egrees.
Cut the unpeeled squash and sweet potatoes length ways
he microwave, and halve each squash lengthwise (to speed cooling). When
Drizzle squash, onions, peppers, and garlic with
In a lrg saucepan or Dutch oven, saute onions in butter (or olive oil) till tender, but not browned.
Add stock, squash, potatoes & carrots. Cook til vegetables are tender.
Cool & puree in blender (or use immersion blender). Return bisque to stove, add remaining ingredients & season to taste.
Bring to boil for 2 min & serve. Add dollop of sour cream & sprinkle of dill weed for garnish as desired.
o 400 degrees.
Rinse squash, cut in half lengthwise and
emove seeds.
Place squash halves, cut sides down, on
rush cut side of squash with oil; place squash, cut side down
If using fresh squash, peel, seed and cut in large chunks. If using frozen squash puree, let thaw. In a large saucepan, boil onion and fresh squash in lightly salted water, until just tender, or just boil onions till tender if using frozen squash puree. Drain well, then (quickly) puree, either with an immersion blender or by batches in a stand blender, together with butter, cream, maple syrup, apple cider, cinnamon and nutmeg. Add salt and pepper to taste. Heat thoroughly, and serve.
hicken stock, cider, rice and squash; bring to a boil.
Halve squash and remove seeds.
Place squash halves, cut side down, on a baking dish.
Bake in a 350\u00b0 oven for 30 minutes.
Turn cut sides up.
Bake, covered, 20 to 25 minutes or until squash is tender.
deseed and cube the butternut squash.
In a heavy soup
oftened, about 5 minutes. Add squash, celery and salt to taste
Combine squash, apples, onion, rosemary, marjoram, salt, sugar, pepper and stock in heavy saucepan.
Bring to a boil and simmer 1 hour.
Strain squash and apples from soup, puree in electric blender and return to soup.
Melt butter in a separate saucepan.
Add flour, mix well and pour soup through a strainer over the flour mixture, a little at a time.
Stir well with a whisk.
Bring to a boil.
Stir half-and-half into soup and heat through but do not boil.
In 3 qt saucepan, cover squash with water and cook until tender.
Place in blender and puree.
In the saucepan, melt butter, add onion and garlic.
Cook until tender.
Add pureed squash, broth, and spices.
Heat to boiling; reduce heat and simmer 5 minutes.
Add milk, heat through, stirring.
arge sauce pot.
Saute squash, carrots, onion, and ginger for
he duck. Divide the Butternut Squash Gnocchi among plates. Top with
Melt margarine.
Add onion and carrot.
Sprinkle lightly with salt and pepper.
Cover pot and saute for 10 minutes, until tender. Add potatoes, squash and stock.
Simmer over low heat for 25 minutes or until tender.
Put mixture in blender and puree until smooth.
Return to pot.
Add cream and milk.
Cook until heated. Sprinkle with salt, white pepper and cayenne to taste.
Combine carrot juice, chicken broth and squash.
Blend in blender until smooth.
In medium saucepan, combine blended mixture with ginger juice.
Combine cream and potato juice and add to soup mixture.
Heat just to boiling, then simmer until soup thickens, about 5 minutes.
Stir frequently.
Season with salt and white pepper to taste.
Garnish with chives or dill.
Serves 4.
Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.
br>Clean and cube the squash. Boil in salted water about