Korean Fusion Butternut Squash Soup Recipes

KOREAN FUSION BUTTERNUT SQUASH SOUP

Steps:

• Place stock, garlic, bay leaves, and marjoram into your soup pot and bring just up to a low boil for about 15 minutes, then reduce heat to simmer. Scoop out marjoram, garlic and bay leaves prior to adding next ingredients to the pot.
• While stock is coming up to temperature sauté the Mirepoix vegetables in sesame oil until they begin to caramelize. Then transfer to the stock pot. Scoop the roasted butternut squash out of the squash skins and add to the pot as well. Now, bring heat up on pot and maintain a high simmer, just below boiling.
• Just prior to serving add Korean soybean paste then blend until smooth with an immersion blender (alternately you can transfer to a VitaMix or other blender).
• • In a small bowl, wisk together the water, hot pepper paste and sesame oil.
• Remove skins from sausage and place in a sauté pan and cook until most of the pink is gone and the pork is crumbled. Next add the mushroom, garlic and pepper paste mixture and bring pan to a boil. Reduce heat and continue to cook until most of the liquid is reduced.
• Serving: Ladle soup into bowls and top with garnish and serve.

BUTTERNUT SQUASH SOUP

Steps:

• Trim and discard the ends of the celery and cut into 1/2-inch slices. Peel and coarsely chop the onion, carrot, and potatoes. Cut the squash in half across the neck, then put the halves cut side down on the cutting board and cut each half in half. Scoop out the seeds and strings with a spoon. Peel the squash with a vegetable peeler or cut it off with your knife, and cut into 3/4-inch chunks.
• Place the celery, onion, carrot, potatoes, squash, water, and bouillon cubes in a large pot and bring to a boil. Simmer over medium-low heat for 25 to 30 minutes, or until all the vegetables are tender.
• Ladle some of the vegetables and liquid into a blender (don't fill the blender jar more than halfway) and cover first with the lid, then with a towel. Blending hot soup can cause the top to pop off, making a huge mess and maybe even burning you. Holding the top down tightly, purée the first batch until smooth. Pour the puréed soup into a large bowl and continue puréeing the remaining soup in batches. Pour the soup back into the saucepan and cook over low heat for 5 minutes, or until warm. Season with salt and pepper.
• Ladle into bowls and top with a spoonful of sour cream, if desired.
• "Season with salt and pepper" can be frightening words to a novice cook. You immediately start to wonder how much is enough and what is too much. Exact amounts for salt and pepper aren't generally listed because the amount of seasoning needed varies based on the brands and types of ingredients used and on personal taste. The easy answer is to add a little, give it a chance to dissolve, and taste it. Each time you add a little more you should notice a slight difference. The first few times you will probably have to add seasonings over and over until it tastes right, but after a while you will get the hang of how much to start with and it will go much quicker.

BEST BUTTERNUT SQUASH SOUP EVER

Steps:

• Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
• Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a 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 smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.

BUTTERNUT SQUASH SOUP

Steps:

• Early in the day: Cut the squash in half. Bake in a shallow pan with cut sides up at 375 F for about an hour until the flesh is soft. Allow to cool.
• Heat the oil in a large stock pot. Add the leeks, carrots and ginger. Cook until soft but not brown, about 7 minutes.
• Scrape the cooled squash flesh from the skin and add to the leek mixture.
• Add 8 cups chicken (or vegetable) broth. Bring to a boil, turn the heat down and simmer for 20 minutes. Puree the soup with a hand blender, or remove to a food processor. Add in 2 additional cups of broth, the tofu and the salt. Puree again and heat through.
• Serve with crusty bread.

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!

EASY BUTTERNUT SQUASH SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.

BUTTERNUT SQUASH AND GREEN CURRY SOUP

Steps:

• Heat oven to 300 degrees. Melt oil in a large Dutch oven or soup pot over medium-high heat. When oil shimmers, add shallots, ginger, lemongrass and a generous pinch of salt. Reduce heat to low. Cook, stirring occasionally, until shallots are tender and just starting to brown, about 18 minutes.
• Add squash, coconut milk, curry paste, 3 tablespoons fish sauce and 3 cups water or stock. Increase heat to high. When liquid comes to a boil, reduce to a simmer and cook the soup covered until squash is tender, about 25 minutes.
• Make garnish while soup cooks: In a medium mixing bowl, toss together peanuts, coconut flakes, fish sauce, chiles, 1 tablespoon oil, the minced lemongrass, the sugar and the lime leaves, if using.
• Spread mixture out onto a baking sheet in a single layer. Bake for 18 to 20 minutes, stirring every 3 minutes after the first 10 minutes. Remove from oven when coconut is deep golden brown, and pour mixture immediately into a bowl to prevent overcooking. Stir to combine, and set aside.
• Remove soup from heat. Remove lemongrass stalks from pot. Use a hand blender to purée soup. Alternatively, transfer soup in batches to a blender or food processor and purée. Taste and adjust for salt and curry paste. Add water or stock to thin soup to the desired consistency.
• Thinly slice the basil leaves and arrange on a small plate or platter, along with lime wedges and peanut mixture. Serve soup hot with garnishes.