Kaboch Squash And Chestnut Soup With Chipotle Crème Fraîche Recipes

ASIAN KABOCHA SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil.
• Brush flesh side of squash with vegetable oil. Place halves, flesh down, on prepared baking sheet. Bake until tender, 50 to 60 minutes. Let cool. Scoop out flesh and set aside.
• Heat olive oil in a large, heavy pot over medium heat. Add chopped onion; cook and stir until translucent, about 10 minutes. Add garlic and ginger root; cook until fragrant, about 1 minute. Stir in red curry paste. Add cooked squash. Stir in Swanson® Unsalted Chicken Broth and coconut milk. Bring to a boil; reduce heat and simmer 30 minutes. Remove from heat. Season with salt and pepper.
• Pour soup into a blender or food processor no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Add additional Swanson® Unsalted Chicken Broth to bring the soup to your preferred consistency.
• Season with salt and pepper to taste. Garnish with fresh cilantro and a squeeze of fresh lime juice.

KABOCHA SQUASH & CUMIN SOUP

Steps:

• Preheat oven to 180°C/fan 160°C/gas 4. Halve the squash crosswise and scoop out seeds and strings. Place squash halves in a large baking dish, shallow side down. Bake, uncovered, for 1-1½ hours, or until fork tender.
• Wait for the squash to cool down a little, then peel it and chop into chunks.
• Heat the remaining oil in a large pan. Cook the onion and cumin for 2 minutes, then add the carrot and cook for 3 minutes more,
• stirring frequently. Add the baked squash chunks and stock. Bring to the boil, then reduce the heat and simmer for 20 minutes.
• Set aside to cool slightly, then purée using a hand blender (preferably), blender or food processor until smooth.
• Return the soup to the pan and gently reheat without boiling. Season to taste with salt and freshly ground pepper.
• Top with crème fraîche and sprinkle with parsley and ground nutmeg before serving.

SQUASH-AND-CHESTNUT SOUP WITH CHIPOTLE CREAM

Steps:

• Combine the port, wine, chipotles and tomato paste, bring to a boil and then simmer until the mixture is a thick paste, about 15 minutes. Let cool, then whisk in the crème fraîche and refrigerate until serving.
• Preheat the oven to 350 degrees. Cut the squash in half lengthwise and remove the seeds. Place cut side down on a foil-lined baking sheet and bake until soft, about 1 hour. When the squash is cool, scoop out the flesh and place 6 cups in a large saucepan. Add 2 quarts stock and the chestnuts and simmer until the chestnuts are soft, about 30 minutes. Stir in the syrup and purée with a hand blender or in batches in a blender. Return to the saucepan and season to taste.
• Reheat the soup and ladle it into bowls. Drizzle with chipotle cream.

BUTTERNUT SQUASH SOUP WITH CHIPOTLE CREAM

Steps:

• Preheat the oven to 400 degrees F.
• Using 1 tablespoon of the olive oil, grease the sliced surface of the squash and season with salt and pepper, to taste. Arrange on a baking sheet and roast until very tender, about 45 minutes. Remove from the oven and let cool.
• In a large heavy pot over medium-high heat, add the remaining olive oil, onion, celery, and carrot, then season with a pinch of salt. Saute until just tender, about 10 minutes. Add the garlic and saute for 2 minutes. Scoop the butternut squash flesh into the pot and stir. Add 4 cups of the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer until the vegetables are very tender, about 30 minutes.
• Turn off the heat and using an immersion blender, carefully puree the soup until very smooth. If necessary, add more of the remaining stock to create desired consistency. Mix in 2 teaspoons of the chipotle into the soup, and season with salt and pepper, to taste.
• In a small bowl, mix together 1 teaspoon of chipotle and the sour cream. Season the chipotle cream with salt and pepper, to taste. Transfer the soup to bowls. Top each with a dollop of chipotle cream and serve.

KABOCH SQUASH AND CHESTNUT SOUP WITH CHIPOTLE CRèME FRAîCHE

Steps:

• For chipotle crème fra‮che:
• Combine Port, wine, chilies, and tomato paste in heavy small saucepan. Simmer over medium heat until reduced to thick paste, stirring often, about 12 minutes. Transfer to small bowl; cool. Fold in crème fraîche. Cover and chill at least 1 hour and up to 1 week.
• For soup:
• Preheat oven to 350°F. Brush baking sheet with oil. Place squash halves, cut side down, on prepared sheet. Bake squash until very tender, about 1 hour. Scoop squash from skins. Measure 6 cups squash and transfer to large pot (reserve any remaining squash for another use). Add broth and chestnuts to pot. Bring to boil over high heat. Reduce heat to medium-low. Simmer soup uncovered until chestnuts are very tender, about 30 minutes. Mix maple syrup into soup. Puree soup in batches in blender until very smooth; return to same pot. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)
• Rewarm soup. Ladle into bowls. Top each serving with chipotle crème fraîche.

KABOCHA SQUASH SOUP

Steps:

• Preheat oven to 425 F. Toss squash, carrots, onion and garlic with salt & pepper and olive oil on a parchment-lined baking sheet. Bake for 30 minutes, tossing twice.
• Remove vegetables from oven and let cool for 10 minutes. Blend vegetables with broth, then blend in cream, sage, thyme and apple cider vinegar.
• Serve soup in large bowls garnished with pumpkin seeds and scallions. Serve with baguette if desired and enjoy!