Butternut Squash Soup With Almond Milk Recipes

ROASTED BUTTERNUT SQUASH ALMOND SOUP

Steps:

• Cut the butternut in half, no need to remove the stem, scoop out the seeds and dry bake (no oil needed) for 1 hour at 450 F / 230 C. Check half way through that it isn't burning.
• Scoop out all of the butternut flesh. Don't bin the skins they have lots of nutrients and can be placed back in the oven for a chefs treat.
• Peel and dice the onions and garlic. Then cook on a high heat with a dash of water for 5 mins until translucent.
• Add everything else and simmer for 5 mins then take off the heat, blend and serve.
• Sprinkle butternut soup with pumpkin and cumin seeds for extra flavour and crunch. Enjoy immediately.

ROASTED BUTTERNUT SQUASH SOUP WITH COCONUT MILK

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Wrap each garlic half in foil and place on the prepared baking sheet. Add squash, cut-sides down. Add onion, leek, and ginger.
• Roast in the preheated oven until vegetables are golden and squash skin is easily pierced with a fork, 45 minutes to 1 hour.
• Squeeze out roasted garlic cloves and scoop out squash flesh into a food processor or blender with onion, leek, and ginger. Add 2 cups broth and puree (in batches if necessary) until smooth. Transfer to a soup pot.
• Place the pot over medium heat and add remaining broth. Whisk in coconut milk, curry powder, and cayenne pepper. Season with salt and black pepper, and cook until heated through, about 15 minutes.

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.

BUTTERNUT SQUASH SOUP

Steps:

• Heat the olive oil in a large soup pot over medium heat. Add the onions and 1 teaspoon of the salt and saute, covered, until the onions are translucent and sweaty, achieving no color, about 10 minutes. Add the garlic about halfway through sweating the onions.
• Add the apples, curry powder, and cayenne and cook for 2 to 3 minutes to extract the apple flavor and bloom the spices. Season with salt.
• Add the squash and stock, season with the remaining 1 teaspoon salt, and stir to combine. Bring to a boil, turn down the heat to maintain a low simmer, and cook, uncovered, for 30 to 45 minutes (checking after 15 minutes), or until the squash is fork-tender.
• Add the cream, stir, and cook for 2 minutes more.
• Remove from the heat and let the soup cool until you can safely transfer it to a blender or food processor, working in batches as needed and adding water as needed to achieve the correct consistency.
• Return the pureed soup to the pot to reheat, then serve, or transfer to containers, cool, seal tightly, and store in the fridge or freezer.

AUTUMN SQUASH SOUP

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Spread butternut squash cubes onto a baking sheet; season with 1 teaspoon salt and cinnamon.
• Roast squash in preheated oven until fork-tender, about 30 minutes.
• Melt coconut oil in a large pot over medium-high heat. Stir curry powder and a few dashes salt into the oil. Saute apple and onion in the seasoned coconut oil until softened, about 10 minutes.
• Pour vegetable broth and almond milk into the pot; add butternut squash and bring the liquid to a boil. Reduce heat to medium-low and simmer about 20 minutes; season with salt.
• Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.

ROASTED BUTTERNUT SQUASH AND SAFFRON SOUP WITH TOASTED ALMOND CROUTONS

Steps:

• Place all ingredients in a medium saucepan and simmer for 1 hour. Strain into a bowl.;
• Preheat oven to 450 degrees F. Place squash in a baking dish and brush the cut side with the softened butter and season with salt and pepper to taste. Bake in the oven covered for 20 minutes, remove foil and continue baking for 15 to 20 minutes, or until tender. Remove the squash from the oven and scoop out the pulp from the skin. Place the squash in a large saucepan and add the stock. Simmer for 20 minutes. Transfer in batches to a blender and strain through a chinois into a medium saucepan. Heat the olive oil in a small saute pan, add the saffron and saute for 30 seconds add the water and bring to a boil. Add the saffron mixture to the soup and season with the spices and cook for 10 minutes, adding more stock or water, if necessary. Remove from the heat and whisk in the creme fraiche and harissa and season with salt and pepper, to taste. Ladle into bowls and float a few croutons on top. Garnish with finely sliced chives.;
• Preheat oven to 325 degrees F. Brush bread slices with olive oil and sprinkle with paprika on 1 side. Bake in the oven on a baking sheet for 5 to 10 minutes, or lightly golden brown. Remove from oven and sprinkle with almonds.;