Cream Of Butternut Squash And Cranberry Soup Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Brush cut side of butternut squash with olive oil and place on a baking sheet, cut-side down.
• Bake in the preheated oven until peel is crinkly and butternut squash is soft, about 40 minutes. Scrape flesh into a bowl with a spoon and set aside.
• Melt butter in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Add squash flesh, 2 cups hot broth, and ginger. Season with ginger, curry, cumin, sugar, salt, and pepper. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes.
• Puree soup with an immersion blender until smooth. Add more hot broth for a thinner soup. Stir in cream and season to taste with sugar, apple cider vinegar, cayenne pepper, and salt.

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:

• Place the first five ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, 40-45 minutes or until squash and potatoes are tender., Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan. Stir in cream, salt and pepper; heat through. If desired, sprinkle servings with parsley.

Steps:

• For the butternut squash soup: Preheat the oven to 350 degrees F.
• Cut the squash in half and take out the seeds. Place on a sheet pan skin-side up and roast until soft, 40 to 50 minutes. Let cool.
• Combine the milk, cream, juice, cinnamon, allspice, cloves, nutmeg and some salt in a large pot over high heat and bring to a simmer. Remove from the heat.
• Scoop the pulp out of the squash and add it to the liquid. Stir well, bring back to a simmer and then turn off. In small batches, add the soup to a blender and puree until smooth, or use an immersion blender and blend fully.
• For the vanilla oil: Split the vanilla beans lengthwise. Scrape out the seeds with a paring knife and reserve.
• Place the vanilla pods and beans in a small saucepan with the oil. Bring the mixture to a simmer and then turn off the heat. Cool to room temperature and refrigerate. Strain before serving.
• For the pickled cranberries: Place the cranberries in a heatproof bowl. Bring the cranberry juice and vinegar to a simmer in a small saucepan. Pour the liquid over the cranberries and cool to room temperature.
• Garnish each serving of soup with 1 to 2 teaspoons of vanilla oil and a 1 to 2 tablespoons of the cranberries.

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:

• Heat oil in large saucepan on medium heat. Add squash, onions and garlic; cook 5 min. or until crisp-tender, stirring occasionally. Stir in allspice; cook and stir 1 min.
• Add bouillon and water. Bring to boil; cover. Simmer on low heat 15 min. or until squash is tender. Process, in batches, in food processor until smooth. Return to saucepan; cook until heated through, stirring occasionally.
• Ladle into 8 bowls. Top with sour cream.