Hidden Valley Harvest Butternut Squash Soup With Ranch Croutons Recipes

WINTER SQUASH SOUP WITH GRUYèRE CROUTONS

Steps:

• For soup:
• Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
• Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)
• For croutons:
• Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.

HIDDEN VALLEY® HARVEST BUTTERNUT SQUASH SOUP WITH RANCH CROUTONS

Steps:

• Preheat the oven to 350 degrees F. In a large bowl, toss the cubes of squash with olive oil and arrange on a large rimmed baking sheet. Place the apples, cut side down on the baking sheet. Roast until tender when pierced with a fork, about 30 to 35 minutes.
• Place the cubes of roasted squash in the work bowl of a food processor fitted with the metal blade. Use a spoon to scrape out the flesh of the apples, and add to the work bowl. Discard the apple skins. Puree the squash and apples until smooth. Add 1 cup of the stock and continue processing until smooth. Put this mixture in a 3 1/2- to 4-quart saucepan, add the remaining 3 cups of stock, the cream, nutmeg, and sugar. Bring to a boil, and then reduce to a simmer and cook for 10 minutes. Add salt and pepper to taste.
• CROUTONS: Place the bread cubes in a large mixing bowl. Toss with the seasoning mix until thoroughly coated. Drizzle the olive oil over and toss the bread cubes until thoroughly coated. Spread in an even layer on a rimmed baking sheet and bake until toasty brown, about 10 to 12 minutes.
• When ready to serve, ladle the soup into a warmed soup tureen or individual soup bowls, garnish with the croutons, and serve immediately.

HARVEST BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 350 degrees.
• Cut squash in half lengthwise and scoop out seeds and pulp.
• Pour 2 cups water into baking dish, and place squash halves into water, cut side down.
• Bake for 1 hour or until tender.
• Set aside to cool.
• When squash is cool, cook diced onions in butter over medium heat in large saucepan until onions are softened.
• Add chicken broth and simmer for 10 minutes.
• Scoop out squash flesh from the skin, and add to onion/broth mixture.
• Puree in batches in food processor or blender till smooth.
• Return soup to saucepan; cook over medium heat until hot.
• Add milk, salt and pepper to taste.

HIDDEN VALLEY® HARVEST BUTTERNUT SQUASH SOUP WITH RANCH CROUTONS

Steps:

• Preheat the oven to 350 degrees F. In a large bowl, toss the cubes of squash with olive oil and arrange on a large rimmed baking sheet. Place the apples, cut side down on the baking sheet. Roast until tender when pierced with a fork, about 30 to 35 minutes.
• Place the cubes of roasted squash in the work bowl of a food processor fitted with the metal blade. Use a spoon to scrape out the flesh of the apples, and add to the work bowl. Discard the apple skins. Puree the squash and apples until smooth. Add 1 cup of the stock and continue processing until smooth. Put this mixture in a 3 1/2- to 4-quart saucepan, add the remaining 3 cups of stock, the cream, nutmeg, and sugar. Bring to a boil, and then reduce to a simmer and cook for 10 minutes. Add salt and pepper to taste.
• CROUTONS: Place the bread cubes in a large mixing bowl. Toss with the seasoning mix until thoroughly coated. Drizzle the olive oil over and toss the bread cubes until thoroughly coated. Spread in an even layer on a rimmed baking sheet and bake until toasty brown, about 10 to 12 minutes.
• When ready to serve, ladle the soup into a warmed soup tureen or individual soup bowls, garnish with the croutons, and serve immediately.

HIDDEN VALLEY® HARVEST BUTTERNUT SQUASH SOUP WITH RANCH CROUTONS

Steps:

• Preheat the oven to 350 degrees F. In a large bowl, toss the cubes of squash with olive oil and arrange on a large rimmed baking sheet. Place the apples, cut side down on the baking sheet. Roast until tender when pierced with a fork, about 30 to 35 minutes.
• Place the cubes of roasted squash in the work bowl of a food processor fitted with the metal blade. Use a spoon to scrape out the flesh of the apples, and add to the work bowl. Discard the apple skins. Puree the squash and apples until smooth. Add 1 cup of the stock and continue processing until smooth. Put this mixture in a 3 1/2- to 4-quart saucepan, add the remaining 3 cups of stock, the cream, nutmeg, and sugar. Bring to a boil, and then reduce to a simmer and cook for 10 minutes. Add salt and pepper to taste.
• CROUTONS: Place the bread cubes in a large mixing bowl. Toss with the seasoning mix until thoroughly coated. Drizzle the olive oil over and toss the bread cubes until thoroughly coated. Spread in an even layer on a rimmed baking sheet and bake until toasty brown, about 10 to 12 minutes.
• When ready to serve, ladle the soup into a warmed soup tureen or individual soup bowls, garnish with the croutons, and serve immediately.

HIDDEN VALLEY® HARVEST BUTTERNUT SQUASH SOUP WITH RANCH CROUTONS

Steps:

• Preheat the oven to 350 degrees F. In a large bowl, toss the cubes of squash with olive oil and arrange on a large rimmed baking sheet. Place the apples, cut side down on the baking sheet. Roast until tender when pierced with a fork, about 30 to 35 minutes.
• Place the cubes of roasted squash in the work bowl of a food processor fitted with the metal blade. Use a spoon to scrape out the flesh of the apples, and add to the work bowl. Discard the apple skins. Puree the squash and apples until smooth. Add 1 cup of the stock and continue processing until smooth. Put this mixture in a 3 1/2- to 4-quart saucepan, add the remaining 3 cups of stock, the cream, nutmeg, and sugar. Bring to a boil, and then reduce to a simmer and cook for 10 minutes. Add salt and pepper to taste.
• CROUTONS: Place the bread cubes in a large mixing bowl. Toss with the seasoning mix until thoroughly coated. Drizzle the olive oil over and toss the bread cubes until thoroughly coated. Spread in an even layer on a rimmed baking sheet and bake until toasty brown, about 10 to 12 minutes.
• When ready to serve, ladle the soup into a warmed soup tureen or individual soup bowls, garnish with the croutons, and serve immediately.

HIDDEN VALLEY® HARVEST BUTTERNUT SQUASH SOUP WITH RANCH CROUTONS

Steps:

• Preheat the oven to 350 degrees F. In a large bowl, toss the cubes of squash with olive oil and arrange on a large rimmed baking sheet. Place the apples, cut side down on the baking sheet. Roast until tender when pierced with a fork, about 30 to 35 minutes.
• Place the cubes of roasted squash in the work bowl of a food processor fitted with the metal blade. Use a spoon to scrape out the flesh of the apples, and add to the work bowl. Discard the apple skins. Puree the squash and apples until smooth. Add 1 cup of the stock and continue processing until smooth. Put this mixture in a 3 1/2- to 4-quart saucepan, add the remaining 3 cups of stock, the cream, nutmeg, and sugar. Bring to a boil, and then reduce to a simmer and cook for 10 minutes. Add salt and pepper to taste.
• CROUTONS: Place the bread cubes in a large mixing bowl. Toss with the seasoning mix until thoroughly coated. Drizzle the olive oil over and toss the bread cubes until thoroughly coated. Spread in an even layer on a rimmed baking sheet and bake until toasty brown, about 10 to 12 minutes.
• When ready to serve, ladle the soup into a warmed soup tureen or individual soup bowls, garnish with the croutons, and serve immediately.