Pumpkin Or Butternut Squash Soup Recipes

ROASTED BUTTERNUT SQUASH AND PUMPKIN SOUP

Steps:

• Preheat oven to 375 degrees and line a baking sheet with foil.
• Cut the pumpkin and butternut squash into quarters and scoop out the seeds.
• Brush or spray the flesh of the pumpkin and squash with olive oil and sprinkle with kosher salt and white pepper.
• Place on the foil lined baking sheet and roast in the oven for approximately 45 minutes or until a knife can easily be inserted into the flesh.
• Remove from the oven and cool slightly then peel of the skin and cut into cubes.
• Add the 2 teaspoons of olive oil to a large pot and heat over medium high heat.
• When the oil is hot add in the diced onion and garlic and sauté for several minutes until the onion softens.
• Add in the roasted butternut squash and pumpkin and stir to combine.
• Add in the nutmeg, coriander, kosher salt and white pepper and stir together.
• Pour in the broth and bring to a boil over medium heat.
• Once the soup comes to a boil use an immersion stick blender or regular blender to purée the soup until it's smooth.
• Taste and add more seasoning if needed.
• Top the soup with some of the spiced pepitas.
• Heat a small non-stick skillet over medium heat.
• In a small bowl toss together the pepitas, oil and spices until coated.
• Add the pepitas to the skillet and toast until they start to turn lightly brown and become fragrant.
• Remove from the heat and cool.

WINTER SQUASH SOUP

Steps:

• Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
• Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.

PUMPKIN AND BUTTERNUT CREAMED SOUP

Steps:

• Place the butternut squash cubes in a saucepan, cover with water, and bring to a boil over medium heat. Reduce heat; simmer until tender, about 30 minutes. Drain off water, and set the squash aside.
• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Melt the butter in a large skillet, then cook the carrots, onion, and celery until tender, about 10 minutes. Place the vegetables, cooked butternut squash, cream, and sour cream into a blender. Cover, and puree until smooth, working in batches if necessary. Transfer the blended vegetables to a soup pot; stir in the chicken broth, nutmeg, black pepper, and salt. Bring the mixture to a simmer over medium-low heat, then simmer gently for about 15 minutes, stirring occasionally.
• While the soup is simmering, place the pumpkin halves, cut sides up, on the prepared baking sheet, and bake in the preheated oven until the pumpkin flesh is cooked through, 15 to 20 minutes. Start the broiler, and place the pumpkin halves under the broiler about 6 inches from the heat source to brown the cut side of the pumpkins, if desired. Place a pumpkin bowl into a decorative soup plate; serve soup in the pumpkin bowls, and sprinkle each serving with Asiago cheese.

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.

CREAMY PUMPKIN AND BUTTERNUT SQUASH SOUP

Steps:

• In a large saucepan over medium-low heat, sauté onions in butter and oil for 10 minutes. Add pumpkin, squash, broth or stock, 2 teaspoons salt and pepper. Cover and simmer for 20 minutes until squash is very tender. Process mixture until smooth with a hand blender or in a food processor. Add half-and-half and reheat slowly over low heat: add remaining salt to taste. Top servings with Gruyere cheese and croutons, if desired.