Jacks Garden Fresh Butternut 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.

BUTTERNUT SQUASH SOUP RECIPE BY TASTY

Steps:

• Melt the butter in a large pot over medium heat, then add the garlic and onion and sauté for 1-2 minutes, until the onion is translucent.
• Add the potato, celery, carrot, salt, and pepper. Sauté for 3 minutes.
• Add the butternut squash, broth, water, bay leaf, and thyme and stir. Bring to a boil.
• Cover and reduce the heat to low. Simmer for 25-30 minutes.
• Remove the thyme stems and bay leaf.
• Use an immersion or countertop blender to blend the soup until smooth.
• Let cool for 2 minutes, then serve.
• Enjoy!

SQUASH SOUP WITH GINGERY BUTTERNUT

Steps:

• Heat the oil in a heavy saucepan, add the ginger, garlic and cumin and saute, stirring, until the garlic turns golden.
• Add the squash and water, bring to a simmer and cook until the squash is soft, about 20 minutes. Puree the mixture in a food processor, then pass through a sieve and return to the saucepan.
• Reheat, adding lemon and salt and pepper to taste. Thin with a little additional water if desired. Fold in the cilanto and serve.

PEPPER JACK SQUASH SOUP

Steps:

• Melt butter in a pot over medium-high heat. Add onions and garlic; saute until softened, about 6 minutes. Add squash, chicken broth, and marjoram. Reduce heat to low. Simmer soup until squash begins to soften, about 20 minutes. Stir in cream cheese until melted.
• Pour soup into a blender and puree until smooth. Pour back into the pot.
• Stir Cheddar cheese blend, pepper Jack cheese, and cornstarch together in a large bowl until cheese is coated. Mix into the soup and simmer until well blended, about 5 minutes. Add half-and-half; mix until smooth.

BISTRO GARDEN BUTTERNUT SQUASH SOUP

Steps:

• Cut squash in halves.
• Clean and roast at 450 degrees until very tender, about 1 hour.
• Scoop out flesh with spoon and set aside.
• In large soup pot, saute onions in 1 tablespoon butter over medium heat until tender.
• Add leek and squash and cook 5 minutes.
• Add chicken stock, sugar, curry powder, cumin, salt and white pepper to taste.
• Place soup mixture in blender, a batch at a time, blending until smooth, and return to pot.
• Blend last batch with 1 tablespoon butter and cream.
• Return to remaining soup, stirring, and heat through.
• Adjust seasoning and thickness.