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Butternut Squash Soup

Recipe for delicious and flavorful Butternut Squash Soup
It's raining and it feels like Monday, seriously! It's not cold, but just gloomy and dark, perhaps that's how Halloween day should be, bit on the scary side.
That been said, the word was that Halloween will be rescheduled here for Friday or tomorrow due to the storm that is heading our way. 
But there is no better way to comfort yourself on the day like this than with nice bowl of hot soup. I've been making a lot of soups lately, more than usually as well as vegetarian and lighter meals. 

I made this butternut squash soup last weekend and it was delicious, but I did try to experiment with different recipes for few days. I was testing the difference in taste when I was roasting the veggies before blending vs. boiling the veggies. You don't need to guess; roasting veggies gives such a great aroma, deeper taste and flavor and it's not so bland. Also Spices play huge roll in case of changing the flavor, so add pinch or two of your favorite spice such as cumin or something to spice-it up more like red chili powder etc. 

The other thing that I wanted to tell you is that I've changed my subscription home, so if you subscribed before you will be getting new and improved newsletter once a week with popular posts as well as some other things. Also thank you for all your love and support! 
Butternut Squash Soup 
serves 4
Ingredients:
  • 1 Butternut Squash,( medium size) cut in half lengthwise, and each half cut in half width-wise 
  • 1/2 Onion, cut in half and peel the skin 
  • 3 Garlic cloves
  • Salt and pepper {Season before roasting}
  • 1 Tbs. Oil {to rub on vegetables}
  • 2 Cups vegetable stock
  • 2 Tbs. Butter, unsalted 
  • 1 tsp. Cumin
  • Pinch of grated Nutmeg
  • 1/2 tsp. ground Ginger 
  • 1/2 Cup Heavy Whipped Cream 
  • Salt and pepper to taste 
Directions:
  1. Preheat the oven on 400 degrees Fahrenheit
  2. Cut the squash(leave the skin on), peel and cut the onion in half and use 3 garlic cloves; season it with salt and pepper and rub oil all over. For the first 15 minutes let the squash bake on its own, then add onion and garlic. Place it the roasting dish and bake for about 25 minutes or until the squash is tender.
  3. Once done, take it out and carefully scrape the tender squash to separate it from the skin. Put it in the blender or food processor together with roasted onion, garlic and vegetable stock. Blend until all combined and smooth. 
  4. Then melt the butter in the pan and pour the squash mixture in the butter, stir and add cumin, nutmeg, ginger, heavy whipped cream and salt and pepper to taste. Stir!
  5. Once at the boiling point turn off the heat and it's ready for serving. 
Enjoy! 
Note*
  • Spices that I used are optional, you may add what you like or have. 
  • Heavy whipped cream do give nice creamy texture, but if you are vegan omit or if you are watching your waist line use half and half, it will still give you creaminess


Stay safe and happy Halloween!
Your friend,
Sandra 



Sandra's Easy Cooking by sandraseasycooking.com is licensed under a Creative Commons Attribution 3.0 Unported License. Based on a work at sandraseasycooking.com. Permissions beyond the scope of this license may be available at secooking@gmail.com.

16 comments:

  1. this is wonderfully done lovely picture

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  2. Love the use of the pumpkin shell as a bowl! Happy belated halloween, Sandra!

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    Replies
    1. Thanks Shirley! Have a great week ahead!

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  3. how much squash do you recommend?

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  4. Also do you cut the onion? Please be more specific with your recipe

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    Replies
    1. Yes, I cut onion in half and peel it before roasting. Sorry for the confusion!

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  5. This is one of my favorite soups and I love that you roasted the veggies first!

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    Replies
    1. Thank you Laura! Yes, roasting veggies gives such a great and deeper flavor and aroma.

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  6. Replies
    1. Hehehe...thank you guys! It was pretty delicious color indeed!

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  7. I got butternut squash last week and haven't used it. I should make this soup tomorrow or Monday! Beautiful presentation in the butternut squash bowl. :)

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    Replies
    1. I am the same! I get something and forgot about it especially that goes with zucchini and pumpkins. I hope you try it and enjoy it. Squash soup is not one my favorite soups but it was good and comforting. Thank you so much!

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  8. is there a way that you could somehow substitute greek yogurt for the whipping cream?

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    Replies
    1. I believe that it would be fine! I am adding whipped cream for extra creaminess, but I tried it before with sour cream, when I was out of whipped cream and it was good, slightly different but still eatable and delicious!
      You can do this: Once you pour it on the butter and you add spices(Step 4), stir and put few Tbs. of soup in the bowl, mix with teaspoon of yogurt and see if you like the taste; if you do just mix in the soup as much as you desire, like Tbs or more. Let me know if you tried it, i would love to hear if you liked it or not ! Thanks!!!!

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