Sunday, January 1, 2012

Butternut Squash Soup

I am a huge butternut squash lover.  I love making it roasted, mashed, and it makes a great soup.  I hadn't made a squash soup in a while so I was perhaps a little rusty.  I gave it a go a few weeks ago and you didn't see a post about it because it was terrible.  I had to wait until I had time to redeem myself.  I just so happened to do just that.

Butternut Squash Soup

1 whole butternut squash 
vegetable stock, about 1 cup or to cover squash in blender
1T brown sugar
1/2t cinnamon
1/2t nutmeg
salt and pepper to taste

Peel, remove seed, and chop the squash and cover with hot tap water.  

Bring to a boil and continue cooking until squash is fork tender, About 15-20 minutes.  

Drain the squash.


Add to blender cover with vegetable stock and add brown sugar, cinnamon, nutmeg, and salt and pepper.  Blend until smooth.  

I cheated a little bit with my squash.  Many weeks ago I bought a container of cubed squash intending to use it in some way.  A few days later it was completely moldy, eeew.  I threw that out (hopefully obvious).  Not so "Fresh Cut" I suppose.  I tried again with the same packaged deal a few days later.

I find squash to be no fun at all to work with, this eased it up a bit, but I still had to trim some parts off, and cut them into smaller pieces.  This last time I bought a peeled squash but still intact.  It wasn't much better.  I guess no matter what you do it's gonna be a bit of a pain, but so worth it.  

So now for the reason why it was gross the first time.  I used Chicken stock.  It tasted like Butternut Chicken Noodle Soup.  You may enjoy it but I didn't so from now on my squash soup will be made with Vegetable stock.  Enjoy! 

1 comment:

  1. I love butternut squash soup! I created a version of it with canned pumpkin and soy milk, as well. Happy New Year!



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