Butternut Squash Soup With Chili And Creme Fraiche Recipes

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ROASTED BUTTERNUT SQUASH SOUP WITH CREME FRAICHE

If you are just looking for roasted squash you could prepare this recipe though step one and serve it up as is (you should consider tossing the squash with a couple of teaspoons of brown sugar along with the butter, salt and pepper). But here the roasted squash then gets pureed with sauteed shallots and some broth, and finished with a bit of cream and a gorgeous swirl of creamy, tangy creme fraiche (available in your dairy aisle or the cheese section of the supermarket), plus some (optional) bits of crispy bacon. So simple, and really quite fabulous. You could definitely add a pinch of nutmeg, or perhaps a bit of cumin and chili powder, or some fresh or dried sage if you are looking for another layer of flavor.

Provided by Katie Workman

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 9



Roasted Butternut Squash Soup with Creme Fraiche image

Steps:

  • Preheat the oven to 400 degrees F. Place the squash on a rimmed baking sheet, drizzle over the melted butter, season with salt and pepper and toss to combine. Spread out in a single layer on the baking sheet, allowing space in between the cubes when possible. Roast until tender and lightly browned on the bottom, about 25 minutes.
  • Heat the oil in a stockpot over medium heat. Add the shallots and saute until the shallots have softened and turned a light golden brown, about 10 minutes. Add the broth and bring to a simmer.
  • Meanwhile, if using bacon, heat a large heavy skillet over medium-high heat and add the bacon pieces. Saute until they are cooked and crisp, then transfer them with a slotted spoon to some paper towels to drain.
  • Add the cooked butternut squash to the simmering broth. Working in batches, puree the soup in a blender or food processor (alternately you can run the mixture through a food mill, which offers a great kind of nubby texture, or puree right in the pot with an immersion blender). Return the pureed soup to the pot. Taste and adjust the seasoning.
  • Add the cream and heat just until warmed through. Place the creme fraiche in a small bowl and stir with a fork make it very soft and creamy. Ladle the soup into bowls, swirl in a tablespoon of the creme fraiche, and sprinkle with some crisped bacon, if using.

1 large butternut squash, peeled, seeded and cut into 1-inch cubes
1 tablespoon unsalted butter, melted
Kosher salt and freshly ground pepper to taste
1 tablespoon olive oil
1/2 cup minced shallots (see Cook's Note)
4 cups low-sodium chicken or vegetable broth
4 thick-cut strips bacon, sliced crosswise into 1/2-inch pieces
1/2 cup heavy cream
1/2 cup creme fraiche for serving

BUTTERNUT SQUASH SOUP WITH A KICK

A great soup to warm you up in a hurry. Great any time of year. You can play with the volumes of jalapeno and ginger and sour cream, to whatever you like. You can vary the amount of sour cream you add depending on how 'hot' you want the soup to taste.

Provided by davey

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 12



Butternut Squash Soup with a Kick image

Steps:

  • Melt the butter in a large pot over medium heat. Stir in the onion, ginger, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 7 minutes. Add the butternut squash and chicken broth, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the squash is tender, about 30 minutes.
  • Stir in the evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded 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 clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Ladle into bowls, and garnish with sour cream and thyme to serve.

Nutrition Facts : Calories 334.9 calories, Carbohydrate 32.4 g, Cholesterol 46.8 mg, Fat 21 g, Fiber 4 g, Protein 8.2 g, SaturatedFat 13.9 g, Sodium 414.5 mg, Sugar 13.8 g

2 tablespoons butter
1 onion, diced
2 teaspoons grated fresh ginger
1 jalapeno pepper, seeded and diced
1 (2 pound) butternut squash - peeled, seeded, and cubed
1 (14.5 ounce) can chicken broth
1 (12 fluid ounce) can evaporated milk
½ cup coconut milk
1 tablespoon white sugar
salt and black pepper to taste
1 cup sour cream
1 tablespoon chopped fresh thyme, or to taste

BUTTERNUT SQUASH SOUP WITH SPICED CRèME FRAîCHE

Provided by Allison Vines-Rushing

Categories     Soup/Stew     Milk/Cream     Vegetable     Thanksgiving     Vegetarian     Spice     Squash     Butternut Squash     Fall     Shallot

Yield Serves 8

Number Of Ingredients 16



Butternut Squash Soup with Spiced Crème Fraîche image

Steps:

  • To roast the squash, preheat the oven to 350°F.
  • With a vegetable peeler, remove the skin from the squash. Carefully cut the squash in half lengthwise. Scoop out and discard the seeds. Place the squash on a baking sheet and drizzle with the olive oil. Roast the squash until it is soft and caramelized, about 30 minutes.
  • To make the soup, in a large soup pot over medium heat, melt the butter and then add the shallots, garlic, salt, white pepper, and spice purse. Cook until the shallots are soft and translucent, about 3 minutes. Add the wine and cook until the mixture is reduced by half, about 3 minutes. Add the squash, sugar, stock, and cream. Cook until all of the flavors meld together, 20 to 30 minutes. Remove the spice purse and season with the cinnamon, nutmeg, and licorice root.
  • Puree the soup in a blender, being careful not to overload the blender with the hot soup. (Before turning on the machine, be sure the lid is tightly secured and covered with a towel to prevent the hot mixture from escaping.)
  • Strain through a fine strainer and serve with Spiced Crème Fraîche.

3 pounds butternut squash
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
2 cups sliced shallots
1/3 cup smashed garlic cloves
1 teaspoon fine sea salt
1/2 teaspoon ground white pepper
1 spice purse (1 bay leaf, 1 thyme sprig, 1 star anise, 4 whole peppercorns wrapped in cheesecloth and tied closed with kitchen string)
1/2 cup white wine
1 tablespoon sugar (optional)
8 cups vegetable stock
1/2 cup heavy cream
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly grated licorice root (optional)
Spiced Crème Fraîche , for accompaniment

BUTTERNUT SQUASH SOUP WITH CHILI AND CREME FRAICHE

Make and share this Butternut Squash Soup With Chili and Creme Fraiche recipe from Food.com.

Provided by English_Rose

Categories     Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8



Butternut Squash Soup With Chili and Creme Fraiche image

Steps:

  • Heat the oven to 400°F.
  • Cut the squash into large cubes, about 1.5in across, then toss in a large roasting tin with half the olive oil.
  • Roast for 30 mins, turing once during cooking, until golden and soft.
  • While the squash cooks, melt the butter wih the remaining oil in a large saucepan, then add the onions, garlic and 3/4 of the chili.
  • Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
  • Tip the squash into the pan, add the broth and creme fraiche then whizz with a stick blender until smooth.
  • Taste the soup and adjust the seasoning according to taste.
  • Serve the soup with swirls of creme fraiche and a scattering of the remaining chopped chili.

Nutrition Facts : Calories 297.8, Fat 15.6, SaturatedFat 6.3, Cholesterol 28.2, Sodium 41.4, Carbohydrate 41.4, Fiber 6.8, Sugar 9.8, Protein 4.2

1 butternut squash, peeled and deseeded
2 tablespoons olive oil
1 tablespoon butter
2 onions, diced
1 garlic clove, thinly sliced
2 red chili peppers, deseeded and finely chopped
3 1/2 cups vegetable broth, hot
4 tablespoons creme fraiche, plus more to serve

SOUP MAKER BUTTERNUT SQUASH SOUP

Make a batch of this warming butternut squash soup in a soup maker for an easy lunch or supper. The chilli gives it a nice kick

Provided by Good Food team

Categories     Dinner, Lunch, Soup, Starter, Supper

Time 1h10m

Number Of Ingredients 7



Soup maker butternut squash soup image

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.

Nutrition Facts : Calories 272 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.53 milligram of sodium

½ butternut squash (about 500g), peeled and chopped into 4cm cubes
½ tbsp olive oil
1 onion , diced
1 small garlic clove , thinly sliced
1 mild red chilli , deseeded and finely chopped
400ml vegetable stock
2 tbsp crème fraîche , plus more to serve

BEST BUTTERNUT SQUASH SOUP EVER

Slightly sweet, this is one of the best soups I've had in a while.

Provided by Chester

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 10



Best Butternut Squash Soup Ever image

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.

Nutrition Facts : Calories 140.1 calories, Carbohydrate 23.9 g, Cholesterol 12.3 mg, Fat 5.2 g, Fiber 6.1 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 866.1 mg, Sugar 1.8 g

1 ½ tablespoons butter
½ onion, sliced
2 cloves garlic
2 sprigs fresh thyme
½ butternut squash - peeled, seeded, and cut into 1-inch cubes
4 cups chicken stock
½ cube chicken bouillon
1 pinch ground cumin
1 pinch ground allspice
salt and ground black pepper to taste

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