Butternut Squash Soup

Lotus-eater

The squashes I grow have really thick hard skins, I roast them whole and then scrape them out. I didn't know you could eat butternut squash skins! Something to remember.

Don't do what my OH did the other day when making roasted squash soup, we sat down to eat it and it was really spicy hot, then really really hot, then eye wateringly can't eat any more hot............
What did you put in this my love? I asked suspiciously...
Nothing she wailed, I don't understand it, I only added some paprika.
No you didn't, I replied, you added my special chipotle extra hot chilli powder which in the same type of bag next to the paprika.
Doh!

Casperthefriendlyghost

I also roast mine cut in half with nutmeg on with some sweet potatoes and then blitz the whole lot together with the skin on. It gives the soup a lovely roasted taste.

I hate peeling butternut and the only way I can avoid this is by roasting it wrapped in tin foil to stop it from browning if I'm making soup or on flat piece of tin foil if I want it to brown.

Cheers
Casper

JulieGeorgiana

Great news!!!

I use chilli's, ginger, onion and garlic... add butternut squash and stock... pressure cook 20 minutes and blitz!! So yummy and creamy!!

Normally hate peeling it!

Pitlanepiglet

Sounds fab JulieGeorgiana, I've just made something similar and have kept the skins on for the first time. It was a bit "bitty" for my liking but that might have been me being a bit lazy with the handblender.

*Piglet goes off to the shed to try to find her pressure cooker to save some time*

LJM

i always take the skins off mine i love butternut squash soup

Caterina

We use everything with skin on, squashes, pumpkins, marrows etc... but we mainly get organic veg (some of them we grow ourselves). the organic vs non-organic might be my only (extremely mild) concern about the use the skin of a commercially grown pumpkin or squash.

I rarely bother roasting the squashes in my recipes (unless I want them as a side veg, roasted, that is). I tend to sautee them in a bit of oil with some chopped onion and then whizz them for soup, or for risotto I cube them and sautee them, then add to risotto in the last couple of minutes of cooking, so they do not disintegrate and the cubes are still fairly intact. This reminds me: got to go and prepare pumpkin risotto for tonight!

jaxx46

I made this at the weekend http://www.food.com/recipe/butternut-squash-soup-with-peanut-butter-441024. 1st time I've ever used a butternut squash & it was lovely, made 8 portions & there's only 1 left now!! Will try it without peeling next time & will def try & gmo this year

VfM4meplse

jaxx46 wrote: »

made 8 portions

It's always worth making soups in bulk and freezing, use the 0.6L plastic containers (holds 2 portions). Lovely easy supper for winter evenings.

Stephen_Leak

JulieGeorgiana wrote: »

Pea and Ham Soup!!!

Yummy

ShySarah,

I have a dead simple (basically a bacon joint and a packet of dried peas) recipe for this, too. I can post it here, or PM it to you. Now you don't get that kind of service from Jamie or Delia, do you?

PS. A bit "off topic", but butternut squish makes a great mash, like mashed potato.

abby1234519

Good morning!

One is under the weather so I thought I could make up a batch of soup.

Thing is I never like the soups you find in the recipe books or I don't have that strange weird vegetable that they decide to include.

I have 4 butternut squashes I quite want to make a butternut squash soup for work

Potatoes
Carrots
Leeks
Celery
Lots and lots and lots of mushrooms that need to be used.
Tomatoes
Onions
1 courgette and half a cabbage.

I also have a slow cooker and a big metal soup pan.