BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI
Provided by Giada De Laurentiis
Categories appetizer
Time 52m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Add the squash and the chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.
- For the crostini: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.
- To serve, ladle the soup into bowls and garnish with the cheese crostini.
- Cook's Note: The cooked vegetable mixture can also be pureed (after cooling for about 5 minutes) by ladling, in batches, into a food processor or blender and blended until smooth.
PENNE WITH BUTTERNUT SQUASH AND GOAT CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h8m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.
- Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.
- Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.
- While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.
BUTTERNUT SQUASH, RICOTTA, AND SAGE CROSTINI
This one's got it all: bright fall colors and sweet-savory appeal.
Provided by Bon Appétit Test Kitchen
Categories Appetizer Cocktail Party Quick & Easy Ricotta Butternut Squash Fall Shower Sage Party Bon Appétit Hors D'Oeuvre Wedding Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Toss squash, 2 tablespoons oil, and sugar in a large bowl. Season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast, tossing occasionally, until squash is golden and tender, 25-30 minutes. Let cool on sheet.
- Heat 1 1/2 tablespoons oil in a small skillet over medium-high heat. Add sage; cook until edges begin to curl and turn dark green, 1-2 minutes. Using a slotted spoon, carefully transfer to paper towels to drain. Mix ricotta and lemon zest in a small bowl. Season with salt and pepper. DO AHEAD: Butternut squash, sage leaves, and ricotta can be made 1 day ahead. Cover and chill squash. Store sage airtight at room temperature. Cover and chill ricotta mixture. Bring squash to room temperature before serving.
- Spread 1 tablespoon of ricotta mixture on each baguette slice. Top each with a few squash cubes. Drizzle crostini with lemon juice and olive oil. Sprinkle with salt and pepper. Top crostini with 2 fried sage leaves each.
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
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
BUTTERNUT SQUASH SOUP WITH FRESH GOAT CHEESE AND SPAGHETTI SQUASH CROSTINI
Steps:
- 1. Preheat oven to 400 degrees. 2. Place the halved spaghetti squash, cut side up, in a baking dish, and dust with salt and pepper. Put a tablespoon of butter in the center of each. Bake for 1 hour. Set aside. 3. Cut the butternut squash into three pieces. Remove the hard outer skin and the seeds. Cut the flesh into 1/3" cubes. (You should have 5 cups.) 4. Slice the leeks coarsely width-wise. (You should have about 1 1/2 cups.) 5. Place 2 tablespoons olive oil and 1 tablespoon butter in a pot over medium heat. Add the onions and cook, stirring until wilted, about a minute. Add the leeks and cook, stirring, for about 5 minutes. 6. Place the 5 cups of butternut squash in the pot with the onions and leeks. Cook for 5 minutes. Add chicken broth. Bring to a boil, reduce heat, and simmer for about 20 minutes, or until the butternut squash is just soft. 7. Purée the squash mixture to a fine texture in a blender or food processor. Add a tablespoon of olive oil and adjust seasonings. Keep warm. 8. Place the goat cheese in a mixing bowl. Slice the cheese coarsely. Add 2 tablespoons of olive oil and salt and pepper to taste. Chop up the cheese with a spoon to a rough texture. 9.Scrape the flesh from the spaghetti squash, and place in a bowl. Season with salt and freshly ground pepper to taste. 10. Brush the baguette slices with 2 tablespoons ol olive oil, and toast until crisp. Sprinkle parmesan over the toast. Arrange some spaghetti squash over the bread. Season with salt and pepper to taste. 11. Place some of the crumbled goat cheese in the bottom of each soup plate. Ladle the soup over. If desired, garnish the soup with some of the remaining spaghetti squash.
More about "butternut squash soup with goat cheese and squash crostini recipes"
MOROCCAN BUTTERNUT SQUASH AND GOAT CHEESE SOUP | HBH …
From halfbakedharvest.com
4.1/5 (249)Total Time 1 hrCategory SoupCalories 638 per serving
- Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off the bulb of garlic. Pour about one teaspoon of olive oil on top of the garlic cloves and cover with foil. Roast for 45 minutes, or until the garlic is golden brown and soft. Remove from the oven and allow to cool five minutes. Squeeze garlic out of the paper skin into a small bowl, mash well with a fork and set aside.
- Meanwhile, add the coconut oil to a large soup pot set over medium heat. Once hot, add the red pepper and cook for 3-5 minutes or until soft. Add the cubed butternut squash, spicy curry powder, smoked paprika, cumin, cinnamon, cayenne and thyme. Season with salt and pepper. Cook for 3-5 minutes then pour in the coconut milk and veggie broth. Bring the soup to boil, reduce the heat, cover and simmer for 20-25 minutes or until the butternut squash is fork tender.
- While the soup is cooking, make the ginger cream. Add the cold coconut milk and 1 tablespoon ginger to a small bowl. Taste and add more ginger if needed. Cover and place in the fridge until ready to serve.
ROASTED BUTTERNUT SQUASH SOUP WITH GOAT CHEESE
From chefdehome.com
Cuisine AmericanCategory SoupServings 4Total Time 45 mins
- Preheat oven at 400 degrees F (200 degrees C). Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
- Roast in the preheated oven until squash is tender and slightly browned, 20 to 25 minutes. Add onion, half way through cooking.
- Discard thyme sprigs. Transfer content to a food processor in batches and puree using 1-2 vegetable stock (or water). Be careful, it will be hot.
BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI – …
From giadzy.com
Servings 6Total Time 1 hr 10 minsAuthor Giada De Laurentiis
14 BEST BUTTERNUT SQUASH SOUP RECIPES - THE SPRUCE EATS
From thespruceeats.com
19 BUTTERNUT SQUASH SOUP RECIPES | TASTE OF HOME
From tasteofhome.com
BUTTERNUT SQUASH, CRANBERRY, AND GOAT CHEESE CROSTINI …
From thefoodcharlatan.com
BUTTERNUT SQUASH CROSTINI RECIPE - FOOD NETWORK KITCHEN
From foodnetwork.com
Author Food Network KitchenSteps 4Difficulty Easy
BUTTERNUT SQUASH GRATIN WITH GOAT CHEESE AND HAZELNUTS
From bonappetit.com
BUTTERNUT AND GOAT “CHEESE” CROSTINI | REDWOOD HILL FARM
From redwoodhill.com
ROASTED BUTTERNUT SQUASH SOUP WITH GOAT CHEESE AND BACON
From lifeasastrawberry.com
BUTTERNUT SQUASH AND GOAT CHEESE SOUP : R/SOUP - REDDIT
From reddit.com
BUTTERNUT SQUASH CROSTINI WITH GOAT CHEESE AND FIG GLAZE
From thehealthfulideas.com
BUTTERNUT SQUASH AND GOAT CHEESE CROSTINI - LOUISIANA COOKIN
From louisianacookin.com
BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI
From foodnetwork.ca
HOST MOTHER’S DAY TEA WITH THESE 12 DELICIOUS RECIPES
From foodfanatic.com
26 BEST SQUASH RECIPES & IDEAS | RECIPES, DINNERS AND EASY MEAL …
From foodnetwork.cel29.sni.foodnetwork.com
BUTTERNUT SQUASH GOAT CHEESE CROSTINI - CARVE YOUR CRAVING
From carveyourcraving.com
MAHA KAILANI ON INSTAGRAM: "I LOVE ROASTING VEGETABLES AND TURNING …
From instagram.com
CROSTINI WITH BUTTERNUT SQUASH, GOAT CHEESE AND SAGE
From williams-sonoma.com
BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI RECIPE
From foodnetwork.cel29.sni.foodnetwork.com
BUTTERNUT SQUASH CROSTINI WITH RICOTTA - RACHEL COOKS®
From rachelcooks.com
You'll also love
Related Search