Unique recipe for butternut squash soup?

Question

I make the usual butternut squash soup (includes roasted butternut squash, carrots, onions, chicken stock).

I want to make butternut squash soup but I want to make it more unique. Any suggestions?

(No dairy products like cream, milk, cheese because of lactose intolerance among some family members)

Answer 1

Here are some that are really good!!

Roasted butternut soup

INGREDIENTS
1 butternut squash, halved and seeded
2 large onions, peeled and quartered
1 medium head garlic
6 cups vegetable broth
1 bay leaf
1 teaspoon brown sugar
1 teaspoon mild curry powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
salt and pepper to taste
1/4 cup chopped fresh parsley (optional)


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.
Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes.
Remove bay leaf and serve hot. Garnish with fresh parsley if desired.


Winter Soup----VERY Good!!!!!

INGREDIENTS
2 sprigs fresh rosemary, chopped
1 pinch kosher salt
2 tablespoons extra virgin olive oil
cooking spray
1 small butternut squash - peeled, seeded, and cut into large chunks
3 rutabagas, peeled and cubed
4 parsnips, peeled and thickly sliced
4 new potatoes, peeled and halved
10 cups chicken stock
salt to taste
freshly ground black pepper to taste
2 teaspoons aged balsamic vinegar
2 teaspoons white truffle oil (optional)


DIRECTIONS
With a mortar and pestle, grind together rosemary and kosher salt. Pour in olive oil and continue to mash until the oil starts to turn a darker green. Set aside for about an hour.
Preheat oven to 425 degrees F (220 degrees C). Coat a shallow roasting pan with cooking spray.
Place the squash, rutabagas, parsnips and potatoes in a large bowl. Pour the olive oil mixture through a fine-mesh strainer into the bowl. Toss vegetables with oil to coat.
Evenly spread vegetables on the prepared pan. Roast 30 minutes in the preheated oven, until nicely browned and cooked through. You may need to remove some of the smaller pieces from the oven before all of the vegetables are cooked to avoid burning them.
While the vegetables are roasting, simmer chicken stock in a large pot over medium low heat. When the vegetables are done add them to the simmering chicken stock and simmer together for about 10 minutes.
Use an immersion blender to puree the soup in the pot, or puree in batches in a blender or food processor. Add extra broth or water if the soup is too thick. Season with salt and pepper to taste. Serve in warmed bowls, garnishing each serving by drizzling a quarter teaspoon of balsamic vinegar and a quarter teaspoon of white truffle oil over the soup.


Butternut squash sweet potato ginger bisque

INGREDIENTS
1 (2 pound) butternut squash - peeled, seeded, and cut into large chunks
4 sweet potatoes, peeled and cut into chunks
1 onion, peeled and chopped
1 (2 inch) piece fresh ginger, peeled and finely chopped
3 cloves garlic, peeled and chopped
1 1/2 quarts water, or amount to cover
1 cup plain yogurt, or amount desired (optional)
salt and ground black pepper to taste


DIRECTIONS
Place the squash, sweet potatoes, onion, ginger, and garlic in a large pot. Pour in enough water to cover the vegetables. Bring to simmer over medium heat, and cook until vegetables are tender and can be easily pierced with a fork, 30 to 45 minutes.
Remove pot from heat. Place soup in batches into a blender or the bowl of a food process. Pulse until smooth. Return soup to pot, and whisk in yogurt. Season with salt and pepper to taste. If necessary, reheat soup over low heat, but do not allow to boil.

Answer 2

Funny you should mention that butternut squash soup. I love the commercial for that Campbell's Select Soup: Butternut Squash, It makes me want to try some. How about you? Grams

Answer 3

I roast some garlic cloves in the oven and add the mashed up soft garlic to the soup (you'll probably want to puree the soup in a regular blender or immersion blender to avoid getting a chunk of garlic). Also, a very light touch of freshly-ground nutmeg (with or without the garlic) is good. I've also sometimes added a drop or two of liquid smoke, but be careful not to overdo it. Garnish with a few roasted and shelled sunflower or pumpkin seeds, or toasted pine nuts.

Answer 4

OH! I know...if you add a little bit of fresh ground ginger, that would go really well with the squash. Also, don't forget the spices, a touch of pumpkin pie spice, just a touch though, would top it all off. Yum! enjoy!

Answer 5

Check
http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=1140427
http://members.aol.com/trishanne2/bsqsoup.html
http://www.wchstv.com/gmarecipes/roastedbut.shtml
http://tracy.multiply.com/recipes/item/28/Butternut_Squash_Soup