Butternut Squash Soup

melorac

A slight variation.... with pumpkin season nearly upon us... but can also be used for butternut squash.

Pumpkin and melted onion soup

1kg of pumpkin or butternut squash
2 large onions..finely chopped
2tsp of fresh sage.. or use approx 1 tsp of dried
2 finely chopped garlic cloves
1 ltre of stock
200ml of creme fraiche (light or low fat if counting the calories)

Cut the pumpkin/squash into wedges...deseed. Roast in hot oven - 230 degrees for bout 40mins until caramelised and soft. When cool enough to handle, scoop the flesh away from the skin and set to one side. (You should have approx 450g of flesh)

Heat a little oil, with a knob of butter, and the onion. Cook until the onions are really soft and browned. Add sage and garlic...cook for further 5 mins.
Add pumpkin/squash and the stock and simmer for 15mins.
Puree soup and add the creme fraiche. Season to taste.

I made this a couple of years ago and gave a couple of portions to my aging but not yet elderly parents.
A week later my dad was at the door with two pumpkins asking me to "make more of that lovely soup" for them. He now buys pumpkins whenever he see them for me to make his "favorite" soup

And it does freeze well.

parsonswife8

You must be well confused now, especially seeing that you already had so many recipes!!!LOL
I have always liked a BN soup made with a bit of a curry flavour myself.
Hope you get to choose a nice recipe and enjoy what you make!
:rotfl: :rotfl: :rotfl: :rotfl:

kodokan

Curry powder is good, but if you're making for children (or slightly less adventurous palates), add a teaspoon of cumin instead, which give an underlying 'warmth' without full-on spiciness.

Otherwise, my recipe's roughly same as above: onion (fried), squash, carrot, boil in Marigold stock, blend, add cream.

Roasting the squash first sounds good, though, and the red pepper variations - will try those this autumn.

kodokan

pounds_and_pensive

I've just made some butternut squash soup (using pukkamum's recipe), and thought I'd report on the verdict. Just... WOW. So much more than I was expecting from something so simple. It's absolutely delicious. What a shame no one else here likes it and I'm going to have to eat it all I think I'd better have another bowl now - wouldn't want to have to make *too* much room in the freezer

Thanks again, pukkamum!

newlywed

I had a specific recipe for B/nut squash soup.

You start off gently frying sage leaves, cumin seeds and chilli flakes... then half of these are reserved to sprinkle on top of the soup...

It made a beautiful soup, really tasty.

BUT I've lost the recipe :mad:

It must have either been in Good Food mag (but have checked back and can't find it), or in Tesco mag that gets sent, or Co-op mag.

Has anyone seen it at all and can post it? Please?????

I think it was called Best Ever Butternut Squash Soup

RosyRed

Sorry,cant help with your specific recipe-don't think it was good food mag,I've just done a search on their website - www.bbcgoodfood.com and cant see it on there,but if you put in butternut squash soup in the search 3 nice recipes come up.

I also make one my son loves-and he's a26 yr old veg hater.I roast the 2 squash halves after brushing with oil,or cube it to cook quicker.When its soft I add an onion I've sweated till soft,add a teaspoon of Thai green curry paste,some coconut milk to taste(or you could use a couple of tablespoons of dried coconut powder by Maggi ,which is what I use as its really convenient,and veg stock(I use a cube usually).Then I blend it till smooth.I haven't got quantities as I go by the consistency and keep tasting,adjusting as I go,its quite forgiving really.I adapted this from a recipe on the same GF site to make it simpler. The original was made with sweet potato,and a lot of other ingredients.There are some really nice recipes on there.

Sorry about your recipe,can't help there,but maybe it'll ring a bell with someone.

claireac

I have one for curried butternut squash soup if that helps!

Peel, deseed and cube a bns spray with fry light and roast until soft.
Transfer to a pan, add a chopped onion and 1 ptish of veg stock. Season. Cook for 45mins.
In a frying pan dry fry 1tbs of curry powder (depending on how hot you like it, I often do more) but remove before it burns! Add to the soup and blend with a stick blender until you're happy with the consistency.

Shysarah

Hey all,

I have done a search unsuccessfully or i am doing it totally wrong.

Anyway I have 3 beautiful butternut squishes sitting in my veggie rack and i adore them. I was thinking about making some soup as it would be a good thing to batch up and freeze. Plus warm me bones on these chilly autumnal days.

I have some ham stock as well (well the water from boiling ham no veggies were added as i was worried about making a mess of it) so I don't know if that could be used too? Or should i blend in some peas?

I have made soup only once and it turned out being a revolting thick mess of potatoes and leeks. I couldn't eat it and it scared me off doing it again.

You all chat about your beautiful soups and i need some sound advice to guide me and kill off the fear.

TIA

S xx

Tish_P

I use about half a squash for each litre of stock, but then I like soup very thick.
I also think it tastes better if the squash is pre-cooked either by roasting or chopping and sauteing. Perhaps if you aren't sure about soup making you could chop and roast the squash first - then you can add it piece by piece to hot stock, blending and seasoning and tasting as you go so it doesn't get too thick.

I wouldn't put peas in there too unless you thought they would make a good contribution to the flavour. I've never tried a ham stock with squash soup but I don't see why it wouldn't work!

geri1965_2

I add chilli and garlic to mine, not too much as to overpower it but just to give it a little kick.