Butternut Squash Soup Ii Recipes

Steps:

• In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.

Steps:

• Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
• Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Steps:

• Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
• Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil.
• Place the squash, apple and onion on the baking sheet. Drizzle with the olive oil, season with salt and pepper, and toss to combine. Roast in the oven until fork tender, 40 to 45 minutes.
• Make a sachet with the garlic, thyme, and bay leaf (tied in a bundle using cheesecloth and twine). Bring the chicken broth and sachet to a low boil in a stockpot over high heat. Add the squash, apple, and onion. Lower the heat to a simmer and cook about 20 minutes.
• Remove from the heat and remove the sachet. Use an immersion blender, or transfer to a blender in batches, and blend until smooth and creamy. Season the soup with additional salt and pepper to taste. Serve immediately.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the butternut squash in a roasting tin with the olive oil. Season and roast for 30 mins, turning once during cooking, until golden and soft.
• Put the roast squash into the soup maker, along with the onion, garlic, most of the chilli and all the stock. Make sure you don't fill the soup maker above the max fill line. Season well. Press the 'smooth soup' function.
• Once the cycle is complete, season well, and add the crème fraîche. Blend briefly once again until the soup is creamy. Add a little extra stock or boiling water if you prefer a thinner soup, and serve in bowls with a swirl of crème fraîche and the reserved chopped chilli.

Steps:

• Peel and pip the butternuts, and cut it into about 5cm square chunks.
• Peel and chop the onions quite finely.
• Chop the garlic very finely, or push through a garlic press.
• Halve the Jalapeno pepper or green chillies and scrape out all the pips. Chop the green flesh very finely.
• Put the onions, garlic and chillies into the melted butter in a saucepan on a moderate heat and cook until the onions are soft and transparent. Add the lemon juice and chicken stock and stir until well mixed.
• Add the water and the cubes of butternut, and simmer until the soup is thick and all the ingredients are well blended together, about 1 hour.
• Liquidise with a Bamix or a food processer.
• Serve hot.
• Swirl a tablespoon or two of fresh cream into the centre of each bowl of soup just before serving.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Drizzle olive oil into large roasting pan. Add onion, carrots, garlic cloves, and a pinch of salt. Toss until coated in oil. Place squash halves flesh side up on the chopped vegetables. Sprinkle squash with additional salt.
• Roast in preheated oven until squash is tender and easily pierced with the tip of a knife, about 1 hour. Allow vegetables to cool a bit.
• Melt butter over medium heat. Butter will foam, and start to turn a golden brown. Reduce heat to low. When butter turns from golden to a light, nutty brown, remove pan from heat and immediately add sage leaves. Stir to infuse the butter with sage.
• Scoop out squash flesh and place in roasting pan with roasted chopped vegetables. Transfer mixture into large stock pot. Stir in chicken broth, brown sage butter, and maple syrup. Place pot over high heat and bring to a simmer. Reduce heat to low; slowly simmer to blend flavors, 45 to 60 minutes. Remove from heat.
• Blend until very smooth with an immersion blender, 3 or 4 minutes. Pass mixture through a strainer to remove any remaining fibrous bits.
• If soup seems too thick, add a few tablespoons of water or chicken broth. Stir in apple cider vinegar, a pinch of salt (or to taste), and cayenne pepper. Garnish servings of soup with a dollop of creme fraiche and chopped chives.

Steps:

• For the soup: Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until beginning to soften, about 5 minutes. Add the squash and cook, stirring occasionally, until beginning to brown around the edges, 8 to 10 minutes. Add the garlic and cook for another minute. Pour in the chicken stock, add the thyme and sage and bring to a simmer. Simmer until the squash is very soft, 10 to 15 minutes. Stir in the heavy cream. Puree using an immersion blender. Season with salt and pepper. Serve immediately, or let cool completely, pour into freezer bags, label and freeze.
• For the topping: When read to serve, mix together the cream and sour cream in a small bowl. Drizzle designs over the soup with the mixture.

Steps:

• Preheat a 6-quart air fryer to 375 degrees F. Toss the butternut squash, carrots, bell pepper, onion, olive oil, granulated garlic, ginger, thyme, 1 1/2 teaspoons salt and several grinds of black pepper together in a large bowl until well combined. Transfer to the air fryer basket. Fry until golden brown and tender, tossing halfway through, about 20 minutes.
• Transfer the browned vegetables to a large pot or Dutch oven and add the broth and cream. Use an immersion blender to blend the mixture on medium-high until very smooth. (Alternatively, blend the mixture in a standard blender, first letting it cool for 5 minutes, then transferring it to the blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until very smooth, scrapping down the sides of the blender carafe with a rubber spatula as needed; pour the blended mixture back into the pot.)
• Cook the soup over medium-low heat, stirring occasionally, until the mixture is just simmering, about 5 minutes. Taste and adjust the seasoning with salt and pepper. Ladle into bowls and top with pepitas, drizzle with crème fraîche or yogurt and sprinkle with chives.

Steps:

• Cut squash into 8 large pieces.
• Place cut side up in a 15x10-inch baking dish.
• Cut 1/4 inch off the tops of the onions and garlic bulb.
• Place cut side up in the baking pan.
• Brush with oil; sprinkle with thyme.
• Cover tightly and bake at 350°F for 1 1/2 to 2 hours or until vegetables are very tender.
• Uncover and let stand until room temperature.
• Remove peel from squash and onions; remove the soft garlic from skins.
• Combine vegetables, broth and cream.
• Puree in small batches in a blender until smooth; transfer to a large Dutch oven.
• Add parsley, salt and pepper; heat until soup is warmed but do not boil.

Steps:

• Melt the butter in a large pot over medium heat, then add the garlic and onion and sauté for 1-2 minutes, until the onion is translucent.
• Add the potato, celery, carrot, salt, and pepper. Sauté for 3 minutes.
• Add the butternut squash, broth, water, bay leaf, and thyme and stir. Bring to a boil.
• Cover and reduce the heat to low. Simmer for 25-30 minutes.
• Remove the thyme stems and bay leaf.
• Use an immersion or countertop blender to blend the soup until smooth.
• Let cool for 2 minutes, then serve.
• Enjoy!

Steps:

• Start by quartering the squash & de-seeding with a spoon. Take 1 Tbs of butter (melted) & brush the quarters of squash. Lightly sprinkle with salt & pepper. Using the fresh nutmeg VERY LIGHTLY grate over the quarters. Take the box of poultry seasoning and with the box in an upright position squeeze the box so the seasoning puffs out and leaves a very light dusting over the quarters.
• Place in 400 degree oven for approx 30 minutes Depending on the size of the quarters & ripeness of the squash this time may be longer. Watch the edges to make sure it doesn't burn. If you notice the egdes burning and the squash is still hard, lower temperature and continue to monitor. The squash is done when soft to touch (be careful not to burn yourself).
• Place squash flesh into pot, with the vegetable stock, and mash with potato masher. Place over high heat. Depending on how thick you like your soup, you will add more or less of the chicken stock, usually at least half of the chicken stock. I like to use emmersion blender to get soup really creamy, but this is your option.
• To finish the soup add a PINCH of cinnamon & the remaining 3 tbs of butter to soup.
• Plate in bowl, and garnish with cream if so desired.

Steps:

• Preheat oven to 450.
• Cut squash in half lengthwise, scoop out seeds and place cut side down on a baking sheet.
• Roast the squash for 40-45 minutes or until it is very tender.
• Allow squash to cool.
• While the squash is roasting,saute the onion and ginger in the butter over a medium heat until the onion is translucent and soft.
• Add the broth, cover and simmer for 10 minutes.
• Scoop the cooled squash from the skin.
• Place half the squash and half the broth in a blender, puree until smooth.
• Repeat with the other half of the squash and broth.
• If needed, add water to achieve the desired consistency.
• Return the soup to the sauce pan and reheat.
• Salt and pepper to taste.
• If desired, garnish each serving with a spoonful of sour cream.