Squash And Chestnut Soup With Chipotle Cream Food

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.

SQUASH-AND-CHESTNUT SOUP WITH CHIPOTLE CREAM

Steps:

• Combine the port, wine, chipotles and tomato paste, bring to a boil and then simmer until the mixture is a thick paste, about 15 minutes. Let cool, then whisk in the crème fraîche and refrigerate until serving.
• Preheat the oven to 350 degrees. Cut the squash in half lengthwise and remove the seeds. Place cut side down on a foil-lined baking sheet and bake until soft, about 1 hour. When the squash is cool, scoop out the flesh and place 6 cups in a large saucepan. Add 2 quarts stock and the chestnuts and simmer until the chestnuts are soft, about 30 minutes. Stir in the syrup and purée with a hand blender or in batches in a blender. Return to the saucepan and season to taste.
• Reheat the soup and ladle it into bowls. Drizzle with chipotle cream.

BUTTERNUT SQUASH-CHIPOTLE BISQUE

Steps:

• Preheat the oven to 400 degrees F. Halve the squash lengthwise and scoop out the seeds. Wash the seeds and reserve.
• Using 1 tablespoon of the olive oil, grease a glass baking dish. Place the squash in the dish cut-side down. Pierce the squash all over with a fork. Roast until very tender, 45 minutes. Let cool.
• Heat a large heavy pot over medium-high heat and add the remaining 2 tablespoons olive oil. Add the onions, carrots and celery and saute until just tender, 10 minutes. Add the garlic and saute for 2 minutes. Scoop the butternut squash flesh into the pot and stir. Add 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.
• Meanwhile, heat a small pan over medium-low heat. Add the squash seeds and toast, stirring occasionally, until crunchy, about 30 minutes. Season the seeds heavily with salt. Set aside to cool.
• Cool the soup slightly and then puree in batches in a blender until very smooth. Return to the pot and keep warm over medium-low heat. Mix in 2 teaspoons of the chipotle.
• Mix the sour cream and remaining 1 teaspoon chipotle in a small bowl. Season the chipotle cream with salt and pepper.
• Transfer the bisque to bowls. Top each with a dollop of chipotle sour cream and toasted butternut squash seeds.

KABOCH SQUASH AND CHESTNUT SOUP WITH CHIPOTLE CRèME FRAîCHE

Steps:

• For chipotle crème fra‮che:
• Combine Port, wine, chilies, and tomato paste in heavy small saucepan. Simmer over medium heat until reduced to thick paste, stirring often, about 12 minutes. Transfer to small bowl; cool. Fold in crème fraîche. Cover and chill at least 1 hour and up to 1 week.
• For soup:
• Preheat oven to 350°F. Brush baking sheet with oil. Place squash halves, cut side down, on prepared sheet. Bake squash until very tender, about 1 hour. Scoop squash from skins. Measure 6 cups squash and transfer to large pot (reserve any remaining squash for another use). Add broth and chestnuts to pot. Bring to boil over high heat. Reduce heat to medium-low. Simmer soup uncovered until chestnuts are very tender, about 30 minutes. Mix maple syrup into soup. Puree soup in batches in blender until very smooth; return to same pot. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)
• Rewarm soup. Ladle into bowls. Top each serving with chipotle crème fraîche.

BUTTERNUT SQUASH SOUP

Steps:

• In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
• Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

CHIPOTLE BUTTERNUT SQUASH SOUP

Steps:

• In a large saucepan, saute the squash, carrot, onion and cumin in oil for 10 minutes. Add garlic; cook 1 minute longer. Add 1-1/2 cups broth; bring to a boil. Reduce heat. Cover and simmer for 10-12 minutes or until vegetables are tender; cool slightly. , Transfer mixture to a blender; add the tomatoes, cream cheese, basil, chipotle pepper and remaining broth. Cover and process for 1-2 minutes or until smooth. , Return to the saucepan; stir in the beans, corn and spinach. Cook and stir until spinach is wilted and soup is heated through. If desired, sprinkle with fresh sage.

BEST BUTTERNUT SQUASH SOUP EVER

Steps:

• Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
• Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.