Cream Of Butternut Squash Soup Food

BUTTERNUT AND SOUR CREAM SOUP

Steps:

• In large suacepan, saute onions butter until tender.
• Add squash, stock, seasonings and bring to boil.
• Turn heat to low. Cook 15 minutes.
• In blender, puree squash with sour cream. Do in batches if necessary.
• Return to saucepan and heat through.

BUTTERNUT SQUASH SOUP WITH CHIPOTLE CREAM

Steps:

• Preheat the oven to 400 degrees F.
• Using 1 tablespoon of the olive oil, grease the sliced surface of the squash and season with salt and pepper, to taste. Arrange on a baking sheet and roast until very tender, about 45 minutes. Remove from the oven and let cool.
• In a large heavy pot over medium-high heat, add the remaining olive oil, onion, celery, and carrot, then season with a pinch of salt. Saute until just tender, about 10 minutes. Add the garlic and saute for 2 minutes. Scoop the butternut squash flesh into the pot and stir. Add 4 cups of the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer until the vegetables are very tender, about 30 minutes.
• Turn off the heat and using an immersion blender, carefully puree the soup until very smooth. If necessary, add more of the remaining stock to create desired consistency. Mix in 2 teaspoons of the chipotle into the soup, and season with salt and pepper, to taste.
• In a small bowl, mix together 1 teaspoon of chipotle and the sour cream. Season the chipotle cream with salt and pepper, to taste. Transfer the soup to bowls. Top each with a dollop of chipotle cream and serve.

CREAM OF BUTTERNUT SQUASH SOUP

Steps:

• Place the first five ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, 40-45 minutes or until squash and potatoes are tender., Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan. Stir in cream, salt and pepper; heat through. If desired, sprinkle servings with parsley.

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.

BUTTERNUT SQUASH SOUP

Steps:

• In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, 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.

VEGAN BUTTERNUT SQUASH SOUP

Steps:

• Begin by making the cashew cream. In a high-powered blender, such as a Vitamix, combine all the ingredients for the cashew cream, placing the water at the bottom. Blend on high until completely smooth. Set aside.
• Next, prepare the butternut squash. Do do this, first cut the squash in half lengthwise. Scoop out the seeds and stringy membranes and cut off the ends.Stand the squash up on a flat end. With a sharp knife, remove the skin by carefully cutting it away, trying to keep the knife as close to the flesh as possible. Once all the peel is removed, cut the squash into 1″ cubes.
• In a large soup pot, heat the olive oil over medium-high heat. Add onions and sauté for 3-5 minutes, until onions are translucent. Add minced garlic and sage and sauté for another minute until fragrant. Stir in the carrots, celery, butternut squash, and spices. Stir to fully coat the butternut squash. Add vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until vegetables are tender.
• Remove from heat. Stir in the cashew cream. With an immersion blender, blend your soup until it is completely puréed. If you don't have an immersion blender, you can do this in a food processor. If you are using a food processor, allow your soup to cool slightly before transferring it carefully to the food processor. Be sure not to over-fill your food processor. This is best done in batches. Serve immediately with additional cashew cream, toasted pepitas, or freshly ground pepper.

CREAMY BUTTERNUT SQUASH SOUP

Steps:

• In a small saucepan, saute onion in butter until tender. Add squash and potato; cook and stir for 2 minutes. Add the water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender., Cool slightly. In a blender, cover and process soup until smooth. Return to the pan; stir in milk and heat through.

BUTTERNUT SQUASH SOUP

Steps:

• Heat oil in a large saucepan over medium heat and sauté onions for 3 to 4 minutes, under they start to soften. Add squash, celery, garlic, potato, and pepper.
• Pour in vegetable broth and bring to a boil over high heat, then reduce heat to low. Simmer uncovered for 25 to 30 minutes, until the squash and potato are tender enough to be pricked with a fork.
• In a blender, puree mixture into a smooth soup.
• Return soup to the saucepan and add cream. Reheat over low heat before serving.

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 WITH SOUR CREAM

Steps:

• Heat oil in large saucepan on medium heat. Add squash, onions and garlic; cook 5 min. or until crisp-tender, stirring occasionally. Stir in allspice; cook and stir 1 min.
• Add bouillon and water. Bring to boil; cover. Simmer on low heat 15 min. or until squash is tender. Process, in batches, in food processor until smooth. Return to saucepan; cook until heated through, stirring occasionally.
• Ladle into 8 bowls. Top with sour cream.

BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 450.
• Cut squash in half lengthwise, scoop out seeds and place cut side down on a baking sheet.
• Roast the squash for 40-45 minutes or until it is very tender.
• Allow squash to cool.
• While the squash is roasting,saute the onion and ginger in the butter over a medium heat until the onion is translucent and soft.
• Add the broth, cover and simmer for 10 minutes.
• Scoop the cooled squash from the skin.
• Place half the squash and half the broth in a blender, puree until smooth.
• Repeat with the other half of the squash and broth.
• If needed, add water to achieve the desired consistency.
• Return the soup to the sauce pan and reheat.
• Salt and pepper to taste.
• If desired, garnish each serving with a spoonful of sour cream.

BUTTERNUT SQUASH SOUP

Steps:

• Heat the oil in a heavy four-quart saucepan. Add the onions, reduce heat to low, and saute slowly until they are tender but not brown. Stir in the garlic.
• Add the squash and water, cover and simmer until the squash is tender, about 40 minutes. Allow the mixture to cool for about 15 minutes, then puree in two batches in a food processor. Up to this point the soup can be prepared in advance, even refrigerated or frozen.
• Return the puree to the saucepan and add the stock and the sherry. Reheat and season to taste with salt and pepper. Serve with a sprinkling of Parmesan cheese on each portion.

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.

BUTTERNUT SQUASH SOUP WITH CIDER CREAM

Steps:

• Melt butter in heavy large saucepan over medium-high heat. Add squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes. Mix in apples, thyme and sage. Add stock and 1 cup cider and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
• Working in batches, purée soup in blender. Return soup to pan. Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour cream in small bowl. Whisk in reduced cider. (Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.)
• Bring soup to simmer. Mix in whipping cream. Ladle soup into bowls. Drizzle with cider cream. Top with chives.