Butternut Squash And Parmesan Soup Food

BUTTERNUT SQUASH WITH THYME AND PARMESAN

Steps:

• In a medium pot, bring chicken stock to a simmer over medium heat. Add frozen cooked squash and cook together until squash is warmed through and loose. Stir in thyme, salt and pepper and cheese and cook over low heat to combine flavors, serve.

BUTTERNUT SQUASH AND PARMESAN SOUP

Steps:

• Gently fry onions, garlic, and chili flakes in olive oil in a large saucepan for about 10 minutes, or until soft and golden.
• Meanwhile cut off the tough skin of the butternut squash. Scrape out and discard the seeds, then roughly chop the flesh and stir it into the sauteed onions. Cover and continue to cook, stirring occasionally, until the squash begins to soften.
• Add the stock, herbs, and parmesan rind and simmer gently for 45 minutes, or until the squash is meltingly soft.
• Discard the herbs and Parmesan rind, scraping any gooey cheese into the soup.
• In a blender, (careful with the hot liquids) process the soup, add the creme fraiche, and season to taste.
• Serve piping hot with Parmesan cheese shavings.

SUPERB SQUASH SOUP WITH THE BEST PARMESAN CROUTONS

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.

BUTTERNUT SQUASH SOUP WITH PARMESAN AND FRIED SAGE LEAVES

Steps:

• Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion; cover and cook until soft, stirring occasionally, about 7 minutes. Add chopped sage; stir 1 minute. Add squash and broth. Increase heat to high and bring to boil. Reduce heat and simmer until squash is tender, about 25 minutes. Cool slightly. Puree soup in batches in blender until smooth. Return soup to pot. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
• Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add sage leaves and sauté until brown and toasted, about 2 minutes.Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves.

BUTTERNUT SOUP WITH PARMESAN CROUTONS

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.

PARMESAN BUTTERNUT SQUASH

Steps:

• Place squash and water in a large microwave-safe bowl. Microwave, covered, on high 15-17 minutes or until tender; drain., Preheat broiler. Transfer squash to a greased 15x10x1-in. baking pan. Toss bread crumbs with cheese, salt and pepper; sprinkle over squash. Broil 3-4 in. from heat 1-2 minutes or until topping is golden brown.

BUTTERNUT SQUASH PASTA WITH BACON AND PARMESAN

Steps:

• Set a rack in the center of the oven and heat to 375 degrees.
• Add the butternut squash to a large baking sheet. Drizzle 2 tablespoons olive oil over the top and season with red-pepper flakes, salt and pepper. Toss to combine, then spread the squash into an even layer and bake for 15 minutes.
• While the butternut squash bakes, in a small bowl, toss the red onion with the remaining 1 tablespoon olive oil.
• After the squash has cooked for 15 minutes, give it a stir and push it to one side of the baking sheet to make room for the onion and bacon, trying to keep the squash in one layer. Add the red onion to the pan, then lay the strips of bacon in a single layer next to the onion.
• Return the baking sheet to the oven for another 30 minutes and cook, stirring the squash and onion after about 15 minute. The bacon should be crisp and the vegetables cooked through and beginning to caramelize at the edges. (They don't have to be super golden brown, but a little color is nice.)
• Just before the vegetables and bacon are done, bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1 cup pasta water, then drain the pasta and return it to the pot to keep warm if necessary.
• When the vegetables are tender and the bacon crispy, take the baking sheet out of the oven and carefully transfer the bacon to a cutting board. Coarsely chop the bacon.
• Add the butternut squash, onions and any bacon fat to the pot with the pasta. Add about 1/2 cup Parmesan and 1/2 cup pasta water to the pot and stir everything until well combined. You want the squash to break down a bit and coat the pasta; add more pasta water as necessary to coat the pasta with the squash and cheese.
• Stir in half the chopped bacon, then season with salt and pepper to taste. Divide the pasta among bowls or plates. Top with chives, parsley, black pepper and the remaining Parmesan and bacon. Serve immediately.

BUTTERNUT SQUASH SOUP WITH SAGE AND PARMESAN

Steps:

• Melt the butter in a large stock pot over medium heat. Add the onion, celery, leeks and garlic and cook them until they are soft.
• Add the vegetable or chicken stock, Parmesan pieces or rinds and simmer 15 to 20 minutes. Add the butternut squash, sage, bay leaf, salt, pepper, nutmeg and cayenne. Cook until the squash is tender (about 10 to 15 minutes).
• Remove the bay leaf and the cheese and puree one quarter of the soup in a food processor and return it to the stock pot (the cheese -- not the rind -- can be crumbled or grated as a garnish for the soup). Heat through and correct seasoning. Garnish the soup with scallions and serve. Pass the freshly grated Parmesan separately.

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).