Butternut Pumpkin Chicken Soup Recipes

PUMPKIN AND BUTTERNUT CREAMED SOUP

Steps:

• Place the butternut squash cubes in a saucepan, cover with water, and bring to a boil over medium heat. Reduce heat; simmer until tender, about 30 minutes. Drain off water, and set the squash aside.
• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Melt the butter in a large skillet, then cook the carrots, onion, and celery until tender, about 10 minutes. Place the vegetables, cooked butternut squash, cream, and sour cream into a blender. Cover, and puree until smooth, working in batches if necessary. Transfer the blended vegetables to a soup pot; stir in the chicken broth, nutmeg, black pepper, and salt. Bring the mixture to a simmer over medium-low heat, then simmer gently for about 15 minutes, stirring occasionally.
• While the soup is simmering, place the pumpkin halves, cut sides up, on the prepared baking sheet, and bake in the preheated oven until the pumpkin flesh is cooked through, 15 to 20 minutes. Start the broiler, and place the pumpkin halves under the broiler about 6 inches from the heat source to brown the cut side of the pumpkins, if desired. Place a pumpkin bowl into a decorative soup plate; serve soup in the pumpkin bowls, and sprinkle each serving with Asiago cheese.

BUTTERNUT SQUASH-PUMPKIN SPICE SOUP

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Mix together cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Set pumpkin spice mix aside.
• Place butternut squash and onions in a large bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
• Roast in the preheated oven until soft, 25 to 30 minutes. Remove from the oven and transfer to the bowl of a food processor. Add vegetable broth, cream, and salt; blend until smooth. Add 4 tablespoons of the reserved pumpkin spice mix, and blend until combined. Ladle into 6 microwave-safe soup bowls.
• Cook each serving in the microwave on high for 1 minute. Stir soup and continue to cook and stir, every 30 seconds, until hot. Top each serving with 1 1/2 tablespoons Greek yogurt and 1/2 teaspoon of pumpkin spice mix.

ROASTED CHICKEN AND BUTTERNUT SOUP

Steps:

• Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together chicken, squash, onion, and oil; season with salt and pepper. Arrange in a single layer and roast until squash and chicken are cooked through, about 30 minutes.
• Transfer chicken to a plate and let cool. Transfer squash and onions to a medium pot and add broth, cumin, and coriander. Bring to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash some vegetables until soup is thick and chunky. Discard skin and bones from chicken; cut meat into small pieces and add to soup. Stir in lemon juice; season to taste with salt and pepper. To serve, top with fresh cilantro, if desired.

BUTTERNUT PUMPKIN CHICKEN SOUP

Steps:

• Peel and cube butternut place in a medium pot with water.
• Cook until butternut is soft.
• Purée in blender.
• Melt butter or ghee on medium heat add garlic and spices stir a minute or so until fragrant add chicken cubes and cook with the lid on till done, not forgetting to stir.
• Add cooked chicken to pureed butternut.
• Scrap and grate carrots add to puréed butternut.
• Add uncooked pasta to puréed butternut.
• Adjust salt,pepper and water depending on taste and consistency of soup required.
• Allow to boil on medium heat until pasta is cooked stir from time to time to prevent pasta sticking.
• Add cream and coriander before serving gently heat to infuse all flavours.
• Serve hot.

BUTTERNUT PUMPKIN SOUP

Steps:

• Melt butter in a large saucepan, cook onion, stirring, until soft.
• Stir in pumpkin and potato, cook, stirring, 5 minutes.
• Stir in stock, bring to a boil, simmer, uncovered, about 20 minutes or until pumpkin is soft, stirring occasionally.
• Blend or process soup, in batches, until pureed.
• If desired, push through food mill or large sieve into a large clean saucepan.
• Serve topped with a dollop of sour cream and a few chives (optional).
• If adding cream:.
• Just before serving, add cream, stir over heat until soup is hot.

PUMPKIN SOUP

Steps:

• Preheat the oven to 400 degrees F. (200 degrees C/Gas 6)
• Cut the squash in half and remove the seeds, reserving these for later. Using your pestle and mortar, bash up the coriander and chilli nice and fine and sprinkle over the squash. Drizzle with a little oil and roast in a hot oven until nice and soft.
• Heat a little oil in a large pan and fry the pancetta with half the sage leaves. Add the chestnuts and the onion and fry gently for about 15 minutes. By this time the squash will be ready, so spoon it out into the pan, leaving the skin behind. Cover with the stock and bring to the boil. Remove half the mixture and blend until smooth, then pour back into the pan.
• Take the rest of the sage leaves and the reserved squash seeds and fry them in a little oil until crisp. To serve, spoon a little sour cream on top of the soup, sprinkle with a little of the crisp sage and seeds, and finish with a good drizzle of extra-virgin olive oil.

BUTTERNUT SQUASH SOUP WITH PUMPKIN BUTTER

Steps:

• Preheat the oven to 375 °F. Spray a 9 x 13-inch baking dish with the vegetable oil spray.
• Place the squash halves, cut side down, in the prepared dish. Pierce the skin sides several times with a fork. Bake until the squash is tender, about 45 minutes. Set aside until cool enough to handle.
• Using a large spoon, scrape the flesh from the cooked squash into a food processor. Discard the skins. Add 1 1/2 cups of the chicken broth, the cinnamon, marjoram, thyme, and nutmeg and puree until smooth. Transfer the puree to a large saucepan. Whisk the milk into the soup over medium heat. If you prefer a thinner consistency, add the remaining broth. Season to taste with salt and pepper.
• Ladle the soup into warmed bowls. Top with a dollop of pumpkin butter and sprinkle with chopped pistachio nuts before serving.