Roasted Butternut Squash Soup With Marmalade Cream 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.

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.

ROASTED BUTTERNUT SQUASH AND FENNEL SOUP WITH CITRUS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a large rimmed baking sheet with parchment paper.
• Combine butternut squash, fennel, onion, and garlic on the baking sheet. Drizzle with oil and salt and toss until well combined.
• Roast vegetables in the preheated oven until soft and lightly browned, 35 to 40 minutes.
• Puree 1/2 of the vegetable mixture in a blender with 1/2 of the broth until smooth. Pour mixture into a large saucepan set over low heat. Puree the rest of the vegetables and broth; add to the saucepan.
• Stir in marmalade and pumpkin and heat through over low heat. Stir in cream before serving. Season with salt and pepper.

ROASTED BUTTERNUT SQUASH SOUP WITH COCONUT MILK

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Wrap each garlic half in foil and place on the prepared baking sheet. Add squash, cut-sides down. Add onion, leek, and ginger.
• Roast in the preheated oven until vegetables are golden and squash skin is easily pierced with a fork, 45 minutes to 1 hour.
• Squeeze out roasted garlic cloves and scoop out squash flesh into a food processor or blender with onion, leek, and ginger. Add 2 cups broth and puree (in batches if necessary) until smooth. Transfer to a soup pot.
• Place the pot over medium heat and add remaining broth. Whisk in coconut milk, curry powder, and cayenne pepper. Season with salt and black pepper, and cook until heated through, about 15 minutes.

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.

ROASTED BUTTERNUT SQUASH SOUP

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.

ROASTED BUTTERNUT SQUASH SOUP WITH MARMALADE CREAM

Steps:

• SOUP 1. Preheat the oven to 400º. 2. Cut the squash in half lengthwise. Scoop out and discard the seeds. Place the halves, cut side up, on a large, lightly greased foil-lined baking sheet. Place the garlic cloves in the squash cavities. Drizzle the squash and garlic with olive oil. Add the apples and onions to the baking sheet. 3. Roast the squash, apples and onions until the squash is tender, about 45 minutes. 4. Remove the baking sheet from the oven and let the squash cool enough to handle. Using a spoon, scrape the flesh from the squash into a large saucepan. Discard the squash shells. 5. Add the roasted apples and onions, chicken broth, zest, juice, curry powder, salt and pepper to the saucepan and stir to mix. Bring just to a boil over medium-high heat. Reduce the heat to low and simmer slowly, uncovered, for 5 minutes. Remove the mixture from the heat. 6. Puree the squash mixture using a blender or immersion blender until smooth. If using a blender, do not fill the jar more than half full so that it won't blow out the top when you turn on the machine; you will need to purée the mixture in batches. 7. For optimal flavor, store the puree, covered and refrigerated, for at least 8 hours and up to 2 days. If you do not have this much time, it is okay, but you might need to add a little more seasoning. 8. Return the puree to the saucepan and stir in the milk. 9. Reheat the soup gently over low heat before serving. Taste the soup and add more salt and pepper, if necessary. 10. Garnish each serving with a 1-ounce spoonful of the Marmalade Cream. Serve immediately. MARMALADE CREAM 1. Combine the ingredients in a small bowl, stirring to blend well. 2. For optimal flavor, store the cream, covered and refrigerated, for at least 8 hours and up to 2 days. If you do not have this much time, it is okay, but you might need to add a little more seasoning. Let the cream return to room temperature before serving.

ROASTED BUTTERNUT SQUASH SOUP WITH CREME FRAICHE

Steps:

• Preheat the oven to 400 degrees F. Place the squash on a rimmed baking sheet, drizzle over the melted butter, season with salt and pepper and toss to combine. Spread out in a single layer on the baking sheet, allowing space in between the cubes when possible. Roast until tender and lightly browned on the bottom, about 25 minutes.
• Heat the oil in a stockpot over medium heat. Add the shallots and saute until the shallots have softened and turned a light golden brown, about 10 minutes. Add the broth and bring to a simmer.
• Meanwhile, if using bacon, heat a large heavy skillet over medium-high heat and add the bacon pieces. Saute until they are cooked and crisp, then transfer them with a slotted spoon to some paper towels to drain.
• Add the cooked butternut squash to the simmering broth. Working in batches, puree the soup in a blender or food processor (alternately you can run the mixture through a food mill, which offers a great kind of nubby texture, or puree right in the pot with an immersion blender). Return the pureed soup to the pot. Taste and adjust the seasoning.
• Add the cream and heat just until warmed through. Place the creme fraiche in a small bowl and stir with a fork make it very soft and creamy. Ladle the soup into bowls, swirl in a tablespoon of the creme fraiche, and sprinkle with some crisped bacon, if using.