How do u make quick butternut squash soup?

Eagles8080
Eagles8080 Posts: 200 Member
edited November 24 in Food and Nutrition
I have one medium butternut squash. Very few ingredients on hand. How can i make quick soup?

Replies

  • WinoGelato
    WinoGelato Posts: 13,454 Member
    Depends on your definition of quick - the squash has to be cooked so that can be done by either roasting it, or cooking it in the liquid and then pureeing it, but I think at a minimum this is probably a 30 minute job.

    It doesn't actually take many ingredients for a basic butternut squash soup.

    http://www.foodnetwork.com/recipes/food-network-kitchens/butternut-squash-soup-recipe1.html?vty=recipes/butternut-squash-soup-recipe.html
  • sixxpoint
    sixxpoint Posts: 3,529 Member
    edited September 2015
    Unfortunately, you have to peel, de-seed/de-gut, chop, and roast the squash before you puree it into a soup. Lightly coat the squash with a bit of oil and season with kosher salt and fresh cracked black pepper... maybe a small amount fresh herbs like sage, rosemary, or thyme if you want. Roast in a preheated 375-400 F oven until softened and golden brown.

    Save the seeds and guts from the squash and make a quick stock with them + chopped carrots, onions and/or the white part of leeks, inner celery stalks, Braeburn or Golden Delicious apples, a bay leaf and a bunch of parsley stems tied with twine, and water. I wouldn't use chicken stock for a vegetable based soup since the chicken flavor can take over or get in the way.

    Discard the butternut seeds, bay leaf, and parsley stems then puree everything else together until smooth. After you puree everything to the consistency you like, adjust the seasoning and you are done. You might want to add seasonings like ginger, dark brown sugar, nutmeg, and more salt and pepper. Some people add heavy cream at the very end too. You can also save a few chunks of cooked butternut squash or apple to add a slight chunk to the soup, if desired.
  • AngryViking1970
    AngryViking1970 Posts: 2,847 Member
    This one is delicious:
    //makingthymeforhealth.com/2013/11/19/butternut-squash-and-sweet-potato-soup-vegan/
    Yeah, it says vegan, but I serve it with crumbled bacon on top, making it not-so-vegan
  • soulofgrace
    soulofgrace Posts: 175 Member
    I would follow the squash cooking rec in your other thread. (Cut in half remove seeds microwave it etc) Then it depends whether you want vege soup, but I always use prepared, reduced sodium chicken broth. Puree in a blender or use a hand blender. Great with a dollop of plain Greek yogurt on top. I need to go make some bnut squash soup now!
  • Need2Exerc1se
    Need2Exerc1se Posts: 13,575 Member
    Stab the squash several times with a knife and nuke the whole thing in the microwave for about 10 min or so, until it's soft. Allow to cool enough to handle, then cut in half and remove seeds. While it's cooling saute a couple cloves of garlic in some olive in a soup pot. Spoon the squash into the pot along with some stock, fresh thyme and oregano. Allow it to simmer for a bit to mix the flavors well, then use a blender to blend everything until smooth. Serve with a dollop of yogurt.
  • lulucitron
    lulucitron Posts: 366 Member
    sixxpoint wrote: »
    Unfortunately, you have to peel, de-seed/de-gut, chop, and roast the squash before you puree it into a soup. Lightly coat the squash with a bit of oil and season with kosher salt and fresh cracked black pepper... maybe a small amount fresh herbs like sage, rosemary, or thyme if you want. Roast in a preheated 375-400 F oven until softened and golden brown.

    Save the seeds and guts from the squash and make a quick stock with them + chopped carrots, onions and/or the white part of leeks, inner celery stalks, Braeburn or Golden Delicious apples, a bay leaf and a bunch of parsley stems tied with twine, and water. I wouldn't use chicken stock for a vegetable based soup since the chicken flavor can take over or get in the way.

    Discard the butternut seeds, bay leaf, and parsley stems then puree everything else together until smooth. After you puree everything to the consistency you like, adjust the seasoning and you are done. You might want to add seasonings like ginger, dark brown sugar, nutmeg, and more salt and pepper. Some people add heavy cream at the very end too. You can also save a few chunks of cooked butternut squash or apple to add a slight chunk to the soup, if desired.

    I'm trying this! I love the sound of squash with apple.
  • blwasson73
    blwasson73 Posts: 92 Member
    edited September 2015
    I find precut peeled butternut squash at Costco that is a huge time saver. Usually in their refrigerated produce room this time of year.
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