Butternut squash soup
Does anyone have a recipe for Butternut squash soup?
I have roasted one tonight and ate about 1/9th of it.
I have a little tarragon and some roasted vegetables. Could that make into a rough coulis to top it or swirl into it?
I made croutons out of butternut squash once. Maybe that, too, for texture?
what . . what . . . please . . .?
Any suggestions what to do with this roasted squash welcome.
Combine the roasted vegetables and roasted squash. Did you already season them the first time you cooked them? I would stay away from adding tarragon to the mix. If anything, add a bit of sage. But, if you have already seasoned the vegetables, then just heat, use an immersion blender or regular blender, adding some chicken stock to thin a bit. If you like dairy, add a splash of cream. Or stir in some yogurt.
I made this for TG and another time since. Had the last of it yesterday for lunch. LOVE this recipe; it's a keeper!
CURRIED BUTTERNUT SQUASH AND APPLE SOUP
adapted from Silver Palate Cookbook
• 2 Medium Onions – chopped
• 2 Medium Butternut Squash (about 3lbs), peeled, seeded and roughly chopped
• 2 Large Cooking Apples
• 3 oz Butter
• 2 tsp Medium Curry Powder
• 1 Pint approx good Vegetable Bouillon Stock (I used chicken)
• 1/3rd pint approx, Apple Juice (I used apple cider)
• Salt & Pepper, to taste
Gently sweat the chopped onions in the butter and curry powder in a large saucepan till they are soft. Then add the chopped squash and the stock and bring to the boil, simmer until squash is tender. Meanwhile, peel, core and roughly chop the apples and add to the pot just before the squash is cooked. Leave simmering just until the apple has softened (not until it has disintegrated). Take off the heat and allow to cool a little before transferring the solids, with a slotted spoon and a little of the liquor, to a blender. Blend until quite smooth. Return to the rest of the liquid and add the apple juice, salt and pepper to taste. You can adjust the amount of cooking liquid and apple juice to taste and depending on the consistency you prefer.
Heat through, and serve with a swirl of cream and some chopped chives. This soup also freezes extremely well.
TOP TIP FOR FREEZING SOUP – when cooking, use less stock, blend soup and freeze in portions. Before serving, add extra stock. This way you do not have a freezer full of frozen water!
My modifications: I added about 1/4 t. of cayenne and 3 t. of curry powder. I also like it with less broth than it calls for - leaving "room" to add more apple cider than it calls for. At TG we used creme fraiche and fresh chopped chives - great additions.
With any of the suggestions, I'd also suggest adding the juice of a half lemon or depending on the amount you are making, the whole thing. You'll be amazed at the depth of flavor that lemon brings to the party. Most versions of this soup have a tendency to get cloyingly sweet. The acid from the lemon helps balance it out.
This is my ad libbed recipe. I sautee onion (or shallots), garlic and fresh grated ginger in olive oil for about 5-10 minutes. I may also add any of the following: red chili flakes, curry powder, cumin. I then add broth and roasted sqaush. Puree and simmer. Top it off with about 1/2 cup cocnut milk. This is the magic ingredient! If I have them on hand, I might also throw in a stalk or two of lemon grass or a few kaffir lime leaves during the simmer (remove before serving).
Haha, I could make a single serving each time and use a different spice. I would do something like that ! lol
Glad I have an immersion blender. Easier cleaning than Osterizer or Cuisinart.during a meal.
BTW, I've never een able to sautee garlic for that long without it getting bitter . . . just infuse it. Maybe with the onion it is different?
Following an Italian recipe, I've made a smooth squash soup with pasta providing a texture contrast. Broken spaghetti or other small soup shapes would probably be best. Being Italian it could also have grated cheese.
One of the tough parts of making a squash soup is getting the salt level right.
I make a wonderful roasted squash soup from Lucia's restaurant in Minneapolis. It contains the typical carrots, celery, and onions sauteed in butter. Then fresh ginger and garlic are added. I have changed the water to chicken stock, but kept the freshly squeezed orange juice, milk, salt, and white pepper. The results are pureed. I strain it after. It is simple and delicious. She suggests topping it with unsweetened whipped cream.