Butternut Squash Soup Recipe By Tasty Food

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.

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!

EASY TO MAKE BUTTERNUT SQUASH SOUP

Steps:

• In a large pan, combine the squash, stock, onions and bay leaf, bringing to a boil.
• Cover the pot and reduce the heat to low, simmer for 20 minutes or until squash is tender, then remove from heat.
• Take out the bayleaf and pour into a blender or food processor, puree the soup in batches until smooth.
• If necessary, return to pan and reheat gently.
• Season with 1/4 tsp of fresh grated nutmeg, sea salt and freshly ground black pepper.
• Ladle into soup bowls and swirl 2 tablespoon of yogurt into each bowl, sprinkle with the remaining nutmeg and enjoy.

BUTTERNUT SQUASH SOUP RECIPE BY TASTY

Steps:

• Melt the butter in a large pot over medium heat, then add the garlic and onion and sauté for 1-2 minutes, until the onion is translucent.
• Add the potato, celery, carrot, salt, and pepper. Sauté for 3 minutes.
• Add the butternut squash, broth, water, bay leaf, and thyme and stir. Bring to a boil.
• Cover and reduce the heat to low. Simmer for 25-30 minutes.
• Remove the thyme stems and bay leaf.
• Use an immersion or countertop blender to blend the soup until smooth.
• Let cool for 2 minutes, then serve.
• Enjoy!

BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 350°. Cut squash into eight large pieces. Place cut side up in a 15x10x1-in. baking pan. Cut 1/4 in. off tops of onion and garlic bulbs (the end that comes to a closed point)., Place cut side up in baking pans. Brush with oil; sprinkle with thyme. Cover tightly and bake 1-1/2 to 2 hours or until vegetables are very tender. Uncover and let stand until lukewarm. , Remove peel from squash and onions; remove soft garlic from skins. In a large bowl, combine vegetables, broth and cream. Puree in small batches in a blender until smooth; transfer to a large saucepan. Add parsley, salt and pepper; heat through (do not boil). Garnish with thyme if desired.

ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 425°F (220°C).
• Slice squash vertically down the center, scoop out the seeds, and place the halves cut-side down on a baking sheet lined with parchment paper. Rub 1 tablespoon of olive oil on the outside skin of the squash, and bake in the oven for about 30 minutes (or until almost tender).
• Allow squash to cool, peel the skin off, and cut squash into 2-inch cubes. Set aside.
• Next, in a large pot, heat remaining 1 tablespoon of olive oil over medium-high heat. Saute onions until slightly brown, about 3-4 minutes, adding a pinch of salt as they cook. Stir in garlic, ginger and cayenne pepper and cook for 1 more minute.
• Add 2 cups of the stock, brown sugar (or maple syrup), and squash and bring to a boil. Cover, reduce heat, and simmer for about 10-15 minutes (or until the squash is very tender). Remove from heat.
• Puree soup with an immersion blender or puree in batches in a regular blender or food processor, adding remaining stock slowly until the soup reaches the desired consistency.
• Season with salt and pepper to taste and garnish with optional toppings.

ROASTED BUTTERNUT SQUASH SOUP RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200°C).
• In a large bowl, toss the butternut squash with 2 tablespoons of olive oil and 1 teaspoon of salt until well coated. Spread the squash in a single layer on an unlined baking sheet.
• Roast the squash for 60-70 minutes, until completely tender and just beginning to brown on the edges.
• Once the squash has been roasting for 40 minutes, start the soup: In a large stock pot, melt 2 tablespoons of butter and the remaining 2 tablespoons of olive oil over medium heat. Add the onion and season with 1 teaspoon of salt. Sauté for 8-10 minutes, until the onion is translucent and fragrant.
• Add the garlic and sage and stir to combine. Sauté for another 8-10 minutes, until the onions are beginning to caramelize slightly. Add the white wine and cook for 2-4 minutes, until reduced by about half.
• Add the squash to the pot, along with the vegetable broth. Increase the heat to medium-high and bring to a boil. Cover the pot and reduce the heat to medium-low. Simmer for 15-20 minutes, until the squash is completely broken down.
• Remove the pot from the heat. Stir in the heavy cream and remaining 2 tablespoons of butter. Using an immersion blender, blend until the soup is completely smooth and creamy. Season with the remaining ½ teaspoon of salt, plus more to taste.
• Ladle the hot soup into bowls. Top with the toasted walnuts, a drizzle of heavy cream, and a drizzle of chive oil.
• To make the chive oil, combine the ice and 3 cups (720 ml) of water in a medium bowl. Set near the stovetop.
• Add the remaining 3 cups (720 ml) of water to a small saucepan and bring to a simmer over medium-high heat. Add the chives to the simmering water and blanch for 30 seconds, then strain. Transfer the strainer directly to the ice bath to halt the cooking process. Let the chives cool for 1 minute, then drain on paper towels.
• Add the chives and oil to a liquid measuring cup or other tall, narrow container. Using an immersion blender, blend until the chives are completely broken down. Do not overblend, as the chives can turn brown.
• Place a damp paper towel inside a strainer and set over a medium bowl. Pour the chive oil through the strainer to remove any remaining solids.
• Use the chive oil as desired. It will keep in an airtight container in the refrigerator for up to 3 months.
• Enjoy!

BUTTERNUT SQUASH SOUP

Steps:

• In a large skillet, melt the butter and sauté the onions over medium heat until soft. Add the squash, apple and garlic. Sauté for 3 to 5 minutes, stirring occasionally.
• Add the flour, curry powder and nutmeg, stirring constantly to blend. Slowly add the broth, milk (or cream) and orange zest/juice, stirring constantly to combine. Simmer for 20 to 30 minutes until the vegetables are very soft.
• Purée the soup in batches in a blender or food processor. Season with salt and pepper, to taste.
• Serve hot and garnish with parsley, if desired.

MISO-BUTTERNUT SQUASH SOUP

Steps:

• Heat oil in a large Dutch oven or other heavy pot over medium. Cook shallot, garlic, and ginger, stirring often, until shallot is softened and translucent, about 3 minutes. Add miso and cook, stirring, 1 minute. Add squash, salt, maple syrup (if using), and 4 cups water and stir to combine. Bring to a boil, then reduce heat and cover pot. Cook until squash is very tender, 20-25 minutes.
• Carefully purée squash and cooking liquid with an immersion blender until smooth. (Alternatively, you can carefully use a standard blender and work in 2 batches, keeping a towel over the lid and transferring to a medium bowl as you go.) Do ahead: Purée can be made 3 days ahead. Transfer to an airtight container; cover and chill.
• Bring squash purée to a simmer over medium heat (return to same pot if you puréed in a standard blender). Stir in lemon juice; taste and season with more salt if needed.
• Divide soup among bowls and top with cilantro, chili crisp, and peanuts. Serve with lemon wedges for squeezing over.