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Butternut Squash Soup
Butternut Squash Soup is a wonderfully healthy meal which can be made into a creamy rich experience or a lightly pleasant tasting lunch. Working with Butternut Squash in order to make it into a Soup is very easy to do. If you really want to try making a soup from scratch, just grab some of your favourite stock and have it on standby. Cut, peel and cook you Squash down to where it is almost pureed. You can use a blender to puree cooked pieces of Squash down further if you have to. It certainly does make things easier!
Once you have the Squash in pureed form, you can add your stock then essentially go from there. Look for a Butternut Squash Soup Recipe that can guide you on your way as to what suggested spices you can add. So many different herbs and spices can be put into this great Soup that your possibilities are pretty much endless. Many people love to eat this kind of soup cold with a large heap of sour cream dropped right in the middle of the bowl. Most people will not think of eating a soup cold, but they may change their tune once they have tried this great classic.
If you love to add vegetables to your dishes, you can add finely chopped onions and cloves of garlic to this soup. These flavours go very well with Butternut Squash and may in fact enhance the overall flavour. Even adding onions to this soup can mask the nutty flavours of the Squash which are a bit overpowering to some people.
Butternut Squash soup is a great bowl of hearty and healthy goodness that should not be resorted to being a traditional fall dish. Year-round it can be enjoyed for a light lunch or a hearty supper.
Butternut Squash Soup
6 tablespoons chopped onion4 tablespoons margarine6 cups peeled and cubed butternut squash3 cups water4 cubes chicken bouillon1/2 teaspoon dried marjoram1/4 teaspoon ground black pepper1/8 teaspoon ground cayenne pepper2 (8 ounce) packages cream cheese
In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
Simple Soup With Butternut Squash
- 15ml (1 tbsp) olive oil
- 30g (1 oz) butter
- 1 onion, peeled and chopped
- 1 clove garlic, crushed
- 900g (2 lbs) butternut, peeled and sliced
- 900ml (1½ pints) vegetable or chicken stock
- salt and freshly ground pepper
- parsley, for garnishing
- Heat the oil and butter in a large saucepan, add the onion and garlic and gently sauté.
- When the onion has softened after about 5 minutes, add the butternut and stock and stir well. Bring to the boil. Simmer for 25 minutes or until the butternut is soft.
- Blend the soup with a hand-held blender. Season to taste and garnish with parsley.
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