Time 50m Yield 4 servings Number Of Ingredients 10 Steps:
Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired. Cook’s Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.
Time 1h5m Yield 8 Number Of Ingredients 15 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside. Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot. Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream.
Time 35m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Trim edges of squash, cut into four pieces, remove seeds. Steam 12-15 minutes until soft. Scrape the squash from the skin into a blender, add ginger and 2 1/2 cups milk; purée. Sauté onion, celery and garlic in 3 teaspoons olive oil until onions are soft. Reduce heat to low, stir in Cajun spice mix. Stir for 30 seconds, add squash purée and remaining milk. Bring to a boil, simmer for 15 minutes. Add corn and green beans and continue to simmer. Stir in basil. Season with salt to taste.
Yield 4 to 6 servings Number Of Ingredients 10 Steps:
Melt the butter in a large stockpot over moderate heat. Add the onion and saute until soft, about 5 minutes. Add the tomato, garlic, jalapeno and salt and cook 1 to 2 minutes longer. Add the squash and stock and simmer, covered, for about 20 minutes, or until the squash is falling apart and soup is thickened slightly. Puree soup with an immersion blender, or use a blender and return soup to a clean pan. Add the milk and heat gently. Stir in the cheese and adjust the seasonings.;
Time 2h25m Yield 6 Number Of Ingredients 9 Steps:
Preheat oven to 400 degrees F (200 degrees C). Place squash, cut-side down, in a baking pan and add 1-inch of water. Cover pan with aluminum foil. Bake squash in the preheated oven until tender, about 1 hour. Cool until able to handle, about 15 minutes. Scoop flesh into a bowl and discard squash skin. Melt butter in a large pot over medium heat. Cook and stir onion, celery, poblano pepper, and jalapeno pepper in hot butter until softened but not browned, about 15 minutes. Stir chicken broth, cooked squash, and salt into onion mixture; bring to a boil. Reduce heat to low and simmer until flavors blend, about 30 minutes. Blend soup with an immersion blender or in batches in a blender until smooth. Stir brown sugar into soup; simmer for 10 minutes. Adjust brown sugar to taste.
Yield Servings: Makes 4 servings Number Of Ingredients 13 Steps:
Make soup: In large saucepan over moderately high heat, melt butter. Add shallots and sauté until translucent, about 3 minutes. Stir in squash and stock and bring to boil. Reduce heat and simmer, uncovered, until soup thickens, about 30 minutes. While soup simmers, make pumpkin seeds: In small skillet over moderately high heat, heat oil. Add pumpkin seeds and cook, stirring constantly, until seeds begin to pop, 1 to 2 minutes. Stir in cumin and cayenne pepper and continue to cook, stirring, until fragrant, about 30 seconds. Transfer to bowl and season with generous pinch of kosher or coarse sea salt. Finish and serve: When soup has thickened, remove from heat and stir in lime zest and juice. Season with kosher or fine sea salt and freshly ground black pepper. Ladle into bowls, garnish with pumpkin seeds, and serve.
Time 45m Yield 6 servings. Number Of Ingredients 14 Steps:
In a large saucepan, saute the celery, onion and garlic in butter until tender. Stir in flour until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the squash, parsley, salt, savory, rosemary and nutmeg and pepper. Simmer, uncovered, for 10 minutes or until heated through. Cool slightly., In a blender, process soup in batches until smooth. Return to the pan and heat through. Gradually stir in cream. Cook 5 minutes longer, stirring occasionally.
Time 10m Yield Serves 6 Number Of Ingredients 9 Steps:
Combine the squash, olive oil, red pepper, cumin, coriander, turmeric and 1 1/2 cups water in a pot with a large pinch of salt. Bring to a boil, then simmer, covered, until the squash is very tender. Once the squash has cooled, purée it in a blender on high for 30 seconds. Pass through a fine-mesh sieve. When completely cool, season to taste with the lime juice, salt and pepper. Ladle into bowls, and garnish with mint and a few drops of olive oil.
Time 1h25m Yield 8 servings Number Of Ingredients 11 Steps:
Preheat oven to 375 degrees. Place squash on a baking sheet, cut side down. Bake until very tender, about 1 hour. Let cool slightly. While squash is roasting, melt butter in a medium saucepan over medium heat. Add onion, sage and allspice. Reduce heat to low, cover and cook until onions are tender, about 10 minutes. Uncover. Stir in apple and broth. Bring to a simmer and cook until apple is tender, about 15 minutes. Scoop out the squash pulp and add it to the pan. Simmer for 5 minutes. Let soup cool slightly. Working in 2 batches, puree the soup in a blender, holding the lid down firmly with a kitchen towel to prevent the steam from pushing it off. Strain through a fine-mesh sieve. When ready to serve, heat soup over medium heat until it just reaches a simmer. Add lemon juice, salt and pepper. Ladle into hot soup bowls and garnish with walnuts.
Time 1h30m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
Heat oven to 400. Cut the squash in half, seed it, and quarter it. Brush well with olive oil and season liberally with salt and pepper. Place cut side up in a baking dish and roast until squash is soft and browned at the edges, 45 minutes-1 hour. When squash is tender throughout, scoop flesh from skin and set aside. These steps can be done ahead of time and frozen for later use. Cook onion in butter over medium low heat until soft. Onion should be sweated, not cooked till brown or caramelized. Add the garlic and cook for one minute. Add the wine and cook, stirring frequently, until reduced to nearly dry (about ten minutes). Combine the herbs and spices (thyme through fresh parsley) in a cheesecloth bundle/bouquet garni, add it to the pot. Add the squash pulp to the pot. Gradually add the chicken stock to desired thickness (you may not need all 4 cups), and bring to a boil. Reduce heat to simmer, season with salt and pepper to taste. Simmer soup for 20 minutes. Remove cheesecloth bundle/bouquet garni, and puree soup with hand blender or food processor until it is the desired consistency. Serve hot.
