Post # 1
I had a great one and now I can’t find it – I love squash soup and have to stop buying it every day for lunch ($6 x 5 x 4 = $120 on SOUP in a month). It’s not every day, but at least twice a week!
Please, share your recipes with me!
Post # 3
I do a few different soups with squash. I love roasting squash and garlic, and then using that in broth with sauteed onions and ginger, cumin, a little chili or cayenne; we usually blend it so it’s a smooth soup. Or I’ll roast pieces of squash or pumpkin and put that in soup with yellow split peas, pieces of carrot, sauteed greens, and lots of spice.
Post # 4
i don’t have a recipe i follow, i make it up as i go.
saute onions and garlic with some oil in large stock pot
slice 4ish zuchinis, can be green or yellow
slice 4-5 carrots
cut up 1-2 butternut squash
add broth to cover bottom of pot and simmer
add more broth depending how soupy you want it
season to taste with whatever seasonings you like
(maybe today you are in a nutmeg/cinnamon mood and another time you are in a salt and pepper mood)
use an immersion blender to smooth out the chunks.
i like mine thicker with a little bit of texture.
you can also add butter, cream/milk, white wine, etc.
when i eat mine, it is almost like pureed butternut squash with no added cream or butter.
Post # 5
equal parts pumpkin and butternut squash, roasted and pureed
add chicken broth to desired consistency
add salt pepper and sage to taste
simmer till cooked – to taste
so easy and delicious!
Post # 6
@MsGinkgo: I have a squash hater proof recipe! (the squash hater is me by the way :P)
Cut squash in half, bake (face down? Face up? I ne’er remember and I tend to do it one way or the other depending on the day)
Chop onion (shallots give it a good dimension if you like prices like 2.98/lb but I’m too poor for that, onions do te job) and carrots and celery. I like to squeeze in extra veggies here.. A little rutabaga wouldn’t hurt 😉 toss the veggies with some heat resistant oil (like grapeseed) and spices (since you’re trying to match another soup, go wild and change it up here until the flavours are right. Throw the veggies and squash in the oven, cut the top off a garlic, dab in oil and roast that as well.
*The roasting is the crucial step for tht delicious taste!! At least in my opinion. Since I’ve made this one, I’ve experimented with others and when I don’t roast the veggies, I don’t like the soup. It really seems to give the soup the right flavour!*
Once the veggies are roasted, put veggies, squash and peeled garlic in a pot (I like to toss it in te crockpot so I can just forget about it for an hour or two) cover with veggie or chicken stock and about half a can of coconut milk. Let it all simmer then blend it up and enjoy!
*If you’re going to freeze any, DONT ADD the coconut milk until you defrost!! I like to freeze individual portions in ziplocks, lay them flat and then freeze. When you want some, pull one out, toss it in a bowl of cold water and it’s ready to reheat in no time!!
Good luck with your soup mission!! Now you have me really wishing it was Christmas break already so I can cook!
Post # 7
– Cut a butternut squash in half and scoop out seeds. Place face down in a baking dish with several apples (cored and sliced), onions (cut into chunks), and 1/2 C. to a C. of cider (depending on the size of the squash and the baking dish – you can cut the squash into chunks to get it to fit in the dish if necessary). Sprinkle with salt, pepper, and thyme; daub with a few pats of butter; cover with foil and roast @350, about 45 min-1 hr (until most of the cider is absorbed).
– In a soup pot, heat vegetable broth (or you can use chicken broth if you don’t need to make a vegetarian version) and add the roasted apples, onions, and any remaining cider from the bottom of the baking dish. Scrape the flesh of the squash away from the peel and add to the soup pot (it should be soft and scrape away pretty easily). Season with cinnamon, nutmeg, and ground coriander; puree until smooth with an immersion blender. Adjust seasonings (including salt) to taste.
– if desired, cook up some brown and/or wild rice and stir into soup for more body. Finish with a little bit of cream (as you serve it into individual bowls) and garnish with dried cranberries and pumpkin seeds. Serve with good bread (sourdough and/or multigrain go well with this recipe).
Post # 8
All the suggestions so far as really good. I like mine a squash/red pepper soup and I like it with cream, curry powder and cumin.
Post # 9
I’ve made a couple of different recipes… my favorite is to add maple… mmm mmm!!
Post # 10
@futuremrs1986: This is what I ended up doing (hadn’t seen your post) I’d seen apple juice suggestions, but I didn’t have any. Happened to have some real maple syrup in the fridge, a little of that – PERFECT!