BUTTERNUT SQUASH SOUP WITH CHILLI & CRèME FRAîCHE
Come in from the cold to a warming bowl of autumnal soup
Provided by Good Food team
Categories Lunch, Soup
Time 1h5m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6.
- Cut 1 peeled and deseeded butternut squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with 1 tbsp of the olive oil.
- Roast for 30 mins, turning once during cooking, until golden and soft.
- While the butternut squash cooks, melt 1 tbsp butter with the remaining 1 tbsp olive oil in a large saucepan, then add 2 diced onions, 1 thinly sliced garlic clove and ¾ of the 2 deseeded and finely chopped red chillies.
- Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
- Tip the butternut squash into the pan, add 850ml hot vegetable stock and 4 tbsp crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches.
- Return to the pan, gently reheat, then season to taste.
- Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.
Nutrition Facts : Calories 264 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.61 milligram of sodium
ROASTED BUTTERNUT SQUASH SOUP
This homemade butternut squash soup is the best I've ever tasted! This recipe is super creamy (yet cream-less) and full of delicious butternut flavor. Leftover soup tastes even better the next day. Recipe yields about 4 bowls or 6 cups of soup.
Provided by Cookie and Kate
Categories Soup
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1/2 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
- Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don't worry if the skin or flesh browns-that's good for flavor). Set the squash aside until it's cool enough to handle, about 10 minutes.
- Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering (if your blender has a soup preset, use a medium skillet to minimize dishes.) Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your stand blender (see notes on how to use an immersion blender instead).
- Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).
- Securely fasten the lid. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra creamy and warmed through.
- If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
- If your soup is piping hot from the blending process, you can pour it into serving bowls. If not, pour it back into your soup pot and warm the soup over medium heat, stirring often, until it's nice and steamy. I like to top individual bowls with some extra black pepper.
Nutrition Facts : Calories 155 calories, Sugar 6.9 g, Sodium 1244.8 mg, Fat 6.8 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 24.3 g, Fiber 3.7 g, Protein 2.7 g, Cholesterol 7.6 mg
CHEF JOHN'S ROASTED BUTTERNUT SQUASH SOUP
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
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 SOUP
Here's a rich soup for an autumn day--winter squash is roasted and pureed and blended into a creamy broth seasoned with cinnamon and roasted coriander.
Provided by Progresso
Categories Trusted Brands: Recipes and Tips Progresso®
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- To make roasted winter squash: Heat oven to 375 degrees F. Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
- To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
- Puree the soup using an immersion blender or 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 broth or water when reheating.)
- Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.
Nutrition Facts : Calories 350.3 calories, Carbohydrate 29.9 g, Cholesterol 26.5 mg, Fat 22.7 g, Fiber 2.3 g, Protein 7.8 g, SaturatedFat 7.2 g, Sodium 1387.9 mg, Sugar 2.7 g
ROASTED BUTTERNUT SQUASH SOUP
This is the easiest way to make butternut squash soup, no peeling and dicing necessary. Simply halve the squash and roast it in the oven. The roasted flesh is easily scraped from the skin to simmer with sautéed onion, garlic, and RawSpiceBar's Pumpkin Spices before blending with a bit of cream. For a bit of crunch, garnish with pumpkin seeds.
Provided by RawSpiceBar
Categories Vegetable
Time 40m
Yield 9-10 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oven to 425°F and arrange a rack in the middle.
- Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves. Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.
- Chop onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Add minced garlic and stir until fragrant, about 2 minutes. Add RawSpiceBar's Pumpkin Spices and stir for an additional 2 minutes. Remove the pan from the heat and set aside.
- When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan.
- Add broth and bring to a boil over medium-high heat. Reduce heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove pan from the heat and stir in the cream.
- Using a blender, purée the soup in batches until smooth. Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds, if using.
Nutrition Facts : Calories 73.4, Fat 0.2, Sodium 6.7, Carbohydrate 18.6, Fiber 3.2, Sugar 4.3, Protein 1.8
BUTTERNUT SQUASH SOUP WITH SPICED CRèME FRAîCHE
Provided by Allison Vines-Rushing
Categories Soup/Stew Milk/Cream Vegetable Thanksgiving Vegetarian Spice Squash Butternut Squash Fall Shallot
Yield Serves 8
Number Of Ingredients 16
Steps:
- To roast the squash, preheat the oven to 350°F.
- With a vegetable peeler, remove the skin from the squash. Carefully cut the squash in half lengthwise. Scoop out and discard the seeds. Place the squash on a baking sheet and drizzle with the olive oil. Roast the squash until it is soft and caramelized, about 30 minutes.
- To make the soup, in a large soup pot over medium heat, melt the butter and then add the shallots, garlic, salt, white pepper, and spice purse. Cook until the shallots are soft and translucent, about 3 minutes. Add the wine and cook until the mixture is reduced by half, about 3 minutes. Add the squash, sugar, stock, and cream. Cook until all of the flavors meld together, 20 to 30 minutes. Remove the spice purse and season with the cinnamon, nutmeg, and licorice root.
- Puree the soup in a blender, being careful not to overload the blender with the hot soup. (Before turning on the machine, be sure the lid is tightly secured and covered with a towel to prevent the hot mixture from escaping.)
- Strain through a fine strainer and serve with Spiced Crème Fraîche.
ROASTED BUTTERNUT SQUASH SOUP RECIPE BY TASTY
This batch of creamy butternut-flavored soup is the perfect fall meal for you and your loved ones.
Provided by Chris Rosa
Categories Sides
Time 2h10m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400˚F (200°C).
- In a large bowl, toss the butternut squash with 2 tablespoons of olive oil and 1 teaspoon of salt until well coated. Spread the squash in a single layer on an unlined baking sheet.
- Roast the squash for 60-70 minutes, until completely tender and just beginning to brown on the edges.
- Once the squash has been roasting for 40 minutes, start the soup: In a large stock pot, melt 2 tablespoons of butter and the remaining 2 tablespoons of olive oil over medium heat. Add the onion and season with 1 teaspoon of salt. Sauté for 8-10 minutes, until the onion is translucent and fragrant.
- Add the garlic and sage and stir to combine. Sauté for another 8-10 minutes, until the onions are beginning to caramelize slightly. Add the white wine and cook for 2-4 minutes, until reduced by about half.
- Add the squash to the pot, along with the vegetable broth. Increase the heat to medium-high and bring to a boil. Cover the pot and reduce the heat to medium-low. Simmer for 15-20 minutes, until the squash is completely broken down.
- Remove the pot from the heat. Stir in the heavy cream and remaining 2 tablespoons of butter. Using an immersion blender, blend until the soup is completely smooth and creamy. Season with the remaining ½ teaspoon of salt, plus more to taste.
- Ladle the hot soup into bowls. Top with the toasted walnuts, a drizzle of heavy cream, and a drizzle of chive oil.
- To make the chive oil, combine the ice and 3 cups (720 ml) of water in a medium bowl. Set near the stovetop.
- Add the remaining 3 cups (720 ml) of water to a small saucepan and bring to a simmer over medium-high heat. Add the chives to the simmering water and blanch for 30 seconds, then strain. Transfer the strainer directly to the ice bath to halt the cooking process. Let the chives cool for 1 minute, then drain on paper towels.
- Add the chives and oil to a liquid measuring cup or other tall, narrow container. Using an immersion blender, blend until the chives are completely broken down. Do not overblend, as the chives can turn brown.
- Place a damp paper towel inside a strainer and set over a medium bowl. Pour the chive oil through the strainer to remove any remaining solids.
- Use the chive oil as desired. It will keep in an airtight container in the refrigerator for up to 3 months.
- Enjoy!
More about "roasted butternut squash soup with creme fraiche recipes"
BUTTERNUT SQUASH SOUP WITH BACON AND CRèME FRAîCHE …
From foodandwine.com
5/5 (2)Category SoupServings 8-10Total Time 2 hrs 45 mins
- Preheat oven to 375°F. Using a paring knife, score cut sides of squash in a crosshatch pattern. Arrange squash halves, cut sides up, on a rimmed baking sheet lined with parchment paper. Brush cut sides of squash with honey; sprinkle with 1/2 teaspoon salt. Roast in preheated oven until tender when pierced with a paring knife, about 1 hour and 30 minutes. Let cool 20 minutes. Using a spoon, scrape squash flesh into a medium bowl. Discard peels.
- Meanwhile, melt butter in a medium Dutch oven over medium until sizzling. Add onions and garlic; cook, stirring occasionally, until softened and translucent, about 12 minutes. Reduce heat to low, and cook, stirring occasionally, until very tender and light golden brown, about 25 minutes. Add carrots and sage; cook, stirring occasionally, 5 minutes.
- Stir in cooked squash and 6 cups broth. Bring to a boil over high. Cover, reduce heat to low, and simmer until carrots are tender, about 30 minutes.
- Ladle soup, in 3 batches, into a blender. Secure lid on blender; remove center piece to allow steam to escape. Place a kitchen towel over opening. Process until velvety smooth, about 30 seconds per batch. (Alternatively, puree soup in Dutch oven using an immersion blender until smooth.) Return pureed soup to Dutch oven over medium, and stir in paprika, pepper, nutmeg, and remaining 3/4 teaspoon salt. Stir in remaining 2 cups chicken broth, 1/2 cup at a time, until desired consistency is reached. Season with salt to taste. Cook, stirring often, until heated through, about 4 minutes.
ROASTED BUTTERNUT SQUASH SOUP WITH CRèME FRAîCHE - END …
From endofthefork.com
5/5 (5)Total Time 1 hrCategory AppetizerCalories 142 per serving
- Heat the oil in a large saucepan on medium heat and add the onion. Lower the heat and cook slowly till the onion turns golden, then add the garlic. Stir to cook for a minute longer.
ROASTED BUTTERNUT SQUASH AND APPLE SOUP WITH THYME, PECANS, …
From sharedappetite.com
ROASTED BUTTERNUT SQUASH SOUP — DCEATINGS
From dceatings.com
DREAMY ROASTED BUTTERNUT SQUASH SOUP - INSPIRED TASTE
From inspiredtaste.net
RECIPE: CREAMY ROASTED BUTTERNUT SQUASH SOUP WITH CARDAMOM
From wholefoodsmarket.com
ROASTED BUTTERNUT SQUASH SOUP A RECIPE FOR FALL WEATHER
From perfectlyprovence.co
THE BEST ROASTED BUTTERNUT SQUASH SOUP - FIFTEEN SPATULAS
From fifteenspatulas.com
CREAMY ROASTED BUTTERNUT SQUASH SOUP RECIPE - SAVORY …
From savorynothings.com
BUTTERNUT SQUASH SOUP WITH HONEY CRèME FRAîCHE - FEED YOUR SOLE
From feed-your-sole.com
HOW TO MAKE BUTTERNUT SQUASH SOUP - THE PIONEER WOMAN
From thepioneerwoman.com
THICK AND CREAMY ROASTED BUTTERNUT SQUASH SOUP RECIPE
From deedeedoes.com
ROAST BUTTERNUT SQUASH SOUP WITH CREME FRAICHE - GROWING A …
From growingagreenbetterworld.netlify.app
ROASTED BUTTERNUT SQUASH SOUP WITH CRèME FRAîCHE
From mythirtyspot.com
ROSEMARY BUTTERNUT SQUASH LASAGNA RECIPE
From recipeschoice.com
BUTTERNUT SQUASH SOUP - SPEND WITH PENNIES
From spendwithpennies.com
ROAST BUTTERNUT SQUASH SOUP WITH CREME FRAICHE - GROWING A …
From growingagreenerworld.com
ROASTED BUTTERNUT SQUASH SOUP - A BEAUTIFUL PLATE
From abeautifulplate.com
BEST CREAMY ROASTED BUTTERNUT SQUASH SOUP - CASA WATKINS LIVING
From casawatkinsliving.com
SIMPLY PERFECT ROASTED BUTTERNUT SQUASH SOUP
From seasonsandsuppers.ca
BUTTERNUT SQUASH SOUP RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
ROASTED BUTTERNUT SQUASH SOUP - FIT FOODIE FINDS
From fitfoodiefinds.com
ROASTED BUTTERNUT SQUASH SOUP WITH CREME FRAICHE
From crecipe.com
EASY ROASTED BUTTERNUT SQUASH SOUP - INSPIRED TASTE
From inspiredtaste.net
ROASTED BUTTERNUT SQUASH SOUP | GIMME DELICIOUS
From gimmedelicious.com
ROASTED BUTTERNUT SQUASH SOUP WITH WALNUTS, CRISPY SAGE
From nospoonnecessary.com
ROASTED BUTTERNUT SQUASH SOUP WITH BRIOCHE CROUTONS AND CREME …
From williamsonwines.com
ROASTED BUTTERNUT SQUASH SOUP WITH SAGE CREAM RECIPE - BON …
From bonappetit.com
ROASTED BUTTERNUT SQUASH SOUP WITH CREME FRAICHE
From pinterest.com
ROASTED BUTTERNUT SQUASH SOUP - MINIMALIST BAKER RECIPES
From minimalistbaker.com
SQUASH AND PEAR SOUP - THERESCIPES.INFO
From therecipes.info
ROASTED BUTTERNUT SQUASH SOUP - AHEAD OF THYME
From aheadofthyme.com
BUTTERNUT SQUASH SOUP WITH CREAM CHEESE RECIPES - YUMMLY
From yummly.com
CREAMY BUTTERNUT SQUASH SOUP - CREME DE LA CRUMB
From lecremedelacrumb.com
ROASTED BUTTERNUT SQUASH SOUP WITH CRèME FRAîCHE | CAMBRIA …
From pinterest.ca
ROASTED BUTTERNUT SQUASH SOUP WITH CREME FRAICHE – RECIPES …
From recipenet.org
ROASTED BUTTERNUT SQUASH SOUP – FIT FOODIE FINDS
From caringwellness.net
CURRIED BUTTERNUT SQUASH SOUP WITH CRèME FRAICHE
From chefdrmike.com
ROASTED BUTTERNUT SQUASH SOUP RECIPE - BUTTER WITH A SIDE …
From butterwithasideofbread.com
ROASTED BUTTERNUT SQUASH SOUP RECIPE - EATINGWELL
From eatingwell.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love