Silky Butternut Squash Soup Recipes

SILKY BUTTERNUT SQUASH SOUP

Steps:

• Cut squash in half lengthwise. Scrape out seeds & fibers, reserve.
• Heat butter in large Dutch oven over medium-low heat until foaming. Add shallots and cook, stirring, frequently, until softened and translucent, about 3 minutes. Add squash scrapings and seeds and cook until fragrant and butter turns a golden color, about 3-4 minutes.
• Add 4 cups of water and 1 teaspoon salt to Dutch oven, bring to boil over high head. Reduce heat to medium. Place steamer basket in pot, and place squash cut-side down (in chunks, if necessary) in basket. Cook, covered, until squash is completely tender, about 30 minutes.
• Remove pot from heat. Use tongs to transfer squash to a rimmed baking sheet or platter. Reserve liquid in pot. When cool enough, scrape flesh from squash into a medium bowl; discard skin.
• Strain steaming liquid through mesh strainer into a second bowl. Discard solids in strainer.
• Rinse & dry Dutch oven.
• Return steaming liquid & squash chunks to pot. Puree to desired smoothness with stick blender. (or puree in batches in regular blender)
• Add up to 2 cups additional water if too thick. Heat over low to medium heat until hot. Add cream and brown sugar, and more salt to taste.
• Serve immediately, topped with homemade or store-bought croutons.

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.