Butternut Squash Soup Recipe Jamie Oliver Recipes

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SUPERB SQUASH SOUP



Superb squash soup image

A totally delicious spiced squash soup, served with mega cheese on toast for dunking.

Provided by Jamie Oliver

Categories     Starters     Jamie at Home     Vegetables     Dinner Party     Gorgeous Winter Soups     Thanksgiving     Bonfire night recipes

Time 55m

Yield 8

Number Of Ingredients 15

2 red onions
2 carrots
4 cloves garlic
2 sticks of celery
½ - 1 fresh red chilli
2 sprigs fresh rosemary
olive oil
16 fresh sage leaves
2 kg butternut squash, onion squash or musque de Provence
2 litres organic chicken or vegetable stock
extra virgin olive oil
CROUTONS
extra virgin olive oil
16 slices of ciabatta bread
Parmesan cheese

Steps:

  • Peel and finely chop the onions, carrots and garlic, then trim and finely chop the celery. Deseed and finely chop the chilli. Pick and finely chop the rosemary.
  • Heat a couple of lugs of olive oil in a large saucepan over a medium heat, add the sage leaves and fry for 30 seconds, or until crisp, then remove to kitchen paper.
  • Place the pan of flavoured oil back on the heat, add the onion, carrot, garlic, celery, chilli, rosemary and a good pinch of sea salt and black pepper, then cook gently for 10 minutes, or until sweet and soft.
  • Meanwhile, halve, deseed and rough chop the squash. When the time's up, add the squash and stock to the pan. Bring to the boil and simmer for 30 minutes.
  • For the croutons, drizzle a little olive oil over the ciabatta, pat it in, then finely grate and press some grated Parmesan on to each side. Place in a dry, non-stick pan and fry until golden on both sides.
  • When the squash is tender, whiz the soup with a stick blender or pour it into a blender and pulse to a smooth purée - leave it slightly chunky, if you prefer.
  • Season to perfection with salt and pepper, then divide between bowls, placing 2 croutons on top of each.
  • Sprinkle with a few crispy sage leaves and drizzle with a swirl of quality extra virgin olive oil, then serve.

Nutrition Facts : Calories 266 calories, Fat 7.8 g fat, SaturatedFat 2 g saturated fat, Protein 9.3 g protein, Carbohydrate 43.5 g carbohydrate, Sugar 17.6 g sugar, Sodium 3.13 g salt, Fiber 7.6 g fibre

BUTTERNUT SQUASH SOUP II



Butternut Squash Soup II image

This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house.

Provided by Maplebird

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h10m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste

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.

Nutrition Facts : Calories 305.1 calories, Carbohydrate 59.7 g, Cholesterol 20.9 mg, Fat 6.8 g, Fiber 9.5 g, Protein 6.9 g, SaturatedFat 3.8 g, Sodium 1151.4 mg, Sugar 10.5 g

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