Kellys Butternut Squash Soup Recipes

Steps:

• 1. In a large pot, heat oil to medium-low. Add garlic, onions and a pinch of salt, stirring until translucent, about 3 to 5 minutes. 2. Add squash, carrots, potato and stock, bring to boil, lower heat to a simmer and cook for 25 to 30 minutes or until vegetables can be easily pierced with a fork. Remove from heat and add the coconut milk. 3. Puree soup in a blender, working in batches so you don't overflow. Season with salt and pepper to taste. 4. Garnish with a sprig of thyme or chopped parsley and a drizzle of good quality extra virgin olive oil. Makes six 1-cup servings. Each serving: 219 cal, 13 g fat.

Steps:

• For the Soup: In a dutch oven over medium heat, add the olive oil. Once hot, add the onions, cardamom cloves and garlic, cooking until tender, about 6-8 minutes. Add the carrots, apple, butternut squash and spices, stirring to coat all sides, remove the cardamom cloves, season with salt and pepper, and then add the water. Bring to a boil. Once boiling, reduce heat to simmer, and cover partially. Cook until squash is tender, about 20 minutes. Remove from heat and allow to cool slightly. Adjust seasonings if necessary, and puree in batches until smooth. Serve garnished with spiced pecans. 1/2 teaspoon Chili Powder 1/2 teaspoon Paprika 1/2 teaspoon Cumin 1/2 teaspoon Cayenne Pepper 1/4 teaspoon Black Pepper 1 teaspoon Extra Virgin Olive Oil 1 teaspoon Agave instructions For the Spiced Pecans: Thoroughly mix together all ingredients except the pecans. . 1 cup Raw Pecans instructions In a dry skillet over medium-high heat, toast the pecans, stirring constantly, until fragrant, about a minute. .step 6ingredients instructions Remove from heat, and carefully add the spiced mixture, tossing to coat evenly. Allow to cool. .

Steps:

• Preheat the oven to 350 degrees. Line a small baking sheet with aluminum foil. Cut the neck off the squash and set it aside. Cut the bulb in half and scoop out and discard seeds. Brush each half inside and out with about 1 1/2 teaspoons of the canola oil. Sprinkle the cavities with salt and pepper and tuck a sprig of sage into each. Place cut-side-down on the baking sheet and roast until completely tender, about 1 hour. Remove the squash from the oven and let cool, then scoop out and reserve the flesh (discard sage).
• Meanwhile, using a paring knife, peel away the skin from the neck of the squash until you reach the bright orange flesh. Cut the flesh into 1/2-inch pieces (you should have about 4 cups).
• Put the remaining canola oil in a stockpot over medium-high heat, add the leeks, carrots, shallots and onions and cook, stirring often, for about 6 minutes. Add the diced squash, garlic, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook gently for 3 minutes, reducing the heat as necessary to keep the garlic and squash from coloring. Stir in the honey and cook, stirring, for 2 to 3 minutes. Add the stock and bouquet garni, bring to a simmer and cook for 10 to 15 minutes or until the squash is tender.
• Add the roasted squash and simmer gently for about 30 minutes for the flavors to blend. Remove from the heat and discard the bouquet garni. Transfer the soup to a blender, in batches, and purée. Strain the soup through a fine sieve into a bowl. Taste the soup and adjust the seasoning. Let the soup cool, then refrigerate until ready to serve.
• Place the crème fraîche in a small chilled bowl and stir in nutmeg to taste. Whisk until the crème fraîche holds a shape. Cover and refrigerate.
• Gently reheat the soup until just hot. If it is too thick, add a little more vegetable stock. Heat a medium skillet over high heat. When it is very hot, add the butter and rotate the skillet over the heat as necessary to brown the butter evenly, scraping up any bits that settle in the bottom. As soon as the butter is a hazelnut brown, pour it into the pot of soup -- keep a safe distance, it may sputter -- then stir.
• Ladle the soup into six serving bowls. Top each with a dollop of crème fraîche. Grind some black pepper over the top and sprinkle on the chives. Drizzle a little olive oil over the top.

Steps:

• In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.