Buttercup Squash Leek Soup With Herb Butter Recipes

BUTTERNUT SQUASH LEEK SOUP

Steps:

• Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap in foil and bake at 350° for 1 hour. Cool 10 minutes.
• Separate cloves and squeeze to extract garlic. Discard skins.
• Heat oil in a large saucepan over med-high heat.
• Add leek & sauté for 5 minutes or until tender.
• Stir in garlic, squash, water, broth, salt & pepper. Bring to a boil.
• Reduce heat and simmer for 10 minutes or until squash is tender.
• Place half the mixture in blender. Remove the center piece on blender lid to allow steam to escape. Cover the opening with a towel and blend until smooth.
• Repeat for remaining mixture.

BUTTERCUP SQUASH SOUP

Steps:

• In a large pot, melt the butter and cook the onions until tender. Stir in the carrots and jalapeno and toss to coat. Stir in the squash and potato. Pour in the chicken stock and bring to a simmer. Simmer until the vegetables are tender, about 30 minutes. Puree the soup in a blender in batches. Return to the pot and stir in the cream. Season to taste and garnish with the sliced scallion and bell pepper.

BUTTERCUP SQUASH SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place squash cut-side down in a baking dish; fill with 1/4 inch of water.
• Bake squash in the preheated oven until tender, about 45 minutes.
• Heat butter in a saucepan over medium heat; cook and stir onion until tender, about 10 minutes.
• Heat chicken broth, basil, marjoram, black pepper, and cayenne in a saucepan over medium heat.
• Scoop flesh from squash into a blender or food processor; add onion and cream cheese. Blend mixture until smooth, working in batches if needed. Mix squash mixture into broth mixture; cook, stirring frequently, until soup is heated through but not boiling, about 5 minutes.

SQUASH & LEEK SOUP

Steps:

• Cut squash into half lengthwise, clean out seeds and place skin up on a baking dish, bake at 400 for about 45 minute allow to cool, peel off skin and cut into large chunks.
• In a large pot, saute the onions, ginger, leeks, and garlic in the butter until soft.
• Add the chicken stock, and wine (if using,or increase chicken stock) and simmer about 20 minute.
• Transfer to a large bowl or measuring cup.
• Fill blender or food processer with 1/2 stock and 1/2 squash.
• (This took me 3 batches) Puree.
• Return to pot and add salt, pepper to taste.
• Simmer about 20 minute Freezes well.

BUTTERNUT SQUASH LEEK SOUP

Steps:

• Heat 2 teaspoons oil in large stockpot over medium heat. Add carrots, leeks, and onions. Cook and stir until softened and no longer crispy, 5 to 10 minutes. Add squash; saute for 2 to 3 minutes. Add water and bring to a boil. Reduce heat to medium and cover.
• Heat 2 teaspoons oil in a skillet over medium heat. Gently fry bread until browned, 3 to 5 minutes. Add bread to the stockpot; stir in allspice and ginger. Cook, covered, until squash has softened, about 30 minutes.
• Meanwhile, heat remaining oil in a frying pan over medium heat. Add apple and brown sugar. Fry until apples are well browned and start to form a crispy crust, 10 to 15 minutes.
• Puree the contents of the stockpot using an immersion blender until smooth and free of chunks. Garnish soup with the caramelized apples.