Spicy Squash Soup Recipes

BUTTERNUT SQUASH AND SPICY SAUSAGE SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Pour 1 cup of water into 9x13 baking dish.
• Place the butternut squash into the prepared baking dish, cut side down.
• Bake in preheated oven until squash is easily pierced with a fork, about 45 minutes.
• Meanwhile, place the rice and remaining 1 cup of water into a saucepan. Bring to a boil, uncovered, over medium-high heat. Reduce heat to low, cover, and simmer until water is absorbed and rice is fluffy, about 20 minutes. Remove from the heat and fluff with a fork.
• Heat the olive oil in a large soup pot over medium-high heat. Stir in the onion, and cook until tender and transparent, about 5 minutes. Mix in the turkey sausage; cook until crumbly and evenly browned. Drain any excess fat. Stir in the cooked rice and corn.
• Scoop out cooked squash and place in a blender or bowl of a food processor. Discard squash peels. Pour chicken broth into the blender or bowl of a food processor with the squash. Blend until smooth, about 1 minute.
• Stir squash mixture into the sausage mixture until well blended. Season with pepper, and salt to taste. If desired, stir in the heavy cream. Simmer soup over medium heat until heated through, about 15 minutes, but do not boil.

SPICY THAI BUTTERNUT SQUASH SOUP

Steps:

• Preheat the oven to 400 degrees F and line a baking pan with parchment paper.
• Cut the squash in half and place face down on the baking pan. Bake for 25-35 minutes until the squash is tender.
• Add the avocado oil to a pot on medium-high heat.
• Once heated, add the onions and saute for 3-4 minutes. Reduce heat to medium and add the garlic.
• Using a spoon, remove seeds from the squash, and then scoop out the squash into the pot. Discard the squash shells.
• Mix everything together well then add the curry paste, curry powder and pepper.
• Add the vegetable broth, coconut milk, soy sauce and maple syrup and bring to a boil.
• Reduce heat to low, then cover and let simmer for 15 minutes.
• Transfer the soup to a blender (or use an emulsion blender) to puree the soup.
• Garnish with coconut milk, cilantro and sesame seeds.

SPICED BUTTERNUT SQUASH SOUP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
• Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
• Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream.

SPICY SQUASH SOUP (CROCK POT)

Steps:

• Melt the butter in a pan and saute onions, garlic and celery for 5 minutes. Add the butternut squash and all the spices and saute for a further five minutes, stirring occasionally.
• Transfer to crock pot, add stock and cook on low for 6-8 hours.
• Carefully transfer to a blender, or using a stick blender, puree until smooth.
• Add cream, cover and heat for another 30-60 minutes.
• In the meantime, preheat your boiler to high and grill the bacon strips until crisp, turning over once.
• Drain bacon on paper towels.
• Stir the cilantro into the soup and divide into serving bowls.
• Crumble the bacon and sprinkle over the top.
• Serve immediately.

SPICY SUMMER SQUASH SOUP

Steps:

• Bring water, bouillion cube, and desired amount of crab boil to a boil in a saucepan. You can always start on the lower end of crab boil & adjust up. Remember that some of the heat will "cook off" when you add broth to squash later. Boil for 10 minutes.
• Meanwhile, coursely chop squash and onion. I don't peel my squash, but you can peel them if desired before chopping.
• Put squash and onion into a dutch oven and pour broth mixture in over vegetables. Cover vegetables about 2/3 of the way, don't completely cover (you may have some broth left over). Bring to a boil and simmer for 20 minutes. When squash is tender, remove from heat & let cool.
• When cool enough to handle, transfer squash mixture to a blender or food processor and blend until smooth.
• Return squash mixture to dutch oven and slowly stir in cream. You might not want the whole cup. Season with salt and pepper to taste. Add dash of cayenne pepper, if desired.
• If planning to serve cold, let stand in refrigerator several hours or overnight to allow flavors to blend. Stir well before serving.
• If freezing, let cool completely, then place desired number of servings in freezer containers. Freeze for up to 3 months. To prepare from frozen, simply thaw in microwave or stovetop & serve!

SPICY BLUE HUBBARD SQUASH SOUP

Steps:

• Preheat oven to 400°F. Using a sharp knife, remove stem from squash, and discard. Cut squash in half lengthwise. Remove seeds and pulp with a spoon, and transfer to a large bowl. Set aside. Brush cut sides of squash with 1 tablespoon of the oil, and season evenly with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Place squash halves, cut side down, on a rimmed baking sheet lined with parchment paper. Roast until squash is tender, about 1 hour.
• While squash is roasting, separate squash seeds from pulp and transfer seeds to a small bowl; discard pulp. Cut greens from white part of leek, and reserve greens for another use or discard. Cut white part in half lengthwise, and thinly slice to equal ¾ cup.
• Remove squash from oven, and let stand until cool enough to handle, about 10 minutes. Using a spoon, scrape flesh from skin, and transfer to a medium bowl, along with any pan drippings from baking sheet. Discard skin. Set scraped squash aside, and reduce oven temperature to 300°F.
• Heat 2 tablespoons of the oil in a large stockpot over medium. Add leek and onion to pot. Cook, stirring often, until tender and translucent, about 4 minutes. Add coriander, cumin, roasted squash and pan drippings, and vegetable broth to pot, and bring to a boil over medium. Reduce heat to low. Simmer, stirring occasionally, until mixture is reduced and has thickened slightly, about 30 minutes.
• Meanwhile, toss together squash seeds, chili powder, ½ teaspoon of the salt, and remaining 1 tablespoon oil in a medium bowl until well combined. Transfer seasoned squash seeds to a rimmed baking sheet lined with parchment paper. Roast at 300°F until fragrant and seeds begin to pop, about 15 minutes, stirring halfway through roasting. Set aside.
• Remove pot from heat, and pour half of squash mixture into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute; transfer mixture to a clean saucepan. Repeat process until all squash mixture has been pureed. Bring squash mixture to a simmer over low. Whisk heavy cream and remaining 2 teaspoons salt and ½ teaspoon pepper into squash mixture; cook until heated through, about 2 minutes.
• To serve, ladle soup into 6 bowls, and drizzle Mexican crema over each serving. Top with crumbled queso fresco, roasted squash seeds, thinly sliced serrano chiles, fresh cilantro leaves, and black pepper; serve immediately.

SPICY BUTTERNUT SQUASH SOUP

Steps:

• Heat oil in a large saucepan and add garlic, chilli, paprika, bay, rosemary and cumin seeds and heat for 30seconds (do not colour, you only want to release the flavours).
• Add all the remaining ingredients apart from the stock.
• Saute the vegetables for 2 minutes until they are fully coated in the spices.
• Add the stock, turn down the heat and allow the soup to simmer for about 45 mins.
• Allow the soup to cool and then blend with a hand whisk, until free of lumps. If the soup is too thick add a little more stock until you have the desired consistancy.
• Reheat when ready to serve and eat with a big hunk of crusty bread, delicious!