Butternut Squash Leek And Onion Soup Food

BUTTERNUT SQUASH, LEEK AND POTATO SOUP

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the leeks and cook, stirring, until tender, 3 to 5 minutes. Add the potato, bay leaf, garlic, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and 1 cup of water and bring to a simmer.
• Add the butternut squash and simmer until the vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and let cool at least 5 minutes. Remove and discard the bay leaf and rosemary and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
• Add the cream and chopped rosemary and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper. Serve hot and garnish with more rosemary leaves and a drizzle of olive oil.
• Note: When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a 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 smooth.

BUTTERNUT SQUASH, LEEK AND ONION SOUP

Steps:

• Boil butternut squash in salty water for approximately 10 mins, or until soft.
• Melt butter in a large pot and add leeks and onions. Season with salt and pepper. Leave to sweat for approximately 15 minutes.
• Add softened butternut squash and chilli. Leave to cook for 1 minute.
• Add chicken stock and milk and bring to a gentle simmer. Leave to cook for 20 minutes.
• Leave to cool for a couple of minutes then pour the mix into a food processor. It should have a creamy texture.
• Add the cream before serving.

BUTTERNUT SQUASH LEEK SOUP

Steps:

• Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap in foil and bake at 350° for 1 hour. Cool 10 minutes.
• Separate cloves and squeeze to extract garlic. Discard skins.
• Heat oil in a large saucepan over med-high heat.
• Add leek & sauté for 5 minutes or until tender.
• Stir in garlic, squash, water, broth, salt & pepper. Bring to a boil.
• Reduce heat and simmer for 10 minutes or until squash is tender.
• Place half the mixture in blender. Remove the center piece on blender lid to allow steam to escape. Cover the opening with a towel and blend until smooth.
• Repeat for remaining mixture.

BUTTERNUT SQUASH LEEK SOUP

Steps:

• Heat 2 teaspoons oil in large stockpot over medium heat. Add carrots, leeks, and onions. Cook and stir until softened and no longer crispy, 5 to 10 minutes. Add squash; saute for 2 to 3 minutes. Add water and bring to a boil. Reduce heat to medium and cover.
• Heat 2 teaspoons oil in a skillet over medium heat. Gently fry bread until browned, 3 to 5 minutes. Add bread to the stockpot; stir in allspice and ginger. Cook, covered, until squash has softened, about 30 minutes.
• Meanwhile, heat remaining oil in a frying pan over medium heat. Add apple and brown sugar. Fry until apples are well browned and start to form a crispy crust, 10 to 15 minutes.
• Puree the contents of the stockpot using an immersion blender until smooth and free of chunks. Garnish soup with the caramelized apples.

SQUASH & LEEK SOUP

Steps:

• Cut squash into half lengthwise, clean out seeds and place skin up on a baking dish, bake at 400 for about 45 minute allow to cool, peel off skin and cut into large chunks.
• In a large pot, saute the onions, ginger, leeks, and garlic in the butter until soft.
• Add the chicken stock, and wine (if using,or increase chicken stock) and simmer about 20 minute.
• Transfer to a large bowl or measuring cup.
• Fill blender or food processer with 1/2 stock and 1/2 squash.
• (This took me 3 batches) Puree.
• Return to pot and add salt, pepper to taste.
• Simmer about 20 minute Freezes well.

ROASTED BUTTERNUT SQUASH AND LEEK SOUP

Steps:

• Preheat oven to 375 degrees. Prep the butternut squash and toss with olive oil, 1 tsp salt, 1 tsp pepper, nutmeg and cinnamon in a large mixing bowl.
• Evenly coat and spread out on a 13 by 9 by 2-inch glass baking dish or sheet pan. Roast for 40 minutes or until tender when pierced with a fork. While squash is roasting, prep the remainder of this recipe. When roasted, set aside.
• In a large heavy saucepan, pot or dutch oven heat the butter on low heat. Add thyme, leeks, celery and onions, stirring occasionally until cooked soft and browned, about 10 minutes. Remove thyme sprigs (if using).
• Stir in squash, garlic, apples, ginger, and chicken stock. Bring to a boil, then reduce heat to medium-low. Cover and simmer until vegetables are tender, 20-30 minutes.
• Using a stick blender (or in blender by batch), puree the mixture until smooth. When using a blender or food processor for hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, crack one corner of the lid open. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
• Return soup to pot with low heat and mix in sherry/wine, cream, additional salt and pepper to taste. Heat until simmer.
• Ladle hot soup into bowls for serving. Garnish with chopped walnuts, chives or a fresh grated nutmeg.