EASY BUTTERNUT SQUASH AND PEAR SOUP
This soup is great for a cold fall day. I don't often cook using recipes so all amounts are my best guess but feel free to experiment - this recipe is great no matter what I seem to do with it. One helpful hint with the squash: It is really hard to peel so I do not peel it but instead roast it and then scoop the insides out into the soup. It's much easier that way! Serve topped with blue cheese crumbles and crusty bread on the side.
Provided by rxspo
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place butternut squash, onions, pears, tomatoes, and carrot in a large roasting pan. Drizzle olive oil on top. Season with pepper and nutmeg.
- Roast in the preheated oven until squash is easily pierced with a knife, 1 to 2 hours. Cool until squash is easily handled, about 10 minutes.
- Scoop flesh out of the squash with a spoon; place in a pot. Discard peel. Transfer roasted onions, pears, tomatoes, and carrot to the pot. Add 1 cup chicken stock. Puree mixture with an immersion blender until smooth.
- Stir remaining 1 1/2 cups chicken stock into the pot. Heat soup until warmed through, about 10 minutes. Season with salt.
Nutrition Facts : Calories 247.9 calories, Carbohydrate 46.7 g, Cholesterol 0.3 mg, Fat 7.6 g, Fiber 8.8 g, Protein 4 g, SaturatedFat 1.2 g, Sodium 334.3 mg, Sugar 18.6 g
BUTTERNUT SQUASH & APPLE SOUP WITH MELTED BLUE CHEESE
Provided by Shawn McClain
Categories Soup/Stew Milk/Cream Blender Fruit Roast Sauté Thanksgiving Vegetarian Blue Cheese Apple Butternut Squash Fall Double Boiler
Yield Makes 10 (first-course) servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Place squash cut side down on rimmed one-inch-deep sheet pan. Add 2 cups water and roast until squash is very tender, about 45 minutes. Remove from oven, drain off any remaining water, and let cool.
- Meanwhile, in heavy, 12-quart pot over moderate heat, melt butter. Add onions, garlic, celery, 3 tablespoons salt, and 1 teaspoon pepper and sauté until onions are soft, about 10 minutes. Add apples and sauté until tender, about 3 to 4 minutes. Add apple cider and bring to boil. Reduce heat and simmer uncovered until liquid is reduced by half.
- When squash is cool enough to handle, scoop out flesh and add to soup. Add stock and remaining tablespoon salt, raise heat to high, and bring to boil. Reduce heat and simmer uncovered until all vegetables are tender, about 25 minutes.
- In double boiler over medium heat, heat cheese and heavy cream, stirring occasionally, until melted, about 10 minutes. Keep warm.
- In dry, heavy, 9- to 10-inch cast iron skillet over moderate heat, toast pumpkin seeds, stirring constantly, until puffed and golden, 4 to 5 minutes. Transfer to bowl.
- Working in batches, purée soup in blender until very smooth, then return to pot. Set over moderate heat and return to simmer.
- To serve, ladle hot soup into bowls, drizzle with blue cheese mixture, and sprinkle with toasted pumpkin seeds. Serve immediately.
BUTTERNUT SQUASH AND BLUE CHEESE SOUP
Categories Soup/Stew
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Place squash cut side down on rimmed one-inch-deep sheet pan. Add 2 cups water and roast until squash is very tender, about 45 minutes. Remove from oven, drain off any remaining water, and let cool. Meanwhile, in heavy 12-quart pot over moderate heat, melt butter. Add onions, garlic, celery, 1/2 T salt, and pepper. Sauté until onions are soft, about 10 minutes. Add 1.5 c stock. Reduce heat and simmer uncovered until liquid is reduced by half. When squash is cool enough to handle, scoop out flesh and add to soup. Add rest of stock, herbs, and remaining salt. Raise heat to high, and bring to boil. Reduce heat and simmer uncovered until all vegetables are tender, about 10-15 minutes. Add yogurt and cream, stirring occasionally until melted, about 10 minutes. Purée soup with immersion blender in pot. Serve immediately.
BUTTERNUT SQUASH WITH PECANS AND BLUE CHEESE
This has many strings to its bow: it serves as a vegetarian alternative to the Christmas/Thanksgiving turkey; it gussies up a plate of cold leftover turkey; it adds the right balance of mellow warmth and tang to any plain wintry dish; and it is a good whole meal on days when you just feel fleshed-out.
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise just keep the pieces uniformly small.
- Put into a roasting tin with the oil and strip about 4 stalks thyme of their leaves, sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over dried.
- Roast in the oven for about 30 to 45 minutes or until tender.
- Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese tossing everything together gently. Check the seasoning and add the last couple of stalks of thyme torn into small sprigs to decorate.
ROASTED PEAR-BUTTERNUT SOUP WITH CRUMBLED BLUE CHEESE
Make and share this Roasted Pear-Butternut Soup With Crumbled Blue Cheese recipe from Food.com.
Provided by Rachel Potachel
Categories Pears
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Wash produce.
- Core, peel, and quarter pears.
- Peel and seed butternut squash. Cut into 2" chunks.
- Core and quarter tomatoes.
- Using the white and light green parts only, half the leek length-wise. Slice and wash thoroughly.
- Mince garlic.
- Combine pears, squash, tomatoes, leek, garlic, oil, salt and pepper in a large bowl. Toss to coat.
- Spread evenly on a large rimmed baking sheet.
- Roast, stirring occasionally, until vegetables are tender, about 40 minutes. Let cool slightly.
- Place half the vegetables as well as 2 cups of broth in a blender and puree until smooth. Transfer to a large saucepan.
- Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in salt to taste.
- Cook the soup over medium-low heat, stirring until hot about 10 minutes.
- Garnish with cheese and chives.
Nutrition Facts : Calories 227.9, Fat 9.2, SaturatedFat 3.5, Cholesterol 11.3, Sodium 416.5, Carbohydrate 35.1, Fiber 6.3, Sugar 11.3, Protein 6
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