Roasted Butternut Squash And Apple Soup With College Inn Broth Recipes

Steps:

• Melt the butter in a large pot over medium heat, and cook until it turns nut brown. Add the leeks and cook until slightly softened, about 2 minutes. Add the garlic and saute briefly to release its fragrance.
• Add the squash and apples, raise the heat to high, and cook, stirring, until the vegetables begin to caramelize, about 5 minutes. Stir in the Toasted Spice Rub and cook briefly to toast it, about 1 minute.
• Add the stock or broth-water mixture, bring to a simmer, and partially cover. Adjust the heat to maintain a gentle simmer and cook until the squash and apples are tender, about 40 minutes.
• Transfer in batches to a blender or food processor and blend until smooth. Return to the pot, reheat to serving temperature, and season with salt.
• Divide the soup among warmed bowls and garnish each portion with some of the walnuts, if using. Serve immediately.
• In a small heavy pan over medium heat, combine the fennel seeds, coriander seeds, and peppercorns. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.
• Yield: about 1 cup
• In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
• Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of unmelted sugar remain on the nuts, they will not fry properly.
• Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds per batch; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.
• In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and the pepper.
• While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.
• Yield: 4 cups

Steps:

• In a 5 qt or larger stockpot set over medium heat, cook the bacon, stirring occasionally, until crisp and golden, 8-10 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels.
• Increase the heat to medium high. Add the squash to the pot with the bacon fat and cook until lightly browned, 4-6 minutes (resist the urge to stir too often or it won't brown).
• Stir in the apple, sage, salt and pepper and cook for about 4 minutes (you'll see more browning occur on the bottom of the pot than on the vegetables).
• Add the broth, scraping up any browned bits in the pot with a wooden spoon.
• Bring to a boil over high heat, reduce the heat to maintain a simmer and cook until the squash and apples are very soft, 6-8 minutes.
• Remove from heat & let cool somewhat.
• Add about half the bacon to the soup and puree, using a stand or immersion blender (you'll need to work in batches if using a stand blender).
• Taste and add more salt and pepper if needed.
• Reheat the soup and garnish each serving with the remaining bacon.

Steps:

• Combine squash, onion, apple and canola oil in a bowl; toss to coat.
• Arrange vegetables in a single layer on a baking sheet.
• Bake at 400F for 30 minutes.
• Remove roasted vegetables to a blender or food processor and add ginger, garlic and about 1 1/2 cups of the stock; purée, adding more stock if necessary.
• Use a little of remaining stock to deglaze the baking sheet; pour into a large soup pot over medium heat.
• Combine 2 tablespoons of stock with cornstarch in a bowl and whisk until smooth.
• Toast curry powder in a dry skillet until it begins to give off a nutty fragrance.
• Add cornstarch mixture, curry powder, remaining stock, cayenne pepper, salt and pepper to soup pot.
• Cook until slightly thickened, stirring frequently.
• Reduce heat to a simmer and cook for 20 minutes.
• Add milk and cream cheese; heat through until the cheese melts.
• Correct seasonings.
• Serve hot, garnished with minced chives, if desired.

Steps:

• Pre-heat oven to 450 degrees F.
• Peel and cut up vegetables and apples and arrange along with rosemary sprigs on a large rimmed baking sheet, drizzle with olive oil and season with salt and pepper.
• Roast for 35 minutes until butternut squash and carrots are softened, tossing mixture halfway through.
• Remove rosemary sprigs from the tray; transfer the vegetable mixture to a blender or food processor and pulse the mixture to break down the larger pieces and then blend together until smooth.
• Once the mixture is nearly smooth, add in warmed chicken broth and cream and pulse for an additional 30-60 seconds to combine. Serve hot with crusty bread, add a swirl of creme fraiche, fresh herbs or salty roasted pepitas for garnishes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Arrange butternut squash halves, carrot chunks, sweet potato chunks, and whole garlic head onto the prepared baking sheet. Drizzle 1 1/2 tablespoons olive oil over the vegetables; season with rosemary, salt, and black pepper.
• Roast in preheated oven for 20 minutes, turn the carrot and sweet potato chunks, and continue roasting until everything is tender, 20 to 30 minutes more. Set aside to cool.
• Use a spoon to remove flesh of squash from skin. Cut carrot and sweet potato into small pieces. Squeeze roasted garlic from skin.
• Heat 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. Season the celery mixture with nutmeg and cayenne pepper; saute until the celery and onion are tender, about 8 minutes. Add apple and continue to cook and stir until apples begin to get hot, about 2 minutes more.
• Pour vegetable broth and apple cider into the pot; bring just to a boil, reduce heat to medium-low, and cook at a simmer for 30 minutes.
• Stir squash, carrot, sweet potato, and garlic to the pot. Blend soup with an immersion blender until smooth.

Steps:

• In a soup pot, heat the olive oil over medium-high heat.
• Add the onion and curry powder and cook 3 minutes.
• Add the butternut squash, apples, thyme, white beans, salt and vegetable broth and the 2 cups of water; bring to a boil.
• Reduce heat and cook until squash is very tender, about 20 minutes.
• Working in batches, puree the soup in a food processor or blender until almost smooth. (I like to let the soup cool a bit OR work in VERY small batches if soup is still hot).

Steps:

• Preheat oven to 425°F.
• Combine squash, onion, thyme and oil.
• Place on a cookie sheet (s), in a single layer, and roast 20-30 minutes or until tender, stirring at least once.
• Place roasted vegetables in a soup pot and add broth, wine and cardamom.
• Bring to a boil, reduce heat and simmer 10 minutes.
• Working in small batches, puree the soup in a blender or processor and place in a clean pot.
• Bring soup to a boil, reduce heat, stir in cream and season with salt and pepper.

Steps:

• Preheat oven to 350 degrees.
• Half squash lengthwise and scoop out seeds.
• Cut each half into thirds and peel.
• Place squash, onion and carrot in single layer in baking dish and drizzle with melted butter.
• Stir to coat.
• Roast vegetables for 1 hour, until tender, turning vegetables over halfway through.
• Transfer vegetables to a large saucepan.
• Add apples, broth, and salt.
• Simmer, covered for 30 minutes until apples are tender.
• Add thyme and pepper, stir.
• Process soup in batches.
• Portion into bowls and garnish with fresh thyme sprigs if desired.

Steps:

• Pre-heat oven to 450 degrees F.
• Peel and cut up vegetables and apples and arrange along with rosemary sprigs on a large rimmed baking sheet, drizzle with olive oil and season with salt and pepper.
• Roast for 35 minutes until butternut squash and carrots are softened, tossing mixture halfway through.
• Remove rosemary sprigs from the tray; transfer the vegetable mixture to a blender or food processor and pulse the mixture to break down the larger pieces and then blend together until smooth.
• Once the mixture is nearly smooth, add in warmed chicken broth and cream and pulse for an additional 30-60 seconds to combine. Serve hot with crusty bread, add a swirl of creme fraiche, fresh herbs or salty roasted pepitas for garnishes.

Steps:

• Pre-heat oven to 450 degrees F.
• Peel and cut up vegetables and apples and arrange along with rosemary sprigs on a large rimmed baking sheet, drizzle with olive oil and season with salt and pepper.
• Roast for 35 minutes until butternut squash and carrots are softened, tossing mixture halfway through.
• Remove rosemary sprigs from the tray; transfer the vegetable mixture to a blender or food processor and pulse the mixture to break down the larger pieces and then blend together until smooth.
• Once the mixture is nearly smooth, add in warmed chicken broth and cream and pulse for an additional 30-60 seconds to combine. Serve hot with crusty bread, add a swirl of creme fraiche, fresh herbs or salty roasted pepitas for garnishes.