Roasted Butternut Squash And Stilton Soup Recipes

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ROASTED AND CURRIED BUTTERNUT SQUASH SOUP



Roasted and Curried Butternut Squash Soup image

This is my original recipe and can be either vegetarian or meat based. It also freezes well - just thaw, heat and add cream or yoghurt before serving. It's delicious and well worth the extra steps of roasting and pureeing. Enjoy!

Provided by lcpgh

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h40m

Yield 8

Number Of Ingredients 13

1 butternut squash, halved and seeded
2 large onions, peeled and quartered
1 medium head garlic
6 cups vegetable broth
1 bay leaf
1 teaspoon brown sugar
1 teaspoon mild curry powder
½ teaspoon dried oregano
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
salt and pepper to taste
1 cup plain yogurt
¼ cup chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
  • Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.
  • Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
  • Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt.
  • Remove bay leaf and serve hot. Garnish with fresh parsley if desired.

Nutrition Facts : Calories 142.4 calories, Carbohydrate 31.1 g, Cholesterol 1.8 mg, Fat 1.2 g, Fiber 4.9 g, Protein 4.9 g, SaturatedFat 0.4 g, Sodium 376.8 mg, Sugar 10.1 g

ROASTED BUTTERNUT SQUASH SOUP



Roasted Butternut Squash Soup image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 29

2 tablespoons extra-virgin olive oil
1/2 cup (1/4-inch) diced onion
1/4 cup (1/4-inch) diced celery
1/4 cup (1/4-inch) diced carrot
1 cinnamon stick
Sea salt, preferably gray salt
Freshly ground black pepper
About 4 cups chicken stock or canned low-salt chicken broth
1/2 teaspoon ground toasted coriander, optional
1 1/2 cups Roasted Winter Squash, recipe follows
1/2 cup half-and-half, optional
1/4 cup mascarpone cheese, optional
2 tablespoons toasted pumpkin seeds, optional
About 3 pounds butternut squash (preferably 1 large squash)
Gray salt
Freshly ground black pepper
1/2 cup (1 stick) unsalted butter
2 tablespoons finely chopped fresh sage leaves
2 tablespoons granulated sugar
1/4 cup balsamic vinegar
1/4 cup dark unsulfured molasses
2 teaspoons Toasted Spice Rub, recipe follows
1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 1/2 teaspoons red pepper flakes
1/4 cup (1 ounce) pure California chili powder
2 tablespoons kosher salt
2 tablespoons ground cinnamon

Steps:

  • For the soup:
  • Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and saute until soft but not brown, about 10 minutes. Season with salt and pepper.
  • Add the chicken stock and the coriander, if using, and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
  • Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.)
  • Return the soup to the pan and reheat gently. Add the half-and-half, if using. Adjust the seasoning with salt and pepper. Keep warm until service.
  • To serve:
  • Ladle the soup into serving bowls. Garnish evenly, with the cheese and pumpkin seeds, if desired.
  • Preheat the oven to 400 degrees F. Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl and season with salt and pepper.
  • Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), molasses and toasted spice rub. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors.
  • Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 45 minutes to 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny.
  • Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months.
  • Serving suggestions: Serve the puree on its own as a side dish for roast chicken, turkey, or pork; stir into polenta just before the end of cooking; use as a stuffing for ravioli; make into a soup; or use to flavor pastina. Or omit the sage, season with ground cinnamon and freshly grated nutmeg to taste, and use as a substitute for canned pumpkin in your favorite pumpkin pie recipe.
  • Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool.
  • Put mixture into a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.

CHEF JOHN'S ROASTED BUTTERNUT SQUASH SOUP



Chef John's Roasted Butternut Squash Soup image

My favorite fall soup of all time, roasted butternut squash soup is cheap, easy, nutrition, and absolutely delicious. If you're feeling like something a bit more substantial, try this topped with a handful of crispy bacon or diced ham.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 2h

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
1 chopped onion
1 cup sliced carrots
6 whole garlic cloves, peeled
2 teaspoons kosher salt, or to taste - divided
1 (3 1/2) pound butternut squash, halved lengthwise and seeded
3 tablespoons unsalted butter
6 large sage leaves
6 cups chicken broth, plus more if needed
2 tablespoons maple syrup
2 tablespoons cider vinegar
1 pinch cayenne pepper
½ cup creme fraiche
1 tablespoon chopped fresh chives

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Drizzle olive oil into large roasting pan. Add onion, carrots, garlic cloves, and a pinch of salt. Toss until coated in oil. Place squash halves flesh side up on the chopped vegetables. Sprinkle squash with additional salt.
  • Roast in preheated oven until squash is tender and easily pierced with the tip of a knife, about 1 hour. Allow vegetables to cool a bit.
  • Melt butter over medium heat. Butter will foam, and start to turn a golden brown. Reduce heat to low. When butter turns from golden to a light, nutty brown, remove pan from heat and immediately add sage leaves. Stir to infuse the butter with sage.
  • Scoop out squash flesh and place in roasting pan with roasted chopped vegetables. Transfer mixture into large stock pot. Stir in chicken broth, brown sage butter, and maple syrup. Place pot over high heat and bring to a simmer. Reduce heat to low; slowly simmer to blend flavors, 45 to 60 minutes. Remove from heat.
  • Blend until very smooth with an immersion blender, 3 or 4 minutes. Pass mixture through a strainer to remove any remaining fibrous bits.
  • If soup seems too thick, add a few tablespoons of water or chicken broth. Stir in apple cider vinegar, a pinch of salt (or to taste), and cayenne pepper. Garnish servings of soup with a dollop of creme fraiche and chopped chives.

Nutrition Facts : Calories 315.3 calories, Carbohydrate 42.1 g, Cholesterol 48.5 mg, Fat 16.5 g, Fiber 6.3 g, Protein 5.2 g, SaturatedFat 8.8 g, Sodium 1838 mg, Sugar 13.5 g

ROASTED BUTTERNUT SQUASH AND STILTON SOUP



Roasted butternut squash and Stilton soup image

Warming and creamy soup with a glorious orange colour. Subtle flavour of Stilton.

Provided by davidnunn1

Time 1h20m

Yield Serves 6

Number Of Ingredients 12

1 medium sized butternut squash
4 cloves of garlic
Olive oil
1 tsp turmeric
1 tsp ginger
100g Stilton cheese - crumbled
2 sticks celery
1 litre vegetable stock
Lemon juice (0.25 - 0.5 lemon)
Salt and freshly ground black pepper
1 Bay leaf
2 small sprigs of rosemary

Steps:

  • Slice the butternut squash lengthways. Spoon out and discard the seeds. Pour a little olive oil into each seed cavity and use a pastry brush to brush the oil liberally all over the cut surfaces. Place two whole garlic cloves into each cavity. Place the squash halves, cut surface up, on a baking tray, and bake for around 20 mins in an oven preheated to 180 deg C. The squash will start to brown very slightly.
  • When the butternut squash has cooked, remove from the oven and allow to cool for a few minutes. Scoop out the softened flesh into a bowl. Squeeze the flesh of the garlic into the bowl as well (e.g. place on a slotted spoon and squeeze with another spoon to push the garlic brought the slotted spoon).
  • Finely dice the onion and celery. Heat some olive oil in a pan, and cook the onion and celery until they start to brown. Add the butternut squash and garlic and cook for a couple of minutes before adding the stock. Stir, bring to the boil, then reduce the heat and simmer for 30mins. Add the turmeric, ginger, bay leaf and rosemary sprigs whilst the soup is simmering. Remove the bay leaf and rosemary sprigs, then blend to a smooth consistency with a hand blender. Add lemon juice and season to taste.
  • When ready to eat, gently reheat (if made in advance) and stir in the Stilton. Keep stirring until fully melted and combined.
  • Serving suggestions - add some toasted pumpkin seeds, and serve with warm crusty bread.

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Top Asked Questions

How to cook butternut squash soup with onions?
While the butternut squash is roasting, heat the remaining tablespoon of olive oil in a large soup pot. Add the onions and season with salt and pepper. Cook the onions until they soften and become translucent, about 4-5 minutes. Then add the garlic, and stir frequently until fragrant, about 30 seconds to one minute.
What to do with Stilton and butternut squash?
This Stilton and butternut squash quiche makes for an unforgettable vegetarian Christmas. Especially served with golden sprouts. Read more about sharing. Preheat the oven to 200C/180C Fan/Gas 6. Toss the squash in a bowl with the oil, a pinch of salt and black pepper.
Is butternut squash soup low carb?
This roasted butternut squash soup recipe is vegan, low carb and around 200 calories a serving. It takes just 10 minutes prep with a handful of ingredients and is so flavorful and warming. This is the best fall soup and made with no added refined sugar.
How to cook butternut squash in the oven?
Place the squash halves, cut surface up, on a baking tray, and bake for around 20 mins in an oven preheated to 180 deg C. The squash will start to brown very slightly. STEP 2 When the butternut squash has cooked, remove from the oven and allow to cool for a few minutes.

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