Butternut squash soup
- blkery Oct 26, 2009 05:28 PM
I've only had it from the box before, and I found it bland and insipidly sweet. I find myself with lots of butternut squash h and would like to give it a go myself.
I see a few popular camps, with curry powder, ginger, or nutmeg as the primary seasoning. I'm much more inclined to savory flavors, so I'd prefer not to blend with apples or add brown sugar or what have you.
Anyways, what are your favorite recipes? I might try one each from the various schools of butternut squash soup thought and have a horizontal.
Kind of hard to say since the size of the squash varies, but first roast the squash.
Then puree it with either the blender and a little chicken broth or put it in the pot and use an immersion blender and thin with chicken stock. I like it thickish. Not so that a spoon stands up but not runny. I add the stock and then add either cream or half and half. Nutmeg again, just a bit so you have a hint of it.. You can add cinammon also or even I have dropped star anise, and then pulled them out. I like to add sherry, about a Tablespoon or two. Cognac or Brandy works too. Garnish with roasted pepitas or creme fraiche. So good and so good for you too!
re: chef chicklet
I caramelize the onions yes, as if making french onion. You can puree them into the soup or just stir them in and leave them in tact. If you fear that you may find it too sweet, perhaps keeping them whole and retaining the "bite" will help maintain a little of the other "bite."
If you search Marcia Adams old PBS show, Amish Cooking from Quilt Country, and her Curried Squash and Apple Soup, you will find her recipe for one of my favorites. It doesn't have brown sugar and I would say that it is more savory than sweet. Because I DO have a sweet tooth, I use cider, water, and chicken base in place of the chicken broth called for. I take the extra step of sauteeing the curry powder for a moment before mixing it into the squash and onion. I usually cut back on the fat by using half&half rather than cream.
Once it is pureed, the color and taste are reminiscent of REALLY good yellow split pea soup.
For a savory flavor profile, go with sage and white pepper, and skip the apples, sugar or pumpkin pie spice blends.
Butternut squash is my all time favorite soup. I roast my onions & squash in the oven; meanwhile, I saute celery & carrots in a heavy bottomed soup pot. Add the veggies to a food processor then whisk into the pot with vegetable or chicken stock, a little cornstarch mixed with cream or half & half, a splash of cognac (optional), kosher salt, ground cumin and a dash of ancho chile powder (my personal preference). I like to garnish with oven crisp prosciutto or country ham crumbled over the top of each serving....
Don't go nuts on the seasonings.
I made this last week - it killed!
Butternut Squash Soup with Parmesan and Sage
•1 butternut squash, peeled, cut in half, seeded, and cubed
•2 carrots, sliced
•½ cup chopped onion
•2 tablespoons butter
•1 teaspoon salt
A bit of ground sage or mixed poultry seasoning (use your judgement, I used maybe 1/2 teaspoon)
•4 cups chicken stock
Grated Parmigiano-Reggiano to garnish (use liberally)
Place the squash, carrots, and onion in a saucepan. Add the butter and salt, cover, and cook over low heat until the vegetables start to soften, 10 to 15 minutes. Add the chicken stock and sage, bring to a simmer, and cook, covered, until the vegetables are soft, about 30 minutes.
When the vegetables are soft, cool briefly, then puree them, along with the stock, in a blender. Return the puree to the saucepan and heat through. Serve with a liberal last-minute sprinkle of parmesan
re: wayne keyser
This is very close to my favorite butternut squash soup, but I do it even more simply -- and I don't have exact measurements. I just adjust based on how much squash I have and how big they are! So this is a method more than a recipe:
Saute a chopped onion in a little butter, when it's translucent, add a couple chopped cloves of garlic,
When that is aromatic, add peeled and cubed squash, S&P, and several chopped fresh sage leaves. Then add water almost to cover the squash.
Simmer gently until the squash is completely tender. Use an immersion blender to blend until smooth, adding a little more water if necessary to thin it. Add a good amount of finely grated Parmesan cheese. Taste and adjust S&P. Top with more chopped fresh sage and grated cheese.
I like this with water (not broth) because the squash flavor comes through well and is not sweet. It's really squished, seasoned squash! The simple sage and parm flavors are wonderful -- this has been a hit with people who didn't think they liked squash.