Cabot Reduced Fat Butternut Squash Soup Recipes

CABOT REDUCED FAT BUTTERNUT SQUASH SOUP

Steps:

• In large saucepan, combine squash and broth. Bring to boil, then reduce heat to medium. Simmer until squash is very tender, about 20 minutes.
• Remove from heat and let stand until slightly cooled; puree in batches in blender.
• Return puree to saucepan and place over medium-low heat. Stir in sour cream, cheddar, butter and red pepper. Season with salt and pepper.
• Stir until heated through (do not allow to boil). Taste soup, adding sugar if squash was not particularly sweet. Serve sprinkled with chives.
• Recipe courtesy Chef Jon Ashton

AIR FRYER BUTTERNUT SQUASH SOUP

Steps:

• Preheat a 6-quart air fryer to 375 degrees F. Toss the butternut squash, carrots, bell pepper, onion, olive oil, granulated garlic, ginger, thyme, 1 1/2 teaspoons salt and several grinds of black pepper together in a large bowl until well combined. Transfer to the air fryer basket. Fry until golden brown and tender, tossing halfway through, about 20 minutes.
• Transfer the browned vegetables to a large pot or Dutch oven and add the broth and cream. Use an immersion blender to blend the mixture on medium-high until very smooth. (Alternatively, blend the mixture in a standard blender, first letting it cool for 5 minutes, then transferring it to the blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until very smooth, scrapping down the sides of the blender carafe with a rubber spatula as needed; pour the blended mixture back into the pot.)
• Cook the soup over medium-low heat, stirring occasionally, until the mixture is just simmering, about 5 minutes. Taste and adjust the seasoning with salt and pepper. Ladle into bowls and top with pepitas, drizzle with crème fraîche or yogurt and sprinkle with chives.

BUTTERNUT SQUASH SOUP

Steps:

• In a large saucepan, simmer squash and onion in vegetable stock until very soft.
• Place cooked squash and onion in a blender and add enough of the cooking liquid to cover by 2-inches. Blend until smooth. Season with salt, pepper, and nutmeg, to taste. Add truffle oil. Blend a moment until oil is incorporated.
• Remove puree from blender into saucepot and stir in enough of the remaining liquid to achieve desired consistency.
• Place all ingredients in a stockpot and simmer 2 1/2 to 3 hours.
• Strain and return liquid to pan. Reduce over medium-high heat to 4 cups.

LOW FAT BUTTERNUT SQUASH SOUP

Steps:

• Cut squash into quarters and seed; place in a plastic bag and microwave on HIGH for approximately 5 minutes.
• Remove from bag, peel and chop.
• Place squash, onion, broth, and spices in saucepan and bring to a boil over medium-high heat.
• Reduce heat and simmer for 25 minutes or until squash is fully cooked.
• Remove from heat and puree with a stick blender until smooth.
• Reduce heat on stove to low and slowly stir in plain yoghurt.
• Add more spices if needed.
• Reheat and serve.