Rosemary Cinnamon Roasted Butternut Squash Soup Food

ROSEMARY ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.
• Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.

ROSEMARY-CINNAMON ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper, and spread the rosemary sprigs on the baking sheet in a single layer.
• Place squash cubes in a large bowl. Toss with melted butter until evenly coated. Add brown sugar, ground cinnamon, salt, and pepper and toss again to coat evenly. Arrange the squash cubes evenly over the rosemary sprigs on prepared baking sheet.
• Roast in preheated oven until squash is tender, about 25 minutes.
• Remove rosemary sprigs with tongs, and any stray pieces of rosemary.
• Lift parchment paper and slide roasted squash pieces into 3-quart pot. Add Swanson® Unsalted Chicken Broth and bring to a boil. Remove pot from heat.
• Using an immersion (or regular) blender, blend the squash mixture until smooth.

ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Preheat the oven to 350 F.
• Peel, pit and chop the butternut squash into 1 inch squares. Add to a large roasting pan.
• Chop the carrots, celery and onions in big chunks and add to the pan. Peel the garlic and add cloves whole or halved.
• Add the herbs (easier to puree later if stems are removed), red pepper powder, salt and pepper. Add olive oil and toss to coat.
• Roast for 1 hour until veggies are soft and tender (check the carrots in particular). If veggies are not soft, cook for another 15 minutes.
• Transfer cooked vegetables to food processor (or blender) with 1 cup of vegetable stock and puree until smooth and creamy, or until desired consistency is reached. You may need to do this in a couple batches. Note: If stems are still on the herbs, remove before pureeing as they do not process very well (particularly the thyme)
• Pour mixture into a large saucepan. Add the remaining vegetable stock and stir well. Simmer on low for 10 minutes. If the consistency of the soup is too thick, just thin it out with some water until you reach your desired consistency.
• Garnish with additional fresh herbs (optional) and serve!

SQUASH SOUP WITH SCALLOPS

Steps:

• Cut squash in half, seed, peeled and dice.
• Place squash, onions, garlic, rosemary and red pepper into bowl of food processor and puree.
• Heat a soup pot over medium heat and add 1/2 tablespoon of the oil. Add the squash mixture and cook, stirring, for 5 minutes. Add broth and beans
• Add salt and pepper to taste.
• Bring to a boil then reduce heat and simmer for 15 minutes.
• Cut scallops in half horizontally.
• Pat dry, season with salt and pepper to taste.
• Heat a large skillet over medium-high heat adding the remaining tablespoon of oil.
• Add scallops, cook for 1 minute.
• Turn, cook for 1 minute more, or until opaque.
• Transfer scallops to side dish.
• Ladle the squash soup into large bowls. Divide the scallops among the bowls and sprinkle with parsley.

ROSEMARY BUTTERNUT SQUASH SOUP

Steps:

• Cut each butternut squash in half Peel, seed, and scoop out the fibers Coat inside with vegetable oil and place face-down on a baking sheet Roast at 375 for 25 minutes (until tender) Transfer both to a large pot (8 quarts) and add chicken broth, rosemary, and orange zest Bring to boil over medium-high heat Reduce heat and simmer for 30 minutes Transfer to a food processor or blender and process until smooth Season with salt and pepper Return to pot to keep warm or transfer to bowls (best served hot!) Combine sour cream and heavy cream in mixing bowl.
• Decoratively swirl a small amount of cream mixture into soups as a garnish.
• Or, garnish with rosemary sprigs.

SIMPLE ROASTED BUTTERNUT SQUASH CINNAMON SOUP

Steps:

• Roast the butternut squash, flesh side down onto a lightly oiled roasting pan for 40 to 45 minutes in a 425 degree oven.
• In the mean time, sautee the onion, ginger, and garlic in butter until soft.
• Add the broth, simmer for ten minutes.
• Add pulp from the butternut squash (that you've scooped out).
• Puree in a food processor or blender (or I use a mixing wand right in the pot).
• Return to pan.
• Add cream, salt, pepper, and a pinch or 2 of cinnamon.
• Simmer until heated through.

GOLDEN BUTTERNUT SQUASH SOUP

Steps:

• In a large stockpot mix together the squash, apples, onions, breadcrumbs, stock, salt, rosemary, oregano and pepper.
• Bring to a boil, reduce heat and simmer for 90 minutes, stirring often.
• Puree until smooth in a food processor or hand held blender.
• If using a food processor return to pan and whisk in cream.
• Adjust seasonings and reheat or chill and serve cold.

CINNAMON ROASTED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400°F and line a large baking sheet with parchment paper.
• Place the squash cubes on the prepared baking sheet and toss with olive oil, maple syrup, cinnamon, salt and pepper. Spread the squash into a single layer to avoid them overlapping.
• Roast until the edges are golden brown and begin to caramelize, about 30 to 35 minutes, tossing halfway through. Transfer to a serving dish and garnish with rosemary.

AUTUMN SQUASH AND SWEET POTATO SOUP RECIPE

Steps:

• Preheat oven to 400°F and set out a large baking sheet.
• To a large mixing bowl, add vegetables from the roasted vegetables section of ingredients (butternut squash, sweet potato, half an onion, 1 carrot and garlic).
• Add oil, salt and pepper and stir to combine well. Transfer vegetables to baking sheet, then bake in preheated oven for 30-45 minutes, or until vegetables are tender and golden brown. Stir halfway through baking.
• Start this process during the second half of the vegetables roasting, when you have about 10 minutes left.
• Add butter to a large dutch oven or stockpot (whatever you would normally cook a big batch of soup in), and heat over MED HIGH heat.
• Once melted, add diced onion, diced carrot, and diced celery. Sprinkle with salt and pepper and stir.
• Cook for 3-5 minutes, stirring occasionally, until vegetables are softened and lightly golden.
• Stir in cinnamon, rosemary, sage and nutmeg.
• Add roasted vegetables from the baking sheet, then pour in chicken broth.
• Use an immersion blender to puree the soup until smooth or desired texture is reached.
• Continue heating until hot throughout (this time will vary from person to person), mine just took about 5 minutes. Taste, and add salt and pepper if necessary.
• Serve hot, with an optional swirl of heavy cream or sour cream, and/or topped with any desired toppings.

SIMPLE OVEN ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 400°F
• Cut butternut squash in half and brush with olive oil. Sprinkle generously with salt, pepper and rosemary.
• Roast squash for about 60 minutes. Once fork tender, remove from the oven.
• Allow squash to cool until you can handle it comfortably. Scoop flesh into a large pot on the stovetop.
• Add broth, heavy cream (or coconut milk), bay leaf and spices to the pot. Turn heat to high and bring to a boil. Reduce heat, cover and simmer for 10-15 minutes.
• Remove bay leaf, cinnamon sticks and star anise. Puree soup until smooth.
• Portion soup into serving bowls and top with roasted pumpkin seeds and a dash of cinnamon if desired!
• Enjoy!