Buttermilk Squash Soup Recipes

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.

CHEF JOHN'S ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Drizzle olive oil into large roasting pan. Add onion, carrots, garlic cloves, and a pinch of salt. Toss until coated in oil. Place squash halves flesh side up on the chopped vegetables. Sprinkle squash with additional salt.
• Roast in preheated oven until squash is tender and easily pierced with the tip of a knife, about 1 hour. Allow vegetables to cool a bit.
• Melt butter over medium heat. Butter will foam, and start to turn a golden brown. Reduce heat to low. When butter turns from golden to a light, nutty brown, remove pan from heat and immediately add sage leaves. Stir to infuse the butter with sage.
• Scoop out squash flesh and place in roasting pan with roasted chopped vegetables. Transfer mixture into large stock pot. Stir in chicken broth, brown sage butter, and maple syrup. Place pot over high heat and bring to a simmer. Reduce heat to low; slowly simmer to blend flavors, 45 to 60 minutes. Remove from heat.
• Blend until very smooth with an immersion blender, 3 or 4 minutes. Pass mixture through a strainer to remove any remaining fibrous bits.
• If soup seems too thick, add a few tablespoons of water or chicken broth. Stir in apple cider vinegar, a pinch of salt (or to taste), and cayenne pepper. Garnish servings of soup with a dollop of creme fraiche and chopped chives.

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.

BUTTERMILK SQUASH SOUP

Steps:

• Preheat oven to 350 degrees. Tear bread into 1/2-inch pieces (to measure about 1 cup). Transfer to a medium bowl; drizzle with oil. Season with salt and pepper; toss. Transfer to a rimmed baking sheet; toast bread in oven until crisp and golden brown, about 13 minutes. Let cool.
• Melt butter in a large saucepan over medium heat. Add onion, garlic, squash, and potato; cook, stirring often, until vegetables begin to soften, about 5 minutes. Add 3 cups stock; bring to a boil. Reduce heat; simmer, stirring occasionally, until potato is tender, 20 to 25 minutes.
• Let cool slightly. Carefully ladle soup into a blender (work in batches to avoid filling blender more than halfway); puree until smooth. Pour through a fine sieve into a clean large saucepan.
• Place pan over medium-low heat. Stir in remaining 1/2 cup stock; while stirring, slowly pour in buttermilk. Heat until warm, about 5 minutes. Divide soup and reserved croutons among bowls, and garnish with chives.