thanksgiving and every time we got to my mom's house we take a big pot with us. The best thing in the world to do with a turkey carcass is simmer it to make broth, then using the broth to make rich and satisfying turkey noodle soup. It's a stretch to say that the sole reason for roasting a turkey is so that you can make soup from the carcass later.

Turkey soup (Leftover Thanksgiving Turkey) instructions

1. Make sure you wash/rinse all veggies!.
2. Put Turkey in crockpot. Add water and broth to cover meat..
3. Cut up all your vegetables. Add to crockpot..
4. You can add any other vegetables you like. Such as Mushrooms, Green beans, Potato pealed or skin left on scrubbed & diced..
5. Add in your seasoning. Salt, pepper, basil, creloe seasoning, a touch of garlic. To taste..
6. Stir vegetables..
7. Cover with lid. Cook 4-8 hours crokpot..
8. Cook for about 2 hours until Turkey soft. Once soft use tongs to pull Turkey apart..
9. About 30-40 min before serving boil water in a pot to cook noodles..
10. Drain and rinse noodles..
11. Add noodles to crock pot. Cover for about another 10 min or so to let the noodles simmer..
12. Serve. Enjoy!.

But if you've ever been disappointed by. Transform that leftover turkey in the easiest way possible, with a hearty and comforting turkey soup. From light rice and turkey detox soup to From light rice and turkey detox soup to noodle-filled Vietnamese pho, you'll have no problem using up all that turkey, no matter how big your bird is. Leave no crumb from your feast behind. These simple turkey recipes transform your Thanksgiving leftovers.

Creamy Sweet potato & butternut squash soup. Makes 4 servings (425 ml) 126 cals bowl.

You can cook Creamy Sweet potato & butternut squash soup. Makes 4 servings (425 ml) 126 cals bowl using 10 ingredients and 5 steps. Here is how you cook that.

Ingredients of Creamy Sweet potato & butternut squash soup. Makes 4 servings (425 ml) 126 cals bowl

1. It’s 700 grams of mixed sweet potato & butternut squash. i used tesco pre cut.
2. You need 100 grams of red onion chopped.
3. It’s 100 grams of carrot peeled & diced.
4. It’s 100 grams of celery washed & chopped.
5. Prepare 1 of veg cube i used knorr.
6. It’s 1 of bit chilli powder.
7. Prepare 15 ml of lemon juice.
8. It’s 800 ml of hot water.
9. You need 100 ml of hot or cold water. depends if serving straight away, thickness or poppin in fridge.
10. It’s 100 ml of half fat coconut milk i used blue dragon.

Creamy Sweet potato & butternut squash soup. Makes 4 servings (425 ml) 126 cals bowl step by step

1. Add following to slow cooker in order, add hot water then stock crumbled stock cube & spices, stir pop lid on & cook for about 45 mins until veg cooked..
2. When veg is cooked, blend with hand blender until smooth. If too thick add that extra 100 ml water, use hot is serving straight away..
3. Add coconut milk then blend in..
4. Divide into bowls & serve. If saving pop into bowls, cool lid and keep in the fridge for up to 4 days…
5. Nutrition for whole batch. Total fat 12…sat 8… Poly 1…. Sodium 142… Potassium 262… Carbs 83… Fibre 20… Sugar 64… Protein 10… Vitamin A 269… Vitamin C 21… Calcium 4.

Spicy butternut squash soup. Made in under an hour, our Spicy Butternut Squash Soup is the perfect weeknight meal that the whole family will love! This roasted butternut squash soup is made with creamy coconut milk and jalapeños for a fiery kick! It is dairy-free, vegetarian, and absolutely delicious.

My spicy butternut squash soup recipe is easy to make and is also vegan friendly. It's a deliciously tasty winter warmer spiced with fresh chilli. This Spicy Thai Butternut Squash Soup is vegan, gluten-free and filled with delicious Thai curry! You can cook Spicy butternut squash soup using 16 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Spicy butternut squash soup

1. You need 1 of butternut squash, chopped.
2. Prepare 4 of potatoes.
3. You need 1 of onion.
4. Prepare 1 of large carrot.
5. It’s 1 of veg/ chicken stock cube.
6. Prepare 1 of garlic clove.
7. Prepare 2 of red chillies.
8. Prepare 1 of thumbsize pce ginger.
9. It’s 1 of heaped tsp cumin seed.
10. Prepare 1 of heaped tsp corriander seed.
11. You need 1 of heaped tsp Garam masala.
12. You need 1 of heaped tsp turmeric.
13. Prepare 3 of cardamom pods.
14. You need 1 of cove.
15. It’s of Fresh coriander.
16. You need 2 tbsp of tomato passata.

Learn how to make this easy spicy butternut squash soup recipe like Jamie Oliver's parents Sally and Trevor Oliver. Make this warming soup in under an hour! Allow the soup to cool and then blend with a hand whisk, until free of lumps. If the soup is too thick add a little more stock until you have the desired consistancy.

Spicy butternut squash soup instructions

1. Place the butternut squash, chopped onion and carrot in a roasting dish with a tbsp olive oil, sprinkle on half the cumin and coriander seed, roast for 30 min until tender..
2. Chop the potatoes, place in a sauce pan of water with the stock cube and a pinch of salt, boil until tender..
3. Place the ginger, garlic, chilli and the remaining dry spices in a pestle and mortar and mash into a thick curry paste.
4. When all this is done, add the squash, onion and carrot to a large soup pan with the curry paste and cook for 5 minutes, add extra olive oil if needed..
5. Then add the potatoes and stock and the tomato passata and blend with a hand held blender until smooth..
6. Cook for further 30 minutes and serve with the fresh corriander added at the last minute..

This silky-smooth butternut soup gets a hit of spice from chipotle, cloves and cumin. Adapted from Chef Jesús González, Chef of La Cocina Que Canta at Rancho La View image. Spicy Butternut Squash Soup. this link is to an external site that may or may not meet accessibility guidelines. I first shared this butternut squash soup recipe back on the blog four years ago, but thought it was worth bumping To make this easy butternut squash soup recipe, you will need: Butternut squash: You can either use A great combination of sweet and spicy. I even froze some and it was still great!

Taisen's Leftover Turkey Soup.

You can have Taisen's Leftover Turkey Soup using 14 ingredients and 8 steps. Here is how you cook it.

Ingredients of Taisen's Leftover Turkey Soup

1. Prepare 1 of leftover turkey ( you can add in the legs with bones or pull the meat off like I do ).
2. It’s 2 of cans green beans.
3. Prepare 2 of cans carrots ( I used fresh carrots this time ).
4. It’s 2 of cans of peas.
5. You need 1 of you can change any vegetable you want. you can add corn , lima beans . anything you like.
6. It’s 2 of to 3 large potatoes ( peeled and cut up ).
7. You need 1 of bag of noodles ( any kind ).
8. You need 1 of vegetable stock or turkey stock ( I use one box of vegetable stock , about 16 ounces , sometimes more. you can also use the bullion cubes and make your own ).
9. It’s 1 of left over turkey gravy ( my recipe for mine will follow after this and I will add it here ).
10. Prepare 1 of medium diced onion.
11. Prepare 1 of salt to your taste.
12. It’s 1 of pepper to your taste.
13. You need 2 of to 5 teaspoons of garlic powder ( to your taste, you can add more or use 1 to 2 cloves minced ).
14. Prepare 1 of a few pinches of sage ( you can use basil or thyme as well ).

Taisen's Leftover Turkey Soup instructions

1. If you still have meat on the turkey , pull it off and put it into your crock pot. I already had mine off and into a dish that was in my fridge along with 2 legs. I pull the meat off the legs to go in but you can leave it on the bone and toss in..
2. Pour in turkey or vegetable stock. Enough to cover the meat and vegetables. Turn crock pot on to medium heat. High heat if you want it faster. I let this sit on medium for 4 hours then go to low for another hour or two.
3. Add in all of your vegetables, onion and potatoes..
4. Add in your seasonings. Stir..
5. Add in your leftover turkey gravy. Stir. As you can see, there are clumps because I didn't warm it up which is fine, just mix it in well and as it warms up it will blend well https://cookpad.com/us/recipes/361137-taisens-turkey-gravy.
6. Cover the crock pot with lid. Cook for 4 to 8 hours depending on settings and how long you want it sitting. Stir every so often and check fluid level. Make sure everything is covered in liquid. I ended up transferring the soup to a large pot because my crock pot didn't have enough room ..
7. 30 to 40 minutes before serving, cook your pasta noodles. Drain them and add into the crock pot. Mix / stir well. Allow it to simmer for about 25 minutes. ( you can add the noodles in and cook them , but every time I try it doesn't turn out so I do it this way ).
8. Serve with warm buttered rolls or anything else . Enjoy !.

Butternut Squash Soup.

You can have Butternut Squash Soup using 9 ingredients and 10 steps. Here is how you cook it.

Ingredients of Butternut Squash Soup

1. You need 5 small of Butternut Squash seeded, peeled, chopped.
2. Prepare 1 large of yellow onion sliced into half moons thinly.
3. It’s 2 cup of vegetable stock.
4. It’s 2 tsp of butter.
5. Prepare 1 tsp of coriander seeds crushed.
6. It’s 1 tsp of rosemary crushed with coriander.
7. You need 1 tsp of ground sage.
8. You need 1 of sea salt and pepper to taste.
9. You need 1/4 cup of or less heavy cream.

Butternut Squash Soup instructions

1. Peel seed and chop squash.
2. Slice onion and crush the coriander and rosemary.
3. Put butter and onion into pot and saute.
4. Add seasonings.
5. Add squash and stock.
6. Cook until squash is very very soft. Turn off heat.
7. I use a food mill but a blender works just as well. Laddle into blender only half and whizz until nicely creamy..
8. Finish blending all mixture and pour back into pot. Check salt and pepper adding if needed..
9. Set soup to simmer. When simmering, turn off heat and slowly drizzle in the cream. I only used 1/8th a cup of cream use as much as you would like..
10. Stir cream in and serve. We put chopped cooked bacon and a little cheddar. Enjoy!.

Turkey or Chicken Soup made from leftover Roast Turkey or Chicken. This soup reminds me of the chicken soup my mother would make on cold winter days. It works great with any leftovers you might have from my roasted chicken recipe. I've even poached chicken breasts specifically for this recipe.

This curry soup recipe is easy, healthy and delicious. Easy and healthy buckwheat soup or kasha soup making the most of any leftover chicken or turkey you might have during the holiday season. Raw buckwheat is pale while roasted is brown. You can cook Turkey or Chicken Soup made from leftover Roast Turkey or Chicken using 27 ingredients and 7 steps. Here is how you cook that.

Ingredients of Turkey or Chicken Soup made from leftover Roast Turkey or Chicken

1. It’s 1 of FOR SOUP STOCK.
2. Prepare 1 of Whole leftover roast turkey or chicken, all bones, scraps and bits and pieces.
3. It’s 2 of carrots, cut into chunks.
4. You need 2 of stalks celery, cut into chunks.
5. Prepare 1 large of onion, peeled and cut into chunks.
6. Prepare 1 tsp of poultry seasoning.
7. It’s 1 tsp of thyme, dryed.
8. It’s 6 of black peppercorns or 1 teaspoon ground pepper.
9. It’s 3 of whole garlic cloves.
10. You need 1 of ENOUGH LOW SODIUM CHICKEN BROTH TO COVER ALL STOCK INGREDIENTS! IT WILL VARY DEPENDING ON SIZE OF ROAST.
11. Prepare 1 of FOR SOUP.
12. It’s 1 tbsp of butter.
13. Prepare 2 of carrots, peeled and sliced.
14. It’s 10 of button mushrooms, sliced.
15. Prepare 2 of celery stalks, sliced.
16. Prepare 1 medium of onion, chopped.
17. It’s 2 clove of of garlic, minced.
18. It’s 1 of 28 ounce can diced tomatoes.
19. Prepare 2 cup of bok choy, chopped.
20. You need 1/2 tsp of thyme.
21. It’s 1/2 tsp of black pepper and salt to taste.
22. It’s 1 tsp of hot sauce such as franks brand.
23. It’s 2 tsp of lemon juice.
24. It’s 1/4 cup of parmesan cheese.
25. Prepare 1 cup of or more of leftover turkey or chicken meat, cubed, or sometimes I make little turkey or chicken meatballs and add them to the finished soup.
26. Prepare 1 cup of cooked rice or pasta such as egg noodles, or what type you prefer, I used a wild rice blend this time..
27. Prepare 2 cup of low sodium chicken broth.

The chicken version is traditionally made with boiled chicken. I often make it with leftover of a roasted whole chicken (store bought or homemade). Have you tried this spicy soup with leftover turkey recipe? Please rate the recipe below and leave a comment!

Turkey or Chicken Soup made from leftover Roast Turkey or Chicken instructions

1. FOR STOCK.
2. Combine all stock ingredients in a large stockpot, being sure everthings covered with broth, bring to a boil, lower heat and simmer 2 to 3 hours, with a cover ajar to allow for broth to reduce somewhat..
3. Strain stock through a fine strainer to a clean large bowl, discard solids..
4. At this point you need to degrease stock, the simple way is to chill overnight and just remove and discard top layer of fat, or you can skim it off with a ladel if you do not want to wait..
5. FOR SOUP.
6. In a medium saucepan, melt a tablespoon butter, add mushrooms and soften add onions and garlic, carrots, celery tomaotes with the juice from the can, thyme, pepper, hot sauce, broth and lemon juice, bring to a boil and simmer uncovered untl vegetables are tender.
7. Meanwhile bring your strained stock to a simmer in a large stockpot, add cooked vegetables and all liquid left with them and combine and simmer add bok choy, the cooked rice or pasta and cubed cooked meat, heat through, sprinkle with parmesan cheese and serve hot!.

Stay in touch by following me on. Just before you add chicken stock add a mixture of dried herbs for more flavor. My favorites are a bay leaf and about a tablespoon of herbs du Provence If you have some to use up, add leftover mashed potatoes to the broth to make a thicker soup. For a creamier and more luscious soup, you could add. This curried turkey soup made with leftover turkey is fashioned on a classic Anglo-Indian curried soup called "mulligatawny".

Butternut Squash Soup.

You can have Butternut Squash Soup using 8 ingredients and 3 steps. Here is how you cook it.

Ingredients of Butternut Squash Soup

1. It’s 2 of medium sized butternut squash.
2. It’s 2 of yellow onions.
3. You need 2 (32 oz) of containers of vegetable broth.
4. You need 4 tbsp of olive oil.
5. You need 1 tbsp of thyme.
6. You need 1 tbsp of garlic.
7. Prepare 1/2 tbsp of sage.
8. You need to taste of Salt.

Butternut Squash Soup step by step

1. Preheat oven to 400 degrees Fahrenheit. Oil a sheet pan, slice both squash in half and remove seeds. Lay on sheet pan with the skin side on the sheet pan. Distribute 2-3tbsp of olive oil between all squash halves, coat them in olive oil. Add some salt, then put them in the oven for 45 minutes or until soft..
2. Once the squash is out of the oven and cooling, dice your two onions and throw them into a pot that has a tablespoon of olive oil. Sautee for a couple minutes, while sauteing chop up your squash, or gut it if you dont like the skin, then add the squash to the pot. Then add your garlic, fresh or granulated. Then add your vegetable broth all at once. Add your sage and thyme too. Bring to a boil, let boil for a minute or so, then use a hand blender to smooth out the soup. Or dump it into a blender..
3. Boom. Perfect butternut squash soup..