Cream Of Butternut Squash And Cranberry Soup Recipes

CREAMY BUTTERNUT SQUASH SOUP

Steps:

• In a large pot, melt butter over medium heat. Add brown sugar and spices to melted better and stir for 1 minute.
• Add chicken stock and apple cider. Bring to a boil.
• Add squash and carrots. Sprinkle with salt and pepper. Cover and simmer for 30 minutes, or until squash and carrots can easily be poked with a fork. Check liquid in the pot while simmering. Add more chicken stock if necessary.
• Pour all the contents of the pot into a blender. Puree until mixture is smooth.
• Blend in 1 cup of heavy cream. Gradually add more until the mixture reaches the consistency of a creamy soup.
• Pour the contents of blender back into the pot and keep warm until ready to serve.
• After serving soup into individual bowls, garnish with croutons and chopped pecans.

ROASTED BUTTERNUT SQUASH CREAM SOUP WITH GINGER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Brush cut side of butternut squash with olive oil and place on a baking sheet, cut-side down.
• Bake in the preheated oven until peel is crinkly and butternut squash is soft, about 40 minutes. Scrape flesh into a bowl with a spoon and set aside.
• Melt butter in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Add squash flesh, 2 cups hot broth, and ginger. Season with ginger, curry, cumin, sugar, salt, and pepper. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes.
• Puree soup with an immersion blender until smooth. Add more hot broth for a thinner soup. Stir in cream and season to taste with sugar, apple cider vinegar, cayenne pepper, and salt.

BUTTERNUT SQUASH SOUP WITH SOUR CREAM

Steps:

• Heat oil in large saucepan on medium heat. Add squash, onions and garlic; cook 5 min. or until crisp-tender, stirring occasionally. Stir in allspice; cook and stir 1 min.
• Add bouillon and water. Bring to boil; cover. Simmer on low heat 15 min. or until squash is tender. Process, in batches, in food processor until smooth. Return to saucepan; cook until heated through, stirring occasionally.
• Ladle into 8 bowls. Top with sour cream.

CREAMY BUTTERNUT SQUASH SOUP

Steps:

• Heat oil in large heavy saucepan on medium heat. Add onion and garlic; cook and stir 4 min. or until tender.
• Add squash and broth. Bring to boil. Reduce heat to low; simmer 40 min.
• Pour soup, in batches, into blender container; cover. Blend until smooth. Ladle soup into 7 individual bowls. Top each serving with sour cream and crumbled bacon. Serve with round buttery crackers, if desired.

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.

BUTTERNUT CRANBERRY SAUCE PIZZA

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Roll out the pizza dough and shape into a round circle to fit a 10 inch pizza pan. Slide the dough onto the pan.
• Stir the squash and cranberry sauce together in a bowl until smooth. Spoon the squash mixture over the pizza dough so it's even but not too thick. Sprinkle the sauce with the Cheddar and Parmesan cheeses. Sprinkle the pecans over the cheese.
• Bake in preheated oven until cheese is melted. Remove pizza from the oven, slide onto a serving plate, and cut into wedges. Serve immediately.

COPYCAT RITZ CARLTON CREAMY BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 400 Deg F. Peel, cut in half, and de-seed butternut squash. Cut into strips then into 1-2 inch chunks. Place in a bowl. Drizzle one tablespoon over the squash then spread out on a baking sheet. Season with nutmeg and cloves.
• Roast the squash for 25 minutes or until fork tender
• While the squash is roasting heat a large stock pot or Dutch oven, add remaining oil, the butter and sauté onions, celery, carrot, and garlic until soft, about 5-7minutes. Season with the salt and pepper.
• Add chicken stock to the sautéed vegetables and stir
• Add in butternut squash to stock mixture once it is removed from oven
• Bring to a boil then let simmer for 30 minutes, stirring occasionally
• Transfer in batches to a blender and puree until very smooth. You can also use an immersion blender. If you don't have high powered blender, strain the soup with a mesh strainer back into the dutch oven
• Add brown sugar, cream and fish sauce, stir well then bring to a simmer. Taste and season with more salt and pepper if desired
• Serve with a sprinkle of grated nutmeg and a few dashes of your favorite hot sauce

DREAMY ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Heat the oven to 400 degrees Fahrenheit (204° C). Line a baking sheet with parchment paper or silicone baking mat.
• Trim the stem end of the squash, and then slice in half lengthwise. If the squash is too large to safely cut in half, cut the squash crosswise in half, just where the thinner end begins to widen. Then slice each piece in half, lengthwise. Scoop out the seeds. (Watch us do this in the recipe video.)
• Brush or spray the cut side of the squash with 1/2 tablespoon of olive oil and season with a generous pinch of salt. Place each piece of squash, cut-side-down onto the prepared baking sheet. Sneak a small sprig of rosemary underneath each piece of squash. Roast the squash until soft inside, 40 to 50 minutes.
• While the squash is in the oven, heat 1 1/2 tablespoons of olive oil in a large Dutch oven or deep pot over medium heat, and then add the leeks, carrots, and whole garlic cloves. Cook, stirring occasionally, until the leeks have softened and smell sweet, 5 to 8 minutes.
• Stir in the cumin, smoked paprika, and red pepper flakes (optional) and cook another 30 seconds. Pour in 5 cups of the broth, add the bay leaf, and bring to a simmer. Taste the broth and adjust with salt and pepper if needed.
• Cook at a low simmer for 15 minutes then turn off the heat and wait for the squash to finish roasting.
• When the squash is roasted and cool enough to handle, use a spoon to scrape out the soft flesh from the peel. Discard the peel and rosemary, and then place the squash into the pot with leeks.
• Remove the bay leaf, and then blend the soup using an immersion blender or transfer to a high speed blender, being careful not to overfill. Blend until smooth and creamy. If the soup is too thick, add some or all of the final cup of broth.
• Stir in the coconut oil, and then adjust with more salt or pepper as needed. Serve with spiced chickpeas on top.
• Open and drain a can of chickpeas, and then pat them very dry.
• Heat a few tablespoons of olive oil in a wide skillet over medium-high heat and then add the chickpeas. Cook, stirring often, until the chickpeas turn a light brown and look crisp, about 10 minutes. Stir in a generous pinch of salt and your favorite spice blend. Transfer to a bowl lined with paper towels and enjoy.