carol-whidbey-is
Well-known member
Does anyone have a favorite butternut squash soup recipe they would like to share.
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Butternut Squash soup
- Thread starter carol-whidbey-is
- Start date
and it is superb
Butternut Squash Soup with Spiced Crème Fraîche Serves 8
3 pounds butternut squash
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
2 cups sliced shallots
1/3 cup smashed garlic cloves
1 teaspoon fine sea salt
1/2 teaspoon ground white pepper
1 spice purse (1 bay leaf, 1 thyme sprig, 1 star anise, 4 peppercorns)
1/2 cup white wine
1 tablespoon sugar (optional)
8 cups vegetable stock
1/2 cup heavy cream
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly grated licorice root (optional)
Spiced Crème Fraîche , for accompaniment
To roast the squash, preheat the oven to 350°F. With a vegetable peeler, remove the skin from the squash. Carefully cut the squash in half lengthwise. Scoop out and discard the seeds. Place the squash on a baking sheet and drizzle with the olive oil. Roast the squash until it is soft and caramelized, about 30 minutes.
To make the soup, in a large soup pot over medium heat, melt the butter and then add the shallots, garlic, salt, white pepper, and spice purse. Cook until the shallots are soft and translucent, about 3 minutes. Add the wine and cook until the mixture is reduced by half, about 3 minutes. Add the squash, sugar, stock, and cream. Cook until all of the flavours meld together, 20 to 30 minutes. Remove the spice purse and season with the cinnamon, nutmeg, and licorice root.
Puree the soup in a blender, being careful not to overload the blender with the hot soup. (Before turning on the machine, be sure the lid is tightly secured and covered with a towel to prevent the hot mixture from escaping.)
Strain through a fine strainer and serve with
Spiced Crème Fraîche; 1 cup crème fraîche, 1/4 t. salt, 1/4 t. freshly ground black pepper, 1/4 t. freshly grated nutmeg, 1/4 t. ground ginger.
Epicurious
Butternut Squash Soup with Spiced Crème Fraîche Serves 8
3 pounds butternut squash
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
2 cups sliced shallots
1/3 cup smashed garlic cloves
1 teaspoon fine sea salt
1/2 teaspoon ground white pepper
1 spice purse (1 bay leaf, 1 thyme sprig, 1 star anise, 4 peppercorns)
1/2 cup white wine
1 tablespoon sugar (optional)
8 cups vegetable stock
1/2 cup heavy cream
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly grated licorice root (optional)
Spiced Crème Fraîche , for accompaniment
To roast the squash, preheat the oven to 350°F. With a vegetable peeler, remove the skin from the squash. Carefully cut the squash in half lengthwise. Scoop out and discard the seeds. Place the squash on a baking sheet and drizzle with the olive oil. Roast the squash until it is soft and caramelized, about 30 minutes.
To make the soup, in a large soup pot over medium heat, melt the butter and then add the shallots, garlic, salt, white pepper, and spice purse. Cook until the shallots are soft and translucent, about 3 minutes. Add the wine and cook until the mixture is reduced by half, about 3 minutes. Add the squash, sugar, stock, and cream. Cook until all of the flavours meld together, 20 to 30 minutes. Remove the spice purse and season with the cinnamon, nutmeg, and licorice root.
Puree the soup in a blender, being careful not to overload the blender with the hot soup. (Before turning on the machine, be sure the lid is tightly secured and covered with a towel to prevent the hot mixture from escaping.)
Strain through a fine strainer and serve with
Spiced Crème Fraîche; 1 cup crème fraîche, 1/4 t. salt, 1/4 t. freshly ground black pepper, 1/4 t. freshly grated nutmeg, 1/4 t. ground ginger.
Epicurious
Here's one:
11. Apple & Butternut Squash Soup
¼ cup peanut oil
2 lb. butternut squash (about 4 cups), peeled, seeded, and cubed
2 Macintosh apples, peeled, seeded, and cubed (about 2 cups)
1 large onion coarsely chopped
¾ tsp. curry
¾ tsp. ground mace
½ tsp. ground cardamom
1 cup cider
1 quart chicken stock
1 cup half and half, optional
½ tsp salt
¼ tsp. white pepper
Heat peanut oil in large pot. Add squash, apples, and onions. Cook until onion is translucent. Add spices. Cook until onion browns, another 20 minutes or so. Add cider and bring to a boil. Boil for 3 minutes. Add stock, lower heat to med. low and cook, covered, for 35 minutes. Let it cool a bit and then puree mixture (an immersion blender works beautifully for this). Add half and half, if using, and salt and pepper. Reheat to serve.
11. Apple & Butternut Squash Soup
¼ cup peanut oil
2 lb. butternut squash (about 4 cups), peeled, seeded, and cubed
2 Macintosh apples, peeled, seeded, and cubed (about 2 cups)
1 large onion coarsely chopped
¾ tsp. curry
¾ tsp. ground mace
½ tsp. ground cardamom
1 cup cider
1 quart chicken stock
1 cup half and half, optional
½ tsp salt
¼ tsp. white pepper
Heat peanut oil in large pot. Add squash, apples, and onions. Cook until onion is translucent. Add spices. Cook until onion browns, another 20 minutes or so. Add cider and bring to a boil. Boil for 3 minutes. Add stock, lower heat to med. low and cook, covered, for 35 minutes. Let it cool a bit and then puree mixture (an immersion blender works beautifully for this). Add half and half, if using, and salt and pepper. Reheat to serve.
colleenmomof2
Well-known member
REC: Not T&T - Butternut Squash Soup with Roasted Red Pepper Pur
but this is the recipe I'm planning to make in the next couple of days with the 1/2 butternut squash I just roasted. Will be making changes based on the comments to match what I have on hand. Will let you know how it turns out. Colleen
Epicurious Butternut Squash Soup with Roasted Red Pepper Purée
2 tablespoons olive oil
2 1/4 cups chopped onions
4 garlic cloves, minced
1 2 1/2-pound butternut squash, peeled, seeded, cut into 1-inch pieces
5 1/2 cups (or more) vegetable broth
3 teaspoons chopped fresh thyme
1/2 teaspoon grated orange peel
Roasted Red Pepper Puree
Heat oil in heavy large pot over medium-high heat. Add onions; sauté until tender, about 12 minutes. Add garlic; stir 1 minute. Add squash and 5 1/2 cups broth; bring to boil. Reduce heat; cover and simmer until squash is soft, about 40 minutes. Cool slightly.
Working in batches, puree soup in blender until smooth. Return puree to pot. Add 1 teaspoon thyme and orange peel. Thin soup with more broth if desired. Simmer 3 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving, thinning with more broth if desired.)
Ladle soup into bowls. Swirl 1 tablespoon Roasted Red Pepper Puree into soup in each bowl. Sprinkle with remaining 2 teaspoons thyme and serve.
https://www.epicurious.com/recipes/food/views/butternut-squash-soup-with-roasted-red-pepper-puree-108800
https://assets.epicurious.com/photos/560df92c7b55306961bfe8f9/6:4/w_620%2Ch_413/108800.jpg
but this is the recipe I'm planning to make in the next couple of days with the 1/2 butternut squash I just roasted. Will be making changes based on the comments to match what I have on hand. Will let you know how it turns out. Colleen
Epicurious Butternut Squash Soup with Roasted Red Pepper Purée
2 tablespoons olive oil
2 1/4 cups chopped onions
4 garlic cloves, minced
1 2 1/2-pound butternut squash, peeled, seeded, cut into 1-inch pieces
5 1/2 cups (or more) vegetable broth
3 teaspoons chopped fresh thyme
1/2 teaspoon grated orange peel
Roasted Red Pepper Puree
Heat oil in heavy large pot over medium-high heat. Add onions; sauté until tender, about 12 minutes. Add garlic; stir 1 minute. Add squash and 5 1/2 cups broth; bring to boil. Reduce heat; cover and simmer until squash is soft, about 40 minutes. Cool slightly.
Working in batches, puree soup in blender until smooth. Return puree to pot. Add 1 teaspoon thyme and orange peel. Thin soup with more broth if desired. Simmer 3 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving, thinning with more broth if desired.)
Ladle soup into bowls. Swirl 1 tablespoon Roasted Red Pepper Puree into soup in each bowl. Sprinkle with remaining 2 teaspoons thyme and serve.
https://www.epicurious.com/recipes/food/views/butternut-squash-soup-with-roasted-red-pepper-puree-108800
https://assets.epicurious.com/photos/560df92c7b55306961bfe8f9/6:4/w_620%2Ch_413/108800.jpg
Made this soup Marg posted and it is so elegant and delicious. I had 1/2 can
of pumpkin Puree left over from making waffles, so I added that to the soup and we are having it for dinner tonight, with home made roasted garlic sourdough bread and a tomato, french breakfast radish, scallion and blue cheese salad. Thanks for posting.. Do you know how this soup freezes?
of pumpkin Puree left over from making waffles, so I added that to the soup and we are having it for dinner tonight, with home made roasted garlic sourdough bread and a tomato, french breakfast radish, scallion and blue cheese salad. Thanks for posting.. Do you know how this soup freezes?
Thank you, I was going to have it for leftovers tonight, but we finally got a new
Weber Genesis grill after 21 years of using a huge, monster Dynasty Grill hubby bought 21 years ago. The thing was all Stainless Steel, too big, had a huge rotisserie that would hold many chickens or roasts. I hated the thing, took my two hands to lift the lid, it did not sear until the food was cooked to death. I love this Weber, it has a sear station and I am so excited to do steaks tonight. It is a learning curve for us and I am going to love it. It was amazing to see how much the natural gas grills have changed over the years. Wow!
Back to the soup, it was so good and I will be using it for lunches in the future!
Weber Genesis grill after 21 years of using a huge, monster Dynasty Grill hubby bought 21 years ago. The thing was all Stainless Steel, too big, had a huge rotisserie that would hold many chickens or roasts. I hated the thing, took my two hands to lift the lid, it did not sear until the food was cooked to death. I love this Weber, it has a sear station and I am so excited to do steaks tonight. It is a learning curve for us and I am going to love it. It was amazing to see how much the natural gas grills have changed over the years. Wow!
Back to the soup, it was so good and I will be using it for lunches in the future!
colleenmomof2
Well-known member
We liked it with the red pepper puree
but found it a little mild without. I read through comments after tasting and stirred 1 tsp of minced ginger with 1/4 cup of greek yogurt into the butternut soup before serving. Colleen
but found it a little mild without. I read through comments after tasting and stirred 1 tsp of minced ginger with 1/4 cup of greek yogurt into the butternut soup before serving. Colleen