Best Quick Winter Squash Soup With Spicy Toasted Pumpkin Seeds Recipes

Winter Squash Soup image

Provided by Ina Garten

Time 50m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
1 tablespoon good olive oil
2 cups chopped yellow onions (2 onions)
1 (15 - ounce) can pumpkin puree (not pumpkin pie filling)
1 1/2 pounds butternut squash, peeled and cut in chunks
3 cups homemade chicken stock or canned broth
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup half - and - half
Creme fraiche, grated Gruyere, or croutons (see Note), for serving (optional)

Steps:

Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.

Roasted Winter Squash Soup image

Provided by Tracy K

Categories Vegetable

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs butternut squash (acorn, or other winter squashes, etc)
1 tablespoon olive oil
2 tablespoons butter
1 onion, diced
2 cloves garlic, mashed to a paste
1/2 cup dry white wine
1/2 teaspoon thyme
1/2 tablespoon black peppercorns
2 bay leaves
1 tablespoon fresh parsley
4 cups chicken stock
salt & fresh ground pepper

Steps:

Heat oven to 400.
Cut the squash in half, seed it, and quarter it.
Brush well with olive oil and season liberally with salt and pepper.
Place cut side up in a baking dish and roast until squash is soft and browned at the edges, 45 minutes-1 hour.
When squash is tender throughout, scoop flesh from skin and set aside.
These steps can be done ahead of time and frozen for later use.
Cook onion in butter over medium low heat until soft.
Onion should be sweated, not cooked till brown or caramelized.
Add the garlic and cook for one minute.
Add the wine and cook, stirring frequently, until reduced to nearly dry (about ten minutes).
Combine the herbs and spices (thyme through fresh parsley) in a cheesecloth bundle/bouquet garni, add it to the pot.
Add the squash pulp to the pot.
Gradually add the chicken stock to desired thickness (you may not need all 4 cups), and bring to a boil.
Reduce heat to simmer, season with salt and pepper to taste.
Simmer soup for 20 minutes.
Remove cheesecloth bundle/bouquet garni, and puree soup with hand blender or food processor until it is the desired consistency.
Serve hot.

Spicy Roasted Squash Soup with Pumpkin Seed Pesto image

Yield Makes 16 servings (about 20 cups)

Number Of Ingredients 11

For toasts
15 slices firm white sandwich bread
1/2 stick (1/4 cup) unsalted butter, softened
For soup
12 lb butternut squash, halved lengthwise and seeded
1 1/2 tablespoons chopped fresh jalapeño chile, including seeds
1 teaspoon ground cumin
7 cups chicken broth or water
5 cups water plus additional for thinning
1 tablespoon fresh lemon juice, or to taste
Accompaniment: pumpkin seed pesto

Steps:

Preheat oven to 400°F.
Make toasts:
Trim and discard crusts from bread. Spread 1 side of each slice evenly with butter and season with salt and pepper. Halve slices diagonally to form triangles and arrange, buttered sides up, on a baking sheet. Toast bread, turning once, in middle of oven until golden brown, about 4 minutes. Transfer toasts to a rack to cool.
Make soup:
Put squash, cut sides down, in 2 greased shallow baking pans and roast in upper and lower thirds of oven, switching position of pans halfway through roasting, until very tender, about 1 1/4 hours. Cool and scoop out flesh.
Purée squash in batches in a blender with jalapeño, cumin, and broth until very smooth (add additional water as needed to facilitate puréeing).Transfer to a 6- to 8-quart heavy pot and stir in 5 cups water. Simmer, stirring, 10 minutes, then stir in lemon juice, enough water to thin to desired consistency, and salt and pepper to taste.
Serve soup in bowls topped with slices of toast spread with pesto.