Oh, forgot to mention: I serve my BNSS with homemade parmesan crostini. Maybe mix a little paprika in with the cheese before toasting.

I don't really do recipes, so I can't give you any measurements or anything.

Mine goes like this:
Diced onion and celery in olive oil til soft
Squash cooked in chicken broth with a bay leaf til soft
Combine and puree with immersion blender while adding light cream and a ton (a tablespoon or more) of grated fresh ginger. I use a microplaner to grate it. Also, white pepper and salt to taste.

It's really quite simple, but the chicken broth, onion/celery, and bay leaf give it a complexity that folks seem to appreciate.

As an aside: chicken broth. Every time we get a costco roast chicken, I throw the picked-bare carcass into a pot of water (just enough to cover) with a garlic clove, some whole peppercorns, celery tops, onion skins, etc, and simmer for an hour. Wait for it to cool, strain into a large ziplock and freeze flat. Voila. Recipe-ready chicken broth you didn't have to spend $4 on, and it only takes about 10 minutes of active work. I use a lot of chicken broth in my cooking, so the way I figure it, a costco chicken only costs me ONE dollar, instead of five, since every one saves me buying a carton of packaged broth.

Second the Thai-spiced, except that I always add some coconut milk as well. Top with crunchy fried shallots (you can buy these in Asian stores), cilantro, squeeze of lime. Delicious with lentils, or carrots, or sweet potato in place of the squash also!

I first got the original Moosewood cookbook in the mid-1980'2 and have been making this soup for over 25 years. It's always popular, but back then, the recipe wasn't on the Usenet (the precursor to the Internet):
http://www.molliekatzen.com/recipes/recipe.php?recipe=curried_squash_soup

This one is my favorite:

http://www.williams-sonoma.com/recipe/roasted-butternut-squash-soup.html

I love the sage.

I recently made this one and it's delicious.

http://www.epicurious.com/recipes/food/views/Butternut-Squash-Soup-with-Cider-Cream-15657

I roasted the cubed squash first for extgra flavor and didn't bother with the Cider cream, just added sour cream and it was amazing.

I use Ina Garten's recipe - with "curried condiments," only I don't make those- too much work.

roast 3 lbs butternut squash (cubed) on two sheet pans with two cored / seeded apples (cubed), and one medium onion (cubed), olive oil, salt and pepper for 45 minutes at like 400 degrees.

Let 4 cups of chicken stock come to a simmer on the stove. Add cooked veggies- bring to a boil- puree with stick blender add more salt and pepper to taste. Very tasty!

This one from Cook's Illustrated is so good and so easy.

INGREDIENTS
2 1/2 pounds butternut squash, peeled, seeded, and cut into 2-inch chunks (about 7 cups)
2 tablespoons unsalted butter
1 leek, white and green parts only, quartered lengthwise, sliced thin, and washed thoroughly (about 1 1/2 cups)
Salt and pepper
4 cups vegetable broth
1 - 2 cups water
2 sprigs fresh thyme
1 bay leaf
pinch cayenne pepper
Sour cream

INSTRUCTIONS
1. Place squash in bowl, cover, and microwave until paring knife glides easily through flesh, 14 to 18 minutes, stirring halfway through. Carefully transfer squash to colander set in bowl (squash will be very hot) and drain for 5 minutes; reserve liquid.
2. Melt butter in Dutch oven over medium-high heat. Add squash, leek, and 1 teaspoon salt; cook, stirring occasionally, until squash pieces begin to break down and brown fond forms in bottom of pot, 10 to 13 minutes.
3. Add 2 cups broth and scrape bottom of pot to loosen and dissolve fond. Add remaining 2 cups broth, reserved squash liquid, 1 cup water, thyme sprigs, bay leaf, and cayenne. Increase heat to high and bring to simmer. Reduce heat to medium and simmer until leeks are fully tender, 6 to 7 minutes.
4. Remove and discard bay leaf and thyme sprigs. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return soup to clean pot and bring to simmer, thinning with up to 1 cup water to desired consistency. Season with salt and pepper to taste; serve with dollop of sour cream. (Soup can be made up to 2 days in advance.)

Chili PP here, I also found a recipe last week for a winter vegetable hash. I sautéed potatoes, peppers, diced squash and onion. Added olive oil, some herbs, etc. Covered and let it steam to cook through. About 5 min before it was done, I added in some chopped Swiss chard, kale works too. It was amazing. I have several small squash in the fridge as my CSA is coming to an end and they aren't really big enough to bake as its just a few bites, but this was perfect and adding the potatoes gave me the quantity I needed.

Sorry for the hijack, I just love squash.

Ooh, the Thai sounds yummy. I have several squash from the farm taking up space in my fridge and maybe that will redeem my failed attempt at chili with dried beans (see the bean soaking post.)

Anonymous wrote:Me! Me! This is a recipe called "Thai-Spiced Pumpkin Soup." It's SO easy and gets rave reviews from everyone who tastes it.

Cut squash in half lengthwise. Brush with olive oil, season with salt & pepper. Place face down on a baking sheet and bake for 45-60min at 375 degrees.

Let cool and scoop out flesh into pot over med-high heat. Add 1 can of coconut milk (I use Trader Joes light coconut milk) and 1 teaspoon of red Thai curry paste. Bring to a simmer.
Puree with an immersion hand blender or mixer. Or puree batches in the blender/food processor. Add water in small amounts until the soup is the consistency you want. Bring to a simmer again and add 2 teaspoons of salt.
If you want more heat, gradually add in more curry paste.
Enjoy!

Thank you- I will probably make this for dinner! (Not OP, but another squash lover.)

One of my favorites- I made this last thanksgiving and it was very well received. I didn't have the coconut, but did everything else.

http://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-soup-and-curry-condiments-recipe2/index.html

Me! Me! This is a recipe called "Thai-Spiced Pumpkin Soup." It's SO easy and gets rave reviews from everyone who tastes it.

Cut squash in half lengthwise. Brush with olive oil, season with salt & pepper. Place face down on a baking sheet and bake for 45-60min at 375 degrees.

Let cool and scoop out flesh into pot over med-high heat. Add 1 can of coconut milk (I use Trader Joes light coconut milk) and 1 teaspoon of red Thai curry paste. Bring to a simmer.
Puree with an immersion hand blender or mixer. Or puree batches in the blender/food processor. Add water in small amounts until the soup is the consistency you want. Bring to a simmer again and add 2 teaspoons of salt.
If you want more heat, gradually add in more curry paste.
Enjoy!

Does anyone have a great recipe for butternut squash soup? Thanks!