Creamy Butternut Squash Soup Food

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.

CREAMY BUTTERNUT SQUASH SOUP

Steps:

• Heat oil in large heavy saucepan on medium heat. Add onion and garlic; cook and stir 4 min. or until tender.
• Add squash and broth. Bring to boil. Reduce heat to low; simmer 40 min.
• Pour soup, in batches, into blender container; cover. Blend until smooth. Ladle soup into 7 individual bowls. Top each serving with sour cream and crumbled bacon. Serve with round buttery crackers, if desired.

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.

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.

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.

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 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.

CREAMY BUTTERNUT SQUASH WITH CINNAMON SOUP

Steps:

• Heat oil over medium-high heat in a large, deep saute pan until shimmering.
• Add butternut squash, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
• Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
• Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
• Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender, about 10 minutes.
• Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
• Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.