YUMMY BUTTERNUT SQUASH SOUP
This soup is so yummy. And so good for winter time with fresh bread.
Provided by sbm7
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h45m
Yield 8
Number Of Ingredients 13
Steps:
- Stir chicken stock, butternut squash, carrots, celery, onion, wine, parsley, basil, and garlic together in a large pot; bring to a boil. Cook at a boil until squash is tender, about 1 hour.
- Pour squash mixture into a blender no more than half full. Cover and hold lid in place. Pulse blender a few times before leaving on to blend. Puree in batches until smooth.
- Return blended soup to pot; add bay leaves. Bring soup to a boil, reduce heat to medium-low, and cook until beginning to thicken, 30 to 60 minutes. Season soup with salt and pepper. Stir milk and cream through the soup.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 20.5 g, Cholesterol 22.3 mg, Fat 6.7 g, Fiber 3.8 g, Protein 3.2 g, SaturatedFat 3.9 g, Sodium 740.5 mg, Sugar 6.4 g
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!
BUTTERNUT SQUASH SOUP WITH GARLIC AND WHITE WINE RECIPE - (5/5)
Provided by deedavis
Number Of Ingredients 11
Steps:
- Peel and halve the butternut squash. Discard the seeds and fibrous center, and cut into 1 1/2 inch cubes. Heat the butter and olive oil in a dutch oven over medium heat. Add the onions and garlic, and saute, stirring occasionally, until soft and golden about 10 minutes. Add the squash and stir to combine, then add the white wine, 1 generous tablespoon thyme, and salt and pepper to taste. Raise the heat and cook for about 5 minutes, until the wine has evaporated. Add the stock (it should just cover the vegetables) and bring to a boil. Reduce the heat to low and cook gently, uncovered, for about 20 ti 25 minutes, until the squash is very tender. Puree the soup with an immersin blender (or puree in a regular blender, and reheat if necessary). Adjust the seasoning and ladle into soup bowls. Top each serving with a slice of toast or a generous spoonful of toasted bread crumbs. Sprinkle with the remaining thyme and fresh parmesan and serve immediately.
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BUTTERNUT SQUASH SOUP - OFF-SCRIPT
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- Warm butter and olive oil over medium heat in a large stock pot or Dutch oven. Add chopped onion and carrots and cook briefly until slightly softened (about 5 minutes). Add the garlic, butternut squash, wine, and 5 cups chicken stock or vegetable broth (reserve remaining) and bring to a gentle boil. Once boiling, immediately reduce heat to low and add the chopped sage, 4 teaspoons salt (reserve remaining), and freshly ground black pepper. Then, partially cover the pot and let the ingredients simmer for 20-30 minutes or until vegetables are tender. Stir occassionally. When done, pull the pot from the heat and let cool slightly (about 10 minutes).
- In batches, put the cooked soup ingredients in a blender and purée until smooth throughout. Transfer the blended soup to a large saucepan and keep warm until ready to serve. Add up to 1 cup additional chicken stock or vegetable broth if desired (do not add if you prefer a thicker soup) and up to 1 teaspoon additional salt to taste. See TIP A for make-ahead and freeze instructions.
- Warm the 2 teaspoons olive oil in a small skillet and add the pepitas. Briefly stir to coat the pepitas in oil. Let the pepitas sizzle until lightly toasted (about 2-3 minutes), stir occasionally. When done, use a slotted spoon to transfer the toasted pepitas to a small plate lined with paper towel. Sprinkle with the 1/4 teaspoon kosher salt and serve the toasted, salted pepitas on the side or over top of each portion of soup.
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