For All Those That Do Not Like Butternut Squash Soup.......
Comments (28)
Annie Deighnaugh
4 years ago
User
4 years agoRelated Discussions
What to do with a butternut squash?
Comments (20)I made this soup up for Thanksgiving, 2007. Curried Butternut Squash Soup w/apricots & coconut milk 1 c onion 1" x 1 ½" piece ginger, peeled & minced 1 jalapeno pepper, deseeded, but not deveined 3 or 4 cloves garlic, smashed 1 T curry powder 1 t ground cumin 1 can chicken broth 2 cans water 1 knorr chicken bouillon cube 2 lbs peeled, seeded, butternut squash, thinly sliced 4-6 oz. Dried California apricots (not Turkish style)depending on how tart you want the soup. 1 can coconut milk 1 t cayenne (opt.) 1 t salt 1 T sugar Saute onions over a medium-high heat with ginger, jalapeno & garlic until onions are translucent. Add curry powder & cumin, saute for a few minutes until the spices are pungent. Add the rest of the ingredients except for the coconut milk, bring to a boil, reduce heat and simmer until the squash is tender. Puree soup with an emulsifier wand or blender. Add coconut milk, adjust seasonings, and bring back to serving heat. This soup is good served hot or cold. Garnishes might be toasted, chopped nuts, chopped cilantro, thinly sliced green onions, toasted, grated coconut or raisin bread croutons. And this was something I came up with when booking catering jobs. A client wanted a "fall" theme to the foods, and had some vegetarian guests coming to her event. She was concerned that they have some interesting dishes to choose from, and would leave feeling like they had an actual meal rather than just "making do" with whatever side dishes they were able to eat. Our chef wasn't exactly familiar with vegetarian foods, but was open to suggestions. Mixed grain salad with roasted butternut squash A mixture of grainstry to use at least 3 kinds, of different colors. I use varying combinations of basmati rice, long grain brown rice*, barley, bulgar (tabuleh), quinoa, wild rice, millet, and sometimes, to lighten the texture, I add couscous. Onions, celery, carrots-chopped Green peas (frozen are fineif you have fresh, blanch them first) Roasted butternut squash cubes** Cranberry vinaigrette*** Chopped parsley & green onions Chopped, toasted nuts (I like pecans or hazelnuts) Cook grain selections separately, according to directions, but remember that they will absorb dressing and soften, so a bit al dente is better than over cooked. Saute onions, celery, carrots until tender, but not too soft. Toss with grains, parsley, green onions and vinaigrette. Gently fold butternut squash cubes in. *Short grain rices are too sticky for this dish, in my opinion. **Roasted butternut squash. Peel squash. Cut into ½ inch cubes. toss in olive oil and roast in the oven, checking frequently until just cooked, but not mushy. If it doesnt brown at all, pass under a broiler after cooking just to brown the edges a bit. ***Cranberry vinaigrette. Make a basic vinaigrette with olive oil, red wine or champagne vinegar, garlic & onion powders, salt & pepper. Put the vinaigrette in a blender with about 3/4 Tablespoon dried cranberries per cup vinaigrette, and puree until smooth. Then, add about a quarter cup of dried cranberries for every cup vinaigrette, and pulse blender until cranberries are chopped, but not pureed. Let vinaigrette sit over night. Before tossing the grain salad in the dressing, taste the vinaigrette for sweetness and add a bit of sugar if need be. It shouldnt be too tart or too sweet. Sprinkle the toasted chopped nuts on top and garnish with sprigs of parsley, green onion tassels or carrot curls and a few whole dried cranberries....See MoreButternut Squash questions
Comments (4)I agree, cook the squash and puree it, then add to soup as you wish. You can also add it to yeast breads, use it in place of pumpkin for quick bread or pies or custard and as Teresa mentioned, it makes pretty good soup on its own. I also make a ravioli filling out of butternut squash. I add kale to bean soup for a "Tuscan" bean soup, but I like kale and other greens. I also made a pasta that Elery liked (but I did not, particularly), with sauteed kale, Italian sausage, pasta and parmesan. I have a homemade noodle recipe that takes basil, I think greens like spinach or kale would work quite nicely in that too. I like nearly all vegetables, though, so I'm not particularly adept at hiding them. Annie...See MoreRECIPE: Butternut Squash Soup
Comments (7)I am a seat of the pants cook.....and I make squash or pumpkin soup like that.... The secret is in the chicken broth. Home made.....cooked with lots of onions celery carrots, parsley, a few carrots, some pepper corns.....strain all out and proceed with your soup.....using cooked and pureed squash or canned pumpkin!....easier and just as good. BUT....if you forgot to start on your soup the day before yesterday....you can get a pretty good imitation of the home made stock by sauteeing some green onion, celery and parsley and some crushed cumin seed....very little, in butter....very slowly....adding flour equal to the amount of butter you used....cooking for a couple of minutes and whisk in canned chicken broth. Then you can either puree the whole mess, strain it or just leave the bits of veggie in there.... Then start spooning in the pumpkin or squash puree and tasting.... I also like some canned green chilis for a bit of bite.....and a splash of dry sherry.....and I often stir in some sour cream. The thin consistancy of the soup meant there was a lot more chicken broth than squash. Linda C...See MoreWhy do I only have 1 butternut squash growing??
Comments (4)Thanks tcstoehr. The thing is, since those 2-3 aborted female babies, I haven't seen a single female blossom. I've never had this problem before. This year, I'm growing them up a trellis. Maybe there's something they don't like about that?? Are there insects that, say, love cucumbers and tomatoes, but not squash? I have a big garden and don't have a pollination problem anywhere else. I usually have about 8-10 male squash blossoms all the time........just no female ones anymore. I've seen online that people have success growing these up a trellis, but who knows.....maybe sometimes they sense something is amiss that high off the ground, and just don't make females? I don't want to name the organic seed company that I bought these from, since it may not be their problem at all......but I did email them and asked about what was going on, and she said that they tend to produce fruits later in the season, and then grow quickly. But geez......it's almost august and there's no sign of even babies, except for this one squash.......and it's probably several pounds now. Are there some conditions (soil/weather, etc.) where the plant feels that their progeny just wouldn't make it, so they don't put out female blossoms? Is it possible it's not getting enough sun? I would guess it's getting at least 6 hours. Everything is a little late this year, weather-wise, but I'm not sure there's enough time left for a butternut squash to grow to adulthood in the next few months. Am I wrong? Sorry for all the questions......I just find this very curious and want to understand things. Thanks!...See Morelisaam
4 years agojoyfulguy
4 years agolast modified: 4 years agoAnne
4 years agoAnne
4 years agoUser
4 years agolast modified: 4 years agoThat wouldn't help me, I don't like pumpkin. I do like sweet potatoes but not in soup.
I make 2 different sweet potato soups. One with chipotle and the other with andouille. Love the sweet/hot combination of flavors.
Chipotle Sweet Potato Soup2 tablespoons unsalted butter
1 medium onion, chopped2 garlic cloves, minced
3 - 4 medium sweet potatoes, peeled and cut in large chunks
4 – 5 cups chicken broth
1/2 cup heavy cream ( Half & half works too.)2 canned chipotles, diced and some of the adobo (use less if you don't want that much heat)
salt and freshly ground pepper (optional)
In a large saucepan over medium heat, melt the butter and sweat the onion and garlic for 5 minutes, or until translucent. Raise the heat to high, add the sweet potatoes and broth and bring to a boil. Lower the heat to medium and simmer for about 30 minutes or until the potatoes are soft.
Remove from the heat; puree in the pan with an immersion blender. Add chipotles and cream. Heat for a few minutes more, seasoning to taste. Serve in bowls sprinkled with chives or pepitas.
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Sweet Potato Andouille Bisque
2-3 tablespoons butter1 large onion, chopped
2 stalks celery chopped
2-3 cloves garlic, finely minced
1/3 pound andouille sausage, chopped
32 ounces chicken broth
2 large sweet potatoes, cut into chunks
salt & pepper
about 1/2 cup heavy whipping cream
Melt butter and saute onions and celery. Add garlic and andouille. Continue to saute for about a minute. Add broth and sweet potatoes. Bring to a boil, then simmer until potatoes are done. Puree with immersion blender. Add cream to taste.
User
4 years agomaifleur01
4 years agosushipup1
4 years ago
glenda_al
4 years agolast modified: 4 years agocolleenoz
4 years agosushipup1
4 years agocolleenoz
4 years ago
kathyg_in_mi
4 years agolast modified: 4 years ago
Elmer J Fudd
4 years agoAnne
4 years agoElmer J Fudd
4 years agoglenda_al
4 years agogeorgysmom2
4 years ago
maddielee
4 years agobob_cville
4 years agoSeveral years ago we had a winter squash plant that did really well, producing 18 large squash ranging in weight from 10 to 25 lbs each. After several iterations I concocted the following recipe.
Thai Curry and Coconut Cheese Squash Soup
1 large Long Island Cheese Squash (like 20 lbs large)
1 Tbsp Olive Oil
2 tsp red curry powder
1 large sweet onion (chopped)
1 large red onion (chopped)
2 red jalapeno peppers (chopped fine)
1 Tbsp ground ginger paste
1 1/2 teaspoons Thai red curry paste
4 cups water
2 Tbsp Better than Bouillon Vegetable base
1/2 tsp salt
ground black pepper
ground white pepper
2 cans unsweetened coconut milkCut squash into wedges, scoop out seeds and cut off tough outer
shell. Place in large baking pan, lightly coat
with olive oil, and curry powder, and bake in a convection oven at 400
deg F for 45 min to 1 hourIn large stock pot, saute onions and jalapenos in little olive oil
until
tender. Add ginger paste and continue to stir and cook for another
minute or two. Add cooked squash, coconut milk, red curry paste,
vegetable base and water. Puree carefully in pot with an immersion
blender, and bring to a simmer. Simmer soup for about
15-20 minutes. Add salt, black pepper and white pepper to taste.The amount made nearly filled a 6 quart crock pot.
chisue
4 years agoUser
4 years agochisue
4 years ago
wildchild2x2
4 years ago
dee_can1
4 years agolast modified: 4 years ago
ravencajun Zone 8b TX