Butternut Squash Soup With Hazelnut Cream Recipes

Steps:

• In a small saucepan, saute onion in butter until tender. Add squash and potato; cook and stir for 2 minutes. Add the water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender., Cool slightly. In a blender, cover and process soup until smooth. Return to the pan; stir in milk and heat through.

Steps:

• In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
• Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Toss butternut squash, olive oil, salt, and black pepper together in a bowl. Place on a baking sheet.
• Bake in the preheated oven until tender, about 1 hour.
• Transfer baked squash to a 4-quart pot and add chicken stock until level with squash. Add ginger and nutmeg and bring to a simmer, about 15 minutes.
• Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Add creamer and stir to combine.

Steps:

• In a saucepan over medium heat, warm the cream until steam starts to rise.
• Remove from the heat, add the hazelnuts and let cool.
• Season with salt and pepper.
• Refrigerate for 1 hour.
• In a soup pot over medium heat, melt the butter.
• Add the onion and sauté, stirring occasionally, until tender and translucent, 4 to 6 minutes.
• Add the 2 cups stock and the squash puree and bring to a simmer, stirring, then reduce the heat to medium-low.
• Cook, stirring, for 12 to 15 minutes.
• Using a blender or stick blender, puree the soup, adding more stock if the soup is too thick.
• Season with salt, pepper and nutmeg.
• Whisk the hazelnut cream until lightly foamy.
• Ladle the soup into 4 bowls and garnish with the hazelnut cream.

Steps:

• Melt butter in heavy large saucepan over medium-high heat. Add squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes. Mix in apples, thyme and sage. Add stock and 1 cup cider and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
• Working in batches, purée soup in blender. Return soup to pan. Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour cream in small bowl. Whisk in reduced cider. (Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.)
• Bring soup to simmer. Mix in whipping cream. Ladle soup into bowls. Drizzle with cider cream. Top with chives.