Butternut Squash And Ginger Soup With Garlic Croutons Recipes

BUTTERNUT SQUASH GINGER SOUP RECIPE

Steps:

• Gather the ingredients.
• Peel, half, seed, and cut the squash into 1/2- to 1-inch pieces. Set aside.
• Melt the butter in a large heavy-duty pot over medium-high heat. Add the onions and salt. Cook, stirring occasionally, until the onion is soft, 3 to 5 minutes.
• Add the garlic, if using, and cook, stirring frequently until fragrant, about 1 minute. Add the fresh ginger and the ground ginger, and stir until fragrant, about 1 minute more.
• Add the squash and broth. Bring to a boil over high heat. Cover, reduce the heat to a simmer, and cook until the squash is very tender, about 20 minutes.
• Transfer small batches of the soup mixture to a blender . Blend until completely smooth. Alternatively, use a handheld immersion blender. Be sure to blend the soup thoroughly so it is a true purée.
• Return the soup to the pot. Adjust seasoning, if necessary. Serve the soup topped with dollops of sour cream or crème fraîche, if you like.

BUTTERNUT SQUASH SOUP WITH GINGER

Steps:

• Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes. Using paring knife, remove peel from squash; discard peel. Cut squash into 2-inch pieces. Heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic and cinnamon. Cover pot and cook until onion is tender, about 15 minutes. Add squash and 5 cups chicken broth. Bring to boil. Reduce heat to medium-low. Cover and simmer 10 minutes. Discard cinnamon.
• Working in batches, purée soup in blender. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Return soup to pot. Season soup with salt and pepper. Bring to simmer, thinning soup with more broth if necessary. Ladle into bowls. Sprinkle with parsley and serve.

BUTTERNUT AND GINGER SOUP

Steps:

• Heat the olive oil in a large pot.
• Add all the chopped vegetables. Stir-fry them until they start to brown.
• Add the vegetable stock.
• Simmer until all the vegetables are cooked and soft.
• Blend.
• Season as required.

BUTTERNUT SQUASH, POTATO AND GINGER SOUP

Steps:

• Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 4 to 5 minutes. Add the potato, ginger, nutmeg, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
• Add the butternut squash and simmer until the potatoes and squash are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
• Stir in the cream and reheat the soup if necessary, adjusting the consistency with water and seasoning with additional salt and pepper.
• Serve hot drizzled with more cream if using and a sprinkled with pepitas and thyme.

VEGAN SQUASH SOUP WITH NAAN CROUTONS

Steps:

• Preheat oven to 400°. Place squash in a shallow roasting pan; drizzle with 1 tablespoon oil. Sprinkle with 1/2 teaspoon salt and pepper. Roast until tender, 25-30 minutes, turning once. Reduce oven setting to 350°. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onion; cook and stir until tender, 5-7 minutes. Add ginger, garlic, turmeric, cumin and remaining 1/2 teaspoon salt; cook 1 minute longer. Stir in broth, pumpkin and roasted squash. Bring to a boil; reduce heat. Simmer, uncovered, 15-20 minutes to allow flavors to blend. Add coconut milk; cook 5 minutes longer. Cool slightly. In a blender, cover and process soup in batches until smooth. , Return pureed mixture to pan; cook and stir until heated through. Meanwhile, place naan on a baking sheet. Drizzle with remaining 1 tablespoon oil; toss to coat. Bake until crispy, 12-15 minutes, stirring once. Serve soup with naan croutons and toppings of your choice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

CREAMY BUTTERNUT SQUASH SOUP WITH GINGER

Steps:

• Peel the squash, using a sharp vegetable peeler. Cut it in half lengthwise and scoop out the seeds with a spoon. Cut in 1-inch chunks.
• Heat the butter in a large soup pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger root and cook until fragrant, about 3 minutes. Add the diced squash, water and salt and bring to a simmer. Cook at a low simmer until the squash is tender enough to smash with a spoon, about 30 minutes.
• Puree the soup, either using an immersion blender or grinding it in several stages in a regular blender. The soup should be completely smooth and a little thicker than heavy cream. Ladle the soup through a strainer into a clean soup pot, discarding any bits of squash or ginger left behind.
• Heat the soup through once more and season to taste, adding salt first and then the vinegar. Add the vinegar one-half teaspoons at a time; it will take a little more than 1 tablespoons.
• To serve, stir the crème fraîche to loosen the texture. Ladle the soup into wide bowls and spoon 1 to 2 Tbsps. of crème fraîche in a decorative pattern onto each. Scatter a few toasted slivered almonds over the soup and serve immediately.

BUTTERNUT SQUASH SOUP WITH ROASTED GARLIC

Steps:

• Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
• Season the squash with salt and pepper and tuck 2 sprigs of thyme into each cavity. Place, cut side down, on the baking sheet and roast until fork-tender, about 40 minutes.
• When the squash is cool enough to handle, discard the thyme; peel the squash and coarsely chop. Combine the squash, garlic, and 1/2 cup of the chicken stock in a food processor and puree until smooth.
• Add the remaining stock gradually until the mixture forms a very loose puree. Season the soup with salt and pepper.

GINGERED BUTTERNUT SQUASH SOUP

Steps:

• Place squash in a greased 15x10x1-in. baking pan. Drizzle with 4-1/2 teaspoons oil; toss to coat. Bake, uncovered, at 450° for 30 minutes, stirring every 15 minutes. Bake 5-10 minutes longer or until tender. Set aside. , In a soup kettle, saute onion in butter and remaining oil for 5 minutes or until tender. Stir in the ginger, curry, salt and pepper; cook for 2 minutes. Stir in potatoes; cook 2 minutes longer. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Cool slightly. , Stir in reserved squash. In a blender, puree soup in batches until smooth. Return to the pan. Stir in milk; heat through. Garnish with sour cream if desired.

ROASTED BUTTERNUT SQUASH CREAM SOUP WITH GINGER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Brush cut side of butternut squash with olive oil and place on a baking sheet, cut-side down.
• Bake in the preheated oven until peel is crinkly and butternut squash is soft, about 40 minutes. Scrape flesh into a bowl with a spoon and set aside.
• Melt butter in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Add squash flesh, 2 cups hot broth, and ginger. Season with ginger, curry, cumin, sugar, salt, and pepper. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes.
• Puree soup with an immersion blender until smooth. Add more hot broth for a thinner soup. Stir in cream and season to taste with sugar, apple cider vinegar, cayenne pepper, and salt.

WINTER SQUASH SOUP WITH GRUYèRE CROUTONS

Steps:

• For soup:
• Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
• Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)
• For croutons:
• Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.

SQUASH SOUP WITH GINGERY BUTTERNUT

Steps:

• Heat the oil in a heavy saucepan, add the ginger, garlic and cumin and saute, stirring, until the garlic turns golden.
• Add the squash and water, bring to a simmer and cook until the squash is soft, about 20 minutes. Puree the mixture in a food processor, then pass through a sieve and return to the saucepan.
• Reheat, adding lemon and salt and pepper to taste. Thin with a little additional water if desired. Fold in the cilanto and serve.

GINGER SQUASH SOUP WITH PARMESAN CROUTONS

Steps:

• Cut squash in half lengthwise. Remove the seeds and fiber, and peel. Cut into 1/2-inch pieces, and set aside.
• Heat olive oil in a large stockpot over medium-low heat. Cook leek and garlic until softened, 3 to 5 minutes. Add ginger, squash, and parsnips. Stir, and cook over medium heat, 3 to 5 minutes. Add salt, pepper, and stock. Cover, and bring to a boil. Reduce to a simmer, and cook until the squash and parsnips are tender, 12 to 15 minutes. Transfer half the mixture to a food processor, and puree. Return to the stockpot until warm throughout. Adjust the seasoning to taste with salt and pepper.
• Meanwhile, cut the bread into 1/2-inch cubes. Toast under the broiler until golden brown. Sprinkle with Parmesan, and return to the broiler, until the cheese begins to melt. Serve the soup in individual bowls with the toasted-cheese croutons on top.