Roasted Butternut Squash Garlic And Apple Soup Recipes

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Place squash in a large bowl and drizzle with olive oil; mix to coat; sprinkle with salt and pepper. Spread squash into a single layer on a baking pan. Roast the squash in the preheated oven, turning once, until fork-tender and caramelized; 30 to 40 minutes.
• Place the bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a paper towel-lined plate, reserving the drippings in the pan.
• Place the onion, celery, carrot, bay leaf, curry powder, thyme, and salt and pepper in the Dutch oven; cook in reserved bacon drippings until the carrots and celery are soft. Mix in the apples and cooked squash and cook another 5 minutes. Stir the garlic into the mixture and cook another 1 minute. Pour the apple cider over the mixture; reduce heat to medium-low and bring to a simmer; allow to reduce to about half its original volume. Stir in the chicken stock; simmer over medium-low heat for about 20 minutes.
• Puree the soup in small batches in a blender, or use an immersion blender. If using a blender, don't fill the blender more than half-way. Always remove the center lid piece of a stand blender when blending hot liquids so the steam can escape. Cover the hole with a dish towel while blending. Stir the nutmeg into the soup. Garnish each bowl with 1 tablespoon of sour cream and some of the bacon pieces to serve.

Steps:

• NOTE: You don't have to roast the vegetables nor garlic. I find that when I roast vegetables, they take on a deeper and nuttier flavor. Roasting garlic transforms a pungent and strong flavor into a mellow and sweet Preheat the oven to 375F. Cut a small sheet of aluminum foil. Center 4-5 fresh garlic cloves and lightly drizzle with olive oil. Seal the foil and place on the baking sheet with the butternut squash and/or apples. Roasting time is 20-25 minutes. Set aside and allow to cool. Once the garlic is cool enough to safely handle, the soft pulp will gently squeeze out. Set aside. On a parchment of foiled lined baking sheet, dump the diced butternut squash. Drizzle a little olive oil (1-2 Tbsp.) and sprinkle with some coarse salt & black pepper. With your hands, toss the squash to coat and season evenly. Roast for approximately 20 minutes, until tender and lightly golden on the edges. On a separate baking sheet, do the same for the apple chunks. (You could roast it all one one large pan, if you have room.) Roast for about 15 minutes. In a Dutch Oven, add a bit of olive oil (enough to lightly coat the pan) and one small pat of unsalted butter, on medium heat. Add the leeks and cook until tender, about 2-3 minutes. Add the curry (if you are using it) and stir for about 15 seconds. Add the roasted garlic. (Note you can add fresh garlic, but use 1 small clove and be careful it doesn't burn.) Add the roasted squash, diced potato, apples, the white wine and apple juice. Add 2-3 cups of chicken stock-- enough to just cover the vegetables and fruit. Tie the thyme & bay leaves with kitchen twine. (NOTE: You can add the thyme directly to the soup, but I used a bouquet garni just to flavor the broth. I wanted to remove the herbs for aesthetic purposes only.) Bring to a boil, then reduce to a simmer on low heat. Allow the soup to cook for 20-30 minutes. NOTE: If you opted not to roast the vegetables, allow to simmer about 45 minutes, so that the vegetables and apples can cook to fork tender. Using an immersion blender, puree the soup until smooth. Otherwise, use a blender to puree in batches. Be very careful to put a towel over the top of the blender. The soup will be quite thick (from the potato starch). Taste and adjust your seasonings with more salt, if necessary. If desired, add heavy cream or whole milk to thin and give a lighter color and richer flavor. Otherwise, add more chicken or vegetable stock, until it reaches your desired consistency. TASTING NOTES: If you love the taste of butternut squash, then decrease to using only 1 apple and just a splash of apple juice. Since I'm wary of butternut squash, I loved the balance of the apples that toned down the bitterness (to my personal taste buds) of the butternut squash. You could substitute sage, instead of thyme, which I think would be delicious.

Steps:

• Combine squash, onion, apple and canola oil in a bowl; toss to coat.
• Arrange vegetables in a single layer on a baking sheet.
• Bake at 400F for 30 minutes.
• Remove roasted vegetables to a blender or food processor and add ginger, garlic and about 1 1/2 cups of the stock; purée, adding more stock if necessary.
• Use a little of remaining stock to deglaze the baking sheet; pour into a large soup pot over medium heat.
• Combine 2 tablespoons of stock with cornstarch in a bowl and whisk until smooth.
• Toast curry powder in a dry skillet until it begins to give off a nutty fragrance.
• Add cornstarch mixture, curry powder, remaining stock, cayenne pepper, salt and pepper to soup pot.
• Cook until slightly thickened, stirring frequently.
• Reduce heat to a simmer and cook for 20 minutes.
• Add milk and cream cheese; heat through until the cheese melts.
• Correct seasonings.
• Serve hot, garnished with minced chives, if desired.

Steps:

• Preheat oven to 425°. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Brush with oil; wrap in heavy-duty foil. Bake 30-35 minutes or until softened. Cool for 10-15 minutes., Meanwhile, in a Dutch oven, saute squash, sweet potato and onion in butter until crisp-tender. Add water, broth, paprika, pepper and salt; squeeze softened garlic into pan. Bring to a boil. Reduce heat; cover and simmer 20-25 minutes or until vegetables are tender. Cool slightly., In a food processor, process soup in batches until smooth. Return all to pan and heat through. Ladle into bowls; top with blue cheese. ,