HIDDEN VALLEY® HARVEST BUTTERNUT SQUASH SOUP WITH RANCH CROUTONS
Expert's note: Serve a steaming mug of pureed butternut squash soup topped with crisp Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix-coated croutons for a Winter Solstice soiree or trim-the-tree party. Make an extra batch of the croutons and top a romaine and radicchio salad with Granny Smith apple slices and Ranch dressing.
Provided by Allrecipes Member
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. In a large bowl, toss the cubes of squash with olive oil and arrange on a large rimmed baking sheet. Place the apples, cut side down on the baking sheet. Roast until tender when pierced with a fork, about 30 to 35 minutes.
- Place the cubes of roasted squash in the work bowl of a food processor fitted with the metal blade. Use a spoon to scrape out the flesh of the apples, and add to the work bowl. Discard the apple skins. Puree the squash and apples until smooth. Add 1 cup of the stock and continue processing until smooth. Put this mixture in a 3 1/2- to 4-quart saucepan, add the remaining 3 cups of stock, the cream, nutmeg, and sugar. Bring to a boil, and then reduce to a simmer and cook for 10 minutes. Add salt and pepper to taste.
- CROUTONS: Place the bread cubes in a large mixing bowl. Toss with the seasoning mix until thoroughly coated. Drizzle the olive oil over and toss the bread cubes until thoroughly coated. Spread in an even layer on a rimmed baking sheet and bake until toasty brown, about 10 to 12 minutes.
- When ready to serve, ladle the soup into a warmed soup tureen or individual soup bowls, garnish with the croutons, and serve immediately.
Nutrition Facts : Calories 560.4 calories, Carbohydrate 69.5 g, Cholesterol 29.9 mg, Fat 27.2 g, Fiber 5.7 g, Protein 13.1 g, SaturatedFat 7.8 g, Sodium 603.6 mg, Sugar 12.7 g
BUTTERNUT SQUASH SOUP RECIPE BY TASTY
If there's one thing you should be eating more of this fall, it's butternut squash soup (the homemade kind, of course). This seasonal recipe is easy to whip together in no time, and you can make a big batch at once to freeze for lazy nights or on-the-go work lunches.
Provided by Merle O'Neal
Categories Sides
Time 45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Melt the butter in a large pot over medium heat, then add the garlic and onion and sauté for 1-2 minutes, until the onion is translucent.
- Add the potato, celery, carrot, salt, and pepper. Sauté for 3 minutes.
- Add the butternut squash, broth, water, bay leaf, and thyme and stir. Bring to a boil.
- Cover and reduce the heat to low. Simmer for 25-30 minutes.
- Remove the thyme stems and bay leaf.
- Use an immersion or countertop blender to blend the soup until smooth.
- Let cool for 2 minutes, then serve.
- Enjoy!
Nutrition Facts : Calories 680 calories, Carbohydrate 56 grams, Fat 47 grams, Fiber 3 grams, Protein 1 gram, Sugar 14 grams
HIDDEN VALLEY® HARVEST BUTTERNUT SQUASH SOUP WITH RANCH CROUTONS
Expert's note: Serve a steaming mug of pureed butternut squash soup topped with crisp Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix-coated croutons for a Winter Solstice soiree or trim-the-tree party. Make an extra batch of the croutons and top a romaine and radicchio salad with Granny Smith apple slices and Ranch dressing.
Provided by Allrecipes Member
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. In a large bowl, toss the cubes of squash with olive oil and arrange on a large rimmed baking sheet. Place the apples, cut side down on the baking sheet. Roast until tender when pierced with a fork, about 30 to 35 minutes.
- Place the cubes of roasted squash in the work bowl of a food processor fitted with the metal blade. Use a spoon to scrape out the flesh of the apples, and add to the work bowl. Discard the apple skins. Puree the squash and apples until smooth. Add 1 cup of the stock and continue processing until smooth. Put this mixture in a 3 1/2- to 4-quart saucepan, add the remaining 3 cups of stock, the cream, nutmeg, and sugar. Bring to a boil, and then reduce to a simmer and cook for 10 minutes. Add salt and pepper to taste.
- CROUTONS: Place the bread cubes in a large mixing bowl. Toss with the seasoning mix until thoroughly coated. Drizzle the olive oil over and toss the bread cubes until thoroughly coated. Spread in an even layer on a rimmed baking sheet and bake until toasty brown, about 10 to 12 minutes.
- When ready to serve, ladle the soup into a warmed soup tureen or individual soup bowls, garnish with the croutons, and serve immediately.
Nutrition Facts : Calories 560.4 calories, Carbohydrate 69.5 g, Cholesterol 29.9 mg, Fat 27.2 g, Fiber 5.7 g, Protein 13.1 g, SaturatedFat 7.8 g, Sodium 603.6 mg, Sugar 12.7 g
ROASTED BUTTERNUT SQUASH SOUP WITH CRISPY CROUTONS
A devourable soup. I really love this made with smoked chicken stock as it adds a beautiful flavour.
Provided by LeeDelaino
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Cut butternut squash in half from top to bottom and remove seeds from both halves.
- Place cut side down on baking sheet.
- Bake for 30-40 minutes or until flesh of squash is fully softened.
- On a low heat, saute onion in butter and oil until soft and browning.
- Add garlic and saute until fragrant and soft.
- Remove roasted squash from skin and put into soup pot.
- Add stock and bring soup to a boil.
- Reduce heat to a simmer and add seasoning and herbs.
- Simmer for 15-20 minutes and then add sour cream (if using) and blend until smooth using a hand blender or blender.
- While soup is simmering, toss bread cubes with oil and seasoning and toast in oven until golden brown.
- Serve with chopped green onion and/or croutons.
HIDDEN VALLEY® HARVEST BUTTERNUT SQUASH SOUP WITH RANCH CROUTONS
Expert's note: Serve a steaming mug of pureed butternut squash soup topped with crisp Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix-coated croutons for a Winter Solstice soiree or trim-the-tree party. Make an extra batch of the croutons and top a romaine and radicchio salad with Granny Smith apple slices and Ranch dressing.
Provided by Allrecipes Member
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. In a large bowl, toss the cubes of squash with olive oil and arrange on a large rimmed baking sheet. Place the apples, cut side down on the baking sheet. Roast until tender when pierced with a fork, about 30 to 35 minutes.
- Place the cubes of roasted squash in the work bowl of a food processor fitted with the metal blade. Use a spoon to scrape out the flesh of the apples, and add to the work bowl. Discard the apple skins. Puree the squash and apples until smooth. Add 1 cup of the stock and continue processing until smooth. Put this mixture in a 3 1/2- to 4-quart saucepan, add the remaining 3 cups of stock, the cream, nutmeg, and sugar. Bring to a boil, and then reduce to a simmer and cook for 10 minutes. Add salt and pepper to taste.
- CROUTONS: Place the bread cubes in a large mixing bowl. Toss with the seasoning mix until thoroughly coated. Drizzle the olive oil over and toss the bread cubes until thoroughly coated. Spread in an even layer on a rimmed baking sheet and bake until toasty brown, about 10 to 12 minutes.
- When ready to serve, ladle the soup into a warmed soup tureen or individual soup bowls, garnish with the croutons, and serve immediately.
Nutrition Facts : Calories 560.4 calories, Carbohydrate 69.5 g, Cholesterol 29.9 mg, Fat 27.2 g, Fiber 5.7 g, Protein 13.1 g, SaturatedFat 7.8 g, Sodium 603.6 mg, Sugar 12.7 g
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