Roasted Butternut Squash Sweet Potato Soup With Sour Cream Recipe 45 Recipes

BUTTERNUT SQUASH SWEET POTATO SOUP

Steps:

• Melt butter in a large pot over medium-high heat. Cook and stir butternut squash, sweet potato, carrot, celery, onion, and garlic in hot butter until lightly browned, about 5 minutes.
• Pour chicken stock and sweet bell peppers into butternut squash mixture; bring to a boil. Reduce heat to low, cover, and simmer until squash and potato are tender, about 40 minutes.
• Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
• Return pureed soup to pot and season with salt and black pepper.

AUTUMN SQUASH AND SWEET POTATO SOUP RECIPE

Steps:

• Preheat oven to 400°F and set out a large baking sheet.
• To a large mixing bowl, add vegetables from the roasted vegetables section of ingredients (butternut squash, sweet potato, half an onion, 1 carrot and garlic).
• Add oil, salt and pepper and stir to combine well. Transfer vegetables to baking sheet, then bake in preheated oven for 30-45 minutes, or until vegetables are tender and golden brown. Stir halfway through baking.
• Start this process during the second half of the vegetables roasting, when you have about 10 minutes left.
• Add butter to a large dutch oven or stockpot (whatever you would normally cook a big batch of soup in), and heat over MED HIGH heat.
• Once melted, add diced onion, diced carrot, and diced celery. Sprinkle with salt and pepper and stir.
• Cook for 3-5 minutes, stirring occasionally, until vegetables are softened and lightly golden.
• Stir in cinnamon, rosemary, sage and nutmeg.
• Add roasted vegetables from the baking sheet, then pour in chicken broth.
• Use an immersion blender to puree the soup until smooth or desired texture is reached.
• Continue heating until hot throughout (this time will vary from person to person), mine just took about 5 minutes. Taste, and add salt and pepper if necessary.
• Serve hot, with an optional swirl of heavy cream or sour cream, and/or topped with any desired toppings.

ROASTED BUTTERNUT SQUASH & SWEET POTATO SOUP

Steps:

• 1. Preheat oven to 375 F, scrub squash and sweet potato.
• 2. Cut the squash & sweet potato in half, lengthwise, scooping out the seeds of the squash.
• 3. Rub the cut sides with a little oil, and sprinkle salt & pepper, then place cut side-down on a baking sheet and bake for 20-30 minutes or until tender when pierced with a fork (if using fresh garlic cloves instead of jarred minced garlic, add these as well to the baking pan).
• 4. While baking the vegetables, heat butter in a pot and add the onion or shallots and garlic and cook until just soft.
• 5. Remove squash and sweet potato from the oven, and set aside to let rest until cool enough to handle with your hands.
• 6. Scoop out the flesh from the potato and squash, and remove all the skin.
• 7. Place veggies into the pot with the broth, and cook for 10-15 minutes until the potato & squash is even more tender.
• 8. Remove the pot from the heat, allowing the veggie & broth mix to cool down a bit, then in batches, run the broth and vegetable mixture through the food processor or blender until pureed to a smooth consistency.
• 9. Return the mixture to the pot, Reduce heat and stir in milk, adding salt & pepper to taste.
• 10. Simmer for about 5-10 minutes until heated through, and serve.

ROASTED BUTTERNUT SQUASH-SWEET POTATO SOUP WITH SOUR CREAM RECIPE - (4/5)

Steps:

• Preheat an oven to 425 degrees. In a large bowl, combine the sweet potatoes, squash, onion, thyme, and sage. Add the olive oil and toss to coat all the vegetables evenly with the oil. Spoon the mixture onto a large baking sheet, spreading out the vegetables in a single layer. Roast the vegetables, stirring twice, for 35 to 40 minutes, or until caramelized. Use long oven mitts to protect your hands when stirring. Remove from the oven and place half of the vegetables in a food processor fitted with the metal blade. Add 2 cups of the chicken stock and process until smooth. Place in a large saucepan and repeat with remaining vegetables and 2 cups of the stock. Add the remaining 1 cup stock, the nutmeg, salt, and pepper to the soup, and bring to a sinuner over medium heat. Taste for seasoning. Meanwhile, prepare the Herbed Sour Cream: In a small bowl, stir together all the ingredients. Taste for seasoning. To serve, ladle the soup into bowls. Swirl a spoonful of the Herbed Sour Cream into each bowl and sprinkle with the thyme. Serve immediately. Advance Preparation: Can be prepared up to 1 day ahead, covered, and refrigerated. Reheat gently. This soup also freezes well for up to 1 month. Adjust the seasonings when you reheat the frozen soup. This recipe yields 6 servings.

BUTTERNUT SQUASH SOUP WITH SOUR CREAM

Steps:

• Heat oil in large saucepan on medium heat. Add squash, onions and garlic; cook 5 min. or until crisp-tender, stirring occasionally. Stir in allspice; cook and stir 1 min.
• Add bouillon and water. Bring to boil; cover. Simmer on low heat 15 min. or until squash is tender. Process, in batches, in food processor until smooth. Return to saucepan; cook until heated through, stirring occasionally.
• Ladle into 8 bowls. Top with sour cream.

SWEET ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Vegetables -- Roast the vegetables. Preheat the oven to 425 and place the cut squash, leeks and onion on a cookie sheet lined with oil. Drizzle with olive oil, salt and pepper and cook until tender and golden brown. The leeks and onion will be done quicker than the squash. Once done remove from the pan and transfer to a large pot.
• Making the soup -- in the large pot with the squash leeks (white parts only), and the onion, add the garlic, chicken broth, beer, and evaporated milk and puree with an immersion blender. You can also use a regular blender for this. Whether you blend it in the pot or a blender once back in the pot add, add the heavy cream, salt and pepper, fresh sage, maple syrup, and nutmeg. Now just reheat and get ready to eat.
• Garnish -- with a dollop of sour cream, some crispy maple bacon bits, fresh chives, and a baguette that you toasted and then with melted gruyere or swiss cheese. Just makes the soup perfect.