Ancho Butternut Squash Soup Food

BUTTERNUT SQUASH SOUP II

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.

AIR FRYER BUTTERNUT SQUASH SOUP

Steps:

• Preheat a 6-quart air fryer to 375 degrees F. Toss the butternut squash, carrots, bell pepper, onion, olive oil, granulated garlic, ginger, thyme, 1 1/2 teaspoons salt and several grinds of black pepper together in a large bowl until well combined. Transfer to the air fryer basket. Fry until golden brown and tender, tossing halfway through, about 20 minutes.
• Transfer the browned vegetables to a large pot or Dutch oven and add the broth and cream. Use an immersion blender to blend the mixture on medium-high until very smooth. (Alternatively, blend the mixture in a standard blender, first letting it cool for 5 minutes, then transferring it to the blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until very smooth, scrapping down the sides of the blender carafe with a rubber spatula as needed; pour the blended mixture back into the pot.)
• Cook the soup over medium-low heat, stirring occasionally, until the mixture is just simmering, about 5 minutes. Taste and adjust the seasoning with salt and pepper. Ladle into bowls and top with pepitas, drizzle with crème fraîche or yogurt and sprinkle with chives.

BUTTERNUT SQUASH SOUP

Steps:

• Heat the olive oil in a soup pot over medium heat. Add the onion, garlic, sage, 1 teaspoon of the salt and season with pepper, to taste. Cook, covered, stirring occasionally, until soft and fragrant, about 15 minutes. Raise heat to medium-high, add the tomatoes, and cook, stirring with a wooden spoon, until the tomatoes break up and the onions brown slightly, about 7 minutes. Add the squash and the remaining teaspoon salt, and continue to cook, stirring occasionally, until the squash is tender, about 12 minutes. Add the broth, bring to a simmer, and cook, uncovered, until the vegetables tender, about 20 minutes. Set aside to cool slightly.
• Working in batches, puree the soup in a blender, or with an immersion blender. Return the soup to the pot and reheat over medium heat. Stir in the vinegar. Serve the soup in warm bowls with a touch of parmesan cheese if desired.

BUTTERNUT-SQUASH-AND-ANCHO-CHILI PUREE

Steps:

• Place the ancho chili in a small saucepan and cover with water. Bring to a boil. Reduce heat and simmer until chili is soft, about 10 minutes. Remove the chili from the liquid. When cool enough to handle, stem the chili, split it open and scrape out the seeds.
• Meanwhile, place the squash in a saucepan and cover with water. Bring to a boil over medium-high heat. Reduce heat and simmer until squash is tender, about 10 minutes. Drain well and place the squash in a food processor. Add the chili and the cumin and process until smooth, stopping to scrape down the sides of the bowl. Season with the salt and cayenne, if desired. Divide among 4 plates and serve immediately.

EASY BUTTERNUT SQUASH SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.