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Does anyone have a Butternut Squash Soup recipe that's nice and creamy?
And hopefully easy?!
The cafeteria at my workplace serves the most awesome Butternut Squash Soup (my absolute favorite). There used to be a boxed soup available (it was V8 brand) that tasted almost the same, but that is discontinued now. I've tried just about every variety of canned/boxed butternut soup and they are all way too watery. I prefer it more creamy and spicy. I'm even willing to cook it from scratch and that's how you can tell I'm serious...LOL... :) |
I love this recipe. It's from a book and I didn't copy the title so I can't give it proper credit. I don't follow it exactly so I've put what I actually do in parenthesis.
I don't think this will taste like the stuff from a cafeteria or box, but it's super good. Curried butternut squash soup 1/4 c olive oil 1 c diced shallots (I use onions) 3 cloves garlic, chopped 1/4 c minced ginger (I use some ginger, I don't think that much) 4 bay leaves 1/2 t crushed red pepper 2 1/2 lbs butternut squash, peeled and cut into chunks 1 t sale 1 t curry powder 2 c chicken stock 1 inch chunk palm sugar (I use a spoon of brown sugar) 1 15oz can coconut milk Heat oil, add shallots, garlic and ginger. After 4-5 minutes add bay leaves and crushed red pepper. Simmer 1-2 mins. Add squash,, salt and curry powder. Cook 10 minutes. Add stock, bring to boil. Lower heat and simmer for 30 minutes stirring and mashing squash every 5 minutes. Add palm sugar and coconut milk. Also - I've used butternut squash in the following recipe even though it calls for sweet potatoes. Sweet potato soup 4 c chicken broth 1 large onion, chopped 2 stalks celery, chopped 3 med sweet potatoes, peeled and chopped. Cook until done, blend. Add a splash of maple syrup, 1/4 t nutmeg, milk, salt and pepper. I hope you like these recipes. Remove bay leaves, blend to creamy texture. |
I have not made Squash soup but a nice addition to my cream of potaoe soup is 1/2 a squished up avocado. It adds the creaminess without changing the flavor of the soup. Try roasting the squash in the oven to intensify the flavor before trying a squash soup recipe.
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oh that sounds yummy Tartan. I love avocadoes and cant get enough of them. You are also adding great nutrients to your potato soup with adding a avocado. I definitely will try this one. I never made squash soup but I think your right by roasting it in the oven first, then I would run it thru a food mill or processor before adding any other ingrediants.
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Do you know anyone in the cafeteria to ask ?? I think maybe you could try it.
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This is my favorite squash soup recipe; quick and easy with just the right amount of heat.
1 large butternut squash, peeled, seeded and cubed 3 c. chicken broth 1 tsp. thyme 1 small onion, chopped 1 dried habanero pepper 1 c. heavy cream Place all ingredients except the cream into a large pot. Bring to a boil, cover and simmer till squash is very tender. Remove the habanero pepper and puree in batches in a blender till smooth. Return to the pot and stir in the cream. Heat till hot, but do not boil. |
Forgiven, I'll bet your recipe is pretty close... I knew there were pieces of "something" in the soup that I wasn't sure of...maybe it is some type of pepper, because there is certainly a kick to the soup. I thought it might be a spice that I couldn't figure out!
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Never ate Squash Soup till I moved up to Iowa. Then fell in love with it. Growing it was easy too so I was in 7th heaven. Checked online for some recipes and came up with this one.
chicken broth - 6 cups butternut squash cut up into cubes carrots - handful onions - handful celery - handful 2 small regular potatoes, peeled & cubed 1/8 tsp cayenne pepper 1/8 tsp ginger salt & pepper to taste cook till tender, blend using your blender or an immersion hand held blender till smooth or to your liking. I like just a little chunky. Add 1/2 cube of cream cheese and 1/2 package of 8 oz shredded cheese or the whole package if desired. I also chop up a ring of Johnsonville sausage and add it to the pot. This makes a huge pot, enough to split in half and freeze for later in the season. Its just me so after about a week of this I get tired of it so split it for the freezer. It comes out nice and thick. |
Originally Posted by DonnaC
(Post 7092778)
And hopefully easy?!
The cafeteria at my workplace serves the most awesome Butternut Squash Soup (my absolute favorite). There used to be a boxed soup available (it was V8 brand) that tasted almost the same, but that is discontinued now. I've tried just about every variety of canned/boxed butternut soup and they are all way too watery. I prefer it more creamy and spicy. I'm even willing to cook it from scratch and that's how you can tell I'm serious...LOL... :) |
The one I love best adds cream cheese. I think it's my new favorite food.
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