It's soup time again. Pretty easy to turn a 3 lb. butternut squash into this delicious soup. I roasted the squash this time first. Usually just boiled it in the soup pot, but now I know roasting it is the key:
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Butternut squash soup from scratch
- Thread starter kodis556
- Start date
Looks good! I love butternut squash!
so , roasted then blended. Heavy cream? spices?
i have some candyroaster squash was needing to do something with.
i have some candyroaster squash was needing to do something with.
Roasted, then sweat a thin sliced Vidalia onion in olive oil in the pot for a few minutes, dump the squash in with 4 cups broth, simmer for 30 minutes, cool, then in a food processor.
That's the beauty of this soup. You can make it different every single time. I put fresh grated nutmeg (a must), white pepper, ground ginger and a pinch of salt in with the broth this time. No cream this time, but you'll see a little dollop of sour cream in the bowl. I have included some heavy cream in the food processor before, it changes the texture to more smooth and creamy, but we wanted it a little lighter this time. Also, I used vegetable broth instead of chicken this time. Totally different taste, but very good still.
