Butternut Squash Soup With Hazelnut Creamer Recipes

BUTTERNUT SQUASH SOUP WITH HAZELNUT CREAMER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Toss butternut squash, olive oil, salt, and black pepper together in a bowl. Place on a baking sheet.
• Bake in the preheated oven until tender, about 1 hour.
• Transfer baked squash to a 4-quart pot and add chicken stock until level with squash. Add ginger and nutmeg and bring to a simmer, about 15 minutes.
• Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Add creamer and stir to combine.

BUTTERNUT SQUASH SOUP WITH CHIPOTLE CREAM

Steps:

• Preheat the oven to 400 degrees F.
• Using 1 tablespoon of the olive oil, grease the sliced surface of the squash and season with salt and pepper, to taste. Arrange on a baking sheet and roast until very tender, about 45 minutes. Remove from the oven and let cool.
• In a large heavy pot over medium-high heat, add the remaining olive oil, onion, celery, and carrot, then season with a pinch of salt. Saute until just tender, about 10 minutes. Add the garlic and saute for 2 minutes. Scoop the butternut squash flesh into the pot and stir. Add 4 cups of the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer until the vegetables are very tender, about 30 minutes.
• Turn off the heat and using an immersion blender, carefully puree the soup until very smooth. If necessary, add more of the remaining stock to create desired consistency. Mix in 2 teaspoons of the chipotle into the soup, and season with salt and pepper, to taste.
• In a small bowl, mix together 1 teaspoon of chipotle and the sour cream. Season the chipotle cream with salt and pepper, to taste. Transfer the soup to bowls. Top each with a dollop of chipotle cream and serve.

ROASTED BUTTERNUT SQUASH SOUP WITH CREME FRAICHE

Steps:

• Preheat the oven to 400 degrees F. Place the squash on a rimmed baking sheet, drizzle over the melted butter, season with salt and pepper and toss to combine. Spread out in a single layer on the baking sheet, allowing space in between the cubes when possible. Roast until tender and lightly browned on the bottom, about 25 minutes.
• Heat the oil in a stockpot over medium heat. Add the shallots and saute until the shallots have softened and turned a light golden brown, about 10 minutes. Add the broth and bring to a simmer.
• Meanwhile, if using bacon, heat a large heavy skillet over medium-high heat and add the bacon pieces. Saute until they are cooked and crisp, then transfer them with a slotted spoon to some paper towels to drain.
• Add the cooked butternut squash to the simmering broth. Working in batches, puree the soup in a blender or food processor (alternately you can run the mixture through a food mill, which offers a great kind of nubby texture, or puree right in the pot with an immersion blender). Return the pureed soup to the pot. Taste and adjust the seasoning.
• Add the cream and heat just until warmed through. Place the creme fraiche in a small bowl and stir with a fork make it very soft and creamy. Ladle the soup into bowls, swirl in a tablespoon of the creme fraiche, and sprinkle with some crisped bacon, if using.

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.

CREAMY BUTTERNUT SQUASH SOUP

Steps:

• In a small saucepan, saute onion in butter until tender. Add squash and potato; cook and stir for 2 minutes. Add the water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender., Cool slightly. In a blender, cover and process soup until smooth. Return to the pan; stir in milk and heat through.

BUTTERNUT SQUASH SOUP WITH HAZELNUT CREAM

Steps:

• In a small saucepan over medium heat, warm cream until steam starts to rise. Remove from heat, add hazelnuts and let cool. Season with salt and pepper; refrigerate for 1 hour. In a small soup pot over medium heat, melt butter. Add onion and saute, stirring occasionally, until tender and translucent, 4-6 minutes. Add cups stock and squash puree and bring to a simmer, stirring; reduce heat to medium-low. Cook,stirring, 12-15 minutes. Puree with blender or stick blender, adding more stock if soup is too thick. Season with salt, pepper and nutmeg. Whisk hazelnut cream until lightly foamy. Ladle soup into 4 bowls and garnish with hazelnut cream.

BUTTERNUT SQUASH SOUP WITH HAZELNUT CREAM

Steps:

• In a saucepan over medium heat, warm the cream until steam starts to rise.
• Remove from the heat, add the hazelnuts and let cool.
• Season with salt and pepper.
• Refrigerate for 1 hour.
• In a soup pot over medium heat, melt the butter.
• Add the onion and sauté, stirring occasionally, until tender and translucent, 4 to 6 minutes.
• Add the 2 cups stock and the squash puree and bring to a simmer, stirring, then reduce the heat to medium-low.
• Cook, stirring, for 12 to 15 minutes.
• Using a blender or stick blender, puree the soup, adding more stock if the soup is too thick.
• Season with salt, pepper and nutmeg.
• Whisk the hazelnut cream until lightly foamy.
• Ladle the soup into 4 bowls and garnish with the hazelnut cream.

ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Heat the oven to 425 degrees F.
• Arrange the butternut squash and onions in one single layer on a large sheet pan. Season with kosher salt and black pepper. Generously drizzle with extra virgin olive oil (about 3 tbsp) and toss to coat (make sure to spread everything out evenly on the sheet pan). Put the garlic cloves in a small piece of foil and drizzle with olive oil, then fold the foil shut.
• Roast in the heated oven for 30 minutes or until the butternut squash is tender and fully cooked through and charred nicely in some parts.
• Remove from the oven and allow to cool just a little bit, then carefully transfer to the bowl of a large food processor fitted with a blade. Add 2 cups of broth (or less, being careful not to fill the processor too much). Close the lid and blend until smooth.
• Transfer the mixture to a large pot and stir in the remaining broth, spices, and 3 tablespoons of tahini paste. Simmer over medium heat, stirring regularly until the soup is fully warmed through (another 10 minutes or so)
• In a small bowl, mix the remaining tahini paste and honey until well combined.
• When ready to serve, transfer the soup to serving bowls and top each bowl with a drizzle of the tahini and honey mixture and a bit of the crushed hazelnuts, if using. Enjoy!

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.

CREAM OF BUTTERNUT SQUASH SOUP

Steps:

• Place the first five ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, 40-45 minutes or until squash and potatoes are tender., Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan. Stir in cream, salt and pepper; heat through. If desired, sprinkle servings with parsley.

ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Preheat the oven to 325 degrees. Using a large, heavy knife, split the squash in half and scrape out the seeds and discard them. Place the squash halves on a baking sheet, season with salt and pepper and roast until very tender, about 1 hour. Use a spoon to scrape out the flesh; set aside, discarding the skin.
• In a large pot set over medium heat, melt the butter. Add the onion and garlic and cook, stirring frequently, until the onion just turns golden, 6 to 7 minutes. Add the stock and squash and cook, uncovered, for 25 minutes. Allow to cool.
• Working in batches, puree the soup in a blender or food processor and return it to the pot. Stir in the milk and cream and reheat. Season to taste with salt and pepper and serve garnished with red onion and chervil.