Time 1h45m Yield 2 litres, 6-8 serving(s) Number Of Ingredients 9 Steps:
Peel and pip the butternuts, and cut it into about 5cm square chunks. Peel and chop the onions quite finely. Chop the garlic very finely, or push through a garlic press. Halve the Jalapeno pepper or green chillies and scrape out all the pips. Chop the green flesh very finely. Put the onions, garlic and chillies into the melted butter in a saucepan on a moderate heat and cook until the onions are soft and transparent. Add the lemon juice and chicken stock and stir until well mixed. Add the water and the cubes of butternut, and simmer until the soup is thick and all the ingredients are well blended together, about 1 hour. Liquidise with a Bamix or a food processer. Serve hot. Swirl a tablespoon or two of fresh cream into the centre of each bowl of soup just before serving.
Time 45m Yield 4 to 6 servings (2 quarts) Number Of Ingredients 11 Steps:
For the soup: Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until beginning to soften, about 5 minutes. Add the squash and cook, stirring occasionally, until beginning to brown around the edges, 8 to 10 minutes. Add the garlic and cook for another minute. Pour in the chicken stock, add the thyme and sage and bring to a simmer. Simmer until the squash is very soft, 10 to 15 minutes. Stir in the heavy cream. Puree using an immersion blender. Season with salt and pepper. Serve immediately, or let cool completely, pour into freezer bags, label and freeze. For the topping: When read to serve, mix together the cream and sour cream in a small bowl. Drizzle designs over the soup with the mixture.
Time 50m Yield 6 Number Of Ingredients 9 Steps:
In a large microwave safe dish combine squash, onions and butter. Cover and microwave on high for 4 minutes. Peel squash. Stir in broth and cook on high for another 20 to 25 minutes, or until squash is tender. Puree squash, onions and broth in a food processor or blender. Add cream, salt and pepper, and microwave on high for another 3 to 4 minutes, or until heated through. Flavor with nutmeg, cloves and cinnamon to taste.
Time 1h5m Yield 8 servings. Number Of Ingredients 14 Steps:
In a large saucepan coated with cooking spray, cook onion and celery in butter until tender. Stir in the broth, sugar, bay leaf, salt, ginger, turmeric and cinnamon. Add the squash and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Remove from the heat; cool slightly. Discard bay leaf. In a blender, puree vegetable mixture in batches. Return to the pan. Stir in milk and sherry; heat through (do not boil).
More about “butternut soup recipes”
Time 35m Yield 10 servings (2-1/2 quarts). Number Of Ingredients 7 Steps:
In a 6-qt. stockpot, combine first six ingredients; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 15-20 minutes., Puree soup using an immersion blender. Or, cool slightly and puree, soup in batches in a blender; return to pan and heat through. If desired, serve with sour cream and chives.
