Roasted Three Squash Soup Food

ROASTED SQUASH SOUP

Steps:

• Preheat the oven to 400 degrees F.
• Divide the squash/pumpkin (cut-side up), garlic and onions between 2 sheet pans. (Keep the onions and garlic together.) Drizzle over the olive oil and rub to fully coat everything in the oil. Season with the sage, rosemary, thyme and some salt and pepper. Flip the squash so they are cut-side down and roast until fork-tender, 40 to 45 minutes. Allow the squash to cool slightly, about 5 minutes.
• While the squash cool, heat the stock and heavy cream in a large pot over medium heat. Add the roasted onions and garlic and bring to a simmer.
• Scrape out the flesh of the squash and add to the pot. Using an immersion blender, puree the soup to your desired consistency. Grate over the nutmeg to taste and adjust other seasonings, as needed.
• To serve, ladle the soup into bowls and sprinkle over the granola.

ROASTED SQUASH SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the squash, cut side down, on baking sheets and roast for 45 minutes, or until flesh is soft. Scoop out the flesh into a large bowl.
• In a medium saucepan over medium heat, melt the butter. Saute the onion, stirring frequently, for 5 minutes or until tender. Stir in the garlic, ginger and curry powder and cook 1 minute. Add the apples and sherry and simmer for 10 minutes, or until apples soften.
• Puree batches of the squash flesh and broth in a food processor or blender. Transfer the squash puree to a large saucepan. Puree the apple/sherry mixture and stir into pureed squash.
• Heat over medium heat and season with salt, pepper and cayenne, to taste.

ROASTED THREE SQUASH SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place the butternut, acorn and spaghetti squashes cut side down on a roasting pan. Wrap garlic in foil, or place in a garlic roaster. Roast squash and garlic in preheated oven for 50 to 60 minutes.
• Melt butter in a large pot or Dutch oven over medium heat. Saute the onion for 5 minutes, stirring frequently. Stir in ginger and curry powder; cook 3 more minutes. Stir in apples and sherry; reduce heat to medium-low and simmer for 15 minutes. Transfer mixture to a blender and set aside.
• When the squash and garlic are done squeeze half the garlic into the apple mixture. Process mixture for 1 minute until blended, but still slightly chunky. Return mixture to pot over medium-low heat.
• In the blender, puree small batches of squash flesh and vegetable broth. Transfer each batch to the pot with the apple mixture.
• Stir in red bell pepper, rosemary, parsley, basil, thyme, black pepper, salt and cayenne. Cover and simmer over low heat for 1 to 3 hours, stirring occasionally.
• About 30 minutes before serving add zucchini, green onions and hot water.

ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Roasted squash: Split squash in half lengthwise, remove seeds, brush with maple syrup and sprinkle with a little salt, pepper and cinnamon. Roast covered for 1 hour at 375 degrees or until soft.
• Soup: Heat canola oil, add onion, leek and garlic and saute for 5 to 7 minutes until onion is translucent. Add sweet potatoes and thyme and stir. Add the roasted squash meat (not skin) and stir. Add wine, water, nutmeg and cinnamon. Season with salt and pepper. Bring to a boil. Reduce heat and simmer for 20 to 25 minutes until vegetables are soft. Puree in food processor until smooth. Put soup back into pot and whisk in soy milk and remaining maple syrup. Pour into serving bowls and garnish with toasted pumpkin seeds and chopped parsley.

ROASTED THREE SQUASH SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place the squash, cut side down, on baking sheets and roast for 45 minutes, or until flesh is soft. Scoop out the flesh into a large bowl.
• In a medium saucepan over medium heat, melt the butter. Saute the onion, stirring frequently, for 5 minutes or until tender. Stir in the garlic, ginger and curry powder and cook 1 minute. Add the apples and sherry and simmer for 10 minutes, or until apples soften.
• Puree batches of the squash flesh and broth in a food processor or blender. Transfer the squash puree to a large saucepan. Puree the apple/sherry mixture and stir into pureed squash.
• Heat over medium heat and season with salt, pepper and cayenne, to taste.

ROASTED SQUASH

Steps:

• Heat the oven to 400 degrees F/200 degrees C.
• Slice the squash into 3/8 inch/3/4 cm half-moons. Toss with the olive oil to coat. Arrange in slightly overlapping rows on a baking sheet. Sprinkle with salt and pepper. Scatter over the thyme sprigs and bay leaves. Dot the squash with the butter, then bake, turning halfway through roasting, until the squash is soft with slightly candied brown edges, 30 minutes.

ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Heat the oven to 425°F and arrange a rack in the middle.
• Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves. Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.
• Chop onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Add minced garlic and stir until fragrant, about 2 minutes. Add RawSpiceBar's Pumpkin Spices and stir for an additional 2 minutes. Remove the pan from the heat and set aside.
• When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan.
• Add broth and bring to a boil over medium-high heat. Reduce heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove pan from the heat and stir in the cream.
• Using a blender, purée the soup in batches until smooth. Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds, if using.

ROASTED WINTER SQUASH SOUP

Steps:

• Heat oven to 400.
• Cut the squash in half, seed it, and quarter it.
• Brush well with olive oil and season liberally with salt and pepper.
• Place cut side up in a baking dish and roast until squash is soft and browned at the edges, 45 minutes-1 hour.
• When squash is tender throughout, scoop flesh from skin and set aside.
• These steps can be done ahead of time and frozen for later use.
• Cook onion in butter over medium low heat until soft.
• Onion should be sweated, not cooked till brown or caramelized.
• Add the garlic and cook for one minute.
• Add the wine and cook, stirring frequently, until reduced to nearly dry (about ten minutes).
• Combine the herbs and spices (thyme through fresh parsley) in a cheesecloth bundle/bouquet garni, add it to the pot.
• Add the squash pulp to the pot.
• Gradually add the chicken stock to desired thickness (you may not need all 4 cups), and bring to a boil.
• Reduce heat to simmer, season with salt and pepper to taste.
• Simmer soup for 20 minutes.
• Remove cheesecloth bundle/bouquet garni, and puree soup with hand blender or food processor until it is the desired consistency.
• Serve hot.

ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the pancetta in a frying pan and fry until crispy. Set aside. Put the squash, onion and garlic in a large roasting tin. Add the honey and rosemary, then roast for about 30 mins, turning squash halfway through, until cooked, tender and golden brown.
• Remove tin from the oven, take out the rosemary and discard. Transfer contents of tin to a food processor with the stock, wine, cream and lemon juice. Season, then blend until smooth.
• Transfer mixture to a large saucepan and reheat. Divide soup between individual bowls and top with a sprinkle of pine nuts and pancetta. Serve with Goat's cheese & rosemary tarts if you like (see Goes well with...').

ROASTED SQUASH SOUP

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with a Silpat baking mat; set aside.
• Season squash with salt and pepper, and tuck 4 sprigs of thyme into each cavity. Place squash, cut side down, and garlic on the baking sheet. Drizzle garlic with olive oil, and season with salt. Roast until fork-tender, about 40 minutes. Remove from oven, and let stand until cool enough to handle.
• Discard thyme, and scoop the flesh of the squash into a food processor fitted with the steel blade. Peel 4 cloves of garlic, and add to the food processor. Reserve the remaining garlic for another use. Add about 1 cup stock, and process until smooth. With machine running, add remaining stock until the soup reaches desired consistency. Transfer to a medium saucepan and heat through. Taste and adjust for seasoning. Serve immediately.