Butternut Squash And Parmesan Soup Recipes

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.
• In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.
• In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.
• Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
• Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.

Steps:

• Place squash in a 15x10x1-in. baking pan lightly coated with cooking spray. Drizzle with 1 tablespoon oil; sprinkle with pepper. Toss to coat. Bake, uncovered, at 425° for 30-35 minutes or until tender, stirring every 15 minutes. Set aside., In a Dutch oven, saute the onion, celery and sage in remaining oil until tender. Stir in the broth and squash. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes to allow flavors to blend. Cool slightly., In a blender, puree soup in batches until smooth. Return to the pan; heat through., For croutons, in a small bowl, combine the cheese, oil, sage and garlic. Add bread cubes and spritz with cooking spray; toss to coat. Place on a baking sheet coated with cooking spray., Bake at 425° for 5-8 minutes or until golden brown, stirring occasionally. Sprinkle each serving of soup with croutons and additional cheese if desired.

Steps:

• Melt the butter in a large stock pot over medium heat. Add the onion, celery, leeks and garlic and cook them until they are soft.
• Add the vegetable or chicken stock, Parmesan pieces or rinds and simmer 15 to 20 minutes. Add the butternut squash, sage, bay leaf, salt, pepper, nutmeg and cayenne. Cook until the squash is tender (about 10 to 15 minutes).
• Remove the bay leaf and the cheese and puree one quarter of the soup in a food processor and return it to the stock pot (the cheese -- not the rind -- can be crumbled or grated as a garnish for the soup). Heat through and correct seasoning. Garnish the soup with scallions and serve. Pass the freshly grated Parmesan separately.

Steps:

• Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion; cover and cook until soft, stirring occasionally, about 7 minutes. Add chopped sage; stir 1 minute. Add squash and broth. Increase heat to high and bring to boil. Reduce heat and simmer until squash is tender, about 25 minutes. Cool slightly. Puree soup in batches in blender until smooth. Return soup to pot. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
• Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add sage leaves and sauté until brown and toasted, about 2 minutes.Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves.

Steps:

• Heat the olive oil in a large soup pot over medium heat. Add the onions and 1 teaspoon of the salt and saute, covered, until the onions are translucent and sweaty, achieving no color, about 10 minutes. Add the garlic about halfway through sweating the onions.
• Add the apples, curry powder, and cayenne and cook for 2 to 3 minutes to extract the apple flavor and bloom the spices. Season with salt.
• Add the squash and stock, season with the remaining 1 teaspoon salt, and stir to combine. Bring to a boil, turn down the heat to maintain a low simmer, and cook, uncovered, for 30 to 45 minutes (checking after 15 minutes), or until the squash is fork-tender.
• Add the cream, stir, and cook for 2 minutes more.
• Remove from the heat and let the soup cool until you can safely transfer it to a blender or food processor, working in batches as needed and adding water as needed to achieve the correct consistency.
• Return the pureed soup to the pot to reheat, then serve, or transfer to containers, cool, seal tightly, and store in the fridge or freezer.

Steps:

• Place squash and water in a large microwave-safe bowl. Microwave, covered, on high 15-17 minutes or until tender; drain., Preheat broiler. Transfer squash to a greased 15x10x1-in. baking pan. Toss bread crumbs with cheese, salt and pepper; sprinkle over squash. Broil 3-4 in. from heat 1-2 minutes or until topping is golden brown.

Steps:

• Heat oven to 375°F. Spray 2-quart casserole with cooking spray.
• In large bowl, stir together squash, 1 cup brown sugar, the half-and-half, melted butter, eggs, salt, cinnamon, allspice, cloves and vanilla until well blended. Spoon into casserole.
• In small bowl, mix flour and 1/4 cup brown sugar. Cut in butter, using pastry blender or fork, until crumbly. Stir in pecans. Sprinkle over squash mixture.
• Bake uncovered 40 minutes or until edges are lightly browned. Let stand 5 minutes before serving.

Steps:

• Gently fry onions, garlic, and chili flakes in olive oil in a large saucepan for about 10 minutes, or until soft and golden.
• Meanwhile cut off the tough skin of the butternut squash. Scrape out and discard the seeds, then roughly chop the flesh and stir it into the sauteed onions. Cover and continue to cook, stirring occasionally, until the squash begins to soften.
• Add the stock, herbs, and parmesan rind and simmer gently for 45 minutes, or until the squash is meltingly soft.
• Discard the herbs and Parmesan rind, scraping any gooey cheese into the soup.
• In a blender, (careful with the hot liquids) process the soup, add the creme fraiche, and season to taste.
• Serve piping hot with Parmesan cheese shavings.