Time 40m Number Of Ingredients 14 Steps:
In a large pot, melt butter over medium heat. Add brown sugar and spices to melted better and stir for 1 minute. Add chicken stock and apple cider. Bring to a boil. Add squash and carrots. Sprinkle with salt and pepper. Cover and simmer for 30 minutes, or until squash and carrots can easily be poked with a fork. Check liquid in the pot while simmering. Add more chicken stock if necessary. Pour all the contents of the pot into a blender. Puree until mixture is smooth. Blend in 1 cup of heavy cream. Gradually add more until the mixture reaches the consistency of a creamy soup. Pour the contents of blender back into the pot and keep warm until ready to serve. After serving soup into individual bowls, garnish with croutons and chopped pecans.
Time 35m Yield 2 servings. Number Of Ingredients 9 Steps:
In a small saucepan, saute onion in butter until tender. Add squash and potato; cook and stir for 2 minutes. Add the water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender., Cool slightly. In a blender, cover and process soup until smooth. Return to the pan; stir in milk and heat through.
Time 25m Yield 4 Number Of Ingredients 10 Steps:
Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat. Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.
Yield 8 Number Of Ingredients 14 Steps:
Heat oil over medium-high heat in a large, deep saute pan until shimmering. Add butternut squash, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes. Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer. Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender, about 10 minutes. Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid’s pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To ‘clean’ the canister, pour in a little half-and-half, blend briefly, then add to the soup.) Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Time 55m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Cut up celery, carrot and onion. Cut up the squash and potatoes into cubes, about 1 inch. Cook celery, carrot and onion over low heat in the olive oil, about 10 minutes. Add squash, potatoes and the 4 cups of water. Simmer, covered until vegetables are tender, about 20 to 25 minutes. Let soup cool a bit, then put into a food processor or blender and puree.
Time 55m Yield 6-8 serving(s) Number Of Ingredients 5 Steps:
Pepper, sour cream and Worcestershire sauce to personal taste. Dice up the squash and mix with the carrots, onions, broth and salt. Add pepper here if desired. Bring to a boil and then simmer for 30 to 40 minutes till all is tender. Next blend to a smooth cream. Add the Worcestershire sauce and cream to taste. Thats it! Simple and good. Geo.
More about “creamy butternut squash soup recipes”
Time 55m Yield 6 servings (1-1/2 quarts). Number Of Ingredients 9 Steps:
Place the first five ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, 40-45 minutes or until squash and potatoes are tender., Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan. Stir in cream, salt and pepper; heat through. If desired, sprinkle servings with parsley.
