Best 7 Butternut Soup With Cumin Recipes

CREAM OF BUTTERNUT SOUP

Steps:

• In a large saucepan coated with cooking spray, cook onion and celery in butter until tender. Stir in the broth, sugar, bay leaf, salt, ginger, turmeric and cinnamon. Add the squash and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Remove from the heat; cool slightly. Discard bay leaf. In a blender, puree vegetable mixture in batches. Return to the pan. Stir in milk and sherry; heat through (do not boil).

BEST BUTTERNUT SQUASH SOUP EVER

Steps:

• Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
• Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.

SOUTH AFRICAN BUTTERNUT SOUP

Steps:

• Peel and pip the butternuts, and cut it into about 5cm square chunks.
• Peel and chop the onions quite finely.
• Chop the garlic very finely, or push through a garlic press.
• Halve the Jalapeno pepper or green chillies and scrape out all the pips. Chop the green flesh very finely.
• Put the onions, garlic and chillies into the melted butter in a saucepan on a moderate heat and cook until the onions are soft and transparent. Add the lemon juice and chicken stock and stir until well mixed.
• Add the water and the cubes of butternut, and simmer until the soup is thick and all the ingredients are well blended together, about 1 hour.
• Liquidise with a Bamix or a food processer.
• Serve hot.
• Swirl a tablespoon or two of fresh cream into the centre of each bowl of soup just before serving.

BUTTERNUT SOUP WITH CUMIN

Steps:

• In a 6-quart heavy-bottomed soup pot, heat the oil over medium heat and stir in the onions. Cover, reduce the heat, and braise for 15 minutes, checking that the onions don't burn.
• Add the squash to the onions. Sprinkle with salt, pepper, cumin, and thyme; cover the pot. Braise for another 15 minutes, checking once in a while that the vegetables do not burn.
• Add the broth, bring to a boil, cover, reduce the heat, and simmer for 30 minutes or until the squash is tender.
• Purée the soup in a blender or food processor in batches or use an immersion blender. Reheat the soup; taste for salt, and add more cumin to taste. Serve boiling hot with croutons.

ROASTED SQUASH SOUP WITH CUMIN

Steps:

• Preheat the oven to 400 degrees and line 1 large and 1 small baking sheet with aluminum foil. With a large knife, split the squash in half, then scoop out and reserve the seeds. Brush the cut side of the squash with 2 teaspoons of oil and sprinkle with salt and pepper. Place cut side down on the large baking sheet and roast until very tender, about 35 minutes.
• Remove any orange fibers from seeds and rinse them under running water. Drain and place on paper towels to dry. Toss seeds with the remaining teaspoon of oil and 1/2 teaspoon of the cumin, and season with salt. Place on the small baking sheet, cover loosely with foil and roast along with the squash, stirring occasionally, until well browned, about 10 minutes. Remove from the oven and set aside.
• Scoop the flesh from the squash shells and place it in a kettle. Add the chicken stock, garlic, vinegar, sugar, cayenne and remaining cumin. Bring to a boil, lower and simmer, uncovered, for 10 minutes.
• Working in small batches, transfer the soup to the container of a blender and blend until smooth. Return the soup to the pan. Stir in the cream and bring back just to a simmer. Season with salt and pepper to taste and serve garnished with the cumin seeds.

BUTTERNUT SOUP

Steps:

• In a large microwave safe dish combine squash, onions and butter. Cover and microwave on high for 4 minutes. Peel squash. Stir in broth and cook on high for another 20 to 25 minutes, or until squash is tender. Puree squash, onions and broth in a food processor or blender. Add cream, salt and pepper, and microwave on high for another 3 to 4 minutes, or until heated through. Flavor with nutmeg, cloves and cinnamon to taste.

CREAMY BUTTERNUT SOUP

Steps:

• In a 6-qt. stockpot, combine first six ingredients; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 15-20 minutes., Puree soup using an immersion blender. Or, cool slightly and puree, soup in batches in a blender; return to pan and heat through. If desired, serve with sour cream and chives.