Creamy Winter Squash Soup Recipes

WINTER SQUASH SOUP

Steps:

• Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
• Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.

CREAMY WINTER VEGETABLE SOUP

Steps:

• For the creamy winter vegetable soup: Heat the EVOO in a large soup pot or Dutch oven over medium-high heat. Add the garlic, carrots, celery, leeks, parsnips, potatoes, fennel and squash as you chop them and sprinkle with some salt and pepper. Nestle the bay leaves and herb bundle into the vegetables, partially cover and cook until softened, stirring occasionally, 10 minutes. Pour in the wine and reduce until almost evaporated. Then add the stock, bring to a boil and then turn down to a simmer. Meanwhile, melt the butter in a medium saucepan over medium to medium-high heat, and then whisk in the flour 1 minute. Whisk in the milk and season with salt, pepper and nutmeg. Cook until the sauce thickens enough to coat the back of a spoon. Pour the thickened milk mixture into the simmering vegetable soup, stir to combine and simmer a couple of minutes. For the cheesy croutons: Preheat the oven to 350 degrees F. Heat the butter and oil in a large skillet over medium to medium-high heat. Stir in the garlic 1 minute, and then add the bread and toast until golden, stirring occasionally. Transfer to baking sheet and dress with the cheese. Bake to set the cheese and further dry out the croutons, 10 to 12 minutes. Remove the herb bundle and bay leaves from the soup and serve with the croutons.

CREAMLESS CREAMY SQUASH SOUP

Steps:

• In a Dutch oven, heat oil over medium heat. Add onions, celery and carrots; cook and stir until onion is tender, 6-8 minutes. Stir in butternut squash, sweet potato and summer squash. Cook and stir until squash and potato are lightly browned, 5-7 minutes. Add garlic; cook 1 minute longer., Add broth, savory and pepper; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 20-25 minutes., Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to pan; heat through. If desired, serve with cheese. 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 if necessary.

DELICATA CREAMY SQUASH SOUP

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
• In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
• Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
• Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.

FABIO'S CREAMLESS CREAMY SQUASH SOUP

Steps:

• Cook celery, carrot, and onion in 2 tablespoons oil in a 3-quart heavy saucepan over low heat, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add squash, potatoes, peperoncino, and sea salt. Stir in 3 1/2 cups boiling water and simmer, covered, until vegetables are very tender, about 20 minutes.
• Remove and discard peperoncino (if using pepper flakes, leave in soup). Purée soup in batches in a blender (use caution when blending hot liquids), adding more water to thin to desired consistency.
• Serve soup drizzled with additional oil and sprinkled with amaretto crumbs.

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.

WINTER SQUASH SOUP

Steps:

• In a large saucepan, saute the celery, onion and garlic in butter until tender. Stir in flour until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the squash, parsley, salt, savory, rosemary and nutmeg and pepper. Simmer, uncovered, for 10 minutes or until heated through. Cool slightly., In a blender, process soup in batches until smooth. Return to the pan and heat through. Gradually stir in cream. Cook 5 minutes longer, stirring occasionally.

WINTER SQUASH SOUP

Steps:

• Melt the butter in a large stockpot over moderate heat. Add the onion and saute until soft, about 5 minutes. Add the tomato, garlic, jalapeno and salt and cook 1 to 2 minutes longer. Add the squash and stock and simmer, covered, for about 20 minutes, or until the squash is falling apart and soup is thickened slightly. Puree soup with an immersion blender, or use a blender and return soup to a clean pan. Add the milk and heat gently. Stir in the cheese and adjust the seasonings.

ROASTED WINTER SQUASH SOUP

Steps:

• Preheat oven to 375 degrees. Place squash on a baking sheet, cut side down. Bake until very tender, about 1 hour. Let cool slightly.
• While squash is roasting, melt butter in a medium saucepan over medium heat. Add onion, sage and allspice. Reduce heat to low, cover and cook until onions are tender, about 10 minutes. Uncover. Stir in apple and broth. Bring to a simmer and cook until apple is tender, about 15 minutes.
• Scoop out the squash pulp and add it to the pan. Simmer for 5 minutes. Let soup cool slightly. Working in 2 batches, puree the soup in a blender, holding the lid down firmly with a kitchen towel to prevent the steam from pushing it off. Strain through a fine-mesh sieve.
• When ready to serve, heat soup over medium heat until it just reaches a simmer. Add lemon juice, salt and pepper. Ladle into hot soup bowls and garnish with walnuts.

ROASTED WINTER SQUASH SOUP

Steps:

• Heat oven to 400.
• Cut the squash in half, seed it, and quarter it.
• Brush well with olive oil and season liberally with salt and pepper.
• Place cut side up in a baking dish and roast until squash is soft and browned at the edges, 45 minutes-1 hour.
• When squash is tender throughout, scoop flesh from skin and set aside.
• These steps can be done ahead of time and frozen for later use.
• Cook onion in butter over medium low heat until soft.
• Onion should be sweated, not cooked till brown or caramelized.
• Add the garlic and cook for one minute.
• Add the wine and cook, stirring frequently, until reduced to nearly dry (about ten minutes).
• Combine the herbs and spices (thyme through fresh parsley) in a cheesecloth bundle/bouquet garni, add it to the pot.
• Add the squash pulp to the pot.
• Gradually add the chicken stock to desired thickness (you may not need all 4 cups), and bring to a boil.
• Reduce heat to simmer, season with salt and pepper to taste.
• Simmer soup for 20 minutes.
• Remove cheesecloth bundle/bouquet garni, and puree soup with hand blender or food processor until it is the desired consistency.
• Serve hot.

CREAMY WINTER SQUASH SOUP

Steps:

• Heat oil over low heat in a large deep pan while preparing vegetables. A few minutes from cooking, increase heat to medium-high and add squash and onions to the hot pan; cook, stirring very little at first then more frequently at the end, until vegetables are golden brown, about 7 to 8 minutes. Reduce heat to low and add butter, sugar, and garlic; continue to cook until all vegetables are a rich spotty caramel color, about 10 minutes longer. Add cinnamon, ginger, cloves and cayenne; continue to cook until fragrant, about 30 seconds to a minute. Add broth; bring to a simmer over medium-high heat. Reduce to low and simmer, partially covered, until squash is tender, about 10 minutes.
• Transfer squash to a blender; puree until very smooth, 30 seconds to a minute. Work in batches if needed. Return puree to soup pot; add enough half-and-half so that puree is a soup consistency. Season with salt and pepper to taste.

WINTER SQUASH SOUP (TASTE OF HOME)

Steps:

• If you have a preferred way of cooking your squash, cook it and mash it and skip to step 6; if not, read on.
• Cut the squash in half lengthwise and scoop out the seeds.
• Place the squash flesh side down in a casserole dish filled with 1 inch of water.
• Bake at 350 degrees until the squash is soft and the skin is blistered slightly (45 minutes to an hour).
• Remove the skin and mash the squash - you need 2 cups for this recipe.
• In a large saucepan, saute celery, onion, and garlic in butter until tender.
• Stir in flour until blended.
• Gradually add the broth and bring to a boil.
• Cook and stir for 2 minutes or until thickened.
• Reduce heat and stir in all remaining ingredients extept the half and half.
• Simmer uncovered for 10 minutes or until heated through.
• Use a blender or food processor to process the soup in batches until smooth.
• Return to the pan and heat through.
• Gradually stir in the half and half.
• Cook 5 more minutes, stirring occasionally.

CREAMY DELICATA SQUASH SOUP

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Put squash halves into a large baking dish with cut-sides down. Pour enough water into the dish so the bottom 1/8-inch of the squash is submerged. Cover the baking dish with aluminum foil.
• Roast squash in preheated oven until the flesh is tender, 35 to 40 minutes. Set aside to cool.
• Melt butter in a large saucepan over low heat. Cook onion in butter, stirring occasionally, until softened, about 10 minutes.
• Scrape the delicata squash flesh from the skin; add to the saucepan along with vegetable broth and yogurt. Stir the mixture until the squash and yogurt smoothly mix into the liquid. Bring to a simmer and cook until thickened, about 25 minutes.
• Pour mixture from saucepan into a blender no more than half-full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth and pour into a serving tureen. Season with salt and pepper to serve.

CREAMY SUMMER SQUASH SOUP

Steps:

• Heat oil in a medium saucepan over medium heat and cook onion, stirring, until softened, about 5 minutes. Add garlic, cilantro stems, and coriander and cook, stirring, until fragrant, about 2 minutes. Add squash and 2 1/2 cups water and bring to a boil. Reduce heat and simmer, covered, until squash is just tender, about 15 minutes. Let cool slightly, then season with salt.
• Puree soup in batches until smooth. (If too thick, thin with a little water.) Adjust seasoning if necessary and let cool slightly. Garnish with cilantro leaves and serve with lime.

CREAMY WINTER SQUASH SOUP WITH HERBED CROSTINI

Steps:

• Melt butter in a medium stockpot over medium heat. Add onion, garlic, and 1 teaspoon salt. Cook, stirring occasionally, until onion is translucent, about 5 minutes.
• Place rosemary and sage on a small square of cheesecloth, and tie with kitchen string. Stir in the herb sachet, squash, potatoes, stock, and water. Bring to a boil, then reduce heat to a simmer, and cook until vegetables are soft, about 15 minutes. Discard herb sachet. Let cool slightly.
• Working in batches, puree soup in a blender until smooth. Adjust to desired consistency with stock or water. Season with salt and pepper. Serve with crostini.