Butternut squash soup recipe, tried and true?
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Anonymous
| Looking for a very simple recipe, creamy and fattening is ok since it's for my skinny kiddos. I'm also wondering if there's a good way to hide some other veggies in there maybe puréed spinach/kale? |
Anonymous
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Both of the top ones on allrecipes are AMAZING!! I just made them last week. I haven't tried any other veggies in mine, but I would think spinach would change the color to puke? idk
http://allrecipes.com/recipe/butternut-squash-soup/ |
Anonymous
This is the exact one I make. It is freaken amazing. I pretty much want to lick the bowl. |
Anonymous
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This recipe is always delicious:
http://www.dinneralovestory.com/i-don%E2%80%99t-know-yet/#more-5132 |
Anonymous
| I think spinach or kale would make the color off-putting to a kid (and perhaps others), but if you think about foods in the same color range, there's all sorts you could add to a butternut squash soup! We like red lentils, chickpeas, white beans, cooked quinoa, carrots (just a few unless you really like cooked carrots), pretty much any root vegetable, even apples. You can also use other kinds of squash, like kabocha or Hubbard. I love squash soup with miso, and coconut milk is a VERY tasty sub for cream in many soup recipes. |
Anonymous
| I use veg stock instead of chicken. http://www.foodnetwork.com/recipes/butternut-squash-soup-recipe/index.html |
Anonymous
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This is mine:
Sauté half an onion with some garlic and a few diced carrots until all are soft. Add cubed squash and either broccoli or cauliflower, a few cubes potatoes along with enough stock to cover everything. Bring to a boil and cook low until veggies are soft - about 20 min. I also add some Old Bay seasoning. Turn off heat and either blend or use immersion blender to make smooth. Then you can add a can of lowfat coconut milk, or omit. Totally yummy and makes tons. |
Anonymous
| Saute an onion in oil or butter. Add garlic & ginger & saute more. Add squash and broth (chicken or veg or water + salt) & a pinch of thyme. Simmer for about 15 minutes. Serve it with cream or sour cream or cream cheese or goat cheese. |
Anonymous
| I've made Ina Garten's before- I just use less apple than she recommends because I think it's too sweet with the recommended amount. It's very delicious- but I just read that recipe with the cream cheese in it, and that sounds really good...... |
Anonymous
| I make the one from the Greens cookbook with calvados and an apple compote. It's delicious but no cream so not sure that will work for fattening up kids. |
Anonymous
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This is sweet potato (but you could definitely sub butternut squash) and it was AMAZING!!!
http://cookingstoned.tv/recipe/curry-and-maple-sweet-potato-soup-vegan/ |
Anonymous
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The recipe from all recipes seriously calls for two packages of
cream cheese? I am an obese cheese eater and that grosses even me out. Yuck. |
Anonymous
| I just by the box from whole foods. Dollop of crime fraiche and it's like I'm at the Inn again |
Anonymous
| Roast two small butternut squash with two pears and quarters vidalia onion. Toss a bunch of thyme on it while roasting. Once soft, put in a sauce pan with about 4 cups of chicken broth. Use your blender to purée all of it, then add about a cup of cream. Top with whatever you like I normally use sour cream. Delish and super easy. I make it about once a month and everyone asks for it. I have subbed the pear out for apples and the result is just as good. |
Anonymous
What box? |