The Best Butternut Squash Soup Ever Food

THE BEST BUTTERNUT SQUASH SOUP EVER

Steps:

• Preheat oven to 400 F
• Place squash halves on a greased large baking sheet. Rub the squash with oil and then Sprinkle squash with cinnamon and baked covered with foil for about 45 minutes to an hour (when you insert a fork, it should be soft.
• In a stockpot, heat oil over medium. Sauté the onions for about 5 minutes. Add the chilli flakes and sauté for another 2-3 minutes. Add ginger, garlic, salt and sauté for another 2 minutes.
• When squash is ready, remove from oven and let cool for 10 minutes or so. Scoop out the squash - it should be very easy to remove from the skin. If not, you didn't cook it long enough. Add Squash to the stockpot with the sauteed onions and other spices and along with the 8 cups of veggie stock. Simmer for about 15 minutes while stirring every so often to allow flavours to combine and deepen. Add the maple syrup.
• Transfer the soup in a blender or keep the soup in the stock pot and use an immersion (hand) blender and blend until smooth- I wanted mine extra smooth so I blended for at least 5 minutes until it was velvety smooth.
• Add coconut milk and blend for another 10-20 seconds or so.
• Return to the pot and warm again and serve. Test it out and add more spice and salt and pepper if needed.

THE VERY BEST BUTTERNUT SQUASH SOUP!!!!! EVERRR!!!!

Steps:

• Heat oil on medium and saute onion, garlic, ginger until soft and golden (about 3, 5 min - make sure not to burn the garlic!).
• Add cumin and mustard seed and saute until you hear the seeds pop (30-60 sec), then stir in the cubed squash and toss to coat, then add stock, bring to a boil and cover.
• Reduce heat and let simmer until the squash is soft and tender. At this point, you want to add the salt and pepper to taste.
• You want to turn heat off and let cool before you puree. Once cooled, this is where you need a blender and an extra pot. You want to place around 3-4 ladles of the soup in the blender - don't fill all the way - and puree, then place in the new pot. Once all the soup is pureed, put back on medium low heat.
• Stir in the cream (make sure you stir enough to get the cream incorporated, otherwise it will curdle).
• Then add your corn and red pepper. Stir occasionally for 5 minutes and VOILA!

BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 400 degrees.
• Cut the end off the squash, peel the skin, and then chop into 1-inch pieces. Toss with 1 tablespoon of olive oil and 1 teaspoon sea salt. Spread out on a parchment or silpat-lined baking sheet and roast in the oven for 25 minutes.
• While the squash is roasting, slice the onion, mince the garlic, peel and chop the carrots, and peel and chop the apple.
• Add the remaining tablespoon of olive oil to a large pot. Heat over medium-high heat on the stove.
• When the oil is hot, add the onions and sauté for 5 minutes, or until translucent. Stirring occasionally.
• Add the garlic and stir for 30 seconds. Then add the chopped carrots and apple. Sauté for 3 minutes, stirring occasionally.
• Add all the spices to the pot and stir to coat all the vegetables. Allow the spices to heat for 30 seconds.
• Deglaze the pan with a little of the vegetable stock. Add the rest of the stock and the butternut squash.
• Bring the soup to a low bowl and then reduce to a simmer. Let simmer for 10 minutes, stirring occasionally.
• Using an immersion blender or a high-speed blender, blend the soup until it is fully pureed and a smooth texture.
• Serve with optional pumpkin seeds, chopped parsley, or microgreens.

SUPERB SQUASH SOUP

Steps:

• Peel and finely chop the onions, carrots and garlic, then trim and finely chop the celery. Deseed and finely chop the chilli. Pick and finely chop the rosemary.
• Heat a couple of lugs of olive oil in a large saucepan over a medium heat, add the sage leaves and fry for 30 seconds, or until crisp, then remove to kitchen paper.
• Place the pan of flavoured oil back on the heat, add the onion, carrot, garlic, celery, chilli, rosemary and a good pinch of sea salt and black pepper, then cook gently for 10 minutes, or until sweet and soft.
• Meanwhile, halve, deseed and rough chop the squash. When the time's up, add the squash and stock to the pan. Bring to the boil and simmer for 30 minutes.
• For the croutons, drizzle a little olive oil over the ciabatta, pat it in, then finely grate and press some grated Parmesan on to each side. Place in a dry, non-stick pan and fry until golden on both sides.
• When the squash is tender, whiz the soup with a stick blender or pour it into a blender and pulse to a smooth purée - leave it slightly chunky, if you prefer.
• Season to perfection with salt and pepper, then divide between bowls, placing 2 croutons on top of each.
• Sprinkle with a few crispy sage leaves and drizzle with a swirl of quality extra virgin olive oil, then serve.

ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 425°F (220°C).
• Slice squash vertically down the center, scoop out the seeds, and place the halves cut-side down on a baking sheet lined with parchment paper. Rub 1 tablespoon of olive oil on the outside skin of the squash, and bake in the oven for about 30 minutes (or until almost tender).
• Allow squash to cool, peel the skin off, and cut squash into 2-inch cubes. Set aside.
• Next, in a large pot, heat remaining 1 tablespoon of olive oil over medium-high heat. Saute onions until slightly brown, about 3-4 minutes, adding a pinch of salt as they cook. Stir in garlic, ginger and cayenne pepper and cook for 1 more minute.
• Add 2 cups of the stock, brown sugar (or maple syrup), and squash and bring to a boil. Cover, reduce heat, and simmer for about 10-15 minutes (or until the squash is very tender). Remove from heat.
• Puree soup with an immersion blender or puree in batches in a regular blender or food processor, adding remaining stock slowly until the soup reaches the desired consistency.
• Season with salt and pepper to taste and garnish with optional toppings.

BUTTERNUT SQUASH SOUP

Steps:

• Heat the olive oil in a large soup pot over medium heat. Add the onions and 1 teaspoon of the salt and saute, covered, until the onions are translucent and sweaty, achieving no color, about 10 minutes. Add the garlic about halfway through sweating the onions.
• Add the apples, curry powder, and cayenne and cook for 2 to 3 minutes to extract the apple flavor and bloom the spices. Season with salt.
• Add the squash and stock, season with the remaining 1 teaspoon salt, and stir to combine. Bring to a boil, turn down the heat to maintain a low simmer, and cook, uncovered, for 30 to 45 minutes (checking after 15 minutes), or until the squash is fork-tender.
• Add the cream, stir, and cook for 2 minutes more.
• Remove from the heat and let the soup cool until you can safely transfer it to a blender or food processor, working in batches as needed and adding water as needed to achieve the correct consistency.
• Return the pureed soup to the pot to reheat, then serve, or transfer to containers, cool, seal tightly, and store in the fridge or freezer.

BEST EVER PUMPKIN OR BUTTERNUT SQUASH SOUP

Steps:

• Saute the sliced onion and crushed garlic in a little olive oil.
• Add the pumpkin or butternut squash and peeled potatoes to the pot and immediately add enough water to cover everything.
• Add the oregano and cover the pot with a lid that allows steam to escape.
• Boil until the pumpkin/butternut squash and potatoes are soft.
• Either mash the vegetables for a chunky soup or blend for a smooth soup.
• At this point, the soup can be refrigerated for a few days or frozen for a few months or served immediately.
• When ready to serve, warm up the soup and mix in the cream saving a little to swirl on each plate. The cream is a delicious extra, but for a lighter, healthier soup I leave out the cream.

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.