Butternut Squash Soup With Cinnamon Recipes

Steps:

• Heat oil over medium-high heat in a large, deep saute pan until shimmering.
• Add butternut squash, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
• Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
• Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
• Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender, about 10 minutes.
• Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
• Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Steps:

• In a small skillet, saute onion in butter until tender. Transfer to a 5-or 6-quart slow cooker; add squash. Combine the broth, brown sugar, ginger, garlic and cinnamon; pour over squash. Cover and cook on low until squash is tender, 6-8 hours. , Cool slightly. Discard cinnamon stick. In a blender, process soup in batches until smooth. Return all to slow cooker. Whisk in cream cheese; cover and cook until cheese is melted, about 15 minutes longer. If desired, top with crystallized ginger and fresh cracked 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:

• In Dutch oven, mix squash, apple, onion, brown sugar, salt, cinnamon and pepper. Add broth. Cover; heat to boiling over medium-high heat. Reduce heat; simmer about 20 minutes or until squash is tender.
• In blender or food processor, place one-third of mixture. Cover; blend until smooth. Repeat twice to use up remaining soup. Return to Dutch oven, stir in milk and yogurt. Heat over low heat, stirring occasionally, just until heated through. Ladle into bowls; sprinkle with chives.

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:

• Roast the butternut squash, flesh side down onto a lightly oiled roasting pan for 40 to 45 minutes in a 425 degree oven.
• In the mean time, sautee the onion, ginger, and garlic in butter until soft.
• Add the broth, simmer for ten minutes.
• Add pulp from the butternut squash (that you've scooped out).
• Puree in a food processor or blender (or I use a mixing wand right in the pot).
• Return to pan.
• Add cream, salt, pepper, and a pinch or 2 of cinnamon.
• Simmer until heated through.

Steps:

• Coat a large pot over medium-high heat with olive oil. Add the onions, carrots, celery and garlic. Season with salt, to taste, and sweat the veggies until they start to soften and are very aromatic, about 7 to 8 minutes. Add the squash and potatoes and season with salt, to taste. Stir to coat the mixture with the oil and cook for another 5 to 6 minutes. Add the wine and reduce by half.
• Add the stock, thyme and bay leaves. Squeeze the orange into the soup and add both halves. Taste for seasoning and adjust, if needed. Bring to a boil and reduce to a simmer and simmer until the squash is falling apart, about 35 to 40 minutes. * If the liquid level starts to get too low, water can be used to replace it.
• Remove and discard the orange halves, thyme bundle and bay leaves and puree the soup with an immersion blender or a blender. If using a blender, cool the mixture for about 5 minutes and carefully add it to the blender. It should be very smooth and velvety. Check the consistency. If it is too thick add water to thin it.
• In a saucepan heat about 1-inch of the oil over medium heat. Slice the shallots into thin rings. Just before frying, toss the shallots in the flour. Fry the shallots until they are crispy and brown. Remove to a paper towel and sprinkle immediately with salt.
• Whip the cream in a large bowl until it holds its shape in soft peaks, then whip in the cinnamon.
• Ladle the soup into serving bowls and top with a dollop of the cinnamon whipped cream and fried shallots.
• Squashy!!!

Steps:

• In a large microwave safe dish combine squash, onions and butter. Cover and microwave on high for 4 minutes. Peel squash. Stir in broth and cook on high for another 20 to 25 minutes, or until squash is tender. Puree squash, onions and broth in a food processor or blender. Add cream, salt and pepper, and microwave on high for another 3 to 4 minutes, or until heated through. Flavor with nutmeg, cloves and cinnamon to taste.

Steps:

• Cut squash lengthwise and scrape all seeds out.
• Line a baking dish with regular or release tinfoil. Place squash in dish with peeling facing up.
• Bake in a 350 degree oven for 30 minutes.
• Turn squash over and pour melted butter over both pieces. Sprinkle with cinnamon. Continue baking for another 30 minutes.
• Enjoy!

Steps:

• Pour generous amount of olive oil to cover bottom of a stock pot.
• Add 1 Tbsp of Butter Spread (or 1/2 stick butter). Heat over low-medium heat.
• Add chopped onion. Cook until translucent.
• Clean fennel bulb and the fern (the fern is the top, finely-leafed portion of the fennel) under cold water and pat dry. Detach some fern from stems, discarding stems.
• Chop bulb, discarding tough outer layer. Add chopped fennel bulb to onion and continue to sauteé over low heat, stirring occasionally.
• Peel squash and cut into medium sized cubes.
• Add approximately 2 teaspoons salt to pan (Kosher salt preferred), and sprinkle with pepper (use white pepper if available).
• Turn heat to medium, add 1 cup wine to onion and fennel; cook until alcohol "burns off", approximately 5-10 minutes.
• Add carrot and squash to pot. Add chicken broth. Cover and bring to a slow boil.
• Mince several sage leaves and chop reserved fennel fern. Add to pot.
• Reduce to simmer, and cook until vegetables are very tender, 20-30 minutes.
• Flavor with a dash of cinnamon, cayenne pepper, curry powder, nutmeg, ginger, if preferred.
• Remove soup from heat and puree with hand mixer/blender (This is optional).

Steps:

• Melt butter in a heavy-bottomed pot over medium heat. Add butternut squash, onions, carrots, and celery; cook, stirring often, until onions are tender, about 12 minutes.
• Pour broth into the pot; stir in 2 teaspoons cinnamon and nutmeg. Cover and simmer until carrots are soft, about 40 minutes. Stir maple syrup, salt, and pepper into the soup.
• Cool soup slightly, about 10 minutes. Puree in a food processor or blender in small batches until smooth. Transfer to another pot; stir in heavy cream.
• Preheat oven to 350 degrees F (175 degrees C).
• Mix apples, white sugar, and 1/2 teaspoon cinnamon together and spread on a rimmed baking sheet.
• Bake apple mixture in the preheated oven until softened, 7 to 8 minutes.
• Serve soup garnished with baked apples.

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:

• preheat oven to 450 f.
• cut squash in half and scrape out seeds.
• drizzle 1 teaspoon olive oil in cavity of squash,and sprinkle with salt and pepper.
• turn the squash face down ion baking sheet and cook till tender,approx 45 minutes.
• remove from oven ,let cool till manageable.
• remove squash from skin and put into bowl.
• in a large pot ,warm 1 teaspoon of olive oil,add onion,garlic.cook till tender.
• add the broth,maple syrup,cinnamon,nutmeg and curry.
• bring to a light boil,then reduce heat to simmer.cook approx 15 minutes,stirring occasionally.
• use a immersion blender to blend soup,add another teaspoon olive oil.add salt and pepper to taste -- Add parsley for garnish,or green onion.or both.
• this soup will freeze perfectly for 4 months, in air tight container.
• Enjoy this tasty soup with a sandwich,makes a great combo.