Monday, January 02, 2012

Butternut Squash Soup

The other day I remembered the shelf full of squash that is out in the garage and decided we'd better start eating more squash so none of them end up wasted.  I've been wanting to try butternut squash soup for awhile, and since we didn't have any other ideas for Sunday dinner, butternut squash soup it was.

My Mister was skeptical, but once he tasted it, he was converted.  It wasn't quite as good as the carrot soup we had at The Farm in Park City, but it wasn't too far behind in taste.  I may try the recipe with less squash and more carrots sometime...

I used this recipe from with a few alterations based on what I had and the reviews which suggested adding some things to make it not-so-bland.  Not-bland soup seems like a good thing.

  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 medium carrot, chopped
  • 2 medium potatoes, cubed
  • 1 medium butternut squash - peeled, seeded, and cubed
  • 1 (32 fluid ounce) container chicken stock

Melt butter in soup pot.  Add chopped onion and celery (unless you're using dried onions and celery, in which case, you can just add them at the same time as all the other vegetables.  Also, my addition- add 1-2 cloves of garlic, minced.  Chop and peel carrot, potatoes, and squash (it would probably be easier to cook the squash first, but you have to cook the carrot and potatoes anyway, and peeling the squash with the potato peeler wasn't that bad).  Add chopped veggies to pot, cook on high stirring constantly until the veggies are browned slightly (I didn't cook mine that long- I waited until they started sticking to the pot, then decided to just go ahead and add the chicken stock- which in my case was chicken base and water).  The recipe says to add just enough broth to cover the veggies, but it took all of it for me- I guess my squash was bigger than "medium".  I also sprinkled a shake or two of curry powder.  Bring to a boil, reduce heat and simmer on low for 40 minutes.  (after 25-30 the veggies looked soft enough to me, so I didn't keep cooking them).  Next, you blend portions in the blender (or a stick blender would work, right in the pot) until it's all blended.  

Serve with salt and pepper, and a sprinkle of parmesan cheese, and crunch bread.   You could use vegetable broth if you want to make it vegetarian.  My kids actually ate it without complaining- too much.  I was surprised.  It turned out to be a very nice consistency and the curry wasn't overpowering- I didn't add much, but I could just taste a hint of it.  I like butternut squash when it's not covered in brown sugar (I like it sweet too, but this was a nice savory change).

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