Golden Winter Soup Butternut Squash Recipes

GOLDEN BUTTERNUT SQUASH SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add squash, carrots, red pepper, apple and onion; cook and stir until crisp-tender, 8-10 minutes. Stir in water, vegetable base and seasonings. Bring to a boil; reduce heat. Simmer, uncovered, until vegetables are tender, 8-10 minutes. Stir in almond milk., Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan and heat through.

GOLDEN BUTTERNUT SQUASH SOUP

Steps:

• In a large stockpot mix together the squash, apples, onions, breadcrumbs, stock, salt, rosemary, oregano and pepper.
• Bring to a boil, reduce heat and simmer for 90 minutes, stirring often.
• Puree until smooth in a food processor or hand held blender.
• If using a food processor return to pan and whisk in cream.
• Adjust seasonings and reheat or chill and serve cold.

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.

GOLDEN SQUASH SOUP

Steps:

• Preheat the grill to 350 degrees F. Peel and slice the butternut squash into 1 to 2-inch wedges. Place in a large bowl and season with the maple syrup and Chinese 5-spice powder. Grill the squash until grill marks appear, about 4 minutes per side. Set aside to cool. Meanwhile, crush the coriander seeds in a mortar and pestle. Heat the olive oil in a large pot over medium-high heat and add the onions. Cook until soft. Add the coriander and red pepper flakes and cook until the onions are barely caramelized, about 10 minutes. Add the grilled squash and chicken stock and bring to a boil. Lower the heat to medium and simmer for 15 to 20 minutes to help the flavors develop. Take the soup off the heat and blitz in a blender until smooth. Season with salt and pepper, to taste. If the soup gets too thick, add more chicken stock to thin it out. Chiffonade half the sage leaves, leaving the other half whole. Fry all the sage leaves in a pan of hot olive oil until the leaves are crispy and still green. Ladle the soup into cups, top with 1 teaspoon creme fraiche, and garnish with fried sage and porcini salt.

GOLDEN SQUASH SOUP

Steps:

• In a Dutch oven, saute leeks and carrots in butter for 5 minutes, stirring occasionally. Add the squash, broth, zucchini, salt, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender. Cool until lukewarm. , In a blender, puree soup in small batches until smooth; return to pan. Stir in cream and milk; heat through (do not boil). Sprinkle with cheese and chives if desired.

COOKING LIGHT GOLDEN WINTER SOUP WITH GRUYERE TOASTS

Steps:

• Preheat broiler.
• Melt butter in a large Dutch oven over medium-high heat.
• Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally.
• Place half of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl.
• Repeat procedure with remaining potato mixture.
• Stir in half-and-half.
• Cover and keep warm.
• For Gruyere Toasts:.
• Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden.
• Ladle 1 cup soup into each of 8 bowls; top each serving with about 1 teaspoon chives. Serve 2 bread slices with each serving. Garnish with freshly ground black pepper, if desired.