Copycat Ritz Carlton Creamy Butternut Squash Soup Food

CREAMY BUTTERNUT SQUASH SOUP

Steps:

• In a large pot, melt butter over medium heat. Add brown sugar and spices to melted better and stir for 1 minute.
• Add chicken stock and apple cider. Bring to a boil.
• Add squash and carrots. Sprinkle with salt and pepper. Cover and simmer for 30 minutes, or until squash and carrots can easily be poked with a fork. Check liquid in the pot while simmering. Add more chicken stock if necessary.
• Pour all the contents of the pot into a blender. Puree until mixture is smooth.
• Blend in 1 cup of heavy cream. Gradually add more until the mixture reaches the consistency of a creamy soup.
• Pour the contents of blender back into the pot and keep warm until ready to serve.
• After serving soup into individual bowls, garnish with croutons and chopped pecans.

COPYCAT RITZ CARLTON CREAMY BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 400 Deg F. Peel, cut in half, and de-seed butternut squash. Cut into strips then into 1-2 inch chunks. Place in a bowl. Drizzle one tablespoon over the squash then spread out on a baking sheet. Season with nutmeg and cloves.
• Roast the squash for 25 minutes or until fork tender
• While the squash is roasting heat a large stock pot or Dutch oven, add remaining oil, the butter and sauté onions, celery, carrot, and garlic until soft, about 5-7minutes. Season with the salt and pepper.
• Add chicken stock to the sautéed vegetables and stir
• Add in butternut squash to stock mixture once it is removed from oven
• Bring to a boil then let simmer for 30 minutes, stirring occasionally
• Transfer in batches to a blender and puree until very smooth. You can also use an immersion blender. If you don't have high powered blender, strain the soup with a mesh strainer back into the dutch oven
• Add brown sugar, cream and fish sauce, stir well then bring to a simmer. Taste and season with more salt and pepper if desired
• Serve with a sprinkle of grated nutmeg and a few dashes of your favorite hot sauce

CREAMY BUTTERNUT SQUASH SOUP

Steps:

• Cut up celery, carrot and onion.
• Cut up the squash and potatoes into cubes, about 1 inch.
• Cook celery, carrot and onion over low heat in the olive oil, about 10 minutes.
• Add squash, potatoes and the 4 cups of water.
• Simmer, covered until vegetables are tender, about 20 to 25 minutes.
• Let soup cool a bit, then put into a food processor or blender and puree.

COPYCAT PANERA BREAD'S AUTUMN SQUASH SOUP

Steps:

• Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 mins at 425 degrees F.
• Meanwhile, in a large skillet over med-high heat, sauté apple and onion in coconut oil with curry powder and a few dashes of salt for about 10 mins and until softened.
• Add broth, milk, and squash to the large skillet with the apple and onion and bring to a boil. Reduce heat and simmer uncovered for about 20 minutes Stir in salt to taste.
• Use an immersion blender or transfer soup to a high-speed blender or food processor and blend until soup is smooth and creamy.

THICK AND CREAMY ROASTED BUTTERNUT SQUASH SOUP

Steps:

• preheat oven to 450 f.
• cut squash in half and scrape out seeds.
• drizzle 1 teaspoon olive oil in cavity of squash,and sprinkle with salt and pepper.
• turn the squash face down ion baking sheet and cook till tender,approx 45 minutes.
• remove from oven ,let cool till manageable.
• remove squash from skin and put into bowl.
• in a large pot ,warm 1 teaspoon of olive oil,add onion,garlic.cook till tender.
• add the broth,maple syrup,cinnamon,nutmeg and curry.
• bring to a light boil,then reduce heat to simmer.cook approx 15 minutes,stirring occasionally.
• use a immersion blender to blend soup,add another teaspoon olive oil.add salt and pepper to taste -- Add parsley for garnish,or green onion.or both.
• this soup will freeze perfectly for 4 months, in air tight container.
• Enjoy this tasty soup with a sandwich,makes a great combo.

CREAMY ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Cut squash in half lengthwise; remove seeds.
• Cover squash with olive oil.Sprinkle with salt, pepper, cinnamon and nutmeg. Add maple syrup and garlic cloves in squash cavity.Place in 350*oven and bake for about 50 minutes until squash is cooked.Spoon out the cooked squash and garlic; set aside.
• Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and sauté until soft but not brown, about 10 minutes. Season with salt and pepper.
• Add the chicken stock and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Add a bit more maple syrup and cinnamon to taste.
• Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.)
• Return the soup to the pan and reheat gently. Add the half-and-half, if using. Adjust the seasoning with salt and pepper.
• Ladle into a warm tureen, a ceramic bowl or 4 soup plates. If desired, garnish with a spoonful of sour cream and a scattering of pumpkin seeds.

SWEET & CREAMY BUTTERNUT SQUASH SOUP FROM DISNEY'S BOMA

Steps:

• In a small pot, melt the butter and pour over the squash. Season squash with salt and pepper and roast in 325-degree oven for 45 minutes (I use a dutch oven for this recipe, as it transfers easily from the oven to the stove).
• In a kettle, mix squash with water. Add heavy cream and milk and puree using an immersion blender. Add sugar, ginger, nutmeg, cinnamon, and coriander.
• Make a slurry with the cornstarch and add to the soup.
• Add the American cheese and continue mixing until smooth.
• Adjust seasoning.

CREAMY BUTTERNUT SQUASH SOUP

Steps:

• Pepper, sour cream and Worcestershire sauce to personal taste.
• Dice up the squash and mix with the carrots, onions, broth and salt.
• Add pepper here if desired.
• Bring to a boil and then simmer for 30 to 40 minutes till all is tender.
• Next blend to a smooth cream.
• Add the Worcestershire sauce and cream to taste. Thats it! Simple and good. Geo.