Butternut Squash Soup With Hazelnut Creamer Recipes

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:

• Preheat the oven to 325 degrees. Using a large, heavy knife, split the squash in half and scrape out the seeds and discard them. Place the squash halves on a baking sheet, season with salt and pepper and roast until very tender, about 1 hour. Use a spoon to scrape out the flesh; set aside, discarding the skin.
• In a large pot set over medium heat, melt the butter. Add the onion and garlic and cook, stirring frequently, until the onion just turns golden, 6 to 7 minutes. Add the stock and squash and cook, uncovered, for 25 minutes. Allow to cool.
• Working in batches, puree the soup in a blender or food processor and return it to the pot. Stir in the milk and cream and reheat. Season to taste with salt and pepper and serve garnished with red onion and chervil.

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.

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.