Roasted Butternut Squash Soup With Crispy Croutons Recipes

Steps:

• Put a very large saucepan on a medium heat and pour in a couple of glugs of olive oil.
• Add the sage leaves and fry for around 30 seconds or until dark green and crisp. Quickly remove them with a slotted spoon to a bowl lined with paper towels - you'll use these for sprinkling over at the end. In the pan you'll be left with a beautifully flavored oil, so put it back on the heat and throw in your onion, celery, carrot, garlic, rosemary leaves, chile and a good pinch of salt and pepper. Cook gently for about 10 minutes until the vegetables are sweet and soft. Add the squash and the stock to the pan, bring to the boil and simmer for around 30 minutes.
• While the soup is cooking, make your croutons. Drizzle a little olive oil over the ciabatta slices, and press some grated Parmesan onto each side. Place in a non-stick pan without any oil and fry until golden on both sides.
• When the squash is soft and cooked through, whiz the soup with an immersion blender or pour it into a standard blender and pulse until you have a smooth puree* (but you can leave it slightly chunky if you like). Most importantly, remember to taste and season it until it's perfect. Divide the soup between your bowls, placing 2 croutons on top of each. Sprinkle with a few of your crispy sage leaves and drizzle with a swirl of good-quality extra-virgin olive oil.

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:

• To make roasted winter squash: Heat oven to 375 degrees F. Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
• To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
• Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)
• Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.

Steps:

• Heat the oil in a large pan, add the onion and fry for 5 mins. Add the garlic and squash, and cook for 5 mins more. Pour in the Madeira and stock, stir in the chopped sage, then cover and simmer for 20 mins until the squash is tender.
• Blitz with a hand blender or in a food processor until completely smooth. Allow to cool in the pan, then chill until ready to serve. Will keep for 2 days or freeze for 3 months. To make the crispy sage, heat some oil (a depth of about 2cm) in a small pan, then drop in the sage leaves until they are crisp - you will need to do this in batches. Drain on kitchen paper. Will keep for several hours.
• Just before serving, reheat the soup in a pan. The texture should be quite thick and velvety, but thin it with a little stock if it is too thick.
• For the apple croutons, heat the oil in a large pan, add the apple and fry until starting to soften. Sprinkle with the sugar and stir until lightly caramelised.
• To serve, ladle the soup into small bowls and top with the apple, sage and a grinding of black pepper.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
• Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.
• Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
• Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt.
• Remove bay leaf and serve hot. Garnish with fresh parsley if desired.

Steps:

• For soup:
• Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
• Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)
• For croutons:
• Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.

Steps:

• Preheat oven to 400 degrees. Cut butternut squash in half from top to bottom and remove seeds from both halves.
• Place cut side down on baking sheet.
• Bake for 30-40 minutes or until flesh of squash is fully softened.
• On a low heat, saute onion in butter and oil until soft and browning.
• Add garlic and saute until fragrant and soft.
• Remove roasted squash from skin and put into soup pot.
• Add stock and bring soup to a boil.
• Reduce heat to a simmer and add seasoning and herbs.
• Simmer for 15-20 minutes and then add sour cream (if using) and blend until smooth using a hand blender or blender.
• While soup is simmering, toss bread cubes with oil and seasoning and toast in oven until golden brown.
• Serve with chopped green onion and/or croutons.

Steps:

• Place all ingredients in a medium saucepan and simmer for 1 hour. Strain into a bowl.;
• Preheat oven to 450 degrees F. Place squash in a baking dish and brush the cut side with the softened butter and season with salt and pepper to taste. Bake in the oven covered for 20 minutes, remove foil and continue baking for 15 to 20 minutes, or until tender. Remove the squash from the oven and scoop out the pulp from the skin. Place the squash in a large saucepan and add the stock. Simmer for 20 minutes. Transfer in batches to a blender and strain through a chinois into a medium saucepan. Heat the olive oil in a small saute pan, add the saffron and saute for 30 seconds add the water and bring to a boil. Add the saffron mixture to the soup and season with the spices and cook for 10 minutes, adding more stock or water, if necessary. Remove from the heat and whisk in the creme fraiche and harissa and season with salt and pepper, to taste. Ladle into bowls and float a few croutons on top. Garnish with finely sliced chives.;
• Preheat oven to 325 degrees F. Brush bread slices with olive oil and sprinkle with paprika on 1 side. Bake in the oven on a baking sheet for 5 to 10 minutes, or lightly golden brown. Remove from oven and sprinkle with almonds.;

Steps:

• Place squash in a 15x10x1-in. baking pan lightly coated with cooking spray. Drizzle with 1 tablespoon oil; sprinkle with pepper. Toss to coat. Bake, uncovered, at 425° for 30-35 minutes or until tender, stirring every 15 minutes. Set aside., In a Dutch oven, saute the onion, celery and sage in remaining oil until tender. Stir in the broth and squash. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes to allow flavors to blend. Cool slightly., In a blender, puree soup in batches until smooth. Return to the pan; heat through., For croutons, in a small bowl, combine the cheese, oil, sage and garlic. Add bread cubes and spritz with cooking spray; toss to coat. Place on a baking sheet coated with cooking spray., Bake at 425° for 5-8 minutes or until golden brown, stirring occasionally. Sprinkle each serving of soup with croutons and additional cheese if desired.

Steps:

• Preheat oven to 375. Cut squash in half and remove seeds. Score the butternut squash halves being care not to go too deep. Peel garllic cloves and cut one in half. Rub the cut garlic over the edges of the squash. Drizzle olive oil over squash, and sprinkle with salt and pepper. Place the whole garlic cloves in the hole of each squash half. Place the rosemary sprig lengthwise across the squash. Put squash into a baking dish and roast for about an hour and fifteen minutes. When done remove from oven and let cool about 15 minutes or until easy to handle. Remove rosemary sprigs. Don't worry if there are still bits of rosemary on the squah. Peel skin off with your fingers and place squash into a large dutch oven. Add 8 cups water and chicken flavoring. Bring to a boil, and reduce heat to a simmer. Add chili powder and cumin seeds. Simmer about 2 hours. Puree in blender or use and immersion blender. Add water if you'd like it thinner. Add more chili powder if you like it spicier. Ladle into individual bowl and garnish with a tablespoon of sour cream and sprinkle with cilantro if desired.

Steps:

• Preheat oven to 400°. Place squash in a shallow roasting pan; drizzle with 1 tablespoon oil. Sprinkle with 1/2 teaspoon salt and pepper. Roast until tender, 25-30 minutes, turning once. Reduce oven setting to 350°. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onion; cook and stir until tender, 5-7 minutes. Add ginger, garlic, turmeric, cumin and remaining 1/2 teaspoon salt; cook 1 minute longer. Stir in broth, pumpkin and roasted squash. Bring to a boil; reduce heat. Simmer, uncovered, 15-20 minutes to allow flavors to blend. Add coconut milk; cook 5 minutes longer. Cool slightly. In a blender, cover and process soup in batches until smooth. , Return pureed mixture to pan; cook and stir until heated through. Meanwhile, place naan on a baking sheet. Drizzle with remaining 1 tablespoon oil; toss to coat. Bake until crispy, 12-15 minutes, stirring once. Serve soup with naan croutons and toppings of your choice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Steps:

• Preheat an oven to 400°F.
• Using a sharp knife, cut Squash in half length wise, remove seeds, and fibers, sprinkle with oil, salt, pepper place onto a baking sheet and roast until it feels somewhat soft to the touch, and a knife penetrates easily, about 45-1 hour. Remove from the oven and, when cool enough to handle, Scoop out the pulp into a bowl and set aside.
• While the squash is cooling, reduce the oven temperature to 350°F.
• Spread the hazelnuts on a baking sheet and toast until fragrant and the skins have loosened, about 10 minutes. Remove from the oven and, while still warm, place the nuts in a kitchen towel. Rub the towel vigorously to remove the skins; do not worry if small bits of skin remain. Chop and set aside. (or use a coffee blender).
• In a dutch oven over med low heat, melt the butter. Add the onions and garlic cook, stirring occasionally, until the onions are tender and translucent, 8 to 10 minutes. Add the pulp, broth, sugar, cinnamon, nutmeg, salt and pepper. bring to a boil.Reduce the heat to low, and simmer for a few minutes to combine the flavors.
• Using a hand held blender, blend soup mixture til smooth. If using a regular blender remove pot from heat. Fill the blender with a 1/4 of the soup, cover with a kitchen cloth, make sure to let some air in, so it doesn't explode.
• Blend until completely smooth about 5-10 seconds, add to a clean pan. Continue to do this until you have used all the soup. Reheat gently over medium-low heat, add heavy cream, let simmer 5-10 mins to let flavors blend. . .Season to taste.
• Ladle into warmed bowls and top the soup off with toasted chopped Hazelnuts. Serve.
• Enjoy.

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:

• Soup.
• Heat 1/4 cup of olive oil in saucepan and add onions and 3 cloves of chopped garlic.
• Cook for 5 minutes or until the onions are softened on medium heat.
• Add squash, sweet potatoes and coriander and cook for another 5 minutes.
• Add broth and bring to a boil.
• Reduce heat and simmer for 25 minutes (until squash is softened).
• Place everything in a food processor and blend until smooth.
• Season with salt and pepper.
• Reheat soup and serve with croutons.
• Croutons.
• Cut bread into cubes.
• Heat remaining oil in skillet and add bread.
• Cook on high for 5-10 minutes, turning frequently until crispy.
• Place them in paper bag with remaining garlic, seal bag and shake to coat croutons.