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Uses for leftover butternut squash soup

Neither of us were particularly crazy about it, and there is quite a bit left. I'd hate to toss it.

It contains squash, onion, garlic, bacon, chicken stock, and sage. I'm sure the sage is going to be a bit overwhelming after being in the fridge overnight. That flavor would be the only thing I can think of standing in the way of using this in a sweet application.

Any ideas for re-purposing this soup?

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  1. Saute a chopped green apple in butter and add it to the leftover soup, puree with your immersion stick blender or in small batches in your food processor. We poured the heated leftover soup on steamed cauliflower and peas. Add a touch of curry if you like.

    3 Replies
    1. re: Cynsa

      Oh, I forgot.... There was half a Granny Smith in the soup, too. I'll add a little more to it. And I have curry powder in the cabinet I've been meaning to use up!

      1. re: Kontxesi

        Be sure you "bloom" the curry powder in a pan in oil or melted butter before adding it to the soup. Stir it in the oil until it blends into a paste and the aroma becomes more pronounced.
        "Raw" curry powder can be harsh.

        I just made this type soup today (no bacon or sage, and with cream stirred in at the end). In addition to having it by the bowl, I like it, warmed, as a dipping sauce for Costco's Ling Ling brand potstickers and other Asian style dumplings. I have also mixed it with pan drippings and cider or wine to create a pan sauce for sauteed chicken breasts or pork cutlets. I think it would work with Asian-seasoned steamed or baked fish, too.

        1. re: greygarious

          I sauteed some chicken last night and threw in some of the soup and curry powder. It didn't even taste like the same soup! It was awesome.

          I'll take home some vegetables from work tonight and try to make something more substantial this time.

    2. Roast a couple of sweet potatoes until they are soft enough to mash. Peel them and mash them well. Add the mashed sweet potatoes and a can or two of rinsed black beans to the soup. Taste it after incorporating the sweet potatoes and beans. If it has been improved, eat some of it and freeze what is left for another time.

      If you decide to try my suggestion and you like the results, let us know about it. I belong to the "What if...?" school of cooking specializing in "cuisine impromptu."

      1. Grill/panfry and slice some flavorful sausage (hot Italian, andouille, even Hillshire Farms beef); saute greens of choice (chard, spinach, collards, etc.) and add both to soup and heat through.

        1. boil it down and use it as pasta sauce.

          12 Replies
          1. re: magiesmom

            +1
            Last year I made very tasty stuffed shells using a butternut squash sauce, which is basically like a soup. Sorry no recipe. It was sort of a fly by the seat of you pants sort of thing. You could probably even do a lasagne.

            1. re: melpy

              I have manicotti in my pantry.... Perhaps a chicken/cheese stuffing with the soup altered a bit as a sauce?

              1. re: Kontxesi

                Sounds delicious to me. I think I was going meatless and used some sort if green in the stuffed shell mixture but chicken sounds tasty too.

                1. re: melpy

                  I think we have some spinach here at work. I could snag some of that to add to the stuffing.

                  I would do it without chicken, but if I feed my man too many meatless meals in a row, he starts to get grumpy. :p

                  1. re: Kontxesi

                    I know what you mean! I did it for a dinner party and one couple eat vegetarian at home (though I think they use chicken broth and eat meat out). I had a ham and salad in addition to the stuffed shells.

                    I would probably remove hot Italian turkey sausage front the casing and add a splash of maple syrup and some extra fennel seeds. I would either incorporate into the stuffing or into the sauce and do cheese or cheese and spinach or even mushrooms in my filling. Plain chicken to me would just get lost and not provide anything but added protein.

                    1. re: melpy

                      Unfortunately, I forgot to take the spinach home.... :( I ended up doing chicken, Swiss cheese, cream cheese, yellow and green onions, and garlic in the filling. I do wish I'd had the spinach; it wasn't terrible, but not great.

                      But I still have at least two cups of soup and half of my manicotti shells left, so I can give it another go! It needed some spice. I was hesitant to to curry powder with pasta, but I might put some in the filling this time.

                      1. re: Kontxesi

                        For your second try, consider a filling with sauteed mushrooms, shallots, ricotta, goat cheese, and sage. I best it'll be fantastic!

                        1. re: katecm

                          The only issue is that I still have half of the filling I made for the last batch left. I'm going to doctor that up for my second attempt. I will add some sage, though; I've only recently started using it and am finding it quite enjoyable.

                          1. re: Kontxesi

                            Kontxesi, if you like sage, try (dried) summer savory sometime. It is similar to sage but I find it a bit milder, and warmer. I like it a lot and use it whenever sage it called for.

              2. re: magiesmom

                Add some cream and grated parm cheese. It makes a nice sauce for pasta.

                1. re: magiesmom

                  Yup, I'd do penne with the cooked down soup, some crumbled amaretti biscuits and lots of parmesan!

                2. Pumpkin custard/sformato. Stir in some grated parm and maybe an egg for every 1.5 cups or so of soup. Pour into buttered ramekins, or a single large custard dish, and bake in a bain marie until set.

                  Separate eggs and beat whites into soft peaks and fold back into mixture before baking and skip the bain if you want an airier more souffle like texture.

                  1. Use it s the liquid in an onion/bacon poultry stuffing. Should be delicious, though this may be too late. I started this this morning, then the doorbell rang, and six hours later...

                    5 Replies
                    1. re: Caroline1

                      No, it's not too late. I'm going to use about half of what I've got left on another batch of manicotti. The other cup or so is still under consideration.

                      I'm not going to lie, though. I'm terrified of roasting birds. My last one caused severe gastrointestinal distress for some reason. :( Plus, I don't have a roasting pan....

                      EDIT: Actually, maybe I do have one! I'll have to look. I think my dad gave me his old one when he moved out of state.

                      1. re: Kontxesi

                        I roast chickens in my cast iron pan and roasted a turkey last weekend in an 11X13 casserole dish.

                        1. re: Savour

                          And there's always the disposable foil pans, if the OP wants to try but doesn't want to commit to purchasing a proper pan. Always good to sandwich 2 or 3 disposable pans together and to place them on a sheet pan for safer handling. Same thing when baking pies in disposable pans.

                        2. re: Kontxesi

                          Big secret about "roasting pans!" You can use about anything. My only exception would be that I would not roast in a non-stick pan. But I have roasted in a cake pan, a pie pan, a casserole dish, a porcelain serving platter from my good china, and even shaped aluminum foil on a cookie sheet so that it would hold all of the pan juices without spilling them all over the oven floor to bake on there and roasted in it. I suspect you have more "roasting pans" than you've ever dreamed of!

                          Keep in mind that you can also roast the stuffing/dressing in one pan and the fowl in another. As for the case of gastrointestinal distress after eating your last roasted bird, there is absolutely no guarantee that it was from the bird. If *everyone* who had a bite of the bird got sick, then maybe. One person only? Doubtful.

                          Anyway, enjoy your soup, however you use it!

                          1. re: Caroline1

                            I don't think it was food poisoning or anything like that. It was actually probably the gravy I made.... Too much fat got left in it, is my suspicion. Just didn't go down well for me at all!

                            But that was about two years ago, so I guess it's time for me to give it another go!

                      2. Use it as a sauce for simple pan-roasted chicken, pork or lamb.