The Very Best Butternut Squash Soup Everrr Recipes

THE BEST BUTTERNUT SQUASH SOUP EVER

Steps:

• Preheat oven to 400 F
• Place squash halves on a greased large baking sheet. Rub the squash with oil and then Sprinkle squash with cinnamon and baked covered with foil for about 45 minutes to an hour (when you insert a fork, it should be soft.
• In a stockpot, heat oil over medium. Sauté the onions for about 5 minutes. Add the chilli flakes and sauté for another 2-3 minutes. Add ginger, garlic, salt and sauté for another 2 minutes.
• When squash is ready, remove from oven and let cool for 10 minutes or so. Scoop out the squash - it should be very easy to remove from the skin. If not, you didn't cook it long enough. Add Squash to the stockpot with the sauteed onions and other spices and along with the 8 cups of veggie stock. Simmer for about 15 minutes while stirring every so often to allow flavours to combine and deepen. Add the maple syrup.
• Transfer the soup in a blender or keep the soup in the stock pot and use an immersion (hand) blender and blend until smooth- I wanted mine extra smooth so I blended for at least 5 minutes until it was velvety smooth.
• Add coconut milk and blend for another 10-20 seconds or so.
• Return to the pot and warm again and serve. Test it out and add more spice and salt and pepper if needed.

THE VERY BEST BUTTERNUT SQUASH SOUP!!!!! EVERRR!!!!

Steps:

• Heat oil on medium and saute onion, garlic, ginger until soft and golden (about 3, 5 min - make sure not to burn the garlic!).
• Add cumin and mustard seed and saute until you hear the seeds pop (30-60 sec), then stir in the cubed squash and toss to coat, then add stock, bring to a boil and cover.
• Reduce heat and let simmer until the squash is soft and tender. At this point, you want to add the salt and pepper to taste.
• You want to turn heat off and let cool before you puree. Once cooled, this is where you need a blender and an extra pot. You want to place around 3-4 ladles of the soup in the blender - don't fill all the way - and puree, then place in the new pot. Once all the soup is pureed, put back on medium low heat.
• Stir in the cream (make sure you stir enough to get the cream incorporated, otherwise it will curdle).
• Then add your corn and red pepper. Stir occasionally for 5 minutes and VOILA!

MOOSEWOOD'S BUTTERNUT SQUASH SOUP WITH SAGE

Steps:

• Preheat the oven to 400°F.
• Brush the bottom of a baking pan with olive oil and set aside. Cut the squash through the stem ends into halves, prick the skin in several places with a knife, and scoop out the seeds with a spoon.
• Brush the cut surfaces with about a tablespoon of the olive oil.
• Put the garlic inside the squash cavities and place halves in the pan cut side down.
• Add the onions to the pan and brush with remaining olive oil. Pour the water into the bottom of the pan, cover with aluminum foil, and bake for 50 minutes.
• Uncover and bake for 5-10 minutes more or until the squash is tender and the onions are soft.
• When the squash is cooled enough to handle, scoop out the flesh.
• Squeeze the garlic cloves out of their skins and discard the skins.
• In batches in a blender, combine the baked vegetables, apple juice or stock, thyme, nutmeg, salt and pepper and puree until it is smooth. (If you are making this ahead - chill here - and when ready go to the next direction).
• Pour the soup into a pot and heat gently.
• In a small skillet, melt the butter and saute the sage leaves until dark and curled.
• Garnish each bowl of soup with the sage leaves.