Butternut Squash And Leek Soup Recipes

Steps:

• Heat 2 teaspoons oil in large stockpot over medium heat. Add carrots, leeks, and onions. Cook and stir until softened and no longer crispy, 5 to 10 minutes. Add squash; saute for 2 to 3 minutes. Add water and bring to a boil. Reduce heat to medium and cover.
• Heat 2 teaspoons oil in a skillet over medium heat. Gently fry bread until browned, 3 to 5 minutes. Add bread to the stockpot; stir in allspice and ginger. Cook, covered, until squash has softened, about 30 minutes.
• Meanwhile, heat remaining oil in a frying pan over medium heat. Add apple and brown sugar. Fry until apples are well browned and start to form a crispy crust, 10 to 15 minutes.
• Puree the contents of the stockpot using an immersion blender until smooth and free of chunks. Garnish soup with the caramelized apples.

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the leeks and cook, stirring, until tender, 3 to 5 minutes. Add the potato, bay leaf, garlic, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and 1 cup of water and bring to a simmer.
• Add the butternut squash and simmer until the vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and let cool at least 5 minutes. Remove and discard the bay leaf and rosemary and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
• Add the cream and chopped rosemary and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper. Serve hot and garnish with more rosemary leaves and a drizzle of olive oil.
• Note: When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

Steps:

• Cut squash into half lengthwise, clean out seeds and place skin up on a baking dish, bake at 400 for about 45 minute allow to cool, peel off skin and cut into large chunks.
• In a large pot, saute the onions, ginger, leeks, and garlic in the butter until soft.
• Add the chicken stock, and wine (if using,or increase chicken stock) and simmer about 20 minute.
• Transfer to a large bowl or measuring cup.
• Fill blender or food processer with 1/2 stock and 1/2 squash.
• (This took me 3 batches) Puree.
• Return to pot and add salt, pepper to taste.
• Simmer about 20 minute Freezes well.

Steps:

• Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap in foil and bake at 350° for 1 hour. Cool 10 minutes.
• Separate cloves and squeeze to extract garlic. Discard skins.
• Heat oil in a large saucepan over med-high heat.
• Add leek & sauté for 5 minutes or until tender.
• Stir in garlic, squash, water, broth, salt & pepper. Bring to a boil.
• Reduce heat and simmer for 10 minutes or until squash is tender.
• Place half the mixture in blender. Remove the center piece on blender lid to allow steam to escape. Cover the opening with a towel and blend until smooth.
• Repeat for remaining mixture.