Best Roasted Butternut Squash And Poblano Soup Recipes

ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1/2 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
• Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don't worry if the skin or flesh browns-that's good for flavor). Set the squash aside until it's cool enough to handle, about 10 minutes.
• Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering (if your blender has a soup preset, use a medium skillet to minimize dishes.) Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your stand blender (see notes on how to use an immersion blender instead).
• Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).
• Securely fasten the lid. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra creamy and warmed through.
• If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
• If your soup is piping hot from the blending process, you can pour it into serving bowls. If not, pour it back into your soup pot and warm the soup over medium heat, stirring often, until it's nice and steamy. I like to top individual bowls with some extra black pepper.

DREAMY ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Heat the oven to 400 degrees Fahrenheit (204° C). Line a baking sheet with parchment paper or silicone baking mat.
• Trim the stem end of the squash, and then slice in half lengthwise. If the squash is too large to safely cut in half, cut the squash crosswise in half, just where the thinner end begins to widen. Then slice each piece in half, lengthwise. Scoop out the seeds. (Watch us do this in the recipe video.)
• Brush or spray the cut side of the squash with 1/2 tablespoon of olive oil and season with a generous pinch of salt. Place each piece of squash, cut-side-down onto the prepared baking sheet. Sneak a small sprig of rosemary underneath each piece of squash. Roast the squash until soft inside, 40 to 50 minutes.
• While the squash is in the oven, heat 1 1/2 tablespoons of olive oil in a large Dutch oven or deep pot over medium heat, and then add the leeks, carrots, and whole garlic cloves. Cook, stirring occasionally, until the leeks have softened and smell sweet, 5 to 8 minutes.
• Stir in the cumin, smoked paprika, and red pepper flakes (optional) and cook another 30 seconds. Pour in 5 cups of the broth, add the bay leaf, and bring to a simmer. Taste the broth and adjust with salt and pepper if needed.
• Cook at a low simmer for 15 minutes then turn off the heat and wait for the squash to finish roasting.
• When the squash is roasted and cool enough to handle, use a spoon to scrape out the soft flesh from the peel. Discard the peel and rosemary, and then place the squash into the pot with leeks.
• Remove the bay leaf, and then blend the soup using an immersion blender or transfer to a high speed blender, being careful not to overfill. Blend until smooth and creamy. If the soup is too thick, add some or all of the final cup of broth.
• Stir in the coconut oil, and then adjust with more salt or pepper as needed. Serve with spiced chickpeas on top.
• Open and drain a can of chickpeas, and then pat them very dry.
• Heat a few tablespoons of olive oil in a wide skillet over medium-high heat and then add the chickpeas. Cook, stirring often, until the chickpeas turn a light brown and look crisp, about 10 minutes. Stir in a generous pinch of salt and your favorite spice blend. Transfer to a bowl lined with paper towels and enjoy.

ROASTED BUTTERNUT SQUASH SOUP

Steps:

• To make roasted winter squash: Heat oven to 375 degrees F. Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
• To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
• Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)
• Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.

CHEF JOHN'S ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Drizzle olive oil into large roasting pan. Add onion, carrots, garlic cloves, and a pinch of salt. Toss until coated in oil. Place squash halves flesh side up on the chopped vegetables. Sprinkle squash with additional salt.
• Roast in preheated oven until squash is tender and easily pierced with the tip of a knife, about 1 hour. Allow vegetables to cool a bit.
• Melt butter over medium heat. Butter will foam, and start to turn a golden brown. Reduce heat to low. When butter turns from golden to a light, nutty brown, remove pan from heat and immediately add sage leaves. Stir to infuse the butter with sage.
• Scoop out squash flesh and place in roasting pan with roasted chopped vegetables. Transfer mixture into large stock pot. Stir in chicken broth, brown sage butter, and maple syrup. Place pot over high heat and bring to a simmer. Reduce heat to low; slowly simmer to blend flavors, 45 to 60 minutes. Remove from heat.
• Blend until very smooth with an immersion blender, 3 or 4 minutes. Pass mixture through a strainer to remove any remaining fibrous bits.
• If soup seems too thick, add a few tablespoons of water or chicken broth. Stir in apple cider vinegar, a pinch of salt (or to taste), and cayenne pepper. Garnish servings of soup with a dollop of creme fraiche and chopped chives.

ROASTED BUTTERNUT SQUASH AND POBLANO SOUP

Steps:

• Preheat oven to 400°F.
• Cut butternut squash in half, lengthwise and scoop out the seeds.
• Place cut sides down on a baking sheet with the poblano pepper. Roast for 30-40 minutes, or until squash is cooked through.
• Remove squash flesh (once it's cool enough to touch) and put it in medium-large pot.
• Remove the skin of the poblano (it looks a little plastic-y), tear the flesh into pieces/strips and drop in the pot.
• Add the stock/water and puree in a blender or using an immersion blender.
• Add cumin and pepper (black or white).
• Add lime juice.
• Cook over medium heat until it is reduced to a consistency that you like, stirring occasionally. If you add more water, it may be necessary to blend again.
• Serve with a dollop of sour cream and/or some chopped fresh cilantro.