Anyone got tried and tested recipe for Butternut squash soup? I have had it few times at various cafe’s and it was made by the chef etc and was so tasty. I really want to try making it at home. There are so many recipes online with so many different ingredients and I am not quite sure what should go in it.
Thanks
Re: Butternut Squash soup
we usually make it in fall, I make stock from scratch too (according to our liking)
Here is how I make the stock:
chicken, about 1/2 kilo
water about 2-3 ltrs
salt, pepper(whole), few cloves of garlic, about an inch of ginger, 1 tomato cut in half, a carrot(about 3-4 inches long) but in half, onion peeled cut in 4 pcs, about 1 inch cinammon(whole)
I put all this in a pot and let it simmer for about an hour on slow
Once the stock is room temp, strain, keep the chicken and stock, discard everything else.
Peel the squash cut in small cubes, peel and thinly slice an onion.
Add olive oil to a pan, saute onions, then add squash, cook for about a 2-3 minutes, add salt and ground pepper, cook for another 5-7 minutes, then add the chicken stock (you should have atleast 1 to 1 1/2 ltr stock left from stock cooking process, if stock doesn't look enough or is too dense then add 1-2 cups of water)
Let the stock and squash cook on medium or slow medium until squash is very soft to touch, then add a whole spring of tarragon or about couple of pinch of dried oregano whatever you prefer, and cook for another minute or so. Use a masher and mash the squash, if you had squash soup before you would know the consistency.
I take out about 30-40% of the soup out and use a hand blender in the pot until the soup is smooth, then add the soup that I take out back, we like smooth soup with some chuncks...my friends make her all smooth.
BE VERY CAREFUL WHEN U USE HANDHELD BLENDER IN HOT LIQUIDS, YOU CAN BURN YOURSELF, DO NOT TRY THIS IN JUG BLENDER, YOU WILL FOR SURE BURN YOURSELF, I HAVE BURNED MYSELF, i WOULD SUGGEST TO WAIT FOR THE SOUP TO GET ATLEAST WARM AND THEN BLEND IT, YOU CAN ALWAYS REHEAT THE SOUP.
Re: Butternut Squash soup
My made up recipe is:
Half the butternut squash, drizzle olive oil over the top, then sprinkle over with some spices. I used ground cumin, corriander, chilli and salt. Bake in the oven with whole garlic cloves and onion chunks until the squash is soft. Scoop out the flesh, place squash garlic and onion in a blender with vegetable stock and blitz to desired consistency. Add some double cream at the end and serve.