Butternut Squash Soup
I know many are "over" the butternut squash soup phase, but i've never made it and would like a tried and true recipe to use for a starter on Thanksgiving Day. Usually I test out what I am going to make but don't have time so I really need your help! T-I-A Marie
ps: I am thankful for CHOWHOUND!
I make the typical pureed curried butternut and apple soup every fall, including a little cream. (I could bathe in the stuff, so I don't know why I don't make it year-round). This week I wanted a quick dinner and had Costco's Ling-Ling chicken/veg potstickers in the freezer. They are goooood but the sauce packets are dreadful. On a whim, I poured a little squash soup over them, which proved to be a wonderful combination. A new favorite is born!
I am making turkey croquettes next week and plan to use the soup as gravy.
I'd gotten bored with butternut squash soup too, or so I thought. Then the bf requested it, specifically with creme fraiche. I didn't want any ginger, apple, curry or any of that and I found this great recipe from the blog "Kitchenography." Technically it's squash and fennel. It's a Suzanne Goin recipe that was originally for Kabocha squash, but the blogger did it with butternut to great results. I skipped the candied seeds, sherry, used boxed broth, winged the amounts a bit, and it was a huge success with all 10 ppl who ended up having some. "Best butternut squash soup ever!" etc :) I like it without the creme fraiche. Dead easy with a hand blender, and I didn't need all the broth, so was able to reserve some to make a wonderful gravy out of.
Suzanne Goin's Squash and Fennel Soup With Creme Fraiche and Candied Pumpkin Seeds
2 pounds kabocha squash (or substitute another winter squash -- I used butternut)
2 medium bulbs of fennel
4 tablespoons extra virgin olive oil
2 teaspoons fennel seeds
4 tablespoons unsalted butter
2 cups sliced onions
1 tablespoon thyme leaves
2 chiles de arbol
1 bay leaf
3/4 cup sherry
10 cups chicken or vegetable stock or water
1/4 cup creme fraiche
candied pumpkin seeds
kosher salt and freshly ground pepper
1. Preheat oven to 400 degrees
2. Cut squash in half lengthwise. Remove seeds and peel from squash and cut into inch thick wedges. Cut the fennel in half lengthwise and cut into 1 inch wedges. Toss the squash and fennel with olive oil, 1 teaspoon salt, and freshly ground pepper. Place the vegetables flat on a baking sheet and roast about 35 minutes, until tender and slightly carmelized.
3. Toast the fennel seeds in a small pan over medium heat until the seeds become fragrant and lightly browned, about 2 or 3 minutes. Pound them coarsely in a mortar.
4. Heat soup pot over high heat for 2 minutes. Add the butter and when it foams, add the onions, fennel seeds, thyme, chiles, bay leaf, 1 teaspoon salt, and a good amount of freshly ground black pepper. Reduce the heat to medium high and cook until the onions are translucent and starting to color.
5. Add the squash and fennel, and stir to coat with the onions for a minute. Turn the heat back up to high and pour in the sherry. Let it reduce for a minute or two, and then add the stock and 1 teaspoon salt. Bring to a boil, turn down the heat, and simmer 20 minutes.
6. Puree the soup in batches. Strain the solids from the broth, reserving both. Put a third of the solids into the blender with 1/2 cup of the broth. Process at low speed until the squash mixture is pureed. Add another 1/2 cup broth and puree at high speed. Add additional broth, a little at a time, until the soup has the consistency of heavy cream. Blend at least a minute on high speed until the soup is completely smooth and very creamy. Transfer to a container, and repeat with remaining ingredients. You may not need all the liquid. Taste for balance and seasoning. 7. Pour soup into bowls, spoon creme fraiche into center, and sprinkle with pumpkin seeds.
I made some the other day, and for the record, I will never be "over" good food.
1) Get a dutch over and saute carrots, celery, onions, garlic, thyme and season
2) Slice the butternut squash in half and add all of the entrails (seeds, pulp, etc. an ice cream scooper works perfectly)
3) Add the squash to the sweating veg and cook until seeds start turning golden
4) Add 3 cups of chicken stock (preferably homemade) stir and let simmer for about half an hour
5) Put the squash halves skin side down (meat up) on top of the mixture, cover and put into a 350 degree oven for 45 minutes (steams the squash and imparts squash flavor)
6) Remove the squash and let cool
7) Strain the liquid through a fine chinoise or fine strainer (Make sure to press to get all of that squash flavor in the pulp and seeds) into a blender
8) Dice the squash and add to the blender (this will be messy) and reserve some shredded pieces for texture
9) Blend, add heavy cream and season to taste
I love butternut squash soup and Ina Garten's is really great: http://www.foodnetwork.com/food/recip... Don't be afraid to add the curry powder because in the end it doesn't leave this curry taste but just a faint something-ness that makes it worthwhile. This is a sweeter application of the soup however so don't expect something too savory but rather a combination of both.
Here is my recipe. Modified from a Wolfgang Puck recipe, with a few changes of my own. My goal in making up the recipe was to duplicate the Butternut Squash Soup we had at a local restaurant.
Roasted Butternut Squash Soup
1 fairly large Butternut Squash, peeled and cut into rough cubes (about 1 1/2 inch)
(about 4 cups of squash cubed)
1/2 cup Orange Juice
1/3 cup Brown sugar (dark or light)
Dash of ground Cinnamon or one Cinnamon Stick
Drizzle of real maple syrup (optional)
Heat oven to 425, combine the ingredients listed above and place in a baking dish/roasting pan. Cover tightly with foil and bake for 1 hour or until tender. (can be made the day ahead)
(I find it easier to peel the squash when it is whole, than cut in half, remove seeds and cut it up. Peeling the squash is the worst part of the recipe)
2 to 4 tablespoons Butter (depending on how fat concerned you are)
1 Leek (white and light green part) chopped (about one cup)
1/2 Onion chopped (1/2 cup)
1 Granny Smith Apple, cored, peeled and chopped.
2 fresh sage leaves or a pinch of dry
4 Cups Vegetable Stock/Broth - could also use Chicken stock.
Roasted Squash from above
1/3 cup Heavy Cream (they say it is optional, but I wouldn't leave it out.)
Cayenne red pepper (optional)
Melt butter in the bottom of a large heavy- bottom pan, medium heat. Add leek, onion and apple and cook for a few minutes, add the sage and cook for a few more minutes. Stir frequently. You want the veggies to be soft but not brown. Add the vegetable stock and bring to a boil. Add the roasted squash and cook for 5 minutes. Add the cream and cook for another 5 minutes. Season with salt and pepper. Cool slightly and puree with a hand blender until very smooth. Or puree in batches in a regular blender until smooth.
Reheat if necessary…and eat.
The taste is a different from most soup since it is kind of sweet - I use it as an appetizer rather than a meal.
There are tons of good recipes for butternut squash soup, this is the one I make several times during the fall. It's really delicious and easy. Do add the cream at the end; you can add as much (or as little) as you want; it adds a great bit of flavor. One more thing, I always add more squash than the recipe calls for as I prefer a thicker soup. I used 2 pounds last week with great results.
Butternut-Cider Bisque Recipe courtesy Red Lion Inn Cookbook
Show: Cooking Live
Episode: Fall Fun: Country Inns
This recipe is available for a limited time only. Why?
1 tablespoon olive oil
1/2 large onion, diced
1/2 large carrot, diced
1 stalk celery, diced
1 pound butternut squash, peeled, seeded and diced
4 sprigs fresh thyme, rinsed
5 cups chicken stock or canned chicken broth
2 cups apple cider
2 cups heavy cream, apple cider, or chicken stock (optional)
Salt and black pepper, to taste
Heat the oil in a large pot and saute the onion, carrot, and celery until the carrot and celery are soft and the onion is translucent, about 5 minutes. Add the squash and thyme and saute until all of the vegetables are coated with oil, about 2 minutes. Add the stock and the 2 cups of cider and simmer until the squash is very soft, about 30 minutes. Remove from heat. Puree the mixture, in small batches, in a blender on medium speed until smooth and well blended. Place the pureed mixture into another pot and stir in either the cream, cider or stock to achieve the desired consistency. Add the salt and black pepper. Heat gently and serve.