Butternut Squash soup
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Anonymous
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I want to make some butternut squash soup, have never made it before. I have some delicate squash as well, is it ok to incorporate that? What about apples or sweet potatoes?
I found some recipes that look yummy on Martha Stewart's site, but, if you have a favorite you would like to share, that would be great. TIA! |
Anonymous
| This is what I use: http://mommyftw.com/butternut-squash-soup-easy-and-cameron-approved/ It has squash, apples, and carrots in it. I think sweet potatoes might be nice too... not sure about the delicate squash - although if you puree or use a food mill, it might not even matter. I find this soup is a great way to clean out the fridge and sneak in some veggies. BTW, you can also sneak it into home made mac and cheese as part of the sauce. The orange color works perfectly.... |
Anonymous
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Mine is really easy- no recipe though so you need to go by your tastes a little.
1butternut squash 1 acorn squash 2 pears 2 apples ( your favorite but not too tart ) 1 sweet yellow onion Chopped Thyme Heavy cream Vegetable stock Sour cream ( for garnish) Cut up all fruit and veggies into similar sized cubes. Roast on 400 with a drizzle of olive oil and thyme until soft. Add roasted veggies and fruit to a heavy pot with a quart of vegetable stock. Use hand mixer to blend into the consistency you like. Add salt and pepper to taste. Let come to a bubble. Turn off heat and stir in the heavy cream. This is where personal taste comes into play. I don't like super heavy soup- but a lot of heavy cream would probably taste good so do what you wish here. Garnish with some hopped thyme and a dollop of sour cream. Yummy!! |
Anonymous
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I've made this recipe from the original Moosewood cookbook many times and it is quite good and popular:
http://www.molliekatzen.com/recipes/recipe.php?recipe=curried_squash_soup The one change that I make is that I take my big Dutch oven and do step 2 while the squash is baking, then I just dump the squash and orange puree into the Dutch oven. Saves an extra pot and a bit of cleanup. And I don't do yogurt topping. |
Anonymous
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I really like the blog Once Upon A Chef - the blogger just did an entry on bss - I haven't tried it yet but am planning to - it sounds really good.
http://www.onceuponachef.com/2013/10/easy-butternut-squash-soup.html |
Anonymous
| My favorite recipe is just apples, olive oil, curry, butternut squash. 1 more minor ingredient. Topped w roasted cashews / onions / I think banana. SO GOOD. I don't remember where it's from but if you good butternut squash curry apple you'll have some optoons |
Anonymous
| Pretty much The Joy of Cooking is my kitchen bible. Their recipe is simple and delicious. |
Anonymous
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roast the squash
saute some garlic, onion, ginger add squash to the saute and add chicken broth to more than cover simmer about 20 minutes add salt & a bit of fresh grated nutmeg to taste |
Anonymous
| ^you could also add some cream to this - I usually leave it out and add some cream or sour cream to the soup when I serve it |
Anonymous
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2 large acorn squash
1 can coconut milk Thai red curry paste (or yellow curry paste) Water Salt Cut squash into quarters, brush with butter, salt, and roast until tender. Let squash cool then scoop out into a pot. Add coconut milk. Heat and stir a little. Purée with a hand mixer until smooth. Continue to heat. stir in about 2 1/2 cups water ( more or less until it is the consistency you like). Add curry, 1 tsp at a time until optimal flavor is reached. Add salt to taste, about 1-2 tsp. heat to a simmer. Serve. Yum! |
Anonymous
You can substitute acorn squash for other type of squash or pumpkin |
Anonymous
| Goodbetterbestfood.blogspot.com has a great one w pear. It is under the soup tab. |
Anonymous
| Delicata squash would be great to add to your soup. |
Anonymous
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roast squash
add chicken broth and white wine add ginger. nutmeg, cinnamon, a dash of cayenne blend/puree very easy... |