Butternut Squash Soup - recipe please

[Iolanthe]

We only have one small squash - bulbous at the bottom and narrower at the top - about 6 inches high. Is this enough for 3? If not, perhaps it will go with something else. We have carrots, potatoes, cauliflower, cabbage and sprouts.

[aliantha]

I think the general idea for soup is to puree it and combine with broth -- chicken or veggie -- and then add seasonings. For butternut squash I'd try sweet spices like nutmeg and maybe cinnamon.

To get it to the point where you can puree it, I would cut it in half, scoop out the seeds (which will be in the bulbous end), and then either bake them or cook 'em in the microwave. Once the flesh is cooked, you can then scoop it out of the skin and mash or puree.

I'm sure somebody around here has a formal recipe, tho.

[Iolanthe]

Thanks Ali. I'll see what Ca thinks about adding it to the potato and leek soup.

[Damelon]

In addition to Ali's suggestion, I've heard of a bit of milk or cream, and also a nip of sherry to the soup.

[Vader]

I peel and dice the pumpkin, same with onions. Then I sweat both in olive oil, add garlic and grated ginger and fill up vegetable stock and some fresh orange juice (and sometimes grated peel). In goes a bay leave or two. I let simmer until punpkin is soft, remove the leaves, add a bit of cream and puree the whole thing. I season with salt and pepper and a dash of sugar if necessary. Serve it with chopped chives.

[lorin]

I like to roast the squash instead of steam or sweat it. Then I blend it with some ginger and other goodies. I top it with a dollop of greek yogurt and some diced green apple and roasted pumpkin seeds.

Soooo all this talk about squash soup gave me a taste for it. I cooked off the squash, put it in the bowl to blend it and .................. the handmixer thingy was stolen during the great robbery. 1 year later and I am still finding things missing. So, we are now serving mashed squash instead of soup.

[aliantha]

Argh, lorin. Still, mashed squash is tasty, too.

[Menolly]

If your squash is too small, try scaling the recipe to the amount of squash you have.

Curried Butternut Squash & Apple Soup
A Cuisinart slow cooker recipe. Use vegetable stock instead of chicken stock for a vegetarian alternative.

2 tablespoons unsalted butter
2 cups onions, chopped
1/2 cup celery, thinly sliced
1 tablespoon curry powder
1/2 teaspoon ginger
3 lbs butternut squash, peeled, seeded, and cut into 1 inch cubes (weigh after peeling & seeding)
1 lb apple, peeled, cored &, cut into wedges
1/4 cup raw jasmine rice
6 cups chicken stock
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
Sour cream or plain yogurt, optional

In a skillet, melt butter over medium heat.
Add onions & celery and cook for 2 to 3 minutes, until the vegetables are translucent.
Add curry powder and ginger and cook for 5 to 6 minutes longer over low heat, until veggies are softened and spices are fragrant.
Place butternut squash, apples, and rice in slow cooker (in that order).
Add chicken stock, salt and pepper.
Cook on high for 1 hour, then reduce to low temperature and cook 5 additional hours.
Puree the soup to a completely smooth texture with hand blender or blender.
Serve with a dollop of sour cream or plain yogurt, if desired

[Iolanthe]

Now I feel guilty because you've all taken so much trouble. Garlic, curry and anything else spicy are a no-no - it will give me indigestion. Lots of things you mention I don't have - bay leaves, ginger. Sherry? All we have downstairs is some Irish whisky C has bought for Christmas. Alcohol gives me indigestion too! If Ca doesn't want to combine it with her soup, I'll peel it, cube it and put it in the steamer on Boxing Day to eat with the cold turkey and the ham that I will cook today. I will try it, I promise.

[Vader]

A life without alcohol, spices and garlic?
Oh, how I pity thee.

Merry Christmas anyway.

[Iolanthe]

Oh, I used to be able to eat/drink all those things but not now. I can live with the memory.

Merry Christmas!

[Linna Heartbooger]

Now I feel guilty because you've all taken so much trouble.

You silly... it's also just possible that lots of people here are really familiar with butternut squash soup, so it was easy to slap down suggestions!
And people like to talk...

I love curry and garlic, but I think I've had butternut squash soup flavored mostly just with the onions & celery cooked in a skillet, salt, & rubbed thyme.
And it was lovely!

The only thing I'm wondering at is why ussussumiel has not yet objected to our discussions of chopping and cooking up his squash-bretheren. (or maybe that gag has gotten old.)

[Savor Dam]

Linna, it may well be that ussusimiel has not come across this thread. I notice that he has only posted once to The Galley, about a year ago in your Sitting Around the Dinner Table thread.

OTOH, he may have noticed and withheld comment, just as I do not always object to recipes for bison or for (horrors!) buffalo wings.

[aliantha]

Silly bison. Buffalo don't have wings. (The actual name is capital-B Buffalo wings, after the city. But I'm sure you know that.)

[Iolanthe]

I've retained the squash - and some celery which was also in my daughter's hamper. She didn't want to take anything home so most of what was in the two hampers is going to my son's today. I will try the squash on Thursday and let you know how I get on.

[Savor Dam]

Silly bison. Buffalo don't have wings.

Ahem. Sure we do...those of us who have not had them sacrificed on the altar of Frank's Red Hot. Had the Native Americans had the inspiration to weaponize us, the history of the West might have turned out rather different.

Seriously, though, while they do not resemble the saucy snack that is so popular, there are wings to be had for those of us who embody the buffalo spirit. Much that has come to pass since I was "herd" singing in the Buffalo Chorale I attribute to those wings.

Tatonka!
Yes, your modship...I will stop perseverating in your Galley. You need not "Shhhh" me.

[Menolly]

Yes, your modship...I will stop perseverating in your Galley. You need not "Shhhh" me.

Ah...

Your training proceeds a pace.

[Cameraman Jenn]

Actually, if you substitute oven roasted cauliflower for the rest of the squash required in the recipe, also pureed, go with a savory recipe, you can halve the garlic so it's not too much and it's still quite delicious.