Butternut Squash Soup Wamaretti Cookie Crumbs Food

ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1/2 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
• Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don't worry if the skin or flesh browns-that's good for flavor). Set the squash aside until it's cool enough to handle, about 10 minutes.
• Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering (if your blender has a soup preset, use a medium skillet to minimize dishes.) Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your stand blender (see notes on how to use an immersion blender instead).
• Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).
• Securely fasten the lid. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra creamy and warmed through.
• If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
• If your soup is piping hot from the blending process, you can pour it into serving bowls. If not, pour it back into your soup pot and warm the soup over medium heat, stirring often, until it's nice and steamy. I like to top individual bowls with some extra black pepper.

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.

ROASTED BUTTERNUT SQUASH SOUP WITH AMARETTI COOKIES

Steps:

• Preheat oven to 375 degrees F. Grease a 13 by 9 by 2-inch glass baking dish with vegetable oil. Place squash cut side up in prepared dish. Pierce each squash half several times with toothpick or skewer. Bake until squash is tender, about 45 minutes.
• While the squash is cooking, use a handheld mixer with the chopping attachment to pulse the cookies until roughly chopped. Set aside.
• In a large pot, bring the olive oil up to almost smoking. Quickly cook the sage leaves until crisp. Remove and reserve the sage, and saute the sliced onion. When the squash is done cooking, using a large spoon, scrape squash into the pot; discard peel. Add 3 1/2 cups chicken stock and nutmeg and puree until smooth, add additional stock to reach desired consistency. Stir soup over medium heat until heated through. Season to taste with salt and pepper. Ladle soup into bowls. Top with crushed amaretti; garnish with sage leaves.

MOOSEWOOD'S BUTTERNUT SQUASH SOUP WITH SAGE

Steps:

• Preheat the oven to 400°F.
• Brush the bottom of a baking pan with olive oil and set aside. Cut the squash through the stem ends into halves, prick the skin in several places with a knife, and scoop out the seeds with a spoon.
• Brush the cut surfaces with about a tablespoon of the olive oil.
• Put the garlic inside the squash cavities and place halves in the pan cut side down.
• Add the onions to the pan and brush with remaining olive oil. Pour the water into the bottom of the pan, cover with aluminum foil, and bake for 50 minutes.
• Uncover and bake for 5-10 minutes more or until the squash is tender and the onions are soft.
• When the squash is cooled enough to handle, scoop out the flesh.
• Squeeze the garlic cloves out of their skins and discard the skins.
• In batches in a blender, combine the baked vegetables, apple juice or stock, thyme, nutmeg, salt and pepper and puree until it is smooth. (If you are making this ahead - chill here - and when ready go to the next direction).
• Pour the soup into a pot and heat gently.
• In a small skillet, melt the butter and saute the sage leaves until dark and curled.
• Garnish each bowl of soup with the sage leaves.

BUTTERNUT SQUASH AND COCONUT SOUP

Steps:

• Heat the olive oil in a large heavy-based pan. Add the garlic, ginger, shallots and cook until the shallots soften slightly.
• Add the squash and the stock, bring to the boil and simmer until squash is soft.
• Add the spices and coconut, stirring until the coconut melts.
• Blend until smooth and creamy.
• Return to the pan and heat through. Before serving garnish with coriander.

BUTTERNUT SQUASH COOKIES

Steps:

• In a large mixing bowl, cream butter and sugars until fluffy.
• Beat in the eggs and squash.
• Stir well.
• Sift together the flour, baking soda, baking powder, and spices and add to mixture, stirring until well blended.
• Stir in raisins and nuts.
• Spoon onto cookie sheets and bake at 375 degrees F (190 degrees C) for 10-12 minutes .

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).

BUTTERNUT SQUASH SOUP W/AMARETTI COOKIE CRUMBS

Steps:

• In your soup pot on med-med high heat lightly fry your bacon slices in the olive oil. Once bacon has cooked remove from pot and discard(or eat it like I do!).
• Saute diced onion in your oil and renderings until soft and slightly translucent.
• Add your cubed squash to pot and saute until flesh starts to soften- aprox. 5-8min.
• Add your stock and turn up heat enough to produce a good simmer without boiling and cook for another 10-15 min stirring occasionally until squash is soft.
• Stir in salt, pepper, pumpkin pie spice and sugar.
• Take off heat(for safety) and with either an immersion blender or potato masher break down the squash into a puree, leave chunks of squash if you prefer. Be sure to thoroughly mix in the spices if using the potato masher, the immersion blender will take care of that for you.
• Now is the time you can taste and adjust your spices and if you prefer a thicker soup place pot back on med heat and continue to cook out the moisture.
• Once you are satisfied with your taste and consistency stir in the half and half.
• On each serving take one or two amaretti cookies and crush them in your hand and sprinkle on top of the soup, yum!
• Enjoy!