Butternut squash soup - recipe?
What ones do you people have that you've made and like?? I am drowning in squash!!  |
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| While I was at the Mayo Clinic, they served a butternut squash soup with wild rice and sausage. Doesn't sound appetizing, but it was amazing. I want to try and re-create it-- if anyone has a recipe, it would put me in the right direction! |
| The simplest is with an onion and chicken stock...and nutmeg: 1 (2 to 3 pound) butternut squash, peeled and seeded 2 tablespoons unsalted butter 1 medium onion, chopped 6 cups chicken stock Nutmeg Salt and freshly ground black pepper Directions Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve. Last one I made though was with kale and sage.......but I'm behind in recording recipes so can't give it to you right now. I remember it was best served fresh because the redo the next day became bitter from the kale. |
| Thanks - so you have onion chunks in there, right? (Not a problem, I like them, just making sure I read it right)  |
| birthday girl, couldn't get mayo's on a sunday evening, but heres emeril's; http://www.foodnetwork.com/recipes/emer ... index.html |
| Dang, looks yummy!! |
| It's your fault! You got me thinking squash soup, so I made some for dinner. I've finally gotten confident enough to do soup without a recipe - much better for me since I don't always know what I'll get this week from our CSA. This is what I do in a nutshell: Roughly chop and cook some aromatics in olive oil. (Tonight was an onion, a leek, a couple of carrots, and a bulb of fennel). When the onions are nearly translucent, add peeled and cubed squash (butternut and buttercup tonight) and enough stock (chicken or vegetable) to cover. Bring to a boil, then cover and reduce to a simmer until the squash is well cooked, about 45 minutes. Puree everything, and return it to the pan, then add your spices (cumin, paprika, sage, salt and pepper, and a dash of scotch bonnet sauce for good measure!) and simmer a little longer. Sometimes I add a little milk as well (raw milk from the CSA of course - mmm, mmm!) I also threw in some cubed ham for a little extra protein tonight. When I plan on freezing, I go light on the spices and leave the meat out, so when I serve it I can adjust it to suit my current whims and cravings.  Let us know which recipe you end up using! |
SheepieBoss wrote: The simplest is with an onion and chicken stock...and nutmeg: 1 (2 to 3 pound) butternut squash, peeled and seeded 2 tablespoons unsalted butter 1 medium onion, chopped 6 cups chicken stock Nutmeg Salt and freshly ground black pepper Directions Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve. Last one I made though was with kale and sage.......but I'm behind in recording recipes so can't give it to you right now. I remember it was best served fresh because the redo the next day became bitter from the kale. My recipe is basically the same except I roast the squash first (cut side down, slathered in oil) and then scoop it out of the skin. I saute the onion separately and then puree them together and season. I might reheat and add a bit of milk too. |
I like Val's modification.......roasting will pop the flavor. The squash sausage soup looks YUMMY! tho I'm not a fan of kielbasa any more, I'd find another.........now wait a minute.......  Didn't I recently do a squash dish with the chicken sausage, maybe the chicken maple sausage, an apple, squash, onion, broth???? Oh that sounds familiar......! |
SheepieBoss wrote: I like Val's modification.......roasting will pop the flavor. The squash sausage soup looks YUMMY! tho I'm not a fan of kielbasa any more, I'd find another.........now wait a minute....... Didn't I recently do a squash dish with the chicken sausage, maybe the chicken maple sausage, an apple, squash, onion, broth???? Oh that sounds familiar......!a boutique butchers shop here in Atlanta is Spiced Pear sausage! Applejack Brandy, Pear and Ginger added to theri pork sausage- I'm going to get some and try it with those, AND roast the squash first, I think! |
Valerie wrote: SheepieBoss wrote: The simplest is with an onion and chicken stock...and nutmeg: 1 (2 to 3 pound) butternut squash, peeled and seeded 2 tablespoons unsalted butter 1 medium onion, chopped 6 cups chicken stock Nutmeg Salt and freshly ground black pepper Directions Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve. Last one I made though was with kale and sage.......but I'm behind in recording recipes so can't give it to you right now. I remember it was best served fresh because the redo the next day became bitter from the kale. My recipe is basically the same except I roast the squash first (cut side down, slathered in oil) and then scoop it out of the skin. I saute the onion separately and then puree them together and season. I might reheat and add a bit of milk too. Forgive my bloat quote. But I love both of the above but what really adds to this (and works well for pumpkin soup as well). Is 1/4 the squash and marinade for 24 hours with olive oil, brandy, chopped garlic and a large teaspoon of cumin, and half of nutmeg per Squash (seeded). Then roast in medium oven for 45 minutes. Then peel the flesh off and gently fry with red onions bacon lardons and black pepper add fresh chicken stock and then put in blender. You can make large amounts this way then box and freeze. When ready to serve de-frost and add sour cream. It is amazing. I do this on Christmas day as a starter and to make it special add garlic fried chopped Queen scallop on top. Yum xx |
| I know my brain is gone...... Quote: Didn't I recently do a squash dish with the chicken sausage, maybe the chicken maple sausage, an apple, squash, onion, broth???? Oh that sounds familiar......! Well of course it is, it's what's for dinner tonight! I make up a weeks menu for shopping......Oye veh! please excuse the disappearing brain  |
| You see this is where the time difference is mean. In the UK it is nearly 9pm dinner is done. I read and write recipes and now I am hungry again! So not fair |
| uhmmm, maybe what I made would have been better as a soup?? DH liked it and went back for more: Didn't have butternut, but spaghetti squash instead: roasted until done, 1/2 onion sliced carmelized, add apple sausage sliced just to crust and warm though (it comes precooked), one apple diced, thyme, salt, white wine (about 2 ounces) spaghetti squash over top, cover and warm through. Next time I'll try adding chicken broth, puree and add cream. I might exchange nutmeg for the thyme......cream thyme doesn't sound good. Couple of weeks ago I made: (maybe from FoodTV magazine?) 1/2 medium butternut squash, peeled and cubed, saute in 2 TB. butter. Add 3 garlic cloves minced, sage, red pepper flakes, 1 1/4 cup broth or water (if going vegetarian, go vegetable broth, otherwise chicken), and 1 bunch kale chopped. Simmer covered 2 minutes. Add one package gnocci or cheese tortellini or how ever you it. Cook according to instructions. Serve sprinkled lightly with parm cheese. This was the one I did not care for the next day as left over...kale too powerful. |
Valerie wrote: SheepieBoss wrote: The simplest is with an onion and chicken stock...and nutmeg: 1 (2 to 3 pound) butternut squash, peeled and seeded 2 tablespoons unsalted butter 1 medium onion, chopped 6 cups chicken stock Nutmeg Salt and freshly ground black pepper Directions Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve. Last one I made though was with kale and sage.......but I'm behind in recording recipes so can't give it to you right now. I remember it was best served fresh because the redo the next day became bitter from the kale. My recipe is basically the same except I roast the squash first (cut side down, slathered in oil) and then scoop it out of the skin. I saute the onion separately and then puree them together and season. I might reheat and add a bit of milk too. I make it the same way...except at the end, i add a little finely chopped chipolte in adobe for heat and a dollop of goat cheese for tang... |
| Cleaning out my email and found these recipes from Taste of Home email: Orange/Carrot/Squash soup Ingredients 2-1/2 cups cubed peeled butternut squash 1 large sweet potato, peeled and cubed 3 medium carrots, sliced 1/4 cup thawed orange juice concentrate 3 cups fat-free milk 1/4 teaspoon salt 1/4 teaspoon pepper 3 tablespoons reduced-fat sour cream 2 tablespoons minced chives 1 tablespoon sesame seeds, toasted Directions Place the squash, sweet potato and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 12-16 minutes or until tender. Cool slightly. Transfer to a food processor; add juice concentrate. Cover and process until smooth. Transfer to a large saucepan; stir in the milk, salt and pepper. Cook and stir over low heat until heated through (do not boil). Top each serving with 1-1/2 teaspoons sour cream, 1 teaspoon chives and 1/2 teaspoon sesame seeds. Yield: 6 servings. Ghost Town Southwestern Soup...chile and cumin for zip Ingredients 1 medium butternut squash (about 4 pounds) 1 medium onion, chopped 2 tablespoons butter 1 can (49-1/2 ounces) chicken broth 3 teaspoons chili powder 2 teaspoons ground cumin 1/2 teaspoon salt 1/2 teaspoon ground coriander 1/8 teaspoon cayenne pepper Dash pepper 1/2 cup sour cream 1/4 cup heavy whipping cream 2 teaspoons lime juice Directions Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased shallow baking pan. Bake, uncovered, at 350° for 1-1/2 hours or until tender. Cool slightly; scoop out pulp to measure 3 cups. Transfer to a large bowl. In a small skillet, saute onion in butter until tender. Add to squash. Stir in the broth and seasonings. In a blender, process squash mixture in batches until smooth. Transfer to the large saucepan; heat through. In a small bowl, combine the sour cream, cream and lime juice. Top each serving with a dollop of sour cream mixture. Using a toothpick, swirl the dollop into the shape of a ghost. Yield: 8 servings (2 quarts). Corn and Squash Soup Ingredients 12 bacon strips, diced 1 medium onion, chopped 1 celery rib, chopped 2 tablespoons all-purpose flour 1 can (14-1/2 ounces) chicken broth 6 cups mashed cooked butternut squash 2 cans (8-3/4 ounces each) cream-style corn 2 cups half-and-half cream 1 tablespoon minced fresh parsley 1-1/2 teaspoons salt 1/2 teaspoon pepper Sour cream, optional Directions In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute onion and celery until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Reduce heat to medium. Stir in the squash, corn, cream, parsley, salt, pepper and bacon. Cook and stir until heated through. Garnish with sour cream if desired. Yield: 8 servings (2-1/2 quarts). |
| Dang, these all look good. I will likely have plenty of chance to try them, as I picked 4 shopping bags full that I took to my last therapy dog meeting and gave away. Then Todd loaded a big dog food bag with them (weighed a ton!) and I took them to work...and we now have 3 more big dog food bags full...oy!  |
| lordy, how many mounds did you plant?? Paul and I were good with 3 or 4 mounds per season. I remember the year our neighbor planted 24 zucchini plants.....for two people. |
SheepieBoss wrote: lordy, how many mounds did you plant?? Paul and I were good with 3 or 4 mounds per season. I remember the year our neighbor planted 24 zucchini plants.....for two people. Same as usual. Just one small packet of each. Our garden produces vine plants very, very well.  |
| I had this soup in Chicago and got an opportunity to chat with the chef, the recipe was fairly simple as these are, but the trick was twirling TRUFFLE OIL over the top and enhanced the flavor tremendous.......... Truffle oil can be expensive, but you don't need much.  |
| Well, at least there isn't sliced truffles on the soup! Today's truffle oil is not made from truffles but rather other products that impart a truffle like flavor. Hence it doesn't have to be that expensive...relative. I've seen it for as little as 1.50 per ounce and up to $5 an ounce...for probably the same stuff. Thanks for the tip! Not something in my pantry, but at least I'm growing a bit more favorable in trying it on other foods. |
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