Butternut squash soup-HELP!
A while ago, I made a big dinner for my in-laws and the butternut squash soup I made was a hit. Trouble is, I cannot remember what I did- and now my MIL would like me to make it for Thanksgiving dinner. And, b/c she is kosher there can;t be any butter, milk or cream.
I recall using fresh chunks of squash, chicken stock, salt, pepper, garlic, ginger and nutmeg and going crazy with my hand-held emulsifier.
Any recipes or thoughts that might fit the bill? Thanks!
Cut squash in half, scoop out seeds, brush flat sides with EVOO, and place flat-side-down in a glass baking dish. I sprinkle the unpeeled cloves from one head of garlic around the squash, add about a cup of hot water and a couple of tablespoons of oil and bake at 350 for about 1-1/2 hours.
When squash is very soft, scoop flesh into a pot or bowl, squeeze garlic into the pot, and go crazy with your immersion blender until smooth. Add 2-1/2 cups chicken stock about 1/2 cup at a time and keep blending. Add S&P, and whatever other spices appeal. I've tried about a tablespoon each of ginger and/or curry and liked it, but haven't tried nutmeg. No need to use the garlic if you don't want to, but I just love it that way. I also prefer to serve with croutons. The soup is so silky, I like the added texture.
I roast my squash as above. Saute carrot,celery,onion in olive oil, add squash and chicken stock. Immersion blend. For flavor I add maple syrup, lime juice, and a bit of hot sauce. When I made it last week, i added 3 tbls cream, but that's obviously unneccessary. I have also added white wine poached pears in the past. It adds complexity of flavor, but the texture is not as smooth.
Above recipe is very similar to mine. If you want to, before you add the softened squash to the pot, Cook some sliced onion in 1/2 butter, 1/2 oil and add 2T of brown sugar, cinnamon and nutmeg to taste, and fresh or powdered ginger. Soften the onions and then add the squash and continue from there. I find that cooking the spices in the oil keeps them from tasting raw and disperses their fragrance through the soup. Good luck!
This one has curry, but the base soup is delicious.
3 lbs. butternut squash, peeled, seeded and diced into 1 inch cubes.
2 medium onions
29 oz. fat-free chicken broth
1.5 tsp curry powder
1/8 tsp salt
1/8 tsp black pepper
1 medium scallion, thinly sliced for garnish
Preheat at 425F
Place squash and onion in large baking dish. Pour in chicken broth and bake, covered for 1 hour, stirring occasionaly.
Remove from oven and let cool 15 minutes. Puree in batches or you can use your hand blender.
Toast the curry in a small skillet over low heat until fragrant (2 min). Don't burn it. Stir into the pureed soup. Season to taste and garnish with the scallions.
here's what i've been making every friday for the family i cook for. barely any fat, kosher, and they love it. and its super easy.
sweat an onion in a pot.
add a bit of chopped sage
sprinkle some cinnamon
add the chopped butternut asquash chunks
add chicken stock
bring to a boil, reduce to a simmer until very tender.
blend in the blender.
done. doesn't need cream. make sure its nice and thick!
If the soup is too thin, and you aren't going to use any dairy, use a potato to help thicken it. You'll like the results. An immersion blender works wonders.
Experiment with pumpkin mixed in sometime too.
I just made this lovely recipe for Curried Butternut Squash Soup.
You could probably just leave out the curry powder if you want, but it's really good. Maybe you could put in Saffron?
I halved the amount of stock in this recipe and I substituted Vegi stock for Chicken stock to accommodate a veg. friend.
You'll get the best butternut squash soup using roasted squash. However, instead of roasting squash halves, peel and seed the butternut squash and cut into 1/2-inch chunks. Toss with a little olive oil, s & p, and bake on a parchment-lined, rimmed cookie sheet until soft and caramelized, about 40-50 minutes. Then proceed with the soup recipe.
Another tip: I add a can of pure pumpkin puree (unsweetened; NOT pumpkin pie filling) to my butternut squash soup - the texture and flavour it provides is a great addition to the soup. And, for me, a butternut squash soup needs nutmeg, freshly grated.
But if you roast the whole squash (peeled and diced) instead of just the bottom half, you'd end up with more caramelization, and a sweeter and more intense flavour.
I also add in my roasted squash after making the soup base (sweated onion, carrots, celery, chicken or veg broth, pumpkin puree), then simmer it all together. After about 15 minutes, I puree the soup and continue to simmer for another 15 minutes or so. Never felt the need to add honey.