Jalapeño Ginger Butternut Squash Soup Recipes

TEX MEX BUTTERNUT SQUASH SOUP

Steps:

• Add the olive oil to a large pot over medium-high heat. Add the onions and cook until beginning to soften, about 5 minutes. Add the squash and peppers and cook, stirring occasionally, until just beginning to brown slightly, 5 to 7 minutes. Add the garlic and jalapeno and cook for 1 more minute. Add the broth, cumin, chili powder, salt and pepper. Bring to a simmer and simmer until the squash is soft, about 15 minutes. Puree using an immersion blender.
• To serve immediately: Serve up in bowls and top with about 1 tablespoon each of the crema, cotija, cilantro and pomegranate seeds.
• If freezing, let cool completely, then pour into 3 to 4 quart bags and freeze. To serve: thaw a bag of the soup in the refrigerator, then heat in a pan or in the microwave. Top with the crema, cotija, cilantro and pomegranate seeds.

GINGERED BUTTERNUT SQUASH SOUP

Steps:

• Place squash in a greased 15x10x1-in. baking pan. Drizzle with 4-1/2 teaspoons oil; toss to coat. Bake, uncovered, at 450° for 30 minutes, stirring every 15 minutes. Bake 5-10 minutes longer or until tender. Set aside. , In a soup kettle, saute onion in butter and remaining oil for 5 minutes or until tender. Stir in the ginger, curry, salt and pepper; cook for 2 minutes. Stir in potatoes; cook 2 minutes longer. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Cool slightly. , Stir in reserved squash. In a blender, puree soup in batches until smooth. Return to the pan. Stir in milk; heat through. Garnish with sour cream if desired.

ROASTED BUTTERNUT SQUASH CREAM SOUP WITH GINGER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Brush cut side of butternut squash with olive oil and place on a baking sheet, cut-side down.
• Bake in the preheated oven until peel is crinkly and butternut squash is soft, about 40 minutes. Scrape flesh into a bowl with a spoon and set aside.
• Melt butter in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Add squash flesh, 2 cups hot broth, and ginger. Season with ginger, curry, cumin, sugar, salt, and pepper. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes.
• Puree soup with an immersion blender until smooth. Add more hot broth for a thinner soup. Stir in cream and season to taste with sugar, apple cider vinegar, cayenne pepper, and salt.

BUTTERNUT SQUASH SOUP WITH A KICK

Steps:

• Melt the butter in a large pot over medium heat. Stir in the onion, ginger, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 7 minutes. Add the butternut squash and chicken broth, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the squash is tender, about 30 minutes.
• Stir in the evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded 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 clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Ladle into bowls, and garnish with sour cream and thyme to serve.

JALAPEñO-GINGER BUTTERNUT SQUASH SOUP

Steps:

• Heat olive oil in a 4- to 5-qt. pot over high heat. Add garlic, ginger, jalapeño, and salt. Cook, stirring constantly, until fragrant but not yet browned, 1 to 2 minutes. Add cayenne and cook, stirring, for 30 seconds. Add squash, broth, brown sugar, and 3 cups water. Bring to a boil, lower heat to a simmer, and cook, stirring occasionally, until squash is tender, about 20 minutes.
• In a blender, purée the soup in batches until smooth, then pour back into the pot. Stir in cream and adjust seasonings to taste. Serve hot, with a swirl of crème fraîche if you like.

BUTTERNUT SQUASH SOUP WITH GINGER

Steps:

• Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes. Using paring knife, remove peel from squash; discard peel. Cut squash into 2-inch pieces. Heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic and cinnamon. Cover pot and cook until onion is tender, about 15 minutes. Add squash and 5 cups chicken broth. Bring to boil. Reduce heat to medium-low. Cover and simmer 10 minutes. Discard cinnamon.
• Working in batches, purée soup in blender. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Return soup to pot. Season soup with salt and pepper. Bring to simmer, thinning soup with more broth if necessary. Ladle into bowls. Sprinkle with parsley and serve.