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Dec 7, 2011 09:44 PM

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.

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  1. A roasted veggie soup sounds good! Another thing I like is a super simple bisque. Sautéed onions and garlic, stock, and squash. Mix in cream cheese or other dairy towards the end and purée if you like. A few sautéed shrimp or scallops make it a meal.

    1 Reply
    1. re: jvanderh

      Mmmmm, simple bisque. Thanks.
      Not sure how to do the roasted veggie soup. Could be good.

    2. 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.

      1 Reply
      1. re: wyogal

        The Butternut squash is not seasoned yet, not even salt and pepper. The veggies were seasoned with salt, pepper and garlic tossed in olive oil. Havne't combined them yet. Mmmmm. Maybe, huh. Thanks.

      2. I made this one a few days ago and will definitely make it again.

        1. I made this for TG and another time since. Had the last of it yesterday for lunch. LOVE this recipe; it's a keeper!

          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.

          2 Replies
          1. re: woodleyparkhound

            That's very close to the recipe I use, jotted down from the old Marcia Adams Amish Cooking from Quilt Country PBS show. But she, and I, add about a half cup of cream at the end. I love this as a soup but also as a dipping sauce for potstickers and other Asian dumplings.

            1. re: woodleyparkhound

              I am definitely making this one! Thanks for sharing!

            2. 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.

              4 Replies
              1. re: Db Cooper

                agree about using citrus, but i like orange or tangerine for something like this.

                1. re: hotoynoodle

                  Those would both work, I just like the tartness of lemon to balance out the sugar of squash to produce a more even dish. To each their own!!!!

                  BTW: Fried Sage is also an great garnish!

                  1. re: Db Cooper

                    Db, just tell us all where you hid it? :)

                2. re: Db Cooper

                  I really like this idea. I think lots of things are improved by adding juice of half a lemon. I bet this is yet another!