Time 1h20m Yield 8 Number Of Ingredients 10 Steps:
Preheat oven to 425 degrees F (220 degrees C). Spread butternut squash cubes onto a baking sheet; season with 1 teaspoon salt and cinnamon. Roast squash in preheated oven until fork-tender, about 30 minutes. Melt coconut oil in a large pot over medium-high heat. Stir curry powder and a few dashes salt into the oil. Saute apple and onion in the seasoned coconut oil until softened, about 10 minutes. Pour vegetable broth and almond milk into the pot; add butternut squash and bring the liquid to a boil. Reduce heat to medium-low and simmer about 20 minutes; season with salt. Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.
Time 2h Yield 6-8 serving(s) Number Of Ingredients 12 Steps:
Cut the squashes in half vertically and arrange them face-up on a sheet pan. Drizzle 1 tablespoon of olive oil on top of the squash and bake in the oven at 400 degrees for about an hour. Remove the squash when it’s tender and soft. Set aside to cool. Chop up the onion, garlic, and jalapeño and put them in a big soup pot with the other tablespoon of olive oil over medium heat. Saute for about 10 minutes until the vegetables begin to soften, stirring frequently. Add in the vegetable stock, coconut milk, and a sprinkle of salt and pepper. Chop up the sage and thyme and add it to the pot and stir. Remove the squashes from their skins by either scooping out the flesh or cutting into big moons and slicing like a cantaloupe. Drop the cooked squash into the soup. Pour in the maple syrup (optional) and stir. Puree the soup with an immersion blender or with your food processor or blender. When the soup is smooth, it’s ready to eat. Adjust seasonings to your taste. Tip 1: Try adding a little curry powder to this recipe for an extra kick of flavor. I love curry seasonings in squash soup, and I bet it would be a nice addition if you’re a curry lover. Tip 2: This makes a pretty thick soup. If you like it a little thinner, you can always increase the amount of vegetable stock in the recipe. Autumn Squash Soup.
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 35m Yield 6 serving(s) Number Of Ingredients 14 Steps:
Cook the squash-I boil it for this recipe and use the broth in place of the water called for. Saute the chopped onion in the oil with the spices and bay until onion is translucent. Add the carrot and celery and the squash water. Cover and simmer until carots are tender. REmove bay leaves Puree the veg and squash, whisk in juices return to a simmer, taste and add salt and pepper.
Time 45m Yield 8 servings Number Of Ingredients 13 Steps:
Melt the butter in a large pot over medium heat, then add the garlic and onion and sauté for 1-2 minutes, until the onion is translucent. Add the potato, celery, carrot, salt, and pepper. Sauté for 3 minutes. Add the butternut squash, broth, water, bay leaf, and thyme and stir. Bring to a boil. Cover and reduce the heat to low. Simmer for 25-30 minutes. Remove the thyme stems and bay leaf. Use an immersion or countertop blender to blend the soup until smooth. Let cool for 2 minutes, then serve. Enjoy!
Time 1h10m Yield 4 Number Of Ingredients 8 Steps:
Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
