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Posts Tagged ‘butternut squash soup recipe’

Australians call it butternut pumpkin because of it’s close similarity to pumpkins, but butternet squash is the real name. It comes from central America, grows on vines and has a yellow skin with an orange pulp inside. It’s fantastic as an ingredient because not only is it very versatile – it’s a good source of fibre, vitamin C, vitamin A, manganese and potassium. Squash can be roasted, toasted, grilled, pured, or mashed and used in soup, bread, casseroles, even muffins. Squash soup is a great choice for a starter. It’s easy to make, takes around half an hour from start to finish but above all else it tastes amazing. Below are the ingredients and an easy to follow recipe.

Time from opening cupboards to serving: Half an hour, Serves four people

Ingredients: 1 large butternut squash, 1 medium-large onion, 500g potatoes, fresh coriander leaves (optional), 1 stock cube, knob of butter, 30ml olive oil and 75ml double cream (optional). Pepper to taste

1. Using a peeler, remove all skin from the squash. Cut off the ends, cut in half and take out all the pips. Then cut into 1″ cubes.

2. Add the butter and oil to a large pan and slowly melt the butter thoroughly.

3. Peel & chop the onion. Fry it gently in the pan, with the lid on, until it starts to soften. Keep stirring and checking to make sure the onion doesn’t brown.

4. Peel the potatoes and chop into slightly smaller cubes (about 2cm). Add to the onions, ensuring you stir them well to coat with oil.

5. Now add the squash, again stir well covering with oil, put the lid on and leave for ten minutes, returning after five minutes to stir.

6. After 10 minutes check that the potato has started to soften. When it softens mix the stock with 1 litre of water and add to the pan. Simmer gently and wait until all vegetables are soft. This should take about 15 minutes and you may need to add water – add just enough to cover the vegetables or the soup will be too watery.

7. It is optional to add the coriander but I would definitely recommend adding cream. Once added use a masher or blender to smooth the soup.

For more information on preparing a delicious squash soup check out the link. User tips, video demonstrations, nutrition info and more!

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I’ve recently been home to my mother’s house, and she cooked me a fantastic meal with a great starter – namely squash soup. I’ve never had squash soup before so I asked her how she made it and it turns out to be family secret. However, since it was so delicious I’ve got her permission to now blow the secret wide open and publish the recipe online!

Here are the ingredients that you will need:

Three pounds of squash, two tablespoons of maple syrup, four cups of chicken stock (or vege stock if you prefer), two garlic cloves, a teaspoon of cinnamon, a large onion, three tablespoons butter and 1/4 teaspoon of salt and pepper

Firstly, we need to get the squash ready. Using a normal potato peeler, remove the skin. Then cut the squash in half and using a large spoon remove all the seeds from inside the squash. Now simply chop the squash up into fairly big pieces for later.

Now you need to peel and slice the onions into small pieces. Do the same with the two cloves of garlic. Now, get a large pot and preheat it to a medium heat. Once warm, add the butter and coat the bottom of the pan as it melts. While the butter is melting, add to the pan the onions and cook them for around five minutes, ensuring the onion doesn’t get hot enough to brown. Now add in the garlic and cinnamon and cook for another thirty seconds. Finally add in the chopped squash and chicken stock, put the lid on the pan and cook for a further 25 minutes.

The squash should be fully cooked after 25 minutes, so keep checking until you are sure. Once you’re happy the squash is cooked blend the mixture into a fine, smooth soup, add the maple syrup if required, blend some more, before finally dishing up to individual bowls and serving!

Check out my squash soup recipe online, download the recipe and share with others – click the link!

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