Butternut Squash Soup- Savory ( Dining In )

OldYoung

Thu, Jul 09 2009, 8:26 pm

For all of those who asked, this is the soup-

3 lbs butternut squash
olive oil
2 extra large onions, chopped
1/8 to 1/4 c. chopped parsley (I use 2 T. flakes)
1 1/2 t. salt
4 1/2 c. water
1/4 t. nutmeg
black pepper
2 cloves garlic, crushed

Preheat oven to 375. Cut squash in half lengthwise, scoop out the seeds, and bake cut-side down on a foil or parchment lined baking sheet. (I use a pam'ed aluminum pan.) Bake for 30 minutes (always takes longer for me- abt. 45 min.) or until tender. Scoop out the pulp into a bowl and set aside. Heat olive oil in a large pot over a medium heat. Add onions and parsley and saute about 15 minutes or until lightly browned, adding drops of water so it does not stick. Add remaining ingredients and bring to a boil. Partially cover, reduce heat and simmer 25 minutes. Puree until smooth.

This recipe continues with a sauteed radicchio topping that I usually skip because I never bothered checking to see if radicchhio has any insect infestation problems. For those who would like to try it anyway, here's the recipe-

olive oil
4-6 c. thinly sliced radicchio
1/4 t. salt
1/8 t. black pepper
1 T. balsamic vinegar

Heat olive oil in a non-stick cooking pan over a medium-high heat. Add radicchio, salt and black pepper. Saute 5 minutes or until lightly browned. Remove from heat and drizzle with vinegar, tossing to coat. Sprinkle radicchio over each serving of soup.

Mimisinger

Thu, Nov 12 2009, 8:37 pm

Thanks for the recipe - I made it tonight and it was delicious!!!

Also, I made the radicchio which was good but totally overpowered the soup. Dh loved both, but I would not put them together again.

The soup was AWESOME!

I have a few more butternuts so I'll be making it a few more times at least this season as it was requested.

Thanks again!

OldYoung

Thu, Nov 12 2009, 9:05 pm

Glad to hear!!! It's one of my favorites, especially because I find it so easy to make. I usually leave out the radicchio so it's good to hear from someone who can actually rate it. Wink

ra_mom

Tue, Oct 05 2010, 6:24 pm

Thanks for this awesome recipe OldYoung!
I omit the nutmeg and add more salt, to make it even more savory Wink

. (I don't make the ridicchio.)

elmos

Wed, Oct 13 2010, 12:55 pm

anyone know is it 3lb raw whole squash or 3lb once its baked???

ra_mom

Wed, Oct 13 2010, 12:58 pm

elmos wrote:

anyone know is it 3lb raw whole squash or 3lb once its baked???

3 lbs. whole squash.

wwmom

Wed, Oct 13 2010, 1:37 pm

At what point to you add to cooked squash to the pot? Does it get sauteed with the onions, or after that with the rest of the ingredients?

MaBelleVie

Wed, Oct 13 2010, 1:41 pm

wwmom wrote:

At what point to you add to cooked squash to the pot? Does it get sauteed with the onions, or after that with the rest of the ingredients?

you add it with the rest of the ingredients.

I have some butternut squash in the fridge- dinner tonight!

mha3484

Wed, Oct 13 2010, 1:49 pm

I made it for last shabbos with a butternut squash and acorn sqaush. It was so so good. I put gnocchi in it to make it a little more hearty.

greeneyes

Fri, Nov 05 2010, 1:10 pm

I made this soup for supper last night & it was delicious!

Thanks for posting the recipe, OldYoung. Smile

emmasence

Tue, Mar 27 2012, 12:36 am

Reviving an old thread. Has anyone made this (or a similar recipe) using the frozen butternut squash? I found a packet in the freezer doing pre-Pesach inventory and would like to use it. I imagine it would work but am the conversion is what's throwing me. The package is 12oz - any ideas how that would equate to a 3lb. whole squash?

ra_mom

Tue, Mar 27 2012, 10:49 pm

emmasence wrote:

Third the recipe.

theoneandonly

Sun, May 12 2013, 3:45 pm

I know this is old but... how many butternut squash do I need to get 3 lbs?

theoneandonly

Sun, May 12 2013, 4:08 pm

Also, how many servings does this recipe make? Thanks

theoneandonly

Mon, May 13 2013, 11:03 am

bump... I want to make this tonight for Yom Tov, can someone please answer...

theoneandonly

Mon, May 13 2013, 3:26 pm

Hello? Anybody? Please? I'm in Israel so it's late but I still want to make this tonight...

kiwi strawberry

Fri, May 17 2013, 4:13 pm

I made this for Shavuos and it was great. Thank you Oldyoung for this recipe Smile

ra_mom

Fri, May 17 2013, 5:10 pm

Just saw your posts now.

theoneandonly wrote:

I know this is old but... how many butternut squash do I need to get 3 lbs?

Depends on how big your squash are Wink

The average butternut squash is about 2 lbs. Get a big one, or just ask your greengrocer to choose a 3 pounder for you.

theoneandonly wrote:

Also, how many servings does this recipe make? Thanks

I'd say about 8-10 servings. Approximately.

L25

Mon, Sep 19 2022, 12:49 pm

I know this is old but does anyone know how it freezes?

Amethyst

Mon, Sep 19 2022, 12:52 pm

L25 wrote:

I know this is old but does anyone know how it freezes?

I don't know about this recipe in particular but I've frozen butternut squash type soups before and they were just fine heated up. I usually add some water if I'm heating up in a pot.