Butternut Squash Soup

motherhen2234

My recipe that I made this weekend (lunch for work etc):

1 Butternut Squash
1 Carrot
1 Stick Celery
1 Onion
1 Red Chilli
1 Sprig of Thyme
Veg Stock (think its just over a litre)

Sweat off the onion, celery and chilli. Add the carrot, squash, thyme and stock plus salt and pepper to taste.

Simmer for 20 minutes and then blitz.

Stephen_Leak

BUTTERNUT SQUISH SOUP

Serves 2

INGREDIENTS

500g of butternut squish
1 clove of garlic
½ an onion
1½ tablespoons of oil
½ a tablespoon of lemon juice
½ a teaspoon of mixed herbs
1 vegetable stock cube
500ml of water
Ground pepper to taste

METHOD

Cut the butternut squish into quarters, remove the peel and seeds, and chop it into 2cm (1 inch) pieces. Peel the garlic and cut it into quarters. Peel the onion, cut it in half, chop one half into 2cm (1 inch) pieces and save the other half.

Put the oil into a saucepan on a medium heat. Fry the garlic and onions for about 2 minutes until the onion is soft but not coloured. Stir frequently to stop it sticking.

Add the butternut squish and continue to cook for another 3 minutes. Stir frequently to stop it sticking.

Add the herbs, lemon juice, stock cube and water. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and continue to cook for another 20 minutes until the pumpkin is soft.

If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don!!!8217;t have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy. If you used a food processor, rinse out the saucepan and put the soup back into the saucepan.

Put the saucepan on a low heat and reheat the soup gently.

Season with the pepper.

ADDITIONS & ALTERNATIVES

At Halloween, use pumpkin instead of butternut squish. Vampires should, of course, omit the garlic.

Add ¼ of a teaspoon of ground ginger, at the same time as the herbs and lemon juice.

Garnish with either a swirl of either crème fraîche, fromage frais, natural yoghurt or single cream, or a sprinkle of chopped chives or parsley.

owlet

Our favourite is roasted butternut squash with roasted red peppers (the long ones if poss but doesn't matter if not). Also add some onion, veg stock and a little garlic. It varies slightly each time but it is a seriously flavousome soup.
Roast the peppers and squash then skin the peppers and remove the flesh from the squash skins. Sweat some onion add a little garlic (only a hint or it can become too sweet), add the stock and the squash and peppers. season as usual then blitz with a stick/blender. Thats roughly it.

Dazi

I made this from a recipe I found in here, but can't find it again to post the link, so hope it ok to post this.

Pumpkin or Butternut squash (medium to large) cut into chunks
6 large tomatos halved
2-3 garlic cloves chopped
olive oil
salt n pepper
2 red chillies
1 tsp dark muscavado sugar (didnt have this so used just plain white sugar)
2 tsp ground ginger
1pt veg stock

Place pumpkin/squash and tomatoes in large roasting, sprinkle over garlic, drizzle with oil and season, roast in moderate oven 30 mins.

chop chillies, discard seeds (unless you like it hot! I left a bit too many in the first time, bit of a hit and miss thing, got it down to a fine art now)
add to roasting tin with sugar , ginger and stock, return to oven for about 20 mins, when all looks cooked, blitz with blender and enjoy

I took this to work last week and they all looked like the Bisto Kids, noses in the air lol

Shysarah

Wow thanks so much everyone...

Pen Pen, for some reason it is a long running joke in our family all squashes are called squishes even the drink.
Have lots of ideas from all your recipes above.
I have roasted off two squishes tonight/this morning. Having a rotten night with pain and restlessness and am now having a coffee before having a fiddle and attempting the souping. It seems fairly straightforward from what I am reading, I don't have a hand blender but do have my work top basic blitzer so am hoping it does the job.
I am just going to prep all my veggies, blitz together and then add stock as i go along. See what happens lol...
Slowly slowly little by little...

Edit...

The mention of the ham stock and peas was a bit confusing sorry, I was meant to say it was an idea for ham and pea soup but I don't think I will be running before I can walk lol..

Shysarah

Wow it is soooo good!!! :T:j:T:j:T

I used two roasted butternut squishes (skins too - extra fibre)
2 medium onions
5 cloves garlic (i love it)
3 sticks of celery
2 1/2 ish pints of oxo chicken stock
generous amount of black pepper
small drizzles of oil on squishes and in pan
roughly 2 and a bit tbsp medium curry powder
2tbsp sugar

Mmmmmmmmm I have so much. Which is a mighty good job because it is delicious. Looks like you amazing people have enabled me to conquer my soup fear..:A

Now.. what else can i make? :rotfl::rotfl:

S xx

JulieGeorgiana

Shysarah wrote: »

Now.. what else can i make?

Pea and Ham Soup!!!

Yummy

Pitlanepiglet

Sounds like you've cracked it. I find leek and potato soup is a bit prone to being think and gloopy, you just need to add some more stock or milk to thin it out a bit.

Your butternut squash soup sounds lovely!

althas

I do a BNS and carrot soup

Fairly simples. Dice an onion and 2-3 gloves of garlic. Soften them off in the pan with a little olive oil. Peel and chop the carrots and BNS (as well as de-seeding it), and put them in. A litre of veg stock. Salt, peper and herbs (usualy a jar of mixed works well) to taste

When it is cooked, blend until smooth

That's it

tiredwithtwins

I use a big cleaver to chop my squish (lol!) in half then put the 2 halves open side down on a greased tray in the oven at gm 4 for aobut 20-30 mins (or until it feels soft when i prod it).
when its soft, hold the half of squish and scoop out all the flesh with a big spoon. do same with other half.
sling in a big pan with 2 litres of veg/chicken stock, a chopped up onion and salt and pepper ( plus any cooked left over veg ive put in the fridge from the previous days meals if i have any). if none, just the onion, stock, seasoning and squish go in the pan!
let it simmer for about an hour, blast with the blender and serve with a ton of fresh black pepper.
i once added some left over home made chicken soup, there was about 200ml left, and it was delish :T