Best 2 Autumn Butternut Squash Soup Recipes
Welcome to a culinary adventure where flavors dance and warmth embraces your senses. As the autumn leaves paint the world in hues of gold and crimson, it's time to indulge in the comforting embrace of butternut squash soup. This article presents a symphony of butternut squash soup recipes, each a unique masterpiece that celebrates the essence of this versatile vegetable.
From the classic creamy butternut squash soup, a velvety symphony of roasted squash, aromatic spices, and a touch of cream, to the Thai-inspired butternut squash soup, a vibrant blend of coconut milk, lemongrass, and ginger, this collection offers a global tapestry of flavors.
For those seeking a vegan delight, the vegan butternut squash soup is a symphony of plant-based goodness, featuring roasted butternut squash, creamy coconut milk, and a medley of spices. For a touch of elegance, the butternut squash and apple soup combines the sweetness of apples with the earthy notes of butternut squash, while the butternut squash and sweet potato soup adds a vibrant orange hue and a hint of natural sweetness.
But the culinary journey doesn't end there. Discover the rustic charm of the roasted butternut squash soup, where the smoky flavors of roasted vegetables mingle with a velvety broth. For those who prefer a spicy kick, the spicy butternut squash soup infuses a fiery blend of chili peppers and aromatic spices. And for a touch of sophistication, the butternut squash and bacon soup marries the richness of bacon with the delicate sweetness of butternut squash.
Each recipe is a culinary masterpiece, carefully crafted to tantalize your taste buds and warm your soul. Whether you're a seasoned chef or a home cooking enthusiast, these butternut squash soup recipes will guide you in creating a culinary symphony that will leave a lasting impression. Join us on this delectable journey of flavors and discover the magic of butternut squash soup.
AUTUMN GOLD BUTTERNUT SQUASH SOUP
Make and share this Autumn Gold Butternut Squash Soup recipe from Food.com.
Provided by Diana Adcock
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook the squash-I boil it for this recipe and use the broth in place of the water called for.
- Saute the chopped onion in the oil with the spices and bay until onion is translucent.
- Add the carrot and celery and the squash water.
- Cover and simmer until carots are tender.
- REmove bay leaves Puree the veg and squash, whisk in juices return to a simmer, taste and add salt and pepper.
AUTUMN BUTTERNUT SQUASH SOUP
Steps:
- Preheat oven 400 degrees. Wash butternut squash. Wrap in foil. Place squash in baking dish large enough to catch juices that may seep out while baking. Bake squash for about 40-50 min., depending on how big the squash is. Use a toothpick after 40 min., every 10 min. to test the firmness of the center of the squash. The toothpick should go in easily, without pushing too hard. If you feel resistance, add another 10 min. baking time and try the toothpick test again in 10 min. (This step can be done a day ahead of time.) Wait for squash to cool. Slice butternut squash in half. Spoon out seeds and seed pulp and discard. Using a serrated tool or a spoon, scoop out the 'meat' of the squash and place aside in a bowl. Heat a thick bottomed pot under medium high heat. Add butter. Once butter has melted, add onions. After about 2 min. add garlic and stir with a wooden spoon. Once the onion and garlic have browned a bit, add 1 to 2 cups of water (or broth). Keep water simmering. Add celery, carrots and stir. Add pepper and salt and stire. Add another cup of water so as to cover the vegetables. If at any time the pot gets too dry, add another cup of water (or broth). There should always be water boiling. After 5 min. add bell pepper and stir. After another 5 min. add the butternut squash 'meat' that was set aside earlier. Stir well. If too thick, add more water (or broth) to create the thickness you desire. (If you will be serving it with cream or soy milk, leave the soup a bit on the thick side so as to thin with the cream.) Set aside to cool. With a food processor (or blender) puree the soup. Add a little water (or broth) if too thick to blend. The soup can be stored in the refridgerator to be reheated at a later time. Or you can server immediately at room temperature! If reheating, use same thick bottomed pot.
Tips:
- Choose the right squash: Look for butternut squash that is firm and heavy for its size, with a deep orange color. Avoid squash with blemishes or soft spots.
- Roast the squash before pureeing: Roasting the squash brings out its natural sweetness and flavor. You can roast the squash in the oven or on a grill.
- Use a good quality vegetable broth: The vegetable broth is the base of the soup, so it's important to use a good quality broth. You can make your own vegetable broth or use a store-bought broth.
- Don't overcook the soup: The soup should be simmered until the vegetables are tender, but not mushy. Overcooking the soup will make it lose its flavor.
- Season the soup to taste: Once the soup is cooked, season it with salt, pepper, and other spices to taste.
Conclusion:
This autumn butternut squash soup is a delicious and comforting dish that is perfect for a cold fall day. The soup is made with roasted butternut squash, onion, garlic, and vegetable broth. It is then seasoned with salt, pepper, and other spices. The soup can be served with a variety of toppings, such as croutons, bacon, or cheese.
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