Roasted Butternut Squash Soup Fit Foodie Finds Recipes

ROASTED BUTTERNUT SQUASH SOUP

Steps:

• To make roasted winter squash: Heat oven to 375 degrees F. Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
• To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
• Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)
• Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.

ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Chop butternut squash into 1-2" pieces.
• Drizzle with oilive oil, salt and pepper, and roast with the whole garlic cloves in a 425 degree oven for 45 minutes.
• While squash roasts, add tsp of oil to a soup stock pot over medium heat.
• Add margarine, onions, celery, salt, pepper, ginger, crushed red pepper if using) and saute for 10-12 minutes, or until soft and fragrant.
• Add cinamon (nutmeg, clove, ginger) and mix well.
• Add a cup or so of the vegetable broth, stir to scrape up any bits stuck to the bottom.
• Transfer cooked veggies and broth to a blender and puree until smooth.
• Return to soup pot.
• When squash is finished roasting, transfer squash and remaining stock to blender and puree until smooth. I did this in three batches - equal parts squash and vegetable stock.
• Return pureed squash to soup pot, add brown sugar, and simmer on low for 15-20 minutes.
• Check spices, salt and pepper. Adjust as needed. Enjoy!

ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Preheat an oven to 350 degrees farenheit. Rub or brush melted butter on the flesh side of the squash season liberally with salt and pepper. Place flesh side down on a cookie sheet into the oven. Roast approximately 1 hour or until soft and skin is blistering.
• Remove the squash from the oven, flip over, and allow to cool to room temperature. Once cool, peel skin away from flesh, discard the skin.
• While the squash is in the oven, cut the top off of the head of garlic, brush it with butter and wrap it in aluminum foil. Place in the oven and roast about 40 minutes or until the garlic is golden brown. Allow to cool, then squeeze the garlic out of the cloves, it should be a nice pasty consistency.
• Take a large soup pot over medium-high heat and add the remaining butter; once the butter is melted add the onions. Allow the onions to cook until caramelized and golden brown.
• Once the onions are a nice shade of brown (about 15 minutes) add the roasted squash. Stir together, warming the squash in the onions and butter. Add the roasted garlic, sage and chicken stock.
• Allow to simmer for 30-40 minutes covered until the squash is well cooked in the broth.
• Remove from heat, and in small batches blend in a blender (or you can use an immersion blender in the soup pot). Season with salt and pepper, divide into bowls and serve.

ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Roasted squash: Split squash in half lengthwise, remove seeds, brush with maple syrup and sprinkle with a little salt, pepper and cinnamon. Roast covered for 1 hour at 375 degrees or until soft. Peel skin off squash.
• Soup: Heat canola oil, add onion, leek and garlic and saute for 5 to 7 minutes until onion is translucent. Add sweet potatoes and thyme and stir.
• Add the roasted squash meat and stir.
• Add wine, water, nutmeg and cinnamon.
• Season with salt and pepper.
• Bring to a boil.
• Reduce heat and simmer for 20 to 25 minutes until vegetables are soft. Puree in food processor until smooth.
• Put soup back into pot and whisk in soy milk and remaining maple syrup.
• Pour into serving bowls and garnish with toasted pumpkin seeds and chopped parsley.