Butternut Squash Soup
In case you haven’t cooked with butternut squash before, it’s very similar to a pumpkin. It has a light yellow skin and orange flesh on the inside with seeds in the middle.
Who doesn’t love butternut squash soup?! It’s a tasty and hearty soup that warms the soul. Plus, butternut squash is so versatile! It can be roasted, baked, puréed into soups, or mashed into anything else. If I haven’t convinced you yet, it is a good source of fiber, vitamin C, manganese, magnesium, potassium, and is also an excellent source of vitamin A.
I always order anything on a menu that includes butternut squash whether it be in pasta, soup, empanada, or stew. When I found out that the soup was so easy to make….well let’s just say we have butternut squash soup a lot around here! I made the soup in various ways and using various recipes. I am going to share with you two recipes I have tried and revised a little.
Recipe #1: From the Food Network
Recipe #2: From Allrecipes.com
Ingredients
Recipe #1 [6 servings]
-1 (2 to 3 pound) butternut squash, peeled and seeded
-2 tablespoons unsalted butter
-1 medium onion, chopped
-6 cups chicken stock
-Nutmeg
-Salt and freshly ground black pepper
Recipe #2 [4 servings]
-2 tablespoons butter
-1 small onion, chopped
-1 stalk celery, chopped (I used 2-3 stalks in my soup)
-1 medium carrot, chopped
-2 medium potatoes, cubed (I left the potatoes out of my soup)
-1 medium butternut squash – peeled, seeded, and cubed
-1 (32 fluid ounce) container chicken stock
-salt and freshly ground black pepper to taste
-nutmeg (this is not in the original recipe, but I like to add it in)
Directions
1. For both recipes, first peel, seed and cut the butternut squash into about 1 inch cubes.
1a. For recipe #1, dice the onion.
1b. For recipe #2, dice the onion, carrots, celery and potato (if you are using).
2. For both recipes, in a large stock pot, melt the butter and add the onions and cook until translucent for 5-7 minutes. Add the squash (For recipe #2 also add the carrots & celery). Cook for another 5 minutes.
3. For both receipes, add the stock, making sure it covers the squash (and vegetables) in the pot. Bring to a boil and then turn heat down to a simmer. Cook about 30 minutes, or until the squash (and vegetables) are tender. Use a fork to check.
3. Transfer the soup to a blender, and blend until smooth. (Note: I had to do this in batches as it would not all fit in my blender and used a large bowl to transfer in between). Return blended squash to pot. Season with nutmeg, salt and pepper.
4. Enjoy your butternut squash soup!
We make butternut squash soup for Christmas and it takes nearly an hour just to cut the friggin butternut squash. It’s humongoid!
Anyway, last time Jane made it I was helping her and we did a little something extra that really improved the taste and texture of the soup. Because the blending isn’t always the best, we took an extra step and strained the soup through a large sieve. It takes forever but it’s worth the extra time. Then before serving, we chilled the soup in the cold garage for a couple hours, which also helped the flavor and texture, and then heated right before serving.
Yummm…. dericious!
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