Spicy Butternut Squash Soup With Lime Croutons Food

ROASTED BUTTERNUT SQUASH SOUP WITH CRISPY CROUTONS

Steps:

• Preheat oven to 400 degrees. Cut butternut squash in half from top to bottom and remove seeds from both halves.
• Place cut side down on baking sheet.
• Bake for 30-40 minutes or until flesh of squash is fully softened.
• On a low heat, saute onion in butter and oil until soft and browning.
• Add garlic and saute until fragrant and soft.
• Remove roasted squash from skin and put into soup pot.
• Add stock and bring soup to a boil.
• Reduce heat to a simmer and add seasoning and herbs.
• Simmer for 15-20 minutes and then add sour cream (if using) and blend until smooth using a hand blender or blender.
• While soup is simmering, toss bread cubes with oil and seasoning and toast in oven until golden brown.
• Serve with chopped green onion and/or croutons.

SPICY THAI BUTTERNUT SQUASH SOUP

Steps:

• Preheat the oven to 400 degrees F and line a baking pan with parchment paper.
• Cut the squash in half and place face down on the baking pan. Bake for 25-35 minutes until the squash is tender.
• Add the avocado oil to a pot on medium-high heat.
• Once heated, add the onions and saute for 3-4 minutes. Reduce heat to medium and add the garlic.
• Using a spoon, remove seeds from the squash, and then scoop out the squash into the pot. Discard the squash shells.
• Mix everything together well then add the curry paste, curry powder and pepper.
• Add the vegetable broth, coconut milk, soy sauce and maple syrup and bring to a boil.
• Reduce heat to low, then cover and let simmer for 15 minutes.
• Transfer the soup to a blender (or use an emulsion blender) to puree the soup.
• Garnish with coconut milk, cilantro and sesame seeds.

GRATED SPICY BUTTERNUT SQUASH

Steps:

• In a skillet, melt butter and cook onion over medium heat. Stir in red pepper flakes. Stir in grated squash and toss to coat. Pour in chicken stock and cook, stirring occasionally, For 7 to 10 minutes. Toss in parsley and salt. Serve warm.

WINTER SQUASH SOUP WITH GRUYèRE CROUTONS

Steps:

• For soup:
• Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
• Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)
• For croutons:
• Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.

SPICED BUTTERNUT SQUASH SOUP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
• Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
• Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream.

BUTTERNUT SOUP WITH PARMESAN CROUTONS

Steps:

• Place squash in a 15x10x1-in. baking pan lightly coated with cooking spray. Drizzle with 1 tablespoon oil; sprinkle with pepper. Toss to coat. Bake, uncovered, at 425° for 30-35 minutes or until tender, stirring every 15 minutes. Set aside., In a Dutch oven, saute the onion, celery and sage in remaining oil until tender. Stir in the broth and squash. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes to allow flavors to blend. Cool slightly., In a blender, puree soup in batches until smooth. Return to the pan; heat through., For croutons, in a small bowl, combine the cheese, oil, sage and garlic. Add bread cubes and spritz with cooking spray; toss to coat. Place on a baking sheet coated with cooking spray., Bake at 425° for 5-8 minutes or until golden brown, stirring occasionally. Sprinkle each serving of soup with croutons and additional cheese if desired.

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.