Aromatic Butternut Squash Soup Recipe 425 Food

QUICK BUTTERNUT SQUASH SOUP

Steps:

• Add oil, garlic and onion to large stockpot over medium heat.
• Saute for 3-4 minutes.
• Add sage, salt, pepper, broth and squash.
• Bring to a boil.
• Cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency).
• Use stick blender to lightly puree, leaving some chunks, or puree half of the soup in a food processor or blender and return to pot.
• Garnish with parmesan cheese and more fresh sage (if desired).

AROMATIC BUTTERNUT SQUASH SOUP RECIPE - (4.2/5)

Steps:

• In a large soup pot sauté the onions in the butter until translucent. Add the chicken stock, ginger, and cubed squash. Boil about 20-25 minutes until tender. Stir in the cinnamon, nutmeg, and black pepper. Simmer for 2-3 minutes. Cut the cream cheese into cubes and add to the soup. Puree the soup (in batches if necessary) in a blender or Cuisinart or using an immersion hand blender. To serve, top with your favorite croutons or a sprinkle of finely chopped chives.

BUTTERNUT SQUASH SOUP

Steps:

• In Dutch oven, melt butter over medium heat. Fry onion, garlic, ginger, curry paste, salt and pepper, stirring often, until onion is tender, about 5 minutes. Add tomato paste; cook, stirring until slightly darkened, about 1 minute.
• Add squash and potato; stir to coat with the curry mixture.
• Stir in broth, scraping bottom of pan to work up any brown bits.
• Bring to a boil, stirring occasionally. Cover and simmer over low heat until vegetables are very tender, about 35 minutes.
• With immersion blender, puree soup. Or, let soup cool slightly and in batches, puree in stand blender. (Make-ahead: Let cool for 30 minutes; transfer to shallow containers. Refrigerate until cold; cover. Store in fridge for up to 3 days.).
• Add cream and lemon juice; heat through until steaming.
• TIP: Serve with a swirl of sour cream or yogurt, a sprinkle of toasted slivered almonds or a sprinkle of finely diced sweet red pepper.

BUTTERNUT SQUASH SOUP WITH APPLE

Steps:

• Preheat oven to 425°F.
• In a roasting pan, mix the squash, potatoes, apples, onions, oil, 2 teaspoons salt, and the pepper.
• Roast, stirring twice, 55 minutes or until tender.
• In a food processor or blender, in batches, puree squash mixture, blending some broth and water into each batch.
• Pour into Dutch oven and stir in remaining salt, broth, water, the half and half, and butter.
• Heat over medium heat until the butter melts.
• For the garnish, preheat the broiler and line a baking sheet with foil.
• Place red-apple slices at least 1" apart on sheet and top each with slightly overlapping slice of green apple.
• Top with slice of cheese (breaking in half to fit if necessary).
• Broil 1 to 2 minutes to melt cheese and remove from oven.
• Let stand 1 minute.
• Ladle soup into 8 bowls, top each with apple-cheese garnish, chives, and pepper.

BUTTERNUT SQUASH SOUP

Steps:

• Bring 1/3 cup of broth to simmer over med-high heat, add onions, and turn heat down to med-low.
• Simmer onions, stirring often, until they become soft& translucent.
• Stir in the cloves, ginger, cinnamon& nutmeg, and add the rest of the broth along with the squash.
• Turn the heat back up to med-high until the soup begins to boil.
• Cover the pot,& turn heat back down to med-low, and simmer until the squash is tender.
• Take the cloves out,& using either an immersion blender or a food processor, puree the soup& return to pot.
• In a small bowl, mix 1/3 cup of the milk with the arrowroot, and add to the soup along with the rest of the milk.
• Turn the heat to medium, and stir until the soup begins to thicken.
• Add the maple syrup, and mix well.