Butternut Squash And Rhubarb Soup Recipes

ROASTED BUTTERNUT SQUASH SOUP

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.

EASY BUTTERNUT SQUASH SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.

BUTTERNUT SQUASH SOUP WITH CHILLI & CRèME FRAîCHE

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.

BUTTERNUT SQUASH AND RHUBARB SOUP

Steps:

• To make the rhubarb puree, wipe and cut the rhubarb into chunks, place in a saucepan with 1 tablespoon of caster sugar and bring slowly to the boil.
• Leave to boil for one minute only and take off heat.
• Leave in saucepan with lid on and allow to cool down completely.
• Fry onion in oil.
• Peel, de-seed and chunk the butternut squash and place in pressure cooker with the onion.
• Add the chicken stock and cook on high for about 10 minutes.
• Allow to cool before liquidising in a blender.
• Add the pureed rhubarb and 1 tablespoon of chopped coriander.
• Season to taste.

BUTTERNUT SQUASH AND BARLEY SOUP

Steps:

• Place all ingredients, except turkey, in a 5- or 6-qt. slow cooker. Cook, covered, on low until squash and barley are tender, 5-7 hours., Stir in turkey; cook, covered until heated through, about 15 minutes., Freeze Option: Transfer to three 1-qt. freezer containers; cool. Cover and freeze for up to 3 months. To use frozen soup, thaw in the refrigerator. Place in a saucepan and heat through.

5 INGREDIENT BUTTERNUT SQUASH-CELERY ROOT SOUP

Steps:

• In a 4- to 6-quart heavy pot, cook onion in hot oil over medium heat for 5 minutes or until onions are lightly browned, stirring occasionally. Carefully add broth; add celery root and squash. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes or until vegetable pieces are tender. Remove from the heat; cool about 10 minutes.
• Using a regular blender* or immersion blender, blend soup mixture until completely smooth. Return soup to the pot if needed. Add thyme and salt. Heat through over medium-low heat.
• Ladle into soup bowls. Sprinkle with fresh pepper. If desired, garnish with thyme sprigs.

BUTTERNUT SQUASH SOUP

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Tip the prepared squash into a large, resealable freezer bag with the onion, carrots and red pepper. Add half the oil and salt and pepper and toss everything together until the vegetables are evenly coated. Tip into a large roasting tin and spread out to form a single layer.
• Roast in the oven for 40-45 minutes, or until tender and tinged brown. Drizzle over the honey, if using, 5 minutes before the end of cooking.
• Place the large, deep-sided saucepan over a medium heat, add the remaining oil and, when it is hot, add the ginger and fry for a minute. Pour in the stock and bring to the boil, then stir in the roasted vegetables and add salt and pepper.
• Remove the saucepan from the heat and, using a hand blender, blend the mixture until smooth. Return to the heat to warm through and serve hot with crusty bread.

BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 400 degrees. Line an 18 by 13-inch baking sheet with aluminum foil.
• Place squash halves on baking sheet cut side up. Brush with 1 Tbsp of the olive oil and season with salt and pepper.
• Roast in preheated oven until tender and slightly browned in spots, about 50 - 60 minutes.
• Meanwhile heat remaining 1 Tbsp olive in a large pot over medium heat. Add onion and apple and saute until nearly softened, about 8 minutes. Add garlic and saute 1 minute longer.
• Pour in chicken broth then add sage, thyme, rosemary and nutmeg. Bring mixture to a boil then reduce heat to medium-low, cover and simmer 10 - 15 minutes until apples and onions are soft (then remove from heat if squash isn't done).
• Scoop roasted squash from skin and add to soup. Puree with an immersion blender**.
• Season with salt and pepper to taste. Thin with water to reach desired consistency, heat soup through over medium-low heat if needed.
• Stir in cream or add to each individual serving along with pecans.
• Recipe source: Cooking Classy