Cheese Soup In Squash Bowls Recipes

SQUASH SOUP IN PUMPKIN BOWLS

Steps:

• Make the bowls: Preheat the oven to 400 degrees F. Use a paring knife to cut a large circle around the stem of each pumpkin (make a zigzag cut, if desired). Remove the lid and scoop out the seeds and fibers. Sprinkle the inside of each with 1/2 teaspoon each sugar and salt. Place the pumpkins and lids on a baking sheet; roast until tender, 20 to 35 minutes, depending on their size.
• Meanwhile, make the soup: Melt the butter in a large saucepan over low heat. Add the onion and 1 teaspoon salt. Strip the thyme leaves into the pot, increase the heat to medium and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the squash and sugar and cook, stirring, until glazed, 3 to 4 minutes. Add 5 cups water and bring to a boil. Reduce the heat to low and simmer, uncovered, until the squash is tender, 15 to 20 minutes.
• Working in batches, transfer the soup to a blender, crack the lid to let steam escape and puree until smooth; return to the saucepan (or puree directly in the pan with an immersion blender). Stir in the heavy cream, if desired. Season with salt and pepper, and top as desired.

ROASTED BUTTERNUT SQUASH SOUP WITH GOAT CHEESE

Steps:

• Preheat oven at 400 degrees F (200 degrees C). Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
• Roast in the preheated oven until squash is tender and slightly browned, 20 to 25 minutes. Add onion, half way through cooking.
• Discard thyme sprigs. Transfer content to a food processor in batches and puree using 1-2 vegetable stock (or water). Be careful, it will be hot.
• Once squash is pureed smooth. Set it aside.
• Heat 1 tbsp oil in heavy bottom pan. Add garlic, red pepper flakes, and thyme and saute for 30 seconds. Add pureed butternut squash, lemon juice, and remaining vegetable stock. Bring to boil. Reduce heat and simmer for 10 minutes (covered). Now, add goat cheese and mix well.
• Mix well so as to fully melt goat cheese in soup.
• While soup is simmering, coat pumpkin seeds in oil, salt, and pepper. Spread on a baking sheet and bake in oven for 7-10 minutes or until are lite brown and toasted. Keep an eye as these burn quickly.
• Taste and adjust salt. Also add black pepper to taste. (add more stock if soup is thick for your liking.) Serve hot garnished with toasted pumpkin seeds and pom seeds. Enjoy!

CHEESY SPAGHETTI SQUASH BOWL

Steps:

• Pierce squash several times with a fork and place on a microwave-safe plate.
• Microwave on High for 5 minutes. Turn and continue cooking until soft, about 5 minutes more. Let stand for 5 minutes.
• Cut squash in half lengthwise and remove and discard seeds. Using a fork, scrape insides of squash to form strands and place in a large bowl; reserve skins.
• Add tomatoes, mozzarella cheese, cilantro, and 2 1/2 tablespoons Parmesan cheese to squash; mix to combine. Season with salt and pepper. Spoon mixture into spaghetti squash shells and microwave on HIGH until heated through, about 2 minutes .
• Top with hot sauce and remaining Parmesan cheese.

SQUASH SOUP

Steps:

• Slice the squash into a large sauce pan & cover with water.
• Cook until very tender, then drain off the water.
• Divide the squash & mash half of it, then in the original sauce pan, mix all the squash together with the half-and-half.
• On medium heat, reheat the squash mixture.
• Meantime, cut the Velveeta cheese into chunks.
• When the squash is again hot, add the cheese to the hot mixture, stirring it often as the cheese melts.
• The chopped onion & garlic salt can be added as the cheese continues to melt.
• When all the cheese is melted, the soup is ready to serve hot. If it's to be served cold, let it cool, then chill it in the refrigerator.