ISO: killer roasted butternut squash soup recipe
- chelleyd01 Oct 23, 2007 05:27 PM
My other is having a nice 4 hour open hernia surgery on Friday morning. Since I will obviously be home with him this weekend, I want to get some good, homey cooking in...stuff that will stick with him but not be too hard to eat from a semi-laying down position (oh yeah, he is DRAMATIC). Anyone have a nice butternut squash soup recipe I can make for him? Or any other good ideas to keep me busy over the loooonnnngggg weekend? His main enemies are mayo, onions and peppers (bell not hot). I can usually sneak onions by him by caramelizing them and then whirring the hell out of them with my immersion blender. Hey, a girls gotta do what a girls gotta do!
I made the butternut squash soup recipe from the Daily Soup cookbook last week and it was fantastic. While I don't have it on hand (and it wasn't pureed, so I'm not sure if it would qualify for being very easy to eat), the best thing I gleaned was that a parmesan rind simmered in with the soup adds an amazing flavor dimension. You could probably do that for most of the recipes people post here to give it a bit of zing. A bit of grated parm thrown in for garnish is great too.
Don't have a recipe but some bacon bits cooked until crisp first, then taken out whilst you cook and added again at the last minute (pre blending if necessary due to lying down, otherwise after) make all the difference. As does adding a small amount of cauliflower with the butternut - a few florets will do the job.
My all time favorite butternut soup recipe is here: http://allrecipes.com/Recipe/Creamy-B...
It's super easy, b/c the squash and onions 'roast' and caramelize in the pot before the liquid is added, so it brings out the flavor without the oven-roasting (and dirty-dish-making) time. The mix of sweet (cinnamon) and savory (garlic and a hint of cayenne) is really remarkable, and the stock can be vegetarian, if that suits.
With an immersion blender, this soup ends up being very sophisticated in under an hour, using only one pot.... can't beat that!
I make a great butternut squash soup. I cut up the following veggies to whatever shapes, sizes will cause them all to get tender at the same time based on their textures: squash, sweet potato, 2 parsnips, 1 golden beet
Then put in enough water to barely cover the veggies and bring to a boil. Once things start softening up, lower the heat, add a half cup of cream, a grind of nutmeg, dash of ginger, s & p.
Get your immersion blender going and just before it finishes, throw in a handful of fresh parsley. Delish!
This recipe is from a Wholefoods Recipe Card. It's my all time favorite butternut squash soup, and is a close contender for my favorite soup of all time. I usually make a double batch. The parmesean cheese rinds and creme fraiche add just the right amount of nutty tang. It's awesome.
Butternut Squash and Parmesan Soup
2 onions, roughly chopped
1 clove garlic, roughly chopped
1/2 teaspoon chili flakes or to taste (optional)
3 Tablespoons olive oil
2 medium butternut squash
4 1/2 cups chicken stock
1 bay leaf
3 sprigs of fresh parsley
piece of parmesan cheese rind (I used several)
1/2 cup creme fraiche (if you can't find it in the store, you can make it by mixing a ratio of 1 tablespoon of buttermilk to 1 cup of heavy whipping cream and letting it sit at room temperature for 6-8 hours, and then letting it sit in the fridge for 24 hours before using)
salt and freshly ground black pepper
roughly shaved parmesan cheese to serve
1.) Gently fry onions, garlic, and chili flakes in olive oil in a large saucepan for about 10 minutes, or until soft and golden. Meanwhile cut off the tough skin o fthe butternut squash. Scrape out and discard the seeds, then roughly chop the flesh and stir it into the sauteed onions. Cover and continue to cook, stirring occasionally, until the squash begins to soften.
2.) Add the stock, herbs, and parmesan rind and simmer gently for 45 minutes, or until the squash is meltingly soft. Discard the herbs and Parmesan rind, scraping any gooey cheese into the soup. In a blender, (careful with the hot liquids) process the soup, add the creme fraiche, and season to taste. Serve piping hot with Parmesan cheese shavings.
mine is really simple, just caramelized onions and squash pureed with butter, milk, and broth, but I add mascarpone and it absolutely gilds the lily. also, I think I got this from Mario Batali, but tossing some pangritata on the top never hurts, either.
I agree that the best butternut squash soup is as simple as possible; you don't want a whole lot of other flavors getting in the way of the squash. Skip the extras, even skip the broth. I would do this:
Roast your squash
Carmelize your onions.
Add some finely chopped apple (1-2 apples) and cook with the onions.
Add some salt, and a little fresh sage.
Add your roasted squash, some water, and some white wine. Cover and simmer for as long as you like.
Blend it all together with some more fresh sage added at the very end. Salt and a little black pepper to taste.
Optional: add a little cream or butter at the end, though it's not necessary.
If you want, you can decorate each bowl of soup with either a thin slice of apple, a few leaves of sage, some finely chopped sage, or some freshly ground black pepper.
I have a recipe from Los Angeles Times Magazine many years ago. It has an Asian flair and it's my favorite soup. It contains a pound of shrimp, serrano chiles, fish sauce, chicken broth, and coconut milk. If you want the recipe, let me know. I puree the soup in the pot with an immersion blender and it's actually quite easy. The spiciness of the chiles cuts the richness of the coconut milk and squash. No onions.
Jeanmarieok, here's the recipe for Spicy Butternut Squash and Shrimp Soup: (I'm sorry, I forgot there is an onion in here)
1 small onion, chopped
2 TB vegetable oil
3 cloves garlic, minced
1-2 serrano chiles, chopped and seeded if you like
1 heaping tsp Thai green-curry paste
2 14 oz cans coconut milk
1 # shrimp, shelled and deveined
Large butternut squash, peeled and cubed
2 14 oz cans chicken stock
1-2 TB Thai fish sauce
1/4 cup chopped cilantro
Saute onion, garlic, and chile in oil until translucent. Add curry paste and stir to blend. Add coconut milk and 3/4 pound of shrimp, simmering for 2 minutes. Blend with immersion blender or mix in blender. Return to heat (if you put in blender) and add butternut squash and chicken stock. Cover and cook over medium heat until squash is soft, about 30 minutes. Mix in blender (or use your immersion blender again). If you put it in a blender, reheat. Add remaining shrimp, cilantro, and fish sauce and cook for 1 minute. Garnish with cilantro.
Enjoy! It's so delicious! This is from LA Times Magazine October 29 2000
I've fallen in love with this recipe, have made it twice in the last 2 weeks:
I use milk in place of the cream and add the chilies really to taste. It adds a wonderful subtle heat to the sweetness of the squash. I use my immersion blender but only puree it half-way, I like it a bit chunky rather than completely smooth.
This is utterly simple and avoids all of your pitfalls, but it's my favorite thus far:
1 large (~3 lb) butternut squash
2 tsp vegetable oil
fresh ground pepper
1 tsp ground cumin
4 ½ c. chicken stock
1 clove garlic, minced
½ tsp cider vinegar
½ tsp sugar
pinch cayenne pepper (I go generous on this)
½ cup heavy cream (I often use only 1/4 cup)
Preheat oven to 400 degrees. Line 1 large, 1 small baking sheet w/ foil. With large knife, split squash in half, scoop out and reserve seeds. Brush cut side of squash w/ 2 tsp oil and sprinkle w/ salt and pepper. Place cut side down on large baking sheet and roast until very tender, ~35 minutes.
Remove any orange fibers from seeds, rinse, drain, and dry on paper towel. Toss seeds w/ remaining tsp of oil and ½ tsp of cumin, and season w/ salt. Place on small baking sheet, cover loosely with foil, and roast along with squash, stirring occasionally, until well-browned, ~10+ minutes. Remove from oven and set aside.
Scoop flesh from squash shells and place in a kettle. Add stock, garlic, vinegar, sugar, cayenne, and remaining cumin. Bring to a boil, lower temperature, and simmer, uncovered, for 10 min.
Puree soup until smooth w/ an immersion blender. Stir in cream and bring back just to a simmer. Season w/ salt and pepper to taste and serve garnished w/ seeds.
FYI, there's a similar thread going on over here: http://chowhound.chow.com/topics/662546
Check out the recipe I posted there at 8:06pm if you're interested. You could omit or reduce the onion if you wanted, but the soup isn't all that oniony -- plus the whole thing gets pureed.
Personally I'm bored by the tendency of most butternut squash soup recipes to include Indian-ish flavors or sweeteners like apples, so for mine I add fresh chopped rosemary and a dash of Worcestershire, which really work wonders. And of course I use roasted squash. The whole thing should be easy for you since you have an immersion blender.
My boyfriend loves the hell out of this soup -- and recommends adding chopped up crispy bacon as a garnish. I haven't tried that suggestion yet, though.