Creamy Chilli Butternut Squash Food

BUTTERNUT SQUASH SOUP WITH CHILLI & CRèME FRAîCHE

Steps:

• Heat oven to 200C/180C fan/gas 6.
• Cut 1 peeled and deseeded butternut squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with 1 tbsp of the olive oil.
• Roast for 30 mins, turning once during cooking, until golden and soft.
• While the butternut squash cooks, melt 1 tbsp butter with the remaining 1 tbsp olive oil in a large saucepan, then add 2 diced onions, 1 thinly sliced garlic clove and ¾ of the 2 deseeded and finely chopped red chillies.
• Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
• Tip the butternut squash into the pan, add 850ml hot vegetable stock and 4 tbsp crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches.
• Return to the pan, gently reheat, then season to taste.
• Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.

ROASTED BUTTERNUT SQUASH WITH CREAMY SAUCE

Steps:

• Preheat the oven to 400°F. Place the squash on a rimmed baking sheet, drizzle over the melted butter, sprinkle over the sugar, season with salt and pepper and toss to combine. Spread out in a single layer on the baking sheet, allowing space in between the cubes when possible. Roast for about 25 minutes until tender and lightly browned on the bottom.
• Meanwhile, make the sauce: In a small bowl of container combine the sour cream, olive oil, lemon juice, rice vinegar, shallots, and salt and pepper.
• When the squash is roasted, let it cool slightly for 5 to 10 minutes. Transfer to a serving dish and drizzle over the dressing. Sprinkle with the herbs and serve immediately.

CREAMY LOW CARB PALEO BUTTERNUT SQUASH SOUP RECIPE WITH COCONUT MILK

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper.
• Place the butternut squash halves open side up onto the baking sheet. Drizzle with a tablespoon of avocado oil. Sprinkle with sea salt and black pepper. Flip over, face down.
• Roast the butternut squash in the oven for about 40-55 minutes, until a knife goes in easily.
• When the squash is about 30 minutes into roasting, heat the remaining tablespoon of avocado oil in a large pot over medium heat. Add the minced garlic, cinnamon, nutmeg and thyme. Saute for about a minute, until fragrant.
• Add the broth and coconut milk. Simmer for about 20 minutes, or until the squash is done.
• Scoop the squash out of the shells into the soup. Use an immersion blender to puree until smooth.

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:

• 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.

THAI BUTTERNUT SQUASH SOUP WITH COCONUT MILK (CREAMY, SPICY)

Steps:

• Heat oil in Instant Pot at Saute Setting. Add onion, garlic, ginger and cook stirring often until onions are soft and has started brown slightly at edges. (4-5 minutes)
• Add curry paste and continue saute for 2 more minutes or until curry paste is fragrant, releases oil, and darkens in color.
• Add squash pieces, bouillon cube, 5 cups of water, lemon grass stalk (broken in half) with 1/2 teaspoon of salt. Place the lid of Instant Pot. Seal and set vent to "sealing" position. Cook at high pressure for 8 minutes. Quick Release, open, and remove lemon grass.
• Add coconut milk, lime zest. Cook on high pressure for 3 minutes. Quick release. (You can also simmer soup for this step, covered for 10 minutes on saute setting.)
• Puree the soup with immersion blender to smooth consistency. Or Work in batches and puree soup in stand mixer/blender. Add back to pot. Mix in lime juice, black pepper, sugar. (Stir well so sugar is dissolved.) Taste and adjust seasonings with more salt, sugar, and lime juice.
• Ladle hot soup into bowls. Garnish with toppings of choice. I recommend one or all - black pepper, toasted pumpkin seeds, scallion, cilantro, red onion, red radish. Serve and enjoy!

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.

SPICY BUTTERNUT SQUASH CHILI

Steps:

• Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add beef and cook and stir until browned and crumbly, 5 to 7 minutes.
• Transfer beef mixture to the bottom of a slow cooker and add butternut squash and frozen mixed vegetables. Stir in diced tomatoes with green chilies, diced tomatoes, chicken broth, chipotle peppers in adobo, tomato paste, chili powder, cumin, garlic powder, cayenne pepper, and brown sugar; mix together.
• Set heat to High; wait to bring to a simmer. Cover, set heat to Low and cook, 8 hours to overnight.

3-INGREDIENT CREAMY BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F.
• Peel butternut squash and remove seeds. Chop into small cubes and toss in avocado oil on a large baking sheet. If you're using coconut oil, melt before tossing. Bake for 35 minutes, remove from oven, and allow to cool for a few minutes.
• Pour coconut milk, sea salt, and pepper into a food processor. Add butternut squash and blend well. Stop to scrape sides if needed and continue blending until smooth and creamy.
• Top with a dash of sea salt and some freshly ground black pepper, enjoy!

PORK AND BUTTERNUT SQUASH CHILI WITH CHEESE AND SOUR CREAM READY IN 15 MINUTES

Steps:

• Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using ground turkey or ground beef, follow same instructions as ground pork. If using Italian sausage, remove from casing and follow same instructions as ground pork. If using bacon, line a plate with a paper towel. Place a medium non-stick pan over medium heat and add bacon to hot pan. Flip occasionally until crisp, 6-8 minutes. Transfer to towel-lined plate to remove excess oil. Crumble, and serve on top. 1 Cook the Pork and Squash Halve any large butternut squash pieces to roughly match smaller pieces.Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.Add ground pork, butternut squash, and a pinch of salt and pepper to hot pan. Stir occasionally, breaking up pork with a spoon, until squash starts to soften and no pink remains on pork, 5-7 minutes. 2 Add the Tomatoes and Seasoning Stir demi-glace, tomatoes, seasoning rub and 1 cup water into pan. Bring to a boil.Once boiling, cover and stir occasionally until squash is tender, 4-5 minutes.While chili cooks, drain beans. 3 Add the Beans Drain black beans in a colander and rinse.Once squash is tender, add beans, 1/4 tsp. salt, and a pinch of pepper to pan and stir to combine.Return to a boil. Once boiling, until beans are warmed through, 1-2 minutes.Remove from burner. 4 Finish the Dish Plate dish as pictured on front of card, topping chili with cheese, sour cream, and red pepper flakes (to taste). Bon appétit!

SPICY BUTTERNUT SQUASH SOUP

Steps:

• Peel and seed the squash and cut into small chunks.
• Place the squash, chopped onion, and carrots into a large pot with the cayenne pepper,salt, garlic, and chicken broth.
• Cook on medium heat until the soup comes to a rapid boil. Turn heat to low and let simmer uncovered for 35-45 minutes until the squash is soft.
• Place the soup into a food processor or blender and puree until smooth and creamy.
• Return the soup to the pot and whisk in the butter and the condensed milk until fully mixed.
• Add sour cream dollop if desired.
• Serve warm to hot in medium sized soup bowls.
• This soup can be frozen and reheated as well.

CREAMY ROASTED BUTTERNUT SQUASH PASTA WITH SAUSAGE AND SPINACH

Steps:

• Preheat oven to 400 F.
• In a large bowl, toss cubed butternut squash with olive oil, salt, and pepper.
• Spread the squash on a parchment paper-lined baking sheet in one layer, without overcrowding.
• Roast in the preheated oven at 400 F for 30 minutes. Remove from oven.
• In a medium skillet, heat 1 tablespoon of olive oil on medium heat.
• Add crumbled sausage and cook for about 10 minutes, regularly stirring, until the sausage is cooked through. Remove from heat and set aside.
• Tip: Cook the sausage while the butternut squash is being roasted.
• In a separate, large skillet, heat 1 tablespoon of olive oil together with minced garlic and spinach over medium heat. Cook, occasionally stirring, for about 5 or 7 minutes until spinach starts to wilt.
• Add heavy cream. Bring to a brief boil, then immediately reduce to simmer (boiling but not intensely). Add shredded Parmesan cheese. Keep stirring the sauce with the Parmesan cheese on low to medium boil (simmer) until the cheese melts. Remove from heat.
• Season with salt to taste, about 1/4 teaspoon of salt. No salt might be necessary if the sausage is very salty.
• Tip: Use your judgment about whether to add salt or not based on how salty the sausage is. Make the cream sauce while the butternut squash is being roasted.
• Cook pasta al dente in boiling water according to package instructions. That usually means cooking pasta in boiling water for about 7 to 11 minutes. Drain.
• To a large skillet with the creamy spinach sauce, add drained cooked pasta and cooked sausage. Stir. Season with salt and pepper, if desired.
• Top the pasta with roasted butternut squash. Stir the squash in, or leave it on top.

CREAMY SPICY BUTTERNUT SQUASH PASTA

Steps:

• Cut the squash in half, remove seeds, cut the squash into long pieces, peel the squash, and dice into 1/2 inch cubes.
• Fry up the 5 pieces of bacon in a large frying pan, remove from the grease and place them on a plate with a paper towel.
• Turn the heat down to low medium.
• Dice a whole white onion (about 1 and 3/4 cup of onioand cook it in the bacon grease for one to two minutes. Add the squash. Stir every few minutes to allow the onions to become translucent, about 6 to 8 minutes.
• Crush garlic and add it to the pan. And allow to cook for another minute or two.
• Pour in two and a half cups of reduced sodium chicken broth and sprinkle in 1/2 teaspoon of cayenne pepper. Stir completely and let boil for around 25 minutes.
• Boil water for pasta and salt generously. Once the pasta is cooked until it is still a little chewy/crunchy remove it from the water and toss in a but of olive oil.
• Remove from the heat and let sit for ten minutes or until slightly cool.
• Add the mixture to the blender and blend until it resembled a paste. Pour in one cup of half & half. And blend until smooth.
• Pour the mixture back into the frying pan and let it come to a boil stirring constantly to make sure that the half and half does not burn.
• Add the pasta to the mix and stir to coat all of the noodles. Let it boil again for another 4 to 5 minutes.
• Remove from the heat and serve immediately.
• Garnish with cut bacon and parmasan cheese.

SPICY SWEET ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400° F. Peel and cube butternut squash. (Disclaimer: I am not responsible for any personal injuries or anxiety attacks.)
• Place butternut squash cubes onto a large, rimmed sheet tray.
• In a small bowl, mix together olive oil, syrup, cinnamon, cayenne and salt. Pour olive oil mixture over cubed squash and toss with your hands to coat. Spread out squash so that it is in an even layer.
• Bake for 15-30 minutes, stirring halfway through. Cooking time will depend on how crowded your squash is and how big your cubes are. You want the squash to be fork tender (stick a fork in and it comes right back out), but not mushy.
• Enjoy as a side dish or on a leafy green salad.

CREAMY BUTTERNUT SQUASH AND TURKEY CHILI

Steps:

• In a large stock pot or Dutch oven, heat the olive oil on medium. Then add the onion, carrot, and celery and sauté for three minutes, stirring. After three minutes of sautéing, stir in the garlic and thyme and cook for one more minute. Add the butternut squash, the beans, crumbled sausage and the broth the the stock pot or Dutch oven. Bring the chili to a boil and then turn the heat down to medium-low to simmer for 10 minutes.
• Lastly, stir in the heavy cream and cook for another two minutes or until the kale has wilted and serve.

BUTTERNUT SQUASH SOUP WITH ITALIAN SAUSAGE AND MUSHROOMS

Steps:

• Melt the butter in a dutch oven over medium heat.
• Add the shallots and onion and cook until soft, 3-5 minutes.
• Add the sage leaves and cook until fragrant, 1 minute
• Add the butternut squash, salt, and brown sugar. Cook for 10 minutes, stirring regularly until slightly soft.
• Pour in the chicken stock and stir to combine. Bring to a boil, turn down to a simmer and cook covered for 30-35 minutes or until squash is soft.
• Add the heavy cream and stir to combine. Blend the soup in batches until very smooth. Set aside.
• Add the Italian sausage to the dutch oven and cook over medium heat breaking the sausage into pieces. Cook for 6-7 minutes or until just before done.
• Add the mushrooms and cook until soft and sausage is completely cooked, about 4 minutes.
• Turn down to low and add the butternut squash soup back to the dutch oven and stir with sausage and mushroom until completely mixed. Cook together for another 10 minutes.
• Season with salt and pepper and top with heavy cream and goat cheese crumbles.

CREAMY BUTTERNUT SQUASH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain and set aside.
• Meanwhile, heat olive oil in a large skillet over medium heat. Add squash and saute until fork-tender, 10 to 15 minutes. Add garlic, sage, and thyme; cook until fragrant, about 1 minute.
• Fold in cream and spinach; bring to a simmer. Add 1/4 cup Parmesan cheese and season with salt and pepper. Add ziti and toss until evenly coated. Cook until sauce has thickened, 1 to 3 minutes. Remove from heat.
• Divide between 8 bowls. Top with walnuts and more Parmesan.

BUTTERNUT SQUASH AND CHILLI SOUP

Steps:

• Preheat your oven to 200C (or 180C for a fan oven).
• Peel the butternut squash, remove the pips and chop into cubes about 4cm across.
• Place on a baking tray and toss with half the olive oil, then place in your oven. Cook for 30mins, or until soft, turning once.
• Meanwhile, melt the butter in a large pan, together with the remaining olive oil. Add the onion, garlic and chilli, cover and cook at a very low heat for 15-20 minutes, or until soft.
• When all cooked, combine in the pan, add the stock cubes and 600ml of boiling water, then the Greek yoghurt.
• Blitz with a stick blender, or in batches in a regular blender to achieve a silkier texture.
• Season to taste and serve with a small drizzle of yoghurt and a few strips of finely chopped chilli.