ROASTED BUTTERNUT SQUASH SOUP
Here's a rich soup for an autumn day--winter squash is roasted and pureed and blended into a creamy broth seasoned with cinnamon and roasted coriander.
Provided by Progresso
Categories Trusted Brands: Recipes and Tips Progresso®
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- To make roasted winter squash: Heat oven to 375 degrees F. Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
- To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
- Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)
- Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.
Nutrition Facts : Calories 350.3 calories, Carbohydrate 29.9 g, Cholesterol 26.5 mg, Fat 22.7 g, Fiber 2.3 g, Protein 7.8 g, SaturatedFat 7.2 g, Sodium 1387.9 mg, Sugar 2.7 g
ROASTED BUTTERNUT SQUASH SOUP
This is the easiest way to make butternut squash soup, no peeling and dicing necessary. Simply halve the squash and roast it in the oven. The roasted flesh is easily scraped from the skin to simmer with sautéed onion, garlic, and RawSpiceBar's Pumpkin Spices before blending with a bit of cream. For a bit of crunch, garnish with pumpkin seeds.
Provided by RawSpiceBar
Categories Vegetable
Time 40m
Yield 9-10 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oven to 425°F and arrange a rack in the middle.
- Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves. Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.
- Chop onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Add minced garlic and stir until fragrant, about 2 minutes. Add RawSpiceBar's Pumpkin Spices and stir for an additional 2 minutes. Remove the pan from the heat and set aside.
- When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan.
- Add broth and bring to a boil over medium-high heat. Reduce heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove pan from the heat and stir in the cream.
- Using a blender, purée the soup in batches until smooth. Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds, if using.
Nutrition Facts : Calories 73.4, Fat 0.2, Sodium 6.7, Carbohydrate 18.6, Fiber 3.2, Sugar 4.3, Protein 1.8
ROASTED BUTTERNUT SQUASH SOUP
James Martin tops his squash soup with crispy pancetta and toasted pine nuts for added texture and a dinner party feel
Provided by James Martin
Categories Lunch, Soup
Time 50m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the pancetta in a frying pan and fry until crispy. Set aside. Put the squash, onion and garlic in a large roasting tin. Add the honey and rosemary, then roast for about 30 mins, turning squash halfway through, until cooked, tender and golden brown.
- Remove tin from the oven, take out the rosemary and discard. Transfer contents of tin to a food processor with the stock, wine, cream and lemon juice. Season, then blend until smooth.
- Transfer mixture to a large saucepan and reheat. Divide soup between individual bowls and top with a sprinkle of pine nuts and pancetta. Serve with Goat's cheese & rosemary tarts if you like (see Goes well with...').
Nutrition Facts : Calories 342 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.83 milligram of sodium
ROASTED BUTTERNUT SQUASH SOUP
Make and share this Roasted Butternut Squash Soup recipe from Food.com.
Provided by Candie Yoder
Categories Vegetable
Time 1h50m
Yield 1 batch, 6 serving(s)
Number Of Ingredients 18
Steps:
- Roasted squash: Split squash in half lengthwise, remove seeds, brush with maple syrup and sprinkle with a little salt, pepper and cinnamon. Roast covered for 1 hour at 375 degrees or until soft. Peel skin off squash.
- Soup: Heat canola oil, add onion, leek and garlic and saute for 5 to 7 minutes until onion is translucent. Add sweet potatoes and thyme and stir.
- Add the roasted squash meat and stir.
- Add wine, water, nutmeg and cinnamon.
- Season with salt and pepper.
- Bring to a boil.
- Reduce heat and simmer for 20 to 25 minutes until vegetables are soft. Puree in food processor until smooth.
- Put soup back into pot and whisk in soy milk and remaining maple syrup.
- Pour into serving bowls and garnish with toasted pumpkin seeds and chopped parsley.
Nutrition Facts : Calories 378.8, Fat 4.3, SaturatedFat 0.5, Sodium 95.9, Carbohydrate 77.7, Fiber 10.1, Sugar 27.8, Protein 7.7
ROASTED BUTTERNUT SQUASH SOUP
My favorite butternut squash soup recipe - the key to this recipe is the rich flavors from the caramelized onions and the roasted garlic.
Provided by pleiad7
Categories Vegetable
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees farenheit. Rub or brush melted butter on the flesh side of the squash season liberally with salt and pepper. Place flesh side down on a cookie sheet into the oven. Roast approximately 1 hour or until soft and skin is blistering.
- Remove the squash from the oven, flip over, and allow to cool to room temperature. Once cool, peel skin away from flesh, discard the skin.
- While the squash is in the oven, cut the top off of the head of garlic, brush it with butter and wrap it in aluminum foil. Place in the oven and roast about 40 minutes or until the garlic is golden brown. Allow to cool, then squeeze the garlic out of the cloves, it should be a nice pasty consistency.
- Take a large soup pot over medium-high heat and add the remaining butter; once the butter is melted add the onions. Allow the onions to cook until caramelized and golden brown.
- Once the onions are a nice shade of brown (about 15 minutes) add the roasted squash. Stir together, warming the squash in the onions and butter. Add the roasted garlic, sage and chicken stock.
- Allow to simmer for 30-40 minutes covered until the squash is well cooked in the broth.
- Remove from heat, and in small batches blend in a blender (or you can use an immersion blender in the soup pot). Season with salt and pepper, divide into bowls and serve.
Nutrition Facts : Calories 214.6, Fat 12.8, SaturatedFat 7.6, Cholesterol 33.2, Sodium 237.4, Carbohydrate 23.5, Fiber 3.2, Sugar 5.2, Protein 4.4
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