Butternut Squash And Ginger Soup With Garlic Croutons Food

BUTTERNUT SQUASH GINGER SOUP RECIPE

Steps:

• Gather the ingredients.
• Peel, half, seed, and cut the squash into 1/2- to 1-inch pieces. Set aside.
• Melt the butter in a large heavy-duty pot over medium-high heat. Add the onions and salt. Cook, stirring occasionally, until the onion is soft, 3 to 5 minutes.
• Add the garlic, if using, and cook, stirring frequently until fragrant, about 1 minute. Add the fresh ginger and the ground ginger, and stir until fragrant, about 1 minute more.
• Add the squash and broth. Bring to a boil over high heat. Cover, reduce the heat to a simmer, and cook until the squash is very tender, about 20 minutes.
• Transfer small batches of the soup mixture to a blender . Blend until completely smooth. Alternatively, use a handheld immersion blender. Be sure to blend the soup thoroughly so it is a true purée.
• Return the soup to the pot. Adjust seasoning, if necessary. Serve the soup topped with dollops of sour cream or crème fraîche, if you like.

ROASTED BUTTERNUT SQUASH AND GINGER SHEET PAN SOUP

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed sheet pan with parchment paper.
• Place the butternut squash, baby carrots, garlic and onion in a large mixing bowl. Add the oil, salt and pepper and toss to coat.
• Transfer the squash mixture to the lined sheet pan and spread the mixture evenly across the pan. Bake until the onions are lightly browned, 40 to 45 minutes. Allow to cool slightly.
• Place half of the cooked vegetables in a blender using tongs along with 2 cups chicken broth and half the ginger. Blitz until smooth and transfer to a large soup pot. Repeat with the remaining vegetables, broth and ginger.
• To serve immediately, place the pot over medium heat. Warm the soup through and season with salt and pepper to taste.
• To freeze, divide soup evenly among four 16-ounce mason jars. Leave at least 1 inch of space at the top of each jar to prevent cracking. Screw on lids and freeze. To serve, place jars in a saucepan filled with cold water over medium heat until warm. Or, place a frozen jar in your lunchbox and reheat in the microwave for an on-the-go lunch.

ROASTED BUTTERNUT SQUASH SOUP WITH CRISPY CROUTONS

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.

GINGER BUTTERNUT SQUASH SOUP

Steps:

• 1. Melt butter or margarine in stock pot, and add onions. Sautee over medium heat until translucent.
• 2. Add ginger, garlic, and cubed butternut squash. Sautee a few more minutes until fragrant.
• 3. Add orange juice, and water. Bring to a boil, then simmer for 30 minutes, until the squash is tender.
• 4. With an immersion blender, puree until it is completely smooth and creamy.
• 5. Season with salt and pepper to taste. If it is too thick you may add more water.

ROASTED BUTTERNUT SQUASH CREAM SOUP WITH GINGER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Brush cut side of butternut squash with olive oil and place on a baking sheet, cut-side down.
• Bake in the preheated oven until peel is crinkly and butternut squash is soft, about 40 minutes. Scrape flesh into a bowl with a spoon and set aside.
• Melt butter in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Add squash flesh, 2 cups hot broth, and ginger. Season with ginger, curry, cumin, sugar, salt, and pepper. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes.
• Puree soup with an immersion blender until smooth. Add more hot broth for a thinner soup. Stir in cream and season to taste with sugar, apple cider vinegar, cayenne pepper, and salt.

BUTTERNUT SQUASH WITH GINGER

Steps:

• Place the prepared squash in a lightly greased oven proof dish.
• Dot with butter and sprinkle with ginger, brown sugar, salt & pepper.
• Cover and bake in a 350F for 45 minutes, uncover and place 8" from broiler to finish browning it for another 15 minutes or less - watch it doesn't get burnt.

BUTTERCUP SQUASH SOUP WITH GINGER

Steps:

• Heat olive oil in a large pot over medium heat. Add onion, salt, and pepper to the hot oil and cook until onions are soft and translucent, about 5 minutes. Add squash, garlic, sage, rosemary, ginger, and sugar; mix to combine. Dissolve bouillon in hot water and pour into the pot. Stir to combine.
• Bring soup to a boil, reduce heat, cover, and simmer until squash is soft, 15 to 20 minutes. Remove from heat and puree using an immersion blender.

GINGER SQUASH SOUP WITH PARMESAN CROUTONS

Steps:

• Cut squash in half lengthwise. Remove the seeds and fiber, and peel. Cut into 1/2-inch pieces, and set aside.
• Heat olive oil in a large stockpot over medium-low heat. Cook leek and garlic until softened, 3 to 5 minutes. Add ginger, squash, and parsnips. Stir, and cook over medium heat, 3 to 5 minutes. Add salt, pepper, and stock. Cover, and bring to a boil. Reduce to a simmer, and cook until the squash and parsnips are tender, 12 to 15 minutes. Transfer half the mixture to a food processor, and puree. Return to the stockpot until warm throughout. Adjust the seasoning to taste with salt and pepper.
• Meanwhile, cut the bread into 1/2-inch cubes. Toast under the broiler until golden brown. Sprinkle with Parmesan, and return to the broiler, until the cheese begins to melt. Serve the soup in individual bowls with the toasted-cheese croutons on top.

WINTER SQUASH SOUP WITH GRUYèRE CROUTONS

Steps:

• make soup
• Melt the butter in a large pot over medium heat. Add the onion and garlic and sauté until tender, about 10 minutes. Add the broth, squash, and herbs. Bring to a boil, reduce the heat, cover, and simmer until the squash is very tender, about 20 minutes.
• Working in batches, purée the soup in a blender. Return the soup to the pot. Stir in the cream and sugar. Bring to a simmer and season with salt and pepper.
• make croutons and serve soup
• Preheat the broiler. Butter one side of each bread slice. Arrange the slices, buttered side up on a baking sheet. Broil until golden, about 1 minute. Turn over; sprinkle with cheese, then thyme and sage. Sprinkle with salt and pepper. Broil until the cheese melts, about 1 minute.
• Ladle the soup into bowls. Top each with croutons and serve.
• do ahead
• The SOUP can be made 1 day ahead. Chill. Rewarm over medium heat before serving.

BUTTERNUT SQUASH AND GINGER SOUP WITH GARLIC CROUTONS

Steps:

• For Garlic Croutons Melt butter in large nonstick skillet over medium heat. Add garlic, stir 20 seconds. Add brad and saute until golden, about 5 minutes. Transfer croutons to paper towels to cool. (can be made 1 day ahead. store at room temp in airtight container). For Soup Heat oil in heavy large pot over medium-high heat. Add onion, celery, ginger, and thyme. Saute until vegetables are soft, about 6 minutes. Add pumpkin and 4 1/2 cups chicken broth. Bring to a boil, reduce heat to medium, and simmer until pumpkin is very tender, about 25 minutes. Cool soup slightly. Working in batches puree soup in blender until smooth. Return soup to pot. Stir in cream. Add more broth to thin, if desired. Season to taste with salt and pepper.