Fabios Creamless Creamy Squash Soup Recipes

Steps:

• In a Dutch oven, heat oil over medium heat. Add onions, celery and carrots; cook and stir until onion is tender, 6-8 minutes. Stir in butternut squash, sweet potato and summer squash. Cook and stir until squash and potato are lightly browned, 5-7 minutes. Add garlic; cook 1 minute longer., Add broth, savory and pepper; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 20-25 minutes., Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to pan; heat through. If desired, serve with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Steps:

• Place the summer squash, zucchini, vegetable stock, half-and-half, and tarragon into a large soup pot; bring to a boil, reduce heat to a simmer, and cook until the vegetables are tender, about 10 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until nearly smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• Sprinkle the Cheddar cheese into the hot soup, and allow to melt; stir until thoroughly mixed. Stir in the lemon juice, and top with a sprinkling of tarragon to serve.

Steps:

• Cut squash into 1-inch chunks (I cut out this step by getting a bag precut squash).
• In large pot melt butter. Add onion and cook until translucent, about 8 minutes.
• Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.
• Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Steps:

• Heat oil in 3-quart heavy saucepan over low heat. Add celery, carrot and onion and cook, stirring occasionally, until tender but not browned, 10-12 mins. Stir squash, potatoes, peperoncino and sea salt into onion mixture, then stir in 3 1/2 cups boiling water and simmer, covered, until vegetables are very tender, about 20 mins. Meanwhile, for the croutons, preheat broiler. Lightly butter one side of each slice of baguette and place, butter side up, on baking sheets. When broiler is ready, bake 1 minute, then remove. Flip over each slice and top with Gruyere, sage and thyme. Bake 1-2 minutes more, until cheese melts slightly. Remove and cool. When vegetables are tender, remove and discard peperoncino (if using). Puree soup in batches in a blender, adding water as necessary to thin consistency. Serve soup warm, drizzled with olive oil and garnished with thyme and croutons.