Williams Sonoma Butternut Squash Soup Recipes

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WILLIAMS-SONOMA BUTTERNUT SQUASH SOUP



Williams-Sonoma Butternut Squash Soup image

Make and share this Williams-Sonoma Butternut Squash Soup recipe from Food.com.

Provided by Apprentice Colleen

Categories     Vegetable

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

4 tablespoons unsalted butter
1 yellow onion, chopped
2 inches piece ginger, peeled and grated
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 butternut squash, about 4 lbs total weight, peeled and cut into chunks
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon white pepper
4 cups vegetable broth
1/2 cup sour cream
fresh chives or flat leaf parsley, chopped for garnish

Steps:

  • Saute the vegetables. In a frying pan over medium heat, melt the butter. Add the onion and saute until softened, about 5 minutes. Add the ginger, cinnamon, and nutmeg and saute until fragrant, about 1 minute longer.
  • Cook the soup. Put the squash chunks in the slow cooker and sprinkle with the brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Pour the contents of the frying pan over the squash and add the broth. Cover and cook on the high-heat setting for 3 hours or the low-heat setting for 6 hours.
  • Finish the soup. Using a blender or food processor, working in batches, process the squash mixture to a smooth puree. Return the soup to the slow cooker to keep warn until serving. Season to taste with salt and pepper. Ladle into bowls, garnish with a dollop of the sour cream and chives (or parsley) and serve.

BUTTERNUT SQUASH-APPLE SOUP ~ WILLIAMS SONOMA



BUTTERNUT SQUASH-APPLE SOUP ~ WILLIAMS SONOMA image

Categories     Soup/Stew     Thanksgiving     Vegetarian     Boil

Yield 6

Number Of Ingredients 10

3 Tbs. unsalted butter
½ c. (60g) finely diced peeled apple, such as Granny Smith
1/3 c. (60g) minced shallot
½ tsp. ground ginger
½ tsp. ground cinnamon
salt and freshly ground pepper, to taste
3 tsp. dry white wine
1 jar (32 oz/907g) Butternut Squash Puree
2 to 2 ½ c. (500 to 624 ml) chicken stock, warmed
½ tsp. finely chopped fresh sage

Steps:

  • In a large saucepan over medium heat, melt the butter. Add the apple and shallot and sauté, stirring occasionally, until softened (5 to 7 minutes). Add the ginger, cinnamon, salt and pepper and sauté until fragrant (about 1 minute). Add the wine, bring to a boil and cook for 1 minute. Add the butternut squash puree, 2 cups of chicken stock and the sage. Bring to a simmer, reduce the heat to medium-low and cook, stirring occasionally, for 20 minutes. Using a blender, puree the soup in batches, then strain through a fine-mesh sieve set over a large saucepan. Add more stock if the soup is too thick. Ladle into warmed bowls and serve immediately. Serves 6.

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