Winter Squash Soup Taste Of Home Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place squash, cut-side down, in a baking pan and add 1-inch of water. Cover pan with aluminum foil.
• Bake squash in the preheated oven until tender, about 1 hour. Cool until able to handle, about 15 minutes. Scoop flesh into a bowl and discard squash skin.
• Melt butter in a large pot over medium heat. Cook and stir onion, celery, poblano pepper, and jalapeno pepper in hot butter until softened but not browned, about 15 minutes.
• Stir chicken broth, cooked squash, and salt into onion mixture; bring to a boil. Reduce heat to low and simmer until flavors blend, about 30 minutes.
• Blend soup with an immersion blender or in batches in a blender until smooth. Stir brown sugar into soup; simmer for 10 minutes. Adjust brown sugar to taste.

Steps:

• In a large saucepan, saute the celery, onion and garlic in butter until tender. Stir in flour until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the squash, parsley, salt, savory, rosemary and nutmeg and pepper. Simmer, uncovered, for 10 minutes or until heated through. Cool slightly., In a blender, process soup in batches until smooth. Return to the pan and heat through. Gradually stir in cream. Cook 5 minutes longer, stirring occasionally.

Steps:

• Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
• Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.

Steps:

• Heat olive oil in a deep skillet. Add onion and saute over medium heat for 3 to 4 minutes. Add pumpkin, butternut squash, carrots, parsnip, and turnip. Season with salt and pepper. Stir to combine. Cook for 5 minutes, uncovered, stirring occasionally.
• Add thyme, rosemary, sage, parsley, and bay leaves to the pot, tucking the sprigs down into the vegetables so they can release their oils. Add garlic and continue to stir occasionally. Be careful not to let the garlic burn. Reduce heat and simmer, covered, for 5 minutes.
• Heat vegetable stock in a separate pot. Add all the vegetables from the skillet. Check seasoning and adjust if necessary. Simmer until vegetables are tender, about 15 minutes. Retrieve all herb sprigs. Serve as is or allow soup to cool and blend in a blender to desired consistency.

Steps:

• Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and carrot. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the winter squash, garlic and minced ginger and cook, stirring, until the mixture smells fragrant, about 1 minute
• Add the water or stock, the rice and salt to taste and bring to a boil. Reduce the heat, cover and simmer 45 minutes to 1 hour, until the squash is very tender
• Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender, cover the top with a towel pulled down tight, rather than airtight with the lid. Return to the pot and heat through. Stir in the ginger juice, taste and season with salt and pepper. If desired, thin out with a little more water or stock
• Ladle the soup into bowls and add a tablespoon of yogurt (more to taste), then slowly swirl the yogurt into the soup with a spoon. Squeeze a few drops of lime juice onto each serving and sprinkle with whisper of nutmeg

Steps:

• If you have a preferred way of cooking your squash, cook it and mash it and skip to step 6; if not, read on.
• Cut the squash in half lengthwise and scoop out the seeds.
• Place the squash flesh side down in a casserole dish filled with 1 inch of water.
• Bake at 350 degrees until the squash is soft and the skin is blistered slightly (45 minutes to an hour).
• Remove the skin and mash the squash - you need 2 cups for this recipe.
• In a large saucepan, saute celery, onion, and garlic in butter until tender.
• Stir in flour until blended.
• Gradually add the broth and bring to a boil.
• Cook and stir for 2 minutes or until thickened.
• Reduce heat and stir in all remaining ingredients extept the half and half.
• Simmer uncovered for 10 minutes or until heated through.
• Use a blender or food processor to process the soup in batches until smooth.
• Return to the pan and heat through.
• Gradually stir in the half and half.
• Cook 5 more minutes, stirring occasionally.

Steps:

• Heat oven to 400.
• Cut the squash in half, seed it, and quarter it.
• Brush well with olive oil and season liberally with salt and pepper.
• Place cut side up in a baking dish and roast until squash is soft and browned at the edges, 45 minutes-1 hour.
• When squash is tender throughout, scoop flesh from skin and set aside.
• These steps can be done ahead of time and frozen for later use.
• Cook onion in butter over medium low heat until soft.
• Onion should be sweated, not cooked till brown or caramelized.
• Add the garlic and cook for one minute.
• Add the wine and cook, stirring frequently, until reduced to nearly dry (about ten minutes).
• Combine the herbs and spices (thyme through fresh parsley) in a cheesecloth bundle/bouquet garni, add it to the pot.
• Add the squash pulp to the pot.
• Gradually add the chicken stock to desired thickness (you may not need all 4 cups), and bring to a boil.
• Reduce heat to simmer, season with salt and pepper to taste.
• Simmer soup for 20 minutes.
• Remove cheesecloth bundle/bouquet garni, and puree soup with hand blender or food processor until it is the desired consistency.
• Serve hot.

Steps:

• Preheat oven to 375 degrees. Place squash on a baking sheet, cut side down. Bake until very tender, about 1 hour. Let cool slightly.
• While squash is roasting, melt butter in a medium saucepan over medium heat. Add onion, sage and allspice. Reduce heat to low, cover and cook until onions are tender, about 10 minutes. Uncover. Stir in apple and broth. Bring to a simmer and cook until apple is tender, about 15 minutes.
• Scoop out the squash pulp and add it to the pan. Simmer for 5 minutes. Let soup cool slightly. Working in 2 batches, puree the soup in a blender, holding the lid down firmly with a kitchen towel to prevent the steam from pushing it off. Strain through a fine-mesh sieve.
• When ready to serve, heat soup over medium heat until it just reaches a simmer. Add lemon juice, salt and pepper. Ladle into hot soup bowls and garnish with walnuts.