Starting off with my newest favorite recipe. I say newest favorite because this does change often, almost every time I learn a new recipe. Butternut squash soup is very simple. Dice, boil, blend.
Tools You will need: A large Sauce pan/soup pan, A knife, a peeler, and a Blender
Ingredients: 1 Butternut Squash, 1 medium to large Onion, 4 Cups of Vegetable or Chicken stock.
Cooking Butternut Squash soup is very easy.
Step 1:Dice the Onion
Step:2 Saute the onion
Note: I’m good at multi-tasking, experienced at cooking, and fast with the dicing. The time it takes me to prep the Squash is almost perfect for sauteing onion. If you are not sure of yourself, wait till the squash is prepped before trying to saute.
Step 3: Peel the Squash
The meat of a Butternut Squash is bright orange. The skin is also quite thick. I find that it takes two passes with the potato peeler to actually get the skin off.
Step 4: Cut the ends off
Neither the Stem, nor the very bottom are very good. You only need to cut about 1/4 inch off to clear these.
Step 5: Cut the Squash in half, and clean out the seeds.
The seeds and stringy stuff around them are not good. Take a spoon and scrape the inside of the cavity to clean out the seeds and string.
Step 6: Dice the Squash
You don’t need bite sized pieces, only ones small enough to fit in the pan. Splitting the Squash length wise a second time then cutting 1 inch long quarter rounds works well. This is what I do.
Step 7:Add the squash to the pan.
The onions should be ready by the time you have peeled and diced the Butternut Squash. If you delayed sauteing the Onion, do so now, then add the Squash. How you cook the onion will have a real affect on the flavor. This is one of the things to play around with to find what you like best. Cooking the onion anywhere from almost raw to blackened will make a tasty soup.
Step 8: Add the broth.
I like my soup thin, so I just add all 4 cups of stock. This makes it rather thin. For a much thicker, more traditional Butternut squash soup, only add enough stock to barely cover the Squash. Once again, something to play with and find what you like.
Step 9: Boil till mush
Only use medium-high heat, 6 or 7 on the dial. Boil till the squash pieces are very soft. Test this by trying to cut them with a spoon. Stir every few minutes and try to cut a few pieces. If the edge of the spoon does not go right though, it’s not done yet. This is a great time to do prep-clean up. While you don’t have many dirty dishes from the prep, staying on top of stuff like the dishes makes the work and workspace much more fun.
Step 10: Blender time
Pour the soup into blender and puree. Depending on the size of your blender and the size of the squash this may need to be done in several batches. Just blend, serve, refill.
That’s it You’ve got Butternut Squash soup. Just pour from the blender into a bowl. I’ve put some basil as a garnish to add some color.
Butternut Squash Soup freezes amazingly well. I portion my leftovers into single serving Gladware and freeze it. Then I’m only minutes away from having Butternut Squash soup when ever I want it. This recipe makes 4-8 bowls of soup. Unless you are feeding an army, you will probably have leftovers.
I’ve broken this down into as many simple steps as I could. It really only has three. Dice Boil Blend. The total time start to finish is about an hour.
This is a great base recipe to work from. It is very simple with wonderful potential. I’ve thought about adding cheese and leeks. What do you think would make this better?