And it's healthy, too. This butternut squash soup is healthier and lighter than most because it’s not loaded with butter and heavy cream. Truth is, when you caramelize the vegetables to ...

Using a spoon, scrape squash flesh into a medium bowl. Discard peels. Meanwhile, melt butter in a medium Dutch ... about 30 minutes. Ladle soup, in 3 batches, into a blender.

Add cold butter and continue ... It should taste vibrant and squash-y. Adjust seasonings as necessary, puréeing after any additions to fully incorporate. Ladle hot soup into bowls.

Introducing roasted pumpkin seeds to butternut squash soup gives the first layer of the ... Coat them in oil, butter, or egg whites, and experiment with spices like smoked paprika, cumin, brown ...

Start by roasting a halved butternut squash in a 400º F oven for 35 minutes. As it cooks, sauté diced onion, carrot, and celery together with butter in a soup pot until soft and translucent.

Nothing gets wasted in Nigel Slater's butternut squash soup: the crisps that go with this ... add the onion and butternut squash and plenty of butter (to taste) and cook untill brown and caramelised.

CLEVELAND, Ohio (WJW) — As temperatures continue to fall, there is nothing better than a warm bowl of soup. Chef Loretta Paganini, founder of the Paganini School of Cooking and ICASI, returned ...

Then mash the squash with a fork or masher. Add it to soups: Butternut squash makes a delicious addition to soup. Puree cooked squash with a little broth or cream and add seasonings of your choice.