Cold in the midwest - ISO roasted butternut squash and other soups
It is downright frigid! I am searching for a really earthy and delicious butternut squash soup recipe. I have had ones with way too much tomato and would prefer without. Is it possible to do without the cream and mix in unsweetened yogurt if needed?
Doesn't have to be vegetarian as I made a barrel load of chicken stock yesterday for freezing.
I have seen many variations - roast squash first and then add, cut in cubes and sautee with onion first, etc.
Any other soups would be a great addition. I often make Hazan's pearl barley soup - deliciously creamy texture with no cream or milk, maybe I'll do that.
re: The Dairy Queen
Here's my tried and true recipe- it's non-dairy but when it's pureed, you'd never miss it!
Butternut Squash Soup
1 Tbsp Olive oil or butter
2-3 lbs Butternut squash, peeled, and diced into 1 inch chunks
3 large carrots chopped
1 medium onion chopped
1 Tbsp ginger(1”piece)
2 quarts of vegetable stock or chicken stock or cold water (mixed chicken and veggie)
1 bunch parsley, chopped
Pinch of: nutmeg
Heat the oil or butter over medium heat in a large saucepot, sauté the squash, carrots, onion and ginger for 3 minutes, until they are lightly browned. Add the stock and some orange zest (if desired) and bring to a boil. Lower to simmer and cook uncovered for 35-40 minutes, until the vegetables are tender. Add the parsley, nutmeg, salt, pepper, ginger and curry to taste. Puree the soup with a hand held immersion blender or regular blender until smooth and creamy. Soup can be garnished with fresh sage leaves and Parmesan Crostini.
Serves 4-6 people
I like to make a soup like this too. However, I often add pumpkin (fresh or canned, fresh is better) or garbanzo beans to the mix as well. If you are looking for some added creaminess without dairy, coconut milk tastes amazing especially with the curry powder. Adding a cup of chopped cilantro (intead of the parsley) tastes great in there too.
The Kabocha Squash and Fennel Soup with Crème Fraîche and Candied Pumpkin Seeds from “Sunday Suppers at Lucques” can be made with butternut squash and is my favorite squash soup. It’s a marvelous recipe.
Not quite as good, but much less complicated, is a Roasted Butternut Squash and Garlic Soup.
1 butternut squash
3 tablespoon olive oil
1 head of garlic, not peeled
1 cup of hot water
2½ cups chicken stock
1 teaspoon white pepper
1 teaspoon salt
Cut squash in half and remove seeds. Brush flat side with olive oil and place cut side down in a glass baking dish. Place the unpeeled cloves of garlic around the squash and pour in the rest of the olive oil and the water. Bake at 350 until very soft, about 1 to 1½ hours. Spoon out pulp into a food processor and squeeze the garlic cloves into the processor. Process until smooth. Add stock about ½ cup at a time, pulsing after each addition. Add S&P.
You can add ¼ cup of orange juice along with the stock or 1 tablespoon of curry powder along with the seasonings, although I actually prefer it without either of these additions.
I am printing recipes and will peruse and see which to make; I will report back for sure. The leek one is intriguing to me with butternut.