Golden Butternut Squash Soup Recipes

GOLDEN SQUASH SOUP

Steps:

• In a Dutch oven, saute leeks and carrots in butter for 5 minutes, stirring occasionally. Add the squash, broth, zucchini, salt, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender. Cool until lukewarm. , In a blender, puree soup in small batches until smooth; return to pan. Stir in cream and milk; heat through (do not boil). Sprinkle with cheese and chives if desired.

QUICK GOLDEN SQUASH SOUP

Steps:

• In a large saucepan, saute leeks in butter until tender. Stir in the squash, broth, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 10-15 minutes . Cool slightly. , In a blender, cover and process squash mixture in small batches until smooth; return all to the pan. Bring to a boil. Reduce heat to low. Add cheese; stir until soup is heated through and cheese is melted. Garnish with sour cream and onion.

GOLDEN BUTTERNUT SQUASH SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add squash, carrots, red pepper, apple and onion; cook and stir until crisp-tender, 8-10 minutes. Stir in water, vegetable base and seasonings. Bring to a boil; reduce heat. Simmer, uncovered, until vegetables are tender, 8-10 minutes. Stir in almond milk., Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan and heat through.

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.

GOLDEN SQUASH SOUP

Steps:

• Preheat the grill to 350 degrees F. Peel and slice the butternut squash into 1 to 2-inch wedges. Place in a large bowl and season with the maple syrup and Chinese 5-spice powder. Grill the squash until grill marks appear, about 4 minutes per side. Set aside to cool. Meanwhile, crush the coriander seeds in a mortar and pestle. Heat the olive oil in a large pot over medium-high heat and add the onions. Cook until soft. Add the coriander and red pepper flakes and cook until the onions are barely caramelized, about 10 minutes. Add the grilled squash and chicken stock and bring to a boil. Lower the heat to medium and simmer for 15 to 20 minutes to help the flavors develop. Take the soup off the heat and blitz in a blender until smooth. Season with salt and pepper, to taste. If the soup gets too thick, add more chicken stock to thin it out. Chiffonade half the sage leaves, leaving the other half whole. Fry all the sage leaves in a pan of hot olive oil until the leaves are crispy and still green. Ladle the soup into cups, top with 1 teaspoon creme fraiche, and garnish with fried sage and porcini salt.

BEST BUTTERNUT SQUASH SOUP EVER

Steps:

• Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
• Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.

GOLDEN BUTTERNUT SQUASH SOUP

Steps:

• Sauté leeks and carrots in butter.
• Add butternut, zucchini, broth,thyme and pepper.
• Bring to a boil.
• Reduce heat, cover and simmer for 30-35 min or until vegetables are tender.
• Cool.
• Puree in blender in small batches.
• Return each batch to pot and add in cream and milk.
• Heat soup but do not boil.
• Sprinkle Parmesan and chives.

GOLDEN BUTTERNUT SQUASH SOUP

Steps:

• In large saucepan, saute leeks in butter until tender.
• Stir in the squash, broth, thyme and pepper.
• Bring to a boil.
• Reduce heat;cover and simmer for 10-15 minutes or until the squash is tender.
• Cool slghtly.
• In a blender, cover and process squash mixture in small batches until smooth; return to the pan.
• Bring to a boil.
• Reduce heat to low.
• Add the cheese; stir until soup is heated through and cheese is melted.
• Garnish with the sour cream and onion.

GOLDEN BUTTERNUT SQUASH SOUP

Steps:

• In a large stockpot mix together the squash, apples, onions, breadcrumbs, stock, salt, rosemary, oregano and pepper.
• Bring to a boil, reduce heat and simmer for 90 minutes, stirring often.
• Puree until smooth in a food processor or hand held blender.
• If using a food processor return to pan and whisk in cream.
• Adjust seasonings and reheat or chill and serve cold.