Southwestern Winter Squash Soup Food

WINTER SQUASH SOUP

Steps:

• Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
• Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.

WINTER SQUASH SOUP

Steps:

• Melt the butter in a large stockpot over moderate heat. Add the onion and saute until soft, about 5 minutes. Add the tomato, garlic, jalapeno and salt and cook 1 to 2 minutes longer. Add the squash and stock and simmer, covered, for about 20 minutes, or until the squash is falling apart and soup is thickened slightly. Puree soup with an immersion blender, or use a blender and return soup to a clean pan. Add the milk and heat gently. Stir in the cheese and adjust the seasonings.

SPICY WINTER SQUASH SOUP

Steps:

• Trim edges of squash, cut into four pieces, remove seeds.
• Steam 12-15 minutes until soft.
• Scrape the squash from the skin into a blender, add ginger and 2 1/2 cups milk; purée.
• Sauté onion, celery and garlic in 3 teaspoons olive oil until onions are soft.
• Reduce heat to low, stir in Cajun spice mix. Stir for 30 seconds, add squash purée and remaining milk.
• Bring to a boil, simmer for 15 minutes.
• Add corn and green beans and continue to simmer.
• Stir in basil.
• Season with salt to taste.

SOUTHWESTERN PORK AND SQUASH SOUP

Steps:

• In a large skillet, brown pork and onion in oil; drain. Transfer to a 4- or 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until meat is tender.

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.

SOUTHWEST CHICKEN BARLEY CHOWDER

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken and onion; cook and stir 2-3 minutes or just until onion is tender., Stir in squash, barley, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until barley is tender., Add beans, corn, cream, salsa and cilantro; heat through, stirring occasionally. If desired, serve with avocado and tomatoes. 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 or milk if necessary.