We’re also enjoying some of the many tastes and delights that New York City and Brooklyn have to offer. We’re spending the week with our new grandbaby and his parents. Here’s another soup starring winter squash you might enjoy: Winter Squash Soup w/ Apple & Ginger BTW We’re in New York City! And adjust the salt and pepper and consistency to your taste. This is a very easy soup made with only a few ingredients providing great depth of flavor.įeel free to substitute an onion for the leeks and another winter squash such as butternut or kabocha for the buttercup. Kind of inspired by and adapted from my favorite recipe for Country-Style Leek & Potato Soup, this recipe evolved during the process of preparing it. This large beauty seemed destined for the soup pot. A firstīuttercup squash are usually so small and dainty that I just roast wedges of them sprinkled with a bit of coarse salt. Hmm, I had a plan for a deeply nurturing, richly textured Roasted Buttercup Squash Soup. It came home with me just a few days before from the farmers’ market. The gorgeous, almost 5 pound buttercup squash sitting on the kitchen counter. Soup, hot comforting soup was on my mind. We turned the heat on for the first time in months. The wind was blowing the blinds and clanging the chimes. It was a dark and stormy late summer morning. Or you can just omit cream altogether as mentioned before.Roasted Buttercup Squash Soup-Deeply Nurturing, Richly Textured Then for a dairy free option I’d try cashew cream. Half and half can be used as well, I’d use a little extra. The cream adds hints of creamy richness and the toasted nuts add flavor and textural contrast but of course this soup is delicious plain if you want to stick with more basic.Īnother good option here would be shelled pumpkin seeds in place of the pecans. I love the extra layers of goodness atop this soup. Remove center piece of lid, cover with a clean kitchen towel and blend on a lower speed until smooth. If going the blender route work in batches filling blender no more than halfway full. If you ask me it’s worth the investment, but you can definitely get the job done in a regular blender too (just more of a hassle and mess). I love these ease of an immersion blender and you can find a decent one for $20. I Don’t Own an Immersion Blender What About a Regular Blender? Or try a curry version by adding 1 Tbsp curry powder, or to taste in place of the herbs and nutmeg. Then if you don’t want to go the herby route you could also just go with a spiced route by using dashes of nutmeg, cinnamon, ginger and cayenne pepper. A little goes a long way here you want to let the flavor of the squash shine. For dried I’d use 1/2 tsp sage 1/4 tsp thyme and 1/4 tsp rosemary. If you don’t have fresh herbs on hand or would just prefer to go the cheaper route dried herbs could be used here instead. You just cook them on a sheet of foil then wrap it up and toss it. Since you don’t have to do all that peeling there’s less mess to clean up. No need to peel, seed and chop squash here! You just halve and roast, then the squash flesh scoops out so easily. Roasted squash is much better than boiled squash. One of the things I really love about this butternut squash soup is the fact that the squash is roasted. Sure there are restaurants with plenty of good soups but a really good homemade soup will always be my favorite, maybe it’s the added love that goes into it. There’s just something about a homemade soup that’s good for the soul and this butternut squash soup is no exception. Stir in cream or add to each individual serving along with pecans. Thin with water to reach desired consistency, heat soup through over medium-low heat if needed. Blend with an immersion blender until smooth. Scoop roasted squash flesh from skin and add to soup. Bring to boil then reduce heat to medium-low, cover and simmer 15 minutes. Pour in chicken broth, sage, thyme, rosemary and nutmeg. Meanwhile saute add apple and onion in olive oil until nearly softened, about 8 minutes. Start by roasting the squash halves on a baking sheet until tender and slightly browned in spots. Fresh sage and optional thyme and rosemary.Butternut Squash and Bacon Salad with Maple Rosemary VinaigretteĪnd now we need to add this super tasty butternut squash soup to that list!.One Pan Creamy Tortellini with Butternut Squash Kale and Bacon.I’ve already have four must try butternut squash recipes – When this time of year rolls around I’ve always got a few butternut squashes sitting on the counter to cook with so I’m often looking for new things to add them too. Butternut Squash Soup could there be a more fitting fall soup than this? It’s so fresh and healthy, it’s deliciously creamy, and you’ll love the blending of simple flavors.
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