Butternut Squash Soup
So many people have asked me for this recipe that I figured I should put it online. Beware, it takes a long time to make the first couple of times, but then it starts to get easier. It can be made with Pumpkin instead of Butternut Squash if you so desire. Be sure to roast the squash seeds with butter and seasoned salt for a great topper if you have the time. If you don't have time, see the EASY version at the end.
Jenn's Roasted Butternut Squash Soup
Main Ingredients:
1 Butternut Squash (medium sized)
1/4 cup Melted Butter, Margarine or Vegetable Oil
2 cans Chicken or Vegetable Broth (12 oz.)
1 Sweet Yellow Onion
2 tbls Butter, Margarine or Vegetable Oil
1 cup Water
1/3 cup White Sugar
3 tsp Ground Cinnamon
2 tsp Ground White Pepper
1 tsp Black Pepper
1 tsp Salt
1/2 tsp Ground Nutmeg
1/4 tsp Ground Clove
Finishing Ingredients:
1 cup Half 'n Half, Milk, Soy Milk, or Water (use soy or water only if preparing a vegan version as it will not taste quite the same)
2 tbls White Flour
1/4 cup Cold Water
1) Cut the squash in four pieces, brush with melted butter, place on baking sheet, put in 375 degree oven for 2 hours. Let squash cool in oven, covered with foil, or in a bow, covered with plastic wrap.
2) Remove squash meat from skin with a spoon or your hands. The squash should be mushy and come off the skin easily.
3) Finely chop the onion and add to a medium skillet with butter, margarine or oil. Toss to coat and then let simmer on medium heat for about 15 minutes, until the sugar in the onions begins to turn brown and caramelize.
4) Put the onion and squash in a blender with one can of broth. Blend until smooth.
5) Put the onion and squash puree in a soup pan over medium heat, add remaining broth, water, sugar and spices. Cook until boiling. Be careful. If soup is very thick, add a cup more water. If it is too thick it will jump out of the pan in big globs when it boils and it can cause bad burns on your forearms.
6) Add the milk, cream or soy to the soup. verify the flavors. If it tastes a little flat, add more sugar a tablespoon at a time until it tastes right. If you like it more spicy, add a little more white pepper and cinnamon. Note that white pepper takes several minutes to develop, so you will not taste it right after you add it.
7) If your soup is thin and you would like it to be thicker, mix the flour and cold water in a little bowl and add it to the soup. Bring the soup to a boil while stirring and it will be thicker.
You're Done!!
And Now...the EASY version:
Skip instructions 1, 2, and 4. Use 4 cups of defrosted Pureed Yellow Squash Meat for squash puree.
This version will take much less time and the taste comes close to the original soup. Distinguished palates will know the difference, but for the average meal, the short version is actually worth the time it takes to make, while longer original version is only practical for special occasions. The short version will have little chunks of onion in it, so be sure to make them very fine.
Jenn's Roasted Butternut Squash Soup
Main Ingredients:
1 Butternut Squash (medium sized)
1/4 cup Melted Butter, Margarine or Vegetable Oil
2 cans Chicken or Vegetable Broth (12 oz.)
1 Sweet Yellow Onion
2 tbls Butter, Margarine or Vegetable Oil
1 cup Water
1/3 cup White Sugar
3 tsp Ground Cinnamon
2 tsp Ground White Pepper
1 tsp Black Pepper
1 tsp Salt
1/2 tsp Ground Nutmeg
1/4 tsp Ground Clove
Finishing Ingredients:
1 cup Half 'n Half, Milk, Soy Milk, or Water (use soy or water only if preparing a vegan version as it will not taste quite the same)
2 tbls White Flour
1/4 cup Cold Water
1) Cut the squash in four pieces, brush with melted butter, place on baking sheet, put in 375 degree oven for 2 hours. Let squash cool in oven, covered with foil, or in a bow, covered with plastic wrap.
2) Remove squash meat from skin with a spoon or your hands. The squash should be mushy and come off the skin easily.
3) Finely chop the onion and add to a medium skillet with butter, margarine or oil. Toss to coat and then let simmer on medium heat for about 15 minutes, until the sugar in the onions begins to turn brown and caramelize.
4) Put the onion and squash in a blender with one can of broth. Blend until smooth.
5) Put the onion and squash puree in a soup pan over medium heat, add remaining broth, water, sugar and spices. Cook until boiling. Be careful. If soup is very thick, add a cup more water. If it is too thick it will jump out of the pan in big globs when it boils and it can cause bad burns on your forearms.
6) Add the milk, cream or soy to the soup. verify the flavors. If it tastes a little flat, add more sugar a tablespoon at a time until it tastes right. If you like it more spicy, add a little more white pepper and cinnamon. Note that white pepper takes several minutes to develop, so you will not taste it right after you add it.
7) If your soup is thin and you would like it to be thicker, mix the flour and cold water in a little bowl and add it to the soup. Bring the soup to a boil while stirring and it will be thicker.
You're Done!!
And Now...the EASY version:
Skip instructions 1, 2, and 4. Use 4 cups of defrosted Pureed Yellow Squash Meat for squash puree.
This version will take much less time and the taste comes close to the original soup. Distinguished palates will know the difference, but for the average meal, the short version is actually worth the time it takes to make, while longer original version is only practical for special occasions. The short version will have little chunks of onion in it, so be sure to make them very fine.
posted by Jennifer Large Seagrave at 12:48 PM
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