Butternut Squash Soup

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This thread has advice and recipes that should help:

Butternut Squash Soup

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abby1234519

Exactly what I was looking for!

Ta

afeitar

I made leek and potato soup at the weekend, I only had one leek that needed using but this is what I did:

Ingredients
1 large leek
1 onion
About 4/5 potatoes, peeled and cubed
Vegetable stock
Salt & pepper

1. Chop the onion and leek up (right to the green bits for a bit of colour) and gently fry them in some hot oil.
2. Add the potatoes (I actually had 2 leftover baked potatoes that I used in this and then added 3 peeled potatoes), fry for a bit and then pour in about 500ml vegetable stock.
3. Bring to the boil and simmer until the potatoes are soft. Take off heat and blend. Season to taste.

It was very tasty and we got about 3 servings from it!

I generally make up my own recipes for soup, just fry onions, add a mixture of vegetables to it, cover with stock and simmer. Add some spices and seasoning if you like.

Jei70

Simplest, tastiest BNS soup with bacon:

Fry some bacon in a pot, remove

To the bacon fat in the pot add a chopped BNS and a peeled, cored cooking (or any other) apple, top up with stock or water.

Boil for 20-30 mins, when soft blitz with handheld blender. Taste for seasoning, but keep it slightly undersalted.

Serve with the fried bacon (bits or crumbled slices) on top, and lots of freshly ground black pepper.

janejustjane

Butternut squash and sweet potatoes go well together, I make a soup using them chopped and roasted with olive oil, garlic and spices, then cooked in the pressure cooker with some marigold stock and finally blitzed with a stick blender. Tonight we had squash & sweet potato crumble - squash being part of Aldi super 6. Chop & boil the squash & sweet potato for 10 minutes, mix with cheese & parsley sauce, top with more cheese & bread crumbs & bake for 30 minutes - delicious!

Fruball

Easiest way to cook a butternut is to microwave it whole.

You don't need to pierce it or cut it. Just chuck it in and microwave on high for 10 mins!

BAGGY

My fave recipe is
Fry off onions, carrots and other past it veg. Add cubed and peeled squash. Add a jar of cheap curry sauce (20p job of whatever it is now) Top up with veg stock. Simmer til mushy. Wizz with a stick blender. Add some unctiousness - philly, cream, creme fresh, natural yog........... S&p

lilrahi

My recipe (it even pleases soup hating hubby) is:

Heat 2 tablespoons of oil, add a pinch of cumin seeds. Fry for a couple of minutes then add 2 onions, chopped however you like. Cook the onions until softened and slightly browned then add butternut squash, chopped. Add 1 tsp pf chilli powder and 1 tsp of curry powder. Break in 2 stock cubes and add water until it covers all the BNS.

Simmer until mushy then blend. If it's too thick, I make up some veg stock with boiling water and add until I get the desired consistency.

Savannah02K

for soup? the Covent Garden roasted butternut squash soup recipe. Managed to snag 6 packs of pre-prepared bnut squash pieces in Morrisons on way home tonight, 5p a pack! No time to make soup for next couple of weeks so just threw it in freezer but when I come to roast it for the soup, can I just throw frozen pieces in roasting tin? Very thin slices so I assume will be ok.

Gigervamp

I don't see why not. After all, you can buy frozen roasting parsnips which you don't defrost. They might just take a little longer to roast than if they were fresh.