BUTTERNUT SQUASH SOUP CARDAMOM RECIPES

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BUTTERNUT SQUASH WITH CARDAMOM AND CINNAMON RECIPE - JENNA ...



Butternut Squash with Cardamom and Cinnamon Recipe - Jenna ... image

Butternut squash are so plentiful throughout South Africa that farm stands sell them in sacks of 15 or so. A favorite ingredient in side dishes and soups, the squash are typically curried or scented with sweet spices. Delicious, Quick Side Dishes

Provided by Jenna Holst

Yield 8

Number Of Ingredients 8

One 3-pound butternut squash—peeled, seeded and cut into 1-inch cubes
6 cardamom pods, crushed with the back of a knife
6 whole cloves
Three 3-inch cinnamon sticks, broken in half
3 bay leaves
1 1/2 tablespoons unsalted butter
Malay Chile Jam, warmed
Salt

Steps:

  • In a medium bowl, toss the butternut squash with the cardamom, whole cloves, cinnamon sticks and bay leaves. Bring water to a boil in a large steamer, then add the spiced squash, cover and steam until tender, about 15 minutes. Discard the spices. Transfer the squash to a bowl and add the butter and 3 tablespoons of Malay Chile Jam. Season with salt and toss gently. Serve extra jam on the side.

BUTTERNUT SQUASH SOUP RECIPE | REE DRUMMOND | FOOD NETWORK



Butternut Squash Soup Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 45 minutes

Cook Time 30 minutes

Yield 4 to 6 servings (2 quarts)

Number Of Ingredients 11

1 tablespoon olive oil
1 onion, chopped 
1 medium butternut squash, peeled and chopped 
2 cloves garlic, minced 
6 cups hot chicken stock 
1 teaspoon chopped fresh thyme 
1 teaspoon chopped fresh sage 
1/2 cup heavy cream 
Kosher salt and freshly ground black pepper 
1/4 cup heavy cream
1/4 cup sour cream 

Steps:

  • For the soup: Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until beginning to soften, about 5 minutes. Add the squash and cook, stirring occasionally, until beginning to brown around the edges, 8 to 10 minutes. Add the garlic and cook for another minute. Pour in the chicken stock, add the thyme and sage and bring to a simmer. Simmer until the squash is very soft, 10 to 15 minutes. Stir in the heavy cream. Puree using an immersion blender. Season with salt and pepper. Serve immediately, or let cool completely, pour into freezer bags, label and freeze.
  • For the topping: When read to serve, mix together the cream and sour cream in a small bowl. Drizzle designs over the soup with the mixture.

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