Velvety Squash Soup Cooking Light Recipes

VELVET BUTTERNUT SQUASH SOUP

Steps:

• Peel, de-seed and chop the squash into half inch chucks.
• Peel and roughly chop the onion.
• Peel and roughly chop the carrot.
• Put all the ingredients (except the cream) in a large saucepan.
• Bring to the boil, then simmer until the squash and carrots are soft.
• Liquidise.
• Add cream to taste.
• Serve! It really is that easy.

VELVETY SQUASH SOUP

Steps:

• Preheat oven to 425 degrees.
• Cut each squash in half lengthwise; discard seed and membranes.
• Place squash, cut sides down, on a jelly roll pan coated with cooking spray.
• Combine onion and oil, tossing to coat.
• Spread onion mixture onto pan around squash.
• Bake at 425 degrees for 45 minutes or until squash and onion are tender.
• Cool slightly.
• Scoop out squash pulp from skins; discard skins.
• Place onion and squash in a Dutch oven.
• Stir in broth and the next 5 ingredients (through pepper); bring to a boil.
• Reduce heat; simmer 5 minutes.
• Place half of squash mixture in a blender.
• Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
• Place a clean towel over opening in blender lid (to avoid hot splatters).
• Pour into a large bowl.
• Repeat procedure with remaining squash mixture.
• Return pureed mixture to pan; stir in half and half.
• Cook over medium heat 5 minutes or until thoroughly heated.
• Garnish with thyme, if desired.

CREMINI & BUTTERNUT SQUASH SOUP

Steps:

• Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 55-65 minutes or until tender. , Cool slightly; carefully scoop out flesh. Place in a food processor with 1 cup broth; cover and process until smooth., In a large Dutch oven over medium heat, cook onion in oil until tender. Add mushrooms; cook 3-4 minutes longer or until tender. Add the garlic, thyme and sage; cook 1 minute longer. Stir in the nutmeg, squash puree and remaining broth. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Stir in cream; heat through (do not boil). Ladle soup into bowls; sprinkle with cheese.

CALVADOS-LACED SQUASH SOUP WITH CINNAMON AND BAY LEAVES

Steps:

• Preheat oven to 375°F. Line 2 large baking sheets with aluminum foil. Brush squash flesh with 2 tablespoons oil. Place on prepared baking sheets, cut side down. Roast squash until very tender, about 1 hour. Cool 20 minutes. Remove seeds. Scoop out 6 cups squash pulp and transfer to large bowl (reserve any remaining squash for another use).
• Melt butter with remaining 2 tablespoons oil in heavy large pot over medium heat. Add onions, cinnamon sticks, bay leaves, salt, and pepper. Sauté until onions are soft, about 10 minutes. Add Calvados and simmer until almost all of liquid evaporates, about 1 minute. Discard cinnamon stick pieces and bay leaves. Add mixture to squash in large bowl and stir to combine. Working in batches, puree squash mixture in blender with chicken broth and evaporated milk until smooth. Strain into same pot, pressing on solids in strainer to extract as much liquid as possible.
• Mix sour cream, 1 tablespoon warm water, and ground cinnamon in medium bowl to blend. (Soup and cinnamon cream can be prepared 1 day ahead. Cool soup slightly, then cover and refrigerate. Cover and refrigerate cinnamon cream.)
• Bring soup to simmer. Ladle soup into bowls. Garnish each with dollop of cinnamon cream and serve.