Carrot And Acorn Squash Soup With Carrot Top Pistou Recipes

CARROT AND ACORN SQUASH SOUP

Steps:

• Sauté onions in olive oil in a large soup pot. Add garlic, herbs, salt and pepper. Add remaining ingredients and cook until carrots are tender. Purée in blender or food processor.

ROASTED ACORN SQUASH SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Put squash into a baking dish with the cut side down. Pour enough water into the baking dish to cover the bottom.
• Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes. Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside.
• Melt butter in a pot over medium-high heat. Cook onion, carrot, and garlic in melted butter until soft, 5 to 7 minutes. Pour chicken stock into the pot; add the squash.
• Bring the mixture to a simmer and cook for 20 minutes.
• Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot.
• Stir half-and-half, nutmeg, and cinnamon through the blended soup; season with salt and pepper. Thin the soup with water if desired.

CARROT AND ACORN SQUASH SOUP WITH CARROT TOP PISTOU

Steps:

• Pre-heat your oven to 400 degrees
• Add your cut and cleaned carrots (not the green tops) and cut and halved acorn squash to a sheet pan and drizzle with olive oil and sprinkle with salt and pepper.
• Roast your vegetables for about 20-25 minutes or until they start to brown a little and are soft all the way though
• Once cooked, remove from the oven and let cool for a minute before handling
• In the meantime, heat a large heavy bottom pot over medium heat and add 1/2 of your olive oil
• Now add your diced shallots and 1 clove of your minced garlic and cook for about 4-5 minutes
• Now add your chicken stock, thyme and bay leaf
• Now we are going to get the roasted vegetables ready to add to the pot by scooping the flesh of the acorn squash away from the skin. You may be able to just peel the skin of the squash right off.
• Once this is done, you can add your whole carrots and the flesh of the squash right into your soup.
• You can mash it down a bit with the back of your spoon. Don't worry about smoothness here since we will be pureeing it all in a blender.
• Now add your salt, pepper and your cream
• Mix it well and let it come to a light simmer
• Once it has simmered for a few minutes, remove your bay leaf and discard.
• Bring your pot over to the blender (If you have an immersion blender, you can just puree your soup right in the pot and skip the blender steps)
• Add your soup to the blender making sure to only fill it 3/4 of the way to the top as hot soup will expand in the blender
• Place the top on your blender tightly and cover with a towel. Puree your soup on high for 2 minutes or until smooth
• You may need to do this in batches to make sure you do not over fill your blender
• Once your soup is all blended and smooth, add it back to your pot. Taste for any seasoning (add salt and pepper to taste) then place over low heat with a lid on top.

BUTTERNUT SQUASH AND CARROT SOUP

Steps:

• In a large skillet, heat oil over medium-high heat; saute onion, garlic and ginger until tender, 4-5 minutes. Transfer to a 5-qt. slow cooker., Add all remaining ingredients except cream and green onions. Cook, covered, on low until vegetables are soft, 7-9 hours., Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to slow cooker. Stir in cream; heat through. If desired, top with green onions. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or milk if necessary.