Thursday, October 22, 2009

Butternut Squash Soup

I am posting a butternut squash soup recipe!

I never make soup the same twice (or any soup recipe for that matter). For me, each time I plan a to make soup I have new or different ingredients, or think of a new spice that might fit my taste of the moment. Here are a couple of wonderful facts about butternut squash
1. it is in season right now
2. because of number one, it is usually reasonably priced
3. lots of fiber and beta carotene in butternut squash
4. this squash is naturally very sweet and versatile
5. it is so sweet that most children love the taste and will eat it
6. you can substitute butternut squash for pumpkin and make a pie

I mostly oven roast this squash. I put the whole thing on a cookie sheet and just put it in the oven. I don't slice it in half and bake it flesh side down mostly because I have irrational fear of cutting off my finger. Squash are very hard can be difficult to cut.
When I make soup I either use oven roasted squash or cut the squash into pieces. It really only takes a couple of minutes to peel and cut a squash. Sometimes I peel the squash and then cut into slices, drizzle with olive oil and salt and cover with tin foil. I pop it in the oven and roast it. The squash steams itself under the tin foil. The slices are divine. A couple of weeks ago I made butternut squash and beet greens lasagna. Oh yum.
On a cutting board, carefully use a vegetable peeler to remove the skin of squash in long strips. With a sharp knife, chop off the top and bottom of squash. Then cut the squash into big chunks. Use a spoon to scoop out the seeds and pulp. Put that in your compost bucket. Add the raw squash to your stock pot.

Butternut Squash Soup

1 large butternut squash skin and seeds removed, chopped into cubes
4 cups stock
1/2 tsp cinnamon
1 onion chopped
5 cloves garlic
1 tsp salt
juice of a lime
1 tbls. olive oil

I use an immersion blender to make this soup. If you don't have an immersion blender, then you can pour the soup into a blender after it has been cooking about 40 minutes. Make sure you put a dish towel on top of the blender lid to prevent burning yourself while blending.
Return to soup pot and cook for 30 minutes more.
This is a really basic recipe. You can add vanilla seeds, roasted peppers or leeks. Crumble goat cheese and sun dried tomatoes on top. Oh that would be good.

And, when you are the store or farmers market buying your butternut squash, pick up some delicata squash. That is one of my most favorite foods of all time. Like a butterscotch candy inside a squash!


Becky said...

OMG... you're awesome. Have you forgiven me yet for being such a demanding pita?

Who loves you baby!?

Sarah said...

that's a really fabulous trip you've got planned-- let me know what mae thinks about wicked. glad to have all of the squash ideas- esp the soup.


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