Butternut Squash Soup With Tomato Salsa Recipes

BUTTERNUT SQUASH SOUP WITH TOMATO SALSA

Steps:

• Preheat the oven to 425°F Place the squash on a baking sheet and brush with some of the oil and roast for 25 minutes.
• Reduce the temperature to 375F and cook for 20-25 minutes more or until the squash is tender.
• Heat the remaining oil in a large heavy pan and cook the onions over a low heat for about 10 minutes or until softened.
• Meanwhile, scoop the squash out of the skin, adding it to the pan.
• Pour in 5 cups of water and stir in salt and plenty of black pepper.
• Bring to boil, cover and simmer for 10 minutes.
• Cool the soup slightly, then process it in a blender or food processor to a smooth puree.
• Alternatively press the soup through a fine sieve with a back of a spoon.
• Reheat without boiling, then ladle it into warmed bowls.
• Top each serving with a spoonful of salsa and serve.

TOMATO SOUP WITH SQUASH AND KALE

Steps:

• Preheat the oven to 350˚ F. Line a baking sheet with parchment paper. Heat 2 tablespoons olive oil in a large dutch oven or other heavy pot over medium-high heat. Add the bacon, onion and a big pinch each of salt and pepper. Cook, stirring, until the onion is tender, 6 to 8 minutes. Add the garlic and thyme and cook until softened, about 1 minute.
• Add the tomatoes, chicken broth, 1/2 teaspoon salt and a few grinds of pepper to the pot; bring to a boil. Add the squash and kale; return to a boil. Reduce to a steady simmer and cook, stirring occasionally, until the squash and kale are very tender, 15 to 18 minutes. Season with salt and pepper, if needed.
• Meanwhile, combine the oyster crackers, remaining 2 tablespoons olive oil, the paprika and a big pinch of salt in a medium bowl. Toss until evenly coated. Spread out on the prepared baking sheet and bake, stirring once, until lightly browned and toasted, about 10 minutes.
• To serve, divide the soup among bowls and top with some of the spiced oyster crackers. Serve the remaining crackers on the side.

TOMATO SQUASH SOUP

Steps:

• Preheat the oven to 375 degrees F.
• Place the squash halves cut side up on a baking sheet and brush the insides with 1/2 tablespoon of the olive oil. Sprinkle evenly with 1/4 teaspoon salt, a few turns of black pepper, the cinnamon, paprika, cayenne, and cloves and bake until a fork pokes easily into the center. Begin checking for doneness after 1 hour.
• Meanwhile, in a large pot, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion and remaining 1/2 teaspoon salt. Cook, stirring, until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and thyme and cook for 2 more minutes. Transfer the mixture to a blender or food processor, add the tomatoes with their juices, and blend until very smooth. Return the mixture to the pot.
• Scoop the insides out of the squash and place it in the blender with the vegetable broth and blend until very smooth. Add it to the pot, bring it to a boil over high heat, then reduce to a simmer. Simmer, covered, for 20 minutes, stirring occasionally. Taste and adjust seasonings as desired. Ladle into bowls, drizzle with olive oil, and top with grated Parmesan.

BUTTERNUT SQUASH AND TROUT BAKE WITH FRESH SALSA

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Line a large baking sheet with aluminum foil.
• Combine tomatoes, red onion, cilantro, jalapeno pepper, lemon juice, and 1 tablespoon olive oil in a bowl. Place squash halves on a baking sheet. Fill butternut squash cavities with tomato salsa mixture, reserving about 2 tablespoons of salsa for garnish. Brush cut surfaces of squash with 1 tablespoon olive oil. Sprinkle squash with 2 tablespoons of dill.
• Bake squash in the preheated oven until almost tender, about 45 minutes.
• Remove baking sheet from oven; place trout fillets onto baking sheet, brush with 1 teaspoon olive oil, and sprinkle with remaining 2 tablespoons dill. Return to oven and bake until trout fillets are opaque and fish flakes easily with a fork, about 15 more minutes. Serve fillets on top of squash halves, served with reserved salsa.

ROASTED BUTTERNUT SQUASH AND TOMATO SOUP

Steps:

• Heat oven to 375°F.
• Cut squash in half lengthwise and remove seeds.
• Place squash on a sheetpan, cut side down.
• Bake until soft (Pushing on it with a finger should leave an impression in the flesh).
• Remove flesh from the skin.
• Heat olive oil in a large pan over low heat.
• Still over low heat, cook onion, leeks, carrots, celery, and garlic until soft.
• Add squash and tomatoes, cook gently for 10 minutes.
• Add stock.
• Salt and pepper to taste.
• Simmer for 20-25 minutes.
• Puree in batches until smooth.
• Return to a clean pan and add cream.
• Heat just to a boil.

CHUNKY BUTTERNUT SQUASH AND TOMATO SOUP

Steps:

• Heat butter and olive oil in a large pot over medium heat. Add onion; cook and stir until tender and translucent, about 5 minutes. Add butternut squash, carrots, celery, and garlic. Stir to combine and cook until slightly tender, about 2 minutes.
• Pour milk and Italian seasoning into the pot with the butternut squash mixture. Stir in cornstarch gradually until combined. Bring to a boil. Mix in diced tomatoes, broth, and tomato sauce. Bring to a boil. Reduce heat to low and simmer until flavors are well combined and squash is softened, about 45 minutes. Season with salt and pepper. Pour soup into bowls and sprinkle basil over each.