Butternut Squash Soup

Mrs_Veg_Plot

Hi Shysarah
I chop the squash (leave skins on) then drizzle with a little oil and roast in the oven until soft as this really brings the flavour out. Then fry a diced onion in a pan with a chopped chilli, add the roasted squash and enough stock tio just cover the squash, simmer for 15 min. Blitz with blending wand or in processer and add more stock if you like a thinner soup. Sorry there are no measurements but I always make soup by eye.

Penelope_Penguin

Shysarah wrote: »

Anyway I have 3 beautiful butternut squishes

Sorry but that made me :rotfl:

Mrs_Veg_Plot wrote: »

Hi Shysarah
I chop the squash (leave skins on) then drizzle with a little oil and roast in the oven until soft as this really brings the flavour out. Then fry a diced onion in a pan with a chopped chilli, add the roasted squash and enough stock tio just cover the squash, simmer for 15 min. Blitz with blending wand or in processer and add more stock if you like a thinner soup. Sorry there are no measurements but I always make soup by eye.

That's how I do it I like to add cumin or ginger to mine, too.

More suggestions in the existing thread; I'll merge this later.

Sambucus_Nigra

All my soups start out with garlic and onions fried slowly [the slower the better], and then once they are fully cooked - the veg gets added and gently fried, then the stock is added, the full lot is cooked slowly and then the whizzer comes out. Once whizzed, season, add more water if it is too thick, and any additional spices needed. If I am cooking a speciality soup [curries parsnip, carrot and coriander, cumin and squash] then the initial spices are added to the garlic and onions, and only topped up after whizzing.

If you have any, finely chop a celery stick and add it when adding the onions.

lovetopaint

This is more or less how I make butternut soup:

http://www.greedygourmet.com/2009/02/12/simple-butternut-squash-soup/

Maxjessdru

A good, warming soup is to roast the squash in the oven with oil and seasoning. Blitz a chilli, garlic clove, lemongrass stalk and 1" piece of chilli in a processor or pestle and morter. Fry off this paste in a little oil, then add some sliced onion and frey. Top up with veg/any other stock you want to use and add the chopped, roasted squash. Cook through and blitz - if too thick add a little more stock. To make even more substantial, add some cooked rice after blending and some coconut milk. scrummy!

BitterAndTwisted

I've made a very satisfactory soup from sweated inion, celery and garlic, cubed butternut squash and mixed beans flavoured with that smokey paprika. For stock I used a combination of veg stock cubes and either passata or tomato juice. Obviously I didn't use the hand-blender thingy to make it smooth with the beans in.

Tish_P

A less moneysaving, and more calorific, but extremely tasty idea is to put a tin of coconut milk in and flavour it with a bit of Thai curry paste.

JulieGeorgiana

I made one only yesterday... it was AMAZING!!!

Serves 4

1 Onion
1 Garlic Clove
1tbs Chopped Ginger
1 diced and deseeded chilli
Corriander
Bay Leaf
1kg Butternut Squash
600ml Vegetable Stock
Single Cream (for Garnish)

Cook diced Onion and chopped garlic for 4 minutes.
Add diced Ginger, chopped chilli and diced and peeled butternut squash and cook for 3 minutes
Add stock, bay leaf and corriander and cook for 25 minutes.
Remove Bay Leaf and blend content.
Season with Salt and Pepper.
Serve warm in bowls and use cream to garnish!!

Serve with HM Bread! Here is the one I made yesterday!!!

Tish_P

OK JulieGeorgiana, I am now drooling. It is obviously time to go home for tea.

hmbee

lovetopaint wrote: »

This is more or less how I make butternut soup:

http://www.greedygourmet.com/2009/02/12/simple-butternut-squash-soup/

I use this one too. Tis very tasty.
B'nut squash cheap in Lidl at the mo too :money: