Butternut Squash soup - Easy

Log in / Sign Up

List of Forums + New Post Recipe Box Usergroups Following My Posts Bookmarks

Private Messages Advanced Search Rules New User Guide FAQ Advertise Contact Us

Forum -> Recipe Collection -> Soup

View latest: 24h 48h 72h

cookielady

Thu, Jul 02 2009, 10:24 pm

It was so good and easy, I wanted to post it.
I baked one medium size butternut squash, until tender. Cooled a bit and cut in half and scooped out the seeds.

In a pot, I sauteed 1 onion, chopped, 2 garlic cloves, 1 chopped potato, 1 carrot in small pieces. cook on medium heat, about 10 minutes.
Add chunks of cooked butternut squash (no peel)
Add water, salt, pepper, etc.
Cover, cook over a low heat for 1 1/2 hour- two hours, until everything is tender.

Adjust seasonings.
Puree with immersion blender.

ShakleeMom

Thu, Jul 02 2009, 10:52 pm

I just did a 16 qt pot (12 squash) without the carrot, garlic, and potato. Just the squash, baked then cubed with water, added salt and minced onions. yummy for mommy and baby.

cookielady

Fri, Jul 03 2009, 11:42 am

ShakleeMom wrote:

I just did a 16 qt pot (12 squash) without the carrot, garlic, and potato. Just the squash, baked then cubed with water, added salt and minced onions. yummy for mommy and baby.

but I like the carrots, garlic and potato.

greenfire

Fri, Jul 03 2009, 11:59 am

I just made a big pot of vegetable soup yesterday too ...

geemum

Fri, Jul 03 2009, 1:24 pm

I've never roasted a whole squash before.
sounds yummy
I just throw the squash in the oven? on what temperature? approximately how long?

thanks for posting

cookielady

Fri, Jul 03 2009, 1:26 pm

geemum wrote:

I've never roasted a whole squash before.
sounds yummy
I just throw the squash in the oven? on what temperature? approximately how long?

thanks for posting

I wash off the outside. Since I am too lazy to cut it in half, I just put it on a baking sheet (lined with parchment paper, easy to clean) I bake at 400 degrees until tender. That would be around 1 hour. You can check by sticking a fork in it.

I do this when I make anything with butternut squash, like muffins, pies, kugels.

RedTwizzler

Fri, Nov 12 2010, 1:18 pm

Do you have to wrap the pieces in tin foil when u roast them if you cut them in half?

cookielady

Mon, Nov 22 2010, 12:10 am

RedTwizzler wrote:

Do you have to wrap the pieces in tin foil when u roast them if you cut them in half?

No, I think you can just put them cut side down on a parchment paper lined baking pan.

Mama Bear

Mon, Nov 22 2010, 2:29 pm

I'm making this today, does anyone knwo if I have to drain the water from theh soup before blending? or not put in too much water in the first place? is this supposed to be a very creamy soup or watery? thanks.

ra_mom

Mon, Nov 22 2010, 2:34 pm

Mama Bear wrote:

Blend it with the cooking liquids.
It probably looks very watery, but once you fully blend it with you immersion blender, you will see just how thick and creamy it is.

newmommy1

Mon, Nov 22 2010, 2:55 pm

It's yummy if you add cumin and nutmeg, too!

Page 1 of 1