Time 1h10m Yield 6 to 8 servings Number Of Ingredients 14 Steps:
Preheat the oven to 400 degrees F. Divide the squash/pumpkin (cut-side up), garlic and onions between 2 sheet pans. (Keep the onions and garlic together.) Drizzle over the olive oil and rub to fully coat everything in the oil. Season with the sage, rosemary, thyme and some salt and pepper. Flip the squash so they are cut-side down and roast until fork-tender, 40 to 45 minutes. Allow the squash to cool slightly, about 5 minutes. While the squash cool, heat the stock and heavy cream in a large pot over medium heat. Add the roasted onions and garlic and bring to a simmer. Scrape out the flesh of the squash and add to the pot. Using an immersion blender, puree the soup to your desired consistency. Grate over the nutmeg to taste and adjust other seasonings, as needed. To serve, ladle the soup into bowls and sprinkle over the granola.
Time 2h40m Yield 8 to 10 servings Number Of Ingredients 15 Steps:
Preheat the oven to 350 degrees F. Cut the squash in half on the equator and remove the seeds with a spoon. Cut a flat spot on each end so the squash will sit flat. Line a baking sheet with aluminum foil and arrange the squash, cut side up. To 3 of the squash halves, add a peeled shallot and to the other 3 add 2 garlic cloves on each. Drizzle with 2 tablespoons of olive oil and season with 1 tablespoon each of the salt and freshly cracked pepper. Roast in the hot oven until very tender and starting to caramelize and collapse, approximately 1 hour. Remove from oven and when cool enough to handle, remove the squash from the skin. Reserve the roasted shallots and garlic with the squash. Can be done ahead. In a large Dutch oven, heat 1 tablespoon of the olive oil and 2 tablespoons of the butter over medium-high heat and when the butter is starting to foam, add the raw diced shallots and saute until they are starting to caramelize, about 5 to 6 minutes. Deglaze with 1/2 cup of the chicken stock and stir to remove any fond. Reduce the heat to medium-low and add in the reserved squash, roasted shallots and garlic and then the remaining chicken stock. Stir to combine, then puree with a stick blender. The mixture will be very thick. Add in the cayenne, white pepper and the herbs. Stir in the cream and Worcestershire sauce and heat slowly over medium-low heat. When the mixture comes to a slow simmer, mix again with the stick blender and stir in 1/4 cup of the Parmesan and turn heat to low. Serve with a fresh crack of black pepper, a nice drizzle of extra-virgin olive oil and a light sprinkle of remaining Parmesan. Ladle into soup bowls and serve.
Time 1h25m Yield 6 Number Of Ingredients 11 Steps:
Preheat oven to 400 degrees F (200 degrees C). Put squash into a baking dish with the cut side down. Pour enough water into the baking dish to cover the bottom. Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes. Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside. Melt butter in a pot over medium-high heat. Cook onion, carrot, and garlic in melted butter until soft, 5 to 7 minutes. Pour chicken stock into the pot; add the squash. Bring the mixture to a simmer and cook for 20 minutes. Pour 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 and return to pot. Stir half-and-half, nutmeg, and cinnamon through the blended soup; season with salt and pepper. Thin the soup with water if desired.
Yield Makes 8 servings (about 10 cups) Number Of Ingredients 15 Steps:
Roast squash: Preheat oven to 375°F. Cut off “tops” of squash (about 1 inch from stem end) and reserve. Scoop out seeds and discard. Cut a very thin slice off bottoms of squash to create a stable base. Brush “bowls” and tops all over with oil and sprinkle salt inside. Arrange squash bowls, with tops alongside, stem ends up, in 2 large shallow baking pans. Roast squash in upper and lower thirds of oven, switching position of pans halfway through baking, until flesh of squash is just tender, about 1 1/4hours total. Make soup while squash roast: Cook onion in oil in a 5-quart heavy saucepan over moderate heat, stirring occasionally, until softened. Add beets and apple and cook, stirring occasionally, 5 minutes. Add garlic and cook, stirring, 30 seconds. Add broth and 4 cups water, then simmer, uncovered, until beets are tender, about 40 minutes. Stir in vinegar and brown sugar. Purée soup in 3 batches in a blender until very smooth, at least 1 minute per batch (use caution when blending hot liquids), transferring to a large bowl. Return soup to pan, then season with salt and pepper and reheat. If soup is too thick, add enough water to thin to desired consistency. Serve soup in squash bowls.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
If you don’t have any pre-roasted Thanksgiving leftovers – Halve and scoop out the innards of 2 medium to large Acorn Squash. Roast them, cut side down in a 400 degree oven for about 45min or until tender when pierced with a fork. Remove from oven and allow to cool. When cool scoop out flesh and set aside. Heat the ghee or oil in a deep sauce pan on medium heat. When warm add the onions, 4 cloves of garlic, rosemary, thyme, and salt. Cook gently until the onions are translucent and just beginning to caramelize(about 8-10 minutes). At this stage add your scooped out squash and gently mash it with a wooden spoon until it is soft and broken up and entirely incorporated with the onion, garlic and herbs. Cook this mixture over medium heat for about 5 minutes or until squash is bubbling. Add the other two cloves of garlic, the broth and the milk. Gently mix all. If it is too thick add a little more milk and adjust seasonings. Allow this to gently simmer for about 5-8 minutes. Turn off the heat. Puree approximately half of the soup in a blender until smooth and add back to the pot. Mix thouroughly. Serve piping hot with little cubes of gruyere scattered over the top.
Number Of Ingredients 10 Steps:
Heat oven to 450 degrees. Cut acorn squash in half lengthwise, scoop out seeds, and place, cut side down, on a baking sheet coated with olive-oil cooking spray. Roast until tender, about 45 minutes. Combine chicken stock, apple cider, 1 teaspoon horseradish, salt, and pepper in a medium saucepan, and bring to a simmer. Scoop squash flesh out of skins, and place in the bowl of a food processor. Add 1 cup stock mixture, and puree until smooth. Stir squash mixture into pan with remaining stock, and keep soup warm. Peel and core apples, and cut into 1/4-inch dice. Transfer to a small bowl, add lemon juice and remaining 2 teaspoons horseradish, and toss to combine. Heat a medium sautepan coated with olive-oil cooking spray over medium-high heat. Add apple mixture, and saute until golden brown. Serve soup garnished with sauteed apple mixture and chopped parsley. Individually wrap 2 1/2 to 3 pounds beets in aluminum foil, leaving the skin on. Roast them in 450-degree oven until fork-tender, about 1 hour. When cool enough to handle, remove the skins by wiping the beets with a paper towel. Proceed with the acorn-squash soup recipe from step 2. Wrap about 3 pounds peeled and trimmed carrots in an aluminum foil packet. Roast them in 450-degree oven until fork-tender, about 45 minutes. Proceed with the acorn-squash soup recipe from step 2.
