Butternut Squash And Blue Cheese Soup Recipes

CREAMY ROASTED BUTTERNUT SQUASH SOUP WITH BLUE CHEESE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Toss butternut squash, garlic cloves, and salt together in a bowl.
• Combine 4 tablespoons oil and 1 tablespoon butter in a saucepan over medium heat; cook until butter melts. Pour over butternut squash-garlic mixture and stir until squash is evenly coated. Spread squash out on the prepared baking sheet.
• Roast in the preheated oven until squash is soft and lightly browned, about 30 minutes.
• Meanwhile, heat remaining 1 tablespoon avocado oil and 1 tablespoon butter in a pot over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Add roasted butternut squash and 1/2 cup chicken broth. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove and let soup cool slightly until warm, but no longer steaming hot. Stir in 1 cup milk, 1/2 cup half-and-half, and pepper.
• Puree soup with an immersion blender until smooth. Add more broth, milk, or half-and-half if soup is too thick.
• Ladle soup into bowls and sprinkle with crumbled Gorgonzola. The soup tastes best at room temperature.

BUTTERNUT SQUASH & APPLE SOUP WITH MELTED BLUE CHEESE

Steps:

• Preheat oven to 350°F.
• Place squash cut side down on rimmed one-inch-deep sheet pan. Add 2 cups water and roast until squash is very tender, about 45 minutes. Remove from oven, drain off any remaining water, and let cool.
• Meanwhile, in heavy, 12-quart pot over moderate heat, melt butter. Add onions, garlic, celery, 3 tablespoons salt, and 1 teaspoon pepper and sauté until onions are soft, about 10 minutes. Add apples and sauté until tender, about 3 to 4 minutes. Add apple cider and bring to boil. Reduce heat and simmer uncovered until liquid is reduced by half.
• When squash is cool enough to handle, scoop out flesh and add to soup. Add stock and remaining tablespoon salt, raise heat to high, and bring to boil. Reduce heat and simmer uncovered until all vegetables are tender, about 25 minutes.
• In double boiler over medium heat, heat cheese and heavy cream, stirring occasionally, until melted, about 10 minutes. Keep warm.
• In dry, heavy, 9- to 10-inch cast iron skillet over moderate heat, toast pumpkin seeds, stirring constantly, until puffed and golden, 4 to 5 minutes. Transfer to bowl.
• Working in batches, purée soup in blender until very smooth, then return to pot. Set over moderate heat and return to simmer.
• To serve, ladle hot soup into bowls, drizzle with blue cheese mixture, and sprinkle with toasted pumpkin seeds. Serve immediately.

BUTTERNUT SQUASH AND BLUE CHEESE SOUP

Steps:

• Preheat oven to 350°F. Place squash cut side down on rimmed one-inch-deep sheet pan. Add 2 cups water and roast until squash is very tender, about 45 minutes. Remove from oven, drain off any remaining water, and let cool. Meanwhile, in heavy 12-quart pot over moderate heat, melt butter. Add onions, garlic, celery, 1/2 T salt, and pepper. Sauté until onions are soft, about 10 minutes. Add 1.5 c stock. Reduce heat and simmer uncovered until liquid is reduced by half. When squash is cool enough to handle, scoop out flesh and add to soup. Add rest of stock, herbs, and remaining salt. Raise heat to high, and bring to boil. Reduce heat and simmer uncovered until all vegetables are tender, about 10-15 minutes. Add yogurt and cream, stirring occasionally until melted, about 10 minutes. Purée soup with immersion blender in pot. Serve immediately.

BUTTERNUT SQUASH WITH PECANS AND BLUE CHEESE

Steps:

• Preheat the oven to 425 degrees F.
• Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise just keep the pieces uniformly small.
• Put into a roasting tin with the oil and strip about 4 stalks thyme of their leaves, sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over dried.
• Roast in the oven for about 30 to 45 minutes or until tender.
• Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese tossing everything together gently. Check the seasoning and add the last couple of stalks of thyme torn into small sprigs to decorate.

ROASTED BUTTERNUT SQUASH AND STILTON SOUP

Steps:

• Slice the butternut squash lengthways. Spoon out and discard the seeds. Pour a little olive oil into each seed cavity and use a pastry brush to brush the oil liberally all over the cut surfaces. Place two whole garlic cloves into each cavity. Place the squash halves, cut surface up, on a baking tray, and bake for around 20 mins in an oven preheated to 180 deg C. The squash will start to brown very slightly.
• When the butternut squash has cooked, remove from the oven and allow to cool for a few minutes. Scoop out the softened flesh into a bowl. Squeeze the flesh of the garlic into the bowl as well (e.g. place on a slotted spoon and squeeze with another spoon to push the garlic brought the slotted spoon).
• Finely dice the onion and celery. Heat some olive oil in a pan, and cook the onion and celery until they start to brown. Add the butternut squash and garlic and cook for a couple of minutes before adding the stock. Stir, bring to the boil, then reduce the heat and simmer for 30mins. Add the turmeric, ginger, bay leaf and rosemary sprigs whilst the soup is simmering. Remove the bay leaf and rosemary sprigs, then blend to a smooth consistency with a hand blender. Add lemon juice and season to taste.
• When ready to eat, gently reheat (if made in advance) and stir in the Stilton. Keep stirring until fully melted and combined.
• Serving suggestions - add some toasted pumpkin seeds, and serve with warm crusty bread.

EASY BUTTERNUT SQUASH AND PEAR SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place butternut squash, onions, pears, tomatoes, and carrot in a large roasting pan. Drizzle olive oil on top. Season with pepper and nutmeg.
• Roast in the preheated oven until squash is easily pierced with a knife, 1 to 2 hours. Cool until squash is easily handled, about 10 minutes.
• Scoop flesh out of the squash with a spoon; place in a pot. Discard peel. Transfer roasted onions, pears, tomatoes, and carrot to the pot. Add 1 cup chicken stock. Puree mixture with an immersion blender until smooth.
• Stir remaining 1 1/2 cups chicken stock into the pot. Heat soup until warmed through, about 10 minutes. Season with salt.

ROASTED PEAR-BUTTERNUT SOUP WITH CRUMBLED BLUE CHEESE

Steps:

• Preheat oven to 400 degrees F.
• Wash produce.
• Core, peel, and quarter pears.
• Peel and seed butternut squash. Cut into 2" chunks.
• Core and quarter tomatoes.
• Using the white and light green parts only, half the leek length-wise. Slice and wash thoroughly.
• Mince garlic.
• Combine pears, squash, tomatoes, leek, garlic, oil, salt and pepper in a large bowl. Toss to coat.
• Spread evenly on a large rimmed baking sheet.
• Roast, stirring occasionally, until vegetables are tender, about 40 minutes. Let cool slightly.
• Place half the vegetables as well as 2 cups of broth in a blender and puree until smooth. Transfer to a large saucepan.
• Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in salt to taste.
• Cook the soup over medium-low heat, stirring until hot about 10 minutes.
• Garnish with cheese and chives.

CHEDDAR BUTTERNUT SQUASH SOUP, LIGHTENED UP!

Steps:

• In a large saucepan, combine squash and broth. Bring to a boil and reduce heat to medium. Simmer until squash is vry tender, about 20 minutes.
• Remove from the heat and let stand until warm, then puree in batches in the blender.
• Return the puree to the saucepan and place over medium low heat. Stir in the sour cream, cheddar, butter and cayenne. Season with salt and pepper.
• Stir the soup until heated through. Don't allow it to boil. Now taste the soup, adding brown sugar if not sweet enough. Sprinkle with chopped chives and serve. Enjoy!

EASY BUTTERNUT SQUASH SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.