Roasted Butternut Squash Soup Recipe By Tasty Recipes

ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1/2 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
• Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don't worry if the skin or flesh browns-that's good for flavor). Set the squash aside until it's cool enough to handle, about 10 minutes.
• Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering (if your blender has a soup preset, use a medium skillet to minimize dishes.) Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your stand blender (see notes on how to use an immersion blender instead).
• Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).
• Securely fasten the lid. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra creamy and warmed through.
• If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
• If your soup is piping hot from the blending process, you can pour it into serving bowls. If not, pour it back into your soup pot and warm the soup over medium heat, stirring often, until it's nice and steamy. I like to top individual bowls with some extra black pepper.

BUTTERNUT SQUASH SOUP RECIPE BY TASTY

Steps:

• Melt the butter in a large pot over medium heat, then add the garlic and onion and sauté for 1-2 minutes, until the onion is translucent.
• Add the potato, celery, carrot, salt, and pepper. Sauté for 3 minutes.
• Add the butternut squash, broth, water, bay leaf, and thyme and stir. Bring to a boil.
• Cover and reduce the heat to low. Simmer for 25-30 minutes.
• Remove the thyme stems and bay leaf.
• Use an immersion or countertop blender to blend the soup until smooth.
• Let cool for 2 minutes, then serve.
• Enjoy!

ROASTED BUTTERNUT SQUASH SOUP RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200°C).
• In a large bowl, toss the butternut squash with 2 tablespoons of olive oil and 1 teaspoon of salt until well coated. Spread the squash in a single layer on an unlined baking sheet.
• Roast the squash for 60-70 minutes, until completely tender and just beginning to brown on the edges.
• Once the squash has been roasting for 40 minutes, start the soup: In a large stock pot, melt 2 tablespoons of butter and the remaining 2 tablespoons of olive oil over medium heat. Add the onion and season with 1 teaspoon of salt. Sauté for 8-10 minutes, until the onion is translucent and fragrant.
• Add the garlic and sage and stir to combine. Sauté for another 8-10 minutes, until the onions are beginning to caramelize slightly. Add the white wine and cook for 2-4 minutes, until reduced by about half.
• Add the squash to the pot, along with the vegetable broth. Increase the heat to medium-high and bring to a boil. Cover the pot and reduce the heat to medium-low. Simmer for 15-20 minutes, until the squash is completely broken down.
• Remove the pot from the heat. Stir in the heavy cream and remaining 2 tablespoons of butter. Using an immersion blender, blend until the soup is completely smooth and creamy. Season with the remaining ½ teaspoon of salt, plus more to taste.
• Ladle the hot soup into bowls. Top with the toasted walnuts, a drizzle of heavy cream, and a drizzle of chive oil.
• To make the chive oil, combine the ice and 3 cups (720 ml) of water in a medium bowl. Set near the stovetop.
• Add the remaining 3 cups (720 ml) of water to a small saucepan and bring to a simmer over medium-high heat. Add the chives to the simmering water and blanch for 30 seconds, then strain. Transfer the strainer directly to the ice bath to halt the cooking process. Let the chives cool for 1 minute, then drain on paper towels.
• Add the chives and oil to a liquid measuring cup or other tall, narrow container. Using an immersion blender, blend until the chives are completely broken down. Do not overblend, as the chives can turn brown.
• Place a damp paper towel inside a strainer and set over a medium bowl. Pour the chive oil through the strainer to remove any remaining solids.
• Use the chive oil as desired. It will keep in an airtight container in the refrigerator for up to 3 months.
• Enjoy!

ROASTED BUTTERNUT SQUASH SOUP

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.

BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 350°. Cut squash into eight large pieces. Place cut side up in a 15x10x1-in. baking pan. Cut 1/4 in. off tops of onion and garlic bulbs (the end that comes to a closed point)., Place cut side up in baking pans. Brush with oil; sprinkle with thyme. Cover tightly and bake 1-1/2 to 2 hours or until vegetables are very tender. Uncover and let stand until lukewarm. , Remove peel from squash and onions; remove soft garlic from skins. In a large bowl, combine vegetables, broth and cream. Puree in small batches in a blender until smooth; transfer to a large saucepan. Add parsley, salt and pepper; heat through (do not boil). Garnish with thyme if desired.

ROASTED SQUASH SOUP

Steps:

• Cut squash in half lengthwise; scoop out seeds. Place squash cut side down in a greased baking dish. Bake, uncovered, at 400° for 50-60 minutes or until tender. When cool enough to handle, scoop out squash. Place squash in a bowl and mash; set aside. , In a large saucepan, saute onion, sage and allspice in butter until tender. Add broth and apple; bring to a boil. Reduce heat; cover and simmer until apple is tender, about 8 minutes. Add reserved squash; simmer 5 minutes longer. Cool until lukewarm. Process in small batches in a blender or food processor until smooth; return to pan. Add the lemon juice and pepper; heat through. Combine topping ingredients; place a dollop on each serving.