Cream Of Squash Soup Recipes

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.

SQUASH SOUP

Steps:

• Heat the oven to 400 degrees F.
• Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.
• Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth*. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

CREAMY SQUASH SOUP

Steps:

• In a large saucepan or Dutch oven, cook bacon until crisp; crumble and set aside. Drain all but 1 tablespoon drippings; saute onion and garlic in dripping until tender. , In a blender or food processor, puree squash, flour, 1/3 cup milk and onion mixture; add to pan. Add the broth, curry powder, salt, pepper, nutmeg and remaining milk; bring to a boil over medium heat. Boil for 2 minutes. Top servings with a dollop of sour cream if desired. Sprinkle with bacon.

CREAMY SUMMER SQUASH SOUP

Steps:

• Place the summer squash, zucchini, vegetable stock, half-and-half, and tarragon into a large soup pot; bring to a boil, reduce heat to a simmer, and cook until the vegetables are tender, about 10 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until nearly smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• Sprinkle the Cheddar cheese into the hot soup, and allow to melt; stir until thoroughly mixed. Stir in the lemon juice, and top with a sprinkling of tarragon to serve.

CREAM OF ACORN SQUASH SOUP

Steps:

• Melt butter in heavy large saucepan over medium heat.
• Add onions and cook, stirring occasionally, about 5 minutes- do not brown.
• Add squash, chicken stock and apple cider and simmer until squash is tender, about 20 minutes.
• Puree mixture in processor or blender; strain into another saucepan and place over medium heat.
• Stir in cream and heat through;do not boil.
• Add curry powder and season to taste with salt and pepper.
• Ladle soup into bowls, garnish with minced parsley and serve.

CREAM OF BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven 350 degrees.
• Cut squash in half; remove seeds.
• Place upside down on large cookie sheet.
• Bake in preheated oven 1 hour or until tender.
• Scoop out flesh; cool.
• Puree in food processor.
• Place in large soup pot.
• In medium skillet melt butter and saute onions until transparent; add thyme, stir and heat to release herb flavor.
• Puree in food processor until smooth, then add to pureed squash.
• Stir in cream, if desired, milk and chicken stock.
• Heat to serving temperature but do not boil.
• Soup may be stored in refrigerator a week, or may be frozen.
• If desired, heat slices of sausage in soup.
• Garnish with chopped chives and Parmeasan Cheese.

SQUASH CASSEROLE WITH CREAM OF CHICKEN SOUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook squash and onions in boiling salted water until tender. Drain and mash them with 1/2 cup butter or margarine. Stir in sour cream, grated carrot and cream of chicken soup. Set aside.
• Melt remaining 1/2 cup butter and stir it into the stuffing mix. Pour half of the stuffing mix into the bottom of a 9X13 glass baking pan. Pour the squash mixture over the top of the mixture, and the rest of the stuffing mix on top of the squash.
• Bake for 30 minutes, until golden brown and bubbly.