Butternut Squash Soup From The Lion Recipe 445 Food

BUTTERNUT SQUASH SOUP

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil.
• Place the squash, apple and onion on the baking sheet. Drizzle with the olive oil, season with salt and pepper, and toss to combine. Roast in the oven until fork tender, 40 to 45 minutes.
• Make a sachet with the garlic, thyme, and bay leaf (tied in a bundle using cheesecloth and twine). Bring the chicken broth and sachet to a low boil in a stockpot over high heat. Add the squash, apple, and onion. Lower the heat to a simmer and cook about 20 minutes.
• Remove from the heat and remove the sachet. Use an immersion blender, or transfer to a blender in batches, and blend until smooth and creamy. Season the soup with additional salt and pepper to taste. Serve immediately.

BUTTERNUT SQUASH SOUP FROM THE LION RECIPE - (4.4/5)

Steps:

• 1. Melt Butter in large heavy saucepan over medium-high heat. 2. Saute squash and brown sugar stirring occasionally, until slightly softened, 15 minutes. 3. Add Apples, water, cider, salt, cinnamon, sage and cloves and bring to boil. 4. Reduce heat, cover and simmer until apples are tender, about 30 min. Cool Slightly. 5. Working in batches, puree soup in blender. Return soup to pan and stir in heavy cream. 6. Divide amoung six bowls and top each with about 1 Tablespoon of sour cream. Dust with Nutmeg.

THE VERY BEST BUTTERNUT SQUASH SOUP!!!!! EVERRR!!!!

Steps:

• Heat oil on medium and saute onion, garlic, ginger until soft and golden (about 3, 5 min - make sure not to burn the garlic!).
• Add cumin and mustard seed and saute until you hear the seeds pop (30-60 sec), then stir in the cubed squash and toss to coat, then add stock, bring to a boil and cover.
• Reduce heat and let simmer until the squash is soft and tender. At this point, you want to add the salt and pepper to taste.
• You want to turn heat off and let cool before you puree. Once cooled, this is where you need a blender and an extra pot. You want to place around 3-4 ladles of the soup in the blender - don't fill all the way - and puree, then place in the new pot. Once all the soup is pureed, put back on medium low heat.
• Stir in the cream (make sure you stir enough to get the cream incorporated, otherwise it will curdle).
• Then add your corn and red pepper. Stir occasionally for 5 minutes and VOILA!

BUTTERNUT SQUASH SOUP

Steps:

• Cut squash in half lengthwise and crosswise, scrape seeds and strings from squash and reserve.
• In a Dutch oven or large saucepan, saute the shallot in the butter until translucent, about 3 minutes; add the reserved seeds and scrapings and cook, stirring another 4 minutes.
• Add water and salt and bring to a boil; place a steamer basket in the pot; put squash in basket, skin side up; reduce heat to medium low, cover and steam 30 minutes or until squash is tender.
• Cool squash; remove flesh and set aside, throw away skins; strain the steaming liquid and throw away the solids; there should be 1 1/4 to 1 1/2 cups of liquid.
• In a blender, puree the squash a bit at a time; add enough of the liquid to make a smooth and creamy consistency; transfer each batch to a saucepan.
• Stir in any remaining liquid, the cream and brown sugar; warm over low heat until hot; add nutmeg and salt to taste; serve in soup bowl and garnish with a sprinkling of paprika.

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

Steps:

• Pour generous amount of olive oil to cover bottom of a stock pot.
• Add 1 Tbsp of Butter Spread (or 1/2 stick butter). Heat over low-medium heat.
• Add chopped onion. Cook until translucent.
• Clean fennel bulb and the fern (the fern is the top, finely-leafed portion of the fennel) under cold water and pat dry. Detach some fern from stems, discarding stems.
• Chop bulb, discarding tough outer layer. Add chopped fennel bulb to onion and continue to sauteé over low heat, stirring occasionally.
• Peel squash and cut into medium sized cubes.
• Add approximately 2 teaspoons salt to pan (Kosher salt preferred), and sprinkle with pepper (use white pepper if available).
• Turn heat to medium, add 1 cup wine to onion and fennel; cook until alcohol "burns off", approximately 5-10 minutes.
• Add carrot and squash to pot. Add chicken broth. Cover and bring to a slow boil.
• Mince several sage leaves and chop reserved fennel fern. Add to pot.
• Reduce to simmer, and cook until vegetables are very tender, 20-30 minutes.
• Flavor with a dash of cinnamon, cayenne pepper, curry powder, nutmeg, ginger, if preferred.
• Remove soup from heat and puree with hand mixer/blender (This is optional).

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.

BUTTERNUT SQUASH SOUP

Steps:

• Heat oil in large, heavy saucepan. Add onion and garlic, cook, stirring often until softened.
• Stir in celery and spices. Cover and cook for about 2 minutes.
• Add 1 can broth,water and squash. Cover and bring to a boil, then lower heat and simmer until squash is tender.
• In batches, process in food processor or blender until smooth, adding chicken broth as necessary to make desired consistency.
• Pour into bowls and garnish with a dollop of sour cream and a sprinkle of bacon bits.

BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 450.
• Cut squash in half lengthwise, scoop out seeds and place cut side down on a baking sheet.
• Roast the squash for 40-45 minutes or until it is very tender.
• Allow squash to cool.
• While the squash is roasting,saute the onion and ginger in the butter over a medium heat until the onion is translucent and soft.
• Add the broth, cover and simmer for 10 minutes.
• Scoop the cooled squash from the skin.
• Place half the squash and half the broth in a blender, puree until smooth.
• Repeat with the other half of the squash and broth.
• If needed, add water to achieve the desired consistency.
• Return the soup to the sauce pan and reheat.
• Salt and pepper to taste.
• If desired, garnish each serving with a spoonful of sour cream.