Best Best Butternut Squash Soup Recipes

BEST BUTTERNUT SQUASH SOUP EVER

Steps:

• Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
• Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a 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 smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.

THE VERY BEST BUTTERNUT SQUASH SOUP!!!!! EVERRR!!!!

Steps:

• Heat oil on medium and saute onion, garlic, ginger until soft and golden (about 3, 5 min - make sure not to burn the garlic!).
• Add cumin and mustard seed and saute until you hear the seeds pop (30-60 sec), then stir in the cubed squash and toss to coat, then add stock, bring to a boil and cover.
• Reduce heat and let simmer until the squash is soft and tender. At this point, you want to add the salt and pepper to taste.
• You want to turn heat off and let cool before you puree. Once cooled, this is where you need a blender and an extra pot. You want to place around 3-4 ladles of the soup in the blender - don't fill all the way - and puree, then place in the new pot. Once all the soup is pureed, put back on medium low heat.
• Stir in the cream (make sure you stir enough to get the cream incorporated, otherwise it will curdle).
• Then add your corn and red pepper. Stir occasionally for 5 minutes and VOILA!

BEST EVER PUMPKIN OR BUTTERNUT SQUASH SOUP

Steps:

• Saute the sliced onion and crushed garlic in a little olive oil.
• Add the pumpkin or butternut squash and peeled potatoes to the pot and immediately add enough water to cover everything.
• Add the oregano and cover the pot with a lid that allows steam to escape.
• Boil until the pumpkin/butternut squash and potatoes are soft.
• Either mash the vegetables for a chunky soup or blend for a smooth soup.
• At this point, the soup can be refrigerated for a few days or frozen for a few months or served immediately.
• When ready to serve, warm up the soup and mix in the cream saving a little to swirl on each plate. The cream is a delicious extra, but for a lighter, healthier soup I leave out the cream.

BEST-EVER BUTTERNUT SQUASH SOUP

Steps:

• Saute leeks over medium-high heat, stirring occasionally, until soft and translucent, 5 to 7 minutes. Add the nutmeg and cinnamon along with some salt and pepper and stir for 30 seconds or so Add the apples and squash and stir to coat them in the oil and spices. Add the stock -- keep it light; you want the broth to have richness, but don't want the stock flavor to dominate -- turn the heat to high, cover, and bring to a boil. Reduce the heat to medium-low and simmer, 20-ish minutes, until squash and apples are soft enough to be pierced easily with a fork. Turn off the heat and purée with an immersion blender. Taste, add more salt if necessary, and serve hot, at room temperature, or cold. (Could also add Greek yogurt, but it really doesn't need it.)

BEST BUTTERNUT SQUASH SOUP

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Pile butternut squash, onion, and celery on a baking sheet and spread out, separating onion wedges into "leaves". Add rosemary sprigs and drizzle olive oil over all the ingredients. Generously season with kosher salt and toss to combine, again spreading out vegetables into a single layer.
• Bake in the preheated oven until vegetables are tender and start to char, about 25 minutes; no need to stir. Remove baking sheet from the oven and transfer roasted vegetables and liquid to a large pot.
• Pour enough vegetable broth into the pot to cover the vegetables and turn heat to medium-high. Bring to a boil. Reduce heat and simmer for 5 minutes. Take out rosemary sprigs and remove pot from stove.
• Use an immersion blender to puree soup until desired smoothness. Add heavy cream and puree until creamy.
• Return soup to the stove and simmer over medium heat for 2 to 3 minutes. Season with pepper and serve.