Butternut Squash Soup From Real Simple Magazine 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.

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.

BUTTERNUT SQUASH SOUP

Steps:

• For the soup: Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until beginning to soften, about 5 minutes. Add the squash and cook, stirring occasionally, until beginning to brown around the edges, 8 to 10 minutes. Add the garlic and cook for another minute. Pour in the chicken stock, add the thyme and sage and bring to a simmer. Simmer until the squash is very soft, 10 to 15 minutes. Stir in the heavy cream. Puree using an immersion blender. Season with salt and pepper. Serve immediately, or let cool completely, pour into freezer bags, label and freeze.
• For the topping: When read to serve, mix together the cream and sour cream in a small bowl. Drizzle designs over the soup with the mixture.

CURRIED BUTTERNUT SQUASH SOUP

Steps:

• Heat oil in a large pot over medium. Add onion and 1/2 teaspoon salt; cook, stirring often, until onion starts to brown, 6 to 7 minutes.
• Add curry paste, ginger, and garlic; cook, stirring, until fragrant, about 1 minute. Add broth and 1 teaspoon salt, scraping up browned bits from bottom of pot. Stir in squash. Bring to a simmer over medium-high. Cover and reduce heat to low; simmer until squash is tender, 12 to 15 minutes.
• Remove from heat. Stir in coconut milk, tofu, lime juice, and remaining 1/2 teaspoon salt. Use an immersion blender to process until smooth. (Or transfer to a blender, cover with lid, and remove center piece. Place a towel over opening. Process until smooth.)
• Serve sprinkled with peanuts, cilantro, and, if using, crushed red pepper.

BUTTERNUT SQUASH SOUP

Steps:

• Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

BUTTERNUT SQUASH & SAGE SOUP

Steps:

• Melt the oil and butter in a large saucepan or flameproof casserole. Add the onions and sage, and gently cook until really soft - about 15 mins. Tip in the squash and cook for 5 mins, stirring. Add the honey and stock, bring to a simmer and cook until the squash is tender.
• Let the soup cool a bit so you don't burn yourself, then whizz until really smooth with a hand blender, or in batches in a blender. Season to taste, adding a drop more stock or water if the soup is too thick. Reheat before serving, sprinkled with chives and cracked black pepper.