Butternut Squash Stock And Soup 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.

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.

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.

CARAMELIZED BUTTERNUT SQUASH SOUP

Steps:

• Heat olive oil in a large pot over high heat. Cook and stir squash in hot oil until completely browned, about 10 minutes. Stir onion, butter, sea salt, and cracked white pepper into the squash; cook and stir together until the onions are completely tender and beginning to brown, about 10 minutes.
• Pour chicken broth and honey over the mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until the squash is tender, about 5 minutes.
• Pour the mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.
• Stir cream, nutmeg, salt, and ground white pepper into the soup to 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.

BUTTERNUT VEGETABLE SOUP

Steps:

• Heat the vegetable oil in a large Dutch oven over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the carrots and butternut squash; cook and stir until squash begins to brown, about 15 minutes.
• Pour in the broth. Stir in the red potatoes, thyme, salt, and pepper, and bring to a boil. Reduce heat and simmer until vegetables are tender, about 45 minutes. Stir in the kale and great Northern beans, and simmer until the kale is tender, about 10 minutes.
• Pour about 3 cups of the soup into a blender, filling the pitcher no more than halfway full (you may have to do this in two batches). Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Return the pureed portion of the soup to the soup pot, leaving the remaining soup chunky. Alternately, you can use a stick blender and partially puree the soup right in the cooking pot.

BUTTERNUT SQUASH AND TURNIP SOUP

Steps:

• Heat the butter and olive oil in a skillet over medium heat. Stir in the butternut squash, turnips, celery, onion, and garlic; cook and stir until the vegetables just begin to brown, about 10 minutes. Meanwhile, heat the chicken stock in a large pot over medium heat until simmering.
• Transfer the vegetables to simmering stock, and add the bay leaf, honey, pepper, nutmeg, coriander, cayenne pepper, and salt. Continue simmering until all the vegetables are softened, about 20 minutes. Remove the bay leaf before serving.

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 WITH VEGETABLE STOCK

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, and scoop out the seeds.
• 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 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, vegetable 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 STOCK AND SOUP

Steps:

• Dry the squash: Heat oven to 150 degrees. Line a 12-by-15-inch rimmed sheet pan with aluminum foil and spray lightly with grapeseed oil. Slice squash in two at the point where the neck and bulb meet; reserve neck for another use. Cut bulbs in two lengthwise. Slice each piece into 3/4-inch half-rounds, leaving seeds and webs intact. Arrange slices on sheetpan. Bake until moisture has evaporated, about 10 hours. Cool. If baked in advance, place in plastic zipperlock bags and freeze.
• In a heavy 5- or 6-quart stockpot, toss onions, shallots, leeks, garlic, celery and carrot together and spray with grapeseed oil 10 seconds to coat. Stir well. Cover pot, and cook vegetables over very low heat, stirring occasionally, until they are soft, fragrant and beginning to color, about 30 minutes. Increase heat to medium-high, add 10 cups water, 4 ounces of the dried squash (freeze remaining for another time), bay leaf, salt and peppercorns. Simmer, uncovered, over very low heat for 30 minutes. Add parsley and kale, and simmer 5 minutes. Add scallions, remove from heat and steep 5 minutes. Strain. At this point stock may be used as a base for any soup or sauce or frozen until needed.
• To make soup, bring strained stock to a simmer in stockpot. Add diced squash, and cook over low heat, covered, until squash is extremely tender. Purée in blender in batches until perfectly smooth. Add heavy cream and salt and cayenne to taste. Serve.

BUTTERNUT SQUASH SOUP

Steps:

• Preheat the oven to 375°F Cut butternut squash in half, and roast, cut side down for 45 minutes. When done, cut into cubes. In a large saucepan, saute onions in butter until tender. Add squash, chicken stock, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
• Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

BEST BUTTERNUT SQUASH SOUP EVER

Steps:

• Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
• Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.

EASY BUTTERNUT SQUASH SOUP

Steps:

• Wash and dice the butternut squash (you can leave the skin on).
• deseed the chili.
• peel the garlic.
• Place all 3 on a baking tray.
• sprinkle olive oil over
• place in the oven at 180 for about 40 minutes or until the squash is cooked (this is when you can put a knife through it easily).
• Bring the stock to the boil.
• add the baked ingredients.
• blend with a stick blender
• season to taste.

BUTTERNUT SQUASH SOUP WITH BACON AND CHEDDAR

Steps:

• In a medium saucepan with a lid, melt butter and cook onion over low low heat until translucent and sweet. About 30 minutes.
• Add chopped bacon, butternut squash and stock.
• Cook 30 minutes or until squash is tender.
• Add sage and salt and pepper to taste.
• Using an immersion blender, blend soup until smooth.
• Add cream, sour cream and cheese and heat through, stirring to melt cheese.
• Serve with toasted bread croutons, or crostini.

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).