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Butternut Squash Soup Bomb?

I just made a huge batch of butternut squash soup for a party I'm having. When I tried it out the other day it was great but when I quadrupled it didn't work out so well (my math may have been a bit off). It's not necessarily bad, just too buttery and I'm still supposed to add cream!

This was a pretty simple recipe--broth, onions, carrots, squash, cream and butter to soften the onions (the other version I tried had fresh sage -- no cream and I liked it better but was vetoed by the family and since lots of kids are attending I gave in). Anyway, any ideas on saving this. Just a little fresh sage to cut the butter? Or simply more broth and squash?

Thanks,
Alexandra

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  1. More squash might help - you also might try softening a tart apple (like a Granny Smith) and then pureeing that and adding it. A little acidity will definitely cut through the buttery flavor - even just a splash of white wine or apple cider vinegar might do the trick.

    1. Add some apple nectar, juice or cider or pear juice to the soup. Rice vinegar would work too and is not as harsh as apple cider vinegar.

      1 Reply
      1. re: Cherylptw

        If you are still supposed to add cream to the soup, cut back the fat and use milk instead of cream. My secret ingredient in butternut squash soup is a bit of maple syrup.
        I start my soup with roasting the squash, a tart apple and onion. if you need more depth and have the time, you might try adding some roasted veggies and adding them into the soup, then blend with a stick blender. Or in a regular blender.

      2. As already mentioned add some acid, and i would skip adding cream to the whole pot of soup, a drizzle around each bowl as serving will add a touch but prevent it from overwhelming

        1. My butternut soup recipe has freshly squeezed orange juice and ginger in it. Oh, and white pepper. Along with the usual suspects of onions, carrots, celery, chicken broth, cream, etc.

          1 Reply
          1. re: sandylc

            This is pretty much like mine but I like a little smokiness so I add a bit of chipotle powder to it.

          2. A baked apple or two pureed in (or applesauce) and 1/2 teaspoon sweet curry powder and omit the cream. Assuming S & P have already been added... may need to adjust.

            1. Thanks everyone for the feedback. I will try a few of the additions--(in separate batches;) to test.

              Thanks!
              Alexandra

              1. more broth, more squash and some kind of acid as a counterpoint. rice vinegar, orange juice/zest would be a nice complement here. ginger will help punch it up too.

                this is a lot of very bland ingredients so make sure you use enough salt.

                1. Leave out the cream, cut the butter, blend fiercely, and try upping the veg balance, with more onion or leek, maybe a veg bouillon cube (I know, I know). I make a simple version using just leeks, fresh ginger, and a little veg broth. A spritz of lemon juice and probably more salt than you'd plan using on always helps. Also, a savory garnish, like a few deeply sauteed sliced cremini mushrooms and a little black pepper, can work wonders as contrast. Or toasted almonds or pine nuts.

                  1 Reply
                  1. re: bob96

                    I second the garnish concept. I like fried sage leaves or toasted pumpkin seeds spiced with curry powder, S&P, smoked paprika, garam masala, etc.