how to make butternut squash soup | ehow - butternut squash restaurant dishes

The autumn season is coming and you may want to know how to make a creamy and comforting pumpkin soup.
The foundation of this soup only needs some simple ingredients, you can prepare the pumpkin in various ways: baking, steaming or using pressure-cooker.
Add crushed bacon and Gorgonzola cheese to the soup for an extra meal.
If you are planning on baking or baking a pumpkin, please follow the simple tutorial in the recipe instructions.
Instructions on how to steam or pressure-
Cook the pumpkin, see the tips section in step 2.
Heat the oven to 425 degrees F.
Align a large baking tray with aluminum foil and set aside.
Place the pumpkin on a large cutting board.
With a sharp knife, carefully cut the pumpkin vertically into two halves.
Remove the seeds and transfer the pumpkin to the prepared baking tray.
1 tablespoon olive oil, seasoned with salt and pepper.
Bake in a preheated oven for 1 hour and 15 minutes or until it is tender enough to easily scrape with a fork.
Once cooled enough to handle, scrape the pumpkin meat out of the shell and put it aside.
Wash the pumpkin, pat it dry and carefully cut off the stem end.
Peel the pumpkin with a sharp knife, cut it in half, and remove the seeds and pulp with a spoon.
Cut the peeled butter fruit pumpkin into small squares, and then put the small squares into the vegetable steamer.
Steam the pumpkin until it is easily pierced with a fork, about 8 minutes.
Drain the pumpkin and turn it into a big bowl.
Wash and peel the pumpkin, remove the seeds and cut the meat.
According to the manufacturer's instructions, place the cubed squash in a pressure cooker, lock the lid in place with 1 glass of water, and fill the cooker with pressure.
Cook for 10 minutes and release the pressure.
Press the pumpkin into a big bowl.
Skins and dice of onions and apples.
Add the remaining olive oil to a large frying pan and cook it over medium heat.
Add onions and apples.
Cook and stir occasionally until the ingredients soften for about 10 minutes.
Add chopped rat plums, vegetables, salt and pepper.
Boil at medium temperature-high heat.
Cook, stir for 15 minutes occasionally, then add the pumpkin.
Reduce the heat to the medium.
Break the big pumpkin with a wooden spoon and cook for another 25 minutes.
Remove the pan from the heat and let it cool for a few minutes.
Use a mixer or food processor to stir the soup in batches until it is completely smooth.
Remove the center cover from your mixer cover and replace it with a high Cup.
Hold the Cup firmly while mixing.
This allows some steam to escape and helps prevent the mixer lid from falling off.
If you do not have a blender or a food processor, you can use a immersion mixer.
Taste the soup and adjust the seasoning as needed. Serve warm.