Spicybutternutsquashsoup Recipes

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 BUTTERNUT SQUASH AND CARROT SOUP

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place squash and carrots in a bowl. Drizzle with 1 tablespoon olive oil and add curry powder, chili powder, pepper, and salt. Place on a rimmed baking sheet.
• Roast in the preheated oven until vegetables are soft, about 20 minutes.
• Meanwhile, place onion, habanero pepper, and garlic in a pot with remaining olive oil and saute over medium heat until soft and fragrant, 5 to 7 minutes. Add water and bouillon, increase heat to medium-high, and bring to a boil. Stir in roasted squash and carrots, reduce heat, and let simmer for 10 to 15 minutes.
• Transfer carefully to an electric blender or food processor, in batches if necessary, and blend until smooth.

SPICY BUTTERNUT SQUASH SOUP

Steps:

• Peel and seed the squash and cut into small chunks.
• Place the squash, chopped onion, and carrots into a large pot with the cayenne pepper,salt, garlic, and chicken broth.
• Cook on medium heat until the soup comes to a rapid boil. Turn heat to low and let simmer uncovered for 35-45 minutes until the squash is soft.
• Place the soup into a food processor or blender and puree until smooth and creamy.
• Return the soup to the pot and whisk in the butter and the condensed milk until fully mixed.
• Add sour cream dollop if desired.
• Serve warm to hot in medium sized soup bowls.
• This soup can be frozen and reheated as well.

HEARTY BUTTERNUT SQUASH SOUP

Steps:

• In a stockpot, cook sausage, onion and red pepper over medium heat 9-11 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles. Add garlic; cook 1 minute longer. Remove with a slotted spoon and set aside; discard drippings., Add squash, 1-1/2 cups corn, water and chicken base to same pan; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until squash is tender., Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return to pot. Add beans, tomatoes, salt, pepper, sausage mixture and remaining corn; heat through. If desired, drizzle servings with cream and sprinkle with parsley. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

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!

SPICED BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 400°. Halve squash; discard seeds. Place squash in a 15x10x1-in. pan coated with cooking spray, cut side down. Bake until tender, 40-50 minutes. Cool slightly; scoop out pulp., In a 6-qt. stockpot, heat butter and oil over medium heat; saute onions until tender, about 5 minutes. Add brown sugar, ginger, garlic and cinnamon sticks; cook and stir 2 minutes. Stir in salt, squash, broth and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes., Discard cinnamon. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan. If desired, thin with additional water or broth; heat through. Serve with parsley. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.