Butternut Squash soup..........?!


Question: Butternut Squash soup!.!.!.!.!.!.!.!.!.!.!?
So my boyfriends parents brought us a butternut squash and i wanted to make butternut squash soup!.!.!.!. Does anyone have any recipes!? and if so what can i serve it with!? also is there an easy way to peel it!? I make a really nice curry with squash but very rarely because peeling it is such a task!.

Thanks a millionWww@FoodAQ@Com


Answers:
If you're going to blend up the squash into a soup you might as well just halve the Squash lenghwise, scoop out the seeds, coat with olive oil and roast it in a 450F oven skin side down for about 25 min!. Then you can just scoop out the squash with a spoon!.

Most basic vegetable soups start with a vegetable stock (i!.e!. water, onion, carrot and celery) simmered with a bay leaf for 20 min!.

You can then add the roasted squash to the vege!. stock (vegetables and all) and blend with a blender in small batches!. Just be careful since you're dealing with hot liquid!. Steam builds up in the blender so do quick pulses on a lower setting at first just to get it going and don't completely cover the top of the blender when pulsing as the steam will build up pressure!.

***Don't forget to add a pinch of Nutmeg!. That's a secret ingredient that cooks often use with butternut squash!. Kind of like how chef's season Carrots with Cumin!.

Once the soup is blended well, season with Salt and Pepper and stir in some Marscapone or Sour Cream or just some heavy cream!. If you use heavy cream, lightly simmer it for 5 minutes to cookout the dairy taste!.


Maybe some little Tea Sandwiches could be served on the side as a light brunch!. Www@FoodAQ@Com

BUTTERNUT SQUASH SOUP

extra virgin olive oil
1 stick butter
1 or 2 large sweet onions, chopped
? large fennel bulb with “fern”
1 large butternut squash
2 large carrots
white wine or Zinfandel
fresh sage
4 cans College Inn chicken broth (may use low sodium)

Pour generous amount of olive oil to cover bottom of a stock pot!.
Add ?-1/2 stick butter!. Heat over low-medium heat!.

Add chopped onion!. Cook until translucent!.

Clean fennel bulb and the fern (the fern is the top, finely-leafed portion of the fennel) under cold water and pat dry!. Detach some fern from stems, discarding stems (they can be pithy)!.

Chop bulb, discarding tough outer layer!. Add chopped fennel bulb to onion and continue to sauté over low heat, stirring occasionally!.

Peel squash and carrots!. Cut squash into medium sized cubes; slice carrot!.

Add approximately 2 teaspoons salt to pan (Kosher salt preferred), and sprinkle with pepper (use white pepper if available)!.

Turn heat to medium, add ?-1 cup wine to onion and fennel; cook until alcohol “burns off”, approximately 4 to 5 minutes!.

Add carrot and squash to pot!. Add 4 or 5 cans of chicken stock and remaining butter!. Cover and bring to a slow boil!.

Mince several sage leaves and chop reserved fennel fern!. Add to pot!.

Reduce to simmer, and cook until vegetables are very tender!.

Flavor with a dash of cinnamon, cayenne pepper, curry powder, nutmeg, ginger, if preferred!.

Remove soup from heat and puree with hand mixer/blender!.


Www@FoodAQ@Com

Butternut Suash and Bacon Bisque
--Mak2 quarts

1 3-pound butternut squash
1 tsp!. oil
1 cup chopped onion
3 strips bacon
1 cup apple cider
2 cups low-sodium chicken broth
1 cup cream
Salt and pepper to taste

1!. Preheat the oven to 350oF!. Cut the stem off of the squash, and cut lengthwise!. Scoop out the seeds and discard!.

2!. Place the squash, skin side up, on a small sheet pan!. Add 1-1/2 cups of water to the bottom of the pan, and bake at 350 degrees for 2 hours, or until soft!. Don't let the pan dry out; add more water, if necessary!.

3!. When cooked, cool, then scoop the flesh into a small bowl!. You should have about 3 cups!. Set aside!.

4!. Heat the oil in a 6-quart pot on medium heat, then add the onions, bacon and 1 tablespoon water!. Cook for 7 minutes, then pour in the cider and bring to a simmer!.

5!. Mix in the squash and chicken broth, and return to mixture to a simmer!.

6!. Remove from the heat, and purée with an immersion blender!.

7!. Pour in the cream, then mix, taste and adjust flavor with salt and pepper

--Hartford Courant
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CURRY BUTTERNUT SQUASH SOUP

1 butternut squash
1 onion, minced
1 tsp!. butter or oil
2 c!. chicken broth
4 c!. water
1 tsp!. curry powder
Salt and pepper

Cut squash into chunks!. In water, boil butternut squash and onion about 25 minutes!. Put through blender and puree!. Put back on stove and add rest of ingredients!. Simmer until heated through
Serve with salad and rollsWww@FoodAQ@Com

Roast with the skin on (as this is most of the flavour), cut into chunks removing the seeds etc - biut leave the skin on, roast inthe oven with onions carots celery, whole garlic cloves (whole so they dnt burn) then when soft add to a pan, add veg or chicken stock, bring to boil, then simmer blend, season then adda touch of cream to taste, with crusty warm bread and butter!. If you do wnt to remove the skin then you need a sharp peeler, as its vry tough to remove!.Www@FoodAQ@Com

instead of peeling the squash while it is raw, just cut the whole thing in half with a good butcher knife, bake in some salted water for an hour or two and then scoop the meat of the squash from the shell!.Www@FoodAQ@Com





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