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Butternut squash soup

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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.
Thanks

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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.
        http://www.cookstr.com/recipes/puree-...

        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!

          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.

          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!

                3. 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).

                  2 Replies
                  1. re: topbanana

                    I've been making a very similar squash soup lately, but adding a bit of Thai red curry paste instead of curry powder. I think the spiciness is really nice with the sweetness of the squash. Also, a squeeze of lime doesn't hurt either.

                    1. re: topbanana

                      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?

                    2. 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.

                      1 Reply
                      1. re: paulj

                        I actually have some pastina clled Stelline (they are littel stars) that I learned to put in Brodo. Could do that, too.

                      2. I also learned the trick of adding a couple of T of rice to the squash as it's simmering in the broth -- it adds an incredibly velvet texture to the soup. You need to be sure the rice is super soft before you puree.

                        1 Reply
                        1. re: jessinEC

                          That's a good idea! I do this with summer squash soup, but didn't think of trying it with winter squash. I love that velvety texture too, so I'll have to try it.

                        2. Thank you Chowhounds,for all the suggestions and comments. If more to come, thanks in advance. I love Chowhound.com !!!

                          1 Reply
                          1. re: kc girl

                            top with pepitas and a touch of creme fraiche for a lovely taste and presentation.

                          2. 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.