Korean Fusion Butternut Squash Soup Recipes

Steps:

• Place stock, garlic, bay leaves, and marjoram into your soup pot and bring just up to a low boil for about 15 minutes, then reduce heat to simmer. Scoop out marjoram, garlic and bay leaves prior to adding next ingredients to the pot.
• While stock is coming up to temperature sauté the Mirepoix vegetables in sesame oil until they begin to caramelize. Then transfer to the stock pot. Scoop the roasted butternut squash out of the squash skins and add to the pot as well. Now, bring heat up on pot and maintain a high simmer, just below boiling.
• Just prior to serving add Korean soybean paste then blend until smooth with an immersion blender (alternately you can transfer to a VitaMix or other blender).
• • In a small bowl, wisk together the water, hot pepper paste and sesame oil.
• Remove skins from sausage and place in a sauté pan and cook until most of the pink is gone and the pork is crumbled. Next add the mushroom, garlic and pepper paste mixture and bring pan to a boil. Reduce heat and continue to cook until most of the liquid is reduced.
• Serving: Ladle soup into bowls and top with garnish and serve.

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!

Steps:

• To bake the squash, preheat oven to 375 degrees. Cut in half and place halves, cut side up, in a foil-lined, shallow baking dish and cover tightly with more foil. Bake for 30 to 50 minutes, until you can easily pierce the flesh with a knife. Scoop out and set aside.
• Heat about half the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 8 to 10 minutes.
• Add the apple, squash, broth and spices. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 10 minutes.
• Transfer the solids to a food processor with a slotted spoon, in batches if need be, and process until smoothly pureed, then transfer back to the soup pot. Or better yet, simply insert an immersion blender into the pot and process until smoothly pureed.
• Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through as needed before serving.
• Just before serving, heat the remaining oil in a large skillet. Add the red onions and sauté over low heat until golden and soft.
• Meanwhile, strip the kale leaves off the stems and cut into thin shreds. Stir together with the onions in the skillet, adding just enough water to moisten the surface. Cover and cook over medium heat, stirring occasionally, until the kale is bright green and just tender, about 5 minutes.
• To serve, ladle soup into each bowl, then place a small mound of kale and onion mixture in the center.