Creamless Butternut Squash Soup Food

CREAMLESS CREAMY SQUASH SOUP

Steps:

• In a Dutch oven, heat oil over medium heat. Add onions, celery and carrots; cook and stir until onion is tender, 6-8 minutes. Stir in butternut squash, sweet potato and summer squash. Cook and stir until squash and potato are lightly browned, 5-7 minutes. Add garlic; cook 1 minute longer., Add broth, savory and pepper; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 20-25 minutes., Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to pan; heat through. If desired, serve with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

CREAMLESS BUTTERNUT SQUASH SOUP

Steps:

• Cut squash into 1-inch chunks (I cut out this step by getting a bag precut squash).
• 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.

SPICY BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 375 degrees. pour a thin layer of water not the bottom of cookie sheet with sides or jelly roll pan. Place the squash cut-side down. Bake 40 minutes.
• Cook squash and remove peel. Cut into large squares. Set aside.
• Melt butter in large stock pot over medium heat. Add onion, shallots, and garlic and sauté 5 minutes or until tender. Pour the low sodium chicken broth into the pot. Add potatoes and increase heat to bring to a boil. Reduce heat to medium-high and boil for 20 minutes.
• Add the squash, stirring until well mixed.
• Using a handheld blender, puree the soup until smooth. OR, cool slightly and transfer in batches to food processor and blend until smooth. Return to large pot.
• Season the soup with the cayenne pepper, allspice, nutmeg, ginger, and pepper. Add apple cider vinegar, splash of white wine or cooking white wine and water. Stir well and ladle into bowls.

CREAMED BUTTERNUT SQUASH SOUP

Steps:

• Cook butternut squash in water until soft, about 15 minutes. Let cool to room temperature.
• Transfer to food processor and puree until desired consistency is reached. (If you have a lot of water left over, I wouldn't recommend pouring it all into the food processor -- it makes quite a mess!) Add salt to taste.

HIDDEN VALLEY RANCH BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 375. 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 Hidden Valley® Salad 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.
• Bacon truly is optional; but it is pretty!

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).

THE VERY BEST BUTTERNUT SQUASH SOUP!!!!! EVERRR!!!!

Steps:

• Heat oil on medium and saute onion, garlic, ginger until soft and golden (about 3, 5 min - make sure not to burn the garlic!).
• Add cumin and mustard seed and saute until you hear the seeds pop (30-60 sec), then stir in the cubed squash and toss to coat, then add stock, bring to a boil and cover.
• Reduce heat and let simmer until the squash is soft and tender. At this point, you want to add the salt and pepper to taste.
• You want to turn heat off and let cool before you puree. Once cooled, this is where you need a blender and an extra pot. You want to place around 3-4 ladles of the soup in the blender - don't fill all the way - and puree, then place in the new pot. Once all the soup is pureed, put back on medium low heat.
• Stir in the cream (make sure you stir enough to get the cream incorporated, otherwise it will curdle).
• Then add your corn and red pepper. Stir occasionally for 5 minutes and VOILA!

SPICY BUTTERNUT SQUASH SOUP

Steps:

• Heat oil.
• Add onions.
• Cook until translucent.
• Add jalapenos through carrots.
• Cook -turning frequently- until all veggies are glossy.
• Add stock through cumin.
• Bring to boil and simmer 20 minutes.
• Add salt and pepper to taste.
• Garnish with extra chopped cilantro.

SILKY BUTTERNUT SQUASH SOUP

Steps:

• Cut squash in half lengthwise. Scrape out seeds & fibers, reserve.
• Heat butter in large Dutch oven over medium-low heat until foaming. Add shallots and cook, stirring, frequently, until softened and translucent, about 3 minutes. Add squash scrapings and seeds and cook until fragrant and butter turns a golden color, about 3-4 minutes.
• Add 4 cups of water and 1 teaspoon salt to Dutch oven, bring to boil over high head. Reduce heat to medium. Place steamer basket in pot, and place squash cut-side down (in chunks, if necessary) in basket. Cook, covered, until squash is completely tender, about 30 minutes.
• Remove pot from heat. Use tongs to transfer squash to a rimmed baking sheet or platter. Reserve liquid in pot. When cool enough, scrape flesh from squash into a medium bowl; discard skin.
• Strain steaming liquid through mesh strainer into a second bowl. Discard solids in strainer.
• Rinse & dry Dutch oven.
• Return steaming liquid & squash chunks to pot. Puree to desired smoothness with stick blender. (or puree in batches in regular blender)
• Add up to 2 cups additional water if too thick. Heat over low to medium heat until hot. Add cream and brown sugar, and more salt to taste.
• Serve immediately, topped with homemade or store-bought croutons.

BUTTERNUT SQUASH SOUP

Steps:

• Remove the skin of the butternut squash (or can substitute it with it's poorer cousin the humble Pumpkin). Also, clean out the seeds and flesh at the core and discard.
• Chop up the butternut squash and the tomatoes and place it in a baking tray.
• Dribble 2 table spoons of olive oil and bake it in the oven at 160 degrees for an hour. When taken out of the oven, the butternut squash would have softened and the tomatoes become mushy.
• Pour out the vegetable stock (prefer Heinz brand as low in sodium) and bring it to boil.
• Pop in the baked vegetables into the stock and bring it to boil. Switch off the burner and wait for it to reach room temperature.
• Add the Apple Cider Vinegar and use a hand-held blender (personally using Braun MQ735 for the purpose) and puree the vegetables in the stock until it reaches a smooth and shiny consistency.
• Reheat the soup on very low fire.
• Roast the pumpkin seeds with a few drops of oil until they start popping.
• Before serving, use the pepper mill to season the soup with black pepper. Garnish with the roasted pumpkin seeds and olive oil.
• Serve with home-baked bread.
• Say a prayer for the chef before you enjoy your soup.