Butternut Squash Soup...i need a gooood recipe ;0)?

Question

anyone got a good one? no crazy spices or fancy ingredients...just hearty and homemade . THAAANKS ;o)

Answer 1

Butternut Squash Apple Soup Recipe
Can be prepared in 40 minutes or less. The trick to great butternut squash soup is the simple addition of one tart green apple to balance the sweetness of the squash.

1 yellow onion, chopped
1 rib of celery, chopped
I carrot, chopped
1 Tbsp butter
1 butternut squash, peeled, seeds removed, chopped
1 tart green apple, peeled, cored, chopped
(squash and apple should be at a 3 to 1 ratio)
3 cups chicken broth (or vegetable broth if vegetarian)
Pinches of nutmeg, cinnamon, salt and pepper

Combine butter, onion, celery, and carrot in large saucepan. Cook for 5 minutes. Add squash, apple, and broth. Bring to boil. Simmer for 10 minutes or until squash is soft. Puree. Add spices to taste.

Answer 2

Creamy Squash Soup from Paula Deen's Home Cooking

2 pounds butternut squash, halved, peeled, seeded, and cut into 1-inch pieces
1 1/2 cups diced onion
2 carrots, peeled and diced
3 (13 3/4-ounce) cans chicken broth
1/2 teaspoon salt
2 tablespoons butter
1/2 cup light cream or heavy cream
Sour cream, for garnish

In a medium saucepan, combine squash, onion, carrots, broth and salt. Simmer, uncovered, until squash is very tender, about 40 minutes. Puree soup in a blender or food processor with the butter. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream, if desired.


This soup is so good and almost makes a meal by itself. We serve it with homemade dinner rolls and a light salad.

Answer 3

There's nothing critical, feel free to experiment.
Punch a few holes in your squash with a sharp knife.
Cook in the microwave or regular 350F oven, until softened.
Let it cool, so you can handle it, slice in half, remove seeds.
(The seeds can be baked on a cookie sheet in the oven.)
Cut up into pieces & boil in enough water to cover.
When really soft, remove and scoop the meat from skin.
Put pulp through a food processor if it's still too lumpy.
Add chopped onion, celery, carrot, & boullion cube, to
reduced amount of water, (or substitute chicken stock).
Add the pulp back when stock returns to a boil.
Thicken with 2 tbsp of flour mixed with a little cold water.
Add some hot soup to the paste, then stir into the soup.

You can add a few Bay Leaves if you like, remove to
serve, with a dollop of sour-cream & sprinkle of parsley.

Answer 4

I suggest you buy the Campbell's Select brand in the carton - pour it in a pan, heat it up and PRETEND its "homemade"! It's really good! $:o)

Answer 5

On the front page of my website is a recipe for butternut squash soup. Hope you like it.

http://www.foodforthoughtonline.net/

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Answer 6

foodnetwork.com or cooks.com also try bhg.com or maybe goodhousekeeping