Butternut Squash Soup With Spiced Crème Fraîche Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BUTTERNUT SQUASH SOUP WITH CHILLI & CRèME FRAîCHE



Butternut squash soup with chilli & crème fraîche image

Come in from the cold to a warming bowl of autumnal soup

Provided by Good Food team

Categories     Lunch, Soup

Time 1h5m

Number Of Ingredients 8

1 butternut squash, about 1kg, peeled and deseeded
2 tbsp olive oil
1 tbsp butter
2 onions, diced
1 garlic clove, thinly sliced
2 mild red chillies, deseeded and finely chopped
850ml hot vegetable stock
4 tbsp crème fraîche, plus more to serve

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.

Nutrition Facts : Calories 264 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.61 milligram of sodium

SPICED BUTTERNUT SQUASH SOUP



Spiced Butternut Squash Soup image

My boys LOVE this soup! It's a 'stick to your ribs' soup that everyone will enjoy. Sherry helps to deepen the flavor while half-and-half cream gives an added richness to the soup.

Provided by LuvMyFamily

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 15

3 pounds butternut squash, halved and seeded
2 tablespoons butter
1 medium onion, sliced
1 leek, sliced
2 cloves garlic, sliced
2 (49.5 fluid ounce) cans chicken broth
2 large russet potatoes, peeled and quartered
⅛ teaspoon cayenne pepper
⅛ teaspoon ground allspice
⅛ teaspoon ground nutmeg
⅛ teaspoon ground ginger
salt and pepper to taste
½ cup sherry wine
1 cup half-and-half cream
½ cup sour cream

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.

Nutrition Facts : Calories 298 calories, Carbohydrate 45.2 g, Cholesterol 34.1 mg, Fat 10.6 g, Fiber 5.9 g, Protein 7.1 g, SaturatedFat 5.9 g, Sodium 1854.6 mg, Sugar 7.4 g

BUTTERNUT SQUASH SOUP WITH A KICK



Butternut Squash Soup with a Kick image

A great soup to warm you up in a hurry. Great any time of year. You can play with the volumes of jalapeno and ginger and sour cream, to whatever you like. You can vary the amount of sour cream you add depending on how 'hot' you want the soup to taste.

Provided by davey

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 12

2 tablespoons butter
1 onion, diced
2 teaspoons grated fresh ginger
1 jalapeno pepper, seeded and diced
1 (2 pound) butternut squash - peeled, seeded, and cubed
1 (14.5 ounce) can chicken broth
1 (12 fluid ounce) can evaporated milk
½ cup coconut milk
1 tablespoon white sugar
salt and black pepper to taste
1 cup sour cream
1 tablespoon chopped fresh thyme, or to taste

Steps:

  • Melt the butter in a large pot over medium heat. Stir in the onion, ginger, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 7 minutes. Add the butternut squash and chicken broth, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the squash is tender, about 30 minutes.
  • Stir in the evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Ladle into bowls, and garnish with sour cream and thyme to serve.

Nutrition Facts : Calories 334.9 calories, Carbohydrate 32.4 g, Cholesterol 46.8 mg, Fat 21 g, Fiber 4 g, Protein 8.2 g, SaturatedFat 13.9 g, Sodium 414.5 mg, Sugar 13.8 g

THOMAS KELLER'S BUTTERNUT SQUASH SOUP WITH BROWN BUTTER



Thomas Keller's Butternut Squash Soup With Brown Butter image

This soup, an adaptation of one found in Thomas Keller's "Bouchon," should be approached as a labor of love; it requires several steps (including making vegetable stock) and four hours of cooking, but the result is astonishingly flavorful and complex. Sizzling brown butter is swirled in at the very end, giving the soup a rich toasted flavor.

Provided by Amanda Hesser

Categories     dinner, soups and stews, appetizer

Time 2h15m

Yield Serves 6

Number Of Ingredients 17

1 3-to-3 1/2-pound butternut squash
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
2 sprigs sage
1 cup thinly sliced leeks
1/2 cup thinly sliced carrots
1/2 cup thinly sliced shallots
1/2 cup thinly sliced onions
6 garlic cloves, smashed
2 tablespoons honey
6 cups vegetable stock, more if needed
Bouquet Garni made of 8 sprigs thyme, 2 sprigs Italian parsley, 2 bay leaves and 1/2 teaspoon black peppercorns, all wrapped in a packet made of 2 green leek leaves
1/4 cup crème fraîche
Freshly grated nutmeg
4 tablespoons unsalted butter
1 tablespoon minced chives
Extra-virgin olive oil

Steps:

  • Preheat the oven to 350 degrees. Line a small baking sheet with aluminum foil. Cut the neck off the squash and set it aside. Cut the bulb in half and scoop out and discard seeds. Brush each half inside and out with about 1 1/2 teaspoons of the canola oil. Sprinkle the cavities with salt and pepper and tuck a sprig of sage into each. Place cut-side-down on the baking sheet and roast until completely tender, about 1 hour. Remove the squash from the oven and let cool, then scoop out and reserve the flesh (discard sage).
  • Meanwhile, using a paring knife, peel away the skin from the neck of the squash until you reach the bright orange flesh. Cut the flesh into 1/2-inch pieces (you should have about 4 cups).
  • Put the remaining canola oil in a stockpot over medium-high heat, add the leeks, carrots, shallots and onions and cook, stirring often, for about 6 minutes. Add the diced squash, garlic, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook gently for 3 minutes, reducing the heat as necessary to keep the garlic and squash from coloring. Stir in the honey and cook, stirring, for 2 to 3 minutes. Add the stock and bouquet garni, bring to a simmer and cook for 10 to 15 minutes or until the squash is tender.
  • Add the roasted squash and simmer gently for about 30 minutes for the flavors to blend. Remove from the heat and discard the bouquet garni. Transfer the soup to a blender, in batches, and purée. Strain the soup through a fine sieve into a bowl. Taste the soup and adjust the seasoning. Let the soup cool, then refrigerate until ready to serve.
  • Place the crème fraîche in a small chilled bowl and stir in nutmeg to taste. Whisk until the crème fraîche holds a shape. Cover and refrigerate.
  • Gently reheat the soup until just hot. If it is too thick, add a little more vegetable stock. Heat a medium skillet over high heat. When it is very hot, add the butter and rotate the skillet over the heat as necessary to brown the butter evenly, scraping up any bits that settle in the bottom. As soon as the butter is a hazelnut brown, pour it into the pot of soup -- keep a safe distance, it may sputter -- then stir.
  • Ladle the soup into six serving bowls. Top each with a dollop of crème fraîche. Grind some black pepper over the top and sprinkle on the chives. Drizzle a little olive oil over the top.

Nutrition Facts : @context http, Calories 354, UnsaturatedFat 14 grams, Carbohydrate 40 grams, Fat 23 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 1317 milligrams, Sugar 13 grams, TransFat 0 grams

ROASTED BUTTERNUT SQUASH SOUP WITH CREME FRAICHE



Roasted Butternut Squash Soup with Creme Fraiche image

If you are just looking for roasted squash you could prepare this recipe though step one and serve it up as is (you should consider tossing the squash with a couple of teaspoons of brown sugar along with the butter, salt and pepper). But here the roasted squash then gets pureed with sauteed shallots and some broth, and finished with a bit of cream and a gorgeous swirl of creamy, tangy creme fraiche (available in your dairy aisle or the cheese section of the supermarket), plus some (optional) bits of crispy bacon. So simple, and really quite fabulous. You could definitely add a pinch of nutmeg, or perhaps a bit of cumin and chili powder, or some fresh or dried sage if you are looking for another layer of flavor.

Provided by Katie Workman

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 9

1 large butternut squash, peeled, seeded and cut into 1-inch cubes
1 tablespoon unsalted butter, melted
Kosher salt and freshly ground pepper to taste
1 tablespoon olive oil
1/2 cup minced shallots (see Cook's Note)
4 cups low-sodium chicken or vegetable broth
4 thick-cut strips bacon, sliced crosswise into 1/2-inch pieces
1/2 cup heavy cream
1/2 cup creme fraiche for serving

Steps:

  • Preheat the oven to 400 degrees F. Place the squash on a rimmed baking sheet, drizzle over the melted butter, season with salt and pepper and toss to combine. Spread out in a single layer on the baking sheet, allowing space in between the cubes when possible. Roast until tender and lightly browned on the bottom, about 25 minutes.
  • Heat the oil in a stockpot over medium heat. Add the shallots and saute until the shallots have softened and turned a light golden brown, about 10 minutes. Add the broth and bring to a simmer.
  • Meanwhile, if using bacon, heat a large heavy skillet over medium-high heat and add the bacon pieces. Saute until they are cooked and crisp, then transfer them with a slotted spoon to some paper towels to drain.
  • Add the cooked butternut squash to the simmering broth. Working in batches, puree the soup in a blender or food processor (alternately you can run the mixture through a food mill, which offers a great kind of nubby texture, or puree right in the pot with an immersion blender). Return the pureed soup to the pot. Taste and adjust the seasoning.
  • Add the cream and heat just until warmed through. Place the creme fraiche in a small bowl and stir with a fork make it very soft and creamy. Ladle the soup into bowls, swirl in a tablespoon of the creme fraiche, and sprinkle with some crisped bacon, if using.

SPICY BUTTERNUT SQUASH SOUP



Spicy butternut squash soup image

A spicy and warming soup, great for when its cold outside!

Provided by antonellafood

Time 1h20m

Yield Serves 8

Number Of Ingredients 0

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!

BUTTERNUT SQUASH SOUP WITH SPICED CRèME FRAîCHE



Butternut Squash Soup with Spiced Crème Fraîche image

Provided by Allison Vines-Rushing

Categories     Soup/Stew     Milk/Cream     Vegetable     Thanksgiving     Vegetarian     Spice     Squash     Butternut Squash     Fall     Shallot

Yield Serves 8

Number Of Ingredients 16

3 pounds butternut squash
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
2 cups sliced shallots
1/3 cup smashed garlic cloves
1 teaspoon fine sea salt
1/2 teaspoon ground white pepper
1 spice purse (1 bay leaf, 1 thyme sprig, 1 star anise, 4 whole peppercorns wrapped in cheesecloth and tied closed with kitchen string)
1/2 cup white wine
1 tablespoon sugar (optional)
8 cups vegetable stock
1/2 cup heavy cream
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly grated licorice root (optional)
Spiced Crème Fraîche , for accompaniment

Steps:

  • To roast the squash, preheat the oven to 350°F.
  • With a vegetable peeler, remove the skin from the squash. Carefully cut the squash in half lengthwise. Scoop out and discard the seeds. Place the squash on a baking sheet and drizzle with the olive oil. Roast the squash until it is soft and caramelized, about 30 minutes.
  • To make the soup, in a large soup pot over medium heat, melt the butter and then add the shallots, garlic, salt, white pepper, and spice purse. Cook until the shallots are soft and translucent, about 3 minutes. Add the wine and cook until the mixture is reduced by half, about 3 minutes. Add the squash, sugar, stock, and cream. Cook until all of the flavors meld together, 20 to 30 minutes. Remove the spice purse and season with the cinnamon, nutmeg, and licorice root.
  • Puree the soup in a blender, being careful not to overload the blender with the hot soup. (Before turning on the machine, be sure the lid is tightly secured and covered with a towel to prevent the hot mixture from escaping.)
  • Strain through a fine strainer and serve with Spiced Crème Fraîche.

More about "butternut squash soup with spiced crème fraîche recipes"

ROASTED BUTTERNUT SQUASH AND APPLE SOUP WITH …
roasted-butternut-squash-and-apple-soup-with image
2016-01-14 Roast squash in oven for 20-30 minutes, until tender. Roast apples for only 15-20 minutes, until tender. In a large stockpot, heat 1 tablespoon …
From sharedappetite.com
Reviews 1
Total Time 1 hr 10 mins
Estimated Reading Time 5 mins
  • Preheat oven to 425°F. Line two large baking sheets and one small baking sheet with aluminum foil. Spread chopped butternut squash in a single, even layer on the two large baking trays. Spread chopped apple in a single layer on the small baking sheet. Drizzle squash and apples with 2-3 tablespoons olive oil. Season generously with Kosher salt and toss to coat. Roast squash in oven for 20-30 minutes, until tender. Roast apples for only 15-20 minutes, until tender.
  • In a large stockpot, heat 1 tablespoon olive oil over medium heat. Add red onion and shallot, season with Kosher salt, and cook until softened, stirring occasionally, for 5-7 minutes. Add roasted squash, roasted apple, thyme, and stock. Season with Kosher salt. Bring to a boil, then reduce heat and simmer for 20-30 minutes.
  • Using an immersion blender, blend soup until very smooth. Alternatively, place soup in a blender (in batches if necessary), and blend until smooth (just be sure to securely hold top on blender with hot soup in there!).
  • Meanwhile, in a small bowl, combine creme fraiche, apple cider vinegar, and a pinch of cayenne pepper. Season with Kosher salt.


SPICED BUTTERNUT SQUASH SOUP RECIPE - FOOD & WINE
spiced-butternut-squash-soup-recipe-food-wine image
2013-12-07 Advertisement. Step 2. In a large, heavy pot, toss the onion with the olive oil and 1 teaspoon of salt. Cover and cook over moderately low heat, …
From foodandwine.com
5/5
Total Time 1 hr 15 mins
Servings 6-8
  • In a small bowl, combine all of the ingredients. Sift through a fine sieve and store in an airtight container.
  • In a large, heavy pot, toss the onion with the olive oil and 1 teaspoon of salt. Cover and cook over moderately low heat, stirring occasionally, until the onion is very soft, about 10 minutes. Stir in the squash, cover with a round of parchment paper and the lid and cook for 20 minutes.
  • Add the tomato paste, 1 teaspoon of the spice blend and the water to the pot and bring to a boil. Reduce the heat and simmer until the squash is tender, 20 minutes. Let cool.
  • Working in batches, puree the soup in a blender; add the crème fraîche, three-fourths of the cheese and 1 teaspoon of harissa to the last batch. Return all of the soup to the pot and season with salt and black pepper. Serve the soup, passing the remaining cheese and more harissa at the table.


BUTTERNUT SQUASH SOUP RECIPE - LEITE'S CULINARIA
2021-10-25 Roasting the squash whole made this soup recipe a cinch to make. I didn’t even need to peel the cooked squash—I just scooped it out. The result was a very flavorful and …
From leitesculinaria.com
4.8/5 (6)
Total Time 3 hrs
Category Entrees
Calories 277 per serving
  • Prick the squash with a fork and place it whole on a baking sheet. Roast until the squash has softened, about 45 minutes.
  • Set the squash aside until cool enough to handle, then cut it in half and scoop out the seeds. Turn each squash half over onto a cutting board and run a vegetable peeler over the curved sides to remove the peel. Cut the squash into 2-inch chunks.
  • Melt the butter in a large saucepan over medium heat. When the butter starts to brown, add the onion and saute until it is translucent and begins to brown, 4 to 5 minutes.


BUTTERNUT SQUASH SOUP WITH BACON AND CRèME FRAîCHE RECIPE ...
2020-10-29 Preheat oven to 375°F. Using a paring knife, score cut sides of squash in a crosshatch pattern. Arrange squash halves, cut sides up, on a rimmed baking sheet lined with …
From foodandwine.com
5/5 (2)
Category Soup
Servings 8-10
Total Time 2 hrs 45 mins
  • Preheat oven to 375°F. Using a paring knife, score cut sides of squash in a crosshatch pattern. Arrange squash halves, cut sides up, on a rimmed baking sheet lined with parchment paper. Brush cut sides of squash with honey; sprinkle with 1/2 teaspoon salt. Roast in preheated oven until tender when pierced with a paring knife, about 1 hour and 30 minutes. Let cool 20 minutes. Using a spoon, scrape squash flesh into a medium bowl. Discard peels.
  • Meanwhile, melt butter in a medium Dutch oven over medium until sizzling. Add onions and garlic; cook, stirring occasionally, until softened and translucent, about 12 minutes. Reduce heat to low, and cook, stirring occasionally, until very tender and light golden brown, about 25 minutes. Add carrots and sage; cook, stirring occasionally, 5 minutes.
  • Stir in cooked squash and 6 cups broth. Bring to a boil over high. Cover, reduce heat to low, and simmer until carrots are tender, about 30 minutes.
  • Ladle soup, in 3 batches, into a blender. Secure lid on blender; remove center piece to allow steam to escape. Place a kitchen towel over opening. Process until velvety smooth, about 30 seconds per batch. (Alternatively, puree soup in Dutch oven using an immersion blender until smooth.) Return pureed soup to Dutch oven over medium, and stir in paprika, pepper, nutmeg, and remaining 3/4 teaspoon salt. Stir in remaining 2 cups chicken broth, 1/2 cup at a time, until desired consistency is reached. Season with salt to taste. Cook, stirring often, until heated through, about 4 minutes.


CHAI SPICED BUTTERNUT SQUASH SOUP RECIPE - LAURA FUENTES
2013-09-30 Try this spiced butternut squash soup served with a green salad or crusty bread for a wholesome and delicious meal. Whether you are making butternut squash soup for the …
From laurafuentes.com
5/5 (1)
Total Time 50 mins
Category Soup & Appetizers
Calories 145 per serving
  • Peel and seed squash, then cut into 1/2-inch pieces. Mince scallion whites and scallion greens; keep whites and greens separate.
  • Melt butter in dutch oven over medium-high heat. Add squash, scallion whites, sugar and 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until squash is softened and lightly browned, about 8-10 minutes.
  • Stir in 5 cups water, scraping up any browned bits. Add tea bag. Bring to boil, then reduce heat to medium-low and simmer gently until squash is tender, about 20 minutes.
  • Remove tea bag. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Or, insert your immersion blender and process until smooth. Return soup to clean pot and whisk in crème frâiche (or heavy cream). Add a little water if needed to adjust soup’s consistency.


SPICED BUTTERNUT SQUASH SOUP - MY FUSSY EATER | EASY KIDS ...
2014-10-30 Add the squash, coconut milk and vegetable stock. Bring to the boil and leave to simmer for 15-20 mins or until the squash is soft. In the meantime rinse the seeds in water …
From myfussyeater.com
5/5 (4)
Total Time 25 mins
Category Soup
Calories 336 per serving
  • Peel the squash and cut into 1 inch cubes. The cubes don't have to be exact, just try to cut all the pieces relatively the same size so that they cook evenly. Keep the seeds!
  • Heat the oil in a large saucepan and add the shallots or onion. Fry gently for 2-3 mins until the onions begin to soften. Add the garlic, ginger and curry powder and fry for another 1-2 mins, stiring continuously.
  • Add the squash, coconut milk and vegetable stock. Bring to the boil and leave to simmer for 15-20 mins or until the squash is soft. In the meantime rinse the seeds in water and pat dry with kitchen paper.Dry fry the seeds in a frying pan for 2 mins, turning constantly to ensure they don't burn.
  • Once the butternut squash is fully cooked, remove it from the heat and either transfer to a blender (you may have to do it in batches) or blend with a hand stick.


BUTTERNUT SQUASH SOUP WITH CRèME FRAICHE | DANA WHITE ...
2010-02-03 Add squash, 1 1⁄2 tsp salt and continue to cook for 15 minutes. Add the broth; bring to a simmer and cook until the squash is tender. Puree soup in a blender (in batches), or leave in the pot and use an immersion blender. Stir in the vinegar, and serve warm with a dollop of crème fraiche and sprinkled with toasted pine nuts or pumpkin seeds if desired.
From danawhitenutrition.com
Estimated Reading Time 30 secs


BUTTERNUT SQUASH SOUP - HUNGER FOR SPICE
2020-11-06 Butternut squash soup is a classic Autumn soup. This soup is warm and nutty, spiced with fresh ginger, turmeric, and finished with crème fraiche and roasted pepitas. Years back, I made this soup often and never did write a recipe down. I have been well known to do this throughout the years. This was one of the main reasons of beginning this blog.
From hungerforspice.com
Servings 8
Estimated Reading Time 3 mins
Category Soups
Total Time 55 mins


BUTTERNUT SQUASH SOUP WITH SPICED CREME FRAICHE RECIPE ...
2009-08-05 Preheat the oven to 400 degrees F. Place the squash in a large baking dish and rub with the softened butter, sprinkle with the cinnamon and drizzle with the honey and cover with foil. Roast till soft, about 30 min. Let cold slightly and scoop out the pulp from the skin, throw away rind and puree in food processor. Heat the remaining butter in a large stockpot over medium heat. …
From cookeatshare.com
1/5
Calories 477 per serving


BUTTERNUT SQUASH SOUP WITH SPICED CREME FRAICHE
2013-11-01 Spiced Crème Fraîche, for accompaniment. 1. Place a rimmed baking sheet in the oven; heat the oven to 425 degrees. When it’s hot, remove the pan from the oven and spread the olive oil evenly over the surface. Transfer the squash and a generous sprinkling of salt and pepper to the hot baking sheet; stir to coat.
From crumblycookie.net
Estimated Reading Time 4 mins


ROASTED BUTTERNUT SQUASH SOUP RECIPE— THE MOM 100
2021-11-12 Easy Butternut Squash Soup. Butternut soup is kind of a must-make for fall. Here roasted squash then gets pureed with sautéed shallots and some broth, and finished with a bit of cream and a gorgeous swirl of creamy, tangy sour cream or crème fraiche (available in your dairy aisle or the cheese section of the supermarket), plus some (optional) bits of crispy …
From themom100.com
Cuisine American
Category Soup
Servings 6
Total Time 55 mins


SPICED BUTTERNUT SQUASH SOUP - SPICYFIG - FOOD RECIPES BLOG
2018-11-13 Add the squash, sugar, stock and cream and cook until the flavors blend, about 25-30 minutes. Remove the spice purse and add the cinnamon and nutmeg. Puree the soup with a handheld blender until smooth. For the Spiced Creme Fraiche: Stir all ingredients together in a bowl and top the soup with the creme fraiche.
From spicyfig.com
Reviews 1
Servings 6
Cuisine American
Category Soup


ROASTED BUTTERNUT SQUASH SOUP - FIT FOODIE FINDS
2021-10-24 Preheat the oven to 375ºF and spray a baking sheet with non-stick cooking spray. Spread the butternut squash cubes, onion, and apple out on the greased baking sheet. Cut the end of the garlic head (opposite the root) so that the garlic cloves are exposed but remain intact. Set the garlic head open side up on the baking sheet.
From fitfoodiefinds.com
4.7/5 (3)
Total Time 1 hr 15 mins
Category Soup
Calories 274 per serving


BUTTERNUT SQUASH SOUP WITH CHILLI & CRèME FRAîCHE - BBC ...
While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and ¾ of the chilli. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft. Tip the squash into the pan, add the stock and the crème fraîche, then whizz with a stick blender until smooth.
From bbcgoodfoodme.com


BUTTERNUT SQUASH SOUP WITH SPICED CR?ME FRAICHE
Butternut Squash Soup with Spiced Cr?me Fraiche recipe: Try this Butternut Squash Soup with Spiced Cr?me Fraiche recipe, or contribute your own.
From bigoven.com


CURRIED BUTTERNUT SQUASH SOUP WITH CRèME FRAICHE
2016-12-26 Butternut Squash Soup with Apple Cider & Crème Fraiche by Chef Luca Paris. This recipe is featured on the December 28th, 2016 Culinary CPR episode of Code Delicious with Dr. Mike.. Who knew there was so much possibility with a humble squash soup that is a powerhouse of nutrition; rich in fiber, vitamins, minerals and loaded with anti-oxidants.
From chefdrmike.com


RECIPE OF QUICK BUTTERNUT CHILLI SOUP | KING CAKE RECIPE
2021-11-27 If butternut squash soup and chili had a lovechild, this might be it. Why this recipe works: Roasting the squash first deepens its flavor and sweetness. This is a delicious soup - really warming, tasty and silky smooth! Serve with a scattering of the remaining chopped chilli and a dollop of creme fraiche if desired. A truly comforting soup combining sweet butternut …
From kingscakerecipe.github.io


BUTTERNUT SQUASH SOUP WITH SPICED CREME FRAICHE RECIPE ...
Directions. Preheat the oven to 400 degrees F. Place the squash in a large baking dish and rub with the softened butter, sprinkle with the cinnamon and drizzle with the honey and cover with foil.
From plain.recipes


BUTTERNUT SQUASH BISQUE WITH NUTMEG CRèME FRAîCHE - THE ...
Here we’ve used butternut squash to create a fantastic, rich, stock-based soup that can be prepared a multitude of ways: Serve it as a main course with Honeyed Apples in an Aged Sherry Vinegar Sauce, as an elegant soup course with Spiced Crème Fraîche, or as a hearty side to a sandwich when served with Apple Cider Syrup. However you present it, you’ll appreciate how …
From gildedfork.com


CARAMELIZED BUTTERNUT SQUASH SOUP - ALL INFORMATION ABOUT ...
Caramelized Butternut Squash Soup Recipe | Allrecipes tip www.allrecipes.com. Cook and stir squash in hot oil until completely browned, about 10 minutes. Stir onion, butter, sea salt, and cracked white pepper into the squash; cook and stir together until the onions are completely tender and beginning to brown, about 10 minutes.Step 2
From therecipes.info


BUTTERNUT SQUASH SOUP WITH SPICED CREME FRAICHE - MASTERCOOK
butternut squash soup with spiced creme fraiche. butternut squash soup with spiced creme fraiche. Date Added: 5/17/2015 Source: www.crumblycookie.net. Want to save this recipe? Save It! Share It! Share Recipe . Your Name: Please enter your name: To: (Separate e-mail addresses by commas) Please enter at least 1 e-mail address: Message: Please enter a message. Public …
From mastercook.com


BUTTERNUT SQUASH SOUP WITH SPICED CREME FRAICHE SOUTHERN ...
Butternut Squash Soup with Spiced Creme Fraiche ... The original recipe calls for the big spices to be tied up in a cheesecloth bundle before being added to the soup. I'm sure they're easier to remove before blending this way, but fishing out a few spices from a pot of soup seemed easier to me than digging out the cheesecloth from the pantry. 1 large butternut …
From crumblycookie.net


BUTTERNUT SQUASH SOUP WITH SPICED CRèME FRAîCHE RECIPE ...
Save this Butternut squash soup with spiced crème fraîche recipe and more from Alfred Portale's 12 Seasons Cookbook to your own online collection at EatYourBooks.com
From eatyourbooks.com


SPICED BUTTERNUT SQUASH SOUP - SUPERVALU
Home Recipes Spiced Butternut Squash Soup. Spiced Butternut Squash Soup by SuperValu. This soup has a most attractive colour and is the perfect option for a lunchtime or evening snack, and freezes quite well also so you can keep it for your cool winter days. 4 people. 30 minutes. 10 minutes. Ingredients. 2 - Carrots; 2 stick Celery; 1200 ml Chicken Stock Cube …
From supervalu.ie


ROASTED BUTTERNUT SQUASH SOUP WITH CREME FRAICHE RECIPES
2021-11-16 · In this collection of 58 best butternut squash recipes you'll find ideas for soup, mashed butternut squash, roasted butternut squash, noodles and more. There’s no vegetable more synonymous with fall than butternut squash. This hearty, healthy gourd gets so much love during the autumn months—and during Thanksgiving—that it’s hard to ...
From tfrecipes.com


RECIPES/BUTTERNUT-SQUASH-SOUP-WITH-SPICED-CREME-FRAICHE ...
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


BUTTERNUT SQUASH & APPLE SOUP | WILLIAMS SONOMA
Add the butternut squash puree, apple, broth, bay leaves and salt and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low. Partially cover the pot and simmer for 30 minutes. Remove the bay leaves and discard. Add the crème fraîche. Using an immersion blender, puree the soup directly in the pot until smooth.
From williams-sonoma.ca


BUTTERNUT SQUASH-CARROT SOUP RECIPE - FOOD HOUSE
Butternut Squash-Carrot Soup Recipe. Ingredients 2 onions chopped 1tbsp sunflower oil 1 butternut squash, peeled and diced 4 carrots, peeled and sliced 2 sprigs fresh thyme, leaves only Salt and freshly crack black pepper 1.5 litres hot vegetable stock Parsley for garnishing Crème fraiche for garnishing . Directions In a pot, sautée the onion in olive oil on low flame …
From foodhouse.cc


Related Search