Bistro Garden Butternut Squash Soup Recipes

Steps:

• Cut squash in halves.
• Clean and roast at 450 degrees until very tender, about 1 hour.
• Scoop out flesh with spoon and set aside.
• In large soup pot, saute onions in 1 tablespoon butter over medium heat until tender.
• Add leek and squash and cook 5 minutes.
• Add chicken stock, sugar, curry powder, cumin, salt and white pepper to taste.
• Place soup mixture in blender, a batch at a time, blending until smooth, and return to pot.
• Blend last batch with 1 tablespoon butter and cream.
• Return to remaining soup, stirring, and heat through.
• Adjust seasoning and thickness.

Steps:

• Preheat the oven to 425 degrees F. Cut the butternut squash, onions and apples in 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread it in a single layer. Roast for 35 to 45 minutes, until very tender.
• Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.

Steps:

• halve squash and scoop out seeds.
• Roast in 350 oven for 45 minutes or until tender.
• Scoop out flesh and discard skins, set aside.
• Sautee on low heat onion, celery, bacon garlic and spices until onion is translucent, but not brown.
• Transfer to blender, add enough broth to puree, and put in 3 quart soup pot on low heat add bay leaf.
• Put squash in blender with broth and puree, this will take 3-4 batches to puree entire squash.
• Add squash to soup pot and stir well to combine.
• Cook on low heat until flavors have mingled, stirring occasionally so that the bottom doesn't burn.
• Serve with whole grain bread.