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Thread: Fall Recipe -- Roasted Butternut Squash Soup

  1. #1
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    Roasted Butternut Squash Soup


    1 large butternut squash
    2 tablespoons extra virgin olive oil (if you don’t want to use oil, then sauté the vegetables in some of the chicken broth)
    ½ cup diced onion
    ¼ cup diced celery
    ¼ cup diced carrot
    1 cinnamon stick
    Sea salt or low-sodium salt
    Freshly ground black pepper
    About 4 cups low-salt chicken broth
    ½ cup half and half or 1 spoon crème fraiche or sour cream or mascarpone cheese…optional

    Cut squash in half, scoop out seeds, rub cut edges with a wee bit of the olive oil, roast cut side down in 350 degree oven until soft. Let cool enough to handle, peel, and cut into chunks.

    Meanwhile, sauté the vegetables until soft, but not browned. Let cool slightly.

    Process vegetables, with a little of the broth in a blender in batches until smooth. Reheat soup with cinnamon stick until warm enough to eat. Do not boil. Season to taste with salt and pepper.

    Serve with a splash of cream if desired. Good with French bread and a green salad.

  2. #2
    Google Goddess craftybear's Avatar
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    thanks for the recipe

  3. #3
    Senior Member BeckyB's Avatar
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    sounds wonderful! Thank you

  4. #4
    Super Member Pinkiris's Avatar
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    I'll be making this as soon as my favorite farmer has squash on his farmstand! Thanks!

  5. #5
    Super Member Ilovemydogs's Avatar
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    Yummy!

  6. #6
    Super Member Chigger Holler Quilter's Avatar
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    Don't know what happened to my post, but this sounds so good I'll be making it to take to our church potluck this week. (We have lots of vegans so I know it'll be a bit hit! Thanks for posting!

  7. #7
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    fall is here and this is definatly soup for the chill.

    Thank you for sharing !

  8. #8
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    This soup also freezes well if it makes too large a batch to eat all at once. Also, it is possible just to boil the squash in chunks....but it doesn't have the flavor that roasted squash does. I only tried that once and went back to roasting.

    Glad you all liked it.

  9. #9
    Super Member Murphy1's Avatar
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    I love butternut squash. This looks yummy, I just want the fall weather to hurry and get here. It will be in the mid 90's today.

  10. #10
    Power Poster blueangel's Avatar
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    Sounds good

  11. #11
    Super Member Short an Sweet's Avatar
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    saved the recipe, will be trying it out next week, if you have tried it, can you tell me if it is sweet? or savory?

  12. #12
    kathiba194's Avatar
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    Oh, this soup sounds so yummy. Can't wait to try it. :D

  13. #13
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    Quote Originally Posted by Short an Sweet
    saved the recipe, will be trying it out next week, if you have tried it, can you tell me if it is sweet? or savory?
    The more carrot you put it, the sweeter it is. The more herbs you put in the more savory it is.

    The way I wrote up the recipe was for my older aunt and so I made it as balanced as I could (neither too sweet or too savory and no hot spices).

    Also, when I make it for us, I never measure the vegetables, but just put what looks good to me for the amount of squash I have. For purposes of writing up the recipe for my aunt, I paid attention to what I was putting in and wrote down measurements.

    My point is that you can add what you like and use some herbs if you want. We like a pinch of fresh chopped thyme and flat leaf parsley. One son likes cayenne pepper.

  14. #14
    Super Member Short an Sweet's Avatar
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    LOL very funny, cause cayenne is what I put in mine too, cool, the roasted squash sounds very good, so I will be trying yours next week, and thanks for the tip on the carrots, I didnt know that
    Quote Originally Posted by purrfectquilts
    Quote Originally Posted by Short an Sweet
    saved the recipe, will be trying it out next week, if you have tried it, can you tell me if it is sweet? or savory?
    The more carrot you put it, the sweeter it is. The more herbs you put in the more savory it is.

    The way I wrote up the recipe was for my older aunt and so I made it as balanced as I could (neither too sweet or too savory and no hot spices).

    Also, when I make it for us, I never measure the vegetables, but just put what looks good to me for the amount of squash I have. For purposes of writing up the recipe for my aunt, I paid attention to what I was putting in and wrote down measurements.

    My point is that you can add what you like and use some herbs if you want. We like a pinch of fresh chopped thyme and flat leaf parsley. One son likes cayenne pepper.

  15. #15
    Super Member luvstoquilt's Avatar
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    On my way to buy a Butternut Squash right now!!!! This sounds delicious!!!

  16. #16
    Super Member Sassylass's Avatar
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    Thank you!! This sounds like comfort food to me. Will be trying this one!

  17. #17
    Senior Member judi_lynne's Avatar
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    Quote Originally Posted by purrfectquilts
    Roasted Butternut Squash Soup


    1 large butternut squash
    2 tablespoons extra virgin olive oil (if you don’t want to use oil, then sauté the vegetables in some of the chicken broth)
    ½ cup diced onion
    ¼ cup diced celery
    ¼ cup diced carrot
    1 cinnamon stick
    Sea salt or low-sodium salt
    Freshly ground black pepper
    About 4 cups low-salt chicken broth
    ½ cup half and half or 1 spoon crème fraiche or sour cream or mascarpone cheese…optional

    Cut squash in half, scoop out seeds, rub cut edges with a wee bit of the olive oil, roast cut side down in 350 degree oven until soft. Let cool enough to handle, peel, and cut into chunks.

    Meanwhile, sauté the vegetables until soft, but not browned. Let cool slightly.

    Process vegetables, with a little of the broth in a blender in batches until smooth. Reheat soup with cinnamon stick until warm enough to eat. Do not boil. Season to taste with salt and pepper.

    Serve with a splash of cream if desired. Good with French bread and a green salad.
    I need a general idea as to how long it takes for the squash to soften.....this will be my first time cooking this and I can't wait...thanks for the recipe!! :)

  18. #18
    Senior Member ncredbird's Avatar
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    The recipe as posted looks very similar to one I make but I always throw in some curry powder. Our son visited recently and had some of it and thought it was a whole different soup than the one he had grown up with and grown tired of. He has a whole new respect for it now. I did add some cayenne to it because he likes his food really spicy. It is wonderful either sweet or spicy. Ann in TN

  19. #19
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    Judi: How long it takes to roast is going to depend on how much you cut your squash up. I set the oven to about 350 to 375 degrees. Usually cut the squash in half, cut the top off and the bottom into 2 or 3 pieces. This gives me 4 or 5 pieces of squash. I don't peel until the roasting is done. Start checking with a fork or a knife at about 25 minutes. Probably will take 30 to 35 minutes before the skin and meat is soft enough to pierce easily.

    If lazy, I just cut in half, remove the seeds, brush cut edges with butter or oil, turn cut side down and stick in oven. Never takes over 40 minutes or so.

    Hope this helps.

  20. #20
    Senior Member judi_lynne's Avatar
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    Yes, thank you very much!!! Can't wait to make it.

  21. #21
    Senior Member AnitaSt's Avatar
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    Thanks so much...I have a butternut a friend just gave us from his garden. This sounds perfect.

  22. #22
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    Oh my!!! This sounds SO YUMMY:) Copied it and am going to the store tomorrow to pick up some squash. P.S. Thanks for all of the extra hints that you posted:)

  23. #23
    Moderator QuiltnNan's Avatar
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    this sounds so yummy! especially for this season.

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