Does anyone have a good butternut squash soup recipe?

Question

I want my 11month old to be able to have it too, so nothing that has a really strong flavour.

Thanks!

Answer 1

This is the easiest soup in the world and absolutely velvety and delicious - and fat-free.

1 butternut squash, peeled and chopped
1 chopped onion
1 tab ground cumin
1 tab ground coriander
2 pints water
2 chicken or vegetable stock cubes.

Put everything in a pan, bring to the boil, cover and cook for 25 mins. Liquidise

Answer 2

Butternut soup is all about the butternut. This recipe was given to me by a chef that worked in a world famous restaurant and is really easy to make and has no crazy strong flavours.

1 butternut
1 to 2 tablespoons of Olive Oil
1 knob of butter
salt and pepper to taste
Milk

Grate the butternut through the coarse face of a cheese grater.

Heat the oil and butter in a frying pan, saute the butternut until it begins to soften.

Cover the butternut with milk, allow the milk and butternut to join together and the butternut to soften completely.

Put the butternut into a bowl and blitz it with a handheld stick or liquidise.

Pass through a sieve, adjust the flavouring with salt and pepper. If you are not going to give this to your child you can add a touch of cayenne pepper.

Your soup is now made, you can thin this down more with milk to the consistency you want.

You can also make this ahead of time, and reheat but DO NOT let it boil as the milk will seperate.

This is delicious, please try it and let me know how it goes !!!!

Answer 3

1 butternut squash 1 clove garlic (optional) 1 tsp cinnamon Salt & crushed black pepper Preheat oven to 400 degrees. Using a sturdy knife, cut off the top of the butternut squash near the stem, then cut the butternut squash in half lengthwise. Scoop out seeds and membranes. Halve again, making four wedges. Place wedges cut side up in a large glass baking dish. Rub garlic on the surfaces. Sprinkle cinnamon, salt & pepper on top. Cover in foil and roast for 35 mins, remove foil & leave to brown for another 10. Scoup the flesh out and place in a soup pot with the garlic. Add enough water to cover, bring to a boil. Remove from heat & with a handheld blender blitz till smooth. Bring back to a boil, stirring often till it's your prefered consistency. Add salt & pepper to taste. Adding other ingredients overpowers the natural sweetness of the squash. The roasting brings out the sweetness. Try this as a base & if you don't like it, you can add more this and that. Personally, I think this simple recipe is great the way it is.

Answer 4

BUTTERNUT SQUASH SOUP

One two-pound butternut squash, peeled and chopped into medium dice
Two tablespoons sugar
Five tablespoons butter
One small onion, chopped
One quart water
One cinnamon stick
Two ounces heavy cream
Salt & white pepper to taste

In a soup pot sweat the squash, sugar, and some salt in the butter, covered, for three minutes. Remember sweating, as opposed to sautéing, means low heat. We do not want to brown the butter or the squash, just soften it. Add onion and sweat ten minutes more. Add water and the cinnamon stick and simmer, covered, for thirty minutes. Remove cinnamon and puree soup in a blender for at least one minute. Then pass through a fine mesh chinois or strainer. Finish with cream, salt and white pepper to taste. A final option is to sprinkle some nutmeg on it just before service.

http://www.foodforthoughtonline.net/

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Answer 5

~~~~~ Sweet Potato-Squash Soup ~~~~~

This makes a wonderful soup to serve during cold winter months. There is a bit of surprise in this soup - with the fragrant taste of peanut butter - but it is the perfect complement to this dish derived from ingredients found in the Americas.

Serving: 6
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 80 minutes


4 pounds acorn squash, peeled and cut into 1-inch cubes
1 pound sweet potatoes, peeled and cut into 1-inch cubes
4 tablespoons unsalted butter
5 cups vegetable broth
freshly ground black pepper
3/4 cup chunky peanut butter (preferably sugar free)
1 cup sour cream
3 tablespoons chopped scallions


1. Boil the squash and sweet potato in a large pot of salted water until tender, about 15 minutes. Drain and puree in batches.

2. Return the puree to the pot and mix in the butter. Stir until the butter is melted and well mixed in.

3. Stir in the vegetable broth and mix well. Gently simmer for 15 minutes. Stir the peanut butter into the hot soup and mix continuously until the peanut butter is thoroughly blended in and smooth. Serve in individual bowls with a swirl of sour cream and a dusting of scallions.

Enjoy!..._;-)

Answer 6

look supermum, u make me feel bad, i just boil an onion with a heap of pumpkin, then blend!, hehehe,, and i forgot i add a bunch of fresh parsley to it,,, very good vitamins for them xxxxxxxxxxxx