Peters Butternut Squash Soup Recipes

BUTTERNUT SQUASH SOUP II

Steps:

• Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
• Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

EASY BUTTERNUT SQUASH SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.

BUTTERNUT SQUASH SOUP WITH COCONUT MILK AND GINGER

Steps:

• Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds; reserve, if desired (see Cook's Note). Drizzle cut side of squash with 1 tablespoon oil and season with salt and pepper. Place, cut-side down, on a foil-lined rimmed baking sheet. Roast until squash is very tender when pierced with the tip of a knife, 50 to 55 minutes. Let cool slightly, about 15 minutes.
• In a 6-quart pot or Dutch oven, heat remaining 2 tablespoons oil over medium. Add shallots and garlic, season with salt and pepper, and cook until shallots are soft and translucent, 6 to 8 minutes. Add ginger and coriander; cook until very fragrant, 2 minutes. Stir in broth, 1 cup water, and 1 teaspoon salt. Scoop flesh from cooled squash into pot. Bring to a boil, then reduce heat to medium-low and simmer, stirring a few times, 30 minutes. Let cool 5 minutes.
• Working in batches, puree soup in a blender until smooth. Return to pot; heat over medium. Whisk in coconut milk. Cook until warmed through, 5 minutes. Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve, drizzled with more coconut milk and sprinkled with toasted squash seeds, if desired. Soup can be stored in an airtight container in refrigerator up to 1 week.

PETER'S BUTTERNUT SQUASH SOUP

Steps:

• In a heavy 3-to 4-quart stockpot, heat oil over medium-high heat. Add the leeks and a pinch of salt. With a wooden spoon, turn the leeks over in the oil a few times. Reduce the heat to low, add the ginger and garlic, cover, and cook gently for 15 minutes.
• Make a bouquet garni by tying together with kitchen twine or wrapping in cheesecloth the celery leaves, sage, cinnamon stick, and cloves.
• Add the bouquet garni to the pot. Then add the squash, apple cider, and the stock. Raise the heat, and bring the soup to a boil. Reduce the heat to as low as possible, and simmer, covered, for 30 to 40 minutes, until the squash crushes easily against the side of the pot when pressed with a wooden spoon.
• Remove the bouquet garni, and pass the soup through a food mill or puree using an immersion blender. Season with pepper. Swirl in butter if using.
• Serve the soup garnished with a pinch of cinnamon and a sprinkle of parsley.