Butternut Squash Soup The Chew Recipe 55

Steps:

• For the Soup: In a dutch oven over medium heat, add the olive oil. Once hot, add the onions, cardamom cloves and garlic, cooking until tender, about 6-8 minutes. Add the carrots, apple, butternut squash and spices, stirring to coat all sides, remove the cardamom cloves, season with salt and pepper, and then add the water. Bring to a boil. Once boiling, reduce heat to simmer, and cover partially. Cook until squash is tender, about 20 minutes. Remove from heat and allow to cool slightly. Adjust seasonings if necessary, and puree in batches until smooth. Serve garnished with spiced pecans. 1/2 teaspoon Chili Powder 1/2 teaspoon Paprika 1/2 teaspoon Cumin 1/2 teaspoon Cayenne Pepper 1/4 teaspoon Black Pepper 1 teaspoon Extra Virgin Olive Oil 1 teaspoon Agave instructions For the Spiced Pecans: Thoroughly mix together all ingredients except the pecans. . 1 cup Raw Pecans instructions In a dry skillet over medium-high heat, toast the pecans, stirring constantly, until fragrant, about a minute. .step 6ingredients instructions Remove from heat, and carefully add the spiced mixture, tossing to coat evenly. Allow to cool. .

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.

Steps:

• In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.

Steps:

• Preheat oven to 350°. Cut squash into eight large pieces. Place cut side up in a 15x10x1-in. baking pan. Cut 1/4 in. off tops of onion and garlic bulbs (the end that comes to a closed point)., Place cut side up in baking pans. Brush with oil; sprinkle with thyme. Cover tightly and bake 1-1/2 to 2 hours or until vegetables are very tender. Uncover and let stand until lukewarm. , Remove peel from squash and onions; remove soft garlic from skins. In a large bowl, combine vegetables, broth and cream. Puree in small batches in a blender until smooth; transfer to a large saucepan. Add parsley, salt and pepper; heat through (do not boil). Garnish with thyme if desired.