Cabot Reduced Fat Butternut Squash Soup Food

LOW FAT BUTTERNUT SQUASH SOUP

Steps:

• Cut squash into quarters and seed; place in a plastic bag and microwave on HIGH for approximately 5 minutes.
• Remove from bag, peel and chop.
• Place squash, onion, broth, and spices in saucepan and bring to a boil over medium-high heat.
• Reduce heat and simmer for 25 minutes or until squash is fully cooked.
• Remove from heat and puree with a stick blender until smooth.
• Reduce heat on stove to low and slowly stir in plain yoghurt.
• Add more spices if needed.
• Reheat and serve.

AIR FRYER BUTTERNUT SQUASH SOUP

Steps:

• Preheat a 6-quart air fryer to 375 degrees F. Toss the butternut squash, carrots, bell pepper, onion, olive oil, granulated garlic, ginger, thyme, 1 1/2 teaspoons salt and several grinds of black pepper together in a large bowl until well combined. Transfer to the air fryer basket. Fry until golden brown and tender, tossing halfway through, about 20 minutes.
• Transfer the browned vegetables to a large pot or Dutch oven and add the broth and cream. Use an immersion blender to blend the mixture on medium-high until very smooth. (Alternatively, blend the mixture in a standard blender, first letting it cool for 5 minutes, then transferring it to the blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until very smooth, scrapping down the sides of the blender carafe with a rubber spatula as needed; pour the blended mixture back into the pot.)
• Cook the soup over medium-low heat, stirring occasionally, until the mixture is just simmering, about 5 minutes. Taste and adjust the seasoning with salt and pepper. Ladle into bowls and top with pepitas, drizzle with crème fraîche or yogurt and sprinkle with chives.

SQUASH SOUP

Steps:

• Heat the oven to 400 degrees F.
• Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.
• Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth*. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

ANCHO-BUTTERNUT SQUASH SOUP

Steps:

• Heat the olive oil in a large pot over medium-low heat. Add the ancho and cook, turning, until toasted, about 1 minute. Add the shallots and cook, stirring occasionally, until softened, about 3 minutes. Add the squash, cumin and 1 teaspoon salt, stirring to coat. Add 6 cups water and bring to a boil; reduce the heat to medium low and simmer until the squash is tender, 25 to 30 minutes.
• Working in batches, transfer the soup to a blender and puree until smooth (or puree in the pot with an immersion blender). Return the soup to the pot; stir in the agave and lime juice. Season with salt and thin with water as needed. Top each serving with pepitas and sprinkle with cayenne.

BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 375 degrees F. Brush the squash halves with olive oil and place on a baking sheet, cut side down and bake for 40 minutes. Flip and bake for an additional 15 minutes, or until flesh is tender. Allow to cool enough to scoop out flesh and set aside. Meanwhile, in a large sauce pan, cook onion in olive oil over medium heat until tender and starting to turn golden, about 7 minutes. Add stock and water, and bring to a boil. Turn off heat. In large blender, blend together the stock mixture, the squash and the dressing and seasoning mix. Work in batches, pouring soup into sauce pan as you go, and work carefully in order not to burn yourself. Stir in half and half. Heat again before serving if needed, or serve immediately. Top with crumbled bacon, if desired.;

BUTTERNUT SQUASH SOUP

Steps:

• In a large saucepan, simmer squash and onion in vegetable stock until very soft.
• Place cooked squash and onion in a blender and add enough of the cooking liquid to cover by 2-inches. Blend until smooth. Season with salt, pepper, and nutmeg, to taste. Add truffle oil. Blend a moment until oil is incorporated.
• Remove puree from blender into saucepot and stir in enough of the remaining liquid to achieve desired consistency.
• Place all ingredients in a stockpot and simmer 2 1/2 to 3 hours.
• Strain and return liquid to pan. Reduce over medium-high heat to 4 cups.

ALMOST FAT-FREE VEGETARIAN BUTTERNUT SQUASH SOUP

Steps:

• Remove seeds, peel, and cut the squash into small 1 inches cubes.
• Cut the zucchini and bell pepper into small chunks.
• Put all ingredients except spices into a 2 quart saucepan, and bring to a boil.
• Simmer, covered, on low heat for 30 minutes (the lentils will split--this is normal and you may use this as an indication that all of the ingredients are cooked).
• Do not drain the liquid.
• Pour the soup into a blender, add spices, and blend until smooth.